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

Chapter 513 Eating crispy squab at noon and crispy roast goose at night, what a beautiful day! 【Subscribe】

Crispy squab?

Lin Xu didn't expect his baby to be so keen on cooking food.

However, compared to roast goose, squab is indeed more suitable for this girl. The most important thing is that squab can be made in an air fryer, which is relatively easy to get started and is more suitable for kitchen beginners.

At this time, the goose billet needs to be dried for about an hour before being served with crispy water. Taking advantage of this stall, it is better to use the air fryer to make squab.

Anyway, the method is quite simple and relatively fast.

Thinking of this, he said to Shen Jiayue:

"Crispy pigeon is really suitable for you, and you can also make it with an air fryer. If you want to learn, let's start now?"

Shen Jiayue: "!!!!!!!"

It can be made in an air fryer, so what are you waiting for, learn to learn!
Zeng Xiaoqi, who was planning to go to work, saw it and decided to stay and study.

Although the boyfriend-to-be is a chef, he still has to learn how to cook, so I just show him my skills later, so as not to keep saying that men are more suitable for cooking.

Lin Xu went to fetch some pigeons and said to the two:
"There are two ways to cook squab in an air fryer. Let me teach you the simple one first."

"Okay, okay, no problem."

"It's good to warm up with simple warm-ups first, and then learn more complicated ones."

When he came to the small kitchen, Lin Xu dealt with the pigeons first.

The way these pigeons are slaughtered is the same as that of roast geese. The entrails are taken out from the buttocks, and the breasts are intact.

Lin Xu cut the breast open with a knife, and then mixed it with condiments and ingredients such as shallots, ginger, shallots, black pepper, rice wine, light soy sauce, salt, and sugar.

Put the pigeon in and knead repeatedly, then seal it with plastic wrap, and put it in the refrigerator to marinate for 10 minutes.

After 10 minutes, take it out of the refrigerator, put it into the air fryer, and blow it with a 5-degree wind for 200 minutes to dry the surface moisture, then brush a layer of honey on the surface of the pigeon, and then put it in with the skin facing up. Turn the temperature to 12 degrees and set the time to [-] minutes.

"It looks really simple."

The simple method moved the culinary DNA in Shen Jiayue's bones. She planned to do it as soon as Lin Xu was done, to deepen her impression, and then shoot a teaching assignment.

Hmph, those who have cooking skills can learn to cook from Xu Bao, and those who have no cooking skills will naturally need this chef to save them!

Twelve minutes passed quickly, and Lin Xu turned on the air fryer, and the aroma of pigeon meat and the unique aroma of black pepper emerged immediately. This taste even had the feeling of eating black pepper steak in a western restaurant.

The squab in the pot is burnt yellow in color and has a shiny skin, which makes people very appetizing.

Not edible yet though, have to turn it over and fry the other side for another 5 minutes before enjoying it.

After turning over, Lin Xu had nothing to do, so he brought some pigeons again, but this time he didn't open them again, but directly smeared onion, ginger and other marinade all over his body, and then stuffed the marinade into the pigeons in the abdominal cavity.

Put these pigeons into a basin, cover with plastic wrap, and put them in the refrigerator to refrigerate and marinate.

"This is a more complicated method. After marinating, you need to scald the skin with hot water, then use a fan to dry the moisture on the surface, and then apply a layer of crispy water."

The method of crispy squab is actually very similar to that of roast goose, and requires such tedious preparations in the early stage.

However, the crispy-skinned squab is quickly cooked in a deep-fried method, which is completely different from the method of roasting goose in a charcoal oven. The reason is probably that the pigeon has less meat and is easier to cook. .

"Ding~"

The sound of the air fryer made Shen Jiayue rush over, pulled out the pot, lowered her head and smelled the pigeons in the pot, and said excitedly:

"Wow, it's so fragrant, fragrant and attractive!"

Zeng Xiaoqi leaned over, looked at the ruddy pigeon, smelled the tempting aroma of black pepper, and couldn't help but feel hungry again.

After carefully placing the pigeons on a plate, the two of them took photos with their mobile phones and sent them to Moments for a while, then put on disposable gloves and started tasting.

As soon as you pinch the pigeon's skin, you can hear the crisp sound of the skin.

Tear off a leg with your hands, and the juicy pigeon meat and golden crispy skin will completely whet the appetite.

Put the pigeon legs into your mouth and take a bite. Fresh, tender, crisp and moist tastes come together, not to mention more enjoyable.

"No wonder people say that one pigeon is better than nine chickens. The taste is really unmatched by chicken."

Zeng Xiaoqi sighed, if she had just gone to the company earlier, wouldn't she have missed the delicious food.

After taking a bite of the pigeon meat, she couldn't help sending Shu Yun a message with her mobile phone:
"Hurry up and come upstairs to eat the crispy squab. This thing is a great tonic, and it will be gone if you come late."

Less than a minute after the news came out, the sound of high-heeled shoes running came from a distance. As soon as he entered the door, Shu Yun asked curiously:

"Didn't you say to make roast goose? Why do you make squab again?"

Shen Jiayue said with a smile:
"Because I want to learn. This is made in an air fryer. Sister Yun, hurry up and try it. It tastes great."

There is not much meat in the squab, but every piece is the essence.

Both legs and wings are delicious.

Lin Xu is not very interested in this stuff, he still prefers to eat roast goose with sour plum sauce.

At this moment, the goose billets in the drying room were almost dry, so he took a soup pot and faced the camera to prepare the crispy water that is indispensable for roast goose.

One catty of white vinegar, two or two big red Zhejiang vinegars, three taels of maltose, one or two Erguotou, a few slices of lemon.

After putting it into a basin, stir it evenly with a spoon, especially the maltose, which needs to be completely stirred until it melts. Only in this way can the coloring effect be good.

Crispy water cannot be boiled, otherwise the acetic acid in white vinegar and red vinegar will evaporate quickly.

As for Erguotou, it mainly plays a role of penetration, so that the crispy water can better adhere to the goose.

After thoroughly stirring the maltose, he came to the drying room, took out the goose blanks that had been dried inside, hung them on the workbench and started pouring crispy water.

The specific method is very simple. Put the basin under the goose with one hand, and pour the goose with a spoon in the other hand, so that the crispy skin water can be completely poured on the goose.

Wing roots, leg roots and other parts are key areas and need to be sprayed several times.

After pouring, use tin foil to place a little under the goose's head to make a "bib" shape. This is to prevent body fluid from leaking out of the goose's beak during the long-term drying process, which will damage the skin and flesh when dripping on the goose. Shows off, so be prepared ahead of time.

This layer of tin foil cannot be torn off until the end of the roasting, because the goose head will ooze body fluid or bruise during roasting, so doing a cover in advance can effectively prevent the goose from dripping on the goose.

The technique of making roast goose is not difficult, it is all about the details.

For example, when blowing air, if the blowing is not in place, the skin of the meat will not be completely puffed up, which will ultimately affect the overall taste and appearance.

When scalding the skin, if the scalding is not in place and the skin shrinks, it will also affect the final product.

As for the crispy water that is being poured, it is even more so.

The key parts should be poured several times, and the skin of the goose should be covered with crispy water as much as possible.

After pouring the crispy water, Lin Xu put the goose blanks back into the drying room again, turned on the fan, and continued to dry them.

There is still a lot of crispy skin water left in the basin. It would be a waste if it is poured out like this, but if it is kept for use, the white vinegar will evaporate after a little longer.

After much deliberation, Lin Xu brought some pigeons.

Anyway, I can’t eat roast goose at noon, so instead of waiting, it’s better to make more squabs for everyone’s enjoyment.

As for the lack of ingredients for the steam pot squab, what should I do?No harm, just ask Lao Huang to send some more. This is not troublesome, and it happens to take care of Lao Huang's business.

Zeng Xiaoqi finished eating the pigeon and left the shop happily with her bag on her shoulders.

Downstairs in the company, I ran into Chen Yan who was coming to work.

"Yo yo yo, isn't this Yan Baobao? I didn't reply to the message I sent last night, and I didn't respond to the photo of the food this morning. I thought you were retaliated by criminals."

Chen Yan coughed dryly:
"Last night...Ren Jie drank too much last night and vomited all over the place. I was busy cleaning up and didn't care about anything."

After speaking, Chen Yan took out the phone from her bag and pressed the power button.

Zeng Xiaoqi asked with a smirk:

"Did you throw up?"

Mr. Chen blushed:
"Sure enough, people with small breasts talk a lot... Did you post any food photos?"

She took her mobile phone and walked into the elevator with Zeng Xiaoqi, looked at the news in the group, and then looked at the dynamics in Moments, her voice immediately raised an octave:
"Did you eat crispy red chicken last night?!!!"

"Just made crispy squab?!!!!!!"

"My mother, why do you keep eating delicious food behind my back?!!!!!!!!!!"

Chen Yan was so angry that she got out of the elevator on the spot and went to the shop to eat squab.

Is it tolerable or unbearable, it is really unreasonable to eat delicious food behind my back!

Zeng Xiaoqi pulled her and said:
"It's gone now. Wait until noon. There are more than a dozen squabs at noon, which will definitely satisfy your appetite. Hurry up, there is a lot of work today."

Chen Yan: "..."

Sure enough, people who are full of food and drink like to be reasonable customers!

You are delicious, but I haven't tasted it yet. I don't have my share of red crispy chicken, and I don't have my share of crispy squab. I was laughed at by this little chest monster early in the morning.

I am so miserable!

"There is crispy squab at noon, and crispy roast goose in the afternoon. If you go now, you can eat at most two bites of crispy peanuts made by the proprietress. Choose yourself."

Upon hearing this, Chen Yan gave up the idea of ​​going to the store.

I just ate a stewed and three-liang steamed stuffed bun with Ren Jie, and I’m not very hungry right now, so let’s wait for lunch. I don’t know how the crispy pigeon made by my brother-in-law is. eat often.

It is said that pigeons are nourishing, and it is time to nourish the body.

When she came to the company, Zeng Xiaoqi asked:

"I gave you a plan for a new show in the USB flash drive I gave you after get off work the day before yesterday. Have you read it?"

"I see, you have a good idea for this design. You can talk to those old masters in the future... By the way, I will give you the USB flash drive, so as not to confuse it with the USB shield."

Chen Yan reached into her bag, but instead of taking out the USB flash drive, she took out a small black bottle similar to a perfume bottle.

Zeng Xiaoqi raised her eyebrows:

"What the hell is this? Divine oil?"

"God, you ghost, this is the dog repellent that my family Ren Jie used yesterday when he was on a mission. It can prevent being bitten by dogs. I thought it was fun so I put it in the bag. If Dundun behaves badly, I will teach him a lesson. Huh Humph!"

"Then you are really Dundun's dear aunt..."

"Yes, as an elder, you have to let the little guy feel the danger in the world."

Chen Yan took out the USB flash drive, handed it to Zeng Xiaoqi, and went back to her office to get busy, and Zeng Xiaoqi also began to prepare for today's shooting.

At nine o'clock in the morning, Lin Xu came to the small kitchen again, brought over the marinated squab, and scalded the skin with hot water.

Then hang it up, after the fan is blown dry, pour it with crispy water, and put it in the drying room to dry.

When it was almost eleven o'clock, all the pigeons were taken out, a pot of oil was burned, and then these pigeons were put in a colander, and they were fried several times before being put into the hot oil.

When the outer skin of the pigeon is fried until it is ruddy in color and forms a shiny hard shell, take it out and control the oil.

This is the famous crispy squab in Cantonese cuisine, also called braised squab.

The braised pork here is not braised in soy sauce, but the name of the pigeon's skin that is scalded with hot oil until it turns red.

After everything was fried, he brought it outside on a tray, and said to the people who had been waiting for a long time:
"Crispy squab, one per person."

There were a lot of people eating at noon today, except for all the members of the fat reduction team, Geng Lele, Yue Liyue, and Li Qiang all came to eat together by appointment.

Originally, they wanted to eat roast goose, but they didn't expect to have crispy squab instead.

Chen Yan put on gloves, held a pigeon with a ruddy skin in front of her, gently tore open the pigeon's leg, and saw the gravy gushing out of it, the dissatisfaction in her heart disappeared instantly.

"This pigeon is doing really well, brother-in-law, when will it be new?"

"Let's talk about it later. Now it's mainly roast geese. I have to practice the method of squabs again. Moreover, these are old pigeons, and the meat is not tender enough. If you want to serve this dish, you will have to buy young squabs later."

Young pigeons eat meat, old pigeons drink soup.

Although the crispy-skinned pigeons made by old pigeons are more chewy and bigger, the cost is also a bit higher. Relatively speaking, the squabs are better. What a feeling of fullness, don't delay eating other things.

Zeng Xiaoqi said:
"Mr. Lishan heard that he made roast goose, so he went home to write at noon, and he will probably bring calligraphy to eat with him in the afternoon."

Lin Xu just jokingly said the best goose in the world last night. He didn't expect that the old man would really save face, but just give it. Anyway, there will be such a day sooner or later.

He tore off the dove's wings and ate the meat with its rich juices.

Not to mention, this method of marinating first and then blanching the pigeons is really good. The skin is crispy and the meat is tender, and it is very tasty. It is indeed Lao Guang's favorite delicacy.

Yue Li Yue said:
"Old pigeons are usually eaten with marinade, and they have a special taste. I was planning to go home in a few days. Now that there are delicious ones, I will wait until I have attended Boss Lin's wedding and eat more of Lin Kee's." tasty."

After becoming an anchor, his monthly income easily exceeded six figures, which made Yueliyue completely regard Lin Kee as a canteen.

Of course, in addition to eating at Lin Kee, he also guest starred as the anchor of Tandian, reviewed some Cantonese restaurants in Beijing, and felt that some high-end Cantonese restaurants tasted good, but the prices were a bit inflated.

Relatively speaking, the price of Lin Kee is more worthy of the name.

After the pigeons finished eating, the back kitchen also brought over various delicacies made from goose offal.

Everyone had a great time eating rice.

After eating and drinking, Lin Xu came to the kitchen and began to prepare the crispy paste for roast goose.

The function of the crispy skin paste is to prolong the crispy time of the goose skin. In addition, it will add a thin layer of glass to the roast goose, making the appearance more beautiful.

The practice of crispy pulp is very simple.

Mix low-gluten flour, sticky rice flour, egg white, and baking powder together to make a slightly thicker paste, and brush evenly on the surface of the goose blank with a brush.

Then continue to air in the drying room.

When he was doing this, Shen Jiayue was always in charge of following the shoot, trying to show the roast goose as much as possible.

Lin Xu is not like some chefs who shoot food videos, who deliberately keep a hand on key steps, which is not only easy to mislead netizens, but also appears petty.

I am jealous of the traffic on the Internet, but I also want to keep a hand in case others really learn it.

This kind of behavior really ruins the chef's character.

Every time he sees a similar video, Lin Xu will intentionally make a similar dish and fully reveal the chef's hidden steps.

If you want to make it public, make it public, and if you want to keep it secret, don't make it into a teaching video.

While envious of other people's traffic, while hiding it, always wanting to take up all the good things, who do you think you are?Son of Plane?

At three o'clock in the afternoon, the surface of the goose blanks was dried again.

Lin Xu held a bowl of peanut oil and used a brush to carefully coat the surface of the goose with oil.

Peanut oil also has the function of prolonging the crispness of the skin, even if the goose meat is already cold, the skin will be crispy.

In order to make the goose skin crispy and delicious, from the first layer of crispy water, to the second layer of crispy paste, to the third layer of peanut oil, all for this purpose.

However, restaurants with good business usually cancel the step of brushing oil for the third time, because if the roast goose is hot, it will be sold out as soon as it comes out of the oven, and there is no need to prolong the crispy skin.

At 03:30, Lin Xu put the lychee charcoal in the oven and started to preheat the oven.

When the furnace temperature reaches about 220 degrees, put the fully prepared goose billet in, turn on the automatic rotation function, and start roasting.

The roast duck oven has been built for so long. It used to be roasted fish or lamb. Today, it finally roasts poultry that is similar to duck.

But at this moment, although the roast goose has been put into the oven, it can't sit down and wait to eat. There is still the most important ingredient, which is sour plum sauce.

Pick the green plums and pickle them with sugar and salt to make sour plum sauce.

But this kind of sour plum sauce can't be eaten directly, it has to be boiled to get out the sour taste of green plums, and then adjust the sweetness and sourness, so that it will be more delicious when paired with roast goose.

Lin Xu originally planned to go to Building No. [-] to get some sour plum sauce when he had no technique before.

But now that we have the techniques, let’s do it ourselves.

He took a larger stainless steel pot, added five catties of water, poured fifteen catties of finished sour plum sauce into it, boiled it over medium heat, and stirred it repeatedly in the pot with a colander.

The purpose of this is to separate the pulp from the core, and at the same time stir the pulp into a paste, so that the sour taste in the pulp floats out with the water vapor.

After the pulp and core are all separated, remove the core with a large colander.

Then add five catties of borneol sugar to the pot, and then add a little white vinegar to increase the sourness, boil over medium and low heat until it becomes sticky, and then it can be taken out of the pot.

The sour plum sauce served with roast goose must be thick enough so that it can be hung on the meat, and at the same time you can enjoy the taste of sour plum meat.

While Lin Xu was cooking, Shen Jiayue leaned over and looked at the sticky sauce exuding a sweet and sour taste in the pot. She couldn't help but take the French fries she had just "developed", dipped it on the side of the pot and served it mouth:

"Eh? This is delicious with French fries, better than the tomato sauce I bought."

The taste of sour plum sauce is very good, suitable for sweet and sour, with the fruity aroma of sour plum and a little salty feeling, it can be perfectly matched with roast goose.

Lin Xu put the boiled sauce on the tray to dry, and now everything is ready, just wait for the roast goose to come out of the oven!
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(End of this chapter)