I have become popular in modern times with food

Chapter 67 Yu's Roast Goose Method

After feeding in autumn, geese in winter are the fattest time of the year.

Yu Jianping always felt that the goose meat delivered in the western suburbs of the capital was not as good as the local ones in Rao Township, so he asked Yu Jian to find someone who could deliver the goods on a regular basis, and would deliver a batch every once in a while.

The goose is slaughtered and washed repeatedly with clean water. There should be no trace of hair on the goose skin. The secret sauce is added to the belly of the goose, and then it is stitched tightly with thread.

The whole goose is soaked in skin water, the goose body is evenly wiped wet, air-dried for [-] hours, and then baked in the oven.After roasting for [-] minutes, the goose skin takes on the color of red agate.

The goose that Yu Jianguo was pushing on the dining car had just come out of the stove.

"Everyone, look forward to it!" Yu Jianguo laughed loudly, picked up a big knife, and split open the belly of the goose with one knife, and the mellow original juice flowed out, and all the people could smell the aroma of duck meat for a while.

Yu Jianguo raised the knife and cut the roast goose into equal pieces. When he was about to keep the goose buttocks, Jin Changguo said, "Slow down—keep the buttocks for me!"

Everyone in the world thinks that the goose's butt is a place to excrete, but Jin Changguo knows that this is the essence of roast goose.

"Okay, I'll keep it for you!" Yu Jianguo picked up the goose buttocks, put a small plate on it, and put it in front of Jin Changguo.

Jin Changguo picked up the plate and smelled it, picked up the chopsticks and picked up the goose buttocks, dipped a little sour plum sauce, it was really delicious.After the big goose was roasted, most of the fat was spilled out, leaving only a little bit, and this was the only thing that made Jin Changguo very satisfied when he ate it in his mouth.

"Slow down, there will be other dishes coming up later." Yi Jianguo greeted him, and pushed the dining car away again.This time around, it seems that he is showing everyone his superb goose-splitting skills.

"Crack——" After biting down, the goose skin made a crisp sound. Tang Jingling was slightly surprised, and continued to chew the meat in her mouth.The meat is soft, combined with the crispness of the goose skin, it is really delicious!
Jin Changguo ordered some sauce: "Don't just eat the goose, dip it in this sour plum sauce." This is a unique way of eating in the Chaozhou area. The salty roast goose is dipped in a little sour plum, and the mouth is full of sweet and sour taste. Unique and greasy.

Tang Yuan and Li Jingguo felt that the original roast goose was the most delicious. After eating a bite of meat and then drinking old goose soup, I really want to have a bowl of rice...

As a girl, Tang Jingling lost her resistance to sweet and sour tastes, eating with sour plum sauce was quite suitable for her, and she ate a plate of sour plum sauce for a long time.

Seeing that the roast goose was about to be finished, the waiter brought the next dish, pork knuckle with sauce.

The pork knuckle is stewed soft and rotten, and the color is red and shiny.Don't look at Tang Jingling as a woman, what she likes the most is this pig's trotter, it's full of collagen in one bite.When you eat the pig's toes, there are muscles between the joints, and the taste is even worse when you bite into it.

"The pig's trotters are well marinated, neither fat nor greasy, delicious and tender..." Jin Changguo just took a bite and couldn't stop.

Li Jingguo advised him from the side: "We should eat less, because the cholesterol is high!"

Now the old man quit, dropped his chopsticks and started to lose his temper: "Don't let people eat well?!" This can't be eaten, that can't be eaten, it's better to seal his mouth and pull him down.

Li Jingguo surrendered: "Give it up, you can eat another piece." He refused to eat less, no wonder he came out behind his back, hum, let's see if he doesn't go back and sue the old man.

The next dish is also a big dish, abalone fish maw.The isinglass is soaked in cold water for [-] hours. Chicken soup is used as the base. Fresh ingredients such as abalone, oyster sauce, and scallops are added, and the isinglass is stewed over low heat.

Sprinkle a little salt when out of the pan, and garnish with coriander.

The taste of fish gelatin is like meat, and the soup overflows in the mouth, and it is swallowed before chewing.

Jin Changguo ate a few chopsticks, and then wiped the oil on his mouth and said to them: "This thing is in our Chaozhou, and it is to be a family heirloom. If any girl does not have a few pieces of high-quality fish maw as a dowry, she will be punished." My in-laws look down on me!"

Tang Yuan smiled: "Then when my teacher married you, did you also have isinglass as a dowry?"

"That's not right!" The old man proudly gestured to several people, "It's so long and so big... But at the most difficult time, your teacher's wife sold it in order to maintain the whole family..." It is Jin Changguo's heart disease.

Li Jingguo replied indifferently: "Can't you just buy her another one?"

"Stinky boy! Can the previous one be the same as the current one? And do you know how much this thing costs?"

"How much?" Li Jingguo was at a loss again...

"It ranges from tens of thousands to hundreds of thousands!" Jin Changguo said a few figures slowly, and he saw the surprise on everyone's faces, "This thing is worth more than gold in Chaozhou."

Tang Yuan really didn't expect that there are such expensive ingredients in Chinese food.In his impression, what you see in Chinese food is just ordinary poultry and fish, but Western food. Although the recipe is simple, the pursuit is the most high-end and fresh ingredients.

This is also the reason why he sometimes feels that Chinese food is really not popular.

But after hearing what Jin Changguo said today, he felt that he was too naive.In addition to making ordinary ingredients into complex flavors, Chinese food can also bring high-end ingredients back to the original.

Just like the roast goose just now, he knew after just one bite that this goose was extraordinary and definitely not ordinary.

Moreover, the juice exuding from the goose meat is the umami of the goose itself, and there is not much seasoning in it.

He couldn't help having a new understanding of the Yu family brothers.These two people not only have an extreme enthusiasm for Chinese food, but also have superb cooking skills.

Alas... He sighed silently. It seems that the road to wanting Yu Jianguo to be his second chef is far away.

Finally, when the snails and vegetarian dishes were served, Jin Changguo was not happy, and he pulled the waiter and refused to let go: "Is your chef afraid that I won't pay you? Why did you serve me vegetarian dishes?"

The waiter struggled, secretly thinking that the old man is really strong: "Master Dayu said, for your health, you can't eat too much meat, let the others forgive me, and he will make up for you when he comes alone next time." .”

Oh hoo, it's treated differently...

The old man was so angry that he stopped eating, and wanted to argue with Yu Jianguo, but the waiter saw that his posture was wrong, and hurried away.

The three people at the table ignored him, and after he made a fuss for a while, he also laughed, and cursed for the third time: "Stinky boy——"

Yu Jianguo has been in Jinfulou for many years, and he has a clear understanding of the tastes and appetites of old customers.Jin Changguo's three highs are serious, and there are already too many red vegetables today.Even if he wanted to entertain, he couldn't ignore the old man's health.

I can only say sorry to the other three.

Tang Yuan came here after eating. Tang Jingling originally had a small appetite, and most of the food went into Li Jingguo's stomach. He had already started belching.

As for Jin Changguo, he touched his protruding belly and drank all the juice from the sauced pork knuckle in retaliation...

Li Jingguo:!Now, it's hard not to sue!He is still waiting for the rice left in the last sip of soup mixing bowl!

(End of this chapter)