A few days later, Chen Nian didn't know how An Hongdou was doing. Although they added WeChat after dinner that day, it was inconvenient for them to disturb them during the creation process.

Music is also considered an art, and artists are probably always a bit quirky.

If you send a message to others, you will send out the inspiration to others.

Moreover, the new videos on Miaomiaowu seem to have not been cut out, and Chen Nian is also inconvenient to ask. Not every video I usually watch is three consecutive times, and sometimes I can get free, so I don’t have the nerve to urge me to update.

But while waiting, the apricot blossom sauce that Chen Nian bought online before came back.

The geese are on the stream, and they are crying for snow together.

The willow roots are warm in spring, and the apricot blossoms are coming.

This is a five-character quatrain created by a poet named Guo Yi in the Yuan Dynasty, and the name of this poem is Apricot Flower Goose.

Chen Nian has already checked many kinds of apricot geese online. Finally, he selected a few kinds of them that Chen Nian thought were more reliable, and then slightly integrated and modified them with the solutions he found before.

During the practice time at night, Chen Nian took out a whole goose, and the goose's hair had been pulled clean.

And when preparing ingredients in the afternoon, Aged had already removed all the internal organs of the goose and marinated them.

Appropriate amount of salt.

A little peppercorn.

Two bay leaves.

Burn the fragrance over low heat, cook the seasonings for about a minute, wait for them to cool down, and then evenly apply them to the inner and outer cavity of the goose, and marinate them until now.

It probably tastes delicious too.

Just like girls use fragrant cosmetics every day.

With his own method of applying marinade, Chen Nian felt that he might be a good makeup artist after practicing a little.

This time Chen Nian used whole goose because he later checked some information and found that rouge goose was made of whole goose in a certain period of history of the Ming Dynasty, and then after making it, the position of the goose jerk was removed. .

So Chen Nian planned to give it a try first.

Take out the basin that was marinated for an afternoon, turn on the plastic wrap and remove the goose and clean it.

He boiled water in a pot and put the goose that had been washed into cold water and took a cold bath again. As for the amount of water, it was thought about it. At this time, the water surface just happened to be beyond the goose body.

This wave is called stewed with big goose in cold water.

Then we added a three-piece set of anti-fishing.

Onion, ginger, cooking wine.

These three things can be said to be good friends. Basically, as long as they need to get rid of the fishy scene, the three brothers will appear.

Then Aged Nian took out the spice bag that had been prepared long ago and put it in it, then simmered it over high heat.

Under this fire, the goose meat gradually began to become tighter, but after reaching a certain critical point, the goose meat began to break away from the bones.

Agedan put another apple full of holes poked with chopsticks in it, which is also a more important step in making apricot goose or rouge goose jelly.

Because fruit acid can make the flesh more compact.

Of course, when putting the apples, Chen Nian put some apricot flower sauce in it.

Then I turned to medium heat and stooped for an hour. The greedy smell gradually diverged from the goose body towards the ages. It had the fragrance of goose meat, but it had a fruity smell.

During this process, Chen Nian added some red cherry rice to the pot, which is the main raw material for coloring.

And apples are of course indelible. Although apricot blossom sauce was added before, compared to this big goose, those apricot blossom sauces can only play a slight role in seasoning and removing fishy smell. So at this time,

Just exists as a person behind the scenes.

After the goose is cooked, the appearance of the goose turns red because of the red rice. Moreover, because the stewed hot water bathing is long enough, the stewed bones and meat is tender and the jade body is erect.

Taking it out of the pot, Chen Nian cut off the chest of the red goose dyed with red rice with ruthless iron hands.

Chen Nian couldn't help but put a piece of goose into his mouth like a fishy smell.

But at this time he could only eat the light fruity flavor mixed with goose meat and the more subtle apricot blossom flavor. Although the meat has a fragrance, the meat is also good. The soup is sweet, but after all, the auxiliary ingredients are used for

What enhances the taste is not the main taste.

But overall, I still feel a little tired.

As a big goose eater, the way to eat goose is developed to the extreme, but there is no one like fish, which can be used without any seasoning, just steamed without any dipping ingredients.

Just eat it directly.

After all, the ingredients are different.

However, the last step this time the aged age has not been completed, that is, pour the apricot blossom sauce on it.

After cutting, the thickness of the goose jerky is about three millimeters. This thickness is not thin, but it is definitely not thick. Just pieces of red skin stand upwards.

As the aged version of the apricot blossom sauce was evenly poured on, the original red goose jelly was shining with light at this time, and the apricot blossom sauce fell on the red skin on it.

Some of them stay here as they happen, while others flow into it restlessly through the gaps after the slices, deep into the already crispy goose meat.

Just looking at the appearance, Chen Nian thought this was already great.

I'll give myself a hundred fainting!

The goose jelly that was stewed soft but still had its shape stood firm and plump. Although it had been sliced ​​aged, it looked more like a very layered work of art at this moment.

If you don't drizzle this layer of apricot blossom sauce, the red color on the goose jelly will only make people feel dry, but it will be different immediately after these apricot blossom awards.

Got closer and smelled it.

The first thing I smelled in the aged flowers was the smell of apricot blossom sauce, because the apricot blossom sauce was at the top at this moment, but soon the fragrance of goose meat itself also rose from it, blending with the sweet fragrance of apricot blossoms.

Pure and desire.

Chen Nian suddenly thought of such a word.

Rouge blush beauty picture.

If you want to talk about it, don’t stop apricot flower stamens.

Gently pinched a piece of goose jelly from the edge. The thick apricot flower sauce wanted to follow, but it finally fell on the plate with weak intentions.

Put this piece of goose jerky into your mouth.

The sweetness of the apricot blossom sauce touched the aged taste buds. As you chewed, the soup filled with goose meat also poured out. The stewed heat was very good, so when you were eaten, the goose jerk was not at all.

On the contrary, it is very soft and tender, but it does not lose its taste under the action of fruit acid.

In short, Chen Nian thought the dish of rouge goose jelly he made was quite good.

I subconsciously glanced at the recipe that the dish Rouge Goose Chewyn's has appeared on it.

And the progress has reached 80%.

?

"Damn it? I haven't entered the dream yet to study! Why is it already eighty?"

"If I practice this for a while, wouldn't it be 100%?"

"Will you still go to dreams to learn?"

"If you go in, you will make this dish perfect on the spot, wouldn't you have to end the course on the spot?"

After thinking about it, Chen Nian didn't know why this happened, as if there was a bug, but this time, no matter how Chen Nian feedbacked, the recipe didn't move.

But this kind of thing is not something that Chen Nian should consider, it is nothing more than taking one step at a time. It is useless to think so much. Anyway, the existence of this recipe is for himself.

Tool man, it will handle it itself.
Chapter completed!