Burning with spices is not always better, and the word "long-lasting fragrance" is not very suitable for the delicate environment of "burning" and "roasting".

When the water on the surface of the goose is basically dried and gradually burned, the oil inside it will begin to seep out.

The translucent amber-like orange-yellow grease certainly gives people a surprising sense of magnificence, but when the grease and spice come into contact and are heated by the heat from the bottom of the pot, I believe that no one will like the strange taste.

Take out the goose at the right time and hang it in a ventilated place.

The refrigeration effect of the snow dumplings made Yanhui Mountain maintain a sub-zero temperature that should not exist during the cataclysm year as a whole, which was very friendly.

The steaming goose body quickly cooled in the cold wind, and the grease gradually solidified, and what Lin Chou had to do was to wipe the remaining fat on the goose as much as possible.

The pale goose skin has a smoky color – similar to the color of many dry aromas themselves, and like the texture of the surface of new bacon.

Lin Chou poured out the spices in the pot, fried some brown rice to remove the flavor, and then washed the pot.

The cold goose is put into the pot for the second time, and the goose skin is burned until it is slightly charred with the pot to "seal" the aroma of the spices penetrating into the meat, which is also an alternative edge sealing.

Frying the whole goose without oil is a technical job, and the fragile goose skin will be scorched and carbonized if you are not careful, so Lin Chou has to shake his wrist with a pot all the time, so that the goose can be evenly heated in the pot by "drawing circles".

Fry until just right, pour the goose body directly with thick soy sauce, when the soy sauce is cooked through the goose body at the bottom of the pot, cook a large amount of rice wine will not pass the goose body, add sugar, licorice cinnamon, and finally pull a green onion knot into it.

Yes, what Lin Chou wants to do is five-flavor goose, a simple method and simple seasoning, but a very stylish Wencun five-flavor goose.

Different from the usual five flavors of five-flavor duck's soy sauce, sugar, wine, vinegar, and water to dispel heat and clear the deficiency, the "heavy taste" of Wencun five-flavor goose is actually to appear in response to the "winter scene".

Wencun five-flavor goose is also known as Taishan five-flavor goose, its hometown Wencun and Haiyan are located in the Pearl River Delta region, surrounded by mountains and fertile grass fields.

It is said that a long time ago, every household in Wencun and Haiyan had the habit of raising geese, although the varieties are different, but the geese also feed on aquatic plants, snails, shellfish, etc., the quality of the meat is very high, even the goose egg yolk produced is yellow to red, just like the color of salted egg yolk after pickling.

The local geese rely on the rivers and seas, have a strong physique, and are good at fighting the wind and waves, and have a particularly strong temperament, the older they are, the more so.

There are rumors from outsiders that the local goose in Wencun Village picks a dog and pecks a thief or something on weekdays, which is a common little thing, so that most of them will not keep the old goose, and they will often be slaughtered when they are raised - maybe they are afraid that the old goose that has been raised for several years will not even dare to compete with the owner himself in the end.

The local people have the custom and tradition of sacrificing and praying for blessings during the New Year's Festival, so the mighty goose is naturally the best choice of sacrificial ingredients.

However, if you want to eat authentic Wencun five-flavor goose, you also need a very special sauce.

Lin Chou glanced at the simmering goose in the pot, closed the lid of the pot and lowered the heat.

"Hmm, where did you last see me, I want to think..."

Boss Lin pinched his chin and pondered for a long time, and suddenly snapped his fingers,

"There it is!"

Lin Chou said to the people in the dining room in front of him, and rushed to the side of the mountain stream with a bamboo basket on his back.

Uncle System has long given himself a large part of the ancestral mountain on the other side of the mountain stream as a place for himself - of course, there is nothing wrong with this, even if the system does not beep, no one or a strange beast dares to touch the moldy head of the rolling uncle.

The ancestral mountain people are outstanding, there are all kinds of flowers and trees, and even the magic plants are not so rare, leaving Lin Chou with a very broad space to play.

What Boss Lin is looking for is the fruit of a dipterocarp tree, which is easy to understand is wild green skin (green plum).

Since Boss Lin does not prefer sweet and sour tastes, he did see this kind of green plum tree in the back mountain once, but he didn't care.

After going around for a long time, the chef's keen sense of smell was finally discovered.

"Hey, why didn't you remember this thing at the time?"

In a barren mountain close to the beach of the Black Sinking Sea, there grows a giant tree that is two feet thick, the crown of which is at least 30 meters above the ground, exuding a refreshing smell of fresh wood, and the whole canopy can be seen below composed of dense oblong leaves, which are interspersed with small pale red tower-like inflorescences, many of which are hidden in the inflorescences.

The trees are really tall, but the green skin on them is only a little bigger than the little finger, and it is almost ripe, but the little fluff on the surface of the fruit has not yet fallen off.

Lin Chou climbed the tree with his hands and feet, picked some green skins and green skin flowers, and tasted them.

"Shhhh It's so sour..."

Green skin is a good thing, it quenches thirst and stimulates appetite, and even has the effect of purifying the blood, preventing cerebral hemorrhage and inhibiting a variety of tumors, especially the green plum wine before the cataclysm, which has a very ancient history.

Of course, the high-quality plum wine is more expensive than it was historically.

After the green peel is harvested, it is soaked into salted green plums by borrowing an ice bellows, removing the plum kernels and then shredding them with lemon peel, green plum blossoms, a little vinegar, rock sugar and wine, putting them in a clay pot to boil for a while, and finally putting them into an ice bellows for secondary fermentation.

When making green skin sauce, Lin Chou couldn't help but think of a particularly "miraculous" raw material - Zigui peach leaf orange.

There is no other way to use lime peel, and the orange peel of Zigui peach leaf orange is the most desirable ultimate existence.

"This kind of thing must have disappeared into history a long time ago."

In the era of the cataclysm, there are so many things that human beings have lost, and even Lin Chou, a cook who has "no desires and no desires", sometimes feels distressed when he thinks about it.

The ice bellows "ding" the green skin sauce, take it out and set it aside, and the five-flavor goose in the pot is about to be completed.

Wencun Wuwei goose is the new goose of the year, the average weight will be about 3~4.5 kg, and Lin Chou's goose weight is more than doubled, and the time is a little longer.

The five-flavored goose should be served with green skin sauce, so it should not be heavily salted.

Speaking of which, the main saltiness and heavy base flavor of goose meat come from soy sauce.

And the soy sauce used by Lin Chou is carefully made by Sister-in-law Hu, which is very fragrant, and it is definitely much better than using ordinary soy sauce.

When the remaining soup in the pot becomes viscous and has a shiny silky foam, the five-flavored goose is ready to start.

"Aggressive!"

The knife cuts the body, and the heart cuts the soul~

In the kitchen, Lin Chou's particularly rhythmic voice of knives falling and falling reached the dining room, and a group of people suddenly showed a look of clarity on their faces.

"Gotta gotcha."

"Okay, okay, cough, I don't know what Lin Zi did..."

"What do you care? Ready to mouth, it's over! ”

The little girl Xia Yu bore the brunt of everyone's envious gaze - speaking of which, a guy like Boss Lin with a dark heart and a small heart rarely gives any special care.

So far, there are no more than five fingers of people who have enjoyed this kind of treatment, such as Leng Moumou, Si Moumou or something.

Huang Dashan and Wu Ke's eyes have turned on the "flash" mode.

Sikong held the chopsticks in his hand and had a serious face: the main reason is that there are a lot of people today, which makes Sikong, who has always been unsatisfactory in terms of food and eating speed, have an unprecedented sense of crisis.

Xia Yu looked like he was wandering, and he didn't know what he was thinking.

As for Leng Han, she was still sitting there with a faint expression - the broken corner of the table was no longer in her hand at this time.

Lin Chou is holding a large round white porcelain plate, which is very thin and light, and the shallow bottom of the plate outlines plain vines, which belongs to the consistent Lin style.

What is Lin Style?

Oh, it's that the cutlery provided by the system has never been unacceptable, and it can be graded as an antique.

Anyone who takes a look at the various tableware in the restaurant will think that the boss is either a psychopath or has a hole in his brain - there is a saying, ask for rice with a golden rice bowl.

You have a lot of priceless antiques, why do you still look like you can't take care of yourself in life, just to respond to people?

A large white porcelain plate is lined with a golden-red round "mountain of meat", and the dense sauce or grease is faintly illuminated.

Huang Dashan rubbed his hands,

"Huh, roast goose? Ok Ok! ”

But Sikong objected,

"It's a braised goose, it's different."

Lin Chou put the flat-bottomed large white porcelain plate on the table,

"Five-flavor goose, green skin sauce, I shouldn't have ever made such a dish with such a taste, let's try it."

Everyone immediately looked at Xia Yu.

The little girl was at a loss, so she said oh oh twice under the reminder of the mountain master, picked up a piece of goose meat with chopsticks, and put it in her mouth.

"Huh?" The little girl was surprised, "It's a little sweet..."

Although it seems to be made by marinating, the goose skin has a strong toughness, and there is almost no fat in it, making it very thin.

Under the thin goose skin, there is no sandwich "cavity" like roast goose, and the meat is tightly connected, and the new tender goose meat is delicate and refreshing, silky to the extreme, and there is an intoxicating wine aroma and the refreshing licorice lingering on the lips and teeth, which makes people shine and forget for a long time.

Lin Chou said with a smile,

"I'm going to eat it with a little green skin sauce."

"Uh-oh."

Xia Yu picked up a piece of goose meat again, and this time she chose "in the wings".

The goose's wings were very long, and they had been cut into palatable pieces by Lin Chou, and Xia Yu lightly dipped them in the bowl of dishes that were obviously orange but were called "green skin sauce" by Lin Chou, and put the wings in his mouth.

"Hmm..."

The sweet and sour taste of the green skin sauce immediately collided in the mouth, like a small battle.

Xia Yu's tongue has a slight "tingling" and numbness, a bit like a mint-like feeling, which makes people feel refreshed, and the chaos in their minds is swept away.

"Click~"

Xia Yu wanted to sip off the delicate goose meat, but as soon as the teeth were closed, the goose bones that should be very hard were actually broken directly, crispy like a finger biscuit.

"You can eat even bones..."

The tubular bones have the smell of fat and spices, and the goose meat becomes more harmonious with the chewing, and the flavor of the green paste is unbelievable.

Seeing Xia Yu eat two bites in a row, a group of saliva and tears almost came down at the same time.

Girl, you... You're going to let us go...

The mountain master coughed, his face full of earnestness,

"What does it taste like?"

Xia Yu Nunu mouthed, put down chopsticks one after another, and only said when he ate the fourth piece of meat,

"Delicious..."

Huang Dashan opened his mouth, and he didn't care if he was cheeky or not, and said with a grin,

"Ah, it's delicious, isn't it, everyone moves chopsticks!"

His chopsticks reached out to a piece of meat that he had been optimistic about for a long time.

Goose legs, the mouth-watering part, and the thickest slice of goose legs.

The cross-cut goose leg is less than a centimeter thick, unusually rounded and large, and the whole is divided into three rings.

In the center is the bone tube, which still stands out from the crowd when it reclines on top of the rest of the meat—and inside it is overflowing bone marrow.

"Who has ever seen the yellow goose bone marrow..."

The outer ring is a pink-and-white leg meat, and the muscle fibers are still distinct even if they are cut off, giving people a very neat and coordinated feeling.

The outermost ring is a thin skin, tight.

Shan Ye took a breath,

"It's you..."

However, his chopsticks touched another pair of chopsticks, and when the mountain master came back to his senses, the goose leg had already been dipped in the green skin sauce plate, and then it changed from a perfect circle to a disappointing C shape in the mouth of another person.

I said!!

Huang Dashan was furious, which was also lacking in virtue~

Sikong licked his lips, it meant that no green skin sauce could be wasted, his eyes were still looking at Huang Dashan, but there was no show off of stealing chickens in his eyes.

Sikong had a satisfied look on his face, and picked up a piece again.

This time it's still goose legs.

He suddenly picked up a spoon and scooped out half a spoonful of green skin sauce, crossed the meat slice and poured the green skin sauce on top, and then made a very undignified move - directly put the meat covered with green skin sauce in his hand, and carefully sent it to his mouth with both hands.

"Ahhh~"

This rough way of eating does not match his exquisite dress and the gorgeous identity of a certain commonplace.

Huang Dashan: "......"

What are you doing?

"Whew, Whew, Whew"

Sikong was so hot that he exhaled again and again, fanning the cool breeze with his hand to alleviate the burning pain, even so, he still insisted on chewing.

Such a delicacy must not be spit out just because it is hot, and that kind of waste is unacceptable.

Sikong "hissed" with the heat and said indistinctly,

"One hot top and three fresh, the ancients... The ancients did not deceive me..."

Lin Chou himself was eating, and he said,

"The five-flavor goose has its own flavor when it is eaten cold and hot, of course, the best taste is when it is just out of the pot, well, don't be stunned, everyone, eat it, you're welcome."

Wu Ke stepped forward, as an ordinary person in a group of evolutionary bosses, he was completely innocent, he was just a hard squeeze.

"There aren't many opportunities to hear Brother Chou say this, eat, eat, eat, eat, everyone eats the poor black heart forest together!!"

And the crowd followed,

"It's really a sweet and sour marinated goose?"

"How did this sauce come out, it was amazing to my boss Lin."

"It's the first time I've done this with a goose, hey, no, I seem to have eaten a goose for the first time..."

Someone takes a bite and begins to care about another important issue,

"Brother Chou, will this goose always be available in the future, can it be on the menu?"