Douluo Continent on the tip of the tongue

Mingzhu secretly invests in this dish, which is inspired by a famous Huaiyang dish: Babao gourd duck.

The method of making Babao Gourd Duck is not simple. It requires removing the neck bone, sternum, leg bones and internal organs from the whole duck without cutting open the abdomen, and then remove the whole duck including grains and ham bacon from the breach in the neck.

Eight kinds of ingredients are poured into the duck, and finally tied into the shape of a eight-treasure gourd. They are first shaped and steamed, then deep-fried until they turn brown and red.

The cooking difficulty of Mingzhu Antou, which is based on it, is even higher.

The idiom "Pearl in the Dark" originally means that a precious treasure falls into dust in the hands of people who don't know its value. In this dish, it means hiding eight-treasure meatballs among various ingredients.

The final product has the same appearance as the eight-treasure gourd duck, but there is a whole boneless chicken hidden inside the gourd duck. There is a pigeon hidden in the boneless chicken, and there is a pigeon in the belly of the pigeon.

Quail, and finally, hidden in the belly of the quail are eight-treasure meatballs made from goose breast that has been whipped thousands of times and stuffed with eight precious ingredients.

Do you think this is the whole difficulty of this dish?

Not so.

Not only the process of making such a dish is complicated, but the cooking methods are equally diverse.

After the goose meatballs are boiled in water, they are initially shaped, stuffed into the belly of the quail and sealed with stitching. The quail is steamed in a steamer, stuffed into the belly of the pigeon and sewn with the same stitching. The pigeon is stewed in the pot and then added to the chicken.

On the belly, roast the chicken until it is cooked and finally put it into the duck. Pour hot oil on it to make the duck look like a reddish-brown gourd duck.

During the entire process, each ingredient needs to be processed separately, and the processing methods are not repeated. The flavors of different poultry ingredients are combined with a variety of different cooking methods to create a unique and rich flavor layer in this dish.

The method is complicated and looks like a matryoshka doll.

This way of cooking dishes is not something Cai Mao came up with out of thin air.

Among Kaifeng dishes, there is a traditional dish called Tao Si Bao, which uses four ingredients: duck, chicken, pigeon, and quail. The roasted camel, a special dish in Arabia, also uses various ingredients.

A method of nesting ingredients into each other, roasted camel is also known as the "calorie bomb". It once appeared in "The Little Chef of the Northern Song Dynasty".

At this moment, he turned his gaze to Long Hanyun, who was casting a secret glance at Mingzhu, and his face soon became a little surprised.

The duck on the dinner plate has a uniform and beautiful gourd shape with the duck head as the handle. The whole body has a reddish-brown luster, and an alluring fragrance floats from the duck skin like Long Hanyun's nose.

, the wonderful taste made him take a deep breath.

It smells so good...but what about the other ingredients?

He had taken a cursory glance at the description of the dishes on the menu before, so he knew very well that this dish was not only made of duck, but made with duck, chicken, pigeon, quail and goose, as well as several other precious ingredients.

Made.

But at this moment, apart from the duck, there was only a delicate table knife left on the dinner plate, and nothing else.

His eyes slowly froze on the gourd-like body of Gourd Duck, and a somewhat unbelievable idea appeared in Long Hanyun's mind.

Could it be that...the other ingredients are all in the duck's belly?

hiss!

He took a breath of cold air and couldn't help but pick up the table knife on the side and cut open the gourd duck's abdomen.

As the knife cuts into the belly of the gourd duck, various other poultry hidden in the gourd duck are exposed to the air at this moment, and a strong fragrance that is far richer than the previous gourd duck instantly spurts out from the breach.

It came out, and the next moment it penetrated into Long Hanyun's nose.

Without enough time to observe what was going on inside the gourd duck, Long Hanyun's mind was instantly filled with the rich and layered fragrance.

The first thing that is felt is the rich aroma from the roasted chicken, the strong and rich flavor of the roasted dishes itself, coupled with the unique flavor created by the fat in the chicken skin that slowly melts away during the roasting process and blends into the meat.

Hitting Long Hanyun's nose together, the familiar yet unfamiliar smell made him obsessed for a moment.

Roasting is a cooking method that is also available in Douluo Continent, and roasted chicken is also available.

But Long Hanyun had never smelled such a strong and tempting smell in any roast chicken he had eaten before.

In a daze, he seemed to see a chicken that had all its feathers stripped off, roasted to a yellow-brown color and still sizzling with oil, waving its wings and swooping towards him, pinching his nose viciously and roaring.

Saying: "Let me smell it!"

This made him instantly have the urge to grab the whole gourd duck in front of him and take a bite.

But he quickly suppressed this impulse, because the fragrance was far from over yet.

After the aroma of roast chicken that was so strong that it made people tremble in their souls, Long Hanyun smelled a new smell again. The smell was not as rich as roast chicken, but it was somewhat mellow.

That's the smell of stewed pigeon.

In Douluo Continent, compared to chickens, it is relatively rare to use pigeons as food.

Because this kind of poultry with a small body and various bones does not conform to the local food aesthetics of Douluo Continent, and because the meat tastes more jerky than chicken, pigeon meat is rarely eaten here.

Even Long Hanyun took a while to recognize the familiar smell of pigeons from this mellow fragrance.

During the process of stewing pigeon, various auxiliary spices and seasonings slowly penetrate into the pigeon meat after a long period of stewing, and the hidden flavor inside the pigeon meat is also completely revealed after a long period of stewing, and it is in harmony with the pigeon meat.

The aroma of the spices was completely activated when combined together. The slightly mellow flavor was one step behind the roasted chicken, but it unswervingly invaded Long Hanyun's nose.

Long Hanyun was in a trance again. He vaguely seemed to see a pigeon that had been stripped, deboned and stewed, with a light yellowish brown color on its surface. It waved its weak wings and flew towards him, making a "coo" as it flew.

"Goo, I'm hungry" sound.

After stewed pigeon, the aroma of quail comes immediately.

If pigeons are not eaten by many people in Douluo Continent because they are too small and don’t have much meat, then quails are really a bird that no one cares about.

There are some people who eat quail eggs, but the little meat of quail is too troublesome to cook.

For Long Hanyun, this was also the first time he had eaten dishes cooked with quail, but when the delicate fragrance of steamed quail slowly appeared in his nose, a look on Long Hanyun's face

A bit of surprise appeared uncontrollably.

What a delicious flavor.

The steaming process retains the original flavor of the quail to the greatest extent. In addition to the almost identical delicious taste of the meat itself, the quail itself also has a unique and rich special flavor. This flavor can distinguish it from the previous chicken and pigeon.

Easily distinguished by the fresh flavor that Long Hanyun has never smelled before.

He fell into a trance again, as if a quail with all its feathers white and tender was jumping towards him, saying as he walked: "Eat me, eat me!"

Long Hanyun shook his head violently.

Now and immediately, he will have a taste of the secret love of this pearl!