Chapter 740 The duck heart that is really cooked with fire is delicious! How to make roast duck sauce! [Please subscribe]

"Is it difficult for a duck's heart to be set on fire, Xu Bao?"

Seeing Lin Xu start to attack, Shen Jiayue asked curiously.

"It's not difficult. It's very simple. It's a side dish that's more suitable for drinking in summer. It's a pity that current cooking technology has made this dish regress."

Regress?

Shen Jiayue looked surprised. As a child who grew up in the capital, she was no stranger to the burning heart of a duck.

No matter which roast duck restaurant you have, this dish is available. When you eat it, the outside is a little burnt, but the inside is the unique crispiness of the duck heart, with a hint of wine.

Isn’t this the most delicious way to do it?

Lin Xu smiled and said:

"Any duck heart that has not gone through the fire-burning step should not be called fire-burning duck heart. This dish is made by a master chef who accidentally dropped the duck heart into the charcoal fire and found that the duck heart that has been burned by the fire has a crispy and tender texture, which is very delicious.

It is suitable for drinking, but as the technology improves, chefs have changed the cooking step to frying... This approach is wrong."

Only then did Shen Jiayue react:

"You mean, those flaming duck hearts we have eaten are not flaming?"

"Yes, they are all blown up. This is easier and safer, and technically speaking, it is easier to master."

"No wonder sometimes I feel greasy when eating Huo Liao duck heart. It turns out that the way I make it is wrong...Xubao, are you going to make the Huo Liao dish today?"

Lin Xu nodded:

"Yes, today I'm going to let you see it. It's authentic. It doesn't need to be fried. It really uses the flames to burn the duck's heart."

After speaking, he picked out the duck heart from the internal organs and prepared to change the knife.

Shen Jiayue took her mobile phone and sent a message to Chen Yan:

"Sweet potatoes, sweet potatoes, I am a potato, and my Xubao is going to make fire-burnt duck hearts that are really cooked with fire. If you want to eat, come over here. There are ten duck hearts in total, no waiting after the expiration date!"

In the room of the Cliff Hotel, Chen Yan, who originally planned to have a video call with Ren Jie, was currently wearing yoga pants, sitting cross-legged on the sofa and watching "Dark Glory" projected on the TV.

Officer Ren worked overtime at night and had no time for video calls, so Yan Baobao had no choice but to watch TV.

Just when she saw the wonderful point, a message from Shen Jiayue suddenly popped up on the big screen, which shocked her.

Fire burns duck's heart?

When Chen Yan saw this dish, she immediately snorted. If they were making roast duck at this moment, it would be fine to try it, but if it burns the heart of a duck, this is just a side dish in the capital, okay?

Isn’t that what people really do when they use fire to make a fire... Hey, wait a minute!

Speaking of this, Chen Yan suddenly remembered that when filming a duck heart dish some time ago, Geng Lishan muttered that the current Huo Liao duck hearts are fried, which is far from the real ones.

Isn’t your brother-in-law going to make this kind of real duck heart?

If this is the case, then our 358th Regiment will do whatever it takes to help!

Thinking of this, Chen Yan immediately stood up, turned off the projected video, put on pants, a beige windbreaker, Martin boots, a basin hat, and strode outside.

When I arrived at the door, I happened to meet the security guy who was going down for inspection, so he got on the internal commuter bus and went straight to the farm food restaurant.

In the kitchen of the restaurant, Lin Xu removed all ten duck hearts from the blood vessels and the oily film covering the heart, and washed them with clean water. While washing, he also gently pinched the heart a few times to wash out the congestion inside.

After cleaning, it’s time to modify the knife.

He used a kitchen knife to cut open the duck's heart vertically, exposing the ventricles and atria inside. He then removed the piece of meat with fascia on the top, and then evenly marked the inside of the duck's heart with a knife.

After it's done, pull it gently and the three-dimensional heart turns into the shape of a fan.

The dish of roasted duck heart is not only the crispiness of the duck heart, but also its shape. The duck heart must become a fan to be considered qualified, and the texture and taste of the roasted duck heart will be more outstanding.
p>

When Shen Jiayue saw this scene, she couldn't help but said:

"Wow, this knife work is really like making a dojo inside a snail shell. It feels more exquisite than the modified knife on a duck's gizzard."

Duck gizzard dishes are almost all made with modified knives, but when it comes to finesse, the duck heart cut into a fan shape with a flower knife is even more outstanding.

After all, the duck heart is relatively small, and the inside of the duck heart is curled when it is cut. It is really difficult not only to cut it evenly, but also to determine how the duck heart will look after unfolding.

But the more difficult it is, the better it illustrates the skill. Therefore, if the general master chef wants to shock the chef, a simple roasted duck heart can convince everyone.

After all ten duck hearts were cut, Lin Xu put them into a bowl, put salt, sugar, light soy sauce, pepper and other seasonings into it, stirred it, and then added scallions and ginger slices to remove the fishy smell of the duck hearts.

After finishing all this, Lin Xuchong said to Shen Jiayue:

"Go to the restaurant and get a bottle of Moutai."

"Oh... hmm? Maotai? Do you still need to use Maotai to make duck heart?"

Now the price of Moutai is much more expensive than that of duck heart. Is it too luxurious to use Moutai to make duck heart?

Lin Xu said while choosing coriander:

"For this dish to bring out the aroma of wine, Moutai is essential."

This is not because Jiangxiang technology is far ahead, nor is it magic. The main reason is that the duck heart was part of the water back then, and customers were unwilling to eat it.

In order to increase the appeal of duck heart, the masters in Quanjude at that time chose to use Moutai to increase the identity and status of duck heart.

Thanks to Moutai, Huo Liao Ya Xin has entered the attention of customers.

The sauce-flavored wine flavor has also become the criterion for judging Huoliao Duck Heart.

Today, the delicious taste of duck heart no longer needs Moutai, but in order to pursue the traditional flavor, Lin Xu still chose Moutai.

Anyway, there was more than half a bottle left at noon today. Even if I didn’t use it, my father-in-law was secretly thinking about it.

Shen Jiayue quickly brought a short, fat white porcelain vase. As soon as she arrived in the kitchen, Chen Yan also walked in:

"Tsk, tsk, tsk, what's going on? Are you going to let us take you back?"

She thought her cousin was going to drink.

Shen Jiayue said:

"I won't drink it for making duck hearts. It's spicy and choking. How can it be as comfortable as kvass?"

Chen Yan: "..."

Yes, I am defeated by you.

Lin Xu opened the bottle and poured some Maotai into the duck's heart.

Then it's time to take a plate, place it on the bowl, and start marinating.

Taking advantage of this time, he prepared the coriander stalks, peeled a green onion, removed the green onion leaves and core, and cut only the white part of the green onion into eyebrow-shaped green onions, and put them together with the coriander stalks.

Green onion tastes fresh and sweet, but the fiber inside is easy to eat, so cut it with a diagonal knife to cut off the fiber inside, so that you won't chew the fiber when eating.

The scallions cut with an oblique knife have one end straight and one curved end, which look like eyebrows, so they are also called eyebrow scallions.

After preparing the green onions and coriander, Lin Xu used balsamic vinegar, light soy sauce, sesame oil, salt and a little bit of sugar to make a sauce, then cooled the green onions and coriander stalks, put them on a plate, and spread them out.

The duck heart has been marinated for a few minutes now.

He opened the plate, and the aroma of the wine became stronger and stronger.

Use chopsticks to carefully pick out the duck heart, place it on a plate with the knife edge facing up, and pour the marinade juice over the duck heart.

Put everything away, point a lighter at the plate, and the flame will immediately rise.

"Wow, so beautiful!"

"Just for the appearance, this dish is worth it."

The two sisters thought it was so amazing, they never thought this dish could be cooked like this.

Lin Xu said:

"The highest temperature of oil is only about 200 degrees, while the flame temperature of alcohol can reach 500 to 600 degrees, which is much higher than the temperature of oil, so the duck heart will be more delicious without any greasy feeling."
p>

There wasn't much wine poured over the duck heart, and it was specially marinated for a while before being ignited, so it burned out quickly.

At this time, the duck heart on the plate was already cooked. Lin Xu used chopsticks to pick it up and put it on a plate lined with coriander stems and green onions. The high-temperature cooked dishes were paired with cold ingredients, making this dish taste delicious.

Even more wonderful.

Come here on a hot summer day to definitely relieve the heat and fatigue.

If you don’t like coriander stalks and green onions, you don’t have to put them in, but you still need to change the plate that has been burned by the flame, otherwise the temperature will be too high and the taste of the duck heart will soon become stale.

"Can you taste it?"

Shen Jiayue no longer dislikes the smell of wine and is eager to try it with her chopsticks.

"Okay, just be careful not to get burned."

After Lin Xu finished speaking, he began to pack up the remaining duck gizzards, duck tongue, duck intestines, duck liver and other ingredients.

It's too late today. Let's clean it and put it in the refrigerator before cooking it tomorrow.
To be continued...