Chapter 47: Classic Chinese Cuisine: Roast Duck Part 1
[Jiujiu’s small hands and what Jiujiu does are such a vivid contrast.]
“The bird’s body is already processed. Now, let’s inflate it. Before inflation, the skin and at are stuck together. To ensure the skin becos crispy and the at tender during roasting, we need to inflate it between the skin and the at.”
Jiang Qiuqiu had previously bought a vintage nostalgia air pump on Freshness TaoTao site, which ca in handy now.
This step might be hard for everyone to understand, but it’s okay! Don’t worry about not understanding; just enjoy eating!
“Once there’s a slight gap between the skin and the at, we can proceed to the next step.”
Jiang Qiuqiu prepared a large pot of hot water.
“We’re not boiling the bird; today, we’re having a roasting session.”
“This hot water is about 75 degrees. We hold the neck of the ingredients, then use an iron spoon to pour the hot water evenly over the bird.”
“We pour hot water to shrink the skin a bit and remove the gay sll.”
After pouring the water, Jiang Qiuqiu didn’t proceed imdiately.
So people in the barrage asked why she hadn’t started yet, eager for the feeling of roasting. Jiang Qiuqiu clicked her tongue, “I forgot during the previous livestream that the bird needs to air-dry naturally after being watered…”
After hearing this, everyone felt a bit anxious, thinking they might not get to eat today.
But soon, Jiang Qiuqiu elongated her words in a playful tone, “What should we do now?”
She didn’t seem to be in a hurry at all.
[I guess Jiujiu was prepared early!]
[How could such a ticulous sister like Jiujiu forget such an important thing!]
[Jiujiu never lets her fans wait in vain! If she’s here, we’re sure to have sothing!]
Okay, nobody fell for it.
“To ensure a smooth continuation of the livestream, I’ve already prepared a bird that’s been air-dried in advance.”
Jiang Qiuqiu casually grabbed it. “It looks like this now. It’s already quite dry overall, and the skin and at have turned slightly yellow.”
“Before roasting, we need to brush on the secret of crispy skin: sauce.”
This ti, the honey that everyone had seen before appeared. “This is the key to crispy skin, but don’t add too much, or it’ll be too crispy.”
“To enhance the taste, we can add a moderate amount of vinegar and wine to the honey water~”
The duck was evenly brushed with the crispy skin sauce. The duck still had white skin all over and didn’t look appetizing. Jiang Qiuqiu turned on the dryer, briefly drying the moisture on its surface, repeated the process of brushing the crispy skin sauce a few tis, and then opened the oven.
[The steps are so complicated…]
[Is this how gourt food is born? To witness this scene, I feel so honored.]
[The person above, I wouldn’t say I feel honored to witness this scene, but if I can eat it, sob, sob, sob, I might shed tears of gratitude!]
[Where would you shed them from?]
[!! Warning for driving off-topic!]
[What car? I didn’t see any car?]
The discussion topic diverged, and Jiang Qiuqiu comnted on the first person’s statent, “It’s not complicated; the preparation for roasting the bird is complex, but once it’s put into the oven, we can quietly await the arrival of deliciousness.”
“And I believe everyone can handle the preparation.”
Jiang Qiuqiu opened the oven. “Adjust the temperature to 170 degrees. A high temperature will cause a mysterious reaction with the bird. Look here.” She pointed her shiny white finger at the roast duck inside the glass. “Ti and temperature will mature its skin into a tempting reddish-brown color, and fresh juices will slowly flow down along the rack.”
“The sizzling sound of oil and water, coupled with the unique sweetness of roasted food and the delicious aroma of at, will fill the entire kitchen, stimulating everyone’s appetite.”
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