"Look, what is he doing? What is he holding in his hand?"
"It seems to be a thin and long tube, but what is the use of a plastic tube?”
"Is that plastic tube a necessary prop for cooking?”
"A chef only needs a kitchen knife to travel the world. The other things were useless. They were just superfluous.”
"Don't be in a hurry to make a conclusion. What if he gives us a surprise?”All the chefs present had their own opinions; no one knew what Su Yu's use of the tube was.
Even the five examiners looked at each other, not knowing what Su Yu wanted to do.
"Vice-President Li, who is this young man? Are you sure he is a chef?”One of the examiners asked in confusion.
Li Xiangdong nodded and said with certainty. "Chefs who can participate in the star-level chef assessment are the best chefs in Huaqing City. Every one of them has been carefully selected. Although we still don't know what dish he wants to cook, I believe he must have his own use."
At this moment, Su Yu's fans started streaming in. Because of the time, many of them were still asleep.
But now, the traffic in his live broadcast room had started to rise crazily.
Su Yu washed and cleaned the white duck and placed it on the chopping board. Under everyone's confused look, he carefully put the feeding tube into the duck's body.
The entrance of the tube was not in the duck's esophagus, but in the throat where he had chosen to bleed when killing the duck.
One end of the tube was inserted into the duck's body, and the other end was put into Su Yu's mouth.
This step was called blowing.
He inserted the plastic tube into the wound on the duck's throat and fixed all the positions to prevent wind from blowing on the duck.
The purpose of this was to separate the duck's skin and flesh by blowing air.
Because the camera zoomed in on the scene, the fans in the live broadcast room clearly observed the changes in the duck.
In the beginning, only the duck's chest began to slowly expand, followed by its body and wings. In the end, the entire duck looked like a round balloon filled with air.
Su Yu used his hands to feel every part of the duck's body as he blew on it.
Because he had to do it by hand, Su Yu had to blow it manually.
In the end, he felt like he was about to see stars. Only then did he finally separate every part of the duck's body, including its skin and flesh.
Su Yu swore in his heart,"F * ck!" In the future, if anyone wanted to eat the roast duck he made, they would have to blow it themselves! He wouldn't do this job even if he was beaten to death.
After hanging the plump duck on the hook, Su Yu rested for a while before starting the next step.
It was the second step of the Jingdu Roast Duck.
Add sugar water!
This step was related to the final color of the roast duck, whether it could reach a bright red and crispy duck skin. The appearance of the entire dish was also determined by the quality of the syrup.
There were only three ingredients needed to hang the syrup: syrup, red vinegar, and honey!
Su Yu mixed the three seasonings in the jar according to the right ratio, then put them into the hot iron pot and started to stir-fry.
The sugar seasoning would gradually change color after being roasted at high temperatures. However, the preparation of the Capital Roast Duck did not require the sugar to be fried until it changed color. It only needed to be dissolved separately and completely fused together.
Su Yu carefully observed the inside of the pot. The syrup started to bubble, so he immediately turned off the stove.
The combination of red vinegar and syrup made the whole color look a little reddish. Su Yu placed the roast duck that was hanging on the hanger on top of the iron pot, then scooped up the hot syrup with a big iron spoon and started to pour the syrup on the duck.
The whole process of dripping the sugar water had to be done quickly.
The hot syrup would quickly solidify after it cooled down. It was very particular about how to evenly wrap all the parts of the duck's body.
Even Su Yu could feel it when he was making the dish.
Jingdu Roast Duck was indeed one of the top ten famous dishes.
Recipes from the Intermediate Prize Pool!
The difficulty of making such a dish was completely different from the low-level recipes from before.
After working for nearly half an hour, he finally finished preparing the roast duck.
The duck covered in sugar water was hung high up, attracting everyone's attention.
Su Yu narrowed his eyes and felt the temperature of the air.
The temperature was low, and there was a breeze.
The duck's natural air-drying time should be much shorter. According to his rough estimation, it should take four to five hours for the duck to be completely air-dried and lock in the water in its body.
That would be the best time to roast duck!
This book comes from：m.funovel.com。