Food starts with Mapo Tofu

Chapter 132 First Trial of Rouge Goose Breast
A few days later, Chen Nian didn't know what was going on with An Hongdou. Although they also added WeChat after dinner that night, it was inconvenient for them to disturb them during the creation process.

Making music is also considered art, and artists probably always have a little eccentricity.

In case I send a message to send the inspiration to others.

Moreover, the new video from Miaomiaowu's side didn't seem to be edited, and Chen Nian was also inconvenient to ask. I usually don't watch every video three times in a row, and sometimes I will prostitute for nothing, so I am not ashamed to urge an update.

But in the process of waiting, the apricot flower jam bought online before aging came back.

There are good goose guests on the stream, and they call each other a group of snow.

The willow roots are warm in spring, and the clouds of apricot blossoms come.

This is a five-character quatrain created by a poet named Guo Yi in the Yuan Dynasty, and the name of this poem is Xinghua Goose.

For the method of Xinghua Goose, Chen Nian has already checked many kinds on the Internet, and finally selected a few that Chen Nian thinks is more reliable, and then slightly integrated and modified it with the solution he found before.

When it was time for practice at night, Chen Nian took out a whole goose, the feathers of which had been plucked clean.

And when preparing the ingredients in the afternoon, the old age had already removed all the internal organs of the goose, and then marinated it.

A moderate amount of salt.

A little pepper.

Fragrant leaves two.

Burn the aroma on a low heat. After burning these seasonings for about 1 minute, wait for them to cool down, and then spread them evenly on the inner and outer cavities of the goose, and marinate them like this until now.

It is estimated that it is also delicious.

Just like girls use fragrant cosmetics every day.

As far as his way of applying marinade, Chen Nian thinks that with a little practice, he might be a very good makeup artist.

This time, the whole goose was used for aging, because he checked some information later and found that the rouge goose was made of whole goose in a certain period of Ming Dynasty history, and then the position of the breast was removed after it was made. .

So Chen Nian decided to try this first.

Take out the basin that has been marinated for an afternoon, open the plastic wrap after aging, take out the goose and clean it.

Boil water in the pot again, put the goose that has been washed cold into the cold water for a cold bath again. As for the amount of water, I have thought about it for a long time. At this time, the water surface just covered the body of the goose.

This wave is called cold water stewed goose.

The next step is to add the three-piece set to remove fishy smell.

Onion, ginger, cooking wine.

These three things can be said to be good friends. Basically, whenever there is a need to go to the fish, there will be the figure of their three brothers.

Then Aged Nian took out the spice package that had been prepared earlier and put it in it, and then boiled it on high fire.

Under the fire, the goose meat gradually began to become firmer, but after reaching a certain critical point, the goose meat began to separate from the bones.

In the old age, another apple full of holes poked with chopsticks was put in. This is also an important step in making apricot goose or rouge goose.

Because the fruit acid can make the meat more firm and fine.

Of course, when the apples were put in, Chen Nian put some apricot blossom jam in it.

Then turn to medium heat and simmer for an hour. The tempting smell gradually diverges from the goose body and moves towards the old age. It has the aroma of goose meat, but it is tempered by fruity flavors.

During this process, Chen Nian added some red yeast rice to the pot, which is the main raw material for coloring.

And the apple is of course indispensable. Although the apricot flower sauce was added earlier, compared to this big goose, the apricot flower sauce can only play a slight role in seasoning and removing fishy smell, so at this time Just exist as a behind-the-scenes person.

When the goose is cooked, the appearance of the goose turns red because of the red yeast rice, and because the time of stewing in the hot water bath is long enough, the stewed bones are crispy and tender, and the jade body is horizontal.

Taking it out of the pot, Chen Nian directly cut off the red goose breast that had been dyed with red yeast rice with ruthless iron hands.

Chen Nian couldn't help but put a piece of goose meat into his mouth as if sneaking.

But at this time, he could only taste the faint fruity flavor mixed with the goose meat, and the more subtle flavor of apricot blossoms. Although the meat smells good, the meat quality is not bad, and the soup in it is sweet, but after all, the ingredients are all used To enhance the flavor, not as the main flavor.

But overall it still feels a bit greasy.

As a big goose eater, Cantonese people have developed the way to eat goose to the extreme, but there is no one like fish, which can be steamed without any seasoning. It is simply steamed without any dipping sauce. Just eat it.

After all, the ingredients are different.

However, there is still one last step in this aging process, which is to pour the apricot blossom sauce on top.

The sliced ​​goose breast is about three millimeters thick. This thickness is not thin, but it is definitely not thick, just like this, the red skins stand upright.

As the aged version of apricot blossom sauce was evenly poured on it, the goose breast, which was originally red in appearance, was even more shining at this time, and the apricot blossom sauce fell on the red skin on it.

Some of them stayed here peacefully, and some restlessly flowed into it through the gap after the slice, deep into the already rotten goose meat.

Just looking at the appearance, Chen Nian thought it was already great.

I give myself a hundred faints!

The stewed goose breast is soft but not lost its shape, standing firm and plump. Although it has been aged and sliced, it looks more like a very layered artwork at this moment.

If this layer of apricot flower sauce is not poured on, the red color on the goose breast will only make people feel dry, but with this apricot flower sauce, it will be different immediately.

I leaned closer and smelled it.

The first smell of aging is the smell of apricot blossom sauce, because the apricot blossom sauce is on the top at the moment, but soon the fragrance of the goose itself rises from it, blending with the sweet fragrance of apricot blossom.

Pure and lustful.

Chen Nian, suddenly thought of such a word.

Beauty figure with rouge and blush.

If you want to talk about it, you will rest on the apricot stamen.

A piece of goose breast was gently sandwiched from the edge, and the thick apricot blossom sauce wanted to follow, but it finally fell on the plate powerlessly.

Put this piece of goose breast into your mouth.

The sweetness of the apricot blossom sauce touches the taste buds of the age. As the goose is chewed, the soup contained in the goose meat also rushes out. The stew is full of heat, so when eating, the goose breast is not firewood at all. On the contrary, it is very soft and tender, but it does not lose the taste under the action of fruit acid.

All in all, Chen Nian thinks that the rouge goose breast he made is quite good.

Subconsciously glanced at the menu, the dish of rouge goose breast had already appeared on it.

And the progress has reached 80%.

?

"What the hell? I haven't entered the dream world to study yet! Why is it already eighty?"

"If I practice this for a while longer, wouldn't it be [-]%?"

"Then will you still enter the dream world to study?"

"If you go in, you have to perfect this dish on the spot, wouldn't you want to end the course on the spot?"

After thinking about it, Chen Nian didn't know why this happened, it seemed like a bug, but this time, no matter how Chen Nian gave feedback, there was no movement in the recipe.

But this kind of thing is not something that old people should consider. It is nothing more than taking one step at a time. It is useless to think so much. Anyway, the existence of this recipe is for oneself.

Tool man, it will handle it by itself.

For the first time, the rouge goose spectrum has been aged to 80.00%. Now the question that needs to be considered is such a big goose, how do I get rid of it?
　Thanks to Sao Yu for the reward of 100 starting coins, the boss spent a lot of money, thank you very much~

　　In order to get to this city during the day, I drove for nine hours on a snowy road while driving high and low. I was paralyzed. Because I passed by Shaanxi before, I was quarantined in a hotel. I did a nucleic acid test tomorrow, and the results will be released in the afternoon. I can go, but it should be fine, because I parked in the service area that night in Shaanxi and slept in the car, but today there are only two shifts.

　　-
　　A new dungeon is about to open, but I plan to put the rouge goose breast first. This dungeon is not suitable at this time, so I will go to an easier one first.

　　
　
(End of this chapter)