After dinner, Xiaomei wanted to help clean up, but Du Shaojie sent her back to school. She had classes in the afternoon and needed to sleep for a while at noon.
After cleaning up the mess, Du Shaojie studied the oven in the store, closed the store, and returned to the hotel with Liang Meiqin.
The first thing he did when he returned to the room was to take a shower. He was so busy at noon that he was sweating all over.
After taking a shower, he went to see Liang Meiqin. The other party had just come out of the bathroom and was still drying her hair.
"Shaojie, why do I feel like I'm getting fat?"
"Really?"
"Yes! If you don't believe me, try it."
Du Shaojie came forward and hugged Liang Meiqin and turned around. It seemed that she was really a little heavier than before.
"You sleep for a while, and I'll take you to climb the mountain in the afternoon to consume the excess fat."
Such small actions were common to both of them, but that was all.
Du Shaojie then went back to the room and slept for a while. After getting up, the two went to Baiyun Mountain Park. It was already dusk when they came back. The two found a restaurant on the street to have dinner, and then returned to the hotel.
In the evening.
Du Shaojie locked himself in the room and conducted arduous simulation training again.
He can now stay in the simulation scene for 100 hours at a time without feeling particularly tired.
But if you want to make a breakthrough in a certain dish, it is not enough to just work hard, and it often takes an opportunity to come to fruition.
Therefore, Du Shaojie did not stick to any particular dish, but he would try any dish he had an idea for, or suddenly became interested in a certain dish.
Because there is a roasting oven in the store, he also practiced the production of [roast duck].
[Roast duck], [roast goose], etc. are all a kind of roast meat, and are classic dishes of Cantonese cuisine. After repeated practice, he has almost mastered the full set of production techniques.
After exiting the simulation scene, he felt that he had a lot of experience in roast meat.
If you practice slowly, the level of [roast duck] will definitely be improved, but he doesn't have so much time to stick to one dish.
So, he spent 100 exchange points and 5,000 hours to directly improve [roast duck] to the level of "leaving a lingering fragrance in the mouth".
[Exchange points: 6418 points\6866 points]
[Duration: 26580 hours\102996 hours]
The next day.
After Du Shaojie accompanied Liang Meiqin to finish the treatment, he went to the store.
Passing by the market, he asked the stall owner to send 20 white-striped chickens and 20 white-striped ducks, and then bought fuel, some other vegetables and auxiliary materials.
When he arrived at the store, the purchased items were delivered later, and Du Shaojie began to deal with the ingredients.
Liang Meiqin couldn't sit still, so she cleaned up. It doesn't matter if you work slowly, it's better than sitting there.
Making roast duck is more troublesome. After washing the white-striped duck, you must first quickly pass it over the fire to burn the fine hairs on its skin, and then rinse it again.
Chop off the tip of the duck wing and the duck's feet, put the duck support in the opening at the root of the left wing, so that the duck's breast bulges, which is convenient for pouring sauce later.
At the same time, seal the hole in the duck's tail to prevent the loss of sauce.
Next, the duck needs to be inflated, and the duck skin is colored with Zhejiang red vinegar and maltose, and then air-dried or baked.
Another important process is to make the sauce. Based on his own experience, Du Shaojie first stir-fried the black peppercorns and then ground them into fine particles.
Next is to stir-fry the sauce. Put a little oil in the pot, stir-fry the ingredients such as dried shallots and Zhuhou sauce, then add the black peppercorns, and finally add rice wine to dilute.
Pour the prepared sauce into the knife edge of the duck, and then hook the duck neck with an iron hook and put it in the oven to simmer.
Due to time constraints, Du Shaojie used the drying method before, and the whole process took 15 minutes. The next simmering takes about 40 minutes, which is 55 minutes in total.
After baking, open the seal at the tail of the duck and drain the sauce in its stomach.
Then cut the duck in half from the middle, chop it into small pieces and serve it on a plate.
When Du Shaojie finished his work, it was almost noon.
He then washed some rapeseed and simply fried a pot.
"Today's offer: roast duck rice"
He wrote a line of words on the small blackboard, and then went to wash his hands.
He was destined to stay in Guangzhou for this month, and it would be nice to practice cooking some Cantonese dishes.
"Shaojie, the roast duck you made smells so good."
Liang Meiqin smelled the [roast duck] and almost drooled.
She had eaten roast duck and roast goose before, and they gave her a general feeling. But the [roast duck] made by Du Shaojie today was different, and it smelled fragrant right out of the oven.
"It smells good and tastes even better! Just wait,"
Du Shaojie said as he picked up a duck leg, put it in a bowl and handed it to Liang Meiqin.
Liang Meiqin didn't care about the burn in her mouth, and she finished the duck leg in a short while.
At this time, customers came in one after another, and in less than 15 minutes, 20 white-cut chickens were sold out.
Uncle Chai was late again. He and Du Xiaomei entered the store one after the other. After a round, they didn't see any boiled chicken. He looked at Du Shaojie speechlessly and said, "Am I late again?"
"Uncle Chai, don't worry about the boiled chicken first. Look at what that is?"
Du Shaojie couldn't help but smile. He thought Uncle Chai was quite interesting. If he wanted to eat, he should just come earlier. But he was late every day.
The roast duck was still inside and not cut up, so he pointed to the small blackboard and let the other party see for himself.
"Roast duck rice? Then I have to try it. Give me two servings."
Uncle Chai was immediately interested when he heard it.
Du Shaojie went to the back to get a few roast ducks, and then "bang bang bang" chopped them into small pieces.
Liang Meiqin took a convenient lunch box to fill two servings of rice. Du Shaojie put some cut roast duck on the rice, poured a little sauce on it, and put a few small rapeseeds on it, then packed it and handed it to Uncle Chai.
"Thanks, Chef Du."
Uncle Chai saw clearly that Du Shaojie had packed him a lot of roast duck. His roast duck rice was equivalent to one and a half servings of others. As
soon as he left, a group of customers came in from behind.
Du Shaojie opened a shop differently from others. He emphasized freedom of choice. Yesterday it was [Fish-flavored Shredded Pork] rice, and today it became [Roast Duck] rice.
Compared with yesterday, today's [roast duck] rice is more to the diners' appetite.
Although this area is the old city, there are many rich people on the old street. Who doesn't have some overseas connections? Moreover, many houses in the old street are privately owned houses, and they can't starve just by living on the rent.
Du Shaojie's things are more expensive than other shops, but these old diners only pursue deliciousness and are not sensitive to prices.
In less than an hour, the [roast duck] rice was completely sold out.
"It's all sold out today, please come early tomorrow."
Du Shaojie wiped the words on the small blackboard and announced the closing directly.
Customers who didn't get in line were not surprised, and they whispered to each other, guessing what delicious food Chef Du would make tomorrow.
But customers who tasted the [roast duck] would not think so, because the [roast duck] made by Chef Du is simply amazing!
Roast meat is the daily diet of the old Cantonese. [roast duck], [roast goose], etc. are the favorites of many people. Compared with them, white-cut chicken is nothing.
[Roast duck] is delicious, it must be made by our own people.
They began to secretly connect and ask Uncle Chai to come out and talk to Chef Du, at least to make more [roast duck] for a few more days.
At this time.
In the store.
Du Xiaomei asked the same question again: "Brother, there is nothing left, what should we eat?"
"Hehe, can I fall twice in the same place? You wait, I also secretly hid a [roast duck], and we will also have [roast duck rice] for lunch."
So the three of them closed the door and hid in the house to eat [roast duck] rice.
I felt very satisfied.
After eating, Xiaomei wanted to go back to school to rest.
Du Shaojie opened the store and was shocked. There was a large group of people standing outside, and the person leading them was Uncle Chai.
"Chef Du, you can't just make such delicious [roast duck] once. Don't worry, we have you covered. We guarantee that you can sell as much as you make."
"Yes, although we also want to taste more of your dishes, you should not change too frequently. For example, many neighbors didn't get to eat the [roast duck] you made today."
Du Shaojie: "."
He actually doesn't change the recipe every day. Isn't [Boiled Chicken] always made?
The same is true for [roast duck]. He will probably make it for a few days, while he is still hot, to see if he can find an opportunity for a breakthrough.
"How can it be made only once? Tomorrow there will be 20 [roast ducks] and 20 [boiled chickens]. If you want to eat, please hurry up. If you come late, you can't blame me."
Du Shaojie persuaded Uncle Chai and others to leave.
Looking back, Xiaomei had already slipped away.
In the next two days, Du Shaojie did not break his promise and made 20 [boiled chickens] and 20 [roast ducks] every day. Sometimes he would cook a few delicious dishes in the store at night and invite Uncle Chai to come over for a drink.
"Uncle Chai, do you know whose storefront is for sale?"
After a few drinks, Du Shaojie's old habit came back and he asked Uncle Chai about the storefront.
Uncle Chai shook his head and said, "I don't know about other places, but there are few people willing to sell storefronts in the Old Street area. Of course, there are exceptions to everything. I'll keep an eye out for you."
"What about residential houses? It's best to have a small courtyard like yours."
"It's more common to sell residential houses. I'll go to the street to ask around and tell you when I have news. Xiao Du, how did you develop your cooking skills? It's amazing."
"Uncle Chai, don't praise me anymore. I'll be proud if I don't stand being praised."
Xiao Mei and Liang Meiqin had finished their meals a long time ago. They were bored, so they went to the school to wander around.
When Liang Meiqin came back, Uncle Chai had already left, and Du Shaojie had cleaned everything inside and out.
"Let's go back and have some rest."
Du Shaojie took Liang Meiqin back to the hotel. He went back to his room and took a shower. The alcohol had only
just started to take effect. He lay down and fell asleep. He didn't even know Liang Meiqin came in.
Liang Meiqin felt that something was wrong with him when they were walking on the road just now. Although he didn't stagger, his eyes were a little straight, and he answered questions irrelevantly.
She went back to her room and took a shower. After waiting for a while and not seeing Du Shaojie coming, she went to his room.
"This guy must be drunk. He smells so strongly of alcohol."
Liang Meiqin was afraid that he would vomit after getting drunk, so she sat by the bed and watched him. After an unknown amount of time, she also fell asleep on the bed. (End of this chapter)
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