Chapter 514 V I Am 50, You Eat This Roasted Goose First! Zeng Xiaoqi: I Want to Report to Dundun! 【Please Subscribe】

After the plum sauce was ready, Lin Xu came to the oven and adjusted the oven temperature to 250 degrees.

During the roasting process of roast goose, the oven temperature is not static, but is adjusted according to the progress of the roasting.

Under normal circumstances, the temperature is slightly low when it is first put in, and then raised after roasting for a while. When the roast goose is almost set, it is lowered again, and the temperature is raised again until around the time it is taken out of the oven.

The advantage of this is that the goose meat is tender enough, the subcutaneous fat is more fragrant, and the goose skin is crispier.

In addition to this conventional temperature change method, there is also a low-temperature baking method where the initial furnace temperature is lower than 100 degrees.

The so-called low-temperature baking method is to first use an oven temperature of several tens of degrees to roast the skin of the goose until it is dry, and then increase the oven temperature for roasting.

This roasting method is often used when the goose blanks are not sufficiently air-dried and are a compromise in order to rush for time.

"Wow, I saw oil dripping!"

Shen Jiayue took the camera and took a close-up from the transparent observation window of the oven. When she saw the body of the goose that had turned golden and was roasted until it was sizzling and oily, she subconsciously swallowed her saliva.

It looks really tempting.

It's a pity that we still have to wait. I really want to tear off a piece, hold it in my hand and eat it directly.

After she finished taking the close-up, Lin Xu said:

"Didn't you just make a bunch of French fries? If you're hungry, you can eat the French fries first. Just in time to try the sour plum sauce I made to see if there are any shortcomings."

There is nothing wrong with sour plum sauce, after all, it is a perfect recipe.

The reason why Lin Xu said this was to give Shen Jiayue a reason to eat French fries, so as to prevent her from being scalded by staring at the roasted goose in the stove.

Now both the furnace mouth and the furnace wall are very hot, so stay away as much as possible.

"We're about to eat roast goose. What's your intention in letting me eat French fries? Hum, are you trying to eat them secretly behind my back?"

Shen Jiayue's rich association ability made Lin Xu helpless:

"It takes more than fifty minutes to bake. It's estimated that we can eat it before five o'clock. It's early. I'm afraid it will burn if you stay here all the time..."

"Then I'll bring the fries and eat them with you. Anyway, I want to be with you."

When encountering such a clingy spirit, Lin Xu could only choose to continue to pamper him:

"Okay, you go get it, we will stay here today."

Just like that, smelling the scent of lychee wood wafting from the oven, the young couple ate the freshly made French fries with sour plum sauce. It was very satisfying.

When it was almost five o'clock, the roast goose was ready.

The sign of ripeness of roast goose is very obvious. When there is an obvious concave line in the middle of the skin of the goose breast and abdomen, it means that the meat is cooked.

Lin Xu opened the furnace door, and a rich fragrance gushes out.

"Wow, it smells so good!"

As the aroma filled the air, a rosy-colored and plump roast goose appeared in front of him. Lin Xu picked up the fork specially used to pick up ingredients from the grill, picked out the roast goose hanging in the oven one by one, and hung it on the grill. On the drying rack nearby.

Each roast goose was bright in color, as if covered with a layer of colored glaze. Shen Jiayue took out her phone and took a few snaps, then posted it to the group:

"I will give you 50 yuan to eat the most authentic Cantonese-style crispy roast goose."

As soon as it was posted, people in the fan base became excited:

"Is fifty dollars enough? This is too cheap, right? Boss lady, can you give me a hundred dollars?"

"Cut me a piece of Shangzhuang, I'm so greedy!"

"Are you kidding me, boss lady? Such a good roast goose, priced at fifty would be a huge loss."

"I just want a bite of bones to satisfy my craving."

"It looks so tempting. Boss Lin finally found out that he even repaired the oven."

"Although Lin Ji has never mentioned roast duck, I know it will happen one day. I hope it will be served soon so that we can also experience Lin Ji's roast duck and see how it is different from other roast ducks in Yanjing."

"..."

The discussion in the group was very lively, and in the booth outside the kitchen, the members of the fat reduction team were already in place. In order not to delay eating the roast goose, Chen Yan also deliberately canceled the filming of the last dish of "Taste of the World".

While they were chatting about fitness, they couldn't help but look towards the oven, hoping to eat the roast goose they were thinking about early.

At the table next to him, Geng Lishan was introducing the history of the development of goose on the dining table with Xie Baomin, Shen Guofu, Cui Qingyuan, Lao Huang, Lao Suntou and others who had come to join in the fun:

"During the Ming Dynasty, the first course of any big banquet must be goose. The status of goose is incomparable to that of pigs, cattle, sheep and other meats. In "Jin Ping Mei", there are dozens of large and small banquets. In all formal banquets, goose They are all indispensable, from roast goose, steamed goose, crystal goose to braised goose, they are all available.”

Old Suntou took over the conversation:

"The most impressive person who ate goose meat in the Ming Dynasty was Xu Da. He had such a big sore on his back, but he was given a steamed goose by Ming Taizu. Many people knew through this incident that goose meat was a hairy substance, and it would cause health problems after eating it. Let the sores break out.”

Cui Qingyuan is not interested in history, but is curious about the changes in food:

"Then why is there no such tradition now? Except for Guangdong, geese in other places even give people a sense of elegance. Even the stewed goose in the Northeast is just regarded as ordinary poultry."

Geng Lishan shook his head:

"I am also very curious about this matter. I have tried to check the information, but the historical data is too one-sided, and the opinions of some gourmets are too subjective, making it difficult to judge."

Just as he was talking, Shen Jiayue ran over from the oven carrying a roast goose:

"If you want to take a photo, hurry up. Xu Bao will be cut into pieces soon. This goose looks so beautiful. Take a photo for me first. I'll post it to Moments first to show off."

Chen Yan originally wanted to take a photo, but when she heard this, she immediately put away her phone:

"Hurry up and take it back. The goose's belly is full of soup. Don't miss it if you take it around."

Humph, if you want everyone to take turns to take photos, then I will cooperate. If you want to post on Moments yourself, I'm sorry, cousin, I don't agree!

When Shen Jiayue heard that it was all soup, she no longer cared about being naughty, and carefully carried the goose to the small kitchen.

There, Lin Xu had already hung all the other geese on the rack on the workbench. Seeing Shen Jiayue come in, he took the goose and hung it up as well.

He held a basin and placed it under a goose. He first took out the needle from the goose's butt, and then used a kitchen knife to slash at the place where the needle was stitched.

With a crisp "click" sound, the goose's belly was cut open.

A stream of soup with a rich aroma gushes out from inside and flows right into the basin below.

These soups are goose meat stews, which contain the seasonings stuffed into the goose's belly, as well as the fat and moisture extracted from the goose's belly.

Under normal circumstances, after cutting the goose meat into pieces, a spoonful of the original soup juice will be poured on it to increase the delicious flavor of the goose meat.

Even if it is dipped in sour plum sauce, this spoonful of stock marinade cannot be missing.

After the stew in the abdominal cavity is finished, take the goose off the shelf, remove the neck and head first, chop the goose neck into small pieces according to the shape of the plate and put it on the plate.

As for the goose head, break it in the middle and chop it in the same way.

Remove the neck and head, then place the goose body on a cooked vegetable stand and cut it in half from the middle. This is the standard cutting method for Cantonese-style barbecue.

The half-cut goose will be divided into two halves according to the position of the wing root and thigh. The upper half where the wing root is is called Shangzhuang, and the upper half where the thigh is is called Xiazhuang.

Generally speaking, Xiazhuang has more meat and is more suitable for eating, while Shangzhuang has good taste and is suitable for drinking.

Lin Xu separated the upper and lower branches, and instead of changing the knife in a hurry, he cut into the root of the wing with one knife, and then placed the root of the wing on the basin of the stewed soup.

From the place where it was chopped open, a fragrant meat juice flowed out.

This is the soup in the root of the wings. It needs to be released when cutting, otherwise it will drip everywhere.

Moreover, the released soup mixed with the stewed soup can enhance the flavor of the stewed soup, and then poured on the goose meat, the fresh flavor of the goose meat will be more intense.

After the soup was released, Lin Xu began to cut into pieces.

First cut the upper part of the wing, the wing root and the surrounding meat are counted as one piece, the part above the wing root is counted as one piece, and the part below the wing root is counted as one piece.

After dividing into three parts, scrape off the fatty areas, and then cut into evenly sized pieces.

When cutting, remove any excess bones to make the presentation as clean and tidy as possible.

When chopping the bones, cut off the slightly blackened part of the wing root joints and discard them. In addition, the lymphatic tissue in the wing root meat must also be scraped out to avoid affecting the appearance of the dish.

After putting the knife from Shangzhuang on the plate, Lin Xu put it on the plate with the same knife from Xiazhuang.

Then use a spoon to stir the stewed soup in the basin a few times, then scoop up a spoonful and pour it evenly on the goose meat.

The two plates were all cut and asked to be held by Shen Jiayue for everyone to taste, while he continued to cut into pieces with his knife.

"Wow, this roasted goose is so delicious!"

"I thought the puff pastry on the outside was alluring, but I didn't expect the meat inside to be so appetizing."

"Are you going to take pictures? If not, I'll eat them first!"

"Wait a minute while I take a photo of Xiao Qing. She is accompanying Mr. Yan right now and must not have eaten yet."

"Ha, you are so bad..."

After taking pictures, everyone picked up the goose meat on the plate, dipped it in the pickled plum sauce that had been brought to the table in advance, and then took a bite of it.

The crispy goose skin makes people's hearts flutter.

The juicy goose meat not only complements the crispiness of the goose skin, but also fully reveals the delicious flavor.

With such a texture and taste, coupled with the sweet and sour plum sauce, there is really nothing to say.

The goose meat was originally a little greasy, but it was immediately relieved by the sour plum sauce.

No wonder many people say that sour plum sauce is the soul of roast goose. Eating it in this way is indeed very enjoyable and delicious.

Chen Yan and the others shouted that they had waited so long and it tasted really good. It can be said that Lin Ji would not be afraid of all the Cantonese restaurants in Yanjing.

Zeng Xiaoqi also sighed repeatedly, no wonder boss Lin asked Mr. Tateyama to prepare the world's best goose calligraphy last night. The smell of roasted goose really deserves such praise.

“Yummy, perfect!”

With such delicious food, starting from tomorrow, it will definitely become Lin Kee’s flagship product.

At another table, Lao Huang had tasted the roast goose and was even giving orders with his mobile phone:

"Just ask for forty. Remember to pick them. Don't ask for anything too big or too small. Clean the goose feathers and don't disembowel them. Once you've got them, drive directly to Linji. When you get there, I'll treat you to a roast goose... the best in Yanjing. Roast goose, any Cantonese restaurant in Beijing can’t compare to Lin Ji’s roast goose!”

After he made his promise to the company employees, he raised his chopsticks to pick up the roast goose and continued eating.

Naturally, I want to eat more of such delicious goose meat. When the store goes on sale tomorrow, I will bring the whole family to try it. I even have to reserve a few during the Chinese New Year.

Such delicious roast goose will definitely become a favorite among relatives and friends.

The juicy goose meat paired with sour plum sauce was truly delicious. Everyone at the two tables, whether young or old, enjoyed the meal.

Although the tastes of the north and the south are very different.

But when it comes to real food, this gap still cannot resist the temptation of food.

Everyone sighed while eating. Although they were prepared to be surprised when they came, no one expected that the roast goose tasted so outstanding.

While Geng Lishan was eating, he handed the rolled calligraphy and painting scroll to Shen Jiayue:

"Girl Yue, I'm afraid I can exchange this calligraphy for ten roast geese. Is that okay?"

"No problem, no problem, it's our honor for you to eat..."

Shen Jiayue took it and flattered him with a smile, while Shu Yun took the initiative and asked:

"Mr. Tateyama, when do you want the roast goose? I will make a reservation first so as not to delay your use."

Geng Lishan smiled:

"It's for entertaining guests at home during the Chinese New Year. Don't be in a hurry. You go on to eat Yun Yatou. I just said casually, why doesn't Little Friend Lin come out? You're still waiting to have a drink with him."

When he was talking, Li Qiang on the side asked Yue Liyue in a low voice:

“Is there better roast goose than this in Yangcheng?”

"Maybe there is, but I haven't eaten it. It's a pity that roast geese can't be taken long distances. Otherwise, I really want to take one back so that my family can feel the counterattack of a food desert."

Many people from Yangcheng go to the capital with the attitude of going to the countryside to visit poor relatives. They feel that they have no food or water, and the weather is cold and windy. Anyway, they don't have any good impression.

Now, the rise of Lin Ji is breaking this stereotype.

Although it is difficult to change people's impression of a city with just one store, it can at least let people know where to eat when they go to Beijing.

Lin Xu chopped eight fat geese, and not only did he eat them, but everyone in the store also had a share.

As for the remaining two, put them in the stove that has been turned off to heat them first. When they are not enough, continue to chop them. As for the remaining ones, wait for Sister Yuanyuan to get off work and give them a taste. In the end, they will not be enough to eat. Take the finished product home and serve it as a midnight snack for Baby Shen.

Well, this girl will definitely never get tired of eating one or two meals.

So I plan ahead and prepare in advance, so that when she wants to eat it, it will be too late to make it.

The roast goose is very delicious. Many employees who ate it for the first time were fascinated by the taste and texture, and praised the boss's skill.

Lin Xuchong asked Lao Huang:

"Boss Huang, the geese for tomorrow..."

I have already reserved forty pieces for you. There is a bit of a traffic jam at the moment, but they will definitely be delivered within an hour and a half. It’s up to you how to handle them then.

I'm so lucky to have such a worry-free supplier.

Lin Xu sighed in his heart, and then said:

"I just want to clean it up tonight, pour some crispy water on it and hang it in the drying room, and slowly make it tomorrow morning. The more thoroughly the goose is dried, the more delicious the roasted goose will be."

Thinking of this, he said to Shu Yun and Dou Wenjing:

"After Yueyue edits the video, she will upload it directly. The company and the fan base will simultaneously start promotions and accept reservations at the same time."

On the first day when the new roast goose is served, I don’t know how the sales will be, so it’s best to use the reservation mode to find out the approximate number of customers in advance, so that you can be more confident when preparing.

"Okay boss."

"We will start preparations when the boss lady sends out the video."

The two agreed and continued to grab the roast goose on the table.

Lin Xu was fed too many French fries by Shen Jiayue at the oven. Now that the delicious food was in front of him, he was not very hungry. After eating a few pieces of goose leg meat, he held the goose neck and ate it slowly.

Yue Liyue asked:

"Boss Lin, now that the roast goose is ready, can we also make arrangements for braised goose, braised goose, braised goose and white-cut goose? These goose meats are also very delicious."

Lin Xu did not have the skills to cook these types of dishes, so he smiled and said:

"Let's go after the new year. We won't be serving any more dishes before the new year."

The most urgent task at the moment is to prepare for the wedding. After all, the wedding day is getting closer and closer. The wedding invitations must be sent out in two days in advance. You cannot not notify them until the event is about to happen, as that would be rude.

Not everyone needs to send wedding invitations in person, only elders, classmates, and the like need to do so. Basically, express delivery can be done in the same city.

For those who often come to the restaurant to eat, they can just ask the front desk to give them to them.

"I have nothing to do the day after tomorrow. How about we go and send wedding invitations the day after tomorrow?"

Shen Jiayue was chewing on a piece of goose meat, her lips covered with grease.

This girl had obviously eaten a bunch of French fries, but now she acted as if she hadn't eaten for a whole day and was completely unaffected. Lin Xu sighed.

He obviously wanted to coax this girl to eat something first, but in the end he became the victim.

It’s really not as good as God’s calculations.

He said:

"Okay, I'll go deliver it to Mr. Qiu from Diaoyutai when the time comes. I'll be chatting with him about Huaiyang cuisine and see if I can learn a few tricks from him."

After the meal, everyone happily drank tea to relieve their tiredness and chatted about the delicious food they had eaten today.

Zeng Xiaoqi blew water with everyone for a while, then took her mobile phone and sent a message to Qi Siming:

"You can come or not. The roast goose is so delicious. I even ate half of it myself."

"Boss Lin is my boss. It's not appropriate to just go and have a meal. Aren't you going to buy something new later? When I'm not busy on the weekend, I'll go with my parents to have a try and see how Siliang is doing in the store. Is there anything he can do?" There is no stupid temper."

Come to the restaurant to eat on the weekend?

Zeng Xiaoqi originally wanted to say that we should eat together, but suddenly she remembered that if we eat together, wouldn't it be equivalent to meeting the parents?

No, no, you must find a reason to avoid it when the time comes.

Huh, if you don't confess your love to me, you can't even think of taking me down like this!

In order to prevent emotional distress, Zeng Xiaoqi drank all the tea in the cup and quietly came downstairs.

At this moment, Dundun was lying on the service desk playing with a feathered bouncing ball. Zeng Xiaoqi took the initiative to come over and play with her for a while.

After he got familiar with it, he whispered:

"Dundun, I am your aunt, can you wish me smooth sailing emotionally?"

Dundun glanced at her curiously, his eyes full of confusion.

Your emotions are still arranged by me, so what else can happen?

However, its hesitant expression fell in Zeng Xiaoqi's eyes, and she thought it was a disaster, so she muttered:

"Actually, it doesn't matter to me that I'm single. I'm most afraid of trouble in relationships. The feeling of being stuck and annoying is really uncomfortable. I don't like it."

Seeing that Dundun didn't mean to nod, she thought for a while, raised her hand and said:

"If you want to protect my emotional well-being, then I will...I will report that your aunt secretly hid a bottle of dog repellent spray to deal with you, and she is also preparing to threaten you."

Dundun's half-closed eyes suddenly widened.

Meowing, does Auntie think she has been having a good time recently?

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I really want to eat roast goose. I miss the plate of roast goose that I didn’t finish when I went to Guangzhou in 2020... This chapter has 5,200 words. Save your monthly ticket until the end of the month and double it again!