Doomsday Pavilion

Chapter 956 Wencun Five Flavor Goose Green Peel Sauce (Thanks to my deer girlfriend for the reward!)

Burning with spices is not the longer the better. The term “burning” and “roasting” is not very suitable for the delicate environment of “burning” and “roasting”.

When the water on the surface of the goose body is basically dried and scorched, the grease inside will begin to seep out.

The translucent, orange-yellow oil, like amber, certainly gives people a stunning and magnificent feeling, but when the oil and spices come into contact and are heated by the heat from the bottom of the pot, I believe that no one will like the weird taste.

Take the goose out at the right time and hang it in a ventilated place.

The refrigeration effect of the snow dumplings made Yanhuishan maintain the below-zero temperature that should not have existed during the cataclysm years, and it is very friendly.

The steaming goose’s body quickly cooled in the cold wind, and the grease gradually solidified. What Lin Chou had to do was to wipe off the remaining grease on the goose’s body as much as possible.

The original light color of goose skin has a smoky color-it is similar to the color of many dry incense itself, and it is also like the texture of the new bacon surface just after time.

Lin Chou poured out the spices in the pot, fry some brown rice to deodorize, and then washed the pot.

The cold goose is put in the pot for the second time, and the goose skin is burnt until slightly charred in the pot to “seal” the aroma of the spices that penetrate into the meat. This is also an alternative edge sealing.

Whole goose without frying is a technology job, and the fragile goose skin will be burnt and carbonized. Therefore, Lin Chou must always hold the pan and shake his wrists so that the goose “draws a circle” in the pan and heats evenly.

Fry until just right, pour the thick soy sauce directly on the body of the goose. When the soy sauce is cooked on the bottom of the pan through the body of the goose, the rice wine will cover the body of the goose. Throw the knot in.

Yes, what Lin Chou wants to do is the five-flavored goose, which is simple and simple to season, but the Wencun five-flavored goose is extremely versatile.

Different from the usual five flavors of five flavor ducks such as light soy sauce, sugar, wine, vinegar, and water, the “heavy taste” of Wencun Wuwei goose actually appeared in response to the “winter scenery”.

Wencun Wuwei Goose is also called Taishan Wuwei Goose. Its hometown Wencun and Haiyan are located in the Pearl River Delta region.

It is said that the Wencun and Haiyan families had the habit of raising domestic geese a long time ago. Although the breeds are different, the geese also feed on aquatic plants, snails, shellfish, etc. The meat quality is very high, even the geese produced The yolks are yellow to red, just like salted egg yolks after pickling.

The local goose relies on the river and the sea, and is strong in physique and good at fighting wind and waves, and has a particularly tough temperament. The older it is, the more so.

There are rumors from outsiders that the local geese in Wencun will be killed by a dog and a thief on weekdays. It is completely commonplace, so that most of them don’t keep old geese. They are often slaughtered when they were raised—say no. I must be afraid that the old goose that has been raised for a few years will not even dare to fight with the host himself in the end.

Locals have the custom and tradition of offering sacrifices and praying during the New Year’s Day, so the mighty goose is naturally the best choice for sacrificial ingredients. Gradually, the five-flavored geese in Wencun, which is very rich in local taste, will follow.

However, if you want to eat authentic Wencun Wuwei Goose, you need a very special sauce.

Lin Chou glanced at the stewed goose in the pot, closed the lid of the pot and turned the fire down.

“Well, where did I see it last time, I think about it…”

Boss Lin held his chin and pondered for a long time, then suddenly snapped his fingers.

“Yes!”

Lin Chou spoke to the people in the front dining room and rushed towards the mountain stream with a bamboo basket on his back.

The uncle of the system had long given himself a huge “plan” of the ancestral mountain in the mountain stream, as a place for himself-of course, there was nothing wrong with it. Even if the system did not beep, no one or strange beast would dare to touch the mold of Uncle Billowing.

The Zushan Mountain has outstanding people, all kinds of flowers and trees, and even magic plants are not so rare. Naturally, Lin Chou’s room for development is very broad.

What Boss Lin is looking for is the fruit of the Dipterocarpaceae tree, which is the wild green peel (green plum) that is easy to understand.

Since Boss Lin doesn’t prefer sweet and sour taste, he did see this green plum tree in Houshan one time, but he didn’t care about it either.

After going around for a long time, as a cook’s keen sense of smell finally found something.

“Hey, why didn’t you remember how old this thing was?”

On a barren mountain area that is close to the Black Sea Beach, there is a giant tree with two arms thick. The canopy is at least 30 meters above the ground, exuding a refreshing and refreshing wood smell, which can be seen below. The entire crown of the tree is composed of dense oblong leaves, which are interspersed with light red small tower-like inflorescences, and many fruits are hidden in the inflorescences.

The trees are really tall, but the green skins on them are only a little bit bigger than the little fingers. They are close to maturity, but the fluff on the surface of the fruit has not fallen off.Lin Chou climbed up the tree with both hands and feet, picked some green peels and flowers, and tasted them.

“Hi…It’s so sour…”

Green skin is a good thing. It produces body fluids to quench thirst and promotes appetite. It even has the effect of purifying blood to prevent cerebral hemorrhage and inhibit various tumors. Especially the green plum wine before the catastrophe has a very ancient history.

Of course, the top-grade green plum wine is more expensive than its history.

After harvesting the green peels, use an ice bellows to pickle them into salted green plums, remove the plum cores, and chop the lemon peel, green plum blossoms, a little vinegar, rock sugar and wine into a puree. Place them in a clay pot and boil for a while, and finally put them in Secondary fermentation in an ice bellows.

When making green peel sauce, Lin Chou couldn’t help but think of a particularly “magical” raw material-Zigui Peach Leaf Orange.

There is no other choice to use lime peel, and the orange peel of Zigui Peach Leaf Orange is the most desirable ultimate existence.

“This kind of thing must have disappeared in history long ago.”

In the era of cataclysm, human beings have lost so many things, even Lin Chou, a cook with no desires and desires, sometimes feels distressed when thinking about it.

The ice bellows “ding” the green peel sauce, take it out and put it aside, and the five-flavored goose in the pot is about to be completed.

The five-flavored geese of Wencun chose the new geese of the year, and the average weight is about 3~4.5kg. The weight of Lin Chou’s geese is more than doubled, and it will take a little longer.

The five-flavored goose should be served with green peel sauce, so heavy salt is not allowed.

Speaking of goose meat, the main salty taste and heavy bottom taste still come from soy sauce.

The soy sauce used by Lin Chou was carefully made by Sister Hu. It was very fragrant and definitely better than ordinary soy sauce.

When the remaining soup in the pot becomes thick and greasy silky foam, the five-flavored goose can be cooked.

“Dudu!”

The knife cuts the body, the heart cuts the soul~

In the kitchen, Lin Chou’s hands raised his knife and dropped a particularly rhythmic sound to the dining room, and a group of people suddenly showed clear expressions on their faces.

“Come on.”

“Okay, okay, cough, I don’t know what Lin Zi did…”

“What do you care? Get ready and you’re done!”

Little Miss Xia Yu was the first to take the brunt of everyone’s envy. Speaking of which, Boss Lin, a black-eyed and small-minded guy, rarely gave any special care.

There are no more than five fingers who have enjoyed this kind of treatment, such as Leng Moumou, Si Moumou and so on.

Huang Dashan and Wu Ke’s eyes have turned on the “flash” mode.

Sikong held the chopsticks in his hand and looked serious: Mainly because there are a lot of people today, this makes Sikong, who has been unsatisfactory in appetite and eating speed, have an unprecedented sense of crisis.

Xia Yu looked like a wandering thing, not knowing what she was thinking.

As for Leng Han, still sitting there with a faint expression-the broken corner of the table is no longer in her hands.

Lin Chou was holding a large round white porcelain plate, which was very thin and light, with plain vines outlined on the shallow bottom of the plate, which belonged to the usual Lin’s style.

What is Lin’s style?

Oh, that is, the tableware provided by the system has always been an unacceptable antique that can be graded.

Anyone who glances at the various tableware in the small restaurant will think that the boss is either crazy or has a brain hole-there is a saying to say that he is begging for food with a golden rice bowl.

Do you have that old and priceless antique, why are you still stingy so that Life can’t take care of yourself, specifically for the purpose of responding to people?

A golden-red round “roshan” is placed on a large white porcelain plate, and the dense sauce or grease is slightly reflected in the light.

Huang Dashan rubbed his hands,

“Oh, roast goose? Yes, yes!”

Sikong objected,

“It’s a braised goose, it’s different.”

Lin Chou put the large flat-bottomed white porcelain plate on the table,

“Five-flavored goose, green peel sauce, it should be a dish that has never been cooked in such a flavor. Let’s try it.”

Everyone immediately looked at Xia Yu.

The little girl was at a loss, and only twice when Shan Ye reminded her, she picked up a piece of goose with chopsticks and placed it in her mouth.

“Huh?” The little girl was surprised, “It’s a bit sweet…”

Obviously, it seems that it is made by marinating, but the goose skin has strong toughness, and there is almost no fat in it, making it very thin.

There is no sandwich-like “cavity” like roasted goose under the thin goose skin. It is tightly attached to the meat. The new tender goose meat is delicate and refreshing, smooth to the extreme, more intoxicating wine aroma and refreshing licorice linger on the lips and teeth. , Let people shine for a long time unforgettable.

Lin Chou smiled and said,

“Give it with a little green peel sauce.”

“Oh oh.”

Xia Yu picked up a piece of goose again, this time she chose “Wing in”.

The wings of the goose are very long and have been chopped into small pieces by Lin Chou. Xia Yu lightly dipped it in the bowl of orange-yellow dish that Lin Chou called “green peel sauce”, and put the wings in it. Into the mouth.

“Well…”

The sweet and sour taste of Qingpi sauce’s fruity aroma immediately collided in the mouth, like a small battle.

There was a slight “tingling” and tingling on the tip of Xia Yu’s tongue, which was a bit like mint, refreshing, and the chaos in his mind was swept away.

“Crack~”

Xia Yu wanted to squeeze off the tender goose meat. Who knows that the goose bones that should be very hard when the teeth are together are broken directly, and they are crispy like a finger biscuit.

“You can eat even bones…”

There is a smell of oil and spices in the tubular bones, and it becomes more harmonious with the goose meat as you chew, and in the flavour of the green peel sauce, there is a wonderful taste that people can’t believe.

Seeing Xia Yu ate two mouthfuls in a row, the water and tears of a group of people almost came down at the same time.

Girl, you…you let me…

Shan Ye coughed, his face full of enthusiasm,

“How does it taste?”

Xia Yu made no out of his mouth, put down his chopsticks one after another, and said when he had eaten the fourth piece of meat,

“good to eat…”

Huang Dashan opened his mouth, no matter what he was shameless, he said happily.

“Ah, it’s delicious, right? Everyone uses chopsticks!”

His chopsticks rate a piece of meat that he has been optimistic about a long time ago.

Goose leg, the most coveted part, and is the thickest piece of goose leg.

The thickness of the cross-cut goose leg is less than one centimeter, and it is an unusually round piece that is divided into three rings as a whole.

The center ring is a bone tube, which still looks outstanding when lying slantingly on top of the rest of the meat-this bone tube is actually overflowing with bone marrow.

“Who has ever seen a goose marrow full of yellow…”

The outer ring is a pinkish-white thigh. Even if the muscle fibers are cut off, they are still distinct, giving people a very neat and coordinated feeling.

The outermost ring is thin and tight.

Master Shan took a breath.

“You are the one…”

However, his chopsticks touched the other pair of chopsticks. When the Lord Shan recovered, that piece of goose leg had been dipped in the green skin sauce dish, and then it turned from a perfect circle in the mouth of another person. The disappointing C shape.

I said! !

Huang Dashan is simply furious, this is also wicked~

Sikong licked his lips, meaning that nothing of the Qingpi sauce should be wasted. His eyes were still looking at Huang Dashan, but there was no more ostentatious show in his eyes.

With an extremely satisfied expression on Si Kong’s face, he took another piece of it.

This time it is still goose legs.

Suddenly he picked up a spoon and dug up half a spoon of green peel sauce, crossed the meat slices and poured the green peel sauce on top, and then made a very demeaning move-directly put the meat slices covered with green peel sauce on his hand. , Held in both hands and carefully sent it to his mouth.

“Ahhh~”

This rough way of eating doesn’t match his exquisite dress and the gorgeous identity of a certain Sagong.

Huang Dashan: “…”

What are you as you are!

“Huh, Huh, Huh”

Sikong was so hot that he exhaled repeatedly, fanning in the cool breeze to relieve the burning sensation, even so, he still insisted on chewing.

This kind of deliciousness must not be thrown up just because it is hot. Sikong can’t accept that kind of waste.

Sikong “his ha” said vaguely.

“One hot top three fresh, the ancients…the ancients don’t deceive me…”

Lin Chou was eating himself, he said in an interface,

“Five-flavored geese have their own flavors when eaten cold or hot. Of course, it’s best to eat it when it’s just out of the pan. Well, don’t be stunned. Everyone, eat them all, you are welcome.”

Wu Ke stepped forward, as an ordinary person among a group of big evolutionists, he was completely worthy, just a hard squeeze.

“I don’t have many chances to hear what Brother Chou said. To eat, you must eat. Let’s eat the Poor Black Heart Forest together!!”

Everyone followed,

“Is it really sweet and sour marinated goose?”

“How is this sauce made? My boss Lin is amazing.”

“It’s the first time to do this kind of goose, hey, it’s not right, I seem to have even eaten goose for the first time…”

Someone took a bite and started to care about another important issue,

“Brother Chou, will this goose always have it in the future, can it be on the menu?”