Chapter 2031 Testing Dishes

When it comes to Chinese food, Beijing roast duck is indispensable. Although Chef Chen has no formal training, he has a wide network of connections. He will invite the master chef from Quanjude to make the most authentic Beijing roast duck for the guests.

Since we want to make the most authentic dish, we naturally have to start with the ingredients. Authentic Beijing roast duck uses stuffed duck, which is native to Beijing and is one of the famous meat duck varieties in the world.

Its feathers are all white, with only its beak and feet orange. It has a big head, thick neck, plump chest, wide back, long body and short legs. It sways from side to side as it walks, and makes a few squawking noises. Clunky and hilarious.

Filling ducks have a strong physique and strong ability to adapt to the environment. They grow quickly and mature early. The weight of mature filling ducks can reach 3 to 4 kilograms. Newly hatched ducklings can grow to more than 2 kilograms in 2 months.

Why is it called cramming? This is the crystallization of the wisdom of the working people of country Z.

Cramming is actually a verb. It usually starts when the ducklings are 70 to 90 days old. Most of them start when the main wing feathers have just begun to grow and the weight is about 2 kilograms. This is because at this time, the least amount of feed can be used to obtain the most meat. , and the stuffed duck meat is tender and oily.

After this time, although it can be "stuffed", because the duck begins to grow feathers, a lot of nutrients have to be used to grow the hair, which is not economical enough.

The feed used for cramming ducks is mainly grain powder. Of course, if it is more luxurious, some nutrients such as cod liver oil and vitamins should be added. Add boiling water and mix it into a porridge, or knead it into a "dosage" slightly thicker than your finger. Put it in After it is colder, open the duck's mouth and stuff it into the duck's esophagus twice a day.

At the same time, it is necessary to appropriately restrict its movement, put it in a duck room specially prepared for it, and give it some clean water frequently. In this way, after a few days, the duck will quickly become obese.

Filling ducks also lay eggs, but mainly use their meat. When filling ducks, they often have to pluck their feathers, mainly the main and secondary wing feathers on both wings and all tail feathers.

Plucking feathers can promote blood circulation throughout the duck's body, leading to early moulting and shortening the moulting period, allowing it to temporarily stop laying eggs, fully absorb the nutrients in the food, and accumulate more fat in the body to achieve the purpose of fattening.

Because ducks generally do not lay eggs during the moulting period; if you feed ducks that are laying eggs, the nutritional effect of the filled food will be dispersed, making the fattening effect less than ideal.

The function of plucking is to disrupt the duck's life pattern in the short term and achieve the purpose of human control. Therefore, plucking is a good auxiliary method for cramming ducks.

And in order to get the most perfect duck embryo, from now on,

The newly hatched ducklings are carefully selected and carefully taken care of by master craftsmen to ensure that they will have the perfect body shape and oily duck embryos after 4 months.

Of course, the feed and water they drink are different from those of ordinary roast ducks. They are all of the best and top quality, ensuring that the gravy that comes out is also the most perfect.

Today, the master chef came to the United States specially, not only to meet with Yang Cheng, the host of the wedding, but also to cook a roast duck to try out the dishes. In fact, Yang Cheng felt it was unnecessary. The master chef's experience and craftsmanship were completely trustworthy.

But Chef Chen feels that the process must be rigorous. Since we are going to try dishes, it would be better to try them all.

The food tasting was held in Chef Chen's friend's restaurant, which is also a Chinese restaurant. There is a roast duck oven imported by the boss from the capital, as well as fruit trees that are flown in every month.

The duck embryo was brought over from China by a master. There was a problem when it entered customs. Yang Cheng called White to solve it.

In the restaurant, Yang Cheng and Luo Yue were whispering behind the table. Just while waiting, their taste buds were already tantalized by the aroma of roast duck.

After the old master's apprentice personally pushed the duck over and performed some stunts, Yang Cheng finally couldn't help but eat it. He didn't use the lotus leaf pancake for the first bite and ate it directly with the sauce. The skin of the duck was crispy and chewy. The duck meat is soft, glutinous and tender, and when you put it in your mouth with the dipping sauce, you will feel more satisfied than anyone else.

The common dipping sauce for roast duck is sweet sauce + shredded green onions, but the master chef prepares more abundant ones, including white sugar, hawthorn strips, cucumber shreds, minced garlic, pickles, etc. The roasted crispy duck skin is surprisingly delicious when dipped in white sugar. , this is something even ABC Luo Yue has never tasted before, and she is hooked.

After the duck meat was sliced, the remaining duck rack returned to the kitchen. Chef Chen personally made the salt and pepper duck rack, which is definitely a great tool for drinking.

In the end, Yang Cheng personally helped the master chef out of the kitchen to thank him, and invited him to participate in the food tasting. The other party was actually only over 60 years old and had a very strong body, but Yang Cheng did this to show respect.

Not to mention roast duck, when the time comes to use carefully raised ducks, the experience will be taken to a new level.

After finishing the roast duck, Chef Chen started his performance. I would like to emphasize again that even for today’s food tasting, Chef Chen personally found friends in China. After finding the origin of the ingredients, he airlifted them over as quickly as possible, including the ingredients. Vegetable seasonings, etc. are also sourced from China.

The first dish - Braised pufferfish with rice straw.

Everyone knows that improperly prepared pufferfish is highly poisonous, but the chefs in Jiangnan have their own secrets. In the past, to eat pufferfish, you had to wait for the chef to taste it, and the guests would wait another 20 minutes before eating.

There is no need to be so particular now. A gentleman once said that pufferfish is one of the few delicacies that a person must eat in his life. So why not risk your life once?

In fact, for northerners, the most acceptable Yangtze River delicacy is pufferfish. The meat is delicious and does not have so many annoying intermuscular thorns.

Compared with the blandness of Huaiyang cuisine, braised puffer fish has its own merits in terms of its rich taste, plump meat texture and the pleasure of chewing on the sauced bones.

This was Luo Yue's first time trying pufferfish. Before eating it, her face was full of sadness, as if she was about to take poison.

However, with Chef Chen’s repeated assurances and Yang Cheng’s constant persuasion, she finally took off her chopsticks. Naturally, she would start with the pufferfish skin full of barbs for the first time, followed by the more delicious pufferfish liver and roasted white seeds. (Puffer fish shrimp) and rice shoots, not only are everything fresh, but the key is to dip it in the fresh and thick braised soup. It tastes like a fairy. After just a few mouthfuls, you can understand why poets and poets have taken risks since ancient times. Even if your life is in danger, you have to eat puffer fish to satisfy your appetite.

Because this dish is wild puffer fish, plus the cost of air transportation, if it were listed for sale in Los Angeles, it would start at least US$200!

If you add Chef Chen’s signature and craftsmanship, it’s not a big deal to double the price!

In the "Synopsis of the Golden Chamber" written by Zhang Zhongjing, a famous doctor in the Han Dynasty, the poison of pufferfish is "boiled with reed root juice"; the long poem "Pufferfish Song" by Zhu Yizun, a literati in the Qing Dynasty, also mentioned the treatment method of "cutting the eyes, cutting the intestines, and soaking bleeding".

So there is no need to be afraid. As long as you get timely treatment, puffer fish poison will not kill you. And experienced chefs like Chef Chen know some emergency treatment methods and they will definitely not kill anyone.

There are more than 40 kinds of puffer fish along the coast of country Z. The toxin intensity of different varieties varies, making it difficult for ordinary people to tell whether wild puffer fish is edible.

Since the 1990s, wild pufferfish have become increasingly rare, and farming has become the mainstream. Artificially raised pufferfish are basically non-toxic and safe to eat, but you still need to be careful when handling pufferfish.

The specific method is to first pat the pufferfish to make it bulge, cut off the fins and eyes, cut open the belly and quickly remove the liver and white eggs (jing nest or luan nest), then tear off the entire fish skin, and finally remove the fish skin. Rinse the fish meat, fish skin, fish liver and white seeds repeatedly under running water.

The puffer fish has firm flesh and becomes more flavorful the more you chew it, but it is the other parts that keep gourmets coming back.

The fish skin is rich in colloid. When you roll the burr side and put it into your mouth, it will be soft and elastic; the fish liver is fresh and fragrant and glutinous, and the aroma is even better when stir-fried with oil; the white seeds are soft and fragrant, a little like butter, and There is no fishy smell, especially from freshly killed pufferfish. A more special way to eat it is to use fresh pufferfish white seeds directly in the hot pot. It is so fresh that it will make you lose your eyebrows!

Chef Chen has made several dishes just for pufferfish, such as the rice braised pufferfish just now, which is actually braised pufferfish. After the oil is hot, add ginger slices and pufferfish liver, and stir-fry for a minute or two to get the fat and umami out. Take it out; add green onions and pufferfish meat, replace the water with beer to add flavor, add rock sugar, light soy sauce, and dark soy sauce and simmer for half an hour; add fish skin and white seeds before serving, and then put the grass on top, and the classic braised pufferfish is ready. finished.

Next, Chef Chen made another puffer fish in white sauce. The method is basically the same as that of braised in soy sauce. The ingredients are cut according to the parts, and water and a little beer are added to slowly simmer until the soup is milky white and then served. Chef Chen also added It is also cooked with spring bamboo shoots for an extra freshness!

In fact, the soup of farmed puffer fish is still delicious, let alone the pure wild puffer fish?

Nowadays, some farms will directly introduce the Yangtze River water source to breed fish, or raise them and put them in cages into the river to create a living environment as close to wild fish as possible.

So when the wedding starts, even if there is no wild puffer fish, you can use farmed fine products instead. Anyway, they are a group of foreigners and ABCs who have never seen the world, and farmed puffer fish is enough to open their eyes.

In fact, regardless of whether it is farmed or wild, pufferfish is still the most delicious before the Qingming Festival. At this time, pufferfish are in the spawning period, and the burrs on the skin are softer and plumper.

In Country Z, there is no absolute formula for how to cook pufferfish. Chefs in Jiangnan also pay attention to inheritance and innovation. In addition to braised in braised sauce and white sauce, there are also pufferfish three treasures, pufferfish wontons, pufferfish roe fried rice, pufferfish rice and other dishes. Chef Chen also has them all. Mastery, so that Yang Cheng and the others were very satisfied.

Fortunately, the quantity was not large, otherwise they would have raised the white flag and surrendered as soon as the trial started!

The second dish is still from the Yangtze River - steamed anchovies

Everyone knows that Zhang Ailing has three hatreds, the most famous of which is the unfinished Red Mansion and the unscented crabapples. However, few people know why such a talented woman hates anchovies with many thorns. It seems that people have been a foodie since ancient times.

In ancient times, shad belonged to the Three True Spirits and Nine Lies. It was given by the emperor to his ministers to praise their character. It is said that shad is extremely violent and will die when it touches the net. Only those caught that day are delicious.

Therefore, Chef Chen has put a lot of thought into bringing the anchovy to Los Angeles and ensuring that it is as delicious as possible without losing flavor.

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