Food starts with noodles

The relationship between sour plum sauce and roast goose is similar to the relationship between sesame sauce and hot-boiled lamb. This condiment seems to be just a dipping sauce, but it plays the role of the soul.

In the words of the southerners, do you think that eating roast goose is really eating meat?No, eat plum sauce.

The method of roast goose is similar, and there is no obvious difference between each company, but the method of sour plum sauce is the deepest secret of every roast goose seller.

Because the quality of sour plum sauce is directly related to the taste of roast goose.

Xu Zhuo added two tablespoons of water into the pot. After the fire was heated, Xu Zhuo put in the maltose and began to stir. After the maltose in the pot melted, he opened the jar containing the sour plum sauce and put the whole sour plum sauce inside. It all poured into the pot.

After pouring it in, stir it, and when all the sour plum sauce has dispersed, he takes a large-eyed colander and scoops out the plum cores inside.

After taking it out, pour a bottle of white vinegar and a bottle of red vinegar into the pot, then stir the pot slowly with a spoon, and when it is almost boiled, pour half a bottle of rose wine into the pot.

After stirring again, the sour plum sauce is ready and ready to serve.

Chapter 1395 Roast Goose (End)

The freshly made sour plum sauce has a reddish-brown overall color, is slightly sticky, and exudes a nice sweet and sour taste.

Stir it with a spoon, and you can see the large chunks of plum meat that haven't fully melted inside.

But it can't be eaten right now, because the sour plum sauce has to cool down completely.

After cooling down completely, the vinegar flavor in the sour plum sauce will volatilize again, making the taste more restrained and reserved. At the same time, the volatilization of vinegar flavor and rose wine will also cause the sour plum sauce to become more viscous. Easy to hang on roast goose.

The most important point is that after cooling down completely, the color of the sour plum sauce will also become more beautiful, from the current reddish brown to yellowish brown, and at the same time, it is slightly reddish, similar to the color of rose gold.

Such a color can increase the appearance of sour plum sauce.

Xu Zhuo put the sour plum sauce into a small basin, then covered it with a layer of gauze, and put it in the yard to cool.

The outside air is good, the temperature is low, and there is a small breeze, which is most suitable for cooling hot ingredients.

After drying the sour plum sauce, Xu Zhuo saw that Guo Xingwang was holding a compound bow and carrying a quiver on his back, and he came out of the reeds together with Lao Meng dejectedly.

Cui Yong had nothing to do here, and bought a compound bow to exercise his body. Guo Xingwang was excited to go hunting when he saw it, but he didn't see any prey after walking around in the reed marsh.

The only thing I saw was a red-tailed carp. Unfortunately, before Guo Xingwang could pull his bow away, that fish sank to the bottom of the water and disappeared without a trace.

Yuan Kang and Zhou Wen got a little harvest from Yu Keke, and the three dug some wild vegetables.

Regardless of the fact that cocoa and grains are not distinguished, Yuan Kang is completely ignorant of this aspect, but Zhou Wen grew up in the countryside and is very familiar with wild vegetables.

The wild vegetables dug by these three people were not inferior to those found by the farmhouse waiter.

Putting the dug up wild vegetables in the yard, Yu Keke washed his hands and started taking pictures with his mobile phone.

This girl has now fully understood the essence of pretense, for example, when taking pictures, she "casually" took a picture of the two big geese hanging next to her, and then mentioned a little more in the copy.

For example, "A certain chef said today that he wanted to make roast goose for me. This is the rhythm of forcing me to gain weight."

Anyway, this kind of dynamics that can not only highlight being loved by others, but also show off, often appear in Coco's circle of friends, and everyone is no longer surprised.

He even ignored Yu Keke's copywriting, and only cared about what delicious food Xu Zhuo made today.

An hour later, when the chef in the kitchen had already started cooking, Xu Zhuo also came to the farmhouse's oven with lychee wood charcoal.

This oven was made by Jiang Dabiao. It is a typical pit oven. This oven is not only suitable for roasting whole lamb, but also for roasting meat, roasted chicken, roasted pig and other dishes.

Xu Zhuo used this oven to make it today, and it has the taste of Guangdong Shenjing Roast Goose.

Fill it with charcoal, ignite it and wait for the charcoal to burn completely.

At this time, you can’t rush to put the goose, you have to preheat the oven, so that you can get twice the result with half the effort, and at this time the charcoal is not fully burned, the oven is full of harmful gases, if you put the goose in, It will affect the taste of roast goose.

When the charcoal was completely red and the oven was boiling hot, Xu Zhuo hung two big geese into the oven, then closed the lid and sealed it up.

The next step is to wait.

When making roast goose, it is necessary to observe from time to time, and adjust the temperature in the oven in time according to the actual situation of the goose.

But today I use a pit stove, and I can’t open it often, so I can only pray that the fire will be normal, and there will be no burnt or undercooked phenomenon.

While baking, Xu Zhuo was not idle, he went to the kitchen to fry two dishes.

Although everyone has been arguing to be vegetarian, after a morning of activities, those who are tired of eating meat feel that they can do it again.

When you don’t move around all day long, it’s really not enough to just eat meat, because the body’s consumption can’t keep up.

But after strenuous exercise, I feel that it is better to eat meat at this moment.

But even though he ate meat, Xu Zhuo didn't prepare too greasy dishes. For example, he didn't cook stewed meat and sausage.

These dishes, paired with the old-fashioned braised Yellow River big carp prepared by the chef here, the spicy goose mixed with small wild vegetables, and the fried wild small river prawns, it is a proper and hearty lunch.

Just before noon, Fat Brother drove over with Hu Dabao and Ma Zhiqiang in a taxi.

Well, these are all people who were recruited by Yu Keke's postings.

And because Sun Panpan and Li Hao were far away in Xi'an, they regretted not coming back earlier because they were beating their chests. After all, the picture of hanging the big goose in the oven was too tempting, which made people very greedy.

When the roast goose was roasting in the oven for half an hour, Xu Zhuo opened the lid, observed the situation of the roast goose, and was going to turn the direction to make the roast goose more evenly heated.

After the lid was re-closed, it was stuffy for more than 20 minutes, and the oven was turned on again.

The ruddy and shiny roast goose is officially out of the oven.

When it was just taken out of the oven, everyone took out their mobile phones and started taking pictures.

This roast goose is really beautiful, the skin is firm and ruddy, shiny, especially glistening in the sun.

"Wow, there are really glowing foods, don't move, this angle is just right to reflect the sunlight, let me take a picture, wow haha, it will glow!"

Yu Keke happily took several pictures with her mobile phone before letting Xu Zhuo go.

After everyone finished filming, Xu Zhuo walked to the kitchen with two roast geese.

Although the roast goose is ready at this moment, it cannot be eaten directly. The goose has to be cut into pieces with a knife and placed for photography, so that it can be served on the table.

In Cantonese cuisine, the cutting of dishes is very important.

For example, dishes such as white-cut chicken and soy sauce chicken have such requirements, and the requirements for chopping roast goose are even more cumbersome.

Xu Zhuo hung the roast goose on the shelf, took a small pot and put it under the roast goose, then pulled out the roast goose needle, and cut open the roast goose's abdominal cavity with a kitchen knife.

Immediately, a soup exuding a strong fragrance gushed out from the belly of the roast goose and flowed into the basin under the roast goose.

These soups are the original soup of roast goose. People who don't like to eat sour plum sauce can dip it in this soup, and the taste is also very outstanding.

It is said that the traditional way of eating roast goose is to dip it in the original soup of roast goose.

But until now, there are still more fans of sour plum sauce.

After the original soup ran out, Xu Zhuo put the roast goose on the chopping board, first chopped off the neck of the roast goose, chopped it into small pieces, and placed it with the head of the goose.

Then cut the goose body in half, and then continue to cut pieces.

When chopping the pieces, there will be soup flowing out from the thigh root and wing root, so you have to use a small pot containing the original soup to continue. Adding the gravy to the original soup will make the original soup taste more delicious.

In addition, when cutting the pieces, use a kitchen knife to remove some lymphatic tissue, blood clots, and parts with excessive fat, and some burnt parts also need to be removed.

In some food videos of roast goose, many people will find that the chef inside will throw it while cutting. People who don’t understand think it’s the chef stealing the meat. In fact, this is a normal phenomenon when eating roast goose.

Of course, if you throw away too much, such as buying half a roast goose, and the chef cuts it down by a third, it is definitely a profiteer.

Normally, not many ingredients are thrown away.

After chopping up the roast goose, Xu Zhuo neatly placed it on a plate, and prepared a small dish of sour plum sauce and a small dish of original soup. An authentic roast goose can be served on the table for people to enjoy.

Chapter 1396 Xu Zhuo: I want to borrow some interest-free usury

After the roast goose was brought to the table, there was another burst of snapping and snapping.

In today's society of all photographers and photographers, no matter what new things or food or other rare things, taking pictures is already everyone's first reaction.

Publishing and sending out to show off is a trivial matter, mainly to keep a souvenir.

For example, Yu Keke, in her few weight-loss careers, when she feels hungry, she likes to take out her mobile phone and look at the food photos she took one by one to satisfy her eyesight.

But usually, she loses her determination to lose weight by watching her, and then clamors for Xu Zhuo to cook at night.

After taking pictures, everyone sat down and began to taste the dishes on the table.

Not to mention the roast goose, this dish is the most important dish today, and everyone has traveled so far for this dish.

In addition to the roast goose, Xu Zhuo made a few small stir-fries, as well as the spicy goose offal made by the chef of the farmhouse, as well as braised big carp and various small wild vegetables, all of which were outstanding.

With so many people together, it's impossible not to drink.

But just as Cui Yong took out a bottle of Wuliangye and was about to open it, Xu Zhuo stopped him. When Xu Zhuo came, he went to the old lady's house and took two bottles of 90-year-old Luzhou Tequ.

In the past, the old man hid too much wine, and this kind of wine can't be sold at any price, so it's better to take it out and taste it than to eat ashes in the warehouse.

When I came here today, I drove two cars, Xu Zhuo's car and Yuan Kang's big G. When Cui Yong was pouring wine, he said to Yu Keke and Zhou Wen: "You two drive when you go back. All men have to drink. How can you live without drinking during the festival?"

Anyway, there was nothing to do in the store, so Xu Zhuo took Yuan Kang and Guo Xingwang out to relax, so everyone filled their wine glasses one after another, and began to eat the delicious food.

Xu Zhuo picked up a piece of roast goose that he made himself, dipped it in the original soup and tasted it.

The first thing you taste after the roast goose is in the mouth is the rich aroma of the original soup.

The aroma has the taste of spices, peanut butter and sesame sauce, and even the aroma of fermented bean curd.

Against the background of these flavors, the fresh fragrance of goose meat is amplified again, and it feels a bit full of fragrance.

Chew the goose meat lightly, the skin is crispy and oily, which brings out the deliciousness and strength of the goose meat, and it is particularly pleasant to chew.

And the meat that is close to the flesh and blood tastes super delicious, and there is no one who can taste several flavors and textures in one piece of meat.

Cantonese people with picky tastes love roast goose so much, probably this is the reason.

After tasting the salty and delicious original soup dipping sauce, Xu Zhuo tasted the way of eating it dipped in sour plum sauce.

The sour plum sauce has completely cooled at this moment, it looks transparent amber, and the large pieces of plum meat inside are still clearly visible, which makes people feel at ease at first glance, and don't worry about it being a synthetic dipping sauce.

The warm roast goose is lightly dipped in the sour plum sauce, and it is immediately covered by the amber-like dipping sauce. At the same time, the heat of the roast goose also makes the taste of the sour plum sauce more or less exuded.

Before entering the mouth, you can smell a faint sweet and sour taste.

I thought the sweet and sour taste would be very strong, but after putting the roast goose into my mouth, I realized that the sweet and sour taste is not strong, but the salty taste in the sauce is a bit prominent.

This salty taste is neutralized by the sweet and sour taste, coupled with the taste and texture of the roast goose, it becomes perfect immediately.

Especially after eating, smacking your lips, the mouth is full of the appetizing sweet and sour taste and the taste of roast goose, but the salty taste disappears without a trace.

"No wonder the southerners say that when they eat roast goose, they are actually tasting sour plum sauce. It's really enjoyable to eat with sour plum sauce."

Cui Yong sandwiched a piece of roast goose, and while eating it, he sighed with emotion: "It's a pity that such a delicious dish can't be eaten in the north, let us miss such a good money-making dish for nothing."

The price of roast goose is high, and it has no price advantage compared with chicken and duck. The high price and sweet and sour taste make this dish not popular in the north.

Except for some high-end Cantonese restaurants that have this dish, it is not seen in other restaurants at all.

After eating and drinking enough, everyone played around for a while, caught fish for a while, dug some loach and eel, and found some wild vegetables by the way.

At 03:30 in the afternoon, everyone bid farewell to Cui Yong and others, and drove back to the urban area.

In the next few days, the taste of the new year gradually faded, and everyone's life and work were back on track again. Xu Zhuo cooked in the shop during the day, studied games at home at night, and occasionally checked the transfer information of shops in the capital.

However, the area of ​​the shops he wants must be more than [-] square meters, and the prices are basically sky-high, so there are not many listed on the real estate trading platform.

After all, for such a high price, the payment platform alone is an astronomical figure. It is better to find customers in private. Anyway, the transfer of large-scale shops involves the operation of nine-figure funds, so there are not many customers, so you need to wait slowly.

Of course, it is also possible that some customer information is not disclosed on the Internet, so you have to go to the real estate company over there to inquire.

So after studying for a few days, Xu Zhuo finally couldn't hold back anymore. On the first day after the Lantern Festival, he bought a high-speed rail ticket to the capital, and went to the capital alone to inspect the shops.

If he came to the capital now, it would be somewhat reluctant, because although the original accumulation of Sifang Restaurant is quite a lot, there is still a certain distance from opening a shop in the capital.

If we wait another two years, it will be very easy to open a store at that time.

But Xu Zhuo couldn't wait that long, and the task of going to the capital to open a shop was related to the lives of the old lady and the old man, so he had to hurry up.

Xu Zhuo is willing to bear even some loans.

When it comes to loans, Xu Zhuo thinks it's time to make preparations. Although he can borrow money, it's all about favors. If he can get a loan, he would rather choose a loan. It's so easy.