Chapter 130 Beijing Roast Duck 2
Shangjing Roast Duck is divided into two schools, hanging oven roast duck and stewed oven roast duck.
The most common and traditional one is the hanging oven roast duck.
There is no need to gut the duck when cooking it in a hanging oven.
All you need to do is make a small hole in the duck's body. Then take out all the internal organs.
Then, pour boiling water into the duck's stomach, and then hang the duck over the fire to roast.
The most important thing about this roast duck, apart from the quality of the duck itself, is the word “roasted”.
The cooking temperature of the roast duck must be well controlled.
If roasted for too long, the meat of the roast duck will become dry and tough.
If you don't roast the duck long enough, it won't be cooked through.
Because the hanging oven does not have a door, you can check the condition of the duck throughout the roasting process.
The other type of roast duck, stewed in a braised oven, requires great skills from the chef.
Because the roast duck in the stewing oven is closed throughout the process.
The duck is stewed directly by the charcoal fire in the stove and the high temperature of the stove wall.
So, dark fire was used.
The control of the cooking temperature of the duck requires very high standards.
Therefore, most of the roast ducks you eat outside are roasted in a hanging oven.
Even the very famous Jubao Duck in Shangjing is roasted in a hanging oven.
However, what Qiweixuan has here is a very rare braised oven roast duck.
After Mr. Qi sliced the duck, he made a "please" gesture to Mo Qingyan.
Mr. Qi is very good at knife skills.
He sliced the meat from every part of the duck into the same thickness.
The skin of the roast duck is reddish-brown, bright and shiny, and the meat is white.
The cameraman gave a close-up of the sliced duck meat.
The sliced duck meat is neatly spread on the white porcelain plate, just like a peacock spreading its tail.
The crispy red skin, the white meat that was constantly oozing with juice, and the faint heat made the audience in the live broadcast room drool.
Mo Qingyan picked up a piece of roast duck.
No dipping sauce, just put it in your mouth.
If you want to know whether the roast duck tastes good, the best way is not to dip it in the sauce. Eat directly.
As soon as Mo Qingyan took a bite of the roast duck, she could already taste a faint fruity fragrance.
Although hanging oven roast duck also uses fruit wood, because it uses open flames, it will have the smoky flavor of woodfire.
The roast duck is cooked in a stewed oven using charcoal, so the smoky flavor is much lighter.
However, the fragrance of the fruit wood can be completely integrated into the duck meat.
The most important thing is that this braised oven roast duck is completely different from the roast duck Mo Qingyan had eaten before.
The meat of this roast duck is more tender and juicier.
The duck skin is also more crispy, and has a light, fresh apple scent.
Ordinary roast duck actually has no taste.
However, if you taste this roast duck carefully, you will find that it has a little bit of flavor.
And that taste is the juice absorbed by the duck meat.
When cooking roast duck, water is usually poured into the duck’s stomach.
The purpose is to prevent the roast duck from losing moisture and becoming dry and old during the roasting process.
At the same time, it can also prevent the duck skin from swelling and becoming soft during the baking process.
Generally, when roasting duck, boiling water is poured into it.
The duck made by Mr. Qi was not poured with ordinary boiling water.
Instead, it is water that has been soaked in apple peels and a little fine salt has been added.
Applewood charcoal is also used for grilling.
This way, the duck can be scented with apples inside and out.
Even if you eat it alone, it will never feel bland.
On the contrary, the fragrance of apple suppresses the fishy smell of duck meat and is also very refreshing.
tasty.
Mo Qingyan's eyes lit up.
This roast duck really amazed Mo Qingyan.
The roast duck has crispy skin and tender meat, with a full and juicy taste, which is enough to show the cooking skills of the roast duck chef.
The difference between hanging oven roast duck and stewed oven roast duck is that because stewed oven roast duck does not use open flames, the meat will be more tender, fuller and more juicy.
Afterwards, Mo Qingyan immediately put on disposable gloves and picked up a lotus leaf roll. Mo Qingyan picked up a piece of roast duck, dipped it in sauce, and placed it on the lotus leaf roll.
Next, place two cucumber strips and some chopped green onions on top of the duck.
Finally, pick up a piece of duck meat, dip it in the dipping sauce, and place it on top of the cucumber strips and green onion shreds.
Then, roll up the lotus leaf roll and you can start eating.
If you eat roast duck alone, it has a unique taste.
Rolling it up in a lotus leaf pancake gives it a different taste.
The traditional way to eat roast duck is actually to eat it as chopped green onions.
However, in modern times, the way of eating roast duck has changed a bit.
Many people like to put cucumber strips when eating roast duck, and some even put chili strips.
This dish contains vegetables, meat, and pies, with a combination of meat and vegetables, and a balanced nutrition.
Most importantly, eating it this way is very satisfying.
If you only eat meat, you will get tired of it very easily.
However, if you roll it up in a lotus leaf pancake, you can eat a lot.
Mo Qingyan's way of tasting roast duck is quite professional.
After seeing Mo Qingyan finish a roast duck roll, Qi Lao Si asked, "How is it, Mr. Mo, is my roast duck tasty?"
If a professional gourmet like Gao Moqi asks this question, he can point out all the advantages and disadvantages of roast duck.
However, Mo Qingyan is not a professional gourmet, so Qi Laosi never thought that Mo Qingyan would give professional advice.
Sure enough, after eating a roast duck roll, Mo Qingyan gave Qi Laosi a thumbs up.
I gave two direct comments: "Delicious."
Hearing such a simple evaluation, Qi Laosi could not express his disappointment. After all, he was well prepared.
What he was actually looking forward to more was the evaluation of Gao Moqi, a professional.
However, unexpectedly, Mo Qingyan's next words made him look at her with new eyes.
"Mr. Qi, the duck you used for this roast duck is a one-year-old free-range duck. The charcoal used to roast the duck is apple wood. And before roasting the duck, what was poured into the duck's stomach was not ordinary boiling water. It was water boiled from apple peels, right?"
"The apple aroma can not only relieve the greasiness, but also remove the fishy smell of duck meat. In addition, it also plays a role in increasing the aroma of roast duck."
"Ordinary apple peels have a light fragrance. If you want to completely remove the fishy smell of duck meat and play a role in removing greasiness and enhancing fragrance, you can only use red apples, which are a specialty of China. Correspondingly, you can only use charcoal made from red apples."
"Also, to perfectly pair this roast duck, you also added a little bit of apple peel water to the sweet noodle sauce. You are indeed worthy of being a first-class state banquet chef. I give this roast duck full marks."
This was the first perfect score evaluation Mo Qingyan had given since coming to this world.
There's really nothing to deduct points for this roast duck.
Even Mo Qingyan knew very well how to cook roast duck.
But even so, he couldn't make such delicious roast duck.
If you could make such delicious roast duck just by knowing how to cook it, then chefs in this world wouldn't be divided into different levels.
In Mo Qingyan's previous world, there was also roast duck.
The way of eating and cooking are actually similar.
Mo Qingyan has also eaten roast duck made by many so-called master chefs.
I used to think it was very good.
However, when compared with Qi Laosi's roast duck, it was instantly turned into crumbs.
After hearing Mo Qingyan's evaluation, Mr. Qi began to look at Mo Qingyan with a new respect.
Because she is his granddaughter, he likes Mo Qingyan very much and always praises Mo Qingyan's cooking skills in front of him.
But Mr. Qi disagreed. After all, lemon tea and cold noodles were just trivial things.
In his opinion, it was actually nothing great.
It’s just that the idea is a little more novel. In terms of actual ability, these two things don’t require any great cooking skills at all.
Ordinary people can do it easily.
Therefore, in Qi Laosi's heart, he did not think Mo Qingyan was a good cook.
However, Mo Qingyan's words just now changed Qi Laosi's mind.
It’s actually not difficult to tell that his roast duck is roasted with apple charcoal.
Even if you are not a professional chef, some ordinary people with a keen sense of taste can barely tell the difference.
However, you can taste that he poured apple peel water directly into the roast duck's stomach, which would be difficult to do if you are not a professional chef.
What's more, Mo Qingyan also tasted that he used red apple peels and red apple charcoal from China.
Gao Moqi saw that Qi Laosi finally looked at Mo Qingyan straight in the eye.
There was a hint of smile in his eyes, and he continued with Mo Qingyan's words, "I also give full marks to the roast duck this time."
After hearing Gao Moqi's score, Qi Laosi was stunned, and then burst into laughter.
"Haha..." I never thought that I could finally get full marks from you. ”
Mo Qingyan said to Qi Lao Si in surprise, "For such a delicious roast duck, didn't the senior judge give you a full score before?"
"No way." Qi Lao Si complained to Mo Qingyan like an old child about Gao Moqi, "This judge Gao was so picky before. For my roast duck, he would give it a score of 95 at most."
"95 points?" Mo Qingyan blinked and looked at Gao Moqi, "Judge Gao, isn't your score a bit low?"
Gao Moqi certainly wouldn't let Qi Laosi ruin his reputation. "I gave him the highest score of 98 points for roast duck."
Therefore, the so-called 95 points is completely fictitious.
"98 points? The roast duck you ate before is different from the one you eat now?" Mo Qingyan knew Gao Moqi's grading criteria.
Gao Moqi's ratings are not only based on taste, but also on innovation.
He will give full marks only if both taste and innovation are up to standard.
But that is not absolute.
Even according to Gao Moqi's strict standards, this roast duck could not be given a score of 98.
Gao Moqi said: "The roast duck we used before was made with pear charcoal."
When Mo Qingyan heard it, she understood instantly.
Pear charcoal and pear wood are commonly used in making roast duck.
Basically, it seems to have become a routine operation.
It seems that whenever you make roast duck, you must use pear wood charcoal or pear wood.
Now Qi Laosi has switched to apple charcoal.
This is considered innovation.
Moreover, this innovation was very successful.
It turns out that roast duck cooked with applewood charcoal tastes better than that cooked with pearwood charcoal.
Of course, this is also inseparable from Qi Laosi’s good cooking skills.
"Okay, you guys eat first. There are still many diners waiting outside. I have to go get busy." After saying hello, Qi Laosi was about to leave.
Unexpectedly, a waiter suddenly rushed in.
He said to Qi Lao Si anxiously: "Oh no, boss, something happened downstairs."
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