After a season of feeding in autumn, geese in winter are the fattest time of the year.
Yu Jianping always felt that the goose meat delivered in the western suburbs of the capital was not as good as the local goose meat in Rao Township, so he asked Yu Jian to find a company that could deliver the goods on a regular basis and deliver a batch every once in a while.
The goose is slaughtered and washed repeatedly with clean water. There should be no trace of hair left on the goose skin. Secret sauce is added to the belly of the goose, and then it is sutured and tied tightly with thread.
The whole goose is immersed in skin water, the goose body is evenly moistened, air-dried for twelve hours, and then flipped and baked in the oven. After ninety minutes of baking over high fire, the goose skin takes on a red agate color.
The goose pushed on Yu Jianguo's dining cart is fresh from the stove.
"Everyone, keep an eye on it!" Yu Jianguo laughed loudly, picked up the big knife, and split the goose's belly open with one stroke. The rich juice flowed out, and for a while everyone could smell the aroma of duck meat.
Yu Jianguo raised his knife and cut the roasted goose into equal pieces. When he was about to leave the butt of the goose, Jin Changguo said: "Slow down - leave the butt for me!"
Everyone thinks that the goose's butt is a place for excretion, but Jin Changguo knows that this is the essence of roast goose.
"Okay, I'll keep it for you!" Yu Jianguo picked up the goose's butt, put a small plate on it, and placed it in front of Jin Changguo.
Jin Changguo picked up the plate and smelled it, picked up the goose's butt with chopsticks, and dipped it in a little sour plum sauce. It was really delicious. After the goose was roasted, most of the fat leaked out, and only a little bit remained. That's it.
, eating it in his mouth made Jin Changguo extremely satisfied.
"Hold on, there will be other dishes coming later." Yi Jianguo said hello and pushed the dining cart away. This time, he seemed to show everyone his superb goose chopping skills.
"Crack-" After one bite, the goose skin made a crisp sound. Tang Jingling was slightly surprised and continued to chew the meat in his mouth. The meat was soft and soft, combined with the crispness of the goose skin, it was really delicious!
Jin Changguo ordered the sauce: "Don't eat the goose in vain, dip it in this sour plum sauce." This is a unique way of eating in the Chaozhou area. The salty roast goose is dipped in a little sour plum, and the mouth is full of sweet and sour taste.
Unique and soothing.
Tang Yuan and Li Jingguo felt that the original roast goose was the most delicious. After taking a bite of the meat and a sip of the old goose soup, they really wanted a bowl of rice...
As a girl, Tang Jingling couldn't resist the sweet and sour taste, so eating with sour plum dip suited her taste, and she ate a lot of it from a plate of sour plum sauce.
Seeing that the roast goose was almost finished, the waiter brought the next dish, sauced pork knuckles.
The pig's trotters are stewed until soft and the color is red and shiny. Even though Tang Jingling is a woman, her favorite is the pig's trotters. After one bite, it is full of collagen. When you eat the pig's toes, it is all between the joints.
The muscles taste even better when bitten into your mouth.
"The pig's trotters are well braised, not fat or greasy, fresh and tender..." Jin Changguo only took one bite and couldn't stop.
Li Jingguo advised him from the side: "You should eat less, your cholesterol is high!"
Now the old man quit, threw his chopsticks and started to lose his temper: "Why don't you let people eat well?!" You can't eat this, you can't eat that, it's better to seal his mouth and pull him down.
Li Jingguo surrendered: "Come on, please, you can have another piece." He was told to eat less and still refused. No wonder he had to carry his wife out on his back. Humph, look at him not going back to sue the old man.
The next dish is also a big dish, abalone sauce fish maw. Soak the fish maw in cold water for twelve hours, use chicken soup as the base, add abalone, oyster sauce, scallops and other fresh ingredients, and simmer the fish maw over low heat.
When serving, sprinkle a little salt and garnish with coriander.
The texture of isinglass is just like meat, and the soup is overflowing in your mouth, so you swallow it before you can chew it.
Jin Changguo ate several chopsticks, and then he wiped his mouth with oil and said to them: "This thing is made as a family heirloom in our Chaozhou. If any girl doesn't have a few pieces of good fish maw as a dowry, she will be killed."
My husband’s family looks down upon me!”
Tang Yuan smiled: "Then when my wife married you, did she also have isinglass as a dowry?"
"That's not the case!" The old man proudly gestured to several people, "It's so long and big... But when it was the most difficult time, your wife sold it in order to maintain the whole family..." This matter has not been known to this day.
This is Jin Jangguo's heart disease.
Li Jingguo replied indifferently: "Can't you just buy her another one?"
"You brat! Can the one before be the same as the one now? And do you know how much this thing costs?"
"How much?" Li Jingguo was at a loss again...
"It ranges from tens of thousands to hundreds of thousands!" Jin Changguo said a few figures slowly, and not surprisingly, he saw the surprise on everyone's faces, "This thing is worth more than gold in Chaozhou."
Tang Yuan really didn't expect that there are such expensive ingredients in Chinese food. In his impression, what he saw in Chinese food were just ordinary poultry and fish, but Western food. Although the cooking methods were simple, they pursued the highest quality.
Delicious and fresh ingredients.
This is why he sometimes feels that Chinese food is really not good.
But after listening to Jin Changguo's words today, he felt that he was too naive. In addition to making ordinary ingredients into complex flavors, Chinese food can also bring high-end ingredients back to their original nature.
Just like the roast goose just now, he knew after just one taste that this goose was extraordinary and definitely not ordinary.
Moreover, the juice that comes out of the goose meat is the umami flavor of the goose meat itself, and there is not much seasoning in it.
He couldn't help but have a new understanding of the two brothers of the Yu family. Not only were these two extremely passionate about Chinese food, they also had very superb cooking skills.
Sigh... He sighed silently. It seemed that the road to having Yu Jianguo become his second chef was far away.
Finally, snails and vegetarian dishes were served. Jin Changguo was not happy and pulled the waiter and refused to let go: "Are your chefs afraid that I won't pay? Why did you serve me vegetarian dishes?"
The waiter struggled, secretly thinking that this old man was really energetic: "Master Dayu said, for the sake of your health, you can't eat too much meat, and I asked the others to forgive me, and he will make up for it when you come alone next time."
.”
Oh, they are treated differently...
The old man was so angry that he stopped eating the food and wanted to argue with Yu Jianguo. When the waiter saw that his posture was not right, he quickly ran away.
None of the three people at the table paid attention to him. After he made a fuss for a while, he also laughed and cursed for the third time: "You brat——"
Yu Jianguo has been in Jinfulou for many years, and he has a clear understanding of the tastes and appetites of the regular customers. Jin Changguo is seriously suffering from high health, and there are so many red dishes today. Even if he has the intention of entertaining, he can't ignore the old man's taste.
Ignore your body.
I can only say sorry to the other three.
Tang Yuan came here after eating. Tang Jinling had a small appetite, so most of the food went into Li Jingguo's stomach, and he had already begun to burp.
As for Jin Jangguo, he touched his protruding belly and drank the juice from the soy pork trotters in retaliation...
Li Jingguo:! Now, it’s hard not to complain! He’s still waiting for the last mouthful of rice left in the soup mixing bowl!