The moment the roast goose enters your mouth, the skin, meat and bones are instantly separated.
Crispy skin, tender meat, fragrant bones, fat but not greasy.
Plus the sour plum sauce which is light but slightly spicy and sour.
The combination of sweetness, sourness and sourness is simply the best sweet and sour partner.
“It’s delicious. It is indeed one of the representative delicacies of Cantonese cuisine!”
“The roast goose is blown, coated with five spices, sewn on the belly, scalded in boiling water, cooled with water, evenly skinned with sugar water, left to air and then marinated, and finally hung in the oven or turned over an open fire and roasted!”
"The five spices are completely marinated and grilled to add a flavor to the tender and juicy goose meat!"
"The process of blanching the skin with boiling water is very fast, and then brushing it with sugar water. The roasted goose skin is golden and crispy. If you take the skin out alone, it is a very good dish!"
"These are just a process of laying the foundation. The really important process is baking!"
"The roasting of roasted goose does not require the aroma of fruit wood to increase the fragrance of the duck like the roasted duck with fruit wood. It only requires slow roasting with smokeless and odorless charcoal!"
"The high temperature will make the skin of the roast goose crispy little by little. The five spices are afraid of the heat, so they rush into the meat, making the roast goose very delicious!"
"As expected of Yangquan Restaurant, the chef who made this roast goose has fully met the standards for a state banquet!"
"This is a top-notch roast goose with a score of 8.5. If you add this sour plum sauce, it will be enough to score an 8.7!"
"Hello, could you please ask the chef who made this dish to come and meet me when you are no longer busy? I would like to invite him to the state banquet!"
Ye Gui grabbed a passing waiter. When the waiter heard this, he immediately said: "Yes, yes, Master God of Cookery!"
"If there's anything wrong with this roast goose, it's that there's a little problem with the proportion of five spices!"
"Let me ask you a question, what is five-spice!"
"Fennel, Sichuan peppercorns, star anise, cinnamon, and cloves are the five main spices used in cooking!"
"Hey, is your keyboard connected to your mouth? Why is it so fast?"
"I've only beaten half of it, and you've finished it all?"
"Damn, your hands are so fast, why don't you go write a novel!"
"I'm sorry, I just write novels. It's just that I can't make any money from writing books, so I won prizes by answering questions here from the God of Cookery!"
"day!"
Ye Gui said: "You got it right, I'll give you a year's supply of five spices!"
"It's just that there are many traditional condiments in the Xia Kingdom. In addition to the above five kinds of aromatics, there are also mugwort, grassroots, honeysuckle, flower dew, osmanthus, rose, begonia, bergamot, orange wave, orange peel, etc. Colors,
The combination of aroma and taste is the essence of pot cooking. There are endless articles and endless mysteries about these three!"
“It all depends on the chef’s self-discipline!”
"For example, this roast goose, in addition to the common five spices, also adds tangerine peel and osmanthus!"
"The function of tangerine peel is to remove the fishy smell, and the function of osmanthus is to increase the fragrance. That is because the five spices themselves are a bit heavier. If only these five spices are used, the ingredients will become slightly salty, so we use tangerine peel and
Osmanthus fragrans!"
"This is what I like about him. The idea is great, but there are just a few grams more of tangerine peel and osmanthus, which suppresses the fragrance of the spices!"
"Otherwise the score would be even higher!"
Ye Gui picked up another piece of roast goose.
When eating roast goose, you don’t need to deliberately eat the meaty legs or chest.
Pick up a piece of meat at random, with or without dipping sauce.
The moment you eat it, the wings-thin bones of the roast goose separate from the meat and are spit out.
The rest of the place is all meat!
Because the raw material of roast goose is made from high-quality black-maned goose produced in Guangdong.
This goose has a short growth period, is of medium size, has thick meat and small bones, is plump and delicious, and is an excellent raw material for making roast goose.
It is precisely because the raw materials for roast goose grow in this goose sky, so after the chef's miraculous skills, it turned into such a delicious roast goose dish.
Black Mane Goose:???
Although I am not a human, you humans are real dogs!
"In Yangcheng, in addition to roast goose, there is also a kind of braised goose. The lion's head goose is also very delicious. Let's see if you are free during this period. If you are free, I will try the lion's head goose!"ъìqυgΕtv.
℃ǒΜ
After reviewing the roast goose, the white-cut chicken, a classic of Cantonese cuisine, was served again.
Although many people now use white-cut chicken to describe Xia Guo men’s football.
But this also shows that the skin of Xia Guo's men's football team is very white, as white as plain-cut chicken.
"This dish of plain-cut chicken should be learned from Master Ji Di. He made this dish at that time. I don't know how good his apprentice is at it!"
Ye Gui took a piece of white-cut chicken and dipped it in a little seasoning.
