"The goose has already been washed and peeled by me and put in the pot. Calm down, everyone. ”

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

"The dish we're going to make today is steamed goose."

"During the Wei, Jin, Southern and Northern Dynasties, steamed vegetables were very common, and among all the steamed dishes, steamed pork was the most precious."

"Porpoise, it's a piglet. It's just that we've already eaten roast suckling pig once before, and we won't eat pigs this time. ”

When everyone heard this, they secretly slandered themselves, you are the only one who has eaten the roast suckling pig, let alone us, they haven't tasted any meat scraps.

"The method of steaming dolphins, which has been handed down now, is the most intact method in "Qi Min's Technique".

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

Chen Er touched his nose and said with some pity, "The steamed sheep is too big, I can't eat it alone." Steamed Bear ...... Bears are too expensive, are protected animals, and cannot afford to eat. Come to think of it, I can only eat steamed goose. ”

Pork stewed vermicelli couldn't help but say, "Chen Laoshi still has to be picky, think about us, watch you make it, watch you eat it, I can't even smell it...... Crying like a two-hundred-pound kid."

Chen Er looked at the camera and nodded very seriously, "Brother pork, you have successfully comforted me, you can't even smell the taste, I can still eat it!" Not bad, not bad. ”

Everyone: "...... Pretending to be forced to be struck by lightning! ”

There was a faint aroma from the iron pot on the stovetop.

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

It was carried to the long marble table where the ingredients were handled.

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

The goose is still in a half-cooked state.

Except for the lack of hair, I can't see where to eat.

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!" It's your goose! It's your goose! We can't eat it! ”

Chen Er smiled and took out a prepared jar of soy sauce.

Pour out two large bowls and set aside, then put the half-cooked goose into the jar with soy sauce.

Plug the mouth of the altar.

He clapped his hands and said, "First use soy sauce to stain this half-cooked fat goose." ”

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

While waiting for the fat goose to be stained, Chen Er began to work on the other ingredients.

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

Chen Er tapped the edge of the bowl lightly, indicating that what he said next was the point.

"Everyone, pay attention, this rice can't get a little bit of water, which means ......"

Before Chen Er finished speaking, some fans rushed to answer.

"That means the rice is unhygienic!"

"Save water!"

Chen Er said seriously, "This means that the anchor can be lazy and don't have to spend effort to wash rice." ”

Pork stew vermicelli: "We're still too young......"

Chen Er brought a bowl of the two large bowls of soy sauce that had been reserved in advance, and poured more than half of it into the large porcelain bowl containing the japonica rice.

Then stir well with chopsticks.

"Soak the rice for a while, and when the rice turns yellow, it's ready to use."

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

Finely slice two pieces of ginger and place them on a small saucer for later use.

Cut the shallots into sections, leaving only the green onions white, and put them on a small plate for later use.

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

Nod your head sweetly.

Finish the remaining oranges in your hand and turn to look at the soaked japonica rice.

Scoop up a spoonful and look at it, and see that the color turns yellow.

It was fished out, drained, and put into a steamer to steam.

Let's continue to talk to everyone.

"The requirements for the amount of side dishes for steamed goose are very strict, not more than one point and not a little less."

"I used one liter of japonica rice just now. Ginger the size of an egg, I used two pieces. The white onion slices are three inches in length, which is about ten centimeters in length. ”

Chen Erlian ate a few oranges.

Then cut the peeled orange peel into thin strips and put it in a measuring cup.

"Orange peel also needs a liter ......"

He looked at the measuring cup, "One liter is 1,000 milliliters, Emma, it's not almost, it looks like I can barely eat another orange." ”

looks like he's been wronged.

Pork stewed vermicelli: "On behalf of the orange, I despise Chen Lao Wet!" ”

The watermelon is not the eastern melon: "On behalf of the stinky tofu, I despise Chen Laoshi!" ”

“……”

There is a tiger in the heart: "I ...... What do I stand for? You've all said it! ”

Eat a pound: "Brother Tiger!" Stay in formation! ”

Chen Er cut the orange peel.

Then he washed the orange leaves and put them in a measuring cup.

"Orange leaves are also a liter."

The ingredients are 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 soy sauce to add more flavor."

"If you soak it in raw goose, it will be too fishy and difficult to taste. It is even more difficult to taste if it is a cooked fat goose, and the smell of the cooked fat goose has been set. So, half-cooked, is the best state. ”

Chen Er spreads the orange leaves on the steamer, takes the steamed japonica rice and spreads it on the orange leaves, and then evenly drizzles the remaining half bowl of soy sauce.

Put on the fat goose.

Ginger shreds, orange peel, and green onion white segments are put into the steamer to cover the fat goose.

Serve the steamer basket and close the lid.

"Steam for an hour."

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

Chen Er washed his hands and walked to the table.

"Let's prepare the final process now."

After that, he took the last big bowl with soy sauce.

Pour into a glass basin and remove the solid lard.

"Solid lard can be boiled by yourself, choose a three-liter amount, and let it cool to become a solid."

Put the solid lard in a glass basin and pour in a few more cups of rice wine.

"One liter of rice wine."

Then stir well with a spoon.

"You can't use metal for this mixing tool, even if you use plastic, it's better than metal. Lard stained with metal will produce a fishy smell. ”

When the time came, Chen Er walked to the table with a steamer.

I put the steamer on the table, and as soon as I lifted the lid, I saw a thick white mist drifting out at once.

Straight in the face of Chen Er.

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

When the fog had almost cleared, Chen Er opened his eyes.

Seriously, "This heat makes my face hurt." ”

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

After saying that, even the fat goose in the steamer didn't have time to take a look.

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