In addition, there seem to be many types of tea oil duck in front of you, but the taste and texture of each duck are different. It does not give people a repetitive feeling. Instead, it feels that each has its own merits, which makes people unable to eat enough.

Shi Wenshan ate with big mouthfuls, which made Shen Jiayue, who had just eaten enough, feel greedy.

Unfortunately, she was too full to eat at the moment, so she could only look at her cousin with envy as he feasted in front of the camera.

"This duck meat is really amazing. Even though I'm a dentist, I have a very stupid mouth and I can't use those colorful words to describe it. Please forgive me."

Cousin Wenshan ate several pieces of meat in a row, and then he remembered to interact with netizens.

As he spoke, he gnawed on the steamed duck meat:

"The meat is very strong and chewy, and the more you chew it, the more delicious it becomes. This reflects the importance of having good teeth. If your teeth are not good, let alone chewing, you will not be able to even chew these bones. You will definitely miss it.

Delicious...Hey, why did I start teaching again?"

The video shooting officially ended here. Shen Jiayue put away the equipment and started copying the materials for editing.

Shi Wenshan came outside with a plate. First, he filled a large bowl of rice with hand-rolled noodles, then he filled it with crystal vermicelli with crab roe, braised bean curd duck, and soup with meatballs.

A large bowl of raw meatball soup.

Bring all the food and drink to the booth, then sit down and start cooking.

Lin Xu took out all the dried ingredients such as abalone and sea cucumber that had been simmered in the small kitchen. These ingredients themselves have no taste. In Chinese cooking, they belong to the "tasteless" type.

In order to give these ingredients the perfect taste and texture, during the steaming and simmering process, Lin Xu also added chicken legs, ham, pork belly, ribs and other ingredients according to the characteristics of different ingredients and processed them together to increase the aroma and flavor of the dry dishes.

Taste.

Not long after, Shen Jiayue edited the video, watched it carefully, and after confirming that there were no problems, generated the video and uploaded it to Lin Xu's personal account.

"The duck that took 120 days to make is the peak of duck life!"

The title is still quite attractive, and there are more ducks than in yesterday's trailer, so fans will know it is a duck dish when they see the title.

"Damn it, I thought Boss Lin made pickles like Babao pickles."

"I guessed it was fermented bean curd, but I didn't expect it to be so wrong."

"What kind of duck can be marinated for 120 days? It wouldn't be salted duck, right?"

"The store has just served roast duck, and now they have made duck meat dishes. Boss Lin is really competing with ducks."

"It took me a long time to realize that it was tea oil duck. We have it in my hometown, but it is stewed with tea oil, not the way they do by marinating and then steaming."

This chapter is not over yet, please click on the next page to continue reading!

"Boss Lin uses a lost method. He seems to have copied many lost dishes. If it weren't for his love, he would never be so careful."

"Boss Lin loves cooking, so he has superb cooking skills, but I love money so much, but my monthly salary is still only 3,000...God is really unfair."

"Is there a possibility that God gave you wealth based on your appearance?"

"The people upstairs are good or bad, and they talk round and round about how ugly they are."

"..."

Netizens laughed and joked, and soon discussed this method of marinating meat based on Lin Xu's method, and even discussed whether the same effect could be achieved when using chicken, pork and other ingredients.

Lin Xu just happened to finish the work at hand, and he replied:

"Chicken and pork belly are also available, but pork belly needs to be marinated for at least one day, otherwise it will not be marinated thoroughly and the meat will easily spoil."

Marinating is to completely dehydrate the meat and then reabsorb the oil.

In fact, the Hanyuan jar meat that Lin Xu made in his hometown before is very similar to the tea oil duck. They are marinated first and then the meat is sealed in fat.

The difference is that Hanyuan jar meat needs to be fried before being sealed in fat to remove as much water as possible from the meat, so that it can be better preserved by being immersed in lard.

Shi Wenshan had enough to eat and drink, so he packed up a salted duck and a sweet-skinned duck and carried them back.

This is not what he eats, but what Shi Wenqing, the greedy sister, asked for. As an older brother, he naturally has to satisfy his sister's request.

Lin Xu interacted with netizens for a while, looked around, and then got busy in the big kitchen.

After the afternoon rush hour passed, he was just about to take a break while playing on his mobile phone when he saw Ning Xiaoli carrying a few pieces of pork belly towards the roast duck oven.

"Master Ning, what are you doing?"

Lin Xu was a little curious, why did this staunch roast duck fundamentalist suddenly start playing with pork?

"Make some oven-roasted duck. In the past two days, Chef Xie has told me a lot about the principles of roast duck on WeChat. I feel that he understands it more thoroughly than my uncle and others. He also said that oven-roasted duck is a one-stop shop.

The more things you know, the better you can master the purest way of making roast duck."

Roast pork was a famous delicacy in Beijing in the past, and it was regarded as an incidental dish to roast duck.

In the past, not everyone could afford roast duck, and the roast duck oven was not always busy. When not busy, in order to prevent the fruit wood from burning in vain, some pork belly would usually be hung in it.

Once the surface is roasted until it becomes dry and charred, it becomes a roasted meat with many ways to eat it.

The roasted meat can be sliced ​​and eaten directly with salt and pepper, rolled into duck cakes, or made into roasted meat casserole, roasted meat hotpot, roasted meat stew, roasted meat buns and other dishes.

This kind of dish roasted with fruit wood is delicious no matter how you eat it. There is no fixed dish and it is a very common and versatile meat.

But now that roast duck is becoming more and more popular, oven-roasted meat is less common.

Only in some traditional Laolu restaurants can you see roasted meat dishes.

The roasted pork is somewhat similar to the Cantonese style barbecued pork, but the barbecued pork requires honey and sugar. The roasted pork is usually simply marinated, and the process is not that complicated.

After Ning Xiaoli finished speaking, he came to the roast duck stove, hung the meat on the duck hook, and sent it to the furnace to start roasting.

Although he was just making roast meat, he didn't do anything sloppy. He roasted the duck several times to tighten the skin and lock in moisture, then hung it slightly away from the fire and roasted it slowly.

Don't be in a hurry when grilling meat. You need to lock in the moisture and bake out as much fat as possible, so that the meat will taste fragrant but not greasy.

An hour later, Lin Xu sat in front of the booth, and Shen Jiayue selected uncopyrighted BGM from the computer. Ning Xiaoli came over with a plate of newly baked meat:

"Try it, it's freshly baked and very juicy."

Lin Xu took a look and saw that the ruddy roasted meat was cut into thin slices and neatly placed on the plate, exuding a rich fragrance.

Next to the meat are salt and pepper dipping sauce and tomato sauce, which go well with the roasted meat.

"It's beautiful enough."

He was not polite to Ning Xiaoli, picked up a piece of pork with chopsticks, dipped it in salt and pepper, put it into his mouth and took a bite.

The meat is grilled well, the skin is a little crispy, and the meat inside is juicy. It tastes just right when eaten with salt and pepper. The salty and fresh taste is very enjoyable.

"It's delicious. This roasted meat is really good. When the heat of the roast duck goes down, we can try to serve some roasted meat in the store. But there's no rush now. Stork meat is a food eaten in winter... If conditions permit this winter, we can

Serve some oven-roasted pork casserole or something."

Upon hearing this, Ning Xiaoli subconsciously thought of Clay Pot House.

The reputation of this time-honored brand has been declining in recent years, and they really need a peer to let them feel the pressure of competition...

Think about it, less than a year after Linji opened, it has already turned the traditional old restaurants in Beijing into a mess.

If it takes longer, I'm afraid the entire catering industry will be affected... From the perspective of the boss, this is not a good thing, but from the perspective of industry prospects and customers, I really hope there are more people like Lin Xu!<

/p>

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Chapter completed!