Food starts with noodles

What a great place to eat iron pot stew.

In addition to these, there is also a rectangular fish pond in the yard, which houses all kinds of freshwater fish, big and small, and the bear cubs will scurry over as soon as they come in.

But it didn't dare to go into the water, and only dared to wander around the fish pond. From time to time, a tiger roared to declare its presence.

After watching the yard, everyone went to the three-story passenger ship next to it.

The hull looks like new because of the new paint.

This boat is very long, 60 to [-] meters. It should be a river boat pulled from the Yangtze River. Because the boat is long and wide, it is not narrow and long like sea boats.

The first floor of the boat is full of square dining tables. This should be a place to receive individual guests. While enjoying the dishes while enjoying the river view, it is quite beautiful.

The second and third floors are all private rooms, which are very luxuriously furnished, especially the third floor. Standing on it, you can see the main stream of the Yellow River in the distance, which makes people feel a sense of heroism when climbing high.

After looking around, everyone came to the specially designed bow.

The bow of the boat is very beautiful, especially with the scenery of the Yellow River in the distance and the reeds next to it, it is even more beautiful.

At least a group of wedding photos is appropriate.

While I was watching, a car delivering garden decorations arrived.

Everyone went down and instructed those people to put the decorations away, and after Xu Zhuo paid the final payment, he sent those people away.

Cui Yong didn't expect Xu Zhuo to give such an expensive gift, he felt a little embarrassed.

But what makes him even more embarrassed is that because it's not yet time for the opening, the hired chef hasn't come to work for the past two days because of something at home, and the waiters haven't come, so...

Today's lunch has to be cooked by Xu Zhuo.

Although Jiang Dabiao said that he can make authentic Northeast iron pot stew, everyone said that it is more safe to eat Xu Zhuo's cooking.

Xu Zhuo didn't refuse either. He looked at the big white geese in the river that were singing to the sky and said with a smile, "You guys are in charge of catching them. We'll make the ones you catch today. It's been a long time since I showed off my cooking skills." , today I will let you have a good taste of the authentic stewed big né in an iron pot!"

Jiang Dabiao was delighted when he heard this: "Just from this accent, I know that Xu Zhuo has definitely mastered the essence of cooking Northeast cuisine."

Cui Yong, Lao Meng, and Li Hao took a long-handled net and chased after the group of geese. Everyone was their own, and no one was hypocritical, but they all helped together.

And Da Jiang also held a cover net, stood by the fish pond and asked a few girls to pick fish, and whichever one they picked would be eaten today.

As for Yuan Kang, together with Xu Zhuo, he took a plastic basket and began to pick the vegetables in the yard.

Soon, Cui Yong caught a big male goose weighing about ten kilograms. The head of the goose was as big as a fist, and it looked very delicious.

On Da Jiang's side, he also caught a wild fathead fish weighing more than ten kilograms.

Everything was ready and left to Xu Zhuo.

This made Xu Zhuo regret that he didn't bring Guo Xingwang here, he didn't even have a helper, the workload was even bigger than when he was in the shop.

But the scenery here is good, and the iron pot is big enough, so it is definitely delicious to cook in an iron pot.

It won't be too late to clean up the fish later, Xu Zhuo plans to slaughter the big goose and stew it first, and then make some corn flour cakes on the side, this meal is still delicious at noon today.

Xu Zhuo has never killed a goose, but the skill of deboning poultry comes with the skill of killing geese.

So soon he slaughtered the big white goose, and the goose's feathers faded away.

Next, it's time to make big né stewed in an iron pot.

Chapter 1138 Stewed Goose in Iron Pot

The winter in Northeast China is long and the weather is cold, which has given birth to many stewed dishes, which are collectively called iron pot stew.

Xu Zhuo learned the skill of stewing in an iron pot because he helped in the back kitchen at the annual meeting of the pickle garden last time. He thought he would have no chance to use it, but he didn't expect to have the opportunity to show his strength today.

Among the many stews in Northeast China, apart from pork stewed vermicelli, sauerkraut stewed white meat, and iron pot stewed live fish, the rest should be stewed goose in iron pot.

The ingredients of this dish are big fat goose and potatoes. Potatoes are used to dissolve the fat of the big white goose.

Although it is not winter now, as long as the goose is fat enough, it will be very delicious.

And now compared to winter, there are more types of vegetables. In addition to potatoes, you can also put vegetables such as beans that are suitable for stewing. The big goose stewed in an iron pot is more delicious.

The slaughtered goose has to be carefully cleaned, because there will be many blood clots in the abdominal cavity of the goose. These blood clots must be cleaned carefully, otherwise the goose meat will have a fishy smell.

Holding a kitchen knife, Xu Zhuo cut open the goose's abdominal cavity, cleaned out all the blood clots inside, and also tore off the fat in the abdominal cavity.

The fat in the belly of the goose also has a fishy smell and needs to be torn off.

When frying later, first refine the fat into goose fat in the pot, which can not only remove the fishy smell in the fat, but also make the meat more fragrant and delicious when used for frying goose pieces.

In addition to the fat in the abdominal cavity, the offal of the goose is also edible, such as the liver of the goose, which is as famous as the truffle caviar.

Although the goose took out an ordinary liver today, it doesn't mean it's not delicious. On the contrary, it's just as delicious when it's stewed into the meat.

It’s just that you have to put it later, not too early, just put it in the pan and cook it, so that the taste will be fresh and tender when you eat it.

Otherwise, if it is overcooked, the taste will be much worse.

In addition to the liver, other heart kidneys and goose gizzards are super delicious.

As for the goose intestines, although they were edible, Xu Zhuo was not in the mood to clean them up.

After cleaning the abdominal cavity of the goose, Xu Zhuo chopped the goose into large pieces with a knife and soaked it in clean water for half an hour.

Naturally, this is to soak the blood in the goose meat, and it is also to make the goose meat more tender.

Half an hour later, Xu Zhuo took the goose out of the basin to control the water, and began to prepare the ingredients for stewing the goose in an iron pot.

The ingredients are very simple. There are common spices such as pepper, star anise, cinnamon, grass, nutmeg, etc. The amount should not be too much, because if there is too much, it will suppress the fresh fragrance in the goose meat.

But it can't be without it, otherwise the goose will taste fishy.

In addition to spices, seasonings such as dried chili, onion, ginger, garlic, white wine, salt, light soy sauce, and dark soy sauce are also used.

After Xu Zhuo made all the preparations, Cui Yong opened the largest private room, cleaned the iron pot, then took some firewood and stuffed it into the stove, and ignited it with a spray gun.

Zhou Wen looked at this scene full of emotion: "When I was young, I was punished at home because I couldn't make a fire. Who knew that making a fire is so advanced now."

The fire of the spray gun is indeed advanced, and there is no need to worry about not igniting it.

To be honest, no matter how powerful this thing is, the iron pan can burn a hole.

Cui Yong said with a smile: "It's a trivial matter. I used to cook rice with a gas cutter before. That thing is a danger. If you are not careful, the whole pot can be cooked."

Gas cutting is used together with oxygen and gas. This thing is very powerful. Cooking with this thing is probably only a fierce person like Cui Yong who dares to play like this.

After the pot was heated up, Xu Zhuo poured some peanut oil into the pot, then put all the fat pieces from the abdominal cavity of the geese into it and stir-fried until the fat was fried out.

Then put some lard in it, and Xu Zhuo poured the dried goose pieces into it and started to stir-fry.

There is no need to blanch freshly killed poultry when making it. If it is not clean, soak it in clean water and finish the job. If it is blanched, the meat quality will become old and woody, and the taste will be much worse.

Stir-fry the goose meat for a while, and make sure to fry the water inside, so that the goose meat will be more fragrant when eaten.

Moreover, stir-frying the moisture in the meat can also further reduce the peculiar smell of the goose meat, making the meat taste better.

After the water was completely stir-fried, Xu Zhuo poured in the prepared spices, onion, ginger, and garlic and continued to stir-fry, making sure to wait until the aroma of the spices came out of the pot before adding seasonings.

If you put the spices and pour the seasoning directly, the taste of the spices may be suppressed, resulting in the lack of fragrance.

After the scent of the spices dissipated, Xu Zhuo grabbed the bottle of high-quality liquor and poured at least half of it into the pot along the sides.

The goose meat has a fishy smell. You must add white wine to drive away the fishy smell when frying. If you add cooking wine, it will work, but the effect is not very good.

After the white wine is put in, a steam mixed with a strong smell of wine will immediately rise in the pot.

At this time, it is necessary to quickly stir-fry, so that all the meat pieces can be stained with white wine as much as possible. Only in this way, the peculiar smell in the meat will dissipate with the volatilization of alcohol.

When the steam in the pot gradually decreases, you can put the seasoning.

Light soy sauce, dark soy sauce, salt, rock sugar, four condiments can fully stimulate the deliciousness of goose meat.

After letting go of the seasoning, add boiling water to the pot, a little more, because you can’t add water in the middle, try to add enough at one time.

After the boiling water is added, the pot can be covered and stewed.

When stewing, the fire does not need to be too high, medium and small fire will do.

Because these goose meat is raised at home, the meat is relatively firm, so it tastes better after being stewed for more than an hour.

While the meat was being stewed, Xu Zhuo went outside, butchered the wild fathead fish fished out from the ginger, and cleaned it inside and out.

The fish head is made into chopped pepper fish head, the fish body is made into boiled fish fillet and sweet and sour fish fillet, and the fish bones and tail are stewed with tofu for a soup.

Soon, this big fish weighing more than ten kilograms was clearly arranged by Xu Zhuo.

In fact, according to the Northeast stewing method, the fish head should not be made of fish head with chopped peppers, but fish head soaked in pancakes.

But Xu Zhuo doesn't know how to cook this dish, so he can only make fish head with chopped peppers to make up for it.

But in this hot weather, it is just right to eat fish head with chopped peppers, so as not to get angry.

After the goose meat had been stewed for four to ten minutes, Xu Zhuo came to the stove again, poured the chopped potatoes and beans into it, stirred it with a spoon, and then put in the foie gras and other internal organs.

Then Xu Zhuo brought a pot of reconciled cornmeal, ready to stick corn cakes on the wall of the pot.

Chapter 1139

Guotie pancakes are actually not a patent of the Northeast. Shandong, Hebei, Shanxi, Central Plains, and even Jiangsu and Anhui have this tradition.

It’s just that compared to the pancakes in these areas, the pancakes in the Northeast are more famous. After all, this thing is a complete set of stewing in an iron pot.

Separately, it is somewhat inappropriate.

The well-known ground pot chicken in North China generally does not use corn flour, but pancakes made of sorghum flour or white flour.

Sticking pancakes is a skill.

It’s not just a matter of making a cake and slapping it up. If it’s not done well, it will slip into the pot, making this stewed goose in an iron pot turn into a big goose soup in an iron pot.

When pasting pancakes, first dig out some cornmeal with your hands, not too much, if there is too much, you can't press it into pancakes with your hands.

It can't be too small, because the pot is so big, if you make it into small cakes, you can't make much, and the result is that the corn cakes you make are not enough to eat.

You must know that this stuff is eaten as a staple food, so you can't cook less.

The dough used for each tortilla is about the size of half a fist. Dig it out and put it in the palm of your hand. Knead it with both hands to make a slightly elongated dough.

The cake should not be too thick, about half a centimeter will do.

After it is done, aim at the position on the top of the dish and pat it hard.

This position cannot be next to the dishes in the pot, because the noodles will be cooked into the soup after it boils.

It can't be too high. If it is too high, the heat of the pot will be low, and the noodles will not taste good.

It is best to paste vertically only three or four centimeters above the dish.

And when pasting the dough, it should be in place at one time, and you don’t need to adjust the position after pasting, otherwise the whole dough will slide from the wall of the pot into the pot.

Because the dough sticks to the wall of the pot, it is a kind of adsorption similar to vacuum.

If you move it, air will get in and the dough won't stick on.

Xu Zhuo skillfully pasted pieces of dough cakes on the pot wall, which made Cui Yong a little dumbfounded, because he, a Northeast native, couldn't do this step well, but Xu Zhuo seemed to have done it many times.

Can high talent really do whatever they want?

Xu Zhuo pasted all the bread, and then went out to continue making fish.

As for other side dishes and the like, Da Jiang will also clean up.

Today their arrangement is actually to let Xu Zhuo and the others take a look here, and then go to Lao Jiang's shop in the city to eat roasted whole lamb.

But Xu Zhuo and the others delivered gifts quietly, so it would not be appropriate to go out to eat, and everyone was very interested in the vegetables and big geese here, so they ended up cooking their own dishes in the restaurant.

After the fish was ready, it was sent directly to the private room with the best location on the ship.

Then, Xu Zhuo came to the room where the big goose was stewed, lifted the lid of the pot, and a strong aroma came out from the pot.

At this time, the goose meat in the pot is fully cooked, and the beans and potatoes have absorbed the soup of the big goose, so they can be cooked out of the pot.

But if you want to get these out, you have to shovel down the tortillas first.