Food starts with noodles

The charcoal-grilled meat tastes smoky, which is not available in electric grills.

This kind of pyrotechnic gas can almost be said to be the essence of barbecue.

The reason why Xu Zhuo came here to cook roast goose today was not only because he wanted to see the scenery, but also because he wanted to roast it with charcoal.

It’s a coincidence that I came here today, because a batch of lychee charcoal just arrived here a few years ago, and now there are still a lot, which is more than enough for roast goose.

Xu Zhuo took the goose out of the hot water and began to pluck its hair.

In addition to plucking, wash it again with warm water, and check again by the way to see if there are any missing goose feathers.

After confirming that the goose feathers had been plucked, Xu Zhuo took a kitchen knife and began to prepare to open up the goose and remove its internal organs.

He cut a hole of more than ten centimeters from under the goose's buttocks, stopped behind the legs, then put his hand in, and pulled out all the viscera from the goose's stomach.

At this step, you should pay attention to the fact that the opening of the opening should not be too large, and it should not stick to the bone, because it will be sewn up later, and it will not be able to deal with it if it is too large.

In addition, you should also pay attention when removing the internal organs, and the trachea in the neck must also be extracted.

After Xu Zhuo took out all the internal organs, just as he was about to throw them away, Cui Yong said, "Don't throw it away, this foie gras, goose heart and goose intestines are all good things. I'll clean them up later and let the chef prepare them." Stir-fried spicy goose offal with chili, definitely goes with wine and rice!"

Chapter 1393 Roast Goose

Cui Yong's words made Xu Zhuo realize that these internal organs can still be fried and eaten, and it happened that today he came here under the banner of eating goose, so he should eat it, and these goose offal should not taste bad.

He smiled and said, "I'll just clean it up. Anyway, there's nothing to do later."

After taking out all the viscera of the two big geese, Xu Zhuo carefully cleaned the abdominal cavity, picked out the blood clots and some connective tissue inside, and then rinsed it several times with clean water.

After confirming that it is clean, clean up the goose head again.

After tidying everything up, Xu Zhuo wiped the belly cavities of the two big geese dry with kitchen paper, and then chopped off the paws and wings of the big geese with a knife.

The goose paws and wings are the parts that are easy to burn. If they are kept, the roast goose will have a strong burnt smell, so they should be cut off in advance to avoid affecting the taste of the finished product.

When cutting goose feet, you should not cut from the joints, but from the part about one centimeter below the joints, so as to keep the joints intact, and the appearance and taste will be excellent after completion.

And goose wings are not all cut off, only the tip and the middle of the wing are cut off. The root of the wing is thicker and not easy to burn, so it can be left.

Pay attention when cutting the wings, and keep the joints intact, which can improve the appearance of the roast goose.

After chopping, Xu Zhuo started to make the marinade for the roast goose.

The marinade for roast goose is not complicated, that is, a combination of several sauces and several powders.

Specifically, there are table salt, white sugar, kaempferol powder, clove powder, star anise powder, cinnamon powder, licorice powder, and bay leaf powder. It also mixes more evenly.

But today it was just made to try something new, so Xu Zhuo didn't use too commercial methods.

Although roast goose is delicious, it is completely unpalatable in the north. Sifang Restaurant will definitely not be serving new ones in a short time, so there is no need to toss about this dish.

You can't just introduce new dishes when you see good dishes, you have to consider the acceptance of customers.

Customers don't accept it, and even if the delicious food is new, it won't be sold.

In addition to these powders, several sauces are used.

The first is hoisin sauce, the other is minced soybean sauce or the southern black bean sauce, and the other is peanut butter, sesame sauce and fermented bean curd.

Put these kinds of sauces and powder together, pour a spoonful of light soy sauce, and then stir thoroughly, it is ready to make a marinade for roast goose.

Xu Zhuo stuffed these ingredients into the abdominal cavity of the goose, then added ginger slices, chives and shallots, and then added half a spoonful of high-grade liquor.

After putting everything in, reach in with your hand and spread the ingredients evenly in the goose's abdominal cavity, covering every place.

After spreading it evenly, Xu Zhuo took the roast goose needle and began to seal the goose's abdominal cavity.

The so-called roast goose needle is a needle-shaped steel nail more than 20 centimeters long, which can sew up the opening of the abdominal cavity of a goose like sewing clothes.

Xu Zhuo never imagined that he would also perform surgery on a big goose to sew its wounds.

This part is all soft meat, and the skin is very thin, so it is easy to sew the straw coir raincoat, but the more you do it, the more attention should be paid to it. The interval between sewing should not be too long, and the needle parts should not be too close to the side. This is to prevent air leakage or collapse. open.

After the sewing is completed, all the excess roasted goose needles are directly inserted into the abdominal cavity of the goose to fix it, so as to avoid being stuck by the needles when holding it.

After the two big geese were all sewn up, Xu Zhuo put a big pot on the stove next to him and started to boil water, preparing to pour hot water on the big geese, so that the skin of the big geese would be more taut.

When the water boiled, Xu Zhuo was not idle.

He first pumped up the big goose with a simple pump he brought today, and then put a small pot on another stove to boil crispy water.

Pumping up the goose is an essential step in making roast goose.

The specific method is to use a tube to go in from the bloodletting part of the goose's neck, into the skin, and then start to pump air into the goose's skin through this tube.

When inflating, press the stitches with your hands to avoid cracking.

The speed of pumping air should not be too fast, if it is too fast, the goose skin will easily collapse, and the air should be pumped slowly, so that the air can fill all the subcutaneous parts of the big goose and achieve the purpose of separating the skin and flesh.

After the skin and flesh are separated, the roasted goose skin will be more crispy, and the fat under the skin will also turn into fat and penetrate into the goose meat, making the goose skin taste better and look more perfect.

In fact, not only do you need to cheer up when you cook roast goose, but also when you cook roast duck.

After cheering up, Xu Zhuo put the big goose aside and started making crispy water for roast goose.

The production of crispy water is very simple. Generally, white vinegar, red vinegar and maltose are used to make it, and most of the ratios are four vinegar and one sugar.

Among them, white vinegar accounts for three, and red Zhejiang vinegar accounts for one.

Putting white vinegar helps to dehydrate the skin, which will make the skin more crispy. In the hot and humid climate in the south, use the volatility of vinegar to take away the moisture in the goose skin, so that the goose skin will be crispy and delicious.

As for the enlargement of the red Zhejiang vinegar, it is to make the roast goose better in color. A good roast goose should have a rosy skin. This kind of roast goose looks very greedy.

The crispy skin water needs to be heated first. After Xu Zhuo turned on the fire, he first poured in the white vinegar to be used, and then poured in the red vinegar according to the proportion. After stirring it, he added maltose into it.

After adding it, start to stir in the pot with a spoon, which will not only speed up the fusion of the ingredients, but also allow the maltose to dissolve faster.

After the maltose was boiled, Xu Zhuo put rose wine into the pot which was half the amount of red vinegar.

The so-called rose wine is actually a low-alcohol health wine, the main raw materials are fresh roses, white wine and rock sugar.

In Cantonese cuisine, the tradition of using rose wine as a cooking seasoning has a long history. It is widely used in stir-fries, marinated meat and brine. The dishes produced in this way not only taste better, but also have a more beautiful color, which is ideal for chefs. partner.

In this roast goose, rose wine will naturally be used, and it is not only used in crispy water, but also when making sour plum sauce with roast goose, a certain proportion of rose wine must also be added. More authentic and delicious.

After putting the rose wine in, Xu Zhuo boiled it for another minute or so and then turned off the heat to let the crispy water cool naturally.

In fact, crispy skin water is not only used when making roast goose, but also when making dishes such as roast suckling pig, crispy skin water is also used to increase the crispy taste of the skin and meat.

But now Xu Zhuo doesn't know how to cook roast suckling pig, so he can only sigh with regret.

After the crispy water was boiled, the water in the cauldron was already boiling. After Xu Zhuo put two spoonfuls of baking soda in it, he carried the inflated goose and prepared to pass the water.

Putting baking soda in the water can soften the goose skin better.

At the same time, it can also clean out the grease and impurities on the surface of the goose skin and in the pores, so that when the crispy skin water is applied later, it will be applied more evenly.

Chapter 1394 Roast Goose

Before the goose was put into the pot, Xu Zhuo lowered the heat to stop the water in the pot from boiling, this was to prevent the goose skin from being boiled in the pot.

When the water in the pot was about to boil, Xu Zhuo lifted the goose by its neck and put the goose into the pot.

After putting it in, you can't let go, but hold the goose's neck and swing it from side to side a few times, so that the skin of the goose can adapt to the water temperature in the pot first.

After getting used to it, first lift the goose out, and then put it back in again. This time, you can let go and let the goose take a bath in the pot.

In this process, you need to touch the two legs of the goose with a spoon, and turn the goose over and over again.

The purpose of this is to allow the goose to be heated more evenly, and to prevent the air under the goose's skin from expanding too much and causing the goose's skin to collapse.

One minute later, Xu Zhuo lifted the goose out of the water with his hands again.

In fact, you can also lift the neck of the goose, and then hold a spoon in the other hand, scoop the hot water in the pot and pour it on the goose.

However, this method is generally suitable when the pot is relatively small. It is better to put it in a big pot like today, so that the goose skin can be scalded more thoroughly.

Of course, there are also disadvantages, that is, it is a bit hot.

After the two big geese passed through the water, the water in the pot became much cloudier, and there were even some oily spots floating on it.

The two big geese have become much whiter and tenderer, and look cleaner.

The goose that has passed through the water should be put into cold water immediately, so that the goose skin will shrink rapidly, making the goose skin brighter and the roasting effect will be better.

After washing the two big geese in cold water, he hung them on the special hook for roast goose.

This kind of hook will tightly hook the sides of the big goose, and at the same time, it will also circle the neck of the big goose, so that the whole body of the big goose can be roasted.

After hanging it, put it aside to control the water a little, and then you can apply crispy water.

If it is made in large batches, just lift the big goose and sink it completely, so that all the corners and corners of the big goose can be evenly painted.

But today is an early adopter, so there is no need to waste it so much.

So Xu Zhuo adopted the method of showering.

The specific method is to put the crispy skin water in a basin with a relatively large mouth, then put the big goose on the basin, hold a spoon in the other hand, carefully scoop up the crispy skin water in the basin, and pour it on the big goose .

When pouring, pay attention to the inside of the wing root and the thigh root. Otherwise, the pouring will be uneven or not in place, and the color of the roast goose will not be beautiful, and the crispy taste will be greatly reduced.

After the two big geese were all drenched, Xu Zhuo carried them to the yard and hung them on a rack to dry.

It's cold now, there are no flies, and there is a breeze blowing in the yard, which is very suitable for drying ingredients.

The big geese need to be air-dried for two hours. Taking advantage of this time, Xu Zhuo and Cui Yong cleaned out the internal organs of the geese.

Cui Yong didn't know how to cook at first, but since he opened a farmhouse, he has been thinking about something to eat when he has nothing to do. Now there are many tutorials on various delicacies on the Internet, so it is not difficult to make it like a gourd painting.

In addition, people who like to drink more or less know some cooking skills, so today he cleaned the goose offal and made it look good.

After tidying up these internal organs, Xu Zhuo put them in a basin and sprinkled a little salt to marinate them.

He can't do this stuff well, so it's better to let the chef of the farmhouse do it. He just happens to have a look, and if there is something to learn from, he will steal it.

Xu Zhuo knew the general steps of stir-fried goose offal. It was nothing more than adding more chili peppers to suppress the smell of the internal organs with the spicy taste, so that it tasted better.

However, Xu Zhuo has no idea how to operate it.

If he was at home, he might think about doing it, and if the car overturned, he would secretly dump it into the trash can, anyway, no one would know.

But now, if he tries new dishes, it will somewhat affect the character design.

It's better to be more stable.

After tidying up the internal organs of the goose, Xu Zhuo prepared some other dishes. After all, there were a lot of people today, and everyone ate too much greasy dishes, so today they can't just eat roast goose, but prepare more light dishes.

After preparing these, Xu Zhuo went for a walk in the reed marsh for a while. The crispy skin on the big goose had already dried up, so he picked another crispy pulp.

The so-called crispy paste is a batter made of low-gluten flour sticky rice flour mixed with egg white and baking powder, and evenly spread on the skin of the goose with a brush, which can keep the skin of the roast goose crispy for a long time. Cool down and soften the skin.

The amount of low-gluten flour is three times that of sticky rice flour. You don’t need too much baking powder, just pinch a pinch. As for the egg white, you can do whatever you want, as long as it can be stirred into a thin batter.

After stirring, Xu Zhuo came to the yard with the crispy paste and spread it evenly on the goose skin with a brush.

"How come the roast goose is like a woman's makeup? First apply the essence, then apply the base cream, and then apply the liquid foundation later?"

Cui Yong has a thorough research on women's make-up, even Xu Zhuo doesn't know the order of make-up, but he knows it very well.

Xu Zhuo said with a smile, "That's enough. Let's hang it for another hour. We'll start baking it when it's nearly eleven o'clock, so that it'll be ready for lunch and we'll eat it while it's hot."

After finishing speaking, Xu Zhuo returned to the kitchen again and took out the seasonings he had brought earlier.

Da Jiang had just finished working on the farmhouse. He leaned over and looked at Xu Zhuo's can of seasoning and asked curiously, "What is this? Canned food?"

Xu Zhuo handed it over: "This is sour plum sauce, which is an essential dipping sauce for Cantonese roast goose. However, these sour plum sauces are just pickled, so they can't be eaten directly. They have to be processed first."

Da Jiang looked around and looked at the condiments prepared by Xu Zhuo, including red vinegar, white vinegar, rose wine and a large ball of malt sugar.

He became even more curious: "This sour plum sauce is already sweet and sour. Why did you prepare these sweet and sour ingredients? Is this dipping sauce still edible?"

After all, Cui Yong has more knowledge. He said from the side: "The freshly pickled sour plum sauce is not sour and sweet, but sour and salty, sour and sour, and it is so salty that it is impossible to eat without making it."

Sour plum sauce is a condiment obtained by marinating green plums with salt. This condiment must be prepared before it can be eaten. It can be eaten with roast goose, roasted suckling pig, char siew, crispy pork, etc. In Guangdong area is very popular.

Xu Zhuo set up the frying pan, and while he was free, he planned to make sour plum sauce.