RSFG :: Volume #7 滿漢樓

#281: „Well?” What Dong Youyou discovered, strange asking, „shouldn't this time duck first smudge on the seasoning again to barbecue? I looked that elder sister does.”

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Wuwei Pressed Duck is together the Anhui famous cuisine, the inactivity two characters in this vegetable/dish name, to do not have any special meaning, because produces this dish the place to be called Wuwei County, the Wuwei Pressed Duck name then happily names. + 无为板鸭是一道安徽名菜,这道菜名字中的无为二字,到并非是有什么特殊含义,而是因为出产这道菜的地方叫做无为县,无为板鸭的名字这才得意命名。+ …… …… …… …… …… …… …… …… This Wuwei Pressed Duck is also called Wuwei Smoked Duck, with a history of 200 years, this name in the duck meat amateur is well-known, is the old shop in duck meat vegetable/dish, but is similar to all old shops, such food its manufacture method is the secret, in which bittern ingredient, barbecuing the crucial moment are the bystander remains unknown. 这无为板鸭也叫做无为熏鸭,两百,在鸭肉爱好者中这个名字可谓是妇孺皆知,是鸭肉菜中的老字号,而跟所有的老字号相仿,这样的菜肴其制作方式都是秘传,其中的卤水配料,熏烤火候等都是外人无从得知的。 On Ye Chui first has studied diligently to the delicacy across the country, once spent some time to explore after a period of time study and this Wuwei Pressed Duck specially, ravelled actually indistinctly the secret approach about Wuwei Pressed Duck is anything, Wuwei Pressed Duck that he made, could can be the orthodox school. 叶垂上一世对全国各地的美味都有所钻研,曾经花费了一段时间专门对这无为板鸭做过一段时间的钻研和探索,倒是隐约弄明白了许多关于无为板鸭的秘传做法是什么,他所做出来的无为板鸭,已经可以算得上是正宗了。 At this time was hearing the Smoked Duck flavor that Dong Qian makes, made Ye Chui think actually indistinctly this Wuwei Pressed Duck, actually many recipe in the world had the similarity, after all the cooking way was certain, what was changeable was only grasping of certain ingredient and crucial moment. 此时闻着董倩所做的这道熏鸭味道,倒是让叶垂隐约想到了这道无为板鸭,其实世界上的许多中菜谱都有相似的地方,毕竟烹饪方式是一定的,多变的只是某些配料和火候的掌握。 But certain cuisines can spread the 100 year, the 200 year, even for a long time, naturally has its unique place, under similar cooking way, this vegetable/dish is the delicious pinnacle, the Dong Qian cooking way, since is close to Wuwei Pressed Duck, then the way of this type of cooking duck meat, the best way is the Wuwei Pressed Duck cooking. 而某些菜式可以流传一百年,两百年,甚至更长时间,自然有它独特的地方,在类似的烹饪方式下,这种菜式就已经是美味的极致,董倩的烹饪方式既然接近无为板鸭,那么她这种烹饪鸭肉的方式,最佳的方法就是无为板鸭的烹饪方法。 As the fragrance spreads , after passing the moment, Dong Qian then carried is cutting the duck meat to go out of the kitchen, she has several points of anticipation put in front of the tray Ye Chui's, the chuckle was saying: „Please try my dish.” 随着香味流传出来,又过了片刻后,董倩便端着一盘切好了的鸭肉走出了厨房,她带着几分期待的将盘子放到了叶垂的面前,轻笑着说道:“请你试一试我的这道菜吧。” Smoked Duck that Dong Qian makes has slivered the strip, places in the tray, the luster of duck meat presents the deep yellow Weihei luster, above is embellishing some corianders and celery, suspending the plate is also the Chef skill, Dong Qian as the woman. This aspect thoughts are meticulous, do very well, making the person taste open greatly. 董倩所做的熏鸭已经切成了条,摆放在盘子中,鸭肉的色泽呈现出一种深黄微黑的色泽,上面点缀着一些香菜和西芹,摆盘也是厨师技能,董倩身为女人。这方面心思缜密,做得很好,令人口味大开。 Ye Chui satisfied nod, takes up pair of bamboo chopsticks to pick together the Smoked Duck flesh lump, sends to toward the mouth. 叶垂满意的点点头,拿起一双竹筷夹起一块熏鸭肉块,往嘴中送去。 „Ye Chui, eats Smoked Duck time must first in dipping to foresee accurately to dip sends in the mouth again, such flavor is most beautiful.” Dong Youyou urged hastily. “叶垂,吃熏鸭的时候要先在蘸料中蘸一蘸再送入嘴巴中,这样味道才是最美的。”董悠悠连忙叮嘱道。 Ye Chui actually shakes the head with a smile, directly delivered smoked meat to send in the mouth. 叶垂却笑着摇了摇头,直接送熏肉送入了嘴中。 Dong Qian said in the one side: „Dips the sauce to coordinate the smoked meat flavor, for enjoyment of diner, to appraise a dish is whether good enough. The best way does not dip the sauce to send in middle quality to taste.” 董倩在一旁说道:“蘸酱料是为了配合熏肉的味道,是为了食客的享受,不过要想品鉴一道菜是否足够好。最好的方式就是不蘸酱料送入口中品尝。” „, Is this.” Dong Youyou clear nod. “哦,原来是这样啊。”董悠悠明白的点了点头。 In time that in Dong Youyou spoke with Dong Qian, Ye Chui had finished eating food, immediately two females anticipate looked to Ye Chui, but Pan Qingguo Su Xin Huang Yong Meng Gang and other service people, know that Dong Qian prepared food to let Ye Chui appraises, they stood in the distant place curiously look, this Smoked Duck flavor was rich, making the person enunciation promote saliva or body fluids. Is the very delicacy, does not know that Ye Chui will make what judgment? 在董悠悠跟董倩说话的时间里,叶垂已经吃完了一口菜肴,两女立刻就期待的看向叶垂,而潘庆国苏芯黄勇孟刚等服务员,知道董倩做菜是为了让叶垂品鉴的,他们纷纷好奇的站在远处看过来,这熏鸭味道浓郁,令人口齿生津。想必是十分美味的,不知道叶垂会作何评断？ After eating up Smoked Duck, Ye Chui savors half sound, then said to Dong Qian: „If the very system. This dish I can only give six points.” 吃下了一口熏鸭之后,叶垂品味半响,接着便对董倩说道:“如果是十分制的话。这道菜我只能给六分。” „What?” Dong Youyou is not glad immediately, is staring Ye Chui, „how possible, does my elder sister vegetable/dish actually only have six points of level?” “什么？”董悠悠顿时不乐意了,瞪着叶垂,“怎么可能,我姐姐的菜竟然只有六分的水准吗？” Dong Qian absolutely does not have is not happy. Instead quickly drew Dong Youyou: „Youyou should not be angry.” She looks to Ye Chui, „you give six points, in other words you can taste the flaw in this vegetable/dish is right?” 董倩却完全没有一点不高兴。反而急忙拉了拉董悠悠:“悠悠你别生气。”她看向叶垂,“你给六分,就是说你能尝到这道菜中的缺陷对不对？” „Right. In this dish indeed has the place that some need to improve.” Nod of Ye Chui acknowledged. “没错。这道菜中的确有一些需要改进的地方。”叶垂承认的点了点头。 „Where is?” Dong Qian pursues hastily asks. “是什么地方？”董倩连忙追问道。 Ye Chui thinks, then stood saying: „Direct explanation did not say, I thought that you bought several ducks a moment ago, was inferior that I demonstrated...... to say with you directly”, Ye Chui smiled, „you bought these ducks to come back, perhaps decides to make several times was right?” 叶垂想了想,便站了起来说道:“直接解释不好说,我看你刚才多买回来了几只鸭子,不如我直接跟你演示一下吧……”这么说着,叶垂就又笑了起来,“你多买了这几只鸭子回来,恐怕就是打定了主意想要多做几次的对不对？” Dong Qian acknowledged with a smile: „Right.” 董倩笑着承认道:“没错。” Ye Chui smiles, sees the time happen to at dusk, therefore said: „Good, I make one to have a look to the kitchen personally.” 叶垂笑了笑,看到时间正好到了傍晚时分,于是就说道:“那好,我亲自到厨房做一遍看看。” Dong Qian showed the expression that was interested in extremely, on the Dong Youyou face also hangs up the smile, the good food that in the Ye Chui hand made she ate to have been to many times, accepting as a memento of very. 董倩露出极感兴趣的表情,董悠悠脸上也挂上了微笑,叶垂手中做出来的美食她吃到过很多次,十分的留念。 Quick Dong Qian follows Ye Chui to walk toward the kitchen with Dong Youyou. 很快董倩跟董悠悠跟着叶垂往厨房走去。 But Pan Qingguo and the others actually surprise: Evidently, how is this Ye Chui must demonstrate to Dong Qian prepares food? 而潘庆国等人却都诧异了起来:看样子,这是叶垂要给董倩演示怎么做菜？ Dong Qian is Six Star Chef...... 董倩可是一名六星级厨师啊…… Lu Bing is Five Star Chef, Five Star Chef with Six Star Chef, although only missed a star, may speak of culinary skills is actually the difference of day of difference, Ye Chui's culinary skills is better than they also to accept Lu Bing, but now......, even if Six Star Chef can consult culinary skills to Ye Chui? 鲁兵是五星厨师,五星厨师跟六星厨师虽然只差了一星,可说到厨艺却是天差之别,叶垂的厨艺比鲁兵好他们还可以接受,可现在……就算是六星级厨师都要向叶垂请教厨艺？ They know that Ye Chui is very fierce, was...... this is also too fierce! 他们知道叶垂很厉害,可是……这也太厉害了！ No wonder he can be the Tian Xiaodu master! 怪不得他可以做田小杜的师父！ „Boss!” Passes through side Pan Qingguo and the others time, Meng Gang cannot bear open the mouth saying that the eye sized up that Smoked Duck that places the hall, somewhat greedy saying, „this duck what to do?” “老板！”走过潘庆国等人身边的时候,孟刚忍不住开口道,眼睛打量了一眼放在大厅的那盘熏鸭,有些眼馋的说道,“这鸭子怎么办？” Dong Qian looked at Meng Gang and the others: „If you do not shut out, the minute ate, later I will work here, considered the gift on first meeting.” 董倩看了孟刚等人一眼:“如果你们不嫌弃的,就分吃了吧,以后我会在这里工作,就当是见面礼了。” Although her personality is lonely, but not does not understand the worldly wisdom. 她性格虽然冷清,但并不是不懂人情世故。 These service people when Dong Qian prepares food had felt that this vegetable/dish flavor very is attractive, at this moment can eat to arrive in port personally, naturally cannot reject, several people comply with one hastily, some rushing to be first moved toward that dish. 那些服务员在董倩做菜的时候就已经感觉到这菜的味道十分诱人,此刻能够亲自吃到口中,自然不会拒绝,几人连忙答应一声,就有些争先恐后的走向了那盘菜。 Ye Chui smiles, leading two females to enter the kitchen. 叶垂笑了笑,带着两女走进厨房。 Several ducks that Dong Qian buys are closing in Longzinei place the kitchen corner, the duck that Yanjing here can buy, majority is the wild duck that frees-rang, actually makes Wuwei Pressed Duck this vegetable/dish best food to use numb Ya, but first of this world on with Ye Chui is different, the food has the limit not to have the matter of means. 董倩买回来的几只鸭子正关在笼子内放在厨房一角,燕京这边可以买得到的鸭子,大部分都是散养的水鸭,其实做无为板鸭这道菜最好的食材还是使用麻鸭,不过这个世界跟叶垂上一世不同,食材有限制也是没有办法的事情。 Before Ye Chui arrives at a basket, extended to grab a duck to entrain from Longzinei the hand, cut off the throat bloodletting, after the duck died, put in the hot water to pluck hairs, this was kills the chicken to kill the duck general flow and has no special place. 叶垂走到一个笼子前,将手伸进去抓住一只鸭子从笼子内拽了出来,割断喉管放血,等鸭子死后放入热水中拔毛,这是杀鸡杀鸭一般的流程并没有什么特殊的地方。 But when takes out the duck internal organs the Ye Chui's approach quite somewhat to be unusual: He does not have to separate the duck directly the abdomen, but cuts in the armpit of duck, takes out the duck internal organs from here. 可在取出鸭子内脏的时候叶垂的做法却颇有些与众不同:他没有直接隔开鸭子的腹部,而是在鸭子的腋下划开,从这里将鸭子内脏取出。 „Killing the duck can kill like this?” Dong Youyou face surprised inquiry Ye Chui. “杀鸭子要这样杀吗？”董悠悠一脸惊奇的询问叶垂。 „Pouring is not to kill like this, but Smoked Duck Roast Duck should better not to harm the body of duck, can maintain the fresh taste of duck meat as far as possible, this is a knack.” Ye Chui said, the eye actually looks to Dong Qian. “倒也不是都要这样杀,不过熏鸭烤鸭最好不要破坏鸭子的身体,才能尽量保持鸭肉的鲜味,这是一个诀窍。”叶垂笑着说,眼睛却是看向董倩。 Dong Qian processed the duck a moment ago time naturally according to kills the way of duck to kill generally, at this time her nod looking pensive: „Originally here also has such know-how.” 董倩刚才处理鸭子的时候自然是按照一般杀鸭子的方式杀的,这时候她若有所思的点点头:“原来这里还有这样的窍门。” Ye Chui very deft processing a duck, acting very is skilled, making Dong Youyou quite sigh with emotion: „He kills and attended to the speed of clean duck you to be quicker than elder sister, initially when Hainanese Chicken Rice work I thought that his movement different was ordinary, does not know how to practice.” 叶垂很麻利的处理好一只鸭子,动作十分熟练,让董悠悠颇为感慨:“他杀死并且料理干净一只鸭子的速度比姐姐你还快啊,当初在海南鸡饭工作的时候我就觉得他这动作不同一般了,也不知道是怎么练出来的。” „This also tasteful talent.” Dong Qian light says with emotion. “这个也讲究天分吧。”董倩淡淡的感慨道。 Saw that for the first time Ye Chui's time she has not been serious Ye Chui completely, saw that Tian Xiaodu recognizes Ye Chui to be the master unexpectedly, she also quite somewhat looks down upon Tian Xiaodu, but that contempt has turned into the respect now, Ye Chui's really has the qualifications to be his master, some qualifications taught their these Six Star Chef. 第一次看到叶垂的时候她完全没有把叶垂当一回事,看到田小杜竟然认叶垂做师父,她还颇有些看不起田小杜,可现在那种轻视早已经变成了尊敬,叶垂的确有资格做他的师父,有资格教导他们这些六星级厨师。 Attended to the good duck meat to put in a big basin, poured into half basin lukewarm water, then Ye Chui cast into the salt toward inside, this was must conduct some time marinate, making the saline taste enter the meat, this process normally must spend for about an hour. 料理好的鸭肉被放入了一个大盆中,倒入了半盆温水,接着叶垂往里面撒入了盐,这是要进行一段时间的腌制,令盐味入肉,这个过程通常要花费一个小时左右。 However Ye Chui has the way to speed up this step: His both hands start the unceasing massage duck meat. 不过叶垂却另有方式加快这个步骤:他双手开始不断的按摩鸭肉。 The technique of massage is very is also original, wants the speed to be moderate, making the duck meat full contact with the salinity, organization that cannot destroy the duck meat. 按摩的手法也是十分独到的,要快慢适中,令鸭肉充分跟盐分接触,又不可以破坏鸭肉的组织。 This massage technique do not look simply, but must grasp is not very easy, Ye Chui taught that Tian Xiaodu this massage technique, at least spent for a month made Ye Chui feel satisfaction. 这种按摩手法别看简单,但要掌握好度很不容易,叶垂教导田小杜这种按摩手法,至少花费了一个月的时间才让叶垂感觉到了满意。 This massage not only can make the salinity get interested, but can also make the lukewarm water in basin clean the bloody water of duck within the body. 这种按摩不但可以让盐分入味,还可以让盆中的温水清洗掉鸭子体内的血水。 After 10 minutes, Ye Chui carries to put on the cutting board the duck from the basin, then whips the duck meat gently, this is must make the moisture content of duck push as soon as possible. 当十分钟后,叶垂将鸭子从盆中拎出来放到案板上,然后轻轻拍打鸭肉,这是要让鸭子的水分尽快挤出来。 Actually must have one step in this process, that smears the niter water in the body surface of duck. 其实在这个过程还要有一个步骤,那就是在鸭子的体表抹上硝水。 The so-called niter water, is containing the liquid of potassium nitrate or sodium nitrate, is mainly used to give the meat product color, can make the pulp ruddy, but Ye Chui did not suggest to use this type of thing. 所谓的硝水,是一种含有硝酸钾或者硝酸钠的液体,主要用来给肉制品上色,可以让肉质变得红润,不过叶垂却不建议使用这种东西。 Because the niter water has certain injury to the human body, the heating words will produce nitrite toxic substance. 因为硝水对人体是有一定伤害的,加热的话会产生亚硝酸盐这种有毒物质。 Therefore this Ye Chui omits. 这一步所以叶垂是省去的。 Then Ye Chui builds a pot, pours water to boil, the duck in the boiling water, before this process is also Dong Qian, has thought that can make the skin contraction of duck tighten is easy to skin, has the important reason to the following barbecuing process. 接着叶垂架起一锅,倒水煮沸,将鸭子在沸水中过了一遍,这个过程也是董倩之前就已经想到了的,可以让鸭子的皮收缩绷紧容易去皮,对接下来的熏烤过程也有着至关重要的原因。 Carries after the boiling water, must scratch with the wet arrange/cloth the duck whole body. 从沸水中拎出来之后,要用湿布将鸭子全身都擦上一遍。 At this time according to authentic Roast Duck, the duck skin must remove, but Ye Chui has not actually planned to skin now, the after process of skinning must remain to fumigate to be completed , conducted. 这个时候按照正宗的烤鸭,鸭子皮是就要去掉了的,不过叶垂却并没打算现在就去皮,去皮的过程要留到熏制完成之后再进行。 Then was the important fumigation process. 接下来就是至关重要的熏制过程了。 The kitchenware in kitchen is brand-new, includes special carbon oven. 厨房内的厨具是崭新的,其中就包括专门的碳烤炉子。 Actually the Wuwei Pressed Duck most authentic fumigation method is to barbecue with the pine scraps/condescend, but the pine was not so easy to find simply, these step also can only abbreviate. 其实无为板鸭最正宗的熏制方法,是要用杉木屑进行熏烤,不过杉木并非那么容易简单找到,这一步也就只能省略了。 The restaurant oven is to bake food preparation specially, Ye Chui ignites the charcoal, on the frame the iron rod, puts above the duck barbecues. 饭店的烤炉是专门为一些烧烤食物准备的,叶垂燃起木炭,架上铁棍,将鸭子放到上面进行熏烤。
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