Chapter 960 Wencun Five Flavored Goose, Green Leather Sauce Thanks My Deer Girlfriend Wan Wan
Smoking and roasting with spices does not mean that the longer the time, the better. The term "lasting fragrance" does not fit well with the delicate environment of "burning" and "roasting".
When the water on the surface of the goose body is basically dried and gradually heated, the oil inside will begin to seep out.
The translucent amber-yellow orange oil certainly gives people a stunning and magnificent feeling, but when the oil and spices come into contact and are heated by the heat from the bottom of the pot, I believe no one will like that weird taste.
Take out the goose in due course and hang it in a ventilated place.
The cooling effect of Snow Dumpling Boss allows Yanhui Mountain to maintain a sub-zero temperature that should not have existed during the Cataclysm, which is very friendly.
The steaming body of the goose cooled quickly in the cold wind, and the oil gradually solidified. All Lin Chou had to do was to wipe away the remaining oil on the goose as much as possible.
The originally light-colored goose skin took on a smoky color - a color similar to the color of many dried incense itself, and also like the texture of new bacon that has just gone through time.
Lin Chou poured out the spices in the pot, fried some brown rice to remove the smell, and then washed the pot.
The cooled goose is put into the pot a second time, and the goose skin is seared until slightly charred to "seal" the aroma of the spices penetrating into the meat, which can be regarded as an alternative edge sealing.
Frying a whole goose without oil is a technical task. If you are not careful, the fragile goose skin will be charred and carbonized. Therefore, Lin Chou has to hold the pot and shake his wrist at all times to let the goose "draw circles" in the pot to heat evenly.
Fry until just right. Pour thick soy sauce directly on the goose body. When the soy sauce cooks through the goose body and makes a sizzling sound on the bottom of the pot, cook a large amount of rice wine to cover the goose body. Add sugar, licorice and cinnamon, and finally add a green onion.
Throw the knot in.
Yes, what Lin Chou wants to make is the five-flavored goose. It is a simple recipe and simple seasoning, but it is a very stylish Wencun five-flavored goose.
Different from the usual five flavors of light soy sauce, sugar, wine, vinegar and water to dispel heat and clear away the deficiency, the "heavy flavor" of Wencun Five Flavor Goose actually appeared in response to the "winter scene".
Wencun Wuwei Goose is also called Taishan Wuwei Goose. Its hometown, Wencun, Haiyan is located in the Pearl River Delta region, surrounded by fertile fields and mountains and sea.
It is said that a long time ago, every household in Wen Village and Haiyan had the habit of raising domestic geese. Although the varieties are different, the geese also feed on aquatic plants, snails, shellfish, etc. The quality of the meat is very high, even the geese produced
The egg yolks are all yellow to red, like pickled salted egg yolks.
The local geese rely on the great rivers and seas. They are strong and good at fighting winds and waves, which makes them particularly strong in character. The older they get, the more so they become.
There are rumors from outsiders that the local geese in Wencun usually chase a dog to peck a thief or something. It is such a common thing that most people don’t keep the old geese and usually slaughter them the same year they raise them - say no
It must be that they are afraid that after raising an old goose for several years, even the owner himself will not dare to compete with him in the end.
The locals have the custom and tradition of offering sacrifices and praying for blessings during the New Year festival, so the majestic goose is naturally the best choice for sacrificial offerings. Slowly, the Wencun Five-flavored Goose, which is rich in local taste characteristics, also became popular.
However, if you want to eat authentic Wenchun five-flavor goose, you need a very special sauce.
Lin Chou glanced at the stewed goose in the pot, closed the lid and turned down the heat.
"Well, where did we see you last time? Let me think about it..."
Boss Lin held his chin and thought for a long time, then suddenly snapped his fingers.
"Yes!"
Lin Chou said something to the people in the dining room in front, and rushed towards the mountain stream carrying a bamboo basket on his back.
The system uncle has long since "planned" a large area of the Ancestor Mountain at the other end of the mountain stream to himself, treating it as his own private land - of course there is nothing wrong with this. Even if the system does not beep, no one or beast dares to touch Uncle Gungun's troubles.
Zushan is home to outstanding people, and there are all kinds of flowers, plants, and trees. Even magic plants are not that rare, leaving Lin Chou with a very broad space for display.
What Boss Lin is looking for is the fruit of a Dipterocarpaceae tree. To put it simply, it is wild green plum (green plum).
Since Boss Lin doesn't like sour and sweet flavors, he did see this kind of green plum tree in the back mountain one time, but he didn't pay much attention to it.
After wandering around for a long time, my keen sense of smell as a cook finally made my discovery.
"Hey, why didn't you remember how advanced this thing was?"
In a barren mountain area close to the beach of Heichenhai, there is a giant tree that is two arms thick. The crown of the tree is at least thirty meters high from the ground. It exudes the refreshing smell of fresh wood. You can see it below.
The crown as a whole is composed of dense oblong leaves, mixed with small light red tower-shaped inflorescences, and many fruits are hidden in the inflorescences.
The trees are really tall, but the green bark on them is only a little bigger than a little finger. They are almost mature, but some of the fuzz on the surface of the fruits has not yet fallen off.
Lin Chou climbed up the tree on his hands and knees, picked some green bark and green bark flowers, and tasted them.
"Hiss...it's so sour..."
Green plum wine is a good thing. It produces fluid, quenches thirst and promotes appetite. It even has the effect of purifying the blood, preventing cerebral hemorrhage and inhibiting various tumors. Especially the green plum wine before the catastrophe has a very ancient history.
Of course, the price of high-quality green plum wine is even more expensive than its history.
After harvesting the green peel, use an ice blower to pickle the salted green plums. Remove the plum cores and cut into shreds with lemon peels. Green plum blossoms, a little vinegar, cinnamon and wine are pounded into a puree. Boil in an earthen pot for a while, and finally add
Enter the ice box for secondary fermentation.
When making green peel sauce, Lin Chou couldn't help but think of a particularly "miraculous" raw material - Zigui peach leaf orange.
There is no other choice to use green lemon peel, and the orange peel of Zigui Taoye Orange is the most desirable and ultimate existence.
"This kind of thing must have disappeared into history long ago."
In the era of great catastrophe, mankind has lost so many things that even Lin Chou, a cook who has "no desires and no desires," sometimes feels distressed and heartbroken when he thinks about it.
The green skin sauce has been "bitten" by the ice blower, taken out and set aside, and the five-flavor goose in the pot is about to be completed.
Wencun Wuwei Goose selects new geese of that year, and the average weight is about ~4.5 kilograms. However, Lin Chou's goose weighs more than double, and it takes a little longer.
The five-flavored goose should be served with green skin sauce, so it should not be heavily salted.
Speaking of which, the main saltiness and thick base of goose meat comes from soy sauce.
The soy sauce Lin Chou uses is carefully made by Mrs. Hu. It is very fragrant and definitely much better than ordinary soy sauce.
When the remaining soup in the pot becomes thick and shiny with shiny strands of foam, the five-flavor goose is ready to be served.
"Duh duh duh!"
The sword cuts the body, the heart cuts the soul~
In the kitchen, Lin Chou's very rhythmic sound of raising and lowering the knife was heard in the dining room, and a look of understanding suddenly appeared on the faces of the group of people.
"Okay, okay."
"Okay, okay, cough, I don't know what Lin Zi did..."
"What do you care? Just prepare your mouth and that's it!"
Little girl Xia Yu bore the brunt of everyone's envious looks - speaking of a dark-minded and petty guy like Boss Lin, he rarely gave any special care.
So far, only a handful of people have enjoyed this kind of treatment, such as Leng Moumou, Si Moumou and so on.
Huang Dashan and Wu Ke's eyes have turned on the "flash" mode.
Sikong held chopsticks in his hand with a serious face: The main reason is that there are a lot of people today, which makes Sikong, whose appetite and eating speed have always been unsatisfactory, feel an unprecedented sense of crisis.
Xia Yu looked like she was in a daze, not knowing what she was thinking.
As for Leng Han, he was still sitting there with a calm expression - at this time, the broken table corner was no longer in her hands.
Lin Chou was holding a large round white porcelain plate, which was very thin and light. The shallow bottom of the plate was outlined with plain vines, which was consistent with Lin's style.
What is Lin's style?
Oh, the tableware provided by the system has never been acceptable and can be rated as antiques.
Anyone who takes a look at the various tableware in the small restaurant will think that the boss is either a lunatic or has a brain defect - as the saying goes, begging for food with a golden rice bowl in hand.
You have so many priceless antiques, why do you still look so stingy that you can't take care of yourself, just to be annoying to others?
There is a golden-red round "meat mountain" placed on a large white porcelain plate, and the thick sauce or fat slightly reflects the light.
Huang Dashan rubbed his hands,
"Hey, roast goose? Okay, okay!"
Sikong objected,
"It's braised goose, it's different."
Lin Chou placed the large white porcelain plate with a flat bottom on the table.
"Five-flavored goose, green skin sauce, I guess I have never made dishes with such taste. Please give it a try."
Everyone immediately looked at Xia Yu.
The little girl was at a loss, so after being reminded by Mr. Shan, she just said "oh" twice, picked up a piece of goose meat with chopsticks, and put it in her mouth.
"Huh?" the little girl said in surprise, "It's actually a little sweet..."
Although it seems to be marinated, the goose skin has strong toughness, and there is almost no fat in it, making it very thin.
There is no interlayer "cavity" like roast goose under the thin goose skin. It is tightly connected to the meat. The new and tender goose meat is delicate and refreshing, extremely smooth, and the intoxicating aroma of wine and the refreshing taste of licorice linger on the lips and teeth.
, which is eye-catching and unforgettable for a long time.
Lin Chou smiled and said,
"I want to eat it with some green peel sauce."
"oh oh."
Xia Yu picked up a piece of goose meat again, this time she chose the "wing".
The goose's wings were very long and had been cut into palatable pieces by Lin Chou. Xia Yu dipped them lightly in the bowl of orange-yellow sauce that Lin Chou called "green skin sauce" and put the wings in it.
Put it in your mouth.
"Well..."
The refreshing and fruity sweet and sour taste of the green peel sauce immediately collided in the mouth, like a small battle.
There was a slight "tingling" and numbness on the tip of Xia Yu's tongue, a bit like mint, which made people feel refreshed and the chaos in their minds was swept away.
"Click~"
Xia Yu wanted to bite off the tender goose meat, but when she closed her teeth, the goose bone that should have been very hard actually broke off, making it as crispy as a finger biscuit.
"You can even eat the bones..."
The tubular bones have the smell of fat and spices, which become more and more harmonious with the goose meat as you chew them, and the richness of the green leather sauce precipitates an unbelievable wonderful taste.
Watching Xia Yu take two bites, a group of people almost drooled and burst into tears at the same time.
Girl, you...you should give in to us...
Master Shan coughed, his face full of earnestness,
"How does it taste?"
Xia Yu pursed her lips, took down her chopsticks one after another, and only said after eating the fourth piece of meat,
"tasty..."
Huang Dashan opened his mouth, no longer caring about being shameless, and said happily,
"Ah, it's delicious, isn't it? Everyone is using chopsticks!"
His chopsticks moved toward the piece of meat he had long been interested in.
Goose leg, a coveted part and the thickest piece of goose leg.
The cross-cut goose leg is less than one centimeter thick, an unusually rounded piece, and the whole is divided into three rings.
The center ring is a bone tube, which is still standing out from the crowd while lying on top of the rest of the meat - the bone tube is actually overflowing with bone marrow.
"Who has ever seen yellow goose bone marrow..."
The outer ring is the pinkish-white leg meat. Even if the muscle fibers are cut off, the layers are still distinct, giving people a very neat and coordinated feeling.
The outermost ring is thin and taut skin.
Master Shan took a breath,
"You are the one..."
However, his chopsticks collided with another pair of chopsticks. By the time Mr. Shan came to his senses, the goose leg had already been dipped in the green leather sauce dish, and then it changed from a perfect round shape to a round shape in another person's mouth.
A disappointing C shape.
I said!!
Huang Dashan was so angry that this was so wicked~
Sikong licked his lips, meaning that no bit of Qingpijiang could be wasted. His eyes were still looking at Huang Dashan, but the showoff of successfully stealing the chicken was no longer in his eyes.
Sikong's face showed a look of extreme satisfaction, and he picked up a slice again.
This time it’s still goose legs.
He suddenly picked up a spoon and scooped out half a spoonful of green skin sauce, poured the green skin sauce across the slices of meat, and then made a very ungraceful move - he directly placed the meat slices covered with green skin sauce on his hands.
, holding it with both hands and carefully bringing it to the mouth.
"Ah woo~"
This rough way of eating did not match his exquisite clothes and the gorgeous status of a certain Sikong.
Huang Dashan: "..."
What about you?
"Hoo, hoo, hoo"
Sikong was so burned that he exhaled repeatedly and fanned the cool air with his hands to relieve the burning pain. Even so, he continued to chew.
Such delicious food must not be spit out just because it is hot. Sikong cannot accept that kind of waste.
Sikong hissed and said vaguely with the heat,
"One hot dish and three delicacies, the ancients...the ancients never deceived me..."
Lin Chou was also eating, and he added,
"The five-flavor goose has its own flavor when eaten cold or hot. Of course, it tastes best when it's fresh out of the pan. Well, don't be stunned. Everyone, eat it. You're welcome."
Wu Ke stepped forward. As an ordinary person among a group of evolutionary bosses, he was completely worthy of being squeezed in.
"There are not many opportunities to hear Brother Chou say this. Eat, eat, eat, you have to eat. Let's eat together in the poor black heart forest!!"
Everyone followed,
“Is it really sweet and sour marinated goose?”
"How to make this sauce? My boss Lin is amazing."
"This is my first time cooking goose like this. Hey, that's not right. It seems like it's my first time to eat goose..."
After someone took a bite, he started to care about another important issue.
"Brother Chou, will this goose be kept regularly in the future? Can it be put on the menu?" (To be continued)