Chapter 428 Yuan Zhou’s First Failure (Part 1)

"Needless to say, you won't let me drink this Shaoxing rice wine, right?" Yuan Zhou still wanted to taste it.

After all, Shaoxing rice wine is really famous.

"You said that this Shaoxing wine has been listed as a tribute during the Northern and Southern Dynasties, and there are various praising poems. Among them, Huadiao is even known as Nuerhong. Can you tell me what kind of wine you feed the geese?" Yuanzhou was curious. asked.

The system now reads: "An important sensory criterion for the quality of Shaoxing wine is its quality. Originally, Huadiao specifically referred to aged Shaoxing wine."

"In ancient times, there was a custom in Shaoxing. After a daughter was born, Shaoxing wine was sealed in an altar for dowry. When the daughter got married, the sealed Shaoxing wine was taken out and various colorful flower and bird patterns were carved on the altar surface to accompany the crops. Therefore, The famous Huadiao wine is also called Nvnu wine, and eventually people referred to the aged Shaoxing wine as Huadiao wine."

"So you said this goose drank aged Shaoxing wine!" Yuan Zhou couldn't help but turn over the goose's belly.

He was probably looking to see if there was any wine in the goose's belly. This kind of good wine was worth listening to to Yuan Zhou.

Nowadays, there are many regional protection policies, which means that it is difficult to buy authentic rice wine in other places, not only good rice wine.

Take Moutai for example. Yuanzhou knew that except for Moutai Town, where Moutai was produced, no other place could make such wine.

It is said that a Japanese scientist once secretly stole Moutai's formula and wine cellar soil and used it to develop his own, but failed.

It's just because the bacteria in Moutai soil cannot adapt to the environment there and then die.

So Yuanzhou wanted to take a sip and try it.

The system now reads: "Yes, this goose is selected from a goose whose net weight has just reached 3500 grams, and eats high-quality rice every day."

"As a host, I strongly request such a diet." Yuan Zhou said with a serious face.

"And I think this is a reasonable request." Yuan Zhou thought for a while and then added.

The system now reads: "The host please work hard to upgrade. Such dietary conditions will be opened in the future."

"Let me tell you, a chef's mood is very important. If I can't eat delicious food, how can I make delicious food if I'm in a bad mood, right?" Yuan Zhou habitually thought that the system was rejecting him again, so he snapped After talking a lot, I realized that it was different from what I imagined.

"You actually gave a different answer. It's a routine that you agreed on. I'm not used to playing cards that don't follow the routine all of a sudden!" Yuan Zhou held his forehead and looked helpless.

After Yuan Zhou finished speaking, he took a closer look at the system's answer.

Yuan Zhou was happy when he saw this and immediately asked, "You mean it will be enough after upgrading? How many levels can it be?"

The system went silent and returned to a non-answering state.

"That's it again. I won't answer at the critical moment." Yuan Zhou was speechless.

Shrugging his shoulders, Yuanzhou stopped paying attention to the system and began to process the goose meat.

Generally speaking, after cleaning, the goose's paws and wing tips would be cut off, but Yuan Zhou did not do this.

"It's better to clean and blow air first." Yuanzhou picked up the cleaning goose and started cleaning it directly.

The sound of "squeaking" water sounded in Yuanzhou's shop.

The goose provided by the system only has an opening about an inch long in the abdomen, and the internal organs are taken out from this small opening. This can also ensure the integrity of the goose body to the greatest extent.

Yuanzhou directly used the slightly cold rainwater to wash the goose's abdominal cavity. Of course, this was also provided by the system.

After a while, the goose needs to be grilled over charcoal fire. Rainwater is not available on cold days, and ice water from the cold weather is not available. Although dew tastes sweet, it is cold in nature and is not suitable.

There is only plum rain water, which tastes slightly sweet and has a neutral nature. It is best used to wash geese.

After all the blood and water were washed away, Yuanzhou directly put the goose up to drain the water.

While draining, Yuan Zhou gently wiped the surface of the goose with an absorbent cotton cloth.

"Do you want me to blow it in person? Anyway, I eat it myself." Yuan Zhou seemed to be asking the system, but also seemed to be talking to himself.

Of course he was talking about blowing the goose.

When roasting goose, you must blow air, and then slowly let the air enter between the subcutaneous fat and connective tissue of the goose body.

Fill the whole goose.

Just when Yuan Zhou was struggling, the system suddenly displayed words.

The system now reads: "The air gun provided by the system is in the cabinet."

"Okay." Yuan Zhou shrugged, then took out his air gun and prepared to pump up.

Gently lift the goose's head upwards with your hand, then insert the air gun's air nozzle from the goose neck's killing opening into the neck cavity, then hold the neck and air nozzle tightly with your left hand, and then start to press the air gun directly with your right hand to release the air. Slowly penetrate into the goose's body.

"Whoosh" As the air was pressed into the goose's body, the originally dry goose's body began to slowly expand. Yuan Zhou didn't stop until it was eight minutes inflated.

At this time, the water in the big pot was bubbling and rolling.

Yuan Zhou held the goose in one hand and a spoon in the other, and began to blanch the goose in boiling water. As the goose slowly adapted to the temperature, he lowered the pot and began to blanch the goose.

During this period, Yuanzhou was very careful not to touch the goose's breast, so as not to leave dents and damage the overall image of the goose.

As the goose is scalded, a hint of goose aroma and a faint aroma of wine fill the air.

"It smells really good. It's worthy of a wine-drinking goose." Yuan Zhou sighed.

But Yuanzhou immediately noticed another thing.

"System, your air is from Chengdu? We have smog here." Yuan Zhou started to ask the system as soon as he had some free time.

The system now reads: "This air comes from Mount Wellington on the Asian island of Tasmania, known as the heart of the world."

"It is close to Antarctica, but not adjacent to it. This land is also known as the end of the world. It comes from the fact that the air there at 10 degrees Celsius in winter is clean and pollution-free, with a slight smell of cold snow, and is suitable for cheering up geese."

"I should have taken a sip first to see if I would get drunk." Yuan Zhou complained directly.

He ate aged Huadiao wine and lived in Mount Wellington. It was true that Yuan Zhou felt that his life was worse than that of a goose.

In order to surpass a goose, working hard to upgrade is the way to go.

Fortunately, it was the goose's turn at this time, and Yuan Zhou was not in the mood to talk to the system, and began to concentrate on serving the goose.

At this time, Yuan Zhou took out the scalding goose with tongs and began to pour cold water on it. This way, after the heat expands and contracts, the skin becomes crispy and tender, and there is no fishy smell at all.

After the cold water was poured over the goose and the goose meat stopped steaming, Yuan Zhou started to pour the homemade crispy water on the goose and stuff it into its belly.

When stuffing, Yuan Zhou used a porcelain spoon, one spoon at a time, and stuffed them in quickly and accurately.

After stuffing the belly, brush the surface. The crispy skin water must be evenly brushed, otherwise the color of the skin will be inconsistent after the goose is roasted, which will affect the appearance.

"Now all that's left is to dry it." Yuan Zhou sewed the goose's belly, wrapped the stuff inside, and hung the goose in a special draining area.

Goose meat needs to be dried and grilled to achieve the excellent effect of "smooth skin and smooth flesh", so Yuanzhou does not waste time.

"This is probably the dish that requires the most work." Yuan Zhou looked at the roast goose, which was only half finished, and felt a little proud.

…

ps: Sorry, the stupid rookie Xiuwen didn't pay attention to the time, and it suddenly passed twelve o'clock.

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