Chapter 988 Beer Duck

But as the store opened for a longer period of time, Yuan Zhou gradually understood that it was just because it was so delicious that it was stipulated in this way.

Because all foodies have a very serious problem: they have no resistance when it comes to delicious food.

One of the foodie’s passive skills: You can still eat for one round after you are full.

Foodie Passive Skill 2: Eat fruit after eating too much.

When a foodie encounters delicious food, he has no idea how much he can eat. The so-called big-eyed and novel-minded people are senior foodies.

Without this rule, believe it or not, some people can suffer from bloating and gastritis, especially Wu Hai, who can eat himself to death in Yuanzhou's shop.

Closer to home, the diners are ordering new dishes. The diners queuing up outside are really anxious. They want to see what new dishes Yuanzhou's store has come out.

On the other hand, many WeChat groups about Yuanzhou's store have exploded.

[Catch Boss Yuan and don’t allow him to take a holiday] In the group, Shui Ha couldn’t help but said: “Comrades, come quickly, Boss Yuan has served a lot of new dishes!”

In the group of [Dragon Tiger Fight Team], TYeee left a message: "Is there anything in this world that makes me happier than paying my salary? My answer is yes, that is, when I was paying my salary, Boss Yuan happened to Come up with new dishes.”

[Thirteen Hardcore Foodies Group] In the group, Cloud in the Deep 2 also popped up: "On behalf of thousands of foodies, I would like to give a suggestion to Boss Yuan. When a restaurant comes out with new dishes, there are various recommendations and promotions, and the new dishes are cheaper and so on. , but Boss Yuan is secretive, as if he is afraid that people will find out, can we correct this problem? "

From Cloud in the Deep 2, the atmosphere of the WeChat group began to change. Before, they were still discussing what to eat for new dishes, but now they started to denounce Yuan Zhou in a one-sided manner.

Not to mention discounts on new dishes, there is no promotion of new dishes at all.

As for the activities in the store, many regular customers of Yuanzhou’s store said that they have only experienced discounts on dishes twice.

And if you look at other stores, they have discounts on holidays, but the time of the two discounts in Yuanzhou store is not fixed at all.

Closer to home, Ma Zhida had just received his half-year bonus, and today he was ready to make a splash and ordered two dishes in a row, beer duck and taro chicken.

As soon as Yuanzhou received the menu from Zhou Jia, he knew that the new dish had been discovered by this group of people.

As a representative of the Chongqing faction, Yuanzhou actually cooked and ate many of the dishes for himself. It was clear that he closed the door and ate them secretly alone.

"Speaking of the legendary origin of this beer duck, it's really unreliable." Yuan Zhou suddenly remembered the origin of the dish he had inquired about when he first got it.

Every dish has its origin, and this beer duck is no exception. There is a legendary origin. It is said that during the reign of Emperor Kangxi, he accidentally mixed duck meat with rice wine and ate it, so this dish came into being.

As a veteran in the chef world, Yuan Zhou would like to say here that this is impossible. The beer duck is delicious not because of the combination of wine and duck.

That's because the auxiliary materials are used to blend the wheat aroma in the beer with the taste of duck, so unless Kangxi has a problem with his taste, it is simply impossible.

"The only seafood that can be enhanced with wine is drunk shrimp and wine clams." Yuan Zhou thought to himself.

Although Yuan Zhou complained in his heart, he was not slow at all and started working directly.

The first thing is to choose silly duck knives.

Among a row of knives, Yuanzhou chose a suitable one. In addition to the miracle kitchen knife, he also had many knives.

These knives are all provided by the system, so the quality is naturally excellent, and Yuan Zhou takes great care of them.

After all, a knife is like a second life to a chef.

When Yuan Zhou processed the duck this time, he chose a ceramic knife. During the cutting process, duck meat should not come into contact with iron tools, because duck is a warm food, and iron will destroy its warming properties, thereby reducing the duck's nutrition. Value, and taste.

Yuan Zhou attaches great importance to these two points. Naturally, Yuan Zhou handles them very carefully.

After evisceration, the skin is tight and the color is bright. It looks like it is a good duck.

"Ugh!" Yuan Zhou picked up the ceramic knife and pointed it at the whole duck on the chopping board. The beer duck needed to be cut into pieces.

Yuan Zhou's knife operation was based on precise considerations. Ducks have bones, so the heating of each piece of meat is very important. The thickness of the duck meat needs to be determined according to the size of the duck bones, and the skin and meat cannot be separated.

Therefore, Yuan Zhou's cuts were clean and neat, and each cut was just the right size. The pieces of duck meat that looked different in size were clearly defined and weighed the same.

Don't think it's weird. In fact, many experienced chefs can sum up this experience, but Yuan Zhou did it more thoroughly.

When a duck appears in Yuan Zhou's eyes, it is no longer complete, but is already divided into pieces.

Blanch the duck pieces and wash them, then start preparing the ingredients, including onions, ginger, garlic and chilies, cut them neatly and put them on the plate.

If you have obsessive-compulsive disorder, you will feel very comfortable when you see it. The three colors of red, green and yellow are placed neatly, and even the cut pepper heads are facing in the same direction.

Yuan Zhou's cooking skills are good because of practice, but he is fast because practice makes perfect. A pot of boiling water bubbles up.

"Wow!" Yuan Zhou put in the duck piece. The dark red duck meat and flesh-colored duck skin immediately shrank and became firm, and the blood inside was squeezed out.

"That's enough." These words seemed to flash through Yuan Zhou's mind, and then he began to scoop up the duck meat with his hands.

The sound of "ding bell" was the sound of the exposed bones of the duck hitting the porcelain plate, and it was slightly steaming. Just looking at the duck meat like this made Ma Zhida's appetite whet his appetite.

"I really want to eat it, but it's a pity that it's not ready yet." Ma Zhida muttered.

Next, Yuanzhou picked up the duck meat, rinsed it quickly with sweet and slightly cold spring water, and drained the water. At the same time, he started heating oil in another pot.

When the oil temperature rose and white smoke started to appear, Yuan Zhou directly picked up two plates in one hand.

With a "swish" sound, sauté the ginger slices and garlic cloves on the plate until fragrant, then pour in the sauce and stir-fry to fully bring out the aroma of the ginger and garlic.

Wait until the ginger and garlic are slightly brown, then add the duck meat and stir-fry. Speaking of which, if any experienced diners observe carefully, they can see a characteristic. Yuan Zhou stir-fries regularly every time.

I don’t know if there is a special technique or if it’s just Yuan Zhou’s obsessive-compulsive disorder. The next step is the regular step, directly add the green onions and stir-fry with the duck meat.

The function of this step is to stir out the excess oil from the duck, but to pursue a better taste, Yuanzhou will take one more step before this, that is, add a small spoonful of sugar water first, and then add the scallions.

Add salt and soy sauce. Ma Zhida has a heavy appetite, so Yuan Zhou added more of these two seasonings. It depends on the taste of each person.

Speaking of which, the spatula in Yuan Zhou's hand is like a sharp sword in the hand of a swordsman. A few stir-fryings are like exquisite sword moves, and the seasonings and sauces are evenly wrapped on the duck meat.

At this time, Yuanzhou took out the draft beer and poured half a draft of it. After the fire came to a boil, he lowered the heat and covered it with a lid to simmer.

On the other hand, Yuanzhou started making taro chicken. Yuanzhou was using four pots at the same time.

Speaking of which, the beer-beer duck has a unique and rich taste. After cooking, the alcohol dissipates, leaving behind the fragrance of hops and wheat, which neutralizes the greasy taste of the duck itself. The two are a perfect match.

"Mazhida really has a vision." Yuan Zhou boasted.

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