Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 512 The roast goose has not even started yet, but the regular customers are ready to eat! 【Subscribe】

"Xu Bao, when will you make roast goose tomorrow?"

Shen Jiayue was so excited that she rubbed her hands, her mind was full of the crispy red roast goose, the crispy skin and tender meat served with sour plum sauce, the taste was simply amazing!

Lin Xu said:

"The production process of the roast goose is relatively cumbersome. Even if the preparation starts tomorrow morning, it will be around dinner time after the roast goose comes out of the oven... Fortunately, the roast duck oven in the store was fully equipped at the time, and there was a drying room, otherwise it would be even later."

There are quite a lot of steps in making roast goose. Even if the goose has been slaughtered, it needs to go through a series of processes such as stuffing, sewing, blowing, scalding, wiping, and drying before it can be officially put into the oven for roasting.

Among these steps, it takes four to five hours to dry the blanks alone. This is still on the premise that there is a professional drying room. If there is no drying room, it will take longer.

In order to avoid delaying time tomorrow morning, after Lin Xu ate a piece of crispy red chicken, he sent a message to Che Zai:
"Contact Lao Huang and ask him to send ten black and brown geese about 90 days old tomorrow morning, preferably the ones that have not been plucked. I will make Cantonese-style roast geese."

Roast goose is not much eaten in the north. Most of the big goose in restaurants is either stewed or stewed in an iron pot. Basically, the goose is more thoroughly disembowelled.

Roast goose requires a small opening about four centimeters below the buttocks of the goose. Once it exceeds, the roast goose may leak air.

If the purchased goose is opened, there is no way to do it.

So the best way to do it is to take it to the store after bloodletting and hair removal, and Lin Xu himself will remove the internal organs. This will not only make the opening smaller, but also obtain the internal organs of the goose.

Clean up these viscera, whether it is cooking or handing over to Xu Xinhua to make braised meat, it is very good, and it will not cause waste of ingredients.

"Ten geese? Is this going to let us eat it all at once?"

Shen Jiayue was overjoyed, ten, it must be super enjoyable to eat!
Zeng Xiaoqi and Chen Yuanyuan were also surprised:
"Isn't it a trial? Why do you do so much at once?"

Lin Xu smiled:

"Let everyone try it, and by the way, explore the process of making roast goose in batches."

For many dishes, individual cooking and batch cooking are two concepts, and the required processes are completely different. For example, many meat dishes in restaurants are made into semi-finished products first, and then continue to be cooked when customers order them.

This way it still tastes great and saves a lot of time so diners don't have to wait.

Naturally, roast goose also has a batch production method, and not only does it need to be produced in batches, but it is also necessary to find the best time to dry the goose blanks, and then use this to prepare the goods in advance.

To make roast goose, it is impossible to panic stuffing, stitching, blowing, and scalding every day. Instead, you should complete these steps when you get off work the day before, and you can take it easy the next morning. baked.

As long as tomorrow's roast goose is ready to be cooked, Lao Huang will immediately send thirty of them over to start preparations for the day after tomorrow's roast goose.

When they were discussing here, Che Zai had already contacted Lao Huang and ordered ten black and brown geese.

Upon hearing this request, Lao Huang quickly agreed:
"No problem, no problem, I promise I won't miss anything, Brother Lin actually wants to cook roast goose, then we are lucky again."

After booking the black and brown goose, Che Zai went to the bathroom to take a shower, then sat on the sofa and sent a message in the fan group of Lin Kee Food:
"The store is about to serve new dishes. Big dishes, hard dishes, are the dishes that the old Cantonese will never forget."

Yue Liyue, who was taking advantage of the live broadcast of intermittent water groups, saw it and asked curiously:

"What kind of food? I still remember the old Cantonese. I am used to eating Lin Kee's food. I don't think there is any Cantonese food that I can't forget."

Now Lin Kee has roast suckling pig, Dong Xing Ban, goose feet with abalone sauce, claypot rice, and all kinds of clay pots suitable for winter. As a Cantonese, I really don’t think there are any delicacies that can’t be eaten in Lin Kee. arrive.

He was talking in the group, when Che Zai prompted a word:

"Goose!"

As soon as he saw the goose characters, Yue Liyue was immediately excited:

"Let me go, what kind of goose does Boss Lin want? Braised goose, roast goose, or Lu goose, braised goose, white-cut goose?"

Lao Guang not only likes to eat chicken, but also has a soft spot for goose, especially fat goose, no matter how it is made, it is delicious and wonderful.

The interest of other people in the group was also mobilized:
"I also like to eat geese. Brother Che Zai, please tell me what kind of goose it is."

"By the way, is your news true?"

"Today is not April Fool's Day, so you can't joke with us."

"Quickly tell me what it is, and try it in my dream tonight."

"..."

Seeing everyone's urging, Che Zai said:
"It's roast goose. The boss plans to make a few tomorrow. If it's quick, you can eat them the day after tomorrow."

Although ten roast geese seemed like a lot, there were also many people in the shop. Everyone shared them and tasted them all. By the way, they would give the owner's family a meal. Basically, there was nothing to worry about.

As long as there is no problem with the roast goose tomorrow, there will definitely be new ones the day after tomorrow.

So it's okay to make an advance notice now.

Seeing his news, Yue Liyue couldn't help but licked his lips, and said to himself:
"Although it's not good to eat and drink, but tomorrow's roast goose must go to the store to have a taste."

Coincidentally, Brother Qiang, who is holding a new notebook and looking at it repeatedly, also plans to go to the store to eat roast goose tomorrow:

Qi Panpan asked curiously:

"They haven't launched a new store yet, is it appropriate to eat and drink like this?"

"Appropriate, Boss Lin really hopes that someone will give advice, and the roast goose that can't be eaten tomorrow will still be given to regular customers to taste. As long as it doesn't say it's on sale, the store won't charge for it."

As the first customer of Lin Kee, Brother Qiang is very clear about the way things are done in the store, so when he saw the news that the roast goose will be made in the store tomorrow, he had the idea of ​​going for a meal.

After saying this, he closed his laptop and asked:

"Is your company still making trouble about the lucky draw at the annual meeting?"

"That's right, we have been asking us to return the prizes for a new draw. I ignored the vice president. Why don't you count if you can't draw? You wanted to operate in the dark, but we cut it off. Who is to blame for this?" How about it? Fortunately, the prizes were distributed directly on the day of the annual meeting, otherwise this computer would not be your turn to use."

When the lucky draw for the annual meeting ended, the whole company was uproarious.

The technology department won almost all the prizes, which made no one feel happy. People from other departments strongly demanded to re-draw the prizes. The vice president in charge of the annual meeting asked Qi Panpan to return the computer repeatedly, but was rejected every time. .

Not only Qi Panpan didn't return it, but the entire technical department held onto their prizes.

How can there be such a reason for returning the prizes that have been drawn.

"The next thing is the year-end bonus. Once you get it, the entire technical department will resign collectively. They look down on the technical staff, so we won't stay."

In the past few days, Qi Panpan and Chen Yan have been in contact several times.

He even secretly went to the Brilliant Building, looked at some offices that were rented out, and made a preliminary investment plan.

Rent, water and electricity, office supplies, computer equipment, etc. all cost money. Qi Panpan even made plans to buy some second-hand equipment to make do with it, and replace it with new ones when he has money.

But it was rejected by Chen Yan.

She doesn't allow the company she invests in to be so shabby, like a beggar, it will affect her Chen Wanwan's reputation too much.

When Qi Panpan was sure that he would resign and start a business, Mr. Chen directly rented an office of more than 17 square meters on the 300th floor, and even asked a decoration company to enter the site for decoration and make a good office partition.

Brother Qiang looked at Qi Panpan and asked curiously:

"You are all gone, what about the company's technical maintenance?"

"Do whatever you like. Of course, the company can also entrust my company to do technical maintenance. As long as you give me money, we will definitely let go of the past."

Li Qiang: "..."

You don't care about the previous suspicions, but you can't stand others.

After finishing speaking, he took his mobile phone and clicked on the search bar, entered the word "roasted goose", and clicked OK. Looking at the roasted geese with ruddy color and shiny skin in the search results, he couldn't help swallowing.

"When I watched "A Bite of the Tongue 1", I was so greedy. I ate it a few times later. I was a little obsessed with the taste of roast goose, especially with sour plum sauce, which is super delicious."

Qi Panpan kicked him lightly:
"Stop babbling, wash up and sleep quickly, only a few hairs are left on your head, you have to stay up all night to get rid of it?"

When Brother Qiang got up, Qi Panpan said again:

"I have also saved some money in the past few years, and I will work harder next year. Let's try to make a down payment and settle down in the capital..."

settle down?

Li Qiang was a little unresponsive:
"Are you going to buy a house?"

He used to rent a house before, so he lived a very chic life.

If you want to buy a house, you have to reduce your expenses, so you can't go to Lin Kee for dinner every day.

Qi Panpan kicked him again:
"Buy a house and get married, don't you just want to have fun if you don't want to marry me? If that's the case, I'll rip off all the remaining hair on your head!"

Li Qiang was staggered by the kick, but he didn't get angry, instead he rushed over, hugged Qi Panpan and kissed him fiercely:
"I will buy a house, and then I will marry you home in a glorious manner, and let you control me for the rest of my life!"

Qi Panpan was amused by this guy's stupidity:
"Are you M? Nobody cares about you, hurry up and brush your teeth and wash your face, you're like an idiot!"

After finishing speaking, she took her mobile phone and sent a message to the roommate group:

"Brother Qiang drank too much and vomited everywhere. I have to stay and take care of him. I won't go back tonight."

Lan Lan and the others saw it, and immediately sent back a message:
"Spit up? Spit up or down?"

"Tsk tsk tsk, this plot is a bit familiar."

"Be careful, sister Panpan, don't forget to buy a small raincoat."

"..."

Brother Qiang happily went to the bathroom to brush his teeth and wash his face. Although getting married is next year, but with hope, there is also hope. He felt that since going to Linji for dinner, his luck has really gotten better and better.

Not only Li Qiang felt this way, old customers such as Yueliyue, Panda, and even the beverage supplier Ouhua also felt that their luck gradually improved after getting to know Lin Xu.

Yueliyue has become a popular anchor in the game area, and his elegant Guangpu often makes his teammates laugh so hard that they can't play normally.

And Panda's live streaming is getting better and better, and the "love + career" model with Wu Kexin has also made the two of them more tacit, sticking together like glue all day long.

As for Ou Hua, through Lin Xu, he got to know the chefs of a lot of restaurants, which allowed him to take advantage of the opportunity to win the wine supply contracts of many restaurants. A few days ago, he held the company's year-end meeting in the banquet hall of Lin Kee Gourmet meal.

the next day.

After breakfast, Lin Xu drove Dundun to Yingchun Street with Zeng Xiaoqi and Chen Yuanyuan.

Chen Yuanyuan got off the car and went to work, and Zeng Xiaoqi was still early for work at the moment, just as Lin Xu and Shen Jiayue were going to shoot the roast goose, she came in to help.

When I came upstairs, the black and brown goose had been delivered.

This kind of black and brown goose is relatively small among geese, with a standard size of about six to seven catties, which is similar to that of ordinary ducks, and not even as big as Muscovy ducks, which can easily cost more than ten catties.

But compared with the duck, the black-brown goose bone is thicker, the fat is plump, and the meat is tender. Relatively speaking, it is a bit tastier than the duck.

This is why roast duck in Lingnan area is much cheaper than roast goose.

The fur on the surface of the goose has been cleaned up, leaving only the internal organs.

After Lin Xu changed his clothes and washed his hands carefully, Zeng Xiaoqi and Shen Jiayue helped him set up the shooting equipment in the kitchen and started shooting.

After the simple opening remarks, Lin Xu took a sharp knife and began to gut the goose.

A knife is cut from the anus of the goose, cut an opening of about [-] centimeters, and then put your hand in, and take out the internal organs bit by bit, including the goose's esophagus and trachea, etc., and don't let go.

All the internal organs are taken out, and the excess fat in the stomach of the goose has to be taken out.

These fats will prevent the sauce from penetrating into the meat, and the heat will melt and even cause the belly to burst, so tear off some.

But don't tear it too thoroughly, leave some for flavoring.

After tidying up all ten geese, Lin Xu put all the viscera into a basin and let Che Zai carry them away:

"Clean it up, let's have goose offal for lunch."

The goose intestines are made into a casserole, the foie gras is marinated and sliced, the goose gizzards and goose hearts are stir-fried, and the offal of ten geese is almost enough for a staff meal.

Zeng Xiaoqi, who was helping to take close-ups, said with a smile:

"Then I have to come over to eat at noon. Such delicious goose offal must not be missed."

In addition to internal organs, goose feet and goose wings must also be chopped off, and these can also be used to make dishes.

Lin Xu took a kitchen knife and began to chop the goose's paws and wings. When chopping, the knife should not come down from the joints, but about two centimeters from the joints, leaving the joints on the body of the goose so that it is not easy to break when blowing.

After all the geese were cleaned up, Lin Xu began to add powder to the abdominal cavity of the geese.

These powders are mainly salt and sugar, mainly for the taste and aroma of goose.

Specific condiments to be used include salt, sugar, sand ginger powder, cinnamon powder, eight-ingredient powder, clove powder, five-spice powder, licorice powder, bay leaf powder, thirteen spices and other condiments.

Among them, star anise and cinnamon are used to increase the fragrance, and licorice is used to increase the sweetness.

Mix these powders evenly, then grab a handful and stuff them into the abdominal cavity of the goose, and spread them evenly.

Then start to prepare the sauce, including hoisin sauce, black bean sauce, peanut butter, sesame sauce, southern milk and soy sauce, mix them together, fill them into the goose abdominal cavity with a spoon, and rub them repeatedly with your hands.

The powder and sauce are usually separated to ensure a more even rubbing.

Spread the sauce evenly, and Lin Xu rested for a while to let the sauce penetrate into the goose better.

Then he took the prepared roast goose needle and sewed the opening on the goose buttocks like sewing clothes. When sewing, pay attention to the interval, preferably within half a centimeter, otherwise it will easily swell.

At the end of sewing, the roast goose needle should be completely pierced into the abdominal cavity of the goose.

This not only makes the seal more secure, but also effectively reduces the risk of being accidentally injured by the needle tip.

"I feel that Xu Bao is like a tailor, he can do needlework so well."

Zeng Xiaoqi on the side smiled and said:

"When you go back and edit the video, remember to cut this part out, otherwise netizens should extend it to other aspects."

Only then did Shen Jiayue think of a similar stalk, and stuck out her tongue innocently.

After Lin Xu finished these, he put a large soup pot on the stove next to him, poured half of the pot of water, and put in some baking soda, ready to scald the goose.

Before this step, the goose needs to be blown.

Whether it is roast duck in the north or roast duck in the south, blowing air is an essential step.

Gas is used to separate the skin and meat of ducks and geese, so that the roasted duck and goose skin is crisper and the meat is more tender, because all the heat and firepower are borne by the skin.

Lin Xu brought a small kitchen-specific air pump and connected it to an inflation tube.

Insert the tube into the skin of the goose's neck opening, grasp it tightly with one hand, and hold the stitches on the goose's buttocks with the other hand.

Start to inflate.

With the influx of air, the skin of the black brown goose quickly swelled up, from being a bit shriveled to being like a balloon.

Stop when full and quickly inflate the second goose.

These gases will not last long in the goose body, so hurry up and scald the geese one by one when they are all full of gas.After scalding, those goose skins that are separated from the meat will be fixed.

The water in the pot boiled, Lin Xu held the goose's beak in one hand and the spoon in the other, scooped up the boiling water from the pot and poured it on the goose.

After scalding, the outer skin of the goose tends to be stable, and it will not be re-bonded with the meat.

Seeing this step, Zeng Xiaoqi whispered to Shen Jiayue:

"The roast goose tastes so delicious, I didn't expect it to be so complicated."

"Yeah, it's very troublesome... But Xu Bao can cook roast goose, so he should also cook roast duck, right?"

Lin Xu smiled and said:

"I will definitely do it, but I still need to practice, otherwise, in the capital where roast ducks are everywhere, if I don't do it well, it will be easy to be criticized."

He repeatedly drenched the goose with hot water several times, and then put the fat, white goose into cold water to prevent the goose skin from overheating and rotting.

Ten geese did this once, and then began to take the bait.

Roast goose needs to be hung on a special roasting hook for roasting. This kind of hook has two forks, which can just hang on the root of the goose's wing.

There is also an iron ring on the hook. When hanging, the goose's head should be inserted into it, and the goose's neck should be turned around when wearing it to prevent the neck from sticking to the goose.

During the entire roasting process, the skin and flesh of the goose cannot be overlapped, otherwise it will cause the roasting to be not crispy or the color to be uneven.

After hanging all ten geese, Lin Xu took them to the drying room next to them, turned on the wind blowing function, and started to dry the slabs for the first time.

Shen Jiayue followed in and took a picture, then asked curiously:
"Don't you want to serve crispy skin water? When will you serve it, Xu Bao?"

"This time, dry the crispy skin with water, dry the crispy skin with water, then apply a layer of oil to the crispy skin, and then put it in the oven for baking."

Shen Jiayue:? ? ? ? ? ? ?

This is too troublesome, right?
I wanted to learn it at first, but now it seems that roast goose is really beyond the scope of my chef's ability, so let's study my air fryer food honestly.

Leaving the drying room, the girl's eyes lit up when she saw Che Zai pushing the pigeons for steam pot pigeons from outside.

If I can't cook roast goose, it should be fine for me to cook roast pigeon, right?

Thinking of this, she looked at Lin Xu happily and asked:

"Xubao, can you teach me how to make crispy squab?"

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After taking a nap in the afternoon, my throat improved a bit, but my nose was always sour, as if I had been punched.This chapter is 5200 words. If you have a ticket, remember to save it until the end of the month. It will be doubled at the end of the month!
(End of this chapter)