Chapter 960： Wencun Five-flavored Goose, Green Peel Sauce (Thanks to my deer girlfriend for the reward!) (1/2)

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 out the goose 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 also resembles 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 a second time, and the goose skin is burnt until slightly charred in the pot to ”seal” the aroma of the spice penetrating into the meat. This is also an alternative edge sealing.

Whole goose without frying is a technical job, and the fragile goose skin will burn and carbonize. So Lin Chou must always hold the pan and shake his wrists so that the goose ”draws a circle” in the pan to heat 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. Add sugar, licorice and cinnamon, and finally put a green onion. 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, with fertile grass and fertile fields near the mountains and the sea.

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.

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

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 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 didn't beep, no one or strange beast would dare to touch the mold of Uncle Billowing.

Zushan has an outstanding and brilliant people, all kinds of flowers, plants and trees, even magic plants are not so rare, leaving Lin Chou's room for development is naturally 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 huge tree with two arms thick. The canopy is at least 30 meters above the ground, and it exudes a refreshing and refreshing wood smell, which can be seen below. The crown of the tree is composed of dense oblong leaves, which are interspersed with small red tower-like inflorescences, and many fruits are hidden in the inflorescences.

The trees are really tall, but the green skin on them is only a little bigger than the little fingers. It is almost mature 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, promotes appetite, and even purifies the blood to prevent cerebral hemorrhage and inhibit a variety of 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 will be about 3~4.5kg, while the weight of Lin Chou's geese has 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!”

The little girl Xia Yu was the first to take the brunt of everyone's envy gaze - speaking of boss Lin, such a black-eyed and small-minded guy, she seldom gives 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 his chopsticks with a serious face: Mainly because there are a lot of people today, this has given Sikong, who has been unsatisfactory in appetite and eating speed, 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 a neurotic or has a brain hole-there is a saying to say that he is begging for food with a golden rice bowl.

You have that old and priceless antique, why are you still so stingy that you 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,