Gourmet Food Supplier

"It goes without saying that you Shaoxing rice wine will not give me the right drink." Yuanzhou still quite wants to taste it.

After all, Shaoxing rice wine is really famous.

"You said that this wine was listed as a tribute during the Northern and Southern Dynasties. There are also various verses of praise. Among them, Huadiao is known as daughter red. You tell me what kind of goose you are feeding." Yuanzhou curious Asked.

The system now reads: "The quality of Shaoxing wine is an important sense of quality. Whether it is quality or not, the first flower carving refers to the old Shaoxing wine."

"In ancient times, Shaoxing had a custom. After the birth of the daughter, the altar was packed with Shaoxing wine for dowry. When the daughter was married, the Shaoxing wine was taken out and carved on the altar. Various colored flowers and birds were patterned on the altar. The famous flower carving is also called daughter wine. In the end, people will call the old Shaoxing wine a flower carving."

"So you said that this goose is drinking Shaoxing wine!" Yuanzhou could not help but turn over the goose belly.

Probably looking for no wine in the goose belly, this good wine Yuanzhou is worth listening to.

There are a lot of regional protection policies, that is to say, it is difficult to buy authentic rice wine in the field.

For example, Maotai, Yuanzhou knows that except for Maotai Town, which produces Maotai, there is no such wine in other places.

It is said that Japanese scientists have secretly stolen Moutai's formula and wine cellar for their own development, but they have failed.

Just because the bacteria in the soil of Maotai can't adapt to the environment there and then die.

Therefore, Yuanzhou wants to have a bite to taste.

The system reads: "Yes, this goose is selected from the goose that has just reached 3,500 grams of goose, and eats high quality rice every day."

"As a host, I strongly demand such a diet." Yuanzhou said with a serious face.

"And I think this is a reasonable request." Yuanzhou thought and added.

The system now reads: "Please try to upgrade the host and open such dietary conditions in the future."

"I told you that the mood of a chef is very important. If I can't eat delicious food, how can I make delicious food when I'm in a bad mood, right?" Yuanzhou habitually thought that the system was rejected, and he was stunned. Said a bunch, and then found that it seems different from the imagination.

"You actually answer differently, say good routines, and suddenly I don't get used to the cards. I am not used to it!" Yuanzhou helped the amount, and looked helpless.

After Yuanzhou finished, this was a careful look at the system's answer.

Looking at Yuanzhou, I was happy. I immediately asked, "You mean that it is upgraded. How many levels can you?"

The system was quiet and returned to the state of not answering.

"This is the case, the key moments will not answer." Yuanzhou looked speechless.

Shrugging, Yuanzhou is not paying attention to the system, but is processing the goose.

Generally, after cleaning, the goose and the tip of the wing will be removed, but Yuanzhou does not.

"Or clean the air first." Yuanzhou picked up the cleaning goose and started cleaning directly.

The sound of "哗哗" sounded in the Yuanzhou store.

The goose provided by the system only has an opening about one inch long in the abdomen, and the internal organs are taken out from this small mouth, so as to ensure the integrity of the goose to the utmost extent.

Yuanzhou directly used the slightly cold plum rain water to wash the abdomen of the goose. Of course, this is also provided by the system.

For a while, this goose needs charcoal fire to roast. The cold weather is not available. The cold ice water is not available, and the dew taste is sweet, but it is not suitable.

Only plum rain, the taste is slightly sweet, flat, and it is best to wash the goose.

Until the blood was completely washed, Yuanzhou put the goose directly up to drain the water.

While draining, Yuanzhou gently wiped the surface of the goose with a cotton cloth that absorbs water.

"You said that I want to blow it in person, but I eat it myself." Yuanzhou seems to be asking the system, and it seems to be talking to himself.

What he said is naturally about blowing the goose.

The roast goose must blow, then let the air slowly enter the subcutaneous fat and connective tissue of the goose body, so that the whole goose is full.

Just when Yuanzhou was entangled, the system suddenly appeared.

The system now reads: "The air gun provided by the system is in the cabinet."

"Okay." Yuanzhou shrugged, then took out the air gun and prepared to cheer.

Gently raise the goose head by hand, then extend the air gun's air nozzle from the gooseneck to the neck cavity, then use your left hand to hold the neck and the air nozzle together, then the right hand directly presses the air gun to bring the air Slowly break into the body of the goose.

"Whering" As the air was pushed into the body of the goose, the originally flat goose began to expand slowly, until Yuanzhou reached 8 points, Yuanzhou stopped.

At this time, the water in the big pot also "bubbled" and rolled up.

Yuanzhou held the goose in one hand and the spoon in the other. He began to use the boiling water to start the hot goose. As the goose slowly adapted to the temperature, he began to drown in the whole pot.

During the period, Yuanzhou was very careful not to touch the chest of the goose, so as not to leave dents and destroy the overall image of the goose.

As the goose is hot, the aroma of the goose and the light wine are diffuse.

"It's really fragrant, it's a goose that eats wine." Yuanzhou felt.

But Yuanzhou immediately noticed another thing.

"System, your air is Rongcheng? We are foggy here." Yuanzhou began to ask the system when he was idle.

The system reads: "This air comes from Mount Wellington on the Asian island of Tasmani, which is known as the heart of the world."

"There is close to the South Pole, but it is not bordered. This land also has the title of the end of the world. The air from the ten degrees Celsius in the winter is clean and pollution-free, with a hint of cold snow, adapted to cheer the goose."

"I knew that I should take a breath first and see if I would get drunk." Yuanzhou directly spit.

It is the aging flower carving, and it is Mount Wellington. It is true that Yuanzhou feels that he is not as good as a goose.

In order to be able to surpass a goose, it is king to strive to upgrade.

Fortunately, this time it was the turn of the goose, and Yuanzhou did not bother to talk to the system and began to concentrate on the goose.

At this time, Yuanzhou used a clip to pull out the hot goose and began to pour cold water on it, so that the leather was crisp and tender after the thermal expansion and contraction, and there was no smell.

When the cold water was poured, the goose was not hot, and Yuanzhou began to stuff the goose with homemade crispy water and stuffed it into the goose belly.

When stuffing, Yuanzhou used a porcelain spoon, a spoonful of one, fast and accurate stuffing.

After filling the surface of the belly brush, the crispy water must be evenly brushed, otherwise the color of the skin will be inconsistent after the goose is baked, thus affecting the appearance.

“Now it’s just dry.” Yuanzhou sewed the goose belly and wrapped the stuff that was stuffed in, and hung the goose in a special drain.

Goose meat needs to be blown dry and then burned out to have the excellent effect of "skin and smoothness". It is Yuanzhou who never regrets time.

"This should be the most processed dish." Yuanzhou looked at the half-burning goose, and he was somewhat proud.

......

Ps: Sorry, the stupid dish of the cat has not paid attention to the time, and it suddenly exceeded twelve. (To be continued., your support is my biggest motivation.) 17-03-0512:19:56