Chapter 81 Fruitwood Roasted Duck (Actually, lotus root and pork ribs, braised duck feet, duck necks and duck wing tips are still on their way)
Chapter 81 Fruitwood Roasted Duck
Zhu Yu understood, just like he and his grandfather, as well as Uncle Liu and Liu Che.
Always trust and support each other.
"What are your plans for the future?" Wang Sumo asked again.
Zhu Yu looked in the direction of Liu Zhaoting and Liu Che and sighed softly: "I don't know either. I should travel the world with A-Che. Then, like Grandfather and Uncle Liu, when we get tired, weary, and want to settle down, we can put down roots wherever we are. I won't force it."
Wang Sumo actually sensed a sense of open-mindedness in his voice.
Perhaps everyone who ventures into the world has a yearning and an open mind in their heart.
Therefore, one is never alone in the world of martial arts.
"Welcome to Bazhenlou. The world is vast, and we'll have a chance to meet again." After Wang Sumo finished speaking, Zhu Yu smiled gently.
"After we return to Liu Village and retrieve my grandfather's ashes, A-Che and I will first go to the place where my grandmother was buried and bury my grandfather and this jade bracelet together with her. Then we'll make further plans. Miss Wang, I will remember everyone at Bazhenlou."
Zhu Yu took a step back and bowed respectfully with his hands clasped in front of him.
Wang Sumo reached out to help him up: "That's an exaggeration. Bazhenlou has traveled all over the country and has many friends. The happiest thing for us is to reunite with old friends. We would be very happy to see you all again. Do you see those lights?"
The Eight Treasures Pavilion had just been erected.
It was time for another Eight Treasures Feast. Bai Cen hung up all the lights in the warehouse one by one, and the Eight Treasures Pavilion had a unique brightness and scenery at night.
"It's so beautiful," Zhu Yu exclaimed.
Wang Sumo led him forward: "Each of these lamps represents a friend that Bazhenlou met on its journey, so they are all different. If you have the chance in the future, have someone send one of these lamps over."
Zhu Yu's eyes suddenly opened up: "So that's how it is!"
Zhu Yu stepped forward out of curiosity and, sure enough, saw that none of the lamps were the same.
From a distance, none of the lamps appear particularly special amidst the halos of light of varying sizes. However, upon closer inspection, they resemble individual glass lamps, each unique and crafted with ingenuity.
This was a tremendous shock and a profound emotional impact. Zhu Yu turned to look at her and said, "Miss Wang, you have really met a lot of people."
Wang Sumo also stepped forward: "Yes, the world is vast, and behind every lamp is a story. If seeing a lamp reminds you of a certain person, then this journey is very meaningful."
"Interesting!" Zhu Yu couldn't help but feel excited: "I will definitely send the Eight Treasures Pavilion a very special lamp."
Before Wang Sumo could speak, Zhu Yu said with a serious expression, "Last time I went down into the tomb, I saw a very special and beautiful lamp."
Going into the tomb...
Wang Sumo coughed twice: "That's not necessary."
Zhu Yu couldn't help but laugh; he did it on purpose.
But the time we spent together was still wonderful.
*
After finishing his conversation with Zhu Yu, Zhao Tong's duck was almost ready to be slaughtered and its feathers had been mostly cleaned with tweezers. Next was the roasting process.
Wang Sumo stepped forward to help.
Zhao Tong had organized such a large event with great enthusiasm, and this was the first time anyone at Bazhenlou had been more enthusiastic than her, so of course she was enthusiastic as well.
Moreover, this time she was assisting Zhao Tong.
While at the casino, Brother Zhao must have been thinking about the fruitwood-roasted duck, otherwise he wouldn't have bought the oven, duck, cucumbers, and fruitwood in such a short time while they were chatting in the carriage!
It must have run through my mind several times.
It's truly rare to meet like-minded people on a trip, especially when it comes to cooking. More importantly, Brother Zhao is a man of action; he readily provided services for butchering fish, chickens, and ducks.
Roasting duck takes a long time, and parts like the wing tips, head, and feet are easy to burn, so cut them off with scissors.
These can be used to make another dish later.
Wang Sumo has enough patience.
Before Zhao Tong came, she did all these things by herself. Now that Zhao Tong has come to Bazhenlou, the two of them can discuss and do it together.
She wasn't familiar with fruitwood-roasted duck, but she could roughly figure out how it was made.
So she listened to Zhao Tong and helped out.
First, cut off the wings, neck, head, and duck feet, then wash your hands again. Start rinsing and cutting the crabapples, also known as crabapples (similar to apples but not as big).
This fruit has a sweet and sour taste, and people who like sweet and sour flavors will absolutely love it.
However, some people may find the fruit too sour and prefer to add sugar and other fruits to make fruit tea.
Fruitwood roasted duck is made by roasting duck in an oven using branches and trunks of the apple tree.
Fruitwood used for firewood has a fruity aroma.
It may not be as strong as specially prepared spices or essential oils, but this light fragrance can permeate part of the roast duck, giving the whole duck an extra touch of sweetness. This requires a long marinating and roasting process to blend the flavor of the fruitwood into the aroma of the roast duck.
In addition to its crispy and fragrant texture, it also has a fruity aroma.
Of course, if you want the fruity aroma to be even more intense, using fruitwood as firewood might not be enough. You also need to wash and chop the crabapples and stuff them into the hollowed-out duck cavity. The resulting fruitwood-roasted duck not only has the aroma of fruitwood permeating the crispy skin from the oven, but the meat inside also has a real fruity flavor. This is a manifestation of different layers of aroma in the same dish.
So sometimes what seems like a simple meal actually involves countless steps behind the scenes just to add another flavor.
But for food lovers, it's all a pleasure.
Just like today's fruitwood-roasted duck, it's crispy and fragrant with every bite, but the marinating process alone takes more than one or two hours. Then, waiting for it to be roasted, the whole process requires a great deal of patience and meticulous steps from the chef.
While Wang Sumo was washing the crabapples, Zhao Tong was setting up the roast duck oven and checking the fruitwood that could be used as firewood.
The washed apples had a sweet and sour smell, and Wang Sumo couldn't resist taking a bite.
Hmm~
Sweet and sour! That's the taste!
She had always liked apples, but such fruits were rare and hard to come by.
It's rare to see someone like Zhao Tong who bought such a large quantity of fruit trees, plus several large bundles.
Most chefs probably have this experience: when they come across ingredients or even fruits that are hard to find, they just wish they could stock up on them!
Zhao Tong wisely bought a large basket of crabapples. They could last for more than ten meals, let alone one wood-roasted duck. Zhao Tong knew his stuff. On a journey like the one at Bazhenlou, one needs some sweet and sour fruits to pass the time, and these were excellent.
After the apple was washed and chopped, it was time to start marinating the duck. Wang Sumo once again witnessed Zhao Tong's amazing knife skills.
She could also kill ducks and debone them, but she had rarely seen anyone like Zhao Tong, who emptied the duck's belly while preserving its overall shape so perfectly.
In Wang Sumo's eyes, this duck is currently a work of art.
We need to take a closer look!
Learn how to use the knife, and then practice!
Everyone has different talents, but diligence can make up for lack of talent. Even if she can't match Zhao Tong's talent, Zhao Tong is now at Bazhenlou, and she can learn from him.
No one is born a chef; many people start from scratch.
But no matter what, a good chef must start with knife skills that are pleasing to the eye, so that the finished product can be pleasing to the eye.
"Brother Zhao, how do you process these ducks? I'd like to learn." Wang Sumo asked directly.
There's still one duck left; she can catch it.
Zhao Tong was already in a good mood, and compared to before, he was now able to discuss the recipe for fruitwood-roasted duck with someone, so he was naturally willing to do so.
It felt like I was back in the days when I was with the master chef.
The master chef would also teach him how to debone or how to empty his stomach.
Zhao Tong was involved in everything, big or small.
In addition, Wang Sumo grasped the concepts quickly, so the teaching process wasn't too long.
There weren't many ducks left today, otherwise Wang Sumo could have tried roasting them himself. But there's plenty of time; after roasting them today, he'll have to roast more eventually.
Anyway, Wang Sumo remembered the method and points to note, and was just waiting to put them to use.
After reviewing this section, Wang Sumo continued with the process of marinating the duck.
Zhao Tong felt this was a good feeling.
This is like having someone fight alongside you, except that this person may not be skilled in martial arts, but can flip an iron pot and apply yellow wine.
Following Zhao Tong's instructions, Wang Sumo first rubbed the duck's skin and inside its cavity with Shaoxing wine. Shaoxing wine is used to remove the fishy smell, and this step is essential. Otherwise, the fishy smell in the duck meat will be absorbed by the smoke and roasting, and no amount of fruit and wood aroma can mask it.
Applying the Shaoxing wine is just the first step. Then, apply ginger, scallions, and salt in the same way as you did with the butter, rubbing the duck inside and out again. This allows the flavors of the ginger, scallions, and salt to infuse the duck meat and skin beforehand, resulting in a richer taste later on.
After touching all of these, use the previously cut apple pieces to gradually fill the duck's empty belly, making the roast duck's belly bulge out and supported by the apple pieces, allowing more space for internal air to circulate.
Wang Sumo's treasure chest is full of spices, and he always carries things like Sichuan peppercorns with him.
The last step before marinating is to add Sichuan peppercorns, both inside the duck's cavity and outside.
All that's left is to marinate for a full hour!
One hour is just right.
Zhao Tong also needed to study the oven for roasting duck, the use of fruitwood for starting the fire, and the temperature. He made adjustments little by little, which took up a lot of time.
Wang Sumo did not step forward to help.
There's still some time before dinner, and one roast duck definitely won't be enough, nor will two plates. There will be quite a few people today, and we'll need to prepare other dishes as well.
Fortunately, Bazhenlou had a large stock of goods.
Wang Sumo first rinsed the rice.
While washing the rice, I saw Bai Cen drinking and talking with Old Master Weng.
Wang Sumo remembered the bet Bai Cen had made with her that morning: if the old man chased after them, they would have barbecue for dinner. But after their previous chaotic escape, some of them had completely forgotten about the barbecue.
Since Zhao Tong really wanted to make fruitwood-roasted duck, the barbecue was postponed to the next two days.
Thinking back to when she saw Bai Cen today, Bai Sumo found Bai Cen's disheveled hair both amusing and exasperating.
But it must be said that the current Bazhenlou seems to be quite different from the Bazhenlou that only had her and the old man before.
Bai Cen and Zhao Tong are two different people. One is someone who can drive the Bazhenlou restaurant at breakneck speed, and the other is someone who can throw away his own fish-slaughtering knife to save his companion.
After Master He left, the old man felt empty inside; but with Old Man Weng's arrival, the old man never had a moment's peace. Compared to the physical battles when Master He was around, the two engaged in verbal and intellectual battles, always finding a way to fight...
As Wang Sumo pondered this, he quickly rinsed the rice and put it into the earthenware jar to cook.
You can stir-fry some leafy greens. Since roasted duck can be greasy, you can make a soup to cut through the richness. The duck wings, feet, and necks that you just cut off can be braised.
I ate braised beef there when I passed through Dongshu last time, and it was delicious.
Duck wing tips, duck necks, and duck feet should also be suitable for braising.
The duck wings and feet have more skin, so they will be more fragrant when braised than beef braised alone.
There aren't many ingredients, and the braising process is quick, so we can prepare the braising liquid first.
Finally, add a few eggs.
Without further ado, the vegetables were simply rinsed and set aside to dry.
The lotus root was brought back from Huzhen last time. It's autumn now, and it's still very fresh. Also, when we were in Liucun, Grandpa Weng bought a whole barrel of wine, and the villagers gave him a piece of fresh pork rib. Both of these can be used to make lotus root soup.
Blanch the pork ribs in boiling water to remove impurities, then remove and set aside.
To make delicious lotus root soup, you need to start from the moment you begin cutting. Don't cut it directly with a knife; instead, make a rough incision and then use the back of the knife to pound it.
The lotus root texture is different when photographed this way, and because it is deformed by squeezing, it is easier to absorb the flavor when put into soup.
Cut off a piece of old ginger, wash it, and flatten it with the back of a knife.
Heat a wok and add pork fat. Once the pork fat has rendered into lard, add the crushed ginger and sauté the whole wok until fragrant.
Many people make lotus root soup, but most don't know how to stir-fry the lotus root in oil, preferring to drink the original flavor of the lotus root. However, Wang Sumo likes to make lotus root soup by first stir-frying ginger in lard, then adding blanched pork ribs and lotus root that has been flattened with the back of a knife to the pot and stir-frying them together.
Actually, not much pork fat is used, and water is added later, so the soup won't be greasy; however, the pork ribs and lotus root fried in pork fat will have the aroma of pork fat infused into them when stewed later.
Compared to using pork ribs and lotus root as a soup base to only extract their flavor, Wang Sumo felt that, apart from the soup, the pork ribs and lotus root cooked in this way were already very appetizing.
The old man can eat two or three bowls in one meal.
The soup needs to simmer for a while longer. Stir-fry the pork ribs and lotus root until they turn slightly golden brown, then add the boiled water. Only when the water is boiling will the soup turn milky white.
Do not add salt when stewing soup. Salt will accelerate the dehydration of the ribs and make them tough.
You can add more seasonings after simmering over low heat.
Once the pork rib and lotus root soup is simmering, you can braise duck wings, duck feet, and duck necks.
The boiling water I just made is perfect for making soup. I added some cold water to the remaining water and put the eggs in to boil for later use.
Now that we're back, we can start preparing the brine.
While Wang Sumo was busy, Zhao Tong had already set up his stove and arranged the firewood, and then they began their daily routine.
As the sun gradually darkened, the lamps on the Bazhen Tower became a beacon in the suburbs at night, gazing at the bright moon hanging high in the night sky.
The Mid-Autumn Festival is just around the corner, and the moon will be at its most beautiful on one of the days of the year.
"Do you really want to warm the wine?" Bai Cen asked Uncle Weng.
"Warm, it's autumn now. If it's not warm, it'll be missing half the flavor." Weng He was in charge of directing, and Bai Cen was in charge of doing it.
Such a large wine jar was quite a struggle to load onto the carriage before, and now it can only be emptied out little by little.
Weng He leaned lazily against the railing of the Bazhenlou courtyard: "Ah, how carefree!"
Bai Cen believed that he was speaking from the heart.
Nearby, Liu Zhaoting and Liu Che were drawing blueprints by the light at the octagonal table, discussing how to make the knife for Brother Zhao.
On the other side, Wang Sumo seemed to have prepared a lot of things, all cooking in a pot. Now she started taking out spices from her treasure chest, preparing a batch of ingredients, and getting ready to work on the remaining parts of the two ducks.
Brother Zhao started a fire. The autumn nights were already cool, so it was a good opportunity to prepare a bonfire as well.
The kitchen at Bazhenlou is large enough, with pots, pans, and utensils, and one head chef and one sous chef are sufficient.
The stove Zhao Tong prepared outside the Eight Treasures Pavilion, the dishes Wang Sumo cooked in the kitchen, and the kitchen window, which resembled a painting, perfectly framed the scene.
The glass lamps under the eaves shone with their own light, and a fire was lit in the stove in front of him. The firelight reflected off Wang Sumo's face, giving him an indescribable air of warmth and life.
Bai Cen used to seem to dread the Mid-Autumn Festival the most, but now, he suddenly finds himself looking forward to it...
Even the alcohol is available!
It seems like it couldn't get any better!
After Zhao Tong lit the fire, he climbed the steps to Bazhenlou and went back to the kitchen to start making sugar.
A layer of broth should be poured over the fruitwood-roasted duck, which will give it a better color when it goes into the oven.
Upon entering the kitchen, he saw that in the short time he had been fiddling with the stove and firewood, Wang Sumo had already prepared a huge pile of things.
"Hey~" When she came in, she saw Wang Sumo smiling with surprise at a bottle.
That smile seemed even brighter than if he had found gold.
However, the owner of Bazhenlou never liked gold; he only liked seasonings and ingredients!
Zhao Tong smiled and shook his head, not wanting to disturb her as she was immersed in her own world.
Wang Sumo was really immersed in her own world. Good heavens, last time at Qingyun Manor, Lu Wenqu had subtly asked her to get that bottle of seasoning—no, it should be a kind of medicinal herb.
However, both she and Lu Wenqu felt that the aroma was acceptable.
She had thought about it for a long time, but couldn't figure out what it could be combined with, and even consulted "The Tale of Delicacies".
But sometimes, things that technology can't explain no matter how hard you try, suddenly reappear in your field of vision when you're doing something else and temporarily put it down.
The recipe I learned in Dongshu was good, but it always lacked a lingering sweetness.
She also lost a lot of spices and always felt that something was missing.
While I was preparing the braising liquid ingredients, a sudden thought flashed through my mind: the aftertaste?
Open the treasure chest and find that herb that, when smelled alone, will suddenly make you cough, but then leaves a woody aroma and a sweet aftertaste—that's it!
It's special!
Because it is so special, it needs to be paired with special spices!
When combined with the Dongshu braised food recipe, even a tiny bit of it suddenly elevated the previous recipe!
This is just the smell; after adding water, meat, and simmering, Wang Sumo dares not imagine how perfect it will be!
Suddenly, even fruitwood-roasted duck didn't seem appetizing to Wang Sumo!
She wants braised duck wings, duck necks, and duck feet!
I can't wait!!
[Author's Note]
There will be another update tonight!
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