...

Lin Chou and a group of people were chatting animatedly in the room when they heard a loud roar from the back mountain, and then a strong wind blew in from the kitchen door.

Lin Chou didn't even think about it, and made a skillful backhand move.

"Bang~"

The echo echoed.

A certain mountain: "..."

Shan Ye subconsciously touched his face, Mom, it’s finally not me this time!

Everyone was wondering where Boss Lin's pot came from.

None of them even saw Lin Chou take out the pot, as if the pot had always been in the hands of the evil boss.

Lin Chou murmured,

"The pill...the feeling...isn't right..."

Sure enough, there was a big snow-white goose on the ground, the kind that was twitching.

The two orange-yellow paws move up and down.

Well, I only took two puffs in total and died.

"..."

Jiang Nan raised a big goose, not a big mountain, and he didn't have the ability of Shanye to take the pot with his face. If Lin Chou hadn't subconsciously felt that the touch was wrong and restrained his strength, the big goose would have been turned into paste on the spot, the kind that would have covered the whole room.

.

What's going on? This is it!

Lin Chou went for a walk around the back mountain, and soon came back with a sullen face, rubbing a ball-shaped object in his hand.

Lin Chou said to Xia Yu enthusiastically while rubbing it,

"Xiao Yu, do you like eating goose??"

What else can the little girl say?

"Hmm...haha..."

His expression can be said to be quite stiff.

Lin Chou carried the goose into the kitchen, and everyone was speechless for a long time.

Sikong whispered,

"What do you mean? What's going on?"

Huang Dashan coughed and said mysteriously,

"I heard that it was sent to me by a little girl who was my childhood sweetheart in the alley of Lin Zi's house. I must feel distressed, hehehe~"

(Sacks of balls!)

Shanye suddenly felt a cold sensation on the back of his head, and his heart was spinning.

"Fuck, it's cold, it's cold..."

Looking back, I saw the cold Tyrannosaurus sitting by the window with a cold face and holding the half-detached corner of the table in his hand.

Then the question comes——

Sure enough, the Goubi system has cut corners. What is permanent, what is permanent, and never succeeded in permanent establishment!

No one in the room said a word.

He had to finish the big act on his knees, but Shan Ye used his backhand to cover his crotch tightly.

"It's not...that...actually this is what happened!"

"Well, this goose has not yet reached its expiration date and cannot be eaten yet. Lin Chou plans to keep it..."

Leng Han said lightly,

"It's well raised and delicious?"

Master Shan suddenly got stuck.

"emmmmmmm."

If he said "yes" to this, wouldn't he have become the "childhood sweetheart" he just said? It is conservatively estimated that he would have to hang it back and forth twice and add an extra pan to pour the mold.

Fortunately, Erhu was here, and I heard Calabash's mother talk about living a rough life, and she said this and that again.

After a while, the chill in the tavern became less painful.

Master Shan breathed a sigh of relief,

"Thank you so much, young hero, for saving my life!"

"Concession, concession."

...

kitchen.

Lin Chou was looking at the clean white-striped goose on the chopping board with a serious look on his face. To be honest, he felt a little distressed.

Based on Yan Huishan's diet, this big goose only lasts a few months. It is a high-quality old goose.

——How can a goose that has its head smashed into pieces still be of high quality?

Sigh, I really don't respect such rare and rare ingredients.

This big goose went out to collect debris and went into the water. It weighed almost nine kilograms and was very fat.

The foie gras and goose gizzards that were picked out were shiny, fat and tender, but there were no formed fat lumps on the surface, making them delicate and refreshing.

Heart, liver, intestines and gizzards are essential for cooking goose. A goose without these things has no soul, so Lin Chou has taken care of it and stayed.

"Well, what can I make..."

He has already used Qiongqi Swan to make blood sauce goose and rolling stone roast goose, and it seems that he wants to change his style.

"The little girl will definitely prefer sour and sweet flavors. In this case... there is a way that seems more suitable..."

Thinking of this, Lin Chou suddenly had an idea in his mind.

Lin Chou bought a special cast-iron pot from the system. The mouth of the pot was wide but the bottom was very shallow. It could barely hold the height of a goose.

Start the pot on the stove and put it in the pot. Add the thirteen spices in the traditional marinade, that is, cardamom, amomum villosum, nutmeg, cinnamon, cloves, pepper, fennel, woody, angelica, sannai, galangal, dried ginger and so on.

.

Although it is not complete, basically Lin Chou still has it here.

Generally speaking, the ratio of thirteen spices is roughly 5 parts each of Sichuan peppercorns and anise, 1 part each of cinnamon, three nai, galangal, and angelica angelica, and 1 part each of the others.

When cooking poultry, focus on nutmeg and cloves.

Just like the fixative of perfume, nutmeg and clove can 'fix' the original flavor of poultry, making it delicious and filling.

The spices in the cast iron pot were about half full, and they were stir-fried over low heat until smoke started. Lin Chou placed the goose on it.

On the one hand, it is "roasted", on the other hand, it is counted as "smoked".

This way of roasting with spices in the pot is more luxurious.

It is said that in ancient times, when certain overseas spices were first introduced to China, some business giants often used huge amounts of spices to wrap a sheep in a container and cook it, and then held a feast to share with relatives and friends, so much so that the princes at that time

After the king found out, he took the opportunity to confiscate the homes of a lot of people and exterminate their clans.

In fact, this is Chiguoguo's waste and showing off. The roasted mutton like that - ahem, who knows, the taste may be really different.

The funniest thing is after that.

During the Tang Dynasty, the so-called "Rite Sheep" suddenly became very popular in the palace for a period of time. This was to thickly coat the sheep with spice powder, roast it, and distribute it to the ministers to eat.

The ghost's methods are different but have the same effect.

Well, now this thing occasionally appears at Mingguang's wedding, but the sheep are replaced by pigs.

In a word, if you can't afford to offend, you can't afford to offend.

The heat of the flame is transferred to the spices through the bottom of the pot, and the smoke of the spices acts on the goose body with a rich aroma and heat.

The water in the goose body is gradually dried out, and the cortex shrinks and becomes tight.

The unique "fragrance" of poultry oil slowly spreads out. To be honest, this "fragrance" is not pleasant.

Initially, it will be mixed with a fishy smell that many people cannot accept, especially duck and goose, which have a strong smell.

The purpose of roasting with spices is to get rid of this fishy smell and leave the rich flavor of thirteen spices on the goose - in fact, since it has not been treated in any other way, the smell of spices is still very easy to penetrate under such circumstances.

It's inside the meat.

The temperature of the flame on the stove cannot be too high. The serious suggestion is that if you cannot control the temperature, just use the charcoal that is about to burn out.

For skilled workers like Lin Chou, temperature is no longer a problem.
Chapter completed!