The live broadcast life of Lao Linzi in Northeast China

Chapter 540 Five Steps Fragrant and Crisp (for Subscription)
"And the fat content in chicken is the least of these three types of poultry, and the cooking method is also the most."

"Although the goose meat is delicious, it still tests the chef's skills. Otherwise, if it is not cooked properly, it may have a fishy smell."

"However, there are many ways to prepare chicken, and it is not easy to taste, so it will naturally be more popular."

Studio.

"That makes sense!"

"Chicken is richer. It can be fried, steamed, boiled, grilled, or stewed, and it tastes delicious!"

"Really, there are indeed many ways to eat chicken."

"There is also a lot of goose meat!"

"Goose meat? What's the recipe?"

"How can goose be cooked other than stewed? Roasted?"

"Roast duck, roast chicken, I have never heard of roast goose..."

Seeing everyone's discussion, Li Yuan suddenly said: "I really know one way of roasting goose, but... its name is not roast goose, it's called crispy goose."

"Actually, big geese do a lot of things, but maybe everyone eats less, so they didn't notice."

"It's like crispy goose, flat goose, and goose meat can also be made into goose jerky, which tastes delicious."

"Just like the crispy goose I just said, it is a delicious delicacy."

Studio.

"Crispy goose? It sounds delicious!"

"This is a bit powerful!"

"Goose meat can be used as goose jerky? Is it the same as beef jerky?"

"The anchor, tell us quickly! Don't whet our appetite..."

"Don't say it, don't say it, I'm hungry after watching the video of the young master of the Li family."

"Haha, now watching the anchor every night has become one of my dinner programs!"

Hearing this, Li Yuan said righteously: "Since everyone says watching my videos makes me hungry, then I should stick to my habit."

"Don't give up, everyone. As long as you can persist for the last month, I believe that these fans in the live broadcast room will definitely have a qualitative improvement in concentration!"

"Besides, if you are hungry, you will consume the fat in your body. After consuming fat, you will naturally lose weight."

"Do two things with one stone, why not do it?"

"Okay, next, let me tell you how to make crispy goose."

"The crispy goose tastes delicious and delicious, suitable for all ages. However, its method is slightly more complicated, and it is suitable for people with a little cooking foundation."

"Crispy goose actually has several steps, and the first thing to do is to make the billet."

Li Yuan: "The goose meat of crispy goose is best to use fat and tender goose weighing about 3-3.5 kilograms. After processing, first cut a 6 to 8 cm long mouth under the right rib wing and take out the internal organs."

"First poke the eyeballs with scissors, drain the hungry black water, wash the abdominal cavity and drain it, then roll the goose blank in boiling water several times until the meat turns white, remove the blood, remove it, and drain it."

"Then there is the marinade for the crispy goose."

"You can prepare 20 grams each of star anise, cumin, tangerine peel, grass fruit, clove, licorice, cinnamon, pepper, and 2 slices of ginger, and then wrap them in a cloth bag and put them in an iron pot."

"After that, add about 10 kilograms of water, then add 200 grams of rock sugar, 250 grams of refined salt, 20 grams of monosodium glutamate, 100 grams of white wine, and an appropriate amount of pepper. Boil on high heat for 1 hour to make marinade."

"The third step is the brine."

"After taking out the spice bag, immerse the goose blank that has been processed before into the marinade pot. Don't forget to put a heavy object on it, otherwise the marinated duck will easily float."

"After pressing, put the lid on, then marinate the goose blank over high heat until it is half-ripe, take it out, and drain the marinade."

"However, don't waste the leftover marinade. It can be reused later. The taste is quite good."

Li Yuan drank his saliva and continued teaching.

"The fourth step is to color the crispy chicken."

"The color of the crispy chicken is actually made from caramel, rice wine, vinegar, and ground chestnut powder. Mix these kinds of seasonings into a paste coloring agent, and then hook the goose eye with an iron hook to fix it. , so as to facilitate later retrieval.”

"Afterwards, spread the finished coloring agent evenly on the goose blank, but pay attention to the semi-paste state of the coloring agent, and the application should not be too thick, as long as it can cover the hand hole. "

Li Yuan continued: "At this time, put it in a ventilated place for about 3 to 4 hours, and wait until the skin of the crispy goose becomes dry and hard."

"If there are individual places that haven't hardened yet, you can temporarily put it on a small fire to dry it, saving you from waiting too long."

"The last step is the pastry. This is also the most important step of this dish."

"The pastry is made of vegetable oil, about 1.5 kilograms, and then the oil is heated to [-]% hot."

"Put the goose blank belly up in the colander on the oil pan, and then pour the oil into the abdominal cavity repeatedly with a spoon."

"Everyone must be careful not to burn your hands during this process, and don't be too impatient."

"The process of pouring the abdominal cavity is very slow, until the whole body of the goose is golden yellow and the skin is crispy. When pouring oil, do not repeatedly concentrate on one part, and the oil temperature should not be too high, otherwise it will easily burn Burn the skin of the goose."

Studio.

"This is too troublesome..."

"Yeah, five full steps!"

"Five steps, at least a whole day!"

"No wonder the prices of ducks and roast chickens sold outside are so expensive, so it's so laborious!"

"That's better than buying from outside, right? At least it's clean and hygienic!"

"Yes, this must taste good!"

"I feel hungry after listening to it..."

"I'm interested in the jerky goose that the anchor just mentioned."

Li Yuan said with a smile: "Dried goose meat is actually not difficult, but you need to use some large cooking tools. It is not a problem for me to teach you. If you have a roasting room at home, you can try it."

"Jerky goose meat is more particular about the materials used. It is necessary to choose the goose with a live weight of more than 3 kilograms. And the meat for jerky goose meat is also particular. Only the breast and legs of the goose do not contain lean meat. Fat, fascia, and skin are fine."

"Before making it, it should be soaked in clean water for half an hour to remove the blood and dirt in the goose meat, rinse it with clean water, and then boil it in a pot for 15 minutes until the big goose meat has no blood color at all."

"After the goose meat is cooled down, it is cut into strips of about 4-5 centimeters, 1 centimeter wide and 0.5 centimeters thick along the meat grain."

"Be careful, don't cut it too thin, so that the goose meat will become a small strip after high temperature, but it will lose its chewiness."

"And if it's too big, it will also affect the taste, and there will be a situation where it won't bite."

(End of this chapter)