Gourmet: From a Stall in Northern Europe Chapter 159 - 129: Spicy Duck Blood, Beer-Braised Duck, Whit

Upon hearing this, Lin Chen looked at the two won.

He didn’t mind either way, it mainly depended on whether the two of them were willing to go.

Dais and Elsa exchanged glances, whispered a few words, and then asked, "Chef, will the dishes you’re preparing now be on the restaurant’s nu later?"

"Hmm?"

Lin Chen was taken aback, he actually hadn’t considered this question before.

But then he thought, the ingredients on hand were sourced from the farm, and there would be countless similar situations in the future, so there was a high possibility of repeating the dish, and he nodded.

"It probably will be. What we’re making next are the most popular homade dishes from Great Xia, foreign guests definitely haven’t tried them yet, they’re fresh and delicious."

"Then we won’t go."

"Right, as waitresses, we need to know every dish’s ingredients and cooking process, the sooner we morize them, the better and we don’t have ti to go shopping."

"If custors ask us and we can’t answer, the experience and impression scores will drop."

Alright, everyone’s such workaholics!

Lin Chen was moved, he couldn’t rember how many tis he was thankful for choosing the right people, and shrugged at Lucas, spreading his hands.

"You saw it, it’s not my fault, they’re the ones who don’t want to go."

"Alright, you’re impressive!"

Lucas raised his thumb and shook it, walking towards the door with a face full of grievance.

As for Lu Xiaohei, at this mont, he was lying on Jiang Shuqi’s head, staring blankly.

Not long ago, it had eaten fish head, then returned to the room to have canned food and snacks, it never imagined it would soon sll the aroma of at again.

It truly wanted to eat, but was really too stuffed to eat anymore, so it could only lie there on the head, its big eyes rolling around.

If its eyes weren’t open, Dais and Elsa really wouldn’t have noticed that there was a cat on Jiang Shuqi’s head, they almost thought it was a black hat.

Although Lin Chen was chatting all the ti, his hands kept moving.

He added green onion, ginger, and a pinch of Sichuan peppercorns to the water to enhance the freshness and remove fishiness, then added a bit of salt and so red dates to increase the saltiness of the broth itself, so the chicken soaking in it would have a salty taste.

Once the water boiled, he put the fresh chicken into the water for 3 seconds, took it out, and let it cool for ten seconds to allow the chicken skin to naturally contract.

Then put it back into the water for another 3 seconds, lift it out, and repeat this process three tis.

This step is called blanching the skin, aiming to make the texture of the chicken skin firr.

He didn’t know exactly where this thod originated dostically, anyway, it was a white-cut chicken recipe he exchanged from the system, so he just followed it.

After three blanches, imrse the whole chicken back into the pot, once the broth boils, turn the heat to the lowest setting, and let it soak for 20-25 minutes, depending on the size of the chicken.

After five minutes, pour in a bowl of rice wine to enhance the fragrance.

Since there wasn’t any rice wine available here, he opted to use rum as a substitute, though he wasn’t sure if the taste would be the sa, he just decided to try it and find out.

Next, it was ti to handle the duck.

The ducks caught by the two won looked quite different from dostic white ducks. Mainly black and gray feathers, with a circle of tumor-like eye rims, but after slaughtering, they didn’t appear much different.

This duck was two sizes larger than the chicken, stir-frying would make its at tough and chewy, so he decided to use the stewing thod instead.

Not just plain stewing, it would be beer duck, with two pieces of beef tallow hotpot base added.

The hotpot base was left over from the previous food truck, when making spicy hand-held seafood he cautiously saved so for backup, but even the prepared sauce hadn’t been used, so naturally, the hotpot base hadn’t been used either.

Chop the whole duck into small pieces, keep the wings, feet, and legs intact.

Throw all at pieces into boiling water, add green onion, ginger, Sichuan peppercorns to remove fishiness and blanch.

Skim off the floating froth on the surface, continue to stew for three to five minutes, then fish out all the duck at.

Pour out the water from the pot, clean it briefly, then fry so rock sugar to caralize.

Having previous experience from making marinated dishes, he no longer needed to look up the recipe for caralizing, just relied on his experience.

Once the caral was nearly ready, he removed the pot from the heat source, quickly added the duck pieces, stir-frying quickly, allowing the caral to evenly coat the duck at.

Although the duck at was still pale, it seed coated in a layer of brown-red glaze, looking particularly enticing.

"Elsa, help get two bottles of beer, preferably not the bitter kind."

"Beer, beer? Uh, this..."

Elsa looked a bit awkwardly at Dais, who understood imdiately and quickly went with her to the area where the alcohol was stored, soon returning with two canned beers.

"You don’t usually drink beer?"

Lin Chen took the beer, pulled the tab, and poured it directly into the pot.

This action left Dais dumbfounded, she was going to ask the chef if he needed a glass and ice cubes, but turns out, it was for cooking.

Duck, stewed with beer? And with added sugar?

Though she didn’t understand, she chose not to question, simply noting it down in her mind, planning to inquire after tasting the dish when it was done.

Then looking at the color of the sauce in the pot, it was very similar to the braised dish she ate yesterday.

Maybe it was the sa thod!

Star anise, cinnamon sticks, bay leaves, Sichuan peppercorns, all thrown in to stew together.

The Sichuan peppercorns were taken from the food truck, he didn’t expect to find them in the spice section of a foreign restaurant.

The rest of the seasonings would have to wait for Lucas to bring them back before adding.

Judging by ti, this guy should be reaching the supermarket soon, Lin Chen picked up his phone and sent him a list.

"Chef, what’s the na of the dish you’re making now?"

"Beer Duck."

Seeing Dais holding her phone as if she were recording, Lin Chen, having nothing else to do, briefly introduced a few details.

"The main feature is using beer instead of plain water for stewing. The alcohol in beer can remove the duck’s gaminess, while the malt adds a hint of sweetness, giving the duck a completely different and wonderful taste."