Chapter 513 Eating crispy squab for lunch and crispy roast goose for dinner, what a wonderful day! [Please subscribe]
Crispy squab?
Lin Xu didn't expect that her baby would be so keen on cooking delicious food.
However, compared to roasted goose, squab is indeed more suitable for this girl. The most important thing is that squab can be made in an air fryer. It is relatively easy to get started and is more suitable for kitchen novices.
At this time, the goose needs to be dried for about an hour before the crispy water can be applied. Taking advantage of this opportunity, why not use the air fryer to make squab.
Anyway, the method is quite simple and quick.
Thinking of this, he said to Shen Jiayue:
"Crispy squab is really suitable for you. It can also be made in an air fryer. If you want to learn, let's start now?"
Shen Jiayue: "!!!!!!!!"
It can actually be made with an air fryer, so what are you waiting for? Let’s learn!
Zeng Xiaoqi, who was planning to go to work, took a look and decided to stay and study.
Although my boyfriend-to-be is a chef, he still has to learn how to cook. I just want to show him my skills later, so as not to keep saying that men are better suited to cooking.
Lin Xu went to get some squabs and said to the two of them:
"There are two ways to cook squab in the air fryer. Let me teach you the simple one first."
"Okay, okay, no problem."
"It's good to warm up with simple exercises first, and then learn more complicated methods."
Arriving at the small kitchen, Lin Xu first dealt with the squab.
The slaughtering method of these pigeons is the same as roast goose. The internal organs are removed from the buttocks, and the breasts are intact.
Lin Xu cut the breast open with a knife, and then mixed it with condiments and ingredients such as shallots, ginger, dried shallots, black pepper, rice wine, light soy sauce, salt, and sugar.
Put the pigeon in and rub it repeatedly, then seal it with plastic wrap and put it in the refrigerator to marinate for twenty minutes.
After twenty minutes, take it out of the refrigerator and put it into the air fryer. First blow it with 50-degree wind for five minutes to dry the surface moisture. Then brush a layer of honey on the surface of the squab, and put it in with the skin facing up.
Adjust the temperature to 200 degrees and set the time to 12 minutes.
"It looks really simple."
The simple method touched Shen Jiayue's DNA of cooking delicious food. She planned to wait until Lin Xu finished it, then quickly start cooking it again to deepen her impression, and then take a teaching assignment.
Hum hum, people with cooking skills can learn to cook from Xu Bao, but those novices without cooking skills will naturally need this chef to save them!
Twelve minutes passed quickly. Lin Xu opened the air fryer, and the aroma of pigeon meat and the unique aroma of black pepper immediately emerged. The smell even felt like eating black pepper steak in a Western restaurant.
The squab in the pot is brown in color and has a shiny skin, which makes people very appetizing just by looking at it.
But you can’t eat it yet. You have to flip it over and fry the other side for another five minutes before you can enjoy it.
After turning it over, Lin Xu had nothing to do and brought in a few more squabs. However, this time he did not disembowel the pigeons. Instead, he directly smeared onion, ginger and other marinades all over the body, and then stuffed the pigeons with the marinades.
In the abdominal cavity.
Put these pigeons into a basin, cover them with plastic wrap, and put them in the refrigerator to marinate.
"This is a more complicated method. After marinating, you need to scald the skin with hot water, then use a fan to dry the surface moisture, and then apply a layer of crispy water."
The preparation of crispy squab is actually very similar to roast goose, which requires such tedious preparations in the early stage.
However, the crispy-skinned squab is finally cooked quickly by deep-frying, which is completely different from roasting goose in a charcoal oven. The reason is probably because pigeon has less meat and is easier to cook.
.
"Ding~"
The beep sound of the air fryer made Shen Jiayue couldn't wait to come over, took out the pot, lowered his head and smelled the squab in the pot, and said with excitement:
"Wow, it smells so good, so fragrant and tempting!"
Zeng Xiaoqi came over, looked at the ruddy squab, smelled the alluring aroma of black pepper, and couldn't help but feel hungry again.
After carefully placing the pigeon on a plate and arranging it, the two of them took photos with their mobile phones and sent them to WeChat Moments for a while, then put on disposable gloves and started tasting.
As soon as you pinch the skin of the pigeon, you can hear the crunching sound of the skin.
Tear off a leg with your hands, and the abundant juices will flow out. The tender and juicy pigeon meat and the golden and crispy skin will completely whet your appetite.
Put the pigeon leg into your mouth and take a bite. The fresh, tender, crispy and moist tastes come together, not to mention how enjoyable it is.
"No wonder people say that one pigeon is better than nine chickens. The taste is indeed unmatched by chicken."
Zeng Xiaoqi sighed, if she had just gone to the company early, wouldn't she have missed the delicious food?
After taking a bite of pigeon meat, she couldn't help but send a message to Shu Yun on her mobile phone:
"Hurry upstairs and eat crispy squab. This stuff is a great supplement. If you come late, it will be gone."
Less than a minute after the news was sent out, the sound of running in high heels came from a distance. As soon as he entered the door, Shu Yun asked curiously:
"Didn't you say you were making roast goose? Why are you making squab again?"
Shen Jiayue said with a smile:
"Because I want to learn. This is made with an air fryer. Sister Yun, hurry up and try it. It tastes great."
There is not much meat in squab, but every piece is of essence.
No matter pigeon legs or pigeon wings, they taste particularly delicious.
Lin Xu is not very interested in this stuff. He still prefers to eat roast goose with sour plum sauce.
At this time, the goose blanks in the drying room were almost dry, so he took a soup basin and faced the camera and began to mix the crispy water that is indispensable for roasting goose.
One pound of white vinegar, two ounces of red Zhejiang vinegar, three ounces of maltose, one or two pot heads, and a few slices of lemon.
After putting it into a basin, stir it evenly with a spoon, especially the maltose, which needs to be stirred completely until it melts. Only in this way can the coloring effect be good.
Crispy water cannot be boiled, otherwise the acetic acid in white vinegar and red vinegar will evaporate quickly.
As for Erguotou, it mainly plays a role in penetration so that the crispy water can better adhere to the goose.
After completely mixing the maltose, he went to the drying room, took out the goose blank that had been dried inside, hung it on the workbench and started pouring the crispy water.
The specific method is very simple. Hold a basin in one hand and place it under the goose. Hold a spoon in the other hand to pour the crispy water on the goose.
Wing roots, leg roots and other parts are key areas and need to be sprayed several times.
After pouring, place a tin foil pad under the goose's head to make a "bib" shape. This is to prevent body fluids from oozing out of the goose's mouth during the long drying process, and dripping on the goose's body will damage the skin and flesh.
It’s all about appearance, so be prepared in advance.
This layer of tin foil cannot be torn off until the end of baking, because body fluids or blood congestion will leak out from the goose head during baking. If you block it in advance, you can effectively prevent it from dripping on the goose.
The technique of making roast goose is not difficult, it’s all about the details.
For example, if the air is not blown properly, the skin of the meat will not be fully puffed up, which will ultimately affect the overall taste and appearance.
When ironing the skin, if the ironing is not done properly and the skin shrinks, it will also affect the final product.
As for the crispy water that is being poured, this is even more true.
The key parts should be sprayed several times to make the skin of the goose covered with crispy water as much as possible.
After pouring the crispy water, Lin Xu put the goose blanks back into the drying room again, turned on the fan, and continued to dry.
There is still a lot of crispy water left in the basin. It would be a waste if you just pour it out, but if you keep it for use, the white vinegar will evaporate over time.
After much deliberation, Lin Xu brought some more squabs.
Anyway, we can’t have roast goose for lunch, so instead of waiting, we might as well cook more squab for everyone to enjoy.
As for what to do if the ingredients for the steam-pot squab are not enough? Damn, just ask Lao Huang to send some more. This is not troublesome, and it happens to take care of Lao Huang’s business.
Zeng Xiaoqi finished eating the squab, carried her bag, and left the store happily.
Downstairs in the company, I happened to meet Chen Yan who was coming to work.
"Yo yo yo, isn't this baby Yan? I didn't reply to my message last night, and there was no response when I posted photos of food this morning. I thought you were being retaliated by criminals."
Chen Yan coughed dryly:
"Last night... Last night Ren Jie drank too much and vomited everywhere. I was busy cleaning up and didn't care about anything."
After saying that, Chen Yan took out her mobile phone from her bag and pressed the power button.
Zeng Xiaoqi asked with a wicked smile:
"Did you throw up after drinking?"
Mr. Chen blushed:
"Sure enough, people with small breasts talk a lot...what kind of food photos did you post?"
She walked into the elevator with Zeng Xiaoqi with her mobile phone, looked at the news in the group, and then looked at the updates in the circle of friends, her voice immediately raised an octave:
"Did you eat red crispy chicken last night?!!!"
“I just made crispy squab?!!!!!!”
"Oh my god, why do you keep eating delicious food behind my back?!!!!!!!!!!"
Chen Yan was so angry that she wanted to get out of the elevator and go to the store to eat squab.
It's unbearable, but you can eat delicious food behind my back. It's really unreasonable!
Zeng Xiaoqi pulled her and said:
"It's gone now. Let's wait until noon. There will be more than a dozen squabs at noon, which will definitely satisfy your appetite. Hurry up, there is a lot of work today."
Chen Yan: "..."
Sure enough, people who have had enough to eat and drink like to be the lucky ones!
You've enjoyed it, but I haven't tasted it yet. I don't have a share of the red crispy chicken, nor do I have a share of the crispy squab. I was laughed at by this little breast monster early in the morning.
I'm so miserable!
"There is crispy squab at noon and crispy roast goose in the afternoon. If you go now, you can eat at most two bites of the crispy peanuts made by the landlady. You can choose for yourself."
Upon hearing this, Chen Yan gave up the idea of going to the store.
Ren Jie and I just had a piece of braised pork and three ounces of steamed buns. We are not very hungry at the moment, so we should wait for lunch. I wonder how the crispy squab made by my brother-in-law is. If it is delicious, I will try it later.
Eat it often.
They say pigeons are a great supplement, so it’s time to replenish your body.
When she came to the company, Zeng Xiaoqi asked:
"There is a plan for a new program in the USB flash drive I gave you after get off work the day before yesterday. Have you read it?"
"Look, your design idea is good. We can discuss it with the masters in the next year... By the way, I'll give you the USB flash drive to avoid confusion with the USB shield."
Chen Yan reached into her bag and instead of taking out the USB flash drive, she took out a small black bottle similar to a perfume bottle.
Zeng Xiaoqi raised her eyebrows:
"What is this? Is it magic oil?"
"Oh my God, you are a ghost. This is the dog repellent medicine that my family Ren Jie used yesterday when he was on a mission. It can prevent being bitten by dogs. I thought it was fun so I put it in my bag. If Dundun doesn't behave, I will teach him a lesson. Huh?
Hum!"
"Then you are really Dundun's dear aunt..."
"Yes, as an elder, you have to let the little ones feel the dangers of the world."
Chen Yan took out the USB flash drive, handed it to Zeng Xiaoqi, and went back to her office to work on it. Zeng Xiaoqi also started preparing for today's shooting.
At nine o'clock in the morning, Lin Xu came to the small kitchen again, brought over the pickled squab, and blanched the skin with hot water.
Then hang it up, blow dry with a fan, spray it with crispy water, and put it in the drying room to dry.
When it's almost eleven o'clock, take out all the squabs, heat a pot of oil, then put the pigeons in a colander, fry them several times, and then put them into the hot oil.
When the pigeon's skin is fried until it turns red in color and forms a shiny hard shell, take it out and control the oil.
This is the famous crispy squab in Cantonese cuisine, also called braised squab.
The braised pork here is not braised in braised pork, but the pigeon's skin is blanched with hot oil until it turns red.
After everything was fried, he carried it outside on a tray and said to the people who had been waiting for a long time:
"Crispy squab, one per person."
There were a lot of people eating at lunch today. In addition to all the members of the fat loss team, Geng Lele, Yue Liyue and Li Qiang all came to eat together.
Originally, they wanted to have a meal of roasted goose, but they didn't expect that there was no roasted goose. Instead, they tasted crispy squab.
Chen Yan put on her gloves, held a red-skinned pigeon in front of her, and gently tore open the pigeon's legs. When she saw the gravy inside, her dissatisfaction immediately disappeared.
"These pigeons are doing really well, brother-in-law, when are they going to get new ones?"
"We'll talk about it later. The main thing now is roast goose. I still need to practice making squab. Moreover, these are old pigeons and the meat is not tender enough. If you want to serve this dish, you will have to buy small squab later."<
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Young pigeons eat meat, old pigeons drink soup.
Although the crispy squab made by Lao Ge is chewier and larger, the cost is also a bit higher. Relatively speaking, squab is better. It is small and can be eaten only once per person.
To feel full, don’t delay eating anything else.
Zeng Xiaoqi said:
"Mr. Tateyama heard about making roast goose. He went home to write at noon. He will probably bring his calligraphy treasure to eat together in the afternoon."
Lin Xu was joking last night and said, "The best goose in the world." I didn't expect that this old man would actually give me face, but just give it. Anyway, sooner or later, this day will come.
He tore open the pigeon's wings and ate the meat with the abundant juice.
Not to mention, this method of marinating first and then blanching the skin makes the pigeon really good. The skin is crispy, the meat is tender, and it is very tasty. It is indeed Lao Guang’s favorite delicacy.
Yue Liyue said:
"Old pigeons are usually eaten braised, and they don't taste very good. I was planning to go home in a few days, but now that there is something delicious, I will wait until I finish attending Boss Lin's wedding before leaving, and eat more of Lin Ji's
Delicious."
After becoming an anchor, her monthly income easily exceeded six figures, which made Yue Liyue completely regard Lin Ji as a canteen.
Of course, in addition to eating at Lin's Kee, he also guest-starred as a store explorer and reviewed some Cantonese restaurants in Beijing. He felt that some high-end Cantonese restaurants tasted good, but the prices were a bit high.
Relatively speaking, Lin Kee’s price is more worthy of its reputation.
After finishing the squab, the kitchen also sent over various delicacies made from goose offal.
Everyone had a great time eating the rice.
After eating and drinking, Lin Xu came to the kitchen and started to make the crispy paste for roasting the goose.
The function of the crispy paste is to prolong the crispiness time of the goose skin, and also add a thin layer of glassy texture to the roasted goose, making it more beautiful in appearance.
The preparation of crispy paste is very simple.
Mix low-gluten flour, rice flour, egg white, and baking powder together to make a slightly thicker paste. After mixing, use a brush to brush evenly on the surface of the goose base.
Then continue to blow in the drying room.
When he was doing this, Shen Jiayue was always responsible for following him and taking pictures, showing as much as possible how to roast goose.
Lin Xu is not like some chefs who make gourmet videos, deliberately leaving out key steps, which not only easily misleads netizens, but also seems petty.
Not only are they envious of the traffic on the Internet, but they also want to save others from actually learning it.
This kind of behavior really damages the chef's character.
Every time he sees a similar video, Lin Xu will deliberately make a similar dish, completely revealing the chef’s hidden steps.
If you want to make it public, do it openly; if you want to keep it secret, don’t make it into a teaching video.
While you are jealous of other people's traffic, you are secretive at the same time, always trying to take advantage of all the good things. Who do you think you are? A son of the plane?
At three o'clock in the afternoon, the surface of the goose blank was dried again.
Lin Xu held a bowl of peanut oil and carefully applied a layer of oil on the surface of the goose with a brush.
Peanut oil also has the function of extending the crispiness of the skin. Even if the goose meat is cold, the skin will still be crispy.
In order to make the goose skin crispy and delicious, from the first layer of crispy water, to the second layer of crispy batter, to the third layer of peanut oil, it is all for this purpose.
However, restaurants with good business will usually cancel the third brushing step, because if the roast goose is a hot seller, it will be sold out as soon as it comes out of the oven, and there is no need to extend the crispy texture.
At 3:30, Lin Xu put the lychee charcoal in the oven and started to preheat the furnace.
When the furnace temperature reaches about 220 degrees, put the completely cooked goose blank in, turn on the automatic rotation function, and start baking.
It has been a long time since the roast duck oven was built. Before, it was either roasting fish or lamb. Today, we finally roasted poultry that is similar to duck.
However, although the roast goose has been put into the oven, we can't sit down and wait to eat it yet. There is still one most important ingredient that has not been made, and that is sour plum sauce.
Pick the green plums and pickle them with sugar and salt to make sour plum sauce.
But this kind of sour plum sauce cannot be eaten directly. It needs to be simmered to bring out the sour and astringent taste of the green plums, and then the sweetness and sourness can be adjusted so that it will be more delicious when paired with roast goose.
When he didn't have any skills before, Lin Xu originally planned to go to Building 10 to get some sour plum sauce.
But now that I have the skills, I might as well do it myself.
He took a larger stainless steel pot, added five kilograms of water, and poured fifteen kilograms of finished sour plum sauce into it. While boiling over medium heat, he stirred repeatedly in the pot with a slotted spoon.
The purpose of this is to separate the pulp and core, and at the same time stir the pulp into a paste, so that the sour and astringent taste in the pulp will float out with the water vapor.
After all the pulp and core are separated, use a large slotted spoon to remove the core.
Then add five pounds of born sugar into the pot, then add a little white vinegar to increase the sour taste, and cook over medium-low heat until it becomes thick, then you can take it out of the pot.
The sour plum sauce served with roast goose must be thick enough so that it can stick to the meat and at the same time, you can enjoy the silky texture of the sour plum meat.
While Lin Xu was cooking, Shen Jiayue came over and looked at the sticky sweet and sour sauce in the pot. She couldn't help but take the fries she had just "developed" and dipped them into the pot.
In the mouth:
"Eh? This tastes great with French fries. It's better than the tomato sauce I bought."
The sour plum sauce tastes very good, with the right balance of sour and sweet, as well as the fruity aroma of sour plums and a slightly salty feeling. It can be paired with roast goose.
Lin Xu put the cooked sauce on the tray to dry. Now everything is ready, just waiting for the roast goose to come out of the oven!
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