Chapter 514 V I am 50, you eat this roast 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 roasted goose is almost set, it is lowered again until around the time it is taken out of the oven, and then the temperature is raised again.

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 roasting method is to first roast the skin of the goose at an oven temperature of dozens of degrees until it is dry, and then increase the oven temperature for roasting.

This roasting method is often used as a compromise in order to meet the deadline when the goose blanks are not sufficiently air-dried.

"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 try the sour plum sauce I made to see if there are any shortcomings."

There are no shortcomings in sour plum sauce, after all, this 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.

"It's time to eat roast goose. What's your intention in letting me eat French fries? Hum, are you trying to eat it secretly behind my back?"

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

"The baking time will take more than fifty minutes. I think I can eat it at almost five o'clock. It's early. I'm afraid it will burn if I 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.

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’ll 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, is a big 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 topics, 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 following Xie Baomin, Shen Guofu, Cui Qingyuan, Lao Huang, Lao Suntou and others who came over to join in the fun, introducing the history of the development of goose on the dining table:

"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 "The Plum in the Golden Vase", there are dozens of banquets, large and small, and in all formal banquets, goose

They are all indispensable, from roasted goose, steamed goose, crystal goose to braised goose, they are all available."

Lao 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 thing, 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."
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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 she was talking, Shen Jiayue ran over from the oven carrying a roast goose:

"If you want to take a photo, hurry up. Xubao will be cutting it 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 taking photos, then I will cooperate. If you want to post it on Moments yourself, I'm sorry, cousin, I don't agree!

When Shen Jiayue heard that it was all soup, she didn't care about being naughty anymore, and carefully carried the goose to the small kitchen.

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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 too.

He took a basin and placed it under a goose. He first took out the goose roasting needle on his butt, and then used a kitchen knife to slash at the place where the goose was sutured.

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

A stream of soup with a rich aroma gushes out from it 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 when dipping it into sour plum sauce, this spoonful of stock marinade cannot be left out.

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 from 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 the upper side, and the upper half where the thigh is is called the lower side.

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, then took the wing root and placed it 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 wing. It needs to be released when cutting, otherwise it will flow 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 considered one piece, the part above the wing root is one piece, and the part below the wing root is one piece.

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

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

When chopping the bones, cut off the slightly blackened parts 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 on the plate from Shangzhuang, Lin Xu put it on the plate with the same knife at 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 will 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..."
To be continued...