The next Sunday, Lin Haocang got up very early and got up at around 6 o'clock.

Today is full of energy.

There was no morning jogging for a long time, so I went to Luo Xueqiong's room and pulled her up. Then the two of them ran around the nearby morning jogging together.

An hour later, the two returned home sweating profusely.

I took a shower, changed my clothes, and went to the restaurant for breakfast.

Luo Xueqiong picked up a piece of bread and bit it gently. Looking at Lin Haocang who was cutting ham sausage, he suddenly thought of something, so he asked, "Hey, when will your chef of Kyoto roast duck come?"

Yesterday I remember Lin Haocang said that when he was in Kyoto, he hired a private chef who specialized in making Kyoto roast duck. He had arrived at Ejima. I don’t know if I could eat Kyoto roast duck at noon today!

"He just settled his family and will not be here tomorrow, so today's lunch and dinner are not Kyoto roast duck!" Lin Haocang picked up a cup of Tronsu and drank slowly.

Luo Xueqiong put down his bread and said excitedly: "Hey, tomorrow I will learn from this chef and make Kyoto roast duck!"

"You are the only one?" Lin Haocang shook his head and said disdainfully: "You can't even cook!"

"Hmph" Luo Xueqiong raised his mouth and said, "Let's see!"

``After having breakfast, Lin Haocang and Luo Xueqiong played shooting games at home.

At 10 o'clock in the morning, Luo Xueqiong suddenly asked, "I wanted to eat Kyoto Roast Duck at noon today. Is there a restaurant for Kyoto Roast Duck in Ejima?"

"No," Lin Haocang smiled, pinched her pink face, and said with a smile, "But if you want to eat, I can teach you how to make it!"

During these days in Kyoto, Lin Haocang often ate Kyoto roast duck in Siheyuan. Lin Haocang also learned from the chef who made Kyoto roast duck for this reason.

Luo Xueqiong looked at Lin Haocang in surprise, "Can you make Kyoto roast duck?"

"Let's go, I'll let you know, but you want to listen to me in the kitchen!" Lin Haocang planned to use Luo Xueqiong as his maid.

"Okay, okay!" Luo Xueqiong was extremely excited.

Then the two came to the kitchen in the villa. Lin Haocang immediately ordered the maids to get some ingredients for Kyoto roast duck. At this time, the other chefs in the villa heard that the young master and the lady were going to make Kyoto roast duck today, so they all came to study. An Italian chef and Japanese chef were also specializing in serving as chores.

Soon the maids walked into the kitchen with five live ducks, "Young Master, this is the live duck you want!"

Lin Haocang nodded, then said to Luo Xueqiong, who was stunned, and said, "Let's start now. I will demonstrate to you how to slaughter ducks."

As he said, he gestured with his hands and said, "First of all, we need to slaughter ducks by cutting off the three-tube method, and we must release the blood dry. Let's try it first."

Luo Xueqiong was holding the knife, and his whole body was trembling. The knife almost fell to the ground, and he quickly asked the maid to do such a thing.

"Miss, let's do this!" An Japanese chef and an Italian chef quickly picked up the knife and killed the duck.

Luo Xueqiong was frightened by this scene and held his eyes.

Lin Haocang shook his head and said, "I don't even dare to kill ducks. Why are you learning Kyoto roast duck?"

"I want to kill you," Luo Xueqiong pursed his lips and said, "I can't do it alive."

Then the few people moved to the edge of the basin. Lin Haocang asked the Japanese chef to take out the boiling water that had been boiled long ago and continued, "We use slightly burned boiling water to pour on the duck feathers. You don't need to pluck the hair in advance, just burn it directly. Be careful when plucking the hair after scalding and not hurting the skin."

After saying that, he stood by and watched the two chefs pull out their hair. Lin Haocang continued to instruct and said, "Stand and we can dig a small hole under the duck wings and take out the internal organs and wash them."

After the two chefs finished the work, Lin Haocang took them to the kitchen and continued to explain, "We boil the malt sugar in a ratio of one to six, pour it on the duck body in four times, and then hang it on the hook there, remember to hang it with your neck. Once the two masters are done, let's come out, and we will demonstrate another way."

Time passed slowly, and the remaining two ducks were quickly slaughtered, washed them in the same way, and took out the internal organs. Lin Haocang took out the ingredients prepared in advance and let the two chefs evenly apply them to the inner cavity of the duck. He inserted the wooden pipes prepared before into the duck from the butt of the chicken and blew them hard.

"Masters should remember that after applying the ingredients, they should use boiling water to scald the duck's body and raise the bumps. Then they will hang the same in the kitchen. The difference between the previous statement is that we use sauce to apply on the duck and keep it by the side. When it is dry, apply it four to five times, and then wait for air-drying. It usually takes four to five hours."

Soon the preparations were almost done, and it was lunch time that day. Everyone made Kyoto roast duck and cooked some other dishes, and they were already very tired.

Luo Xueqiong also did a lot of things during this period. Lin Haocang was called by the maid and was so tired that he lay on the stool.

After a simple lunch, I rested for a few hours. The ducks were almost drying. Lin Haocang continued to guide the two chefs, as well as Luo Xueqiong.

"Okay, I'm starting to work. I'm going to eat authentic Kyoto roast duck tonight. Everyone can't be careless. You, Luo Xueqiong, hurry up and go ```"

"Oh, oh" Luo Xueqiong knew what he was going to do before Lin Haocang finished speaking.

Today, Luo Xueqiong is particularly like a little maid, and is ordered by Lin Haocang, and he is still happy with it.

At this time, Lin Haocang walked to the duck hanging again and said, "Our duck is because it is Jiangdao. The weather is quite hot, and it takes four to five hours to dry. But if it is in other places, it will take a full twelve hours. Also, we poured the duck with malt sugar, stuffed it with anal water later, and then hung it on a special hook to stew it in a special boiler. And this wooden pipe is still equipped with a special oven to grill it with charcoal fire later. Well, let's continue!"

Soon everyone came to the garden of the villa and looked at the lonely oven, which seemed to have another shape that was slightly different.

"I'll say now, you can make it. The oven on the left is for stewing. We use a partition to separate the fire from the duck. It will be enough to stew for half an hour. On the right, there is a small gap that can just place a wooden stick with the duck's belly, and then directly contact the charcoal fire. Turn it repeatedly and control the heat. The first one is very simple. Two people will put the duck in first, and then we will make the charcoal fire and directly grill it."

Looking at Luo Xueqiong who was stunned, Lin Haocang ordered: "By the way, Luo Xueqiong, go and burn the fire!"

The stewing and roasting were soon finished. We came to the barbecue stove on the right, and according to Lin Haocang's instructions, Luo Xueqiong began to repeatedly apply oil, and be careful not to burn the duck skin.

Soon, the sun gradually fell, and it was time to eat again. The Kyoto roast duck was ready. Of course, the other maids and chefs also made a lot of other delicacies.

So everyone enjoyed this hearty meal in the garden!

Because no one had eaten Kyoto roast duck, everyone was very curious and came to taste such a delicacy and praised it all.

The maids and chefs admire Lin Haocang to an unimaginable height!
Chapter completed!