Feng Ruoruo ate the snacks made by his father, and of course the little girl would not enjoy them alone. After eating a few pieces, the little girl immediately said: "Dad, let's go and send snacks to Brother Haohao together."

Hearing the words of his little granddaughter, Lu Cuiling asked with a smile: "Why do you want to send it to Brother Haohao?"

Feng Ruoru replied with a smile: "Because Brother Haohao is Ruoru's good friend, Brother Haohao comes to play with Ruoru every day, so Ruoru has eaten the snacks made by his father, so of course he has to share them with Brother Haohao. Grandma, do you think it's okay?"

Lu Cuiling pinched her granddaughter's face and said, "Okay, our little baby Ruoruo is really great. I know to share delicious food with my good friends."

Su Ruoxi packed the scones made by her father for her daughter, and then asked her daughter to carry them in her hands. The grandparents led the way, and the mother took her daughter to deliver them to Yue Qihao.

Feng Yifan stayed at home with his father-in-law and continued to develop Suzao soup and Suzao vegetable.

Before leaving the door, Feng Ruoruo did not forget to cheer for his grandfather and father: "Grandpa, dad, come on."

Su Jinrong and Feng Yifan also smiled and nodded in agreement: "Okay, come on."

After his daughter left with his family, Feng Yifan continued to study Su Zaotang in the kitchen.

I tried a spice ratio yesterday, and the Suzao elbow made tastes very good. Today, Feng Yifan planned to use yesterday's Suzao soup to continue trying to use it to braise other meats, such as duck.

Feng Yifan cleaned the ducks after slaughtering and then heated the Suzao soup placed in the casserole yesterday and slowly put the ducks in it and stewed them.

Because the soup was stewed yesterday, the amino acids in the elbow have been integrated into the soup.

So after the soup is boiled today, the fragrance emits is stronger than yesterday, and there is also a strong meaty aroma in the spice flavor.

Smelling the taste of the soup, Feng Yifan said to his father-in-law: "Dad, it seems that these spices need to be matched with meat to better release the flavor."

Su Jinrong nodded: "Well, this is right. Just like the old braised pork made by Su Ji, we need to stew it again and again before the taste can be stewed more mellow, and the meat made in this way can be more delicious."

Feng Yifan listened to the "gulp" voice in the casserole: "Dad, it seems that this duck must be more delicious today."

Su Jinrong sniffed the scent emitted and said, "Well, the compound meat smell is really good."

The effort required to develop a new dish is unimaginable.

When the dishes are launched, maybe many people think that's not the case?

But the process that this dish needs to go from research and development to being officially launched may be unimaginable to ordinary people. The efforts made by the chef in this process are as difficult as an artist's creation from scratch.

Today, this pot of Suzao Soup was temporarily determined by Feng Yifan for many attempts during the few days he went home.

However, if the season changes slightly, or even changes in temperature and humidity, or if you change the place, change the kitchen utensils and stoves to cook, you will need to adjust the spice formula to ensure that the ingredients are tasted to the maximum extent.

Just like the duck that is put into Suzao soup today, the aroma that is cooked now does not represent the final taste of the dish.

After some stewing, some problems may arise, which also requires the chef to make adjustments.

Feng Yifan stared at the fire in the furnace anytime and anywhere, and also listened to the sound in the pot.

During this stewing process, in order to allow the spice flavor to penetrate into the duck meat, you cannot uncover the lid. You can only determine the degree of thickening of the soup in the pot by listening.

The kitchen was very quiet, with only the sound of firewood in the furnace and the sound of soup in the pot.

Feng Yifan waited quietly, controlling the best condition of the soup in the pot.

Finally, as if he had seen it with his own eyes, Feng Yifan was sure that the soup was about to be boiled and the taste of the soup was soaked in the duck meat. He reached out and uncovered the lid of the casserole.

In an instant, the heat rising from the pot and a rich fragrance filled the entire kitchen.

Looking at the casserole, the soup has been completely thickened and the duck has obviously been stewed to a sufficient heat.

Next, Feng Yifan carefully took the duck out of the casserole.

Then pour some water into the casserole, cover it and stew it.

This is a process of expanding the volume of the soup, and it is also a method to retain the old braised soup. You cannot wash the pot, nor can you pour out the soup from the pot. You must add water to the original soup. Then boil it over high heat, and then stew it over low heat. When the soup becomes thicker, filter it out and store.

Of course, all kinds of impurities in the soup need to be filtered out. Next time you stew, spices need to be added as needed.

This is a relatively complicated process, but this seemingly complicated process is the key to ensuring that the braised soup can be preserved.

After adding water to boil, Feng Yifan controlled the fire to a low heat.

While simmering on low heat, Feng Yifan then treated the duck.

Be careful to separate the duck meat.

Because the stewing time is long enough, the duck meat can be easily removed, and the bones and flesh are very convenient to separate, which is completely effortless.

When Su Jinrong saw this, he suddenly said: "The duck has been stewed for too long. Although the taste is easier to soak in the duck meat, it is not conducive to the duck meat becoming a dish. If you want to use duck meat to make dishes like duck breasts like this, it may be very good, right?"

When Feng Yifan heard his father-in-law say this, he also understood what his father-in-law meant, but he thought for a while and said, "Dad, actually I have another way to make dishes with these duck meat."

As he said that, Feng Yifan took action and recombined the removed meat.

Then use the torn duck skin to wrap the minced meat and turn it into cylindrical meat rolls.

Feng Yifan used a pan and some duck oil on the bottom of the pan, and slowly fry the meat rolls wrapped in duck skin with low heat to golden brown, then serve one by one, and then cut it into oblique blades and place it on a plate.

Seeing the production process of the son-in-law, Su Jinrong was also a little surprised.

Feng Yifan handed the prepared duck roll to his father-in-law and said, "Dad, come and try it. My Suzao duck roll."

Su Jinrong picked up a piece with chopsticks, and first fanned the air in front of his nose to smell the smell.

Because it is fried in duck oil, the rich duck aroma remains, and the spice flavor is also combined with it, which makes people feel very appetizing when smelling it.

Then, Su Jinrong put a piece into his mouth.

Crack.

After biting, the skin was first fried to a crispy skin, followed by duck meat with some juice inside.

Whether it is the duck skin or the duck meat inside, it exudes the flavor of spices. Because it is used for duck oil, the duck meat itself has not lost its flavor. It is really a great dish.

After savoring it, Su Jinrong nodded: "Well, it's great. It seems that you have mastered the usage of Suzao soup. This Suzao duck roll is great, but the taste is still a little thin. Do you think you should be paired with some sauces or vegetables to make the taste diverse and not so greasy."

After hearing what his father-in-law said, Feng Yifan was confused at first, but soon understood his father-in-law's thoughts.

"Dad, you mean, should you mix a vegetable sauce to add texture and remove greasy?"

Su Jinrong nodded: "Yes, Su Zao Soup has no seasoning. It simply uses spices to enhance the aroma of duck meat and highlight the taste of duck meat. After your processing, the duck meat roll is indeed very delicious, but the disadvantage is that it is slightly greasy and the taste is too monotonous."

The father-in-law's reminder made Feng Yifan immediately think of a more Western approach.

Add some sauce to the meal to enrich the taste of the dish and make the taste of the dish more complex.

There may be some differences between the Chinese-style method of cooking directly into food.

But that way is equivalent to giving diners some diverse choices.

You can simply taste the taste of the food itself, and you can also taste a variety of flavors through the sauce.

Thinking of this, Feng Yifan quickly began to select vegetables in the kitchen, and finally he chose celery and apples.

After chopping both, add oil in the pan, stir-frying it as if the onion and ginger is fragrant. After taking out the onion and ginger, add celery and apples and stir-frying, add some salt and soy sauce, seasoning and picking up the sauce by braising, and finally adding some lemon zest crumbs to it.

After mixing a sauce, Feng Yifan poured the sauce on the duck rolls placed on the plate and handed it to his father-in-law to taste again.

Su Jinrong was also a little surprised when he saw this and did not expect his son-in-law to do this.

This is definitely a combination of Chinese and Western methods, but just smelling the aroma after dripping the sauce makes Su Jinrong develop a stronger appetite.

Pick up a sliced ​​duck roll with sauce and put it in your mouth to taste it carefully.

The skin is still very crispy, and the duck meat inside is still so delicious and juicy.

But when paired with the sauce, the taste in the mouth instantly changed a wonderful change.

The duck rolls have no previous greasy feeling, and some of the duck flavors are also well neutralized, making them easier to accept.

The texture of the duck meat preserved by Feng Yifan makes people feel a sense of comfort between lips and teeth when chewing.

Su Jinrong Xixi tasted it for a while, looked up at her son-in-law and said, "Well, it tastes very good."

Feng Yifan heard this and smiled on his face: "Thank you dad."

Su Jinrong then said, "When you cook this vegetable sauce, you added the soup base for boiling ducks? And you didn't stir-fry it with duck oil, but instead used rapeseed oil to stir-fry it, which better neutralizes some of the odors of the duck itself and makes the taste better."

Feng Yifan had to admire his father-in-law. Although his father-in-law is old this year and has suffered a stroke, his legs and feet are still not so convenient now, but his father-in-law's tongue is still very powerful.

"Dad, you are right. My idea is to neutralize the greasy duck rolls and remove some of the odors from the duck meat."

Su Jinrong nodded with satisfaction: "Looking at this way, your summer Suzao Soup recipe has been considered successful."

Feng Yifan did not agree: "Dad, it's too early to say success now, and we need further trial and adjustment."

Su Jinrong was stunned at first, and then agreed with his son-in-law: "Well, you are right, you must continue to try and strive for excellence."

In the kitchen at home, the father-in-law and son-in-law worked hard to restore Suzao Soup and use Suzao Soup to develop new dishes.

Feng Ruoruo followed his grandparents and mother to Yue Qihao's house with snacks for Brother Haohao.

Standing at the door, Feng Ruoruo couldn't help but shout inside: "Brother Haohao, Ruoru is here. Have you finished your homework? Ruoru brought you the snacks made by Ruoruo's father, which are delicious."

In the countryside, the gates of each house are usually not closed during the day, so Feng Ruoruo stepped into the gate while shouting.

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Yue Qihao's grandmother came out first and saw Feng Ruoruo, and grandmother liked it very much.

"Oh, our Ruoru is here? Are you here to give Brother Haohao a snack?"

Feng Ruoru turned around and took out the snack from the basket from his mother's hand and said, "Yes, grandma, I'll give Brother Haohao a snack. This snack was made by my father, it's delicious."
To be continued...