Divine Lucky Star

At this time, the live broadcast room has already started to collect rewards, and sister Mi Xiu immediately became more enthusiastic: "Next, brush the sauce again before roasting, and bake it at about 150°C for 2 hours. Take it out after 1 hour and brush it again." It’s ready to be roasted. Cut the roasted duck into pieces with a knife, put it in the lotus leaf pancake, add sweet bean sauce and sliced ​​green onion, and roll it up to eat, it’s the most delicious!”

"Damn it," Hou Pinquan was dumbfounded after Mi Xiu finished explaining, and couldn't stop exclaiming, "There's so much to pay attention to eating a roast duck? Let me try!"

As he spoke, he picked up a piece of duck meat, then picked up a small pancake roll, put sweet bean sauce and green onions on it, and then threw it into his mouth...

"Delicious! It's still so delicious!" Hou Pinquan couldn't help exclaiming: "Oh, I really learned a lot today, hahaha!"

Wang Hao: "..."

Don't say you know brother!

Sun Jianguo's face was full of lust and soulfulness--this girl is really nice, how can I trick her into pinching her mobile phone number?

At this time, the audience in the live broadcast room burst into laughter one by one——

"Hahahaha! I was shocked into a fool!"

"Mi Xiu is so awesome, you can't accept it!"

"What you said just now was too professional, let's go with love!"

"My Goddess, I'll wait for you to finish speaking later, please live broadcast and eat roast duck, my toilet paper and lotion are ready!"

"Basically finished." Mi Xiu took a sip of water, then leaned back on the chair, her posture was very beautiful, she looked like a little princess: "There are a few more important steps, I will add. The duck hangs Roast on fruit wood, make a small hole in the duck, take out the internal organs, then pour water into the belly of the duck, then tie the small hole and hang it on the fire to roast. When the outer skin is cooked, the inner meat will be cooked This method can keep the duck from losing moisture during the roasting process, and it can also make the skin of the duck puff up and become thin and crispy. The whole duck is crispy on the outside and tender on the inside, and has a special fruity aroma.”

"You know all of this!" Sun Jianguo widened his eyes: "There is also the aroma of fruit and wood?"

"Of course," Mi Xiu said triumphantly, "I'm a very good foodie, and I know everything. Well, this time our live broadcast is almost done, and we're going to start eating next time!"

Well, the live broadcast is over? Then let's eat.

Wang Hao picked up the chopsticks and was about to eat, but he was stunned before he could pick them up.

"Wait, sister Mi Xiu," Wang Hao put the chopsticks back, then looked at the phone, then looked at Mi Xiu curiously, and asked cautiously after a while: "What, today The live broadcast...is this over?!"

"That's right," Mi Xiu said strangely, "I've finished what I should say, what's wrong?"

This is the end? ! Don't talk about him for a few hours in a live broadcast, at least it can't be just that much, right? !

"It's only been a while since the live broadcast?!" Wang Hao said frantically, "You will have no friends if you live broadcast like this!"

When Mi Xiu heard Wang Hao's words, she suddenly said strangely: "If you don't live broadcast like this, how can you live broadcast?"

What the fuck does that mean?

The audience in the live broadcast room suddenly exploded, and the barrage immediately began to swipe the screen——

"What do you mean by this? Are you dissatisfied with our sister Mi Xiu's live broadcast?"

"It seems to be, let's not go, let's see what this guy is going to do!"

"This guy is definitely going to start pretending, brothers, let's see what he's going to do!"

"Yes, yes, wait!"

"Look, let me make a sample for you!" Wang Hao obviously hated iron and steel: "This live broadcast, you can't just talk about how delicious the roast duck is and how to make it, so you can talk about it for a while? We have to go from afar Let’s start talking! You’ve got to be nonsense! You’re talking about all kinds of nonsense! Let’s take this barbecue for example! This barbecue, barbecue, even if the two are often indistinguishable, but we have to talk about it anyway. Right? Let’s first talk about burning. As for burning, the word is used in different places, and its meaning often changes. For example, red roast and white roast are both boiled, char siu is roasted, southern roast is fried, and wok roast is deep-fried. Roast is a late word, and it is inferred that it appeared in modern times, such as the cruel article in volume 17 of "Lu Yuan Cong Hua" in 1838: There is a certain man who likes to eat goose palms all his life. Roasting under the fire, the geese danced endlessly, so I drank it with soy sauce wine, and the goose was rarely killed, only the skin and bones remained, and the palm was as big as a fan, and it was delicious."

"Pushing this forward, there is also the saying that barbecue is also used, such as "Suiyuan Food Single Yu Family Single Roast Duck" published in 1792: "Using ducklings to serve barbecued pork, Feng Guan's family chef is the best. What else is there for travel food?" For a long time in Beijing, you can taste it everywhere. Deer and rabbits are the first to taste. The first is deer and rabbits, and the first is sturgeon. Roast duck is usually recommended, and burnt dolphin is the best. Chicken is as tender as spring bamboo shoots, fish is longer than scallops, etc.

"After talking about barbecue, let's talk about roast duck. When it comes to the difference of roast duck in different places, we must talk about three places. First, Nanjing. When Nanjing roast duck started, there is no definite statement yet, although some people Take "Song's Health Preservation Department" and "Zhuo Zhongzhi" as examples in the Ming Dynasty. However, the craftsmanship of the former is different from today's. Roasting method", the steps are divided into: washing the chamber and putting on the fork, scalding the skin and beating sugar, air-drying and drying the embryo, and roasting. , duck bone soup, duck oil steamed eggs, and the folks eat two kinds of stewed food. Because it is roasted with a fork, it is produced slowly. Now most of the market is dark roasted in a hanging oven, and the process of pumping air is added. It makes the production quick and the duck body is full."