God of Cookery Live Room

Chapter 189 Goose Paws

"Two big pig heads??"

Shen Yinian didn't know what to say for a moment.

She has never eaten a pig's head, so she doesn't know what a pig's head is like.

But such a large firewood is used to cook the pig's head, I am afraid that the pig's head will be boiled until only meat remains.Moreover, there are two big pig heads, and there is only one guest, how can they eat two such big pig heads?
"Master Chen, there is only one guest today..."

Chen Er was also helpless.

"No way, buy two and get [-]% off, so I bought two."

If there is an advantage, you must take advantage of it!
Shen Yinian didn't have time to react.

Chen Er said, "It's okay, the other pig's head, the two of us can eat together."

Shen Yinian looked at the big fan-like ears and long pig nose on the pig's head.

I couldn't help shaking my head.

Then he hurriedly left the kitchen.

Chen Er turned his gaze back to the camera.

"Today's first delicacy is roasted pig's head."

This roasted pig's head comes from No.20 Three Times of Jin Moumei.

There are more detailed methods in the book.

"This roasted pig's head is a very down-to-earth dish. The recipe is not complicated, but it is time-consuming."

Chen Er lifted up a big firewood on the ground.

Patted the sturdy tree trunk.

"It is written in the book that the secret to burning the pig's head is to use only a big match, light it and burn the pig's head for a full two hours."

Chen Er put the firewood into the two stoves respectively.

A fan asked Chen Er.

"Such a thick firewood, will it really not burn through the bottom of the pot?"

Chen Er snapped his fingers.

"That's a good question."

He said seriously, "So, when you want to try this roasted pig's head, you must remember to change to a stronger pot."

"The best kind is a thick-skinned iron pot that can't be smashed by throwing a stone into it."

Before burning the pig's head, the pig's head must be cleaned.

Chen Er took a hard-bristled brush, put the pig's head in the vegetable sink, and scrubbed it thoroughly, not sparing any corner.

Even the pig's ears and nostrils must be cleaned.

After washing, the pig's head was not cut, and it was directly put into a large iron pot.

Then stir the seasoning for the roasted pig's head.

Chen Er took out a large bowl for eating and poured a large bowl full of soy sauce.

Pour in a tablespoon of fennel powder and a tablespoon of ginger juice.

Stir well.

Poured around the pig's head in the wok to get all the sauce off.

Add more water.

"The water must cover the pig's head, otherwise the water will boil dry, and the pig's head will not taste good."

After putting the lid on the pot, Chen Er took out several large clamps and clamped the lid and the edge of the pot.

"Ensure that the pot and the lid are tightly fitted to reduce the leakage of steam and keep the taste in the pot as much as possible."

After finishing the pig's head, Chen Er lit the big firewood in the stove.

The firewood is relatively large, so the temperature of the flame is not high at the beginning, and the fire is not strong.

The temperature will slowly rise when the flame penetrates deep into the trunk and burns out the resin.

"Okay, now we don't have to worry about this pig's head, we just need to wait quietly for two hours."

Some fans expressed emotion.

"Jin Moumei is indeed the most down-to-earth novel, and it even talks about how to roast pork head!!"

"The officials of Ximen are also of the aristocratic class, so they still have pork heads??"

"The Ximen official is an aristocratic class? No, he is at most a rich man."

"Didn't Ximenqing donate an official to do it? He also became in-laws with a thousand households, so he is considered aristocratic."

"Ximen Qing doesn't seem to have any fame. In ancient times, no one was considered an aristocrat without fame..."

So the crowd in the barrage split into two groups, one group was eagerly discussing the characters in the book.

Another group is seriously discussing pig heads.

"By the way, is pork head meat delicious?"

"I have eaten pig ears, which are very crispy, and I think they are much more delicious than ordinary pork."

"The pig's nose is the best!! Push the pig's nose! Cut the marinated pig's nose into thin slices and dip it in chili noodles! It's soaring!"

"Personally, I like pig's mouth better. It's meaty, a little fat, but full of chewiness!"

"..."

Chen Er washed his hands and was ready to start the second course.

Fans voiced their sentiments that they were quite jealous of the restaurant's guests.

"Jealousy makes me ugly! Kouhun!"

"It's not enough to eat a big pig's head! What else should Chen Laoshi cook for him!"

"I want to eat the dishes made by Chen Laoshi too! Rolling all over the floor!"

Chen Er waved his hand.

"Everyone has a chance."

After hearing this, everyone immediately regained their spirits.

Riding a snail to a well-off life: "It's been a long time since Chen Laoshi has smoked a lucky fan!"

Chen Er nodded, "It's true that I haven't smoked for a long time..."

Stewed Pork Vermicelli: "Why don't we serve it today!"

Chen Er thought for a while, then shook his head and said, "Let's forget about today, I'm holding back my big move as the anchor, and I'll draw lucky fans when the time comes."

What is the big move, everyone is looking forward to it.

Chen Er didn't say it clearly.

He took out four goose feet from the crisper.

"The second delicacy I'm going to make today is bad goose palm."

Bad goose palm is also a famous dish with a long history.

Dirty dishes have a long history as a food custom in the south of the Yangtze River.During the Five Dynasties, the monk Qian Guang said: "May the goose have four palms", saying that he is extremely addicted to this food.

"Song's Health Preservation Department" said: "Bad: Cooked goose and chicken have the same palms, soles, wings, liver, and lungs, and belong to the same beast. The whole goose is dissected into four xuan, and it is sealed in a bad way. It can last for a long time, and it is suitable for winter months."

Overall, this is a great dish to eat in winter.

After it is done, it is sealed and stored for a long time.

It is preserved for a long time, but it will have a unique flavor.

But, well, it's good to eat right away.

After the goose feet are washed, cut off the old dead skin on the goose feet, cut off the claw tips, and cut open the upper side of the metacarpal bone with a knife.

Then put it in a pot, add water to blanch thoroughly, and then rinse with cold water.

"Bad goose feet are all cooked goose feet, so we have to cook the goose feet first."

The goose feet that have been blanched in water have lost their blood, and the fishy smell has also faded a lot.

The skin on the surface began to change color slightly.

Chen Er took out the steamer, cut the cucumber and green onion into small pieces, sliced ​​the ginger, and spread them all on the steamer.

Finally, spread the goose palms evenly, and sprinkle a spoonful of rice wine evenly.

Steam on the pot for about 10 minutes.

"In ancient times, people ate geese more than chicken or duck."

"The goose meat is fat, tender and juicy, and is often made into various delicacies."

"When the ancients ate chicken and duck, most of the time they used it to stew soup. They only drank soup and did not eat meat."

"Especially in the Ming and Qing dynasties, there were a lot of delicacies with goose as the main ingredient. If there is an opportunity in the future, the host will make two more dishes."

Chen Er took out a small jar while talking.

Scooped out the contents of a large bowl.

"This is an important ingredient for making bad goose palms—fragrant grains."

Xiangzi is produced in Hangzhou, Shaoxing, and Minqing.It is fermented with wheat and glutinous rice and koji, similar to the raw materials for wine making.

When the fragrant grains are first made, the color is white and the fragrance is not strong.After aging, it gradually matures, the color gradually turns yellow or even slightly red, and the fragrance is strong.

Generally speaking, the lees left over from brewing rice wine are aged for more than half a year to become fragrant lees.

(End of this chapter)