"Needless to say, you won't let me drink the Shaoxing yellow rice wine, will you?" Yuan Zhou really wanted to have a taste of it.
After all, the Shaoxing yellow rice wine was really famous.
"You said the Shaoxing wine had been listed as a tribute in the Northern and Southern Dynasties and there were various poems praising it. Among them, Huadiao was even known as the Daughter Hong. Tell me what kind of wine you fed to the goose." Yuan Zhou asked curiously.
The system displayed, "An important perceptual standard to judge the quality of the Shaoxing wine is the thickness of its quality. At first, Huadiao referred to the aged Shaoxing wine."
"In ancient times, there was a custom in Shaoxing. After a daughter was born, she would seal a jar of Shaoxing wine for her dowry. When the daughter got married, she would take out the sealed Shaoxing wine and carve various colorful patterns of flowers and birds on the surface of the jar. That was why it was called Huadiao and also the Daughter Hong. In the end, people called the aged Shaoxing wine Huadiao."
"So you said the goose drank the aged Shaoxing wine!" Yuan Zhou couldn't help turning over the belly of the goose.
He was probably checking if there was any wine left in the belly of the goose. Yuan Zhou had only heard of such a good wine.
There were many regional protection policies nowadays. That was to say, it was hard to buy the authentic yellow rice wine in other places, let alone the good quality.
Take Maotai Liquor for example. As far as Yuan Zhou knew, such liquor couldn't be brewed in other places except Maotai Town where it was produced.
It was said that a Japanese scientist had once secretly stolen the formula of Maotai Liquor and the cellar soil for his own research, but he failed.
It was just because the bacteria in the soil couldn't adapt to the environment there and then died.
Therefore, Yuan Zhou wanted to have a taste of it very much.
The system displayed, "Yes. The goose was selected from the goose with a clean weight of just 3,500 grams. Besides, it was fed with high-quality paddy every day."
"As the host, I strongly request such a diet," Yuan Zhou said seriously.
"And I think it's a reasonable request," Yuan Zhou thought for a while and added.
The system displayed, "Host, please work hard to level up. Such a diet will be available in the future."
"Let me tell you. A chef's mood is very important. If I can't eat delicious food, how can I cook delicacies in a bad mood, right?" Yuan Zhou habitually thought the system refused again, so he said a lot. Then, he found it was different from what he had imagined.
"You actually gave a different answer. Where's the routine? I'm not used to it." Yuan Zhou held his forehead and revealed a helpless expression.
After that, Yuan Zhou said that and then looked carefully at the system's answer.
Seeing that, Yuan Zhou became happy and immediately asked, "Do you mean I can do it after leveling up? "What grade is to say?"
The System was silent, returning to its state of not answering.
"Again, the system to to to to," to to to say. an t to say.
He shrugged and stopped paying attention to the system. Instead, he started to process the goose meat.
"To to to," Yuan'T to say, "to to to to to to to to,.,.,. to to," to to to say, ".
",,", one., one... to. ".". to say.... to to, ".
The sound of "Hua Hua" was heard in the Yuanzhou shop.
The goose provided by the system only had an opening about one inch long in the abdomen. The internal organs were taken out from this small opening. In this way, the integrity of the goose could be ensured to the greatest extent.
Nevertheless, Yuan Zhou used the slightly cold plum rain water to wash the abdominal cavity of the goose. Of course, it was also provided by the system.
In a while, the goose needed to be roasted with charcoal fire. The rainwater in the cold weather couldn't be used and the iced water in the cold weather naturally couldn't be used. Although the dew tasted sweet, it was cold in nature and thus wasn't suitable.
Only the plum rain water tasted slightly sweet and had a mild nature. It was the best to wash the goose.
Not until all the blood was washed away did Yuan Zhou straightaway put the goose on a rack to drain the water.
While draining the water, Yuan Zhou wiped the surface of the goose lightly with a cotton cloth that could absorb water.
"Do you think I should blow the air for it personally? Anyway, it's for me to eat." Yuan Zhou seemed to be asking the system and also talking to himself.
Naturally, he was talking about the matter of blowing air for the goose.
The roast goose had to be blown and then let the air slowly enter between the subcutaneous fat and connective tissue of the goose to make the whole goose swell.
Just when Yuan Zhou was hesitating, the system suddenly displayed.
The system displayed, "The air gun provided by the system is in the cabinet."
"Ok." Yuan Zhou shrugged and then took out the air gun, preparing to pump air.
He raised the goose's head up gently with his hand. Then, he put the air gun's nozzle into the neck cavity of the goose and held the neck and the air gun tightly with his left hand. Then, he pressed the air gun with his right hand and injected the air into the goose's body slowly.
"Hoo Hoo". As the air was pressed into the goose's body, the dry and flat goose's body began to swell slowly. Not until it was 80% bigger did Yuan Zhou stop.
At that time, the water in the big pot also bubbled and boiled with "Gulu Gulu".
Holding the goose in one hand and the spoon in the other, Yuan Zhou started to boil the goose with the boiling water. As the goose gradually adapted to the temperature, he put the whole goose into the pot and blanched it.
During the process, Yuan Zhou was very careful not to touch the goose's breast in case of leaving a dent and damaging the overall image of the goose.
As the goose was scalded, the faint fragrance of the goose and the faint fragrance of the wine diffused.
"It's so fragrant. No wonder it's a wine-eating goose." Yuan Zhou sighed with emotion.
Immediately, however, Yuan Zhou noticed another thing.
"System, is the air from Chengdu? We have smog here. "As soon as Yuan Zhou was a little free, he started to ask the system.
The system displayed, "The air comes from Mount Wellington on the island of Tasmania, which is known as the heart of the world."
"It's close to the South Pole but not bordered by it. This piece of land also has the nickname of the end of the world. It's named after the clean and pollution-free air of 10 degrees Celsius in winter with a slight taste of cold snow. It's suitable to be used to pump air for the goose."
"I should have inhaled a mouthful of it first to see if I would be intoxicated with oxygen." Yuan Zhou complained straightforwardly.
He ate the aged Shaoxing Wine and inhaled the oxygen from Mount Wellington. It was true. Yuan Zhou felt that his life was not as good as that of a goose.
In order to surpass a goose, he had to work hard to level up.
Luckily, it was the goose's turn to be taken out of the pot. Yuan Zhou wasn't in the mood to talk with the system. Instead, he started to serve the goose attentively.
At that time, Yuan Zhou took out the scalding goose with a pair of tongs and started to pour cold water on it. In this way, the skin would be crisp and tender after it expanded and contracted due to the heat and contracted due to the cold, without any fishy smell.
When the cold water was poured over and the goose no longer gave off steam, Yuan Zhou started to pour the self-made Crispy Skin Water on the goose and stuff things into its stomach.
While stuffing the goose, Yuan Zhou used a porcelain spoon to stuff the goose into its stomach quickly and accurately.
After stuffing the goose, he brushed the surface. The Crispy Skin Water had to be brushed evenly. Otherwise, the color and luster of the goose's skin would be different after it was roasted, which would affect the appearance.
"Now, all that's left is to dry it." Yuan Zhou sewed up the stomach of the goose and wrapped the stuff inside. Then, he hung the goose in the special draining place.
The goose meat had to be dried before it was roasted to have the excellent effect of "smooth and shiny skin". Therefore, Yuan Zhou was never stingy with his time.
"This should be the dish with the most procedures." Looking at the roast goose that was barely half done, Yuan Zhou was a little proud.
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