Chapter 417: Three Goose Eaters (5 Chapters)

The soldiers wanted to kill the goose, but instead of taking the knife from Ye Fei, they asked Ye Fei for a bottle of wine.

Just when everyone was wondering, Zidi Bing poured half a bowl of wine, squeezed open the big white goose's mouth, and poured it down.

After drinking the wine, the soldiers put the bowl on the table, and casually threw the big white goose on the ground.

As soon as it landed on the ground, the big white goose still wanted to bite someone, so it rushed towards Ye Fei. This guy was really brainy enough, so he spotted Ye Fei.

Just as Ye Fei wanted to hide, his disciples said: "God Ye, don't move, let him twist."

Ye Fei: "..."

"Fuck, did I hear you right? Let it twist?"

"That's right, it can't screw you."

After Zidi Bing finished speaking, he pointed to the big white goose and muttered something, "Pour, pour, pour..."

I saw the body of the big white goose rushing forward suddenly tilted, and then rushed towards the trash can on the side, kicking, kicking, plopping, this guy arched his head on the trash can, and then fell to the ground and did not move. .

"drunk?"

Dahalai ran over curiously and kicked the big white goose.

Zidi Bing rolled his eyes, pointed to the wine bowl and said, "Half a bowl of wine, you'll be drunk if you drink it all in one go."

Dahalai smiled.

Ye Fei said: "What should I do next? Tell me, I will cooperate."

In fact, Ye Fei already knew in his mind how the soldiers were going to kill him, but since he wanted to give this guy a chance to show off, he simply sat down to the end.

Zidi Bing said, "God Ye, can you help boil a pot of water first? Don't boil it, seventy or eighty degrees is fine."

"why?"

"Hot water scalding goose feathers, if the water is too boiling, not only will it not be able to help the plucking, but it will also shrink the pores on the goose body, which is counterproductive and makes it more difficult to pluck the goose feathers."

Ye Fei understood that it was the same way when he killed ducks and chickens.

"no problem."

Ye Fei took out a large water boiling pot, took a pot of water, and then turned on a big fire.

His stove was modified by the system, and it didn't take long to boil a pot of water. Ye Fei then asked, "How else?"

The soldiers looked around, but found nothing, and asked, "Can I kill it directly on the ground?"

"Okay, you kill."

Handing the knife to the soldier again, Ye Fei stood aside and watched.

This time Zidi Bing took the knife and stretched out his hand to pull the big white goose over.

At this moment, the big white goose was too drunk to move.

I saw the soldier grabbing the head of the big white goose with his left hand, and the sharp kitchen knife in his right hand pointed at the lower part of its neck.

Blood spurted out all at once.

But the big white goose still didn't move, but its undulating chest stopped after a while, completely dead.

After the big white goose died, the soldiers first asked Ye Fei for a big basin, then filled it with half a basin of water, put the goose in, and saw him grabbing the two goose paws with both hands, turning the goose over and over in the basin He turned it upside down a few times, waited until the cold water completely soaked the goose feathers, then lifted the goose out and poured out the water in the basin.

"Ye Shen, Lao Da, help me, pour the hot water in."

Ye Fei and Dahalai hurriedly poured a large pot of boiling water into the large basin.

Zidi Bing put the big white goose into the hot water again, and turned it upside down a few times, but when it was hot, he asked Ye Fei for some salt and added it to the boiling water.

"Why did you add salt?" Dahalai asked in confusion.

At this moment, Zidi Bing had already started to pluck the goose feather. He pulled out a piece of goose feather, pointed to this place, and said, "You squat down and take a look, what do you see?"

Daha came and squatted down quickly, and saw that there was a layer of fluff under the place where the goose's feathers were pulled out by the soldiers.

"There is still hair?"

"Yes, a goose does not have only one layer of feathers. There is also a layer of fine fluff under its feathers. If you don't add salt, this layer of fine fluff is difficult to get rid of. It will be easier after adding salt."

As he said that, he saw the disciple soldiers pinching this area with their hands, and the fine fluff fell off.

"How about it?"

Daha's eyes widened when he saw it, and he stretched out his hand to try it, and it was really easy to remove the fluff.

"God, how many geese do you have to pluck to sum up such a wealth of plucking experience."

Disciple soldiers: "..."

Fuck, why does this sound so awkward?

The soldiers didn't pursue these things, and after a while, they "striped" the big white goose naked, then took the knife, directly opened the shrew, and took out the internal organs.

It's just that he was not willing to throw it away, but put it aside.

Ye Fei pointed to the trash can and said, "Put it in there."

Soldiers: "...Ye Shen, there is no need to be so extravagant and wasteful, right? Goose offal is a good thing, and goose heart can prevent respiratory diseases, especially the foie gras, which is one of the three treasures along with caviar and truffles. It’s a good thing, just throw it away like this?”

Ye Fei nodded seriously, and said: "Throw it away, what we are making today is the King Kong goose, so we don't need this thing."

"I... Can you give it to me?"

"No."

"...Don't refuse so directly, right? It's so embarrassing."

"Well, let's be more tactful and not take it away."

"...Khan, isn't it the same? Throw it away."

Seeing that Ye Fei refused to let him take it away, Zidi Bing threw the foie gras and goose heart into the trash can with distress.

Ye Fei came over at this time, reached out and picked up the cleaned goose, then put it on the cutting board on the operating table, and said, "I'll do the rest."

Zidi Bing nodded, because he can only do this, and he will start to make this King Kong goose, and he can't do it.

He washed his hands aside, then wiped his hands on Dahalai's scarf very unscrupulously, and stood aside and watched seriously.

Daha really wanted to fight with the soldiers, if he didn't think he couldn't beat him, he would definitely give him a brick, this man is so fucking, you just wiped the hand you killed a goose on my scarf?

Ye Fei put the cleaned goose on the cutting board, did not move, but turned around and took the ingredients from another storage compartment, green onion, ginger and garlic, three essential things, followed by refined salt, monosodium glutamate, big bone soup bag Wait, finally he took out two very special things, one is a white ball-like fruit, and the other is a red round thing.

When the soldiers saw these two things, they knew that the King Kong goose Ye Fei made was very authentic.

"Caoguo and Baikou?"

Ye Fei nodded and said: "Baikou, warm in nature and pungent, not only can remove fishy smell and add fragrance, but also is good for the human body, it can eliminate food and regulate qi, and grass fruit can not only be used as a kind of spice, but also can strengthen the spleen and eliminate phlegm , is a very good ingredient.”

Of course the disciples knew this.

But Daha didn't understand. This guy stood aside and watched, like a curious baby. He was stunned by Ye Fei's explanation. In this guy's mind, there is always such a sentence now—— China is indeed a magical country.

I have never heard of these things in their country, not to mention that some people use them, look at them, not only know how to use them, but also know the benefits and effects of this thing on the human body, damn, no wonder the bunch of poor chefs in China make it They don't know how to use these good things if they don't produce real food.

After taking out all the accessories, Ye Fei began to process the goose meat.

Originally, so much goose meat could not be used to make this King Kong goose dish, but Ye Fei was worried that it would not be enough, so he used the whole goose. Of course, he also calculated the ingredients in his mind, and even had several systems. What was provided was not enough, so he quietly bought it from the system.

I saw him flipping the goose with his left hand, and holding a small and sharp knife in his right hand. The first step was not to divide the goose, but to peel off the outer skin of the goose and put it aside for later use.

Only then did he take a large back knife and cut the goose in half from the middle. One part was also set aside for later use, while the other part was placed on a large plate.

After doing this, Ye Fei took a large frying pan, added half a pot of water to it, put a part of the seasoning in it, then turned on the fire for a minute, and then put in an appropriate amount of refined salt. Only half a goose was put in, and then the lid of the pot was put on, the fire was turned down, and the fire started to simmer slowly.

Twenty minutes passed, and the water in the pot was already boiling, and even the aroma of the seasonings inside began to permeate, covering the entire space.

Only then did Ye Fei lift the lid of the pot and fish out the goose meat. At this time, the goose meat was cooked thoroughly, soft and rotten.

He carefully put the goose on a plate and let it cool down slowly.

Taking advantage of this time, Ye Fei cut the goose skin into squares and put them in a bowl. Then Ye Fei put cooking wine, refined salt, monosodium glutamate and other seasonings into the bowl, and began to let it soak in the flavor. When the time is up, start dip frying.

The so-called deep-frying is to put the pot on the fire, and then put oil in the pot. When the oil is just warm, put the ingredients to be fried into the oil pot. As the oil temperature rises, the ingredients are slowly fried. The golden and crisp cooking method of slow frying is dip frying.

Ye Fei put the pot on the stove, then added an appropriate amount of top-quality peanut oil into it, and when the oil was warm, he directly put the soaked goose skin into it.

Not long after, the temperature of the oil rose, and golden oil bubbles began to appear around the goose skin. As the oil bubbles increased, the goose skin also began to turn white and tender to golden yellow.

When both sides of the goose skin turned golden and slightly curled up, Ye Fei fished it out with a strainer, and placed it in the center of another large plate.

After doing this, Ye Fei cut all the goose meat that had been cooled just now into dices, and placed them evenly on one side of the goose skin, and then began to process the other half of the goose meat.

First, cut the goose meat into pieces, each piece is about three or four centimeters, then put the frying pan on the stove, add an appropriate amount of oil, heat the oil to 80% heat on high heat, pour the goose pieces directly into it and start cooking saute.

When the goose meat is fried a little dry, add a proper amount of cooking wine and continue to fry. After three or four minutes, add soy sauce and salt and stir fry evenly.

At this time, Ye Fei put the garlic in first, then opened the soup bag, put in the fresh soup, added a little water, directly covered the pot, and started to simmer.

This step took a bit long, it took Ye Fei twelve or thirteen minutes to open the pot.

Looking at the inside of the pot again, the dry goose pieces that had been stir-fried became tender again under the moisture of the soup. As the bubbles in the soup burst, pieces of goose that were already cooked trembling, very seductive.

But this is not what Ye Fei needs in the end, and he has to continue to do it.

After taking out the goose meat, Ye Fei poured the peppers into the pot, then added some salt, and when the spicy taste came out, he poured the goose meat in again to start adding the spicy taste.

After a while, Ye Fei took a small bowl from the side, and put an appropriate amount of starch into it, added water and stirred it, then poured it into the pot evenly, after heating it up a little, directly put the goose meat out of the pot, put it in On the other side of the golden yellow goose skin, it echoes the goose meat just started.

Only then did Ye Fei turn off the stove, and then used a small bowl to make a bowl of sauce, put it in a small dish, and gently placed the small dish next to the goose skin, which was to be dipped with the goose skin food.

After finishing all this, Ye Fei clapped his hands, and was about to say that it was done, when suddenly the Wanli Piaoxiang skill went online on the entire plate, and a light cluster of three colors appeared, and then exploded.

After the light group disappeared, Ye Fei said: "Haizhen King Kong Goose is not actually a delicacy, it is a collective name for a delicacy. Today, we have selectively made three flavors. Yes, strictly speaking , we have a delicacy that is a combination of three delicacies, since it is a combination of three delicacies, let's give it a new name, let's call it Sanchi Goose, how about it?"