Sour plum sauce is a kind of sauce made from pickled green plums. The fragrance is attractive, sweet and sour, and slightly spicy. Has effects in resisting aging, nourishing liver and stomach, promoting salivation, quenching thirst, and neutralizing acidic metabolites.

Ingredients: 3 sour plums, 2 teaspoons of candied sour plums and sugar, and white vinegar 1 teaspoon.

Practice: Mix all the materials evenly.

Roasted goose is a traditional dish in Guangdong Province, which belongs to Cantonese cuisine and is a traditional barbecue in Guangzhou. Roasted goose originated from roast duck. Small and medium-sized Qingyuan black brown goose is the best. Remove the wings, feet and viscera of the whole goose, blow it clean, coat it with five spices, sew it, scald the skin with boiling water, peel it evenly with cold water and sugar water, air dry it, then marinate it, finally hang it in an oven or an open flame, rotate and bake it, cut it into pieces and serve. Roasted goose is golden in color and delicious.

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When roasting geese, we should also pay attention to the size of charcoal. Too small carbon is not fire-resistant; Too much carbon is fire-resistant, but it is difficult to burn completely. Therefore, it is very inappropriate to choose too large or too small carbon. How to choose moderate carbon? It is a kind of uniform carbon block, which can burn completely and will not burn out soon. They are relatively fire-resistant and can ensure the stability of fire. Roasted goose can be painted evenly.

Charcoal is used to roast goose, and charcoal with high hardness is difficult to catch fire. When it catches fire, choose some charcoal with lower hardness as ignition charcoal. There is also a reason for this. Too hard charcoal is difficult to burn and not easy to burn, so it is difficult to control the heat. If the heat is too small, it is difficult to cook the goose, which will also lead to the loss of meat flavor. If the heat is too large, it will scorch the goose.

Baidu encyclopedia-Guangdong roasted goose

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