Chapter 509
Two days later, the pickled vegetables from Yongcheng finally arrived after a long journey.
This time, the cargo was in bulk, and the jars and pickles were shipped together.
Considering the convenience of transportation, a medium-sized pickling jar is selected, which is of moderate size.
This time, the Su family father and daughter did not go and pull it alone like they did before, but decided to find help.
They arrived at the train station, where many workers had already gathered waiting for work.
Some workers specialize in providing moving services, while others are equipped with transport vehicles.
Vehicle types include cars and rickshaws, and the charging standards vary depending on the service content and vehicle type.
The father and daughter hired two strong-looking workers. They were a long-term team and had a tricycle.
Together with Su Yuanzheng, the three of them worked together and brought all the pickled vegetables back home in one trip.
After returning home, Su Yuanzheng carefully checked the jars and found that they were all sealed well and there was no breakage. Only then did he feel relieved.
"Oh, luckily the house Jiayin helped us rent is not far from the train station, which is much more convenient."
"Dad, the new jars we bought have just been dried. Can we make new pickles now?" Su Miao asked impatiently.
"Well! Let's buy the ingredients today, clean them and dry them, and then pickle them tomorrow. Use the old pickling water and wait for it to ferment slowly."
So the father and daughter worked hard for the afternoon and prepared a yard full of vegetables.
Now that the ingredients for lemon duck have arrived, we can start making the new dish.
Since there were only a father and daughter at home, they only bought one duck.
Planning to split it in half, use one half to make white-cut lemon duck and the other half to try stir-fried lemon duck.
They had often made boiled lemon duck before, and were already familiar with the method, so there would be no major problems. The focus this time was on trying a new stir-fry method.
After tasting it at a restaurant, Su Yuanzheng tried to make it at home, but the taste seemed a little worse than that in the restaurant.
In order to make authentic stir-fried lemon duck, when he went to the restaurant for the second time, he carefully observed and recorded the side dishes used in the dish.
This time, I took my daughter to that restaurant to eat lemon duck many times. After repeated attempts and adjustments, the taste is now very close to that in the restaurant.
They start with boiled lemon duck. The focus is not on the cooking process of the duck, but on preparing the sauce. The duck is cooked according to the usual method.
Bring the water in the pot to a boil over high heat, add half a duck, a little cooking wine and ginger slices.
Cook the duck slowly over low heat. In the words of Yongcheng, "the chicken is raw and the duck is cooked." Generally, the boiled chicken tastes best when the bones are slightly red, but the boiled duck must be fully cooked.
While the duck is cooking, prepare the other ingredients and make the sauce.
To make the lemon duck sauce, you need perilla, coriander, shallots, pickled ginger, minced garlic, pickled lemon and pickled scallions.
Sour radish and pickled lemon are great tools for bringing out the flavor, and are also the specialty seasonings of Nanning.
Especially this pickled lemon is really Su Miao's favorite. The salty and sour taste has the unique freshness of lemon. In summer, a small piece can be paired with a bowl of porridge, which is extremely refreshing.
Wash and cut the side dishes as needed. Wash the pickled lemons first, remove the bitter lemon seeds, and chop them for later use.
Put the chopped ingredients in a large bowl, add a spoonful of salt, a little rice wine, two spoonfuls of rice vinegar, appropriate amount of soy sauce, a spoonful of sugar, and then use appropriate amount of boiled water to make a sauce.
This bowl of sauce is so delicious that even if you dip your shoe soles into it, it will smell delicious!
The sauce is ready and the duck should be almost done.
Su Yuanzheng used the "chopstick method" to test whether the duck was cooked. He poked a chopstick into the thick part of the duck leg. The chopstick went in easily without any blood oozing out. The feel was just right.
He nodded with satisfaction and said, "Yes! It's cooked!"
"Dad, are we going to chop it off?" Su Miao asked eagerly.
"Not yet. The duck needs to be cooled before it can be cut up, otherwise it will fall apart and lose its shape. And it tastes better when it's cooled before you add the seasoning."
"Oh, but it's so hot right now. How long will it take for it to cool down? Or maybe put it in the refrigerator."
"You little greedy cat! Don't be anxious, let's make another dish first. The duck will get cold if we leave it out for a while.
You can’t put it in the refrigerator. I heard that putting hot food in the refrigerator will easily spoil it, and we just bought a new refrigerator.”
After saying that, Su Yuanzheng turned around and prepared to make fried lemon duck.
It is more convenient to stir-fry lemon duck using a gas stove than an earthen stove because you need to flip the wok.
At this time, the gas stove they had just bought a few days ago came in handy.
Although gas stoves are very convenient to use, the relevant procedures and the process of changing the gas are somewhat cumbersome.
You need to register first, and after registration you will get a small booklet. In addition to paying the gas fee, you will also need to pay a deposit when you receive the gas tank for the first time.
If you need to change the air in the future, you have to take the old can away and get a new one back.
Half a duck has been chopped into small pieces, rinsed repeatedly with running water, and then set aside to drain.
The reason for rinsing is because Su Yuanzheng is going to stir-fry it raw without blanching it in advance, so he wants to wash away as many impurities as possible.
When trying it at home before, Su Yuanzheng used two methods: stir-frying and blanching. After tasting and comparing with his family, they all agreed that stir-frying tasted better.
Everything was ready. Su Yuanzheng lit the fire and poured a small amount of oil into the pot.
When the oil is hot, add ginger, garlic and duck meat and start stir-frying.
While stir-frying, he did not forget to instruct his daughter beside him, as if he wanted to pass on his lifelong cooking skills to her without reservation.
"Miao Miao, don't put too much oil in this dish. Just a little bit will do. Don't use a big fire. Use medium heat to slowly force out the fat from the duck skin.
The duck meat fried this way will be especially fragrant, and the duck skin will have much less fat, but you need to stir the duck frequently during the process, otherwise it will become too thick in the pan." Su Yuanzheng explained seriously.
The remaining moisture from washing the duck meat is slowly dried up under the heat, and the duck fat also slowly seeps out.
At this time, you can put ingredients such as sour ginger, pickled lemon, and sour radish into the pot and continue to stir-fry.
After the ingredients are put into the pot, the aroma becomes stronger and fills the entire kitchen.
After frying the ingredients, add an appropriate amount of water, just enough to cover half of the duck meat, cover and simmer.
Su Miao saw the pickled lemons left in the bowl and reminded him, "Dad, did you forget to put the pickled lemons in?"
"Oh! You can't add the pickled lemons yet. Lemon peels are bitter, right? If you add it too early, the bitterness will be cooked out and affect the taste."
"I see. I thought we could just put them in at the same time."
Just as the father and daughter were waiting for the duck to be cooked, the yard door suddenly rang.
"Dad, it seems like there's a visitor. I'll go open the door." Su Miao said as he walked quickly towards the gate of the yard.
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