God of Cookery Live Room

Chapter 108 This is your goose!
"I've already washed and peeled the goose and put it in the pot. Please be safe, everyone."

Chen Er walked to the table where the ingredients were placed, and continued.

"The dish we are going to cook today is steamed goose."

"During the Wei, Jin, Southern and Northern Dynasties, steamed vegetables were very common. Among all steamed vegetables, steamed dolphin is the most precious."

"Pig, it's a little pig. It's just that we have eaten roast suckling pig once before, so we won't eat pig this time."

After hearing this, everyone secretly slandered, you are the only one who ate the roast suckling pig, not to mention us, they didn't taste any meat residue.

"The method of steaming dolphins has been handed down, and the best-preserved method is the method in "Qi Min Yao Shu."

"This method can be used not only for steaming dolphins, but also for steaming sheep, steaming bears, and steaming geese."

Chen Er rubbed his nose and said regretfully, "The steamed sheep is too big, I can't finish it all by myself. The steamed bear...the bear is too expensive, it's a protected animal, so I can't afford it. Thinking about it, I can only eat steamed goose."

Stewed pork vermicelli couldn't help but said, "Chen Laoshi is still picky, think about us, watching you cook, watch you eat, and you can't even smell the smell... crying like a two-hundred-jin child JPG."

Chen Er looked at the camera and nodded very seriously, "Brother Pork, you succeeded in comforting me. You can't even smell it, but I can still eat it! Not bad, not bad."

Everyone: "...pretending to be struck by lightning!"

A faint aroma emanated from the iron pot on the stove.

Chen Er went over to turn off the fire, then scooped up the whole goose from the pot and put it in a bamboo basket.

Carried it to the long marble table where the ingredients were processed.

The camera zoomed in, and everyone looked at the wisps of white smoke coming out of the fat goose, and the saliva that was about to overflow disappeared all of a sudden.

The goose is still half-cooked.

Except for the lack of hair, I can't see where it can be eaten.

Chen Er said slowly, "Don't worry, don't worry. Our goose has to be processed slowly before it can be eaten."

Everyone: "Chen Laoshi don't talk about us anymore! This is your goose! This is your goose! We can't eat it!"

Chen Er smiled triumphantly, and took out a jar of soy sauce that he had prepared.

First pour out two large bowls and put them aside, then put the half-cooked fat goose into the jar filled with black bean sauce.

Plug the mouth of the altar.

She clapped her hands and said, "First soak this half-cooked fat goose with soy sauce."

"Staining means soaking for a short time, let's wait for half an hour."

While waiting for the fat goose to be soaked, Chen Er started to process other ingredients.

Take out a measuring cup, scoop out one liter of japonica rice, and put it into a large bowl.

Chen Er lightly tapped the edge of the big bowl to indicate that what he said next was the key point.

"Attention everyone, this rice can't touch any water, which means..."

Before Chen Er finished speaking, fans rushed to answer.

"That means the rice is unhygienic!"

"conserve water!"

Chen Er said seriously, "This means that I, the host, can be lazy and don't have to work hard to wash the rice."

Stewed Pork Vermicelli: "We're still too young..."

Chen Er brought over two bowls of black bean sauce that had been reserved in advance, and poured more than half of it into a large porcelain bowl filled with japonica rice.

Then stir well with chopsticks.

"Soak this rice for a while, and when the rice turns yellow, it can be used."

Putting the japonica rice soaked in soy sauce aside, Chen Er rolled up his sleeves and washed the ingredients.

Cut two pieces of ginger into thin shreds and put them in a small dish for later use.

Cut the shallots into sections, leaving only the white of the scallions, and put them in a small dish for later use.

Chen Er put down the kitchen knife, took an orange, peeled it, and ate half of it.

Nod and say sweet.

After eating the remaining oranges, he turned to look at the soaked japonica rice.

Pick up a spoon and see that the color turns yellow.

Then fish it out, drain it, and steam it in a steamer.

Continue to talk to everyone.

"The quantity of side dishes for steamed goose is very strict. It can't be more or less."

"I used one liter of the japonica rice just now. I used two pieces of ginger the size of an egg. The length of the sliced ​​scallions is three inches, or about ten centimeters."

Chen Erlian ate several oranges.

Then shred the peeled orange peel and place in a measuring cup.

"One liter of orange peel is also required..."

He looked at the measuring cup, "One liter is 1000 milliliters, Emma, ​​it's not even close, it seems that I can barely eat another orange."

It looked like he had suffered a lot.

Stewed Pork Vermicelli: "On behalf of Orange, I despise Chen Laoshi!"

Watermelon is not east melon: "On behalf of stinky tofu, I despise Chen Laoshi!"

"..."

A fierce tiger in his heart: "I... what do I represent? You have said everything!"

Eat a catty: "Brother Tiger! Keep the formation!"

Chen Er cut the orange peel.

Wash the orange leaves again and put them in the measuring cup.

"Orange leaves are also one liter."

The ingredients are all ready, and the fat goose is almost soaked.

Chen Er took the fat goose out of the jar and drained it.

"This fat goose is half-cooked, and then soaked in black bean sauce, it will be more delicious."

"If you use raw goose to soak, the fishy smell will be too strong and it will be difficult to taste. If it is cooked fat goose, it will be even more difficult to taste. The smell of cooked fat goose has been set. Therefore, half-baked goose is the best state .”

Chen Er spread the orange leaves on the steamer, took the steamed japonica rice and spread it on the orange leaves, and evenly poured the remaining half bowl of black bean sauce.

Put on the fat goose.

Put the shredded ginger, orange peel, and white section of scallion into the steamer to cover the fat goose.

Serve on the steamer and cover with a lid.

"Steam on low heat for an hour."

"The lid of the steamer cannot be opened during this period."

Chen Er washed his hands and walked to the table.

"We are now preparing for the last process."

After saying that, he took the last big bowl containing black bean sauce.

Pour into a glass basin and remove the solid lard.

"Solid lard can be boiled by yourself, choose three liters, and let it cool until it becomes solid."

Put the solid lard into a glass basin, and pour a few cups of rice wine.

"Use one liter of rice wine."

Then stir well with a spoon.

"This tool for stirring cannot be made of metal, even plastic is better than metal. Lard stained with metal will produce a fishy smell."

When the time was up, Chen Er walked to the table with the steamer basket.

Put the steamer on the table, and when the lid is lifted, a thick white mist suddenly floats out.

Pounced straight towards Chen Er's face.

Chen Er didn't dodge, but closed his eyes.

Chen Er opened his eyes only after the fog had cleared.

He said seriously, "The heat is making my face hurt."

After finishing speaking, he paused, as if he was reminiscing, "However, it's quite fragrant."

After finishing speaking, he didn't even have time to take a look at the fat goose in the steamer.

He quickly picked up the glass basin on the side and poured all the liquid on the fat goose.

　Thank you [Fenghuo] [I am very heavy] for the reward ↖(^ω^)↗

　　
　
(End of this chapter)