Chapter 523 The Flame Drunken Goose is indeed well-deserved! The family is coming to Beijing, and the countdown to the wedding has begun! [Please subscribe]

"Oh, this fragrance is so strong!"

Outside the kitchen, Shen Guofu, who was sitting in a booth drinking tea, smelled the aroma wafting from the kitchen and couldn't help but sniff. The meaty aroma brought by the burning rice wine made people instantly hungry.

In the kitchen, the rice wine in the pot is still burning.

Lin Xu grabbed the handle of the pot and shook it twice, flipping the meat pieces in the pot so that the meat pieces were roasted by the high-temperature flame.

Before I made this dish, I thought the so-called flame drunk goose was just a gimmick.

But when I tried it, I discovered that this cooking method of heating up and down can not only make the aroma of the meat come out faster, but also allow the peculiar smell in the goose meat to be quickly evaporated.

The reason why the dishes can be prepared in just twenty minutes is because of this up-and-down heating method.

Use a spoon to continue turning so that all the goose meat can be seared by these flames.

Taking advantage of this time, put the prepared borneol sugar into the pot.

Sugar can maximize the freshness and also increase the sweet taste.

After adding the sugar, throw in the dried chili peppers, stir-fry a few more times, and cover the pot.

At this time, the alcohol in the pot has not completely evaporated, so fire may occur under the pot lid.

When making this dish, you cannot wait for the alcohol to burn out before covering the pot, but cover it while it is burning, so that the temperature in the pot will be higher and the meat will taste better.

Zhu Yong said:

"I think this method can be used to make flame-drunken chicken, flame-drunk duck, flame-drunk pork ribs, flame-drunk pork sausage... When the stone-cooked chrysanthemum in our store is served, there is also a step of pouring brandy on it and lighting it on fire."< /p>

His mind spread and he felt that many dishes could be made using this flame-drunk technique.

Lin Xu said:

"You can try the pork ribs, but not the chicken and duck."

If you can't sell at a reasonable price, but you still have enough food, you will end up with just one dish to feed a whole table of people. From the perspective of restaurant management, the profit margin is too low and it is not suitable for serving in the store.

However, we can go back to the Ginkgo Garden to serve dishes such as flame drunk chicken, flame drunk duck, flame drunk goose, etc., which will definitely satisfy the customers who visit there.

In addition, when I go back during the Spring Festival this year, I will also teach my uncle Shi Wenming.

Let the restaurants in Longqishan Scenic Area also serve new similar dishes.

Farmhouse restaurants are very suitable for serving dishes that are both performance-oriented and delicious.

Most of the dishes in scenic spots now receive negative comments from tourists: high prices, small portions, unpalatable, and no value for money.

Lin Xu can't control other scenic spots, but his own scenic spots can still be adjusted.

Some of the dishes made by Shi Wenming before were very good. This year the scenic spot is expanding and we are trying to add some new dishes to the restaurant.

Let Longqishan not only be a place for fun, but also a place for gatherings and check-ins.

Just as he was thinking about it, a car boy passed by carrying some large intestines, and Lin Xu asked curiously:

"What do these large intestines do?"

"This is leftover from making raw and fried sausages. I haven't figured out how to deal with them yet."

"Then give it to me."

Lin Xu took over these large intestines and planned to try them using the flame drunk method.

Among the pig viscera, the large intestine is considered a treasure, but it is not used when making raw and fried sausages, because the raw and fried sausages require a relatively thin part so that they can be cooked with a little heat.

However, the meat of the large intestine is so thick that it cannot be cooked using the raw-explosion technique, so it becomes scraps.

Lin Xu cut the large intestine into hob pieces with a diagonal knife. After cutting, he washed it with flour to remove the peculiar smell of the large intestine as much as possible.

Then he mixed some drunken goose sauce. This sauce was slightly different from the previous one. The large intestine had a stronger smell, so he added two more spoons of dry pot sauce to the sauce.

I plan to use the spicy taste of the dry pot sauce to suppress the peculiar smell of the large intestine.

When everything was ready, he started cooking.

Pour the large intestine head into the pot and stir-fry, then add the ingredients and sauce, stir-fry evenly, and then add a whole bottle of red lychee rice wine.

Use the igniter to get a little closer to the pot, and the whole pot will burn immediately.

Compared with goose meat, the odor in the large intestine is stronger, so igniting it with alcohol can better remove the odor in the large intestine.

When the aroma of meat wafted out, Lin Xu covered the pot and started simmering.

Twenty minutes later, the flame drunk goose will be ready first.

When I opened the lid of the pot, a strong aroma wafted out from the pot. The goose meat was ruddy in color and trembling. Just looking at it made my mouth water. I wanted to take a piece from the pot and taste it.

But it can’t be done just yet.

Throw in the prepared millet chili and two wattle sticks to let the spicy flavor of the chili blend into the goose meat, and then add the garlic sprouts to add a little green garlic aroma.

Then this dish can be served out of the pot.

Lin Xu directly put it into the dry pot, so that it can be heated while eating, so that the goose meat will not become cold.

When serving, put some soup in each pot to make it easier to eat with rice.

After they put everything out and put the dishes on the table, Chen Yan had already arrived with people from the company and was eating appetizers in a private room upstairs.

When three large pots of flame drunken goose were served, everyone immediately became energetic.

"Wow, this goose meat looks more attractive than a big goose stewed in an iron pot."

"It smells so good. I had it last time in Shunde and I really wanted this bite."

"Let's do it in "The Flavor of the World" later. The effect will definitely be very good."

"Don't grab it, everyone has a share. Xiao Wei, you have a big bowl, isn't it enough?"

"..."

Lin Xu looked at the crowd scrambling, and he felt like he was scrambling to eat spicy hot pot with his classmates in the school cafeteria. He didn't disturb everyone, and after meeting each other, he left the private room and returned to the second floor.

In front of the booth, Shen Guofu poured himself another glass of wine. At this moment, he was happily chewing a piece of goose wing, taking two bites of the meat, and then picked up the wine glass and took a sip of white wine.

Well, this feels really pleasant.

"Xiao Xu did a great job. It goes well with both wine and rice. The meat is firm, chewy and delicious. I wouldn't change anything for such a delicious dish."

Lin Xu sat down, picked up a piece of goose leg meat from the pot, put it in a bowl, and said with a smile:

"There is also a pot of fat sausage in the kitchen, which is also made in this way. It will be ready for everyone to try later."

Fat intestine?

Shen Guofu forgot what he just said on the spot:

"You mean the flame-drunk sausage made using the method of flame-drunk goose? Oops, this must taste good. I will eat a few more pieces later. I have never tasted such sausage."

Han Shuzhen said:

"You can eat more goose meat, but forget about the fat intestines. It's too oily. If you eat too much, you may suffer from gastrointestinal indigestion."

"No, no, no, my stomach can't even eat bricks..."

Old Shen just wanted to praise himself for eating bricks, but Director Han glanced at him, and his attitude suddenly changed:

"Yes, my stomach is indeed a bit weak, so I can't eat anything too fat or oily."

After saying that, he picked up the fat and oily goose butt and started to chew on it.

The goose butt used today has been cleaned. The fat and porcelain goose butt is full of oil when you bite it. It tastes very satisfying.

The flavor of the sauce has completely penetrated into the goose meat, and coupled with the spicy taste, you can't stop taking one bite.

Shen Jiayue took a mouthful of rice. It was the first time she had eaten this dish. She found it delicious and delicious, especially the goose meat with bones, which not only gave people the pleasure of chewing the bones, but also kept the delicious flavor of the goose meat.

"It's so delicious. Can you cook it more often in the future, Xu Bao?"

"Okay, tell me when you want to eat it and I'll cook it for you."

Lin Xu ate half a bowl of rice, and when the sausage in the kitchen was almost gone, he put down his bowls and chopsticks and went to the kitchen, opened the lid of the wok, and the rich aroma penetrated his nostrils.

The fat sausage is already soft and rotten, and the red sauce hangs evenly on the surface, making people appetizing just by looking at it.

I have to say that the idea of ​​adding dark soy sauce to the sauce is right, and it makes the presentation more attractive.

He put the green chili pepper in, stir-fried it twice, then added the garlic sprouts, then turned off the heat and took it out of the pot. He also put it in the dry pot. As soon as it was brought outside, Shen Guofu stretched out his chopsticks and picked up a piece of large intestine. Entered the mouth.

"It has to be a large intestine. You have to eat it with such a mouthful of oil to enjoy it."

The fat sausage is indeed delicious this way, especially with the addition of a little dry pot sauce, which gives the fat sausage a light spicy flavor. The taste is not strong, but it is tantalizing.

Needless to say, the spicy taste really plays a huge role in increasing appetite.

Even people with little appetite can’t help but pick up the rice and eat a big bowl of it in one sitting when encountering such dishes.

"Xiao Xu, I'll invite Lao Tan and the others to dinner in two days. Then I'll give them a big portion of the goose and the sausage to open their eyes."

Lin Xu didn't expect that his father-in-law would treat him again, so he nodded and said:

"Okay, no problem. All the wine and food will be arranged by then."
To be continued...