Chapter 512 Even Before the Roast Goose Is Cooked, the Regular Customers Are Ready to Eat! 【Please Subscribe】

"Xubao, when will you cook the roast goose tomorrow?"

Shen Jiayue rubbed her hands in excitement, all she could think about was the crispy-skinned and red roasted goose. The roasted goose with crispy skin and tender meat paired with sour plum sauce, the taste was simply amazing!

Lin Xu said:

"The process of making roast goose is quite complicated. Even if we start preparing it tomorrow morning, by the time the roast goose comes out, it will be around dinner time... Fortunately, the roast duck oven in the store was fully equipped and had a drying room, otherwise it would have been even later."

There are many steps to make roast goose. Even the goose that has been slaughtered still needs to go through a series of processes such as stuffing, stitching, blowing, blanching, watering, and drying before it can be officially put into the oven for roasting.

Among these steps, the drying step alone takes four or five hours. This is assuming there is a professional drying room. If there is no drying room, it will take longer.

In order to avoid wasting time tomorrow morning, Lin Xu sent a message to Che Zai after eating a piece of red crispy chicken:

"Contact Lao Huang and ask him to send ten black and brown geese that are about 90 days old tomorrow morning, preferably the ones that are plucked but not disemboweled. I will make Cantonese-style roast geese."

Roast goose is not very popular in the north. The goose in most restaurants is either braised or stewed in an iron pot. Basically, the goose is completely disemboweled.

Roast goose requires a small opening of about four centimeters below the goose's butt. Once it is exceeded, the roasted goose may leak air.

If the goose you bought was eviscerated, there would be nothing you could do.

So the best way to do it is to take it to the store after bleeding and hair removal, and Lin Xu will remove the internal organs himself. This will not only make the opening smaller, but also get the goose internal organs.

After cleaning these offal, whether cooking or giving it to Xu Xinhua to make braised food, it will be very good and will not cause any waste of ingredients.

"Ten geese? Are you planning to let us eat enough at once?"

Shen Jiayue was overjoyed, there were ten of them, they must be super enjoyable to eat!

Zeng Xiaoqi and Chen Yuanyuan were also surprised:

"Isn't it a trial? Why do you do so many at once?"

Lin Xu smiled:

"Let everyone try it and explore the process of making roast goose in batches."

For many dishes, there are two concepts of making them individually and in batches, and the processes required are completely different. For example, many meat dishes in restaurants are made into semi-finished products first, and then continue to be cooked when customers order.

This still tastes great and saves a lot of time so diners won’t be left waiting.

Naturally, there is a way to make roasted goose in batches, and not only do you have to make it in batches, you also have to find the best time to dry the goose blanks, and then use this to stock up in advance.

When making roast goose, you can't hurriedly fill, sew, blow and scald the skin every day. Instead, you should complete these steps when you get off work the day before, and then you can slowly and leisurely do it the next morning. Baked.

As long as there is no problem in making tomorrow's roast geese, I will immediately ask Lao Huang to send thirty of them over and start preparing for the new roast geese the day after tomorrow.

While they were discussing here, Che Zai had already contacted Lao Huang and ordered ten black and brown geese.

Upon hearing this request, Lao Huang quickly agreed:

"No problem, no problem. I promise you won't miss anything. Brother Lin actually wants to make roast goose, so we're in for a treat again."

After making a reservation for the Black Brown Goose, Che Zai went to the bathroom to take a shower, then sat on the sofa and posted a message in the Linji Food fan group:

"The store is about to serve new dishes, large dishes and hard dishes, which are dishes that the old people will never forget."

Yue Liyue, who was taking advantage of the break in the live broadcast, saw it and asked curiously:

"What kind of dish is it? You guys still remember it. I'm used to eating Lin Ji's food. I don't think there is any other Cantonese food that I can't forget."

Now Lin Kee has roasted suckling pig, Eastern star spot, abalone sauce and goose feet, clay pot rice, and all kinds of clay pots suitable for winter. As a Cantonese, I really don’t think there are any other delicacies that I can’t eat in Lin Kee. arrive.

He was talking in the group when Chezi prompted a word:

"Goose!"

As soon as he saw the word "goose", Yue Liyue became excited:

"Let me go, what kind of goose does Boss Lin want to make? Braised goose, roasted goose, braised goose, braised goose, or white-cut goose?"

Lao Guang people not only like to eat chicken, but also have a special liking for goose meat, especially fat goose. No matter how it is cooked, it is delicious and wonderful.

The interest of other people in the group was also aroused:

"I also like to eat goose. Brother Che, please tell me what kind of goose it is."

"By the way, are you keeping this news true?"

"Today is not April Fool's Day, you can't joke with us."

"Tell me what it is and try it first in your dream tonight."

"..."

Seeing everyone urging each other, Che Zai said:

"It's roasted geese. The boss plans to cook a few tomorrow. If it's quick, you can eat them the day after tomorrow."

Although ten roast geese may seem like a lot, there are a lot of people in the store. They share it among everyone, taste it, and give it to the boss’s family as a meal, but it’s basically nothing.

As long as there is no problem with tomorrow's roasted goose, there will definitely be something new the day after tomorrow.

So it doesn’t matter if we make a warning in advance now.

Seeing his message, Yue Liyue couldn't help but licked his lips and said to himself:

"Although it's not good to eat and drink all the time, I must go to the store to try the roast goose tomorrow."

Coincidentally, Brother Qiang, who is looking at his new notebook over and over again, also plans to go to the store to eat roasted goose tomorrow:

Qi Panpan asked curiously:

"They haven't launched new products yet. Is it appropriate to eat and drink like this?"

"It's appropriate. Boss Lin actually hopes that someone will give his opinion. Moreover, the roast goose that cannot be finished tomorrow will still be given to regular customers to taste. As long as it is not announced that it is for sale, the store will not charge money."

As Lin Ji's first customer, Brother Qiang was very aware of the store's business style, so when he saw the news that the store would be cooking roast goose tomorrow, he had the idea of ​​going there for a meal.

After saying this, he closed his laptop and asked:

"Is your company still making a fuss about the lottery at the annual meeting?"

"Yes, they kept asking us to return the prizes and start the lottery again. I didn't even pay attention to the vice president. Why don't you count if you can't draw? You wanted to operate in secret, but we intercepted you. Who's to blame? What? Fortunately, the prizes were given out directly on the day of the annual meeting, otherwise you wouldn’t be able to use this computer.”

After the lottery draw at the annual meeting, the whole company became noisy.

The technology department won almost all the awards, which made no one happy. People from other departments strongly requested that the lottery be redrawn. The vice president in charge of the annual meeting also asked Qi Panpan to return the computer again and again, but was rejected every time. .

Not only did Qi Panpan not return it, but the entire technical department was holding on to their prizes.

How can it be reasonable to return the prize you drew?

"The only thing left is the year-end bonus. Once it is received, the entire technical department will resign en masse. They look down on the technical staff, so we will not stay either."

Qi Panpan and Chen Yan have been in contact several times in the past few days.

He even secretly went to Huihuang Building, looked at some offices for rent, and made a preliminary investment plan.

Rent, water and electricity, office supplies, computer equipment, etc. all cost money. Qi Panpan even made plans to buy some second-hand equipment for makeshift use, and then replace it with new ones when she has money.

However, Chen Yan refused.

She doesn't allow the companies she invests in to be so shabby, like beggars, which would greatly affect her Chen Wanwan's reputation.

When Qi Panpan confirmed that he would resign and start a business, Mr. Chen directly rented an office of more than 300 square meters on the 17th floor, and even asked a decoration company to come in and decorate the office and make office partitions.

Brother Qiang looked at Qi Panpan and asked curiously:

"With you all gone, what about the company's technical maintenance?"

"You can do whatever you like. Of course, the company can also entrust my company to do technical maintenance. As long as you pay us, we will definitely ignore the past grudges."

Li Qiang: "..."

You don't care about past grievances, but you can't stand others' arguments.

After saying that, he opened the search bar with his mobile phone, entered the word "roast goose", and clicked to confirm. Looking at the ruddy-colored roast goose with shiny skin in the search results, he couldn't help but swallow his saliva.

"I used to be so greedy when I watched "Bite of the Tongue 1", and then I ate it a few times. I'm really obsessed with the taste of roast goose, especially with sour plum sauce, it's super delicious."

Qi Panpan kicked him lightly:

"Stop chirping, wash up and go to bed quickly. All you have left is the few hairs on your head. You have to stay up all night to lose them, right?"

When Brother Qiang got up, Qi Panpan said again:

"I have also saved some money in the past few years. If I work hard next year, let's try to collect a down payment and try to settle down in the capital..."

settle down?

Li Qiang didn't react for a while:

"Are you planning to buy a house?"

He used to rent a house, so he lived a comfortable life.

If you want to buy a house, you will have to reduce your expenses, and you won’t be able to eat at Lam Kee every day.

Qi Panpan kicked him again:

"Buy a house and get married. Are you a bitch who just wants to have fun without marrying me? If that happens, I will pull out all the hair left on your head!"

Li Qiang was kicked and staggered, but he didn't feel angry at all. Instead, he rushed over, hugged Qi Panpan and kissed her several times:

"I will buy a house, then marry you home in a glamorous manner, and let you take care of me for the rest of my life!"

Qi Panpan was amused by this guy's stupidity:

"Are you M? Who cares about you? Go brush your teeth and wash your face quickly. You are like a fool!"

After saying that, she took her mobile phone and sent a message to her roommates:

"Brother Qiang drank too much and vomited everywhere. I have to stay and take care of him. I won't go back to live tonight."

Lan Lan and the others took a look and immediately sent a message back:

"Vomited? Did you vomit on the top or the bottom?"

"Tsk, tsk, tsk, this plot is a bit familiar."

"Be safe, Sister Panpan, don't forget to buy a raincoat."

"..."

Brother Qiang happily went to the bathroom to brush his teeth and wash his face. Although the wedding was next year, he had hope and looked forward to it. He felt that his luck was getting better and better since he went to Linji for dinner.

Not only Li Qiang feels this way, but old customers like Yue Li Yue, Panda, and even the beverage supplier Ouhua all feel that their luck has gradually improved after getting to know Lin Xu.

Yue Liyue has become a popular anchor in the game area. His elegant Guangpu can often make his teammates laugh so much that they can't play normally.

Panda's live broadcasts are also getting better and better, and the "love + career" model with Wu Kexin also makes the two of them have a better understanding, and they stick together like glue all day long.

As for Ouhua, Lin Xu got to know a lot of hotel chefs, allowing him to seize the wine supply contracts of many hotels. A few days ago, he held a company-wide year-end meeting in the banquet hall of Linji Food. meal.

the next day.

After breakfast, Lin Xu drove Dundun to Yingchun Street with Zeng Xiaoqi, Chen Yuanyuan.

Chen Yuanyuan got off the car and went to work, but Zeng Xiaoqi was still early to go to work. Lin Xu and Shen Jiayue happened to be filming how to roast goose, so she came in to help.

When I came upstairs, the black and brown geese had been delivered.

This kind of black-brown goose is relatively small among geese. The standard weight is about six or seven pounds, which is similar to that of ordinary ducks. It is not even as big as the Muscovy duck, which often weighs more than ten pounds.

But compared with duck, black and brown goose bones have small meat, rich fat, and tender meat. Relatively speaking, it is more delicious than duck.

This is also the reason why roast duck is much cheaper than roast goose in Lingnan area.

The feathers on the surface of the goose have been cleaned, leaving only the internal organs.

Lin Xu changed his clothes and washed his hands carefully. Zeng Xiaoqi and Shen Jiayue helped Shen Jiayue set up the shooting equipment in the kitchen and started shooting.

After a simple opening remarks, Lin Xu took a sharp knife and started to remove the goose's internal organs.

Cut the knife from the bottom of the goose's anus, cut an opening of about four centimeters, then put your hand in, and take out all the internal organs bit by bit, including the goose's esophagus, trachea, etc., and do not let go.

After taking out all the internal organs, you also have to dig out the excess fat from the goose’s belly.

These fats will prevent the sauce from penetrating into the meat, melt when heated, and even risk exploding the belly, so tear some off.

But don't tear it too thoroughly, leaving some for flavoring.

After packing up all the ten geese, Lin Xu put all the internal organs into a basin and let the car boy take them away:

"Take it out, let's have offal for lunch."

The goose intestines are made into a casserole, the foie gras is braised and sliced, and the goose gizzards and hearts are stir-fried. The offal of ten gooses is almost enough for a staff meal.

Zeng Xiaoqi, who was helping take the close-up, smiled and said:

"Then I have to come over for lunch. I must not miss such delicious goose offal."

In addition to the internal organs, goose feet and goose wings must also be chopped, and these can also be used to make dishes.

Lin Xu took a kitchen knife and began to chop the goose feet and wings. When chopping, he should not cut from the joints, but cut down about two centimeters from the joints, leaving the joints on the goose body so that they would not be easily broken by blowing air.

All the geese were packed away, and Lin Xu began to add powder to the goose's belly.

These powders are mainly based on salt and white sugar, mainly for the taste and aroma of the goose.

Specific condiments to be used include salt, sugar, ginger powder, cinnamon powder, eight-ingredient powder, clove powder, allspice powder, licorice powder, bay leaf powder, thirteen spices and other condiments.

Among them, star anise, cinnamon, etc. are used to increase the fragrance, and licorice is used to increase sweetness.

Mix these powder ingredients evenly, then put a handful into the goose's belly and spread evenly.

Then start preparing the sauces, including hoisin sauce, black bean sauce, peanut butter, sesame sauce, southern milk and soy sauce. After mixing together, fill the goose belly with a spoon and knead it repeatedly with your hands.

The powder and sauce are usually kept separately to ensure a more even mix.

After spreading the sauce evenly, Lin Xu took a moment to let the sauce penetrate into the goose meat better.

Then he took the prepared goose-roasting needle and sewed up the opening on the goose's butt like clothes. When sewing, pay attention to the spacing, preferably within half a centimeter, otherwise it will easily swell.

At the end of the sewing process, the roasting goose needle should be completely inserted into the goose's abdominal cavity.

This not only makes the seal more secure, but also reduces the risk of accidental injury by the needle tip.

"I feel like Xu Bao is like a tailor, he is so good at needlework."

Zeng Xiaoqi on the side said with a smile:

"When you go back to edit the video, remember to cut this section out, otherwise netizens will have to extend it to other aspects."

Shen Jiayue then remembered a similar joke and stuck out her tongue with an innocent look.

After Lin Xu finished doing this, he placed a large soup pot on the stove next to him, poured half of the pot of water into it, and added some baking soda to prepare to scald the goose.

Before this step, you still need to blow air into the goose.

Whether making roast duck in the north or roast goose and duck in the south, blowing air is an essential step.

Gas is used to separate the skin and meat of ducks and geese, so that the skin of the roasted duck and goose is crispier and the meat is more tender, because all the heat and firepower are absorbed by the skin.

Lin Xu brought a small air pump specially designed for the kitchen and connected it to the air tube.

Insert the tube into the skin of the goose's neck opening, hold it firmly with one hand, and press the needle on the goose's butt with the other hand.

Start inflating.

With the influx of air, the black and brown goose's skin quickly swelled, turning from a bit dry to like a balloon.

Stop when full and quickly inflate the second goose.

These gases won't last long in the goose's body, so you have to hurry up and scald the geese one by one when they're all filled with gas. After blanching, the goose skin separated from the meat will be fixed.

The water in the pot was boiling. Lin Xu held the goose's beak in one hand and the spoon in the other hand, scooped up the boiling water and poured it on the goose.

After blanching, the skin of the goose becomes stable and will not stick to the meat again.

Zeng Xiaoqi looked at this step and whispered to Shen Jiayue:

"The roast goose is delicious. I didn't expect it to be so complicated to make."

"Yeah, it's so troublesome... But Xu Bao can cook roast goose, so he should also be able to cook roast duck, right?"

Lin Xu smiled and said:

"It will definitely happen, but you still have to practice. Otherwise, in a capital where roast ducks are everywhere, you will be easily criticized if you don't do it well."

He doused the goose with hot water several times, and then put the fat, white goose into cold water to cool it to prevent the goose skin from overheating and rotting.

The ten geese went through this once and then began to take the bait.

Roast goose needs to be hung on a special roasting hook. This hook has two prongs, which can just hang the base of the goose's wings.

There is also an iron ring on the hook. When hanging, the goose head must be inserted through it. When threading, the goose's neck must be turned in a circle to prevent the neck from sticking to the goose's body.

During the entire roasting process, the skin and meat of the goose cannot be overlapped, otherwise the roast will not be crispy or the color will be uneven.

After hanging all ten geese, Lin Xu took them to the drying room next to him, turned on the air blowing function, and started drying the blanks for the first time.

Shen Jiayue followed up, took a picture, and asked curiously:

"Aren't we going to serve crispy water? When will we serve it, Xu Bao?"

"This time, let it dry and apply crispy water. The crispy water will dry and apply crispy slurry. After the crispy slurry is dry, apply a layer of oil before putting it in the oven for baking."

Shen Jiayue:? ? ? ? ? ? ?

Isn’t this too much trouble?

I originally wanted to learn how to cook goose, but now it seems that roasting goose is indeed beyond my ability as a chef, so I’d better study my air fryer delicacies honestly.

After leaving the drying room, the girl's eyes immediately lit up when she saw the car boy pushing pigeons for making steamed pigeons from outside.

I can’t make roast goose, but I can make roast pigeon, right?

Thinking of this, she looked at Lin Xu happily and asked:

"Xubao, can you teach me how to make crispy squab?"

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I took a nap in the afternoon and my throat felt a little better, but my nose was always sore, as if someone had punched me. This chapter has 5,200 words. If you have a ticket, remember to save it until the end of the month. It will be doubled at the end of the month!