Chapter 461: Chapter 460: If You Don’t Brag, We’re Still Good Friends!
“The last dish is called ‘Duck Sauce Double Greens,'” Wang Hao explained in detail, “In this whole duck feast, there is a particular order in which dishes are served: the first round starts with cold dishes made from various parts of the Tianjing Duck, followed by a second round of hot dishes cooked with Tianjing Duck, and the third round is the roasted duck. The most important dish of the feast, in fact, is the final dish of the second round, which is also the dish served right before the roasted duck. This dish serves as a bridge to the next course, with the aim of enhancing the appetite for the iconic dish–the roasted duck. ‘Duck Sauce Double Greens’ is prepared for this very purpose: the duck sauce is made by slowly simmering the broth over low heat until it’s thick and sticky, and the double greens are dragon’s beard greens and oil vegetable hearts. Wash the oil vegetable hearts and soak them so they retain their green color after cooking. Remove the skin from the bottom of the dragon’s beard greens, and place them alongside the oil vegetable hearts on the plate. Heat the pan with duck fat, add minced green onions, then minced ginger and stir-fry. Once the aroma is released, add duck sauce, wine, salt, and then the oil vegetable hearts and dragon’s beard greens, and simmer briefly. The cornstarch is mixed into a thin paste and poured along the edge of the pan to the layer of duck fat beneath the soup’s surface. Shake the pan up and down to toss the vegetables inside, allowing them to heat evenly. After plating, drizzle a small amount of duck fat on top, and it’s ready to serve.”
In conclusion, Wang Hao summarized, “With ‘Duck Sauce Double Greens,’ the whole duck banquet is complete. Next, we can start enjoying the most delicious roasted duck! Ah, speaking of which, none of these dishes are available in this restaurant–what a pity, what a pity!”
As he expressed his regrets, the number of viewers in the live stream directly broke through the thousand mark, and the barrage of comments was exploding!
“Brother Hao is simply too awesome, I can’t take it anymore, I’m starving to death!”
“Exactly, my stomach is rumbling!”
“66666666666, bro, no problem, take off with a big plane!”
“At this moment, ‘Kung Fu’ is exactly what we see here,” the owner of the roast duck restaurant came in with soup, exclaiming as he entered, “I was listening outside the door just now, and bro, your knowledge is impressive!” He put down the soup, and gave Wang Hao a big thumbs up, “Just for bro’s talent, today’s meal at our restaurant is on the house!”
“Ah, how embarrassing,” Wang Hao scratched his head sheepishly, “I was really just talking off the top of my head, just for a bit of fun.”
“Brother Hao, you play cool pretty well. Don’t be so modest.”
“That’s right, don’t be so modest, man. I’ve been pretending for over a decade, but I’ve never seen pretending quite like you did just now.”
“But Brother Hao, it’s no good always just talking big, you’ve got to take some action!”
“Yeah, yeah, talking is all well and good, but you have to get hands-on. You’re not a cross-talk comedian, right? You’re a show-off! To do that well, you need to use both hands and mouth!”
“Ha ha, it’s not easy to speak so knowledgeably off the cuff,” the owner laughed heartily, “There aren’t many young people with your level of knowledge these days. Take your time with the meal, I’ve got to go greet other customers.”
“Sure, go ahead,” Wang Hao waved with a smile, casually adding, “Let’s eat and talk. Actually, the roast duck here is really good, it’s just that the carving is a little off, which is a bit of a pity. Normally, roasted duck should be sliced, one hundred and eight slices, and only without seeing the bone does it count as high-class.”
“Point taken!” The owner laughed as he gave a fist-palm salute, “I’ll tell the chef to practice his knife skills!”
“Brother Hao, with all your knowledge, can you cook?” Mi Xiu’s eyes sparkled with excitement, this little foodie was drooling over Wang Hao: “Can you share some cooking secrets with me?”
“Secrets?” Wang Hao pondered, “Well, there’s not much of a secret to it, just stir-frying, deep-frying, simmering, broiling, boiling, frying, braising, roasting, hot pot, steaming, roasting with spices, baking, stewing, braising, pan-frying, shallow frying, fermenting, marinating, scalding–and that’s just twenty words.”
Hou Pinquan and Sun Jian Country exchanged glances–they just loved Brother Hao’s show-off style!
Mi Xiu was utterly astonished: “That… that counts as no secret?”
“Definitely,” Wang Hao smiled, “Although these twenty words are indeed emblematic of traditional cooking techniques, a thousand chefs have a thousand understandings; each word is more than just a simple cooking method. For instance, stir-frying includes oil stir-frying, sauce stir-frying, scallion stir-frying; frying includes crisp-frying, soft-frying, vinegar-frying, marinade-frying… Each word represents a subtle cooking method, and adjusting the cooking order according to the ingredients allows for more flexible applications.”
Today was truly an eye-opening experience for everyone!
Mi Xiu was ecstatic as if she had found treasure, exclaiming loudly, “Brother Hao, Brother Hao, do you have a phone number I can have? I think you’re amazing. How about I get you to join me for a program next time?”
“Ah, look at me, how embarrassing…” Wang Hao promptly pulled out his phone, “What’s your number, beauty?”
Sun Jian Country was silently weeping with two lines of tears, as the sound of camel bells rang in his ears– all the good girls were being charmed by Brother Hao!
“AAAAHHHH! My goddess! I haven’t even seen the goddess strip, and he’s already swapping WeChat with her!”
“Heaven forbid, the goddess was actually charmed by such a dork! My more than one hundred Ferraris!”
“Dear upstairs, if you don’t brag, we’re still friends!”