Chapter 292 Gushi Goose Nuggets
Yue Ning was killing fish by the sink. The tabby cat came over after smelling the scent, and meowed with its head tilted up.
Yue Ning took a plate and swept all the fish intestines into an enamel basin and placed it at the kitchen door.
The tabby cat rushed over, dragged the fish intestines and ran away, leaving a trail of blood on the concrete floor.
Lu Chunmei came over with Leilei in her arms. Seeing this, she said with a smile, "Ningning, you put a bowl in it. This is like taking off your pants to fart. When you were in your hometown, you held a bowl and squatted at the door. You took a bite and Dahei took a bite. I never saw you being so particular. Why do you become so pretentious after going to Hong Kong?"
Yue Ning also felt that she was indeed doing something unnecessary, so she said, "Okay, okay. Bring me a piece of bacon and a salted chicken."
Lu Chunmei handed the baby to Yang Yonggen, turned around and went out to get a piece of bacon and a salted chicken.
Yue Ning chopped the fish into pieces and took out a can of Puning bean paste from her bag - this was the bean paste brewed by Baohualou itself, it was salty and sweet, and was perfect for making fish stew. She marinated the fish.
"Chicken, goose and bacon all in one pot?"
"Stew it in a pot." Yue Ning said.
Their northwestern bacon is pickled with salt and spices, not smoked. It is truly bacon that has been sun-dried for enough time. The fat is crystal clear and the lean meat is not dry. When stewed together with salted chicken and fresh goose meat, the soup is so delicious.
Lu Chunmei put the goose, chicken and bacon into the pot and lit the fire.
Yue Ning is cutting vegetables.
"Ningning, do you think it's better for A Biao to find a local girl? Or should he go back and find a girl from our hometown?" Lu Chunmei asked Yue Ning.
"Has anyone introduced a girl to A Biao?" Yue Ning put the bamboo shoots into the basin.
A Biao is one year older than Yue Ning. It is considered good for a country kid to finish primary school and know a few words. But A Biao and Xiu Xiu both went to high school.
This is also thanks to Secretary Fugen. After Secretary Fugen came back, he changed the previous brigade secretary's way of always pulling Yue Zhirong and Mo Weiwen out and letting the masses scold and beat them. He presented facts and reason to everyone, read newspapers to everyone, and explained to everyone that the Chairman was not against the working people mastering knowledge, but against those intellectuals taking knowledge for themselves and turning it into the private property of their small groups. This brought up Mo Weiwen and the Mo family that had lasted for more than 700 years.
Secretary Fugen said that the higher authorities have not said that they will close down universities, but rather that the children of workers, peasants and soldiers should be allowed to go to school. This is to break the situation where knowledge is passed down from generation to generation in intellectual families and the proletariat is not allowed to read and write.
After he finished speaking, he asked Mo Weiwen to come on stage and make a profound self-examination, reviewing how his family had cultivated scholars from generation to generation. When Mo Weiwen came on stage to make a self-examination, the people below were chattering and mending shoe soles.
Secretary Fugen completed his task, Mo Weiwen also submitted his report, and the masses were "educated." It is unknown how much they really listened to it.
Only Yang Zhongyi and his wife, who had a good relationship with Yue Ning's father and daughter and Mo Weiwen, saw that Mo Weiwen privately taught Yue Ning to read, and more or less thought that Secretary Fugen's words made sense, so they also let their two children go to school.
It is precisely because of his literacy that A Biao has been able to rise from being an assembly worker in the workshop to being the workshop director of the electric fan assembly workshop.
Sure enough, Lu Chunmei smiled and said, "Yes! Aunt Zhang told me that her niece is from the next village and teaches Chinese in the village primary school."
"How is the little girl?" Yue Ning knew from Aunt Chunmei's expression that she must be very satisfied and wanted to show off to her.
Lu Chunmei stuffed two pieces of firewood into the stove, walked to Yue Ning, picked up the potatoes that Yue Ning had already peeled, and began to peel them.
Yue Ning has been cooking for her classmates, but she has never treated them to the potato pancakes that she made to fill her stomachs in the northwest.
Lu Chunmei leaned close to Yue Ning and said, "She has a round face and is very kind. She also went to high school, so she can teach in the village. She has an older sister and an older brother, and a younger brother. The old couple are just like us, honest farmers."
"You are obviously very satisfied, but you are still asking me in a roundabout way? You must be smiling inside, right?" Yue Ning glanced at her, "Why are you beating around the bush with me?"
Lu Chunmei smiled and said, "Didn't Tian Zaohua pester you before? I always helped you. At that time, someone said that since I liked you so much, why didn't I keep you as my daughter-in-law? I knew in my heart that our Ah Biao was not worthy of you. It's not easy to find a daughter-in-law with our family's conditions. Someone also told me to let Xiuxiu marry someone else. How could I bear to sacrifice my daughter for my son? The family I found for Xiuxiu is already the best family in our neighborhood. I didn't dare to dream of having conditions like this girl before. Now people think it's too high for us!"
"Now that Brother A Biao has found a partner, don't rush Xiuxiu to find one. She's only 18 years old during the Chinese New Year." Yue Ning said to Lu Chunmei, "Take your time and find the right one."
"I know, I know. Boss Qiao and several other bosses found Yuecheng University and opened a training class here. They sent several people to learn how to do business with foreigners. Xiuxiu wants to study!" Lu Chunmei could not hide her pride in her words. There is hope for the future!
The two were preparing and chatting about family matters. Lei Lei fell asleep. Yang Yonggen pulled the stroller into the cafeteria, called Lu Chunmei, and asked her to look after the child.
Yue Ning waited for Aunt Chunmei to finish spreading the potato puree, and then asked her to take care of the children and cook the big pot of food, while he could handle it all by himself.
Yue Ning cut the goose intestines into sections, sliced the goose gizzards, and soaked a few sheets of bean curd.
White steam came out with a fresh and fragrant smell. Yue Ning opened the lid of the pot, and the fragrance filled the whole kitchen in an instant. Even Lu Chunmei, who was watching the children, said, "Oh, I'm so greedy."
"It's not time yet!"
As soon as she said this, the child started crying. Lu Chunmei picked up Lei Lei and said, "Oh, my little Hua has peed. Auntie will go change your diaper."
Aunt Chunmei loves children. When Yue Ning was a child, she called him "Baoer, Huaer, Xiaomao, and Xiaomao".
Aunt Chunmei carried the child out. Yue Ning tasted the soup and it was quite salty.
Henan's Gushi goose pieces are a perfect dish to eat in winter.
The common way to cook Gushi goose pieces is to boil the goose without adding salt, then cut it into pieces, sauté the scallions, ginger and chili peppers with goose oil, and then stew the goose meat with the goose soup.
In his previous life, a Henan cuisine chef got inspiration from Nanjing salted duck. He marinated the goose with salt and spices for a day and a night, simmered it over low heat, and then cut it into pieces. He did not use goose fat, but half chicken fat and half lard, fried onions, ginger, and dried chilies, and stewed the goose meat with goose soup. This way, the goose meat is more salty and fresh after being marinated.
After Yue Ning came back, when he was making pickled pork with preserved vegetables, he suddenly thought that maybe he could also use the method of stewing fresh goose with pickled vegetables.
She used Huizhou's spicy bacon and air-dried chicken. The saltiness of the bacon and air-dried chicken seeped into the fresh goose after stewing. The goose meat was not only salty and fresh, but also had the unique flavor of pickled products.
The soup was bubbling and bubbling, and the milky white soup came up, with a layer of butter floating around the edge. Yue Ning skimmed the oil out with a spoon. This oil was a mixture of pig, chicken and goose oil. After being refrigerated, the oil solidified and the water could be removed.
Yue Ning covered the pot, took a look into the stove, added a piece of hard firewood, and let it simmer slowly.
She lit another fire, heated another pot, spread the potato cakes, cut them into pieces, and busily prepared all the ingredients.
At this time, the aroma of the goose stew pot became more mellow. Yue Ning opened the lid of the pot again and poked the goose meat with chopsticks. The goose meat was almost done, but the bacon and salted chicken were still a little hard because they were dried in the sun, so they needed to be stewed further. She took out two geese and put them in an enamel basin to let them cool.
She took out the skimmed oil from the refrigerator again. The oil had solidified into lumps. She put the oil into the pot to melt it, added chopped shallots, and simmered it slowly over low heat until the shallots turned golden yellow. She added the soaked peppers and fried them until they turned from bright red to reddish brown. She opened the pot of stewed bacon and salted chicken again, scooped out the milky white soup from it, and added it to the fried shallots, ginger and chili peppers. Because the soup of the goose stew was too salty, she added another spoonful of water and simmered it slowly over low heat to let the spicy flavor of the chili peppers boil out.
Yue Ning was chopping goose into pieces when a few dogs came in, wagging their tails. Yang Zhongyi's voice came from outside: "I can smell this smell from far away. It's so delicious."
Yue Ning chopped off the bits and pieces from the goose's butt and belly, and without being too particular, he just threw them to the dogs, just like he did in the northwest.
Several dogs rushed over to grab the food. Yang Zhongyi stared at the goose head on the chopping board and asked, "Is this goose head cooked?"
Yue Ning put the two goose heads into a small bowl and said, "It's cooked. Go and eat it!"
Yang Zhongyi took the bowl, chuckled, put it on the table, took another bowl, bent down and picked up a wine jar, poured out a bowl of rice wine, sat happily in the cafeteria, nibbled on a goose head and sipped on the wine, and threw the bones to the dogs.
Yue Ning cut the goose into pieces and removed the onions, ginger and chilies from the soup.
She was preparing the food when she heard noisy footsteps. Qiao Junxian led everyone into the cafeteria, and it became very lively.
Fat Qiang was the first to rush into the kitchen: "Ningning, I'm starving."
Yue Ning turned her head and glanced at him: "The fat on your belly is like a camel's hump. It can keep you going for a month."
Fat Qiang laughed awkwardly, and Yue Ning said, "Do you still consider yourself an outsider? Take the bowl out, I'm going to fry the foie gras, you guys help me taste the foie gras first, then we can have dinner."
When he heard that there was foie gras to eat, he immediately shouted happily: "Eat foie gras, eat foie gras!"
After Yang Zhongyi finished eating the goose head, he said, "What are you yelling about, young man? What's so delicious about this? Last time they asked me to eat it, I almost vomited. Isn't that just eating a mouthful of oil? It's better to eat a piece of meat!"
"Master, you don't understand. A piece of good foie gras can be sold for thousands of dollars!" Zhou Mingxuan said.
Yue Ning set up a cast iron pot on the small stove and turned on the gas valve to light it. The blue flames licked the bottom of the pot. She took out the sliced foie gras from the refrigerator, sprinkled salt on it, waited for the cast iron pot to heat up, and put the foie gras into the pot.
With a "sizzling" sound, the edges of the goose liver quickly charred, and the separated fat exuded a milky aroma.
The foie gras was fried on both sides until crispy and cooked through on the inside. She took it out and placed it on a large plate. She used the remaining oil in the pan and added a sauce made from balsamic vinegar and specially prepared chicken sauce.
She poured the sauce directly onto the foie gras and said, "Okay, you can go taste it."
Zhao Jiaying came over and saw four large pieces of foie gras on a large plate with sauce randomly poured on them.
Is this made by the celebrity chef that Hong Kong people flock to? She said, "Ningning, aren't you being too casual?"
"Do I have to arrange the dishes just to let you taste it?" Yue Ning glared at her, "Go and eat it."
Yue Ning called out, "Jun Xian, would you like to eat with me?"
Qiao Junxian came over, Yue Ning cut the foie gras and handed him a pair of chopsticks. Qiao Junxian took it and was about to eat it when he heard Pang Qiang's voice: "It melts in your mouth! It's almost the same as what I had at the Hong Kong City Hotel!"
Zhao Jiaying sipped the food and tasted it. "The crispy outer skin wraps the soft and tender inner part, and the sauce is a little sour, which is very refreshing."
"Yes, yes. I can't believe this is foie gras produced here."
They were all praising it. Yue Ning took a bite of foie gras, looked up at Qiao Junxian and asked, "What do you think?"
Qiao Junxian put down his chopsticks and said seriously: "It has a strong fat aroma, reaching the upper-middle level." He paused and looked at Yue Ning: "But compared with the Langde foie gras, it is still a little less delicate. The fiber of mule foie gras is more obvious, and the aftertaste lacks a bit of nutty aroma."
"Yes! Mule geese are a hybrid breed after all, and their fatty liver conversion rate is lower than that of Landes geese," said Yue Ning.
Yang Yonggen heard Yue Ning say this and asked anxiously, "Is this not possible?"
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