First, the skin water concentration of roasted goose.

We know that the coloring and skin crispness of roast goose mainly depend on its skin water. Why does skin water make goose skin brittle? That is, the skin water contains vinegar, white vinegar, red vinegar and maltose, or a little wine can be added in a proper amount and mixed in a proper proportion.

Vinegar, wine and other substances have strong volatility, which can make the goose skin dry and crisp when fired, thus achieving the effect of crispy goose skin. If you want the goose skin to be crisp for a long time, you should put a little more vinegar in the skin water. On the contrary, if you put less vinegar, you will be sure that the goose skin is not brittle.

Second, Guangdong goose roasting technology, matters needing attention when roasting goose.

In fact, it should be noted that the roasted goose can not be opened immediately, and it must be cooled before it can be opened, otherwise it will easily lead to the backflow of hot air and moisture, which will soon lead to crispy skin of the roast goose.

Third, we should control the humidity of the curing environment of roast goose.

Roasting geese should not only be crisp, but also know how to keep the goose skin crisp for a long time. The environment in which the roast goose is preserved should not be too humid. For example, some people know that the humidity in the air at the stall is too heavy, which will cause the skin of roast goose to absorb water. More and more water, the roast goose will become brittle.