Chapter 559 The ancient method of drying sweet potatoes! Lin Xu: It is indeed right to call mom when everything is in doubt! [Please subscribe]

"Such a big goose should be delicious to eat, right?"

Shen Jiayue came to the kitchen, first looked at the pumpkin in the roasting machine, and then gathered next to the stewed soup, looking at the nearly twenty-pound goose, and began to admire its taste.

Lin Xu said:

“Not only is it delicious to eat, but it’s also delicious to marinate.”

To make Chaoshan braised goose, you not only need to have the skills to know how to cook the stewed soup, but you also need to have enough physical strength.

Because when braising, it is necessary to lift the goose out of the brine many times, drain the brine and then put it into the soup to increase the tenderness and firmness of the goose skin.

This process requires high arm strength, not only to lift the goose out, but also to lift it out smoothly, because when the braised goose is almost cooked, the meat is relatively loose, and excessive force may cause the goose body to break or the goose neck to break.

After saying that, Lin Xu picked up the kitchen knife and chopped off the goose wings and paws.

Braised goose is the same as roasted goose, but the wings and paws cannot be used because the maturation time is inconsistent. By the time the goose meat is cooked, the goose wings and goose paws have basically been cooked.

After finishing this, he boiled a pot of water on the stove nearby.

Boil the water, put the goose into the pot by its neck, and splash the whole lion-head goose into the water.

According to the principle of "do not put raw meat into the stew" in cooking, fresh goose meat cannot be put into the stew, but must be blanched.

In addition, scalding the goose can effectively prevent the goose skin from cracking during the marinating process.

When blanching, follow the same three-up and three-down method for boiled chicken and salted duck. Put the goose into the pot, fill the belly with hot water, and then lift it up to drain the water.

After repeating this three times, the goose skin will become firm and shiny, and congestion and other impurities in the abdominal cavity can also be cleaned out.

After simmering the stewed soup for about half an hour, Lin Xu took out the fat pieces inside, poured in the boiled goose fat, and then stuffed some sliced ​​galangal and chopped garlic into the belly of the blanched lion head goose.

dried onions and soaked mushrooms.

Put it into the stewed soup and officially start the stewing.

Outside by the pool, Zhang Chunsheng had already packed away the goose's internal organs.

The goose intestines, gizzards and other digestive organs have also been cleaned and washed several times with salt and flour.

He stood at the door and asked:

"Xiao Xu, how are you going to eat these goose offal?"

Lin Xu said:

"Let's braise them together. It's a waste to use this braised soup once. Braise more later, so that even if you can't finish it today, you can continue to eat it tomorrow."

In the Chaoshan area, braised goose emphasizes family reunion.

This means that all ingredients including goose head, goose body, goose paws, goose wings, goose gras, goose gizzards, goose intestines, goose blood, and even goose eggs are marinated together.

It means happy reunion.

There are quite a lot of dishes today, and I can’t eat the goose, miscellaneous, and duck, so I might as well stew them all so that everyone can still eat them tomorrow and the day after tomorrow without spoiling.

As for goose eggs, although I don’t have them at home, you can braise some eggs.

Such a good braised soup must be utilized to the maximum extent.

Lin Xu scooped up the stewed soup in the pot and poured a lot of it on the goose. Then he covered the pot, turned down the heat, and simmered it slowly.

Then pour away the water that was used to scald the goose skin next to it, put some eggs in it and boil them. After they are cooked, peel off the eggshells and put them into the brine for marinating.

"This braised soup smells so good."

Because the soup of Chaoshan braised goose is mainly based on sugar and galangal, it smells like ginger candy.

Shen Jiayue sniffed. She likes to eat salty and sweet dishes the most. These braised geese today are definitely going to be enough.

After the goose is braised, the others go out to work, but Lin Xu cannot move around. He has to stay by the pot and stir frequently to prevent the braised goose from sticking to the bottom of the pot, or cooking one side and causing the skin to break.

Chen Meijuan looked at the washed sweet potatoes outside and asked:

"What to do with these sweet potatoes?"

Lin Xu pointed to the working oven:

"I want to make dried sweet potatoes, but I can't use these pumpkins."

Chen Meijuan said as soon as she heard:

"You don't need an oven to make dried sweet potatoes. Just use the method passed down by your ancestors."

Oh?

Why do our ancestors also like to eat dried sweet potatoes?

Chen Meijuan went outside and picked out two baskets of relatively solid sweet potatoes, and asked Xiaoxun and Chen Shaokang to help bring them to the kitchen. Then she washed the sweet potatoes again and placed them one by one on the steaming tray.

After everything is set up, put these steaming trays into the steaming cabinet and start steaming.

Steam first?

"Dried pumpkins are usually made in autumn when the tigers are at their strongest. The weather is dry and the sun is strong. They can be dried in a day or two, but this is not the case for dried sweet potatoes."

Chen Meijuan closed the door of the steam cabinet and set the steaming time.

She said to Lin Xu:

"In the past, sweet potatoes were dug out at the onset of frost. The dug out sweet potatoes could not be eaten and had to be stored in the cellar until winter, so they would be sweeter and crisper... Dried sweet potatoes were also made in winter."

Lin Xu was stunned for a moment, then realized what he was doing.

Yes, making dried sweet potatoes in winter is not the same as now. The sun is not strong and the temperature is not high, so why can’t we dry sweet potatoes?

Do I have to steam everything first?

He previously thought that dried pumpkins were similar to dried sweet potatoes, so he directly applied the recipe of dried pumpkins. Unexpectedly, he made a common-sense mistake.

Although the two snacks are relatively similar, one is made in summer and the other is made in winter, so there must be a big difference in the craftsmanship.

So it’s true that you should ask your mother when you are in doubt.

Even though I have almost climbed to the top of the pyramid in terms of cooking and have become the catering supervisor of two top-notch restaurants, I still can't compare to my mother.

Chen Meijuan said:

"Freshly dug sweet potatoes have a high starch content and are not tasty, but they can be made into vermicelli and wine. Generally speaking, vermicelli is made in late autumn. Your grandpa's favorite sweet potato dumpling was also made around that time."

At the winter solstice, the starch in sweet potatoes gradually turns into sugar, making them taste crisper and sweeter, so families begin to make dried sweet potatoes that children like."

So that’s it.

Lin Xu understood now.

But what about the operation after steaming?

He asked curiously:

"What to do next?"

"Steam, peel, cut into strips or slices, and put them outside to dry under a bamboo screen. There will be no flies or insects at this time, and the dried sweet potatoes will be sweeter than honey."

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Chen Meijuan continued:

“After making dried sweet potatoes, I don’t eat the remaining sweet potatoes very much. Instead, I keep them for the Chinese New Year, fry sweet potato balls, make carrots and sweet potatoes. Anyway, they are all kinds of Chinese New Year dishes. The last remaining sweet potatoes are buried in the ground to start the spring.

After the sweet potato seedlings sprout, cut them off and bury them in the soil for planting. In autumn, you can harvest a lot of sweet potatoes."

Sure enough, it must be an ancestor.

Different seasons have different ways of eating them, so the life of sweet potatoes is clearly arranged.

Although modern society has developed science and technology and is rich in materials, its ability to survive is obviously not as good as that of people in the past. Many people even do not understand the twenty-four solar terms.

Soon, the eggs will be cooked.

Lin Xu took it out and put it into cold water, soaked it for a while, took it out when it was no longer hot, and peeled off the shell one by one.

At this moment, the goose blood stewed in water for Dundun has been dried. Shen Jiayue is feeding the little one outside. Xiaolei and the others are surrounding them, making Dundun look embarrassed.

Lin Xu poured the remaining goose blood into a basin, added a little salt, stirred and filtered to prevent goose feathers from being mixed in, and filtered out the air bubbles to make the texture of the blood clot more delicate.

After doing this, put the small basin into the pot and simmer over water.

Later, stew the goose blood into shape, then divide it into large pieces and put them into the brine for marinating.

The goose blood made in this way is said to have a first-class taste and a strong braised aroma. Lin Xu hasn't tried it yet, so I just want to try it today. If it tastes good, I can continue making it later.

After the fat goose in the pot had been braised for about fifteen minutes, Lin Xu opened the lid and turned it over.

Then continue to braise over low heat.

At this time, the sweet potatoes in the steaming cabinet were almost steamed. Chen Meijuan opened the cabinet door, took out a baking pan, and stabbed the larger sweet potatoes with chopsticks.

If it can be pierced through, it means it has been steamed.

She took out all the steaming trays and said to Lin Xu:

"When making dried sweet potatoes, don't over-steam the sweet potatoes. Basically, they will come out of the pot just after they are steamed. If they are over-steamed, they won't be able to take shape and you can only make porridge."
To be continued...