Chapter 72 French Foie Gras
At about one o'clock in the afternoon, Mr. Zhou arrived.
As soon as he arrived, he opened the lunch box that Yue Ning had prepared for him, which contained an old goose head of a Lion-head goose.
As the lion-head goose grows older, a fleshy crest grows on its head, and the crest becomes larger as it gets older.
This thing is so expensive, it must taste good, but is it worth the money? That is another question.
For gourmets, this thing is a rare treasure.
Yue Ning braised this six-year-old goose in Baohualou's old sauce overnight. He took it out early this morning, sliced it after it cooled down, and brought it over in a lunch box.
Yue Ning personally warmed up a piece of goose liver for the old man, added a two-bite roujiamo, and a few slices of sweet and sour radish.
The old man has a plump body, but he doesn't have diabetes or high blood pressure. It can be said that he is born with a good appetite. However, he is at his age, so I dare not let him eat too much.
Zhou Wenting found it funny to see that her father, who usually never listened to her, didn't dare to disobey the little girl.
The old man chewed the food slowly. It had been more than ten years since he had eaten such a delicious old goose head. Firstly, it was hard to find old geese over six years old. Secondly, even if his daughter worked in the import and export of agricultural products, she would not be able to find old geese. Of those families that sell century-old stews, how many have kept the taste of their stews unchanged over the years?
The meat on the crown was very soft and sticky, leaving a lingering fragrance in his mouth. He chewed it slowly, savoring it slowly. It would have been even better if he had a sip of wine at this time.
Yue Ning looked back at Grandpa Zhou, who was enjoying his food, and seemed happier than she was eating herself.
Seeing her being so attentive to the old man, the audience was also a little curious. Yue Ning was making Roujiamo and talking about the fate between her father and the old man.
“Which chef wouldn’t be touched when diners still remember a dish you cooked many years later?” Yue Ning sighed.
"You will have it too," someone said.
"Yes, yes."
It was a particularly harmonious discussion. A reporter squeezed to the front with a camera. There were a lot of reporters today. When they came, they had to promote the mainland's agricultural products. Yue Ning cooperated with him in the filming.
The reporter asked: "Ms. Yue, there are reports that you said Chaoshan foie gras is better than French foie gras."
Yue Ning was stunned. From morning till now, she had recommended all the food on display, including chicken, duck, fish, meat, vegetables, rice and grains. She also recommended Chaoshan foie gras, which was praised by everyone who had eaten it, and she had mentioned it several times.
She is only eighteen years old and has a very good memory. Besides, she was a public figure in her previous life and she has never used the method of pulling others down and criticizing others.
"How is that possible? I talk a lot, but I'm not stupid. How could I say such a thing?" Yue Ning handed over another roujiamo.
"You are so smart!" said the audience.
Yue Ning was still very proud, and took the audience's words as a compliment: "I am here today to help introduce products to the mainland, not to attract hatred for mainland products. How could I say that French foie gras is not good?"
She told the reporter: "I haven't read that news. If you look carefully, you will find that they have definitely misattributed my thoughts to me."
"You didn't tell me?"
"I definitely didn't say that. Aren't there enough fake news in Hong Kong?" Yue Ning looked up at the crowd and saw that some people had already run away. "You are still asking questions, but someone else has already gone back to dig up the news. You worked hard to ask questions, but in the end the news is someone else's."
After she said this, the reporter turned and ran away.
Yue Ning asked: "What kind of news is this? Why is it so ridiculous?"
There were no mobile phones at that time, and the fastest sources were television and radio. The audience was visiting and no one saw it. However, the people from the import and export company became anxious and went to a telephone booth to make a call and asked their colleagues in the company to find out.
Ten minutes later, Yue Ning found out that the news came from the TV station with the smallest audience share in the city. This TV station is just like those gossip magazines, and they like to make up these unfounded news. Celebrities are deeply hurt by it, but after being hurt, what can they do? They will continue to hurt them next time.
Yue Ning was not worried, as long as she didn't say anything wrong. She still had Hengtong behind her. If she did something wrong, Hengtong would be helpless. But it was not something Brother Zhiyuan could tolerate for her to be smeared with such low-level dirty water.
Yue Ning kept talking while introducing the specialties of Guangdong Province and even the whole country, and also talked about the local customs and culture. Grandpa Zhou finished his meal and came over. He was well-informed. The old and the young were a perfect match. The only thing missing was a clapperboard, otherwise both of them could tell stories.
Everyone was drooling after hearing this, and they all wanted to know what the extremely delicious camphor tea duck and donkey meat hot pot with dragon meat from heaven and donkey meat from earth tasted like.
"Yue Ning, there's an imported food agent who's using your name to introduce French foie gras." An audience member hurried over and said.
"Yes! Yes! They are frying foie gras on the spot."
Yue Ning had almost finished her work, with about a dozen steamed buns left. A Zhong and the apprentice were also basically done, so she asked A Zhong to help her make roujiamo and went to take a look herself.
Yue Ning went to the European and American exhibition area and saw someone standing tall from a distance, holding a microphone: "I don't agree with what Yue Ning said. The French foie gras we import is definitely not worse than Chaoshan foie gras."
Someone saw Yue Ning and shouted, "Yue Ning is here."
The man found her in the crowd, jumped down from his chair and looked towards her.
Seeing that it was a young man in his thirties, Yue Ning smiled calmly: "Hello, Miss Yue!"
"Okay! I didn't say that. Since you said so, then I will also say that our Chaoshan foie gras is definitely not worse than French foie gras." Yue Ning walked over to the foie gras that was being fried.
"I read the news and you indeed didn't say that. Otherwise I wouldn't have said that and would have smashed your booth directly." The young man was quite honest.
Yue Ning looked at him with a smile: "Slippery."
“Commercial marketing?”
A little girl was cutting and frying goose liver. She seemed a little at a loss when she saw Yue Ning coming over.
Yue Ning looked down at the foie gras with interest and said, "Good liver!"
She was not angry, but praised him. The man came over and took a piece from the pot himself: "Miss Yue, would you like to try a piece?"
Yue Ning raised his head and looked at him: "Good liver, it's fried badly."
"ah?"
Yue Ning rubbed his hands: "Seeing good things makes my hands itchy. I just saw there are a lot of ingredients. I'll go buy some ingredients and fry them?"
The man was overjoyed: "Okay!"
She said, "Go to our booth and ask Mr. Zhou Xuanxiong to come over and tell him to try French foie gras."
The man said excitedly: "Okay, I'll go right away."
This is the European and American booth, and there are quite a lot of things. Anyway, what can we do? Reporters and visitors followed her, and she explained as she picked. Finally, she found Italian balsamic vinegar, a bottle of concentrated chicken soup, and an apple.
Yue Ning washed his hands and washed the apple as well.
Returning to the imported food booth, she said, "I am from the Guangdong Agricultural Products Import and Export Company today. I will definitely not accept their appearance fee. I am just itching to eat and my mouth is full of greed."
"The appearance fee will be paid later." The man brought Mr. Zhou over.
Yue Ning asked the little girl to move aside. She picked up a piece of goose liver and put it on the chopping board: "Since you are at the French foie gras booth, let me add a few words. Three or four thousand years ago, the Egyptians discovered that migrating geese would eat a lot before wintering, and their livers were particularly plump during that period. Later, in order to get fatter goose liver, the Romans began artificial fattening. Caesar the Great was a fan of goose liver. Europe has always had a tradition of eating goose liver. It was not until Louis XV fell in love with goose liver that goose liver gained its current status in French cuisine. In order to pursue fatter goose liver, people use machines to feed the geese. Ordinary geese eat one kilogram a day during the fattening period, but the machine feeds the geese three or four kilograms, and we get the goose liver we see now."
She picked up the knife, wiped the foie gras paste on both sides of the knife with paper, put the knife on the red hot electric stove to heat it, and then cut the foie gras with the knife. The foie gras was cut smooth and neat. She showed it to everyone: "Isn't it beautiful when cut like this?"
Yue Ning cut three slices of goose liver, and she also scored them with diagonal cuts: "The cuts are to make the surface more perfectly burnt."
Yue Ning picked up the salt shaker and sprinkled salt on the slashed foie gras: "Give it a little flavor."
After marinating the goose liver, she cut the apple into thin slices and placed them on the side, then picked up the pan and started frying the goose liver: "This is also a quick way to find the ingredients. At home, there are more ways to make it."
As the pot heats up, the aroma of foie gras wafts out.
The foie gras is extremely tender. The stove heated by the electric wire ring cannot adjust the temperature, so she can only move the pot up and down to control the temperature.
Yue Ning finally fried the foie gras to the degree of doneness she wanted. She took out the foie gras and moved it to a plate: "Just like the steak, let it rest for a while. We'll fry the apples."
Audiences have seen Yue Ning stir-frying the wok over high heat on TV, with a fierce and smoky aroma. Now that she is cooking Western food, she has become a French chef with a delicate taste.
Yue Ning fried apple slices with the foie gras oil in the pan and served them next to the foie gras.
She opened the bottle of concentrated chicken broth, dipped a little with a toothpick, and tasted it: "It's okay. You can make your own concentrated chicken broth at home, which will be better."
The foie gras oil used to fry apples already has a strong aroma, and the sour aroma of the black vinegar now adds to the flavor, awakening the taste buds. Yue Ning prepared the sauce and drew an arc in the porcelain plate with a spoon.
Yue Ning put down the pot and said to Grandpa Zhou, "Grandpa Zhou, high-quality pan-fried foie gras."
"Do it according to Miss Yue's method."
After the young man gave an instruction to the girl, he invited Yue Ning and the old man to come in together. The three of them sat in the booth. The young man lowered his head and took a bite. The aroma of burnt, fruity and vinegar, plus the taste of the foie gras itself, seemed like the way foie gras should be cooked.
"After frying, if you bake it in the oven, the inside will be more silky. Also, the crispy layer is a little bit off. And there's this chicken juice! It's best not to use this." Grandpa Zhou criticized while eating.
Yue Ning nodded: "Is it temporary? I'll make it for you when I get home?"
The man immediately said, "I'll send you the foie gras."
Yue Ning ate the foie gras. She had just seen the business card on the booth and said, "Mr. Qiu, since such a false news has already happened, why not make a big fuss? Let's set up a stage tomorrow and have a big competition between Chaoshan braised foie gras and French pan-fried foie gras. We will split into two factions. You can call it 'French foie gras is not inferior to Chaoshan foie gras', and we can call it 'Chaoshan foie gras is not inferior to French foie gras'. We will do it not for the result, but to let the visitors to the exhibition taste the different regions' understanding of deliciousness."
The man couldn't believe it. Was this an opportunity that fell from the sky?
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