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Fu Yu took the pot, added rapeseed oil and cooked lard and heated it until it was 80% hot.

The taste of Ruannuo Sauce Duck is slightly spicy, while the classic cooking method combines different flavors from the north and the south, and the various sauces are skillfully blended together very harmoniously.

In the operation of the classic old taste recipe, it is recommended not to use salad oil when stir-frying duck, but to mix rapeseed oil with cooked lard.

Rapeseed oil can highlight the aroma, while cooked lard can highlight the aroma of meat, the combination of the two is perfect.

Xiao Gong, who was standing next to him at a close distance, suddenly showed a look of surprise.

He never thought that rapeseed oil can be mixed with cooked lard for frying.

And this mix of flavors, smells.

Don't say it, it's really fragrant!

I obviously thought that using lard would cover up the aroma of old shelduck, but I didn't expect that after mixing lard with rapeseed oil, it would have such a perfect aroma.

Fu Yu is also very satisfied with the rich flavor of rapeseed oil mixed with lard.

He put the ginger slices into the oil pan and sauté until fragrant, then add the duck meat, and fry slowly over a low heat until it becomes fragrant.

Add pork ribs sauce, spicy sauce, Zhuhou sauce, and dark soy sauce and stir-fry until fragrant.

Then add fragrant leaves, grass fruit, Codonopsis pilosula and dried chili, and continue to stir fry.

After sautéing until fragrant, add broth to cover the duck meat.

Add monosodium glutamate, chicken essence, and sugar, and simmer for 90 minutes on low heat.

In the classic old taste recipe, there is an additional suggestion, if the time is too late, you can use a pressure cooker to press it.

However, while saving time, the meat quality of the old shelduck will definitely be affected.

In terms of taste, it is not comparable to the taste of duck meat that is really slow-cooked.

Fu Yu checked the time and was sure that there was still time, so he decided to cook it step by step.

After all, the duck meat stewed in this way will be soft and tasty.

Moreover, he is still very confident in his fire control skills.

While the duck meat was stewing, Fu Yu took the initiative to help Liu Zhangpeng take the order from the front hall.

With Fu Yu's help, Liu Zhangpeng felt a lot easier.

However, this time was the peak time of dining, and the two of them had no time to talk at all, and they were busy standing in front of the kitchen counter.

Seven forty in the evening.

After finally interspersing the order list at hand with the dishes to ensure that every customer who arrives at the store has a dish on the table, the high-intensity rhythm of the back kitchen's feet hitting the back of the head was finally relieved a little.

Liu Zhangpeng breathed a sigh of relief, and before he could catch his breath, Fu Yu asked, "Chef Liu, it's almost eight o'clock, should you start cooking golden soup green tofu?"

Liu Zhangpeng looked at the time and nodded: "Well, I'll start doing it now."

Fu Yu is very interested in this green tofu in golden soup.

Because there are also cooking tutorials about this dish in the classic old taste cookbook.

He was very curious about what kind of improvements Liu Jiacai would make to this dish.

And this improved method, maybe it will help him improve his culinary skills.

Fu Yu took the initiative to take over the job in hand of Liu Zhangpeng.

Although there is no rush to serve the current order list, the back kitchen still needs to hurry up and finish cooking all the order dishes as soon as possible.

Fu Yu was used to ordering Zhang Jinyu around, so he was completely rude to the helper Liu Yunong assigned him.

He put the semi-finished dishes into the pot for simple stewing. After adjusting the heat, he ordered the assistant chef to be in charge of watching the pot, and he went to Liu Zhangpeng's side to learn the cooking method of golden soup and green tofu.

For Fu Yu's onlookers, Liu Zhangpeng didn't have the slightest pressure to be stolen from his teacher.

And following the teaching method of his boss, Liu Zhangpeng even taught Fu Yu while cooking.

"First, like this, beat the eggs and soy milk and steam them in a pan."

"Cut it into pieces and fry it for later use."

"Steam and smash the pumpkin, add an appropriate amount of water and boil it into a soup."

"At this time, be careful not to add too much water. The pumpkin is not thick enough, which will affect the taste of the finished product and the effect of the presentation."

"Finally, fry the mushrooms, put them on the fried tofu cubes, and pour the pumpkin soup on it."

While watching Liu Zhangpeng's operation, Fu Yu secretly compared the tutorials on the classic old-flavor recipes.

It is found that Liujia cuisine has made very ingenious improvements in cooking methods.

For example, the tofu used is tender tofu made with authentic marinade, and when cooking, soy milk made from pure soybeans is added, which has a very pure taste.

Another example is Yunnan matsutake on top of oiled tofu cubes, which has a strong and special aroma, and it has a very unique taste when paired with the fragrance of tofu.

After watching Liu Zhangpeng's cooking from beginning to end, Fu Yu benefited a lot.

He realized that a cuisine with a deep family history like Liu’s Cuisine, the culinary method that condenses the culinary experience and wisdom of several generations, and finally passed down, is simply out of reach of ordinary people, let alone relying on their own Personal strength can explore the summed up treasures.

Although he has always known that it is very lucky to be able to learn Liu's cooking from Liu Yunong.

But at this moment, he really realized that this was no longer pure luck, it was entirely the good luck that the patriarch gave him food and fed it into his mouth mouthful by mouthful.

After watching Liu Zhangpeng make the final plate arrangement, Fu Yu didn't waste any more time and turned back to his kitchen counter.

He continued to cook the duck with soft glutinous sauce.

At this time, the waiter came to the back kitchen to inform that the customer who made the reservation had arrived.

Shen Laosan was taken to the private room by the waiter, ready to serve food at any time.

After Fu Yu got the news, his movements became more agile.

The old duck in the pot has been stewed.

Fu Yu picked up the pot and put the duck meat in the pot.

Instruct Xiao Gong to start another pot, add red oil and stir fry.

Put the stewed duck meat and soup into the pot together, add 50 grams of broth to collect the juice.

Take out the pot and place on a plate, sprinkle with chopped green onion, coriander, and pepper.

In less than three minutes, the duck with soft glutinous sauce can be served on the plate.

Liu Zhangpeng deliberately came over to take a look at Fu Yu's soft and glutinous sauced duck.

There is no choice in the presentation, the duck meat is cut to a suitable size, the color is bright red, and the color of the soup is perfectly matched.

And you don't need to taste it, just by smelling the tangy aroma, you will know that this dish is very authentic.

Liu Zhangpeng didn't touch the dishes on the plate, but took a spoon to directly scrape some soup from the bottom of the pot to taste.

The taste is mellow at the entrance, the soup is full-bodied, and the deep taste has endless aftertaste in the mouth, which is very appetizing.

Although the taste is indeed a little different from the taste of Liu's cooking method, it cannot be denied that this dish is very delicious.

And whether it's color, fragrance, or processing, it's perfect.

I don't know how other people will feel after tasting it, and he has not tasted the taste of duck meat, but only with this fragrant soup, Liu Zhangpeng feels that the taste of this dish is no better than that of Liu's cooking method. Difference.

There is even a feeling of each having its own merits.