Food: Visiting Girlfriend Damimi, I Was Left Behind

Looking at the furious Li Guoli, Lin Xiu said helplessly:

"Director Li, the first-grade roast goose is temporarily unavailable."

"Why isn't it working? Isn't the oven ready?"

"The oven is ready, but there's no goose!"

Well, no matter what, our director Li didn't expect this to be the reason. It's hard for a clever woman to make a meal without straw!

"Roasted goose is mainly popular in Dongguang. Yesterday, I went to the market and looked. There was no goose suitable for roasting. There was a store that sold goose stewed in an iron pot."

"What should we do?" Director Li became anxious when he heard Lin Xiu say this.

If you can't do it for the time being, don't tell me. Isn't this just hanging on me?

"Don't worry, Director Li. Brother Zhang from the Yuelai Hotel has helped me contact the people in Dongguang. I'll be there in a few days."

Hearing this, he let out a long sigh of relief, as long as he can eat.

However, other people in the crew didn’t think so!

They all questioned Director Li. Yesterday he said he would have new dishes today!

Li Guoli had no choice but to explain that he had to wait for a few days.

Who knows, when these foodies meet each other every day, the first thing they ask is, can they eat new dishes today?

Gradually, it got to the point where he started to doubt whether the dish was particularly delicious and he devoured it all by himself.

Even Yang Mi couldn't help but ask Lin Xiu if she had any new dishes. When Lin Xiu saw Yang Mi asking this, without saying anything, she directly exchanged the 188 positive reviews for a goose embryo through the system, cooked it, and the three of them ate it in the evening. What is called a person who is satisfied and his mouth is full of oil.

Why are there three people? There is also a light bulb, Zhou Wen.

My wife wants to eat new dishes. Not to mention 188 positive reviews, even 888 positive reviews have to be redeemed. As for others, just wait!

Finally, the left and right geese have arrived, and today we will start preparing a roasted goose, which can be regarded as a benefit for everyone after leaving Joaquin Studios!

Yang Mi has been very busy some time ago and has filmed a lot of her own scenes. In the past few days, she is preparing to meet with Jinghua to deal with endorsement matters, and Lin Xiu will naturally go back with her.

I just feel sorry for the crew. After getting used to Lin Xiu’s cooking, what should I do without Lin Xiu?

There is also a skill in killing geese. Before killing the geese, feed the geese with Shaoxing flower carvings to make them drunk.

When the goose is drunk, grab its wings and head with one hand. Holding a knife in the other hand, he cut the goose's throat and drained the blood.

After the goose is completely dead, add boiling water to soften the feathers.

Make an opening about an inch long in the goose's belly and take out the internal organs from this small opening. This can also ensure the integrity of the goose body to the greatest extent.

Then wash it with clean water until the blood is completely washed away, then hang it up and drain it.

Then, the key point comes, you need to blow the goose so that the air slowly enters between the subcutaneous fat and connective tissue of the goose body, making the whole goose full.

In ancient times, apprentices did this. The advancement of science and technology also brought a lot of convenience to chefs. Lin Xiu took out an air gun and really wanted to make him eat it. Although he didn't have much to do with it, But we must also consider the psychological feelings of diners!

Lin Xiu gently raised the goose's head upwards with his hand, then inserted the air gun's air nozzle from the goose neck's killing opening into the neck cavity, then held the neck and air nozzle tightly with his left hand, and then started to press the air gun directly with his right hand. Slowly push the air 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. Lin Xiu didn't stop until it was eight minutes inflated.

Looking at the plump goose embryo in front of him, Lin Xiu nodded with satisfaction. The air gun was very easy to use.

Then, holding the goose in one hand and a spoon in the other, begin to blanch the goose with boiling water. As the goose slowly adapts to the temperature, lower the pot into the pot and begin to blanch the water.

During this period, Lin Xiu 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 Huadiao wine fill the air.

well! These days, even geese can drink Huadiao.

After the goose is blanched, take it out of the pot and start pouring cold water on it. This will make the skin crispy and tender after thermal expansion and contraction, and there will be no fishy smell at all.

After the cold water was poured over and the goose meat was no longer steaming, Lin Xiu started to serve the goose with homemade crispy water and stuff it into its belly.

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.

Then just hang the goose and drain it!

This dish is really the one that Lin Xiu spends the most time on, and this dish does not often appear on the crew's dining table.

One is because the materials have to be transported from Dongguang, and the other is because the steps are cumbersome and it’s really too busy for me alone!

After the goose is drained, Lin Xiu picks up the barbecue hook and hooks it directly into the goose cavity from the lower part of the goose body, turns the goose head over and clamps it in the barbecue hook, so that the goose neck is clamped to avoid air leakage.

All that's left is the final step of grilling!