Divine Lucky Star

"What is this?" Hearing Mi Xiu's sister's exclamation, Wang Hao said with a smile: "This is just the spread of roast duck. I haven't gotten to the point yet."

This is not the point...

"Brother Hao, hurry up and tell us the real topic!" Sister Mi Xiu secretly glanced at the live broadcast room...

At this sight, she was completely shaken!

In just such a short while, there are already more than 800 people in the Kung Fu live broadcast room, and the barrage is flying!

"66666666666, this little brother is simply a fortress!"

"Let's go, old iron red heart!"

"Talk to us quickly, what I said just now makes me want to fly over to eat roast duck!"

Since it's a gourmet show, there's no need to ask, this Mixiu is naturally a foodie. Don't look at her as lively and cute, in fact, she is definitely a... Well, anyway, there is a saying that is good, if you want to conquer a person, you must first conquer her stomach-knowledge points, comrades!

"After talking about the reason, the next thing is to make the whole set of roast duck." Wang Hao drank his saliva with a smile, and said: "Speaking of roast duck, the really special roast duck has an order, this is not just a random one. It is eaten on a plate. The first dish is called Huo Liao Duck Heart. Cut the duck heart in half and flatten it, and cut patterns on the inside. Put it in a bowl, add Maotai wine, soy sauce, salt, sesame oil, sugar, and pepper Stir evenly. Heat the pan with strong heat, pour in the duck oil, and quickly put the duck heart into the pan after it smokes. At this time, the moisture of the duck heart will sizzle in the pan after contacting the oil. Stir fry quickly for two or three minutes. Three times. Immediately pick it up and place it on a plate, sprinkle with chopped coriander and green onion. This dish relies on the fire, and it takes only 3 seconds before and after being in the pot. When the duck fat in the pot ignites and rises, the landscape It is particularly amazing, so it is called Huoliao. The tenderness of the duck heart, the aroma of Moutai and other seasonings are combined to enhance the flavor. The chef's quick movements and the high temperature of the wok are perfectly matched, and the mouth is full of fragrance and flavor. Special burnt aroma."

"The second dish is called Zhulian Duck Breast. This dish is to put tender and crispy duck breast meat with a little oil on the bowl and plate, and it is served with five kinds of vegetarian dishes. It is as beautiful as pearls and jade. Mouthwatering. Zhulian duck breast is developed from the traditional famous dish-braised duck breast. Its name is taken from the sentence "the sun and the moon are like a jade, and the five stars are like a pearl" in "Han Shu? Lv Li Zhi 1". The meaning of perfect combination. The duck meat is crispy and delicious, and the pearls and jade made of vegetarian dishes are crisp and beautiful. It can be said to be a great delicacy on the whole duck banquet."

"As for the method, first boil the duck breast until it is half-cooked, then take it out and season with wine and salt. Then fry it in a pan until golden. Cut the duck meat into 1.5cm wide and 5cm long pieces and put them side by side. In a bowl. Add scallions, ginger, wine, sugar, salt, and clear soup, and then put them in a steamer to cook thoroughly. Take out the scallions and ginger, and pour the soup in the bowl into another container for later use, and arrange the duck meat neatly Put it on the serving plate. Chop the washed and soaked pearl mushrooms and mix them with minced chicken to make them into pearls. Cook them in soup. Carrots, beetroots, and water chestnuts are also made into pearls. Cooked in the soup, fresh peas are immersed in boiling water. In the steamed duck soup, put wine, salt, boil, then add all the pearl-shaped ingredients, add some thick broth, and finally drop onion and ginger Drizzle the oil together on the steamed duck breast.”

After hearing Wang Hao finished writing, Mi Xiu gulped down her saliva.

As for Hou Pinquan and Sun Jianguo, those halazi are almost on the table!

This is not to say that it is eaten, it just sounds awesome, isn't it? !

Everyone in the live broadcast room was dumbfounded!

This brother Hao is so awesome that he can fly! So many things can be said, most people really don't know!

"Ahhh! I'm so hungry! I want to eat roast duck!"

"No, I'm going to buy a roast duck now!"

"It's a pity, it's a pity that I can't eat the roast duck that brother Hao said!"

"Brother, the big plane is going! Let's see the reward!"

"Brother Hao, is there any more?" Sister Mi Xiu wiped the saliva from the corner of her mouth fiercely, staring at Wang Hao and wishing to eat him in one bite: "Continue to tell me! Don't tell me it's just these two Dish!"

"Yes, there must be," Wang Hao smiled, and continued: "The next dish is called Tianjing Duck Roll. In the past, when making roll dishes, raw duck skin and raw duck skin were usually used. But Tianjing duck rolls use pre-roasted duck skin and raw meat. If the raw skin is fried, it will be hard but not brittle; if you don’t use raw meat, it will lose its freshness. Therefore, if you don’t use the duck skin peeled from the cooked duck breast and the minced raw duck leg meat as ingredients, you can’t make Tianjing duck rolls. It tastes more crisp, and it can be regarded as the best dish of the whole duck feast. First chop the duck leg meat with the back of a knife, add soy sauce, wine, salt, pepper, chopped green onion, ginger, water chestnut, sesame oil, and stir evenly Make the stuffing. Then roll it up with the roasted Tianjing duck skin, coat it with cornmeal, spread the battered egg and steamed bun dregs in sequence, and fry it in hot oil until it is golden brown. The aromatic color on the outside is just right, It's tender and crispy on the inside and has great flavor."

"The fourth dish is called Abalone Box with Minced Duck. In restaurants, abalone has always been loved by diners. It can also best reflect the characteristics of a roast duck restaurant. The focus of this dish is on the harmony of the meat filling, and the consistency of the filling is appropriate, so that the steamed abalone box with duck mince and excellent taste can be steamed. Especially tender duck breast meat is preferred. Daobei is chopped into a puree, add egg white, horseshoe diced, wine, salt, diced green onion, ginger, and sesame oil to make a filling. Trim the abalone into a round shape, cut into two pieces, and fill the middle of the two pieces with the prepared meat and a fresh pea on top of it. Put the duck minced abalone box into the steamer and steam it, and then put it on the plate. Boil the duck fat, salt, wine, and broth together and thicken it, then add duck fat , and steam it in a basket. Pour it over the abalone boxes that have been placed on the plate."

When Wang Hao said this, he heard the stomachs of the people present growling, well, it seems that he was told that he was hungry!