The disciple soldiers wanted to kill the goose, but instead of taking the knife from Ye Fei's hand, they asked Ye Fei for a bottle of wine.
Just when everyone was wondering, they saw the disciple soldier pour half a bowl of wine, open the mouth of the big white goose, and drink it directly.
After finishing the white wine, Zi Di Bing placed the bowl on the table and then 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 also very stubborn, so he targeted Ye Fei.
Just when Ye Fei wanted to hide, his disciple Bing said: "Ye Shen, don't move, let him twist."
Ye Fei: "..."
"Damn it, did I hear you correctly? Let it be screwed?"
"That's right, it can't screw you."
After Zi Di Bing finished speaking, he pointed at the big white goose and muttered: "Pour, pour, pour..."
I saw the big white goose's forward body suddenly tilted, and then rushed towards the trash can on the side. With a kick, a thump, the guy's head hit the trash can, and then he fell to the ground motionless. .
"drunk?"
Dahalai ran over curiously and kicked the big white goose.
The disciple soldier rolled his eyes, pointed at the wine bowl and said, "It's half a bowl of wine. If you drink it all in one go, you'll still be drunk."
Dahalai chuckled.
Ye Fei said: "What to do next? You tell me, I will cooperate."
In fact, Ye Fei already knew in his mind how to kill the disciple soldiers, but since he wanted to give this guy a chance to show off, he simply sat down to the end.
Disciple Bing said: "Ye Shen, can you help boil a pot of water first? Don't boil it, just 70 or 80 degrees."
"Why?"
"When scalding goose feathers with hot water, if the water is too hot, not only will it not be able to help pull out the goose feathers, it will also shrink the pores on the goose, which will be counterproductive and make it harder to pull out the goose feathers."
Ye Fei understood that it was the same when he killed ducks and chickens.
"no problem."
Ye Fei took out a large water boiler, took a pot of water, and then turned on the fire.
His stove was a modified system, and it didn't take long to boil a pot of water. Ye Fei then asked: "What else can I do?"
The disciple soldier looked around and found nothing, so he asked, "Can I kill him directly on the ground?"
"Okay, you kill."
Handing the knife to the disciple soldier again, Ye Fei stood aside and watched.
This time the disciple soldier took the knife and stretched out his hand to pull the big white goose over.
At this time, the big white goose was too drunk to move.
I saw the disciple soldier grabbing the big white goose's head with his left hand, and using the sharp kitchen knife in his right hand to hit the lower part of its neck.
Blood burst out suddenly.
But the big white goose still didn't move, but its chest, which had been rising and falling, became still after a while, completely curled up.
After the big white goose died, the disciple soldiers first asked Ye Fei for a big basin, then filled half of the basin with water and put the goose in. They saw him grabbing two goose paws with both hands and turning the goose over in the basin. After turning the goose upside down for a few times, the cold water completely soaked the goose feathers, then took 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 quickly poured a large pot of boiling water into the large basin.
Zi Di Bing once again put the big white goose into the hot water and turned it upside down a few times. But while it was boiling, he asked Ye Fei for some salt and added it to the boiling water.
"Why add salt?" Dahalai asked puzzledly.
At this time, the disciple soldier had already begun to pluck the goose feathers. He plucked out a piece of goose feathers, pointed at this place, and said, "Squat down and take a look. What do you see?"
Dahalai hurriedly squatted down and saw that where the goose's feathers were plucked by the soldiers, there was a layer of down underneath.
"And fur?"
"Yes, the goose doesn't just have 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 remove. But after adding salt, it will be easier."
As he said that, he saw the disciple soldier pinching this area with his hands, and the fine fluff fell off.
"How about it?"
Daha's eyes widened when he saw it. He also stretched out his hand and tried it. Sure enough, it was easy to remove the fluff.
"God, how many geese do you have to pluck before you can gain such rich experience in plucking?"
Disciple soldier: "..."
Damn it, why does this sound so awkward
The disciple soldiers didn't pursue any of this. In a short time, they "stripped" the big white goose naked. Then they took the knife, opened up the vixen and took out the internal organs.
But 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."
Zibing: "... Ye Shen, there is no need to be so extravagant and wasteful, right? The internal organs of goose are good things. Goose heart can prevent respiratory diseases, especially foie gras, but together with caviar and truffles, it has become the three treasures. It’s such 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, there is no need for this thing."
"I...can you give it to me?"
"No."
"...Don't refuse so directly, right? It's so embarrassing."
"Well, just be polite, you can't take it away."
"... Khan, it's still the same thing? Throw it away."
Seeing that Ye Fei wouldn't let him take it away, Zibing threw the foie gras and goose heart into the trash can in distress.
Ye Fei came over at this time, reached out and picked up the cleaned goose, then placed it on the chopping board on the operating table and said, "I will do the rest."
The disciple Bing nodded, because that was all he could do, so he started making the King Kong Goose dish, and he couldn't get involved.
I washed my hands on the side, then wiped my hands on Dahalai's scarf very immodestly, and stood aside and watched carefully.
Dahalai really wanted to fight with the disciple soldiers. If he didn't think he couldn't beat him, he would definitely give him a brick. This man is so fucked. You just killed the goose's hand, and you wiped it on my scarf
Ye Fei put the cleaned goose on the chopping board and did not move. Instead, he turned around and took the ingredients from another storage compartment. Onions, ginger and garlic, three essential items, followed by refined salt, MSG, and big bone soup packets. Waiting, finally he took out two very special things, one was a white ball-like fruit, and the other was a red round thing.
When the disciple soldiers saw these two things, they knew that the diamond goose made by Ye Fei was very authentic.
"Caoguo and Baikou?"
Ye Fei nodded and said: "White buckwheat is warm in nature and pungent. It can not only remove the fishy smell and add aroma, but is also good for the human body. It can digest food and regulate qi. The grass fruit can also be used as a spice and can also strengthen the spleen and eliminate phlegm." , it’s a very good ingredient.”
Of course the disciple soldiers know this.
But Dahalai didn't understand. This guy stood aside and watched, just like a curious baby. He was stunned for a while while listening to Ye Fei's explanation. In this guy's mind, there is always such a sentence - Huaxia It is indeed a magical country.
I have never heard of these things in their country, let alone anyone using them. Look at them. Not only do they know how to use them, but they also know the benefits and effects of these things on the human body. Damn, no wonder those bad chefs in China make them. If they don't produce real food, they won't use these good things.
After taking out all the accessories, Ye Fei started to process the goose meat.
Originally, so much goose meat was not needed 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 secretly bought more from the system.
I saw him turning the goose meat with his left hand, and holding a small but sharp knife in his right hand. The first step was not to cut the goose meat, but to peel off the outer skin of the goose meat and set it aside for later use.
Then he took a large back knife and cut the goose into two parts 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, put some of the seasonings in, then turned on the fire and cooked for a minute, then added an appropriate amount of refined salt. Only then did he put half of the goose in, then put the lid on the pot, turned the fire to low, and started to simmer slowly.
Twenty minutes have passed. The water in the pot has already boiled, and even the aroma of the seasonings inside has begun to spread, covering the entire space.
Ye Fei then lifted the lid of the pot and took out the goose meat. At this time, the goose meat had been cooked through and was soft and chewy.
He carefully placed the goose meat on a plate and let it cool slowly.
Taking advantage of this time, Ye Fei cut the goose skin into squares, and then placed it in a bowl. Then Ye Fei put cooking wine, refined salt, MSG and other seasonings into the bowl, and began to let it soak in the flavor. When the time is almost up, start frying in oil.
The so-called dip frying is to put the pot on the fire, then put oil in the pot, and when the oil has just warmed up, put the ingredients to be fried into the oil pot. As the oil temperature rises, the ingredients are slowly fried. The slow-fried, golden and crispy cooking method is dip frying.
Ye Fei placed the pot on the stove, then added an appropriate amount of top-quality peanut oil into it, and then when the oil was warm, he directly put the soaked goose skin in.
Soon, the temperature of the oil increased, and golden oil bubbles began to appear around the goose skin. As the number of oil bubbles increased, the goose skin began to turn from white and tender to golden yellow.
When both sides of the goose skin turned golden and were slightly rolled up, Ye Fei took it out with a pick and placed it in the center of another large plate.
After doing this, Ye Fei cut all the goose meat that had been cooled into dices, placed them evenly on one side of the goose skin, and then started 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 wok on the stove and add an appropriate amount of oil. Heat the oil over high heat until it is 80% hot. Pour the goose meat pieces directly in and start frying. saute.
When the goose meat is fried and a little dry, add an appropriate amount of cooking wine to it and continue to stir-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, and it took Ye Fei twelve or thirteen minutes to open the pot.
Looking inside the pot, the dry pieces of goose meat that had been stir-fried became tender again under the moistening of the soup. As the bubbles in the soup burst, the pieces of already cooked goose meat continued to cook. It was trembling and very tempting.
But this is not what Ye Fei ultimately needs, and he still needs to continue to do it.
Taking out the goose meat, Ye Fei poured the chili pepper into the pot, and then added an appropriate amount of salt. When the spicy taste was stir-fried, he poured the goose meat in again and began to add the spicy taste.
After a while, Ye Fei took a small bowl from the side and put an appropriate amount of starch into it. After adding water and stirring, he poured it evenly into the pot. After heating it slightly, he took the goose meat out of the pot and put it in. The other side of the golden goose skin echoes the goose meat that was just cooked.
Until then, Ye Fei turned off the fire, then used a small bowl to prepare a bowl of sauce, put it into a small plate, and gently placed the small plate next to the goose skin, which was to be dipped in the goose skin. food.
After doing this, Ye Fei clapped his hands and was about to say it was done when he suddenly saw the Wanli Piaoxiang skill on the entire plate come online, a light group 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 general term for a kind of delicacy. Today, we have selectively made three flavors. Yes, if strictly speaking, , Our most delicious dish is a combination of three delicious dishes. Since it is a combination of three delicious dishes, let’s give it a new name, let’s call it Three Eats Goose, how about it?”
Five chapters, each chapter is at least 3,100 words, 16,000 words. God, I never thought that my little body of 3.5 meters has such a huge energy. Is this equivalent to other people’s eight chapters? chapter? I’m exhausted. On the first day of the new year, I’m sending this update to all my brothers and sisters. Finally, I’m asking for subscriptions, monthly votes, and all kinds of support! What do I want to say in the end... Well, by the way, good night, friends.
(End of chapter)