(1) Strict selection of materials: it is best to choose local geese weighing over 2kg.

1. Slaughtering and bloodletting: Before slaughter, put the geese in the enclosure, stop eating 10- 12 hours, supply water, and then hang them on the slaughter platform one by one, with the goose head down, and the feet of the two geese cross and nest in the foot hooks, and then cut their wings to fix them. The operator cuts the neck with a knife to bleed, that is, cut off the three tubes (trachea, blood vessels and esophagus) to drain blood and take out the three tubes. There should be no dirty blood on the knife edge.

2、

Burns and plucking:

After slaughter, after the goose's body temperature is dispersed, put it in a scalding pool or pot, keep the water temperature at 65-68℃, and add enough water, whichever is plucking. Keep turning when scalding, so that the goose is heated evenly, especially the head.

Soak your feet thoroughly. When plucking, first pluck the big wing hair, push the back hair with your palm, grasp the tail hair with your hand, then turn the goose over, pluck the chest and abdomen hair, and finally pluck the neck hair and head hair.

3、

De-fluff cleaning room:

After blanching and plucking the goose, there will still be some tiny Mao Mao stubble. Method of hair removal: firstly, float the goose on the water (20-25℃), pluck the hair from the head and neck with plucking pliers (pliers at one end and blades at the other), and mix the hair with the hair.

Pipe clamp net; The second is the depilation of rosin. Rosin depilation should be carried out in strict accordance with the prescription and the operation should be proper. To prevent rosin from flowing into the nasal cavity and mouth of geese, be careful to remove rosin after depilation. Then cut the abdominal wall and take out the internal organs, including the lungs.

Take them all out, except the geese.

(2) ingredient standard (calculated by 50 geese): 2.5 kg of soy sauce, 3-4 kg of salt, 2 kg of sugar, 0/50g of cinnamon/kloc, 0/50g of star anise/kloc, 40g of dried tangerine peel, 0/5g of clove/kloc and 0/0g of Amomum villosum/kloc.

(3) Production and processing technology

1. Pickling: Wipe the goose with fine salt, put a little salt and 1-2 petals on the abdomen, marinate with a little Amomum for 5-6 hours, and then drop blood after taking out.

2. Preparation of soup stock: put the above-mentioned auxiliary materials into the pot, wrap them in cloth and lay them flat at the bottom of the pot. Then immediately put 500g onion ginger, Shaoxing wine and bacon into water (1/3 water).

3. Cooked Goose: Place the salted geese one by one to facilitate cooking. Put it in order and fill it with water. The water will pass over the goose and start to heat it. Boil for 30 minutes, then simmer for 40-60 minutes. When the goose wings "bloom", take out the pot, put it in a plate and let it cool for 20 minutes.

4. Mix the gravy and wrap the goose: use the above broth, add Redmi, sugar, Shaoxing wine and ginger, and cook the gravy in an iron pan until the gravy is thick. Then hang the whole goose on the shelf and evenly coat it with red marinade, which is the finished product.

(4) Product features: fine processing, moderate saltiness and sweetness, red sauce and delicious taste.

Cut the goose into several pieces with a knife, or tear apart all parts of the goose by hand, choose the parts you like, put them on a plate, and pour some marinade at will or not. Eat it immediately or put it in the microwave while it is hot, but it is not greasy.

Awangzai Hong Kong-style Roasted Goose Formula

Ingredients: a gosling under one year old, 300g of sweet noodle sauce, 30g of sugar, 55g of salt, 60g of monosodium glutamate, 50g of seasoning powder, appropriate amounts of licorice powder, onion, ginger and garlic, 5g of maltose, and 0/50g of white vinegar/kloc.

Making:

1、

Add1000g of water to 50g of fried powder, boil10min, burn and cool, then pour out the fried powder water, add 30g of salt and 45g of monosodium glutamate to the remaining powder, stir well, and use 50ml of water.

Veterinarians injected 2 1 needle into geese, including 8 needles in chest, 3 needles in each leg, 4 needles in wings, 4 needles in middle and head, 2 needles in back, and 1 needle in neck and head.

2. Cut the goose's armpit open, take out its internal organs, rinse it clean, then inject feed water into the goose's body with a syringe for curing, then hook it on the top of the head with an iron hook, hold the goose hook in one hand, and pour boiling water on the duck with the other hand with a spoon, and pour it several times repeatedly to make the goose's skin taut.

3. Then dilute maltose and white vinegar evenly with water 100g, smear it on goose skin (evenly), and dry it outside a ventilated place (this practice is usually called dry skin, and dry skin is appropriate). Cut onion, ginger and garlic into sections.

4. Add some sweet noodle sauce, cooking wine, sugar, salt, monosodium glutamate, licorice powder, onion, ginger and garlic, and inject the remaining feed water to make juice.

5. Pass the dried goose through the anus with a bamboo stick, then tie it with a rope (to prevent salt water from leaking out), then drip the prepared juice from the opening under the wings and put it in the oven for baking.

6. Remove the hook from the goose, pour out the juice from the opening, then chop it up and pour out the poured juice.

Preparation method of new flavor goose meat and examples of dishes

wind

Goose is a traditional specialty of Yangzhou, with a history of 100 years. "Chinese Cuisine Ceremony" and "Chinese Cuisine Classics" once said: "Yangzhou was homeless and goose-free in the Tang Dynasty. Every year in the twelfth lunar month, local people want every household to be a wind goose.

Entertain relatives and friends during the Spring Festival. "When the traditional wind geese are made, the geese suffocate and die. After taking out its internal organs, stuffing it with big salt, hanging it under the house, air-drying it for about 65,438+0 months, taking it out to remove hair and salt, or steaming or burning it.

Can eat; In the process of air-drying, a large number of fragrant enzymes are produced in the body, and the goose meat becomes rosy and delicious under the action of enzymes. Therefore, it has been passed down to this day and is deeply loved by diners. After many times of practice, the author combined with production

The key points of making desert wind-blown sand chicken, adding a variety of fragrant seasonal vegetables and paying attention to pickling, not only shortened the production time, but also the finished product was fresh, tender, bright and rich in flavor, which was more suitable for the tastes of modern customers and was deeply loved by diners after its launch.

Favor, the following will introduce its specific cooking examples. Those who are interested may wish to have a try.

Ingredients: Milk Goose 1 Weight 400g.

Composition:

1 group: 20g cinnamon, 20g aniseed, 20g pepper, 20g tsaoko, 20g cinnamon, 20g clove, 20g geranium, 20g kaempferia galanga and 20g white oil;

Group II: salt 50g monosodium glutamate 15g chicken essence 15g tender meat powder 20g.

The third group: 75g of coriander, chives, onions, ginger, garlic, coriander and red pepper.

Method:

1. Asphyxiate the goose to death, remove the fur and viscera (make a small incision under the left wing to remove the viscera, gizzard and esophagus), after cleaning, stab two holes in the chest with a sharp knife to a depth of 15 cm, but don't pierce the skin and ribs, and then stab a hole in the thigh for later use.

2. Grind the 1 ingredient into powder, then wrap it with emery cloth, put it in a stainless steel barrel, add 5000 grams of clean water, boil it to 2500 grams, leave the fire, let it cool, add the second ingredient and mix well for later use.

3. After cleaning the third group of ingredients, put them into a juicer and beat them into juice, then put them into a wooden barrel and stir them evenly. Then, add the cured goose, fill the holes in abdominal cavity, chest and thigh with the juice in the barrel, then refrigerate and pickle them for 12 hours, and then take them out of a ventilated place and air dry them for about 15 days.

Here are three examples of wind goose dishes:

Wind goose three feet

Ingredients: goose 1 weight1500g wax gourd 250g duck cake 12 pieces of batter 50g onion section 25g cucumber section 50g mushroom150g oyster sauce15g salt 5g monosodium glutamate 3g chicken essence 4g pepper 2g sesame oil 5g wet raw flour.

Method:

1. Steam the goose in a cage for 15 minutes, take it out, take off its feet, wings and head, cut it into pieces, put it in a steaming bowl, put in mushrooms, pour the sauce with oyster sauce, refined salt, monosodium glutamate, chicken essence and broth into the steaming bowl, and put it in a cage for steaming/kloc-0.

2. Put the goose in the microwave oven, barbecue for 5 minutes, take it out, cut it into pieces with a width of 3 cm and a length of 2 cm, put it in a plate, and serve it with duck cake, noodle sauce, onion and cucumber, which is the second piece of goose.

3. Cut the goose bone into sections, cut the wax gourd into pieces with a thickness of 0.5 cm, add broth, refined salt, monosodium glutamate, chicken essence and pepper to ignite, and when the soup is milky white, put it into a basin, that is, Chengfeng goose eats goose bone soup for the third time.

Features: One dish, three meals, different flavors.

Garlic? Wind goose

Ingredients: goose 450g garlic 50g chopped green pepper 5g sesame oil 5g salad oil.

Method:

Chop the goose into pieces, fry it in a 50% hot oil pan until it is cooked, then turn to high fire and fry it until it is golden yellow, drain the oil, start another pan fire, add sesame oil, minced garlic and minced green pepper, put it into the goose pieces, stir well and plate.

Features: golden and bright color, rich garlic flavor and mellow taste.

Salted goose

Production method: 1. Slaughtering: Select the fat geese of that year, slaughter and pluck their feathers, cut off their wings and claws, then cut the cavity under the left and right wings, take out all the internal organs, wash away the blood stains, then soak them in cold water for 0.5 ~ 1 hour to remove the residual blood in the body, and then hang them to drain the water after soaking.

2.

Pickling: use116 of the weight of the net goose, add a little salt and fennel, stir-fry and grind. First, take 3/4 of the salt and put it into the body cavity of the goose. Turn the goose repeatedly to fill the abdominal cavity with salt. Secondly, put the residual salt on the lower thigh.

Spread it out by hand, let some salt enter from the separation of bone and meat while the muscle is separated from the leg bone, and then rub the falling salt on the muscles on both sides of the knife edge, goose mouth and chest respectively. The salted geese were piled in the jar one by one.

After 12 ~ 18 hours of salting, insert your finger into the anus and open it to discharge blood. After that, put the geese into the brine tank, pour the prepared old brine from the right-wing knife edge, then stack them into the tank one by one and cover them with bamboo with holes.

In fact, the stone was pressed down, so that all the geese were submerged in salt water. According to the size and season of geese, the time of re-marinating is different. Generally, the re-marinating time can be 16 ~ 24 hours, and it can be salted out of the tank. Dig out the brine and put all the salt in your body when you leave the jar.

Water.

3. Cooking: Before cooking, lift the goose and use a reed tube with the middle finger thickness of 10 cm.

Or insert a bamboo tube in the anus of the goose, put a little ginger, onion and star anise in the belly of the goose, then pour the body surface with boiling water, and then drain it at the tuyere. When cooking, boil the water and add three ingredients to the water.

(onion, ginger, star anise), put the goose into the pot and let the boiling water fill the cavity from the right wing opening and anal canal. Put the goose in the water, put it in the pot, pour boiling water into the abdominal cavity again, then press the lid and immerse the goose in the water.

Beneath the surface. Cease fire and stew for about 30 minutes, keeping the water temperature at.

85 ~ 90℃, after 30 minutes, the fire will stop when bubbles appear in the pot. Lift the goose and pour it out of the cavity, then put it into the pot and pour it into the cavity, and cover the pot. Stop the fire and stew for about 20 minutes, then you can eat.

Pot, leg lifts, pour soup. Cool and cut into pieces for eating. It's better to pour the gravy with boiled goose when eating.

Smoked goose

Smoked goose is a common dish in malaria recipes, but how to cook smoked goose best depends on your own taste and habits to adjust the details. Follow the home cooking network to make this smoked goose.

Preparation materials of smoked roast goose:

Ingredients: fresh bean curd 1 bag

Accessories: shredded mushrooms 1/2 cups, shredded carrots in a bowl, shredded cooked bamboo shoots 1/2 cups.

Seasoning and marinade: 6 tablespoons of soy sauce, 2 tablespoons of sugar, 4 tablespoons of sesame oil, licorice water (or mushroom water) 1 cup.

How to cook smoked goose;

(1) Mix the seasoning evenly for later use.

(2) Heat the oil pan, add 3 tablespoons of oil, saute shredded mushrooms, shredded bamboo shoots and shredded carrots, add 1/2 seasoning and saute until fragrant, and turn off the fire for later use.

(3) Cut the whole stack of fermented bean curd in half with a knife, each half is a little bigger than a soup pot cover (if it is too big, cut it in half), and divide all fermented bean curd into two equal parts (or four equal parts, depending on the size of vegetarian roast goose buns). It doesn't matter that the shape of sufu is not necessarily regular.

(4) Take a brush dipped in seasoning and brush it evenly on a piece of tofu, then take a piece and brush it on the previous piece of tofu (so that both sides of tofu can be dipped in seasoning). Brush a piece of tofu, put the fried stuffing in the middle, roll up the tofu, brush the seasoning on the lower layer, and wrap it with plastic wrap for later use.

(5) Repeat the previous step and continue to complete other rotten rolls.

(6) Put the wrapped bean curd into the steamer, and be careful not to let the bean curd roll touch the edge of the steamer. Steam on high fire for 10 minute, and take out the plastic wrap for later use.

(7) Take a heat-resistant pot (a pot that can be burned empty), spread tin foil, pour in black tea (two bags of black tea bags can be torn to pour out tea, oolong tea can also be used, with different smells), add about the same amount of brown sugar and a handful of uncooked rice, put it in a hollow steamer, cover it with high fire until it smokes, and put in a roll of rotten skin (be careful not to touch the pot edge) to smoke until it is golden.

The practice of Baie slimming and dampness-removing decoction introduces the cuisine and its effects in detail: home-cooked recipes, spleen-invigorating recipes and blood-enriching recipes.

Taste: salty. Technology: original stew.

The raw materials for the preparation of Baie slimming Qushi decoction;

Ingredients: 500 grams of goose.

Accessories: white radish 100g, wax gourd seed 20g.

Seasoning: ginger 10g, onion 15g, cooking wine 15g, salt 3g, monosodium glutamate1g.

Teach you how to make white goose slimming and dampness-removing soup, and how to make white goose slimming and dampness-removing soup is delicious.

1. Cut the white goose into pieces;

2. Cut the white radish into pieces;

3. Wash winter melon seeds;

4. Put goose, white radish and winter melon seeds into the pot;

5. Add appropriate amount of ginger and cooking wine, and cover the pot;

6. Boil with strong fire first, and then simmer with slow fire until the meat is rotten;

7. Add salt, onion and monosodium glutamate.

Tips-Health Tips:

1. lose weight, strengthen the body, tonify the spleen and stomach, and promote diuresis;

2. Suitable for diabetes, obesity, prostatitis, hypertension and other diseases.

Pie-food phase grams:

White radish: White radish should not be eaten with ginseng and American ginseng.