Chapter 131,

Su Guoer went to the grocery store to buy some plum jam, not for any other reason, but mainly because she discovered a new way to eat it.

This way of eating is related to roast goose.

This morning, Fatty was craving the roast goose from Liuji, a place east of the city. Su Guoer heard about it and sent someone to buy a few for lunch. It was good to eat it with porridge and pickles; it was nice to change up the flavors once in a while.

In addition, she also wanted to try the charm of Liu Ji Roast Goose that made them remember it so much.

So, a roast goose was placed on one of the tables at lunch.

Yunniang first put a goose leg in Su Guoer's bowl and the other one in Pangya's. Su Guoer didn't eat it, but put the roast goose leg in her bowl into Lian Yuaner's bowl.

Lian Yuaner: "Sister, you eat it, you eat it, it's so big that I can't finish it."

Su Guoer: "You can finish it, eat slowly." Then she picked up another piece of boneless breast meat and put it on the plate.

She is particular about food. Before eating, she must first see how the goose breast is roasted. When the meat is firm and still juicy, Su Guoer knows that this is a good roast goose.

Look at the crust again, it is crispy and burnt, with an attractive sugar-colored glow, which makes people hungry at first sight.

But Su Guoer didn't really want to eat it.

Because... the skin and meat of the roast goose were still dripping with oil. Perhaps it was a habit she developed at the Duke's Mansion. She never liked eating overly greasy food. So although there were many meat dishes in her restaurant, there were no such things as roast chicken, roast goose, and roast duck.

And I feel that taking a bite of that thing is like drinking oil.

But Pang Ya couldn't resist the urge to eat, and her diners would occasionally ask her why she didn't sell things like roast duck and roast goose.

From what they said, this thing is quite delicious.

One customer said, "When you take a bite of the roast goose, your mouth is filled with the aroma of meat, and the fat from the skin and meat drips onto your tongue. It's incredibly satisfying. One bite is worth half a steamed bun!"

The person who said this was a boatman. Meat is more important than goose, so they have always liked to eat meat and are also loyal customers of her braised meat.

But Su Guoer didn't like it very much. She remembered that Cuiping from the Chinese mansion brought her roast duck once, but she only tasted one bite, and the rest was shared and eaten by the others.

So in her memory, roast duck and roast goose are very greasy things.

She took a bite of goose breast and stopped eating. It was indeed a bit oily, but fortunately, she picked up a piece of pickled vegetables with chopsticks and put it in her mouth. After neutralizing the greasy taste of the roast goose, she felt better.

Take another sip of porridge to suppress the taste.

This roast goose...

Not done well.

The heat was not high enough, otherwise it shouldn't be so unpalatable according to this method, even... it was a little stale, and the meat tasted bitter to her.

Although poultry meat does not have a strong fishy smell, it has a strong woody taste. If it is not cooked well, not only will it taste bad, but the meat will also be woody and hard, no different from eating grass.

Yunniang: "But you don't think it tastes good? How about you eat some of the skin? The roast goose and roast duck are only delicious with their skin, the meat is tough and dry, not very tasty."

Roast goose, roast goose, is to wash the big goose and put it in a hanging oven to roast it. When it is cooked, the skin will be golden and crispy, and it will be fragrant and delicious.

Some restaurants even spread a layer of honey or icing sugar on the roast goose skin, so that the outer slices will taste sweeter, or they will pay attention to the firewood used to roast the goose, using either pine branches or lychee wood.

The roast goose made here has a more unique flavor.

But Su Guoer always felt that something was missing.

The greasy feeling lingered in her mouth, along with the bitter goose meat. She urgently needed something to balance the taste, otherwise...

She was afraid she couldn't eat it.

So she went to the kitchen and found some green onions and minced garlic. After a busy period, she prepared a light-flavored sauce, as well as a dipping sauce made with mustard and raw vinegar, a dipping sauce made with pure ginger water and plum juice, and pepper water.

But it still feels not enough, not delicious enough.

But suddenly, she turned around and saw a jar of plum sauce on the countertop. It was used to make plum-flavored chicken wings. Sweet and sour sauce paired with greasy roast goose? Su Guoer hesitated before reaching out.

But after hesitating, she scooped out a spoonful and put it in a separate dish and took it out.

I won’t say anything more, just try them all.

She has been going crazy recently in order to develop new dishes for the competition. She doesn't care whether they are bitter, spicy or sour, she wants to try them all.

So when she brought out so many dipping sauces, no one said anything.

They all knew what Su Guoer was doing. After all, Su Guoer had nothing to do so she went to the kitchen to cook and brought the food out for them to taste, so they understood.

This is innovation.

Being a chef probably has its own troubles, right? Everyone thought, watching as Su Guoer picked up a piece of goose meat, dipped it in the scallion and ginger sauce, put it in her mouth, and then frowned as she swallowed it.

Dip it in some mustard juice and swallow it painfully.

Looking at this scene, they knew it must be unpalatable without even tasting it!

However, Su Guoer's taste is different from theirs, so it might be delicious. As they were thinking about it, they suddenly saw Su Guoer spit out the goose meat that was dipped in the seasoning.

Vomited out?

How bad can this taste?

A sip of grapefruit vinegar?

She dipped the goose meat in grapefruit vinegar and it tasted just average, nothing special.

Then there is the plum jam we bought. The plum jam has a sweet and sour taste. Maybe the store also put honey in it when making it, so it tastes sweet aftertaste. It goes well with the roast goose?

Is this edible?

Su Guoer hesitated for a moment, but after struggling for a while, she put the meat into her mouth.

This time I chose a piece of goose breast again. The meat is relatively tough, which goes well with the crispy skin and the meaty aroma of the roast goose.

She was surprised to find...Huh?

The bitterness in the roast goose meat is gone?

Su Guoer quickly picked up another piece and continued to eat it with plum jam. The taste...

Something is missing.

So she found a bottle of sake. Sake is a wine brewed from bamboo leaves and pine branches. It has a sweet aroma. Paired with the roast goose dipped in plum sauce, it tasted like... a perfect match! !

She knows what to do!

So she didn't even have time to eat, and hurried to the backyard, grabbed a baby pigeon from the pigeon cage in the backyard, killed it, bled it, plucked its feathers and washed it clean.

Pigeon meat is tender. Roasting it with the same method not only achieves the same effect as roasted goose skin, but the meat is not so tough and the portion is not large. Paired with plum sauce and sake, it should be liked by most people!