The two of them are nominally asking for advice, and there are not so many rules, just take the ingredients and directly deal with the cooking.

Sun Guoxing's three-course search is a classic Cantonese dish, and there is no need to say much about braised goose.

As the most important dish in traditional Cantonese cuisine, the status of braised goose does not need to be said, just by the Cantonese restaurants around the world, no matter how big or small, as long as there are three flavors of braised goose, roasted meat, and claypot rice, it is enough to see the status of braised goose.

The authentic brine goose should be selected from Chaoshan special lion-headed goose, with gray-brown feathers, white belly feathers, big head and small eyes, because the two sides of the head have large (ròu) tumors, similar to the lion's head, so with this name, it is the world's largest goose species, also known as the world's goose king.

But I don't know why, the system saw that the lion's head goose was served and didn't prompt the entry of the food book.

"Is it because the goose died?"

Su Zifang was a little curious, but thinking that the previous illustrated books only popped up when he heard the name, Su Zifang suddenly thought, as if the introduction of this lion-headed goose was thought of by himself, not by someone else.

After pausing for a few seconds, he looked at Sun Guoxing and said.

"Master Sun, where is this goose?"

"They are all lion-headed geese transported from Guangdong Province, purely farmed in the wild, do not eat feed, and are of high quality. ”

[The gourmet illustrated book is being entered.] 】

[The lion's head goose has been entered into the food book, and the host can view it in the menu. 】

After taking a look at the progress below, it finally reached 4/10, Su Zifang was a little happy, this trip to Kaiyuan Restaurant was not in vain.

After thanking Sun Guoxing, Su Zifang began to clean the goose, and secretly opened the braised goose tutorial sent by the system and began to hug the Buddha's feet.

The master in the video is still familiar, a gray-feathered and white-bellied goose is lying on the cooking table, and the big pot of braised goose is placed next to it is particularly conspicuous.

The knife fell from the hand, and the blood was bled and haired.

The master's steady technique amazed Su Zifang.

You must know that in the slaughtering process, the most important work is to remove hair and bleed, once it is not handled well, the residue of hair roots will affect the appearance, and the bloodletting will affect the taste.

Su Zifang usually has to be extra careful when dealing with ducks and chickens, for fear that there will be any residue, especially in the bloodletting link, so every blood vessel is almost peeled off, but sometimes there are still blood stains, and there is a lot of blood foam in the blanching.

However, the master's method of handling it is to massage the goose (shēn) while bleeding, as if the blood (bī) is clean.

"It must be some kind of special technique!" Su Zifang secretly wrote down this action, preparing to practice it later.

The next steps are more conventional.

Spread a layer of salt on the goose (shēn), then pack the spices: cinnamon, licorice, star anise, pepper, tangerine peel, angelica, dried sea pepper, bay leaves, etc., and pack them into a packet.

Slice the ginger, mix it with shiitake mushrooms and stuff it into the goose belly, put it on the sugar color in the pot, and then put it into the brine pot to start marinating.

During this period, the goose should be turned several times to ensure that each side is evenly received (rè) and the heat is consistent.

The finished product is finished with a brown and red shēn with an elegant goose shape, and it is served with a sauce made with garlic, coriander, white vinegar, and grapefruit oil.

After a few seconds, the screen disappeared, and he returned to the scene of the competition with Sun Guoxing.

Su Zifang was slightly stunned and began to continue to clean up the goose in his hand.

Kaiyuan Restaurant chooses more than ten catties of geese, even if the net weight is ten catties after slaughtering, it is really not easy to carry it in your hand and wash it with one hand (qíng).

The goose has been cleaned, and all Su Zifang has to do is to clean up the last blood water.

According to the master's technique, he copied it indiscriminately, and pressed it on the goose (shēn) according to the cat and the tiger, and sure enough, a trace of blood flowed out along the knife edge......

On the side, Sun Guoxing had already cleaned the goose and began to process the seasoning, and when he saw this hand, he was also stunned in place and frowned.

didn't care about Sun Guoxing's surprise, Su Zifang began to match the seasoning.

After seeing that there are still a lot of cloves, (ròu)coco, fennel, and licorice in the seasoning area, I suddenly got moved, grabbed a few more flavors and put them in the food bag and began to beat.

Sun Guoxing also began to make material packets, but looking at the amount of seasoning and hand speed, it should be a recipe handed down from Kaiyuan Restaurant, and he directly ordered a special spoon and proportioned it according to the amount, so there would be no problems.

Shen Anyan and Tong Yan watched from the side, whether they were discussing two sentences.

In fact, the two of them may not understand what is being done on stage, but they are a little bored standing there.

"Master Sun's craftsmanship is very good in the store, isn't it?" asked Shen Anyan softly.

"Naturally, Chef Sun is the second chef in the store, and his cooking is second only to our Chef Huang, and this Huaiyang Cooking Competition is led by Chef Sun. ”

"But it's a pity that Master Qin can't participate in the competition because he is too old, otherwise Master Qin should lead the team. ”

Tong Yan was a little embarrassed.

Shen Anyan heard Su Zifang tell the story of Master Qin, and she was also very curious about this chef who specializes in cold dishes.

"I have admired Master Qin's name for a long time, but it would be nice if I was lucky enough to see Master Qin's works. ”

Unexpectedly, Tong Yan stretched out her hand when she heard this: "Na, that's it." ”

Shen Anyan looked up and saw a giant landscape painting displayed in a shop window.

"This is the work that Chef Qin made after returning from the Kitchen Olympics, which took a week to do the exhibition, which contains all the carving techniques that can be used in food carving. ”

Shen Anyan listened to the explanation, and her admiration for Qin Changan deepened.

The seasoning for the two people on the stage has also been prepared, and now the pickling and filling stage has begun.

Sun Guoxing's craftsmanship was not picky, and he stuffed the goose belly to the brim in a few clicks, stuffed a few balls of green onion knots and rock sugar in addition to shiitake mushrooms and ginger, and then poured in a bowl of rice wine, which seemed to be his own research method.

Soy sauce, dark soy sauce and fish sauce were added to the fried sugar, and Sun Guoxing began to color the goose (ròu) spoonful by spoonful.

Su Zifang noticed that Sun Guoxing's sugar color was slightly darker than usual, with a faint caramel flavor, but after adding other sauces, it disappeared instantly, and the sugar color in the pot turned dark brown, and when scooped up and poured, it turned jujube red.

The goose (ròu) quickly changed color in Sun Guoxing's hands.

The marinade soup next to it was also re-boiled, and after using the marinade package and broth, the marinade was exceptionally delicious, without the mellow aroma of the old marinade, but with a lot of freshness.

Seeing this, Su Zifang did not delay any longer, boiled the rock sugar to make the sugar color, added oyster sauce and dark soy sauce, and then put the whole goose in the pot and turned it over. Every part of the goose (shēn) is stained with sugar, and for a time it is as red as agate.

After Su Zifang tasted the soup stock of Kaiyuan Restaurant, he frowned.

After getting used to the seasoning of high-grade braised soup, this kind of soup that is not up to grade A is really difficult to see.

After glancing at the time, the cabbage sum in the back also needs soup stock anyway, so it's better to boil it yourself.

Sun Guoxing and Tong Yan both noticed Su Zifang's movements and were a little puzzled.

The soup stock of the New Century Hotel is absolutely complete with chicken, duck, pork bones, ham and seafood, and the dregs and greasy are absorbed with fine sauces.

But......

Su Zifang didn't see the eyes of the two, and focused on preparing the soup base and starting the fire, and then began to make tea and wash vegetables.