Chapter 718
From looking at vegetables to looking at trees.

Finally got a goose back.

Today's trip was full of twists and turns.

Take the "bad goose" back to the cafeteria and weigh it.

It weighs 14.7 jin and has grown so fat in more than 60 days. It must have taken a lot of food from other geese.

See Luo Yihang bring back a goose.

The aunt who helped in the kitchen asked about the slaughter and took the initiative to make a large pot of hot water.

While the water was boiling, he took out a bottle of white wine for cooking, untied the rope around his mouth, pinched open his goosebumps and gulped down half the bottle.

The cafeteria serves Erguotou, which is over 50 degrees.

In a few minutes, the goose became wilted and lay on the ground, shaking its head.

Then I untied the ropes tied to its feet. The goose flapped its wings twice, struggled to stand up, its feet stuttered, and it took a few steps, then fell down again with a thud.

That's it.

The aunt held the goose by the neck in one hand and the basin and knife in the other, and took the goose out the door.

After securing the goose, he raised his knife and cut it, and the goose blood dripped into the basin below.

"Give me, let me."

While the blood was being poured here, Master Xu brought out a bowl of salt water over there. He poured the salt water into the basin of blood while stirring it with a pair of chopsticks.

"This is a good thing. I'll show off my skills and make some blood curd tonight."

Wow, Master Xu has the title of “Tianfu Famous Chef”. If he could show off his skills in making Maoxuewang, it would look amazing.

The blood was drained.

The kitchen helper used hot water to scald the feathers, and the farm auntie slaughtered the chickens and geese and cooked them perfectly without any help from others.

Master Xu carried the basin back to the kitchen to clean up the goose blood, and took Master Lin to choose the seasonings to be used.

There are no good things in the kitchen here. Master Xu is more familiar with it than Luo Yihang.

Master Wang, Master Wang became competitive, picked up the basket and went straight to the vegetable field, he also wanted to show off his skills.

It didn't take long for the aunt to clean up the goose.

He shouted to the kitchen, "Do you want some offal?"

"Yes, yes." Master Xu quickly agreed.

He came out from the kitchen and took away a pair of goose intestines, saying that he wanted to make another dish of perfumed goose intestines.

There is no waste if there are a bunch of offal left.

Just use some clean water to cook it and treat Uncle Luo’s rhubarb to a good meal.

Alas, this poor dog was beaten by Ding Xiaoman again.

Luo Yihang also had to bring gifts and apologize on behalf of his family's pets.

In the back kitchen.

Master Lin took the cleaned goose and carefully plucked the remaining fine hairs with tweezers.

Then remove the head and feet and marinate.

Add salt, star anise powder, licorice powder, cumin powder and pepper powder.

Then pour soy sauce, light soy sauce, cooking wine and dark soy sauce on it.

Add soybean paste and Chu Hou sauce.

Zhu Hou sauce is a specialty of Foshan, and Luo Yihang doesn’t have it here.

Master Lin didn’t bring it with him, and thought that the taste would be greatly lost. Master Lin is regretting it now.

As a result, Luo Yihang made a phone call and someone delivered a box not long after.

What does "Tianhan Yiba" mean? It means tactically retreating.

The marinade ingredients are all ready.

Master Lin mixed the seasonings evenly, rubbed the goose evenly inside and out, and gave it a massage at the same time.

The same goes for the goose's head and goose's feet.

Next, wait for an hour for it to be fully marinated.

While waiting, Luo Yihang took out some tea and brewed some for everyone.

The three of them found a place to sit in the cafeteria, drink tea, rest their feet and practice talking.

Wang and Xu were arguing with each other, and Master Lin was trying to mediate.

Enjoy yourself.

Luo Yihang has nothing to do.

He took a knife and sat outside the door and began to study the pile of goose feathers.

What wonderful hair! So hard, long, neat, smooth and shiny.

Pick some nice quill pens and sharpen them, they will definitely look beautiful.

Carefully remove the hair at the root and clear the position for holding; use a toothpick to slowly pick out the scaly substance in the feather tube; heat a little fine sand and use the hot sand to harden the feather tube; after hardening, use a knife to carefully sharpen the tip of the pen.

As soon as I finished one, Xiao Zhao came out, gave me two thumbs up and praised me, "Boss, this is so cool."

Then, he snatched the quill away.

The goal was achieved, and he turned around and walked towards the cafeteria.

"Come back, what are you doing?"

"I'll go collect the materials."

That's quite frank.

After a while, Chu Jie also came.

He took the second quill and ran to the cafeteria.

"Wait, what are you doing there? Gathering materials too?" "No, I'm just watching as a goose."

Chu Jie is quite frank.

"How did you know to be a goose?"

"You are asking unnecessary questions. You guys have been busy outside for so long. I heard everything clearly in the office. It is said that a famous Cantonese chef is in charge of the cooking. I am sure you will learn a lot."

"How do you know he's a famous Cantonese chef? He never said that."

Chu Jie shook his phone and said, "Look at the group yourself."

Fine.

Luo Yihang took out his cell phone and saw that Xiao Zhao was live streaming in the group.

Master Wang, Master Lin, and Master Xu are each who is who.

How did Master Xu argue with Master Wang, and how did Master Wang argue back?

Why did Master Lin interrupt?

Lifelike.

In addition to their mutual bickering, there are also many secrets, which are gossips in their culinary world.

Three old men sat together and told stories, and they could even talk about stories from decades ago.

This opportunity is rare. Xiao Zhao is actually collecting materials. She uses the group as a notebook.
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One hour to go.

Master Lin went to the stove and continued working.

Luo Yihang dusted off his hands and went in to watch the fun.

As the crowd watched, Master Lin first heated the pan and then poured in peanut oil in a circle.

When the oil is hot, put the marinated goose into the pot.

A pair of ruthless iron hands, holding a goose leg, rolled it left and right in the oil pan.

In his words, this is called "lucky".

The most important step in making goose.

"The more busy you are, the more you will have."

Keep turning it over and over again until it is golden brown all over.

Take out the goose body, put the goose head and goose feet that were chopped off earlier into the pot and continue to fry.

After all are fried.

Continue to cook.

Pour in the peanut oil again.

This time there is less oil.

After the oil is hot, sauté the ginger and garlic, all of which are freshly picked from the fields outside.

After putting it in the pot, the hot oil stimulated the smell to come out immediately.

Master Lin could no longer control his calm expression. His mouth opened in shock. He suddenly turned his head and looked at Master Xu. "Master Xu, it's true. It's true. You are the best in the world. It's a good idea to follow you here."

I used three of them in a row.

After the shock, Master Lin paid more attention and put the fried goose into the pan with both hands steadily.

Use a large spoon to slowly pour an appropriate amount of water along the edge of the pot.

Add dried tangerine peel, rock sugar, and a few pieces of green garlic.

Bring to a boil over high heat and let boil for five minutes.

Then cover and cook for another thirty minutes.

The moment you open the lid of the pot, a cloud of mist rises up, carrying with it the fragrance that spreads.

Everyone present, including Master Lin, had the same action and expression.

He stretched his neck and took a deep breath, his eyes slightly closed, his face showing an intoxicated look.

The aroma contains the deliciousness of goose meat itself, as well as the aroma of spices and seasonings.

In addition, Master Lin’s skill in controlling the temperature and time is truly an art.

A blend of rich and layered aromas.

A nasal treat.

At this time, the goose has turned into a beautiful maroon color.

But this is not over yet.

Then you need to simmer over high heat until the sauce thickens.

In the process of collecting juice.

Master Lin was still rolling the goose back and forth in the pot.

It was indeed a roll, from beginning to end.

At the very end, when all the soup in the pot is absorbed, only a layer of sticky sauce remains.

Master Lin picked up the goose and poured the last bit of sauce over the goose with a large spoon.

"It's done. This is what Guangdong people think of as Lu Goose~~"

The last last last.

Master Lin picked up the kitchen knife and cut the goose into small pieces with a few strokes.

Put a layer of kimchi on the bottom of the plate to stimulate the appetite and relieve greasiness.

And place the cut goose on it.

Only then is it officially completed.

(End of this chapter)