Looking at the anxious Li Guoli, Lin Xiu said helplessly,"
"Director Li, the first-grade Roast Goose can't be served for the time being.”
"Why not? Isn't the oven ready?”
"The oven is ready, but there's no goose!”
Uh, no matter how much he thought about it, our great Director Li did not expect this to be the reason. A clever housewife cannot cook without rice!
"Roast goose is mainly popular in Dongguang. Yesterday, I went to the market to take a look. There was no goose suitable for roasting at all.”
"Then what should we do?" Hearing Lin Xiu's words, Director Li became anxious.
If you can't do it for the time being, don't tell me.
"Don't worry, Director Li. Brother Zhang from Yuelai Hotel has already helped me contact the people from Dongguang. They will arrive in a few days.”
Hearing this, he heaved a long sigh of relief. It was good that he could eat it.
However, the rest of the crew did not think so!
They all questioned Director Li. Yesterday, he said that there would be new dishes today!
Li Guoli could only helplessly explain that he had to wait a few days.
Who knew that this group of foodies would ask if they could eat a new dish every day!
Gradually, it developed to the point where he suspected that the dish was especially delicious and that he had swallowed it all by himself.
Even Yang Mi couldn't help but ask Lin Xiu if there were any new dishes. When Lin Xiu saw Yang Mi's question, he didn't say anything else. He directly exchanged 188 good reviews for a goose embryo from the system and made it. The three of them ate it in the evening with satisfaction. Their mouths were full of oil.
Why were there three of them? There was still the third wheel, Zhou Wen.
If his wife wanted to eat a new dish, he would have to redeem it even if it was 888 reviews, let alone 188 reviews. As for the others, just wait!
Finally, the left and right goose arrived. Today, they would start preparing the first-grade roast goose. It could also be considered a benefit for everyone after leaving Huajin Film Studio!
Yang Mi had been busy for a while and had filmed a lot of her scenes. She was going to Beijing to deal with the endorsement in the next few days. Lin Xiu would naturally go back with her.
It was just that the people in the production team were pitiful. After they were used to eating Lin Xiu's dishes, what would they do without Lin Xiu?
There was a technique to killing a goose. Before killing the goose, he would feed it with Shaoxing flower carvings to make it drunk.
After the goose was drunk, he grabbed its wings and head with one hand. With the other hand, he held a knife and cut the goose's throat to drain the blood.
After the goose was completely dead, he added boiling water and dried its feathers.
He made an opening about an inch long in the goose's abdomen and took out the internal organs from this small opening. This way, the goose's body could be kept intact to the greatest extent.
Then, he washed it with clean water until the blood was completely washed away. Then, he hung it up and drained it.
Then, the key came. He needed to blow air into the goose, so that the air slowly entered between the goose's hypodermic fat and the interstitial tissue, making the entire goose bloated.
In ancient times, it was usually apprentices who did this. The advancement of technology had also brought a lot of convenience to chefs. Lin Xiu took out an air gun. If he really wanted to let him take a bite, although he didn't have much to do with it, he had to consider the customer's psychological feelings!
Lin Xiu gently raised the goose's head with his hand, then put the air gun's muzzle into the goose's neck cavity from the neck opening. Then, he held the neck and the air gun tightly with his left hand, and then began to press the air gun with his right hand, slowly injecting air into the goose's body.
"Hu hu." As the air was pressed into the goose's body, the originally dry and flat goose body began to slowly expand. Only when it expanded to 80%, did Lin Xiu stop.
Looking at the plump goose embryo in front of him, Lin Xiu nodded in satisfaction. The air gun was quite useful.
Then, he held the goose in one hand and the spoon in the other. He began to boil the goose with boiling water. As the goose slowly adapted to the temperature, he placed it in the pot and began to blanch it.
During this period, Lin Xiu was very careful not to touch the goose's chest, so as not to leave a dent and destroy the goose's overall image.
As the goose was scalded, the fragrance of the goose and the faint fragrance of the Huadiao wine spread.
Sigh! In this day and age, even a goose could drink Huadiao.
After the goose was blanched, he took it out of the pot and began to pour cold water on it. This way, the skin would be crispy and tender after thermal expansion and contraction, without any fishy smell.
When the cold water was poured over and the goose meat was no longer steaming, Lin Xiu began to pour the homemade crispy skin water on the goose and stuff things into its stomach.
After stuffing it into the stomach and brushing the surface, the crispy skin water had to be evenly brushed on the surface. Otherwise, the color of the skin would be inconsistent after the goose was roasted, which would affect the appearance.
Then, he hung the goose up and drained it!
This dish was really the dish that Lin Xiu spent the most time on, and it didn't often appear on the crew's table.
Firstly, the materials had to be transported over from Dongguang. Secondly, the steps were complicated. He really couldn't handle it all by himself!
After the goose was drained, Lin Xiu picked up the roast meat hook and hooked it directly into the goose cavity from the lower part of the goose body. He turned the goose head around and clamped it in the roast meat hook, so as to clamp the goose neck to prevent air leakage.
All that was left was the last step of the barbeque!
This book comes from：m.funovel.com。