The ingredients in this game are extremely limited, but in the eyes of people with rich cooking experience, these 8 ingredients that seem completely incompatible can have countless creativity and practices.

Xie Qingfeng has been eating Hunan cuisine since he was a child, and his cooking skills were enlightened in areas covered by Sichuan cuisine, which made his cooking skills obviously tend toward these two major cuisines.

Among the two main ingredients, duck and beef, Xie Qingfeng chose duck as the main ingredients. The cooking creativity comes from a dish that is available in Sichuan and Hunan cuisine.

It's just a stew-beer duck!

Beer duck is a unique special dish. It is a dish that is loved by diners for its rich taste and civilian practice.

Its method is very varied and you can make various flexible combinations according to your preferences. As long as you keep the main ingredients as duck and beer.

Stew duck meat with beer into a dish. This method can perfectly remove the earthy flavor of duck meat. Through the unique malt fermentation of beer, the already nourishing duck meat tastes stronger.

A well-made beer duck dish not only has a fresh and fragrant duck meat, but also has a fresh aroma of beer. Whether it is drinking or serving, it is a very Nais dish.

Although there is no beer needed for beer duck this time, there is red wine.

The red wine duck made from cooking is similar to the famous Coke chicken wings, and they are both a special dish with a very "modern atmosphere".

The finished product is rosy and shiny in color, and the red wine is full of unique fragrance. It is not delicious, but it is indeed a very unique dish.

If you make red wine duck directly, it will seem a bit too weak in creativity.

The most important thing is that red wine duck is a dish mainly braised and needs to be cooked for a long time and the juice is stored in the duck meat to enhance the taste of the dish. It will take at least one hour just to serve the pot.

This mysterious box challenge only has 60 minutes, and you still need to change the knife in the early stage, so there will definitely be no time.

Since there is insufficient creativity in making red wine duck and there is no time to go, changing to the beer duck method, which mainly stews, can make up for these two shortcomings.

The cooking techniques and ingredients of beer duck are used to stew duck in red wine. The beer duck is a stew with soup. There is no need to collect all the juices, which can save a lot of time.

Even if the duck meat does not absorb all the soup, it can be fully rich in flavor by clamping the semi-viscous soup wrapped on the outside.

With Xie Qingfeng's special pre-processing, the stewed duck made with red wine will not be tasteless and tasteless, just like chewing hay.

How to make this "creative" dish specifically? Xie Qingfeng already had a very clear production idea when he took the kitchen utensils and seasonings.

The first thing to do is to start red wine and pour it into a wide-mouthed glass to sober up.

Although Xie Qingfeng does not know much about red wine, he has read a large number of cooking and food books. He still knows about red wine by waking up in advance to have a better taste.

As for why the taste of red wine is better if you put it in the air for a while?

Xie Qingfeng is not an encyclopedia and rarely comes into contact with this kind of foreign "foreign wine", which means he doesn't understand at all. However, it doesn't matter if he doesn't know it, so he'll finish it as he does.

Next is the first cooking process - changing ingredients!

The duck meat will shrink after being cooked and cut into duck meat strips 1 cm wide and 5 cm long. This shape can not only ensure that the duck meat looks plump and beautiful after it is cooked, but also make the duck meat taste the most.

Cut into square duck meat quickly. Although it is also full and atmospheric in appearance, you can see clearly divided duck meat on the dish.

The disadvantages are obvious, and it will be more difficult to taste.

Many people eat duck meat very hot, and they don’t feel any taste inside. They taste dry and uncomfortable, because the duck meat is cut in the wrong shape.

Knife skills are a great subject!

Being able to ensure that the cut is just the most basic skill. You also need to know which method is used with what shape of ingredients to best reflect the taste of the ingredients.

If the duck meat is cut too small, it can be well guaranteed to taste, but it will give diners a kind of duck. I clearly ordered only two pounds of duck, but why didn’t I see a few pieces of duck meat?

It's okay at home, but if it's a restaurant or a hotel, it will cause customers to feel very dissatisfied.

In this era when ordering a duck or a chicken, diners will also count whether there are two wings, two feet and a complete head. Every chef must pay special attention to this detail.

Only when customers are satisfied and happy can a restaurant become more and more popular.

Xie Qingfeng has his own "big dream" and has always adhered to high standards to demand himself. These small details have become a habit.

After changing the whole duck into strips, Xie Qingfeng did not blanch it in cold water, although this is the most basic pre-heating method for processing meat ingredients.

The earthy smell of duck meat is relatively strong. In the normal beer duck production process, it is necessary to remove the flavor by blanching it.

However, Xie Qingfeng used the farming practice, which was also the practice at home when he was a child.

Although this "cultural method" looks very unstandard and clumsy, it can be better tasteful and greatly shorten the cooking time.

Of course, Xie Qingfeng did not copy it as it was. After all, the homework is not so particular, and it has obvious advantages and obvious disadvantages.

So how can I get rid of the earthy smell of duck meat?

Of course there is a way!

In addition to boiling cold water in the pot and removing the smell of earth through the effect of heat expansion and contraction, among basic cooking techniques, there is also a way to remove the smell.

Although the effect is not that good, this dish that requires a lot of red wine can be used.

This tasting technique is called "removing the taste of fresh water".

The most straightforward and popular understanding is to put the cut duck meat under the faucet, turn on the faucet and rinse it, dilute it through the flowing live water, and the fluid kinetic energy will take away the blood in the duck meat.

This treatment method is a bit water-consuming and can also achieve the effect of removing the smell.

The most important point is that the duck meat does not receive any calories, the properties of the ingredients have not changed, that is, it has not become hard, and there is an additional "utilization" stage.

Put the duck pieces under the faucet and rinse them with it. Xie Qingfeng began to change the auxiliary ingredients needed for the knife.

Needless to say, the matching accessories made with beer duck must be soft and frozen "konjac tofu". Unfortunately, this game was not provided.

So what to replace it?

Among these limited ingredients, onions and white radish are good choices. In the end, Xie Qingfeng chose white radish instead of konjac tofu.

Of course, the onion will not be thrown away, and it also has its magical uses.
Chapter completed!