Chapter 485: Amazing
Princess Lejia came forward and said, "Wow, the fish looks like it's covered with a thin silk quilt."
Just now she was really curious, so she stepped forward and touched the lard.
The pork loin fat was soft, yet slightly elastic and tough.
It looks like a small net woven from silk, which is really amazing.
She suddenly felt an urge to draw the fish in front of her.
In fact, every time she saw Zheng Zheng cooking, she really wanted to draw those scenes.
If she hadn't been worried about leaking Zheng Zheng's food recipes, she would have thought of publishing a picture album.
If I were to write down a story about every dish that Zheng Zheng makes, it would take me a long time.
Princess Lejia withdrew her thoughts and stopped thinking about those trivial things.
Her eyes fell on the steamer again, wondering what the lard would look like after the fish was steamed.
It should have melted by then.
Chen Huazheng pursed her lips and smiled: "A Ning's metaphor is really vivid, it really looks like being covered with a silk quilt."
Zhou Ying also found it very interesting. The sea bass coated with lard looked quite cute.
It was the first time she knew that lard could be used directly to wrap ingredients for cooking.
Moreover, according to Zheng'er, lard has many uses.
In addition to steaming fish, it can also be used to make many other delicious dishes.
While the fish was in the steamer, Chen Huazheng began to prepare the steamed duck with fermented rice wine.
Long before Shen Huazheng was processing the fish, the maids had already followed her instructions and removed the head and tail and internal organs of the duck after bleeding it.
Princess Lejia is now very active and volunteers to help put the duck meat into water and massage it to remove the feathers.
Although she didn't know the specific method of making steamed duck with fermented rice wine, having seen Chen Huazheng make so many duck-related dishes, Princess Lejia already knew all the steps of processing duck meat.
Not to mention removing the feathers and fishy smell from the duck meat, even slicing the duck is a piece of cake.
Duck meat has a strong fishy smell, so the steps of removing the fishy smell and enhancing the flavor are particularly important during the cooking process.
After removing the loose hair, it is time to blanch the vegetables.
Chen Huazheng started another pot, added onion slices, ginger slices and other seasonings, and put the duck meat into the pot with cold water.
As the temperature in the pot rose, the fishy smell, blood and fat in the duck meat were slowly forced out.
In addition to removing the fishy smell, blanching has another important function - it makes it easier to remove bones.
When the duck meat is taken out of the pot, it has become very soft.
The meat is in the most convenient state to debone at this time.
Shen Huazheng had the duck legs deboned and cut into cubes.
Then use a knife to make a few cuts on the skin side of the duck breast to make it easier to marinate.
After all the preparations were done, all the duck meat was placed in a large porcelain bowl.
Chen Huazheng poured sweet wine into it, stirred it evenly, then put ginger slices on the duck body and started marinating.
Princess Lejia watched attentively and was secretly amazed in her heart.
Zheng Zheng can cook the same ingredients in different ways every time.
But how did she remember so many recipes?
Zhou Ying didn't think it was a big deal. She knew how to cook quite a few dishes now and had figured out some of the tricks.
Although the preparation methods of each dish are different, they all have something in common.
Once you get the hang of it, it's not difficult to remember the steps.
Sometimes you can add your own ideas and make some innovations based on these practices.
After the duck meat was marinated, Shen Huazheng started another pot.
Add ginger slices and star anise into the pot, heat the pot with cold oil, put the duck meat into the pot, and fry over low heat.
Chen Huazheng stood beside the pot, turning the duck meat over with a spatula from time to time to prevent it from getting burnt.
Princess Lejia once again turned into a curious baby: "Zheng Zheng, shouldn't this dish be steamed? Why did you fry it in the pan?"
She must have heard it right. Zheng Zheng was clearly talking about steamed duck with fermented rice wine.
Then the duck should be put in the steamer.
Could it be that Zheng Zheng made a mistake?
Chen Huazheng: "The purpose of frying is to drain the moisture out of the duck meat, just like when making braised duck. The duck meat must be 'fried dry' first to better remove the fishy smell and enhance the fragrance. This is also a preparation for the subsequent steaming."
Princess Lejia nodded as if she understood, but in fact she didn't quite understand.
But it doesn't matter.
The important thing is that Zheng Zheng did not get the steps and methods wrong, so she could still eat the delicious food.
That's all.
Shen Huazheng kept staring at the pot, and when she saw the color of the duck meat darken, she asked someone to take it out of the pot.
After the duck meat cooled down, Shen Huazheng asked people to cut the duck meat into pieces and place them on the plate one by one.
Then place a circle of cored lotus seeds and wolfberries around the duck meat, put it into the pot and start steaming.
The lotus seeds and wolfberries that were put into the steamer together with the duck meat attracted Princess Lejia's attention. She wanted to ask another question.
But when she thought that fermented rice wine was added to the duck meat, Princess Lejia's doubts were immediately resolved.
When making fermented glutinous rice, you always have to add some ingredients like lotus seeds and wolfberries when cooking it together.
You can't add glutinous rice balls into the duck meat and steam them together, because that would really not look like a dish.
But……
Princess Lejia shook her head again. Zheng Zheng's thoughts cannot be judged by ordinary people's standards.
Other people probably wouldn’t cook glutinous rice balls into duck meat, but Zheng Zheng is not sure.
She even suspected that one day Zheng Zheng would really make a dish like this that combines pastry and meat.
Zhou Ying silently recalled the steps of the two dishes in her mind, thinking about making them for the whole family to try after returning home.
However, if you change the order of the seasonings and side dishes of the two dishes that Zheng'er just made.
Make a dish of sea bass with lotus seeds and rice wine, and steamed duck with pork loin oil and mushrooms.
I don’t know how it will taste.
Well, let’s try these two dishes made by Zheng’er first.
As for whether to switch the seasonings and order of the two dishes and cook them again...
Let’s talk about it after we finish eating.
Who knows, this idea may soon disappear.
Just as Princess Lejia and Zhou Ying were daydreaming, the aroma of fish slowly overflowed from the pot.
The tempting aroma of freshness and meat slowly drifted in the air, quietly hooking the string that was connected to food in the hearts of everyone in the kitchen.
Soon after, the aroma of steamed duck with fermented glutinous rice wine wafted out.
Different from the fresh fragrance of fish, duck meat has a richer aroma and a slight sweetness.
The two scents seemed to be playing a game of chase and entanglement with each other.
As the steam rises, a lingering aroma wafts out of the pot little by little.
The whole kitchen was surrounded by the aroma of food, sometimes mellow and sometimes sweet.
Everyone in the kitchen couldn't help but inhale the fragrant aroma lingering at their noses, and felt as if they were about to be intoxicated by the fragrance.
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