However, the oven is occupied at the moment, so the plan to bake dried sweet potatoes can only be postponed.

With nothing to do, Lin Xu brought an apple and a pear, as well as sugar, ginger, garlic, dried chili noodles and other condiments to prepare the spicy sauce for pickled spicy cabbage.

Peel and wash the garlic and ginger, dry them, cut them into fine pieces together with the peeled and cored Sydney apples.

Then add dried chili powder, sugar and salt.

Stir it first, then pour in some cold boiled water to make a thicker paste.

In this way, the sauce for pickling spicy cabbage is completed.

Red pepper, garlic and ginger establish the spicy base, the acidity of lactic acid fermentation adds flavor, and the sweetness created by cabbage, sugar, apples and pears becomes the soul of spicy cabbage.

In fact, on this basis, various ingredients and ingredients such as fish sauce, minced fresh fish, beef bone soup, glutinous rice flour, crushed peanuts, etc. can also be added to increase the flavor of spicy cabbage.

But Lin Xu is not as complicated as making it. He thinks that the fewer seasonings, the more you can taste the original taste of the food.

Too much seasoning will only have the opposite effect.

"Meow!!!"

As soon as I finished mixing the chili sauce, I heard a loud shout not far away.

After eating meat in the morning, the little guy jumped up to the wall of the pig pen without anything to do. He was very curious about this new big guy. He barked a few times at the iron cage, but the lion-headed goose inside ignored him.

The little fat cat didn't know whether it was because it was swollen, or because he felt that the goose was as big as a fool, so he jumped onto the iron cage.

Its jump frightened the lion-headed goose inside to turn over violently, the iron cage overturned, and Dundun also fell to the ground.

"You are really good and fun-loving. I told you that this big goose is not something you can mess with, but you won't listen..."

Shen Jiayue helped the iron cage up, and then hugged Dundun in her arms, asking the little guy to move away to avoid being bitten by the goose later.

"The beak of a goose is very powerful. If it bites the hair off your butt, it's up to you what you will do."

These words made Dundun's hind legs tremble, and his expression when he looked at the Lion-head Goose changed.

Just as he was talking, Zhang Chunsheng drove his electric three-wheeler and brought a few geese and a few ducks to the restaurant courtyard:

"Xiao Xu, I have bought all the ducks and fat geese. Should I slaughter them now or wait a little longer?"

Lin Xu thought for a while and said:

"Let's kill it now. I'll teach my uncle how to make salted duck and soy sauce duck first, and then I'll make flame drunk goose around noon."

Chen Shaokang pointed to the lion-headed goose in the cage and asked:

"What to do with that goose? What are you going to do?"

Lin Xu thought for a while and said:

"Let's just kill it and make braised goose."

Originally I wanted to keep it, but Dundun would touch it from time to time and decided to eat it. I just happened to give it a taste of goose blood and lion head goose foie gras.

Well, I’ve already had French foie gras, so it’s time for a change of taste.

As soon as Zhang Chunsheng heard this, he and Shi Wenming immediately started working. The two of them boiled water, bled, and slaughtered several geese and ducks in a short time.

Duck blood and goose blood are served separately.

Lin Xu scooped out a spoonful, put it into a pot and simmered it over water. As for the duck blood, he added rice wine and salt and stirred thoroughly.

Stir-fry old tofu at noon, and when it is about to come out of the pan, pour the duck blood in to make duck blood tofu.

It is said that this way of eating is very delicious. Lin Xu didn't have the chance to try it in the past. Today, I happened to have duck blood, so I made it to try the taste. If it tastes good, wouldn't it be another special dish?

At this time, Chen Shaokang and the others have washed all the pumpkin seeds.

There is almost a small basket.

Lin Xu brought it to the kitchen, added two packets of large grains of sea salt to the pot, fried it dry first, and then poured the pumpkin seeds in.

There is moisture on the surface of the pumpkin seeds, and as soon as you pour them in, the salt inside shows signs of melting.

However, with constant stir-frying, the water on the surface of the pumpkin seeds quickly evaporates, and the melted sea salt dries again.

Continue to fry, and soon the pumpkin seeds have been dried, making a rustling sound when flipped, and a fragrant aroma wafts out.

Lin Xu was worried that it had been fried, so he turned off the heat and continued to stir-fry with the remaining heat in the pot. When the temperature dropped, he used a large slotted spoon to scoop out the pumpkin seeds.

He picked one up and tasted it. The saltiness of the sea salt was mixed with the aroma of pumpkin seeds. It tasted pretty good, but the pumpkin seeds were still a little hot at the moment and the texture was not that crispy.

You have to wait until the temperature drops completely to taste more delicious.

After frying the pumpkin seeds, the huge lion-headed goose was also plucked with the help of everyone.

Zhang Chunsheng said:

"This goose looks really good, big and fat, like a swan."

Compared with ordinary domestic geese, the lion-headed goose is not only bigger, but its head is almost the size of an adult's hand, and its neck is almost as thick as an arm.

Shen Jiayue gestured with her hands and said:

"No wonder the head of the Lion-head Goose can be sold for thousands of yuan. It's so big and looks delicious."

While she was talking, Dundun also stretched out his paw and patted the goose's beak, successfully seeking revenge in the spirit of Ah Q.

Chen Meijuan asked:

"Xiao Xu, is it troublesome to make braised goose?"

"It's not troublesome. As long as you have enough ingredients, it's not difficult to make."

After Lin Xu finished speaking, he began to slaughter.

After plucking the goose's feathers, you must quickly disembowel it and take out the internal organs, otherwise the smell of the internal organs will penetrate into the goose meat.

All the internal organs were taken out, and the throat was also pulled out. Then the abdominal cavity was washed with water to remove congestion, and the fat goose was ready.

Shen Jiayue looked at the huge foie gras and said with a smile:

"This foie gras is as big as Dundun's head. Can he finish it?"

"I'm sure I won't be able to finish it. I'll steam half of it later. The remaining half will be put in the pot when the goose meat is almost ready and braised in the same way."

Lin Xu returned to the kitchen with the goose, ready to start marinating it.

Braised goose is not only a famous Chaoshan food, but also one of the top ten famous dishes of Cantonese cuisine. Braised goose has a high status in the entire Lingnan region.

As for Chaoshan, there is a saying that "there is no feast without geese".

This delicacy is so popular that many Chaoshan people never forget it even when they go overseas. They list Chaoshan braised goose in the top three dishes they must eat when returning home.

When he came to the kitchen, Lin Xu first scrubbed the goose skin with table salt. This not only removed the stains in the pores, but also made the marinated goose skin taste smoother and more tender.

In addition, rubbing with salt can also make the goose meat firmer and more delicious.

After washing the goose and hanging it aside, Lin Xu began to adjust the brine.

The brine used to make braised goose is different from other dishes. The brine of braised goose is mainly based on soy sauce and rock sugar, supplemented by galangal, dried onions, cardamom, fish sauce, garlic, pig fat and other seasonings and ingredients.

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Compared with ordinary brine, the brine used to make braised goose is richer in color, more sweet, and even has a sweet and salty feeling.

At the same time, the proportion of spices is smaller than that of ordinary brine, and more emphasis is placed on the original flavor of the ingredients. Only with this kind of brine can the Chaoshan braised goose be unique and become a representative dish of many Cantonese dishes.

Lin Xu put the spices to be used, such as peppercorns, star anise, leaves, cinnamon, cardamom, and other spices into the pot to roast them until they are fragrant, and then put them into the marinade bag.

The proportion of spices is very small. The main flavor of this dish comes from galangal, also known as galangal. This medicinal material gives the braised goose more flavor and is an essential ingredient in the preparation of braised goose.

In addition to galangal, you also need to prepare whole garlic, dried onions, coriander roots, lemongrass and other ingredients.

When everything was ready, Lin Xu added broth to the pot, put in the ingredients, ingredients and fatty pork and cooked it in the pot.

When simmering, you also need to add fish sauce, dark soy sauce, light soy sauce, rock sugar, and salt. First, add enough flavor to the stew, and then simmer over low heat to allow the flavors of the ingredients and seasonings to blend together.
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Only in this way can the braised goose be made more delicious.

While the stew was being cooked, Lin Xu cleaned the fat from the goose's belly, put it into a wok, added a little water, and refined the goose fat in the same way as lard.

Chen Meijuan, who originally planned to learn the craft from her son, asked curiously:

"Is this goose fat useful?"

Lin Xu pointed at the braised soup and said:

"When you put the goose in the pot later, pour the goose fat in. The stewed goose will be more oily and delicious."

Soon, the goose fat will be refined.

Officially started making Chaoshan delicacy - braised goose!

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Chapter completed!