Chapter 199 Making Roast Duck

Just like the last time I got the Wanbao purple casserole, when Yang Ming got the black pot of Whirlpool Longshuo, a beam of light invisible to ordinary people entered into the black pot.

Shenglong pot: keep the ingredients alive.

Yang Ming entered the small shop and found the ingredients provided by the system, which turned out to be white-skinned ducks that were still alive.

"System, let me introduce the ingredients."

"Host, this is a low-level duck psychic beast. The duck is fat and white all over. Besides absorbing the overflowing life energy and practicing fairy arts, it only drinks water to survive."

"When it grows to the forty-fifth day, it is the peak of the most fat and delicious duck meat."

The system said seriously and seriously.

Now, Yang Ming is going to use the Shenglong pot to roast the duck.

Yang Ming fetched a bowl and put warm water and salt in it.

Then, he put the two wings of the duck together, grasped the root of the duck with the thumb and index finger of his left hand, put the back of the duck close to the back of his hand, hooked up the right leg of the duck with his little finger, pinched the duck's mouth with his hands, bent his neck upwards, and gave his head to the Pinch the thumb and index finger of the duck bladder between the duck's head and neck.

At this time, the posture of the duck breast facing upwards appears.

There is a sense of neck-to-slaughter picture.

Yang Ming picked up the knife and cut a small incision on the duck's neck, the size of a soybean grain, to cut off the trachea.

Then, he pinched the duck's beak with his hands, pulled the neck straight up and down, dripped the blood into the bowl, and when the duck stopped shaking, he could scald the duck in the boiler.

There is no need to boil water for scalding, only about 60°C is enough, otherwise it will be overcooked.

After being put into the pot, Yang Ming pulls the duck paw with his left hand to make the duck float in the pot, and uses a wooden stick with his right hand to move the duck feathers at any time to achieve the purpose of rapid water penetration.

After the duck feathers were blanched and out of the pan, Yang Ming hurriedly started fluffing the duck feathers while it was still hot.

First lick the chest, then lick the neck, then lick the back, grab the crotch, and grab the tip of the tail.

Yang Ming was a novice for the first time, he was in a hurry, and sweat the size of soybeans dripped from his forehead.

The preliminary preparations for the roast duck have just begun.

The next step is to choose hair.

Yang Ming first used the tweezers knife, with the tip of the knife to cooperate with the thumb, close to the duck feathers to twist, and if necessary, use the pliers to pick.

Don't choose to break the duck skin, especially the duck breast, so as to avoid air leakage during embryo opening and oil leakage during roasting, which will affect the appearance of the duck.

Then there is pumping, which is a crucial step in preparation.

Yang Ming washed the duck and put it on the wooden table, cut off both palms under the calf joints, cut off the esophagus and trachea at the throat, and pulled out the duck's tongue from the mouth.

He was focused and did not dare to be careless. He held the duck head in his left hand, pulled out the esophagus from the throat opening with his right hand, and pushed the thumb of his left hand along the esophagus to the crop to separate the esophagus from the surrounding connective tissue.

After the esophagus was stripped, Yang Ming didn't pull it off, but kept it in the neck cavity.

Then, with his right hand, he inserted the air nozzle of the air pump into the neck cavity through the incision, and with his left hand, he held the neck and the air nozzle tightly together, opened the air valve, and slowly inflated the air between the subcutaneous fat and connective tissue of the duck body.

When the air was 80% full, Yang Ming quickly closed the air valve, took off the air nozzle, and tightly clamped the base of the duck's neck with his left index finger to prevent air from leaking.

Afterwards, he held the neck and right arm of the duck with his thumb and middle finger, and held the right leg of the duck with his right hand. The duck breast lay on its back, and he squeezed his hands to the middle to fill the duck with air.

At this time, it was visible to the naked eye that the duck was like a balloon, and the whole body was swollen. It was several times fatter than before, and it looked bulging.

After the duck was pumped up, Yang Ming stopped holding the duck breast with his hands, but took the wings, leg bones and head and neck.

Because the finger touches the pumping place, there will be sunken fingerprints, which will affect the appearance of the roast duck and greatly affect the appetite.

After finishing all this, Yang Ming was already sweating profusely.

However, this is not the end!

It can be seen how cumbersome the production of roast duck is!

Then, Yang Ming continued to hold the duck's neck and right arm tightly with his left hand, clamped the base of his index finger to block the air, inserted the index finger of his right hand into the thousand-year-old place, pulled off the rectum and hooked it out of the body, so that it is easy to take out the intestinal tube during evisceration.

This process is disgusting, and most people really can't stand it!

Afterwards, Yang Ming used his right thumb to push back twice under the duck's right armpit to expel the air under the skin, and then used a small knife to make a small incision in the shape of a crescent.

Then, Yang Ming used the thumb of his right hand to insert into the incision, pushed down the jagged bone attached to the duck's spine, and inserted his index finger close to the breast of the duck to take out the heart.

If you haven't watched Pei Ye's film and television, please ignore this clip, because it's too disgusting!

Yang Ming took a deep breath, the air was filled with the smell of blood, and he felt very uncomfortable.

After the esophagus was taken out, Yang Ming tightened his left hand, then went in with his right index finger to peel off the connective tissue around the gizzard and liver, hooked the gizzard and pulled it outward.

At the same time, he let go of the neck of the duck with his left hand and only held the esophagus. Together with his right hand, he pulled out the gizzard from the body.

Then, Yang Ming used his right index finger to take out the liver and intestines.

At the end, Yang Ming reached in with his index finger, and along the spine, peeled off the two lungs and the chest wall.

call!

After finishing all this, Yang Ming hurried to wash his hands, cleaning up the bloody hands.

After all the internal organs were cleaned out, Yang Ming used a sorghum pole to cut one end into a triangle and the other into a fork shape to make a "duck brace".

Then, holding the triangular end in his right hand, he stretched it into the duck's chamber from the knife edge on the side of the body. He stuck the fork-shaped end on the spine of the knife edge, and then moved the triangular end forward to make it stand upright. , supported on the three-pointed bone of the chest.

This process is like putting a hanger into the clothes.

In this way, the duck breast can be raised, and the shape of the duck will not shrink when it is baked.

Afterwards, Yang Ming chopped off the two wings from the base of the duck's wing.

Yang Ming picked up the right arm of the duck with his left hand, and the left leg of the duck with his right hand. With the breast facing up, he placed the duck flat in the clear water pool, and filled it with clear water from the edge of the knife.

At this time, Yang Ming's left thumb inserted into the incision on the side of his body and pressed it against the spine. He clamped the neck of the duck with his index finger and middle finger, and held the duck up with his palm so that the tail was downward. When the intestines were eviscerated, a short section of curved intestines remained in the place where the millennium was killed, and the water was released from it.

Then, Yang Ming filled the duck with clean water, put his right thumb into the knife edge, supported the duck's back with his hand, and turned his head down so that the water would flow out from the duck's neck.

Wash it repeatedly until it is clean.

call!

Yang Ming wiped his sweat and finally finished the preparations.

Next, it's the main event.

Yang Ming held the duck's head with his left thumb behind him, lifted the duck, pinched and stretched the skin of the duck's neck with his right thumb and index finger, and then used his right index finger to reach into the incision on the side of the body to hold the "duck support".

He held the right arm of the duck with his left hand to make the duck body vertical.

At this time, Yang Ming let go of the duck's head with his left hand and moved it downwards, so that he grasped half of the duck's neck with his palm. neck.

Holding the duck hook in his right hand, Yang Ming raised the hook up, passed through the back of the duck's neck, and then passed through the muscle inside the neck bone, allowing the duck hook to pass through the neck.

Afterwards, Yang Ming scalded the duck skin with boiling water to tighten the pores, solidify the protein in the epidermis, expand the gas under the skin to the maximum extent, and make the skin dense and stretched, making it shiny and smooth, making it easy to roast.

Finally, the last link came.

Yang Ming held the hook and ring with his left hand to make the duck breast outward, scooped a spoonful of boiling water with his right hand, first washed and scalded the incision on the side of the body, let the water flow down from the shoulder, sealed the incision to prevent air loss, and then evenly scalded the whole body.

Next, Yang Ming poured sugar water on the duck, which made the roasted duck have a maroon color and increased the crispiness of the roasted duck. To make the roast duck covered with sugar water, it must be beaten twice by pouring.

Then, Yang Mingli cleaned the blood in his chest, and quickly dried it with the wind when he found it.

When the moisture inside and outside the duck skin is dried, the skin can be closely connected with the subcutaneous connective tissue, thickening the skin layer, and the roasted duck skin is crispy.

At the same time, it can also maintain the original shape, so that the breast will not lose air and sink during baking.

Before the roast duck was placed in the Shenglong pot, Yang Ming stuffed a section of sorghum pole at the place where the millennium was killed, that is, to block it.

There are joints to be stuffed into the thousand-year-old sac, just stuck at the sphincter muscle, so as to prevent the boiling water from pouring in and flowing out.

Then, Yang Ming poured 80% full of boiling water from the incision on the side of his body.

In this way, when roasting, the duck can be cooked inside and outside, and cooked quickly, and the excessive consumption of water in the duck meat can be supplemented, making the duck meat crispy on the outside and tender on the inside.

After the duck meat entered the Shenglong pot, Yang Ming used the fire to roast it, and at the same time, he used a pick to regularly change the position of the duck, so that the duck would be heated evenly and the whole body could be roasted.

In doing so, the most important thing is that every piece of meat must have skin.

At this time, Yang Ming didn't dare to be careless.

He must take the temperature well!

If the temperature is too high, the duck will be burnt, otherwise it will be undercooked.

The duck embryo is heated evenly and intensely, the subcutaneous fat has melted, and the roasted duck will be crispy and tender, with a shiny outer skin, white and tender meat, and delicious taste.

Smokeless, strong primer, long burning time.

The appearance of the roasted duck is plump, the color is gradually maroon red, the skin is crispy, the outside is charred and the inside is tender. If you taste it carefully, the taste will be even more delicious.

As the roast duck gradually took shape, a mellow and long-lasting roasted aroma drifted out with the breeze and spread outside the shop, causing everyone to swallow their saliva.

grunt!

grunt!

Shouhe stared at his lantern-sized eyes, his throat moved up and down, and the sound of swallowing saliva was like a muffled thunder, resounding through the sky!

"Ah, why is it still not good!"

"I'll wait until the flowers are gone!"

Shouhe was drooling, his face full of hunger and thirst.

Under everyone's expectant eyes, Yang Ming finally finished the roast duck and served it on a clean white plate.

Looking at the roast duck that was as red as jade, Shouhe's eyes shone with unprecedented light.

"smell good!"

Shou He twitched his nose, took a deep breath, and said in a gust of wind, full of intoxication.

After eating too much of Gaara's food, Shuhe realized more deeply that Yang Ming's food is heavenly food!

However.

What everyone didn't expect is that roast duck is far from that simple!

Even if they had seen sashimi with live shrimp after being boiled, it was not as scary as it is now!

(I also feel very uncomfortable from the sudden change from fighting to delicious food. In addition, this chapter is relatively cumbersome. It is recommended to read China on the tip of the tongue, the picture is more intuitive)