A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot

After stuffing the duck's head, Li Yi took out two straws.

One tied up the duck skin covering the duck's head, and the other passed through the armpit and wrapped around it tightly.

Seeing the shape presented, Jiang Xin couldn't help but clapped her hands, laughed and said, "Haha! Stuffing the duck's head is a great trick! It really looks like a gourd!"

The ducks on the plate have been bundled into a gourd-like shape by the cattail grass surrounding the underarms.

And the duck head stuffed in the chest, like the stopper of the gourd, is stuffed in the mouth of the gourd.

After being arranged by Li Yi, the whole duck is like a gourd made of ducks, lifelike.

Seeing Jiang Xin's amazement, Li Yi smiled and said, "It's not really resemblance, it will be more resemblance after it is finalized."

With that said, Li Yi asked Wu Lei to set up two pots on the stove.

Hot water was burning in one pot, and a pot of oil was burning in the other.

“[Eight Treasure Gourd Duck] has two methods, one is braised in red, and the other is steamed.”

While waiting for the water to boil, Li Yi continued: "Braising in red is the most traditional way, and it's also a Su-style way, and the other three ways are steamed over water.

The palace version of [Eight Treasure Gourd Duck] is also made with red stew, because this dish itself is the 30th year of Qianlong. During Qianlong's southern tour, the dish eaten at Jiangning Weaving Mansion is naturally the Soviet style. practice.

Today, for these two ducks, we will braise one in red and steam the other in water. "

With that said, Li Yi picked up the whole duck filled with stuffing, and came to the boiling water pot.

Use a strainer to hold the whole duck and put it into the boiling water pot.

Under the scalding of boiling water, the skin of the duck's whole body began to shrink soon.

The duck body, which was originally limp because it was not filled with stuffing, gradually became fuller, rounder, and more like a gourd.

Seeing the bulging duck in the pot, Jiang Xin pointed at it and smiled, "This one looks like this! Haha! The shape is exactly the same! Absolutely!"

Li Yi smiled, and then explained: "[Eight Treasure Gourd Duck] is shaped by blanching, but in addition to setting the shape, blanching can also remove the fat on the skin and make it look better."

While talking, he took a toothpick and poked a few eyes on the duck.

"When blanching, you have to poke a few holes on the duck like me, so that the air can escape and the duck will not be broken."

Li Yi explained while blanching.

"I know!"

Zhao Jinmai on the side smiled and said, "That's how my mother cooked blood sausage."

"You have to cook any sausage like this."

Li Yi smiled, took another strainer, and let the other duck get into the pot too.

Soon, the two ducks were blanched and he fished them out.

After blanching, the two ducks have become round.

The oil pan beside it was already heating up.

"Whether it's braised in red or steamed in water, [Eight Treasure Gourd Duck] must be deep-fried first."

Li Yi wiped the water stains on the duck with kitchen paper, while explaining: "However, the Sichuan style is an exception, the Sichuan style is steamed first and then fried, so the skin is crispy.

The traditional way is to fry first and then steam, the skin is waxy. "

On the barrage display in front, the audience was filled with emotion.

"I'm confused, how come there are so many different ways?"

"I don't care, I just focus on the most traditional method and learn it. Anyway, my family is in Jinling, so if I want to learn, I will learn the most authentic way."

"It's nothing more than frying first and then steaming and steaming first and then frying. Brother Yi made it very clear? Is there anything you don't understand?"

"I learn the Sichuan style! The brothers upstairs have learned the traditional way, let's share our experience!"

Looking at the audience's barrage, Li Yi joked with a smile: "Good guy, have you all researched the study group?"

As a joke, Li Yi put the dried duck on the chopping board, and continued to explain: "Next, we need to deep-fry the duck.

In the traditional method, honey water or soy sauce is usually used for coloring.

There is nothing to say about soy sauce, the ratio of honey to water is 1:12, just remember this ratio. "

As he said that, he mixed a bowl of honey water according to the proportion, and wiped it all over the whole duck.

As for the other duck, he put a scallion on it and sent it directly into the steamer.

After smearing the duck with honey water twice, Li Yi used a strainer to support the duck, put it into the oil pan beside it, and started frying it.

While frying, Li Yi scooped up the oil with a frying spoon and poured it on the duck.

Soon, the whole duck was fried until the whole body was maroon.

Take the duck out and put it aside, start the pot again and heat up the oil: "The next step is to braise."

Sun Li heard what he said, and asked curiously: "Is braised in red and braised in soy sauce the same thing?"

"No, it's different."

Li Yi explained: "Braising is evolved from burning. The two techniques are similar. The ingredients must be pre-treated. They are both boiled with strong fire and stewed with slow fire.

However, the ingredients used in the stewing method are generally only fried, and at most they are splashed in water.

The ingredients used in the cooking method can be fried, fried, stir-fried, steamed, or boiled.

Moreover, the cooking method generally needs to thicken the soup, or dry cooking, until the oil is seen but no juice is seen, but the stewing method generally leaves a lot of soup.

However, the main difference lies in the lid. The stewing method must be covered, and it is called stewing with a lid.

The method of burning is not certain, it can be covered or not. "

After a little thought, Sun Li found the key point: "That is to say, the stewing method is the method of stewing with more soup and covering the lid, right?"

"It can be understood in this way."

As Li Yi said, he fried some sugar in a frying pan.

Add water and soup, put the scallions and ginger left over from the duck marinating just now into the pot, adjust the salt and feed sugar, and throw in two slices of Angelica dahurica and tangerine peel, Li Yi put the duck into the pot.

"Okay."

Covering the pot, Li Yi clapped his hands: "Just like cooking, first bring to a boil with strong fire, and then simmer with the lowest fire. After simmering for an hour and a half to two hours, the duck will be completely crispy. It's ready to cook."

Looking at the gourd duck floating in the pot, Jiang Xin couldn't help swallowing, and complained: "It will take more than an hour?"

"Just over an hour, it will be fine soon."

Li Yi smiled: "I won't notice the time when I'm busy. There are still two pots of ducks there. When we get rid of them, the one in this pot should be ready."

"Ah? How to deal with it?"

Jiang Xin froze for a moment: "Eviscerate like you?"

"Otherwise? Let me pick it alone?"

Li Yi looked at the others with a smile, and said, "You too, after watching for a long time, you have already learned it? It's time to practice, one for each person, it's sloppy!"

One person's energy is limited, so many people help together, even if everyone's speed is three times slower than him, the efficiency can be more than doubled.

After watching for a long time, the few people present were really eager to try.

So, under Li Yi's guidance, they began to try to bone the duck.

It is the first time for them to remove the bones of ducks, which is also a vivid demonstration for the audience in the live broadcast room.

With Li Yi pointing at the side, although the few people present stumbled, they all succeeded in picking off the duck's bones without breaking the skin.

Raw once, cooked twice, when picking the second one, the speed of several people was obviously much faster.

Then came the third one.

After picking the third one, everyone stopped.

It's not that they don't want to pick, but that there aren't that many ducks anymore.

When they put all the bundled ducks into the pot, the two ducks that Li Yi just made were also out of the pot.

Li Yisheng poured out the soup in the stewing pot, thickened it and poured it on the stewed duck.

Afterwards, he put the steamed duck into the oil pan, drizzled the oil over and over again, and fried it until the skin was crispy and turned maroon. Then he took it out of the pan and put it on a plate, and put it together with the braised duck.

"Traditional Su-style [eight-treasure gourd duck], stuffed with Lu-style eight-treasure.

Sichuan-style [crispy eight-treasure gourd duck], stuffed with Cantonese-style eight-treasure. "

Li Yi gave a brief introduction, then smiled and said, "Try it!"

As soon as his words fell, Jiang Xin and Wu Lei, who had already been impatient, rushed up with their chopsticks in hand.

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