Chapter 379: Roast duck in hanging oven, shiny and golden
In the evening, the family went out to eat happily.
After getting off at the destination.
When Jiang Ning looked up, he saw three large golden characters - Quanjude.
As a well-known restaurant in the capital, Situlaya Restaurant has a long history and delicious food.
It is reasonable that Mr. and Mrs. Qin would hold the welcoming dinner for Jiang Ning here.
Moreover, Jiang Ning was just standing outside the store and could already smell a faint fragrance in the air.
The fragrance tempts the tip of the tongue and makes one's internal organs feel hungry.
Such an enticing fragrance was not only smelled by Jiang Ning, but the three little ones also moved their noses and took deep breaths. ＊
"Mom, it smells nice!"
"Mom, eat!"
"It smells delicious, let's eat some meat."
Jiang Ning smiled dotingly, took out a handkerchief and wiped the saliva from the corners of Yaya and Susu's mouths, while Qin Jiulie carried them into the door of Situlanya Restaurant.
The waiter led the Qin family to a separate box.
Hot tea was poured and a menu was brought.
After everyone sat down, Grandpa Qin took charge.
"Give the menu to Ning girl, and let her order whatever she wants to eat tonight. This is her first time at this Xitulanya restaurant, so she can order whatever she wants. You're welcome. My pension is enough, so you can eat as much as you want."
"Grandpa, I won't be polite then."
Jiang Ning accepted the menu with a smile, and gave face to Grandpa Qin, but in fact...
Quanjude hanging oven roast duck!
She wanted to eat it just by hearing the name!
The menus in the 1980s were very simple, just like a blue notepad. The menus also had simple and clear dishes and prices, without any fancy pictures.
The price of a roast duck is about ten yuan.
It sounds not expensive, but based on the monthly salary of an ordinary worker, a roast duck consumes almost one-third of a month's salary.
Still quite luxurious.
Not to mention, how could a meal consist of just roast duck? There would be other expenses as well.
It's definitely high consumption.
Jiang Ning estimated the number of people for dinner and ordered two roast ducks and four or five other dishes.
While waiting for the food to be served, Grandpa Qin, Grandma Qin and Lin Shijiao were playing with the three little ones.
Jiang Ning had some free time and seemed to have nothing to do.
After all, in this era, there are no mobile phones to kill time.
Jiang Ning's thoughts turned and he thought of something.
"Alie, can we go take a look at the kitchen?"
Qin Jiulie's eyes moved slightly, "Do you want to see how they make roast duck?"
"Yeah, I want to see it."
Jiang Ning nodded rapidly, his eyes sparkling, and he couldn't help but get excited.
"I'll go out and ask the manager."
Qin Jiulie got up and went out to make arrangements.
Five minutes later.
Accompanied by Qin Jiulie and introduced by the manager of Situlanya Restaurant, Jiang Ning walked into the kitchen of Situlanya Restaurant.
The key skills in making delicious roast duck lie in the process and the cooking temperature. There are no industry secrets on the steps, so there is nothing you can't watch.
The manager of Xitulanya Restaurant had entertained many dignitaries in the capital, and he knew the guests' identities and backgrounds from the moment the Qin family booked the private room.
Not only did they provide warm hospitality along the way, they also took the initiative to explain the way.
"The basic ingredient of roast duck is actually duck. Starting from the selection of duck, we are different from other Xitulanya restaurants. We use Beijing white stuffed duck. This kind of duck is more suitable for making hanging oven roast duck in terms of meat quality..."
"The second is the slaughter of the ducks..."
The duck for hanging oven roast duck must be fully formed, and the visible crack is at the duck's butt.
But it is impossible to take out all the duck's internal organs with such a small cut.
So the other opening is under the wings.
When the chef prepares the duck, he will dig a small hole under the wing, take out the internal organs from the hole, wash them with clean water, blow up the duck skin, pour in clean water, and then sew the small hole with silk thread.
The holes created by this operation will be covered by the wings, without any flaws, and the perfect shape will be maintained.
After processing the duck, the next step is to air dry it.
The chef will prop up sorghum stalks inside the ducks, blow them up, and hang them in rows to dry them with hot air.
This air-drying step can tighten the duck skin and shape it, making the duck skin more crispy when baked.
The above are just preliminary processing steps.
These rows of bulging ducks are called duck embryos.
Situlanya Restaurant has also developed humane options.
Guests can choose duck embryos by themselves.
After the order is placed, the customer’s name will be written on the duck embryo before it is sent to the kitchen.
The next step is to pour hot water on it.
The chef plugs the duck's butt with a stopper and pours boiling water into the incision under the duck's wings, which is called "guanshu soup" and tightens the texture of the duck meat.
Then put the duck into the oven.
That is, baking.
The baking process also requires great technique.
One is that jujube wood is the best for roast duck, followed by peach, apricot and pear wood.
These firewoods have a special woody aroma that enhances the flavor of the roast duck.
The second is temperature. Generally, the furnace temperature is controlled between 250-300°C.
The baking time is generally thirty minutes.
During this period, the chef needs to turn the roast duck in the oven and flip it over to ensure that the duck is heated evenly and each piece of duck skin is crispy and delicious.
In the kitchen.
Jiang Ning looked at the row of oven holes and smelled the rich aroma in the air.
I couldn't help swallowing.
After seeing it in person, I wanted to eat it even more and couldn’t wait to taste it.
…
After Jiang Ning and Qin Jiulie came back from a tour of the kitchen, there were a few more people in the box.
It was Qin's father and mother, who arrived a step later, and Qin Jiulie's fourth sister Qin Sizhi.
This was the first time Jiang Ning met Qin's mother.
Just like when he saw Qin's father, he was stunned...
She had once heard Qin Jiulie tell the story of "The Young Squad Leader and the Novice Military Doctor" and subconsciously brought into the story some of her and Qin Jiulie's characteristics.
So subconsciously, I also thought that Qin's mother was the kind of gentle and lovely woman.
Just like Grandma Qin.
but……
She was obviously wrong.
This kind of mistake should have been noticed the moment I met Qin's father.
Qin's father is different from Qin Jiulie. He is not cold and harsh, but calm and elegant.
Naturally, Qin's mother was not what Jiang Ning imagined. Instead, she was——
Strong woman!
The first time Jiang Ning saw Qin's mother, the words "strong woman" flashed through his mind.
Qin's mother is very tall, nearly 1.7 meters tall.
She was wearing a white shirt, black suit pants and a black windbreaker, exuding a neat style.
He is also the director of a hospital and a skilled surgeon.
So the first person's feeling is quite professional and strict.
Especially the look in her eyes through her gold-rimmed glasses could freeze people in place.
When Qin's mother and father stood together, they were not at all inferior.
Both of them were so full of vigor and vitality.
…
Jiang Ning’s inner thoughts: What a powerful CP.
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