How to make goose delicious?

Compared with northerners, goose is generally not eaten often, because in northerners' concept, goose is thick and not easy to stew, and there may be a special taste of water, which is not so good to cook.

But since I arrived in Guangdong, I found that Cantonese people can make geese into very delicious food, which is very admirable. With a roasted goose, they can cook it in different ways with various materials, and with sour plum juice, such as oil or sweet noodle sauce, give full play to the advantages of goose in taste and taste.

When cooking goose, Guangdong people roast goose in deep well or litchi wood. When they meet a good chef, the taste is really good, and there are also tender ones in the outside, and there will be a braised pork with delicate taste. With a little sour plum juice or sweet noodle sauce, it is not greasy, sweet and sour. This is already a must-eat food for people who come to Guangzhou.

What I want to say here is that there are several other ways to eat in Guangdong. One is "drunken goose", that is, the goose is slaughtered and washed, cut into pieces with spiced seasoning, marinated and then eaten in a side furnace, which is especially popular in Guangdong. In fact, every family will have the process of preliminary marinating. The key to this dish lies in the word "drunk".

Add a small amount of peanut oil, onion, ginger and garlic, stir-fry in an iron pan, and stir-fry the cured goose for 20 to 30 seconds. When adding braised pork, the remaining soup just passed the ingredients and the fire was smoldering. After boiling for five minutes, add Guangdong, and the rice wine produced is one catty more than the double steamed or homemade rice wine similar to Jiujiang, and pour it into the pot. (Of course, if there are few ingredients, you can also drink rice wine three times less. Because when we eat, most of us are a goose, and several people continue to smolder in the fire, and when the alcohol vapor dissipates, the lighter will be lit. The whole vessel is surrounded by flames, so the meat will be cooked faster, which may also be beneficial to the softness of the whole goose. You can start eating when the alcohol is completely burned, but it is still very stiff at first. At this time, you can add other hot pot ingredients prepared with braised goose soup, such as vegetables, tofu skin, gluten tofu and other ingredients you want to use. At the end of the day, you can munch on the delicious crispy goose. Goose has the unique smell of birds, plus a touch of wine. It goes without saying that three or five confidants push a cup for a change, especially in cold winter.

Another method is called shoveling geese. In fact, the production process is similar to that of Evil, except that a set of added wine is missing and the taste is quite special. Other ingredients such as scalded vegetables also have a special taste. At the end of cooking, goose is soft and delicious, which is another style.

I also know a restaurant that specializes in goose web hot pot, which is also a cooking method. Plus the boss's special soup and marinade, it is a very famous way to eat in a certain range, but its unique taste is mastered by the boss alone, I don't know.

Goose is a kind of poultry, which is relatively common. Goose meat is often eaten in daily life. Goose is delicious and there are many ways to eat it. Everybody likes it. So, how to make goose delicious?

Stewed potatoes with goose

Ingredients: goose, potato, green onion, cooking wine, salt, soy sauce, soy sauce.

working methods

1. Wash the goose first, and then cut it into cubes for use.

2. Peel potatoes, wash them and cut them into large pieces; Cut green onions and dried peppers into sections for later use.

3. Add soybean oil to the wok. When the oil is boiled, add dried Chili and green onion and stir fry, add goose pieces and stir fry over medium heat.

4. Add soy sauce, continue to stir fry, and then add a proper amount of water (when adding water, the water can cover the goose).

5. After the soup is boiled, add salt, turn it over, add potato pieces, and slowly burn the goose until the soup in the pot is half dry (the amount of soup is about half a bowl of water).

6. Turn off the fire and fill it up.

Red roasted goose

Ingredients: goose, garlic and ginger.

1. Chop the goose, blanch it with clear water and wash the blood foam. Peel garlic and slice ginger. Put cold oil in a hot pan, stir-fry ginger slices, star anise, pepper and garlic.

2. Add the goose and stir-fry the oil. Stir in soy sauce and pour in beer. Add chicken essence and sugar and bring to a low heat. When the meat is almost crispy, add some salt, change the fire for two minutes and collect some soup. It is delicious.

Goose is a bird that domesticates wild geese. Huge, taller than children, fierce, see children wearing open-backed pants, will also chase to peck. Rural people also have the custom of letting them watch the door.

Smarter than chickens and ducks, geese will shrink their necks and walk past with their heads down when they see short bridges or low hurdles. Some people have witnessed that they know there is an eagle nearby, but the geese flying in, each biting a stone not to make noise, keep barking like geese.

The most common gray geese are also wild, and most of them are white.

Only Europeans and China people in the world can eat geese. But there are pictures of geese in ancient Egyptian murals. That year, they learned to water geese and forced their livers to grow.

The Japanese don't understand. At best, they only eat ducks. As for geese, you can only see them in the zoo.

We eat geese, the most famous of which are Cantonese roast goose and chaozhou people halogen. The former sometimes thinks that the meat is very old and unpalatable, which is unfair to restaurants that specialize in selling geese and thinks that their standards are unstable. In fact, goose meat is the most tender in a year. Only during the period around the Qingming Double Ninth Festival, it will inevitably have a stiff taste at other times.

Chaozhou people knows this problem with roast goose. Roasted goose is delicious, so it is better to marinate it. No matter how old you are, geese can be pickled and cooked.

Ordinary people sometimes can't tell a duck from a goose. It's actually quite simple. Just look at the swollen bones on your head. Goose's body and lines are also beautiful, and ducks are ugly. When you compare the two, you will know whether you win or lose. No wonder Wang Xizhi loves geese rather than ducks.

Besides bittern, Hong Kong's arrowroot is the best for eating geese. They roast geese and even pay attention to charcoal, demanding the most perfect signature dishes. However, to eat well, it is smoked goose.

In the kitchen, there are various kinds of goose food, including goose brain jelly and goose liver sausage.

When it comes to geese, you can't help mentioning foie gras. The French are the best. But I advise you to buy the most expensive and best if you want to try. I just didn't do that at first, and when I came into contact with inferior goods, I felt the smell of rotting corpses, which was almost disgusting. I didn't come into contact with it until I lived in the French countryside and tasted the best foie gras, but it has been wasted for decades.

Hello, everyone. Today, I foolishly share with you a method of braised goose. First of all, we chop the slaughtered and cleaned goose into large pieces (the size of the bottom of a coke bottle) to prevent it from stewing when roasting.

First, soak the chopped goose in cold water for 15 minutes to remove blood.

Second: Boil the goose soaked in water for five minutes. In the process of passing water, you can add a proper amount of cooking wine ginger and onion to remove the fishy smell.

Third: take out the goose that is drowned, wash it and let it cool. Add cooking oil (more oil, because there is no oil in goose meat), ginger onion, three teas, star anise, pepper, sea pepper, soy sauce and watercress, stir-fry until the goose meat is stir-fried again, and then add boiling water (if cold water is added, the goose meat will tighten quickly and the taste will be affected).

Fourth: After the goose is cooked for half an hour, add chicken essence, monosodium glutamate, salt, sugar, pepper and soy sauce (color). When the water is dry, the pot can be cooked, and a delicious roast goose is finished.

Fifth: It is worth noting that Daiwa had better use goslings and male geese, so that the meat quality of geese is tender.

How to make goose delicious? Goose has high nutritional value and contains 18 kinds of essential amino acids. Protein in goose meat is a high-quality protein with low fat content and good quality. The content of unsaturated fatty acids is as high as 66.3%, which is more than other meats and is beneficial to human health. Goose meat has low melting point and soft texture, which is easily absorbed and digested by human body.

Goose is a herbivore. Goose meat is an ideal nutritious and healthy food with high protein, low fat and low cholesterol. Chinese medicine believes that goose meat has the functions of nourishing stomach to quench thirst, invigorating qi, clearing the five internal organs, nourishing yin and benefiting qi, warming stomach and relieving lead poisoning.

Goose should be the best stew in Northeast China-big goose stewed potatoes. Let's share the practice below.

Stewed potatoes need goose, potatoes, star anise, cinnamon, fragrant leaves, dried peppers, green onions, ginger, cooking wine, soy sauce, soy sauce, crystal sugar, salt and chicken essence.

Step 1: Wash and chop the goose into large pieces, rub it with a little salt, and rinse off the water for later use. Slice onion and ginger.

Step 2: Boil the water in the pot, add cooking wine and ginger slices, boil the water, and take out the goose for 2 minutes.

Step 3: Boil the oil, add onion, ginger, star anise, cinnamon and fragrant leaves and stir-fry until fragrant, add goose and stir-fry, cook wine, add light soy sauce, dark soy sauce and rock sugar and stir-fry for 5 minutes, and stir-fry the goose as much as possible.

Step 4: Add boiling water, boil with high fire, simmer with low fire for 1 hour, and insert and penetrate the goose meat with chopsticks. Add potato pieces, then simmer for 20 minutes until the potatoes are soft, season with salt, and take out the chicken essence.

This big goose is not a down jacket in Canada, but a goose that eats goose soup and eats goose meat all the year round without coughing. There is goose meat in the sky and donkey meat on the ground. Goose in the countryside, 12 yuan a catty, about seven or eight catties each. Goose meat is low in fat, good in quality and high in unsaturated fatty acids, especially linolenic acid, which exceeds other meats. Goose can also be smoked, steamed, roasted, roasted, sauced and fermented.

I remember when I was a child, the rural white goose was a well-deserved trump card. When the goose saw a stranger yelling at its owner, it knew it was coming. It has a strong individual attack power, and would rather be bitten by a dog than ground by a goose. This goose is full of treasure. It is said that goose is delicious. What should geese do to taste good? We found several common delicious practices.

The roast goose in Shenjing is the best and belongs to Cantonese cuisine. It is called "deep well" because the stove used to roast goose is very deep, as deep as a well, so it is called "deep well to roast goose". Small and medium-sized Qingyuan black brown goose is the best. The whole goose is stripped of wings, feet and internal organs, blown and sprayed with spices, stitched with belly, boiled in water, scalded with cold water, peeled with sugar water evenly, dried and pickled, and finally hung in an oven or an open flame for rotary baking. Roasted goose is golden in color and delicious.

Be sure to peel 12 hours or more, let the water dry naturally, and bake in the oven for 50 minutes. With plum sauce, the skin is crispy and the meat is tender and juicy. Especially the lower limbs of geese, the taste is stronger and more fragrant.

A famous dish in Northeast China is called goose stew in iron pot. In winter, a large iron pot will be set up in the open space to cook geese and fish. Soy sauce is an indispensable seasoning, which means that the umami taste of glutamic acid comes from a spoonful of soy sauce. Northeast stews did not use soy sauce at first. The older generation said that soy sauce will be bitter. Braised goose in pot!

Goose is a poultry with a long growth cycle, so its meat is very thick in the northeast, and it tastes best when stewed. When I was a child, I put a circle of pasta, pie or white flour cake next to the pot of a large iron pot. When the goose is stewed, there will be a golden crispy rice crust at the bottom of the cake, and there will be the smell of stewed meat below, which is very delicious.

Wu goose is a famous Anhui dish, salty and fresh, and fragrant into the bone marrow. Gourmets have commented that this dish is best matched with aged carved wine, and only in this way can we achieve the feeling of fusion of food and wine. It belongs to a method of marinated products, which tastes a bit like marinated duck, but the technological gap is different.

Xiangneng Palace Goose cooked with unique old braised pork is tender, smooth and fragrant.

Goose also has a delicious taste, called phoenix goose. Its pickling method is very strange. It is cooked and eaten. It's delicious, fat but not greasy, crisp and tender, which will definitely make you linger. Dried goose is a special kind of pickled goose product, which is made by slaughtering the goose, taking out its internal organs, but not removing its hair. You can make dried goose clay pot rice, steamed goose with taro and shredded radish. What kind of goose do you like best?

Wu Shan has a tradition of pickling salted products since ancient times, and Wugong Fan Goose is made of salted products and bittern mixed with traditional Chinese medicine, which is salty and fragrant, with unique local characteristics.

Raw materials: Great White Goose 1 piece (gross weight over 4 kg),

Production: Slaughter and wash the goose, blanch it, put it in a salt water pot, boil it over high fire for 70 minutes, and soak it in the pot for 30-40 minutes until the goose is thoroughly tasty.

Secret brine: 25 kg of clear water.

Material a (2 kg of pig bones, 2 kg of old hen 1 hen, 2 kg of old duck 1 hen, 2 kg of salted duck, 0 kg of bacon 1 hen, 2.5 kg of salted pork chops and 0 kg of salted fish/kloc-0).

Material b (chicken essence 500g, crystal sugar 200g, salt 100g, rice wine 1000g, sesame oil 1500g, scallion oil 500g).

Spice package: Flos Magnoliae 10g, Fructus Foeniculi 15g, rice husk 25g (belonging to traditional Chinese medicine, which can enhance fragrance), Fructus Tsaoko 15g, Fructus Amomi Rotundus 10g, Fructus Amomi Rotundus 10g, Fructus Amomi Rotundus 25g, Radix Angelicae Dahuricae 30g, and Fructus Amomi Rotundus.

Vegetable bag: 500 grams of chives, 200 grams of dried peppers and 200 grams of garlic.

Making:

1. Soak the salty goods in material A in cold water 1 hour, and wash them for later use.

2. Take 1 barrel, pour clean water, add material A to boil, add seasoning bag and simmer for half an hour, add vegetable bag and simmer for about 12 hour.

3. Use a fine hourglass to remove the residue, add material B, and then pickle the whole goose, goose head, goose web, etc.

Maintenance and reuse of salt water;

1. Salt water should be boiled every night for preservation.

2. Take curing five geese every day as an example. Change the seasoning bag once a week and the vegetarian bag once every three days. Pay attention to salvage the dregs with a colander every day.

3. When the goose is marinated, the blood foam of the marinated goose should be removed after the pot is boiled.

4. Change salty goods frequently, usually once every five days. The changed salty goods can continue to be cooked (salty pork chops can be made into pork chops soup, steamed pork ribs with powder, etc. And salted fish can be made into salted fish tofu, lobster sauce and salted fish. ). If the hotel wants to use the salty goods in these marinated soups frequently, it can appropriately speed up the frequency of changing the salty goods.

Technical key:

1, choose fat old geese, at least 4 kg or more.

2. Because it takes a long time to marinate the goose, in order to ensure that the goose skin is not broken, you can cover the goose evenly packed in the halogen pot with a bamboo grate to prevent water from rolling into the goose skin.

note:

1, this kind of brine is most suitable for marinated geese, especially fat old geese, because this kind of goose is older than chickens and ducks, and its oil is thicker, so it is suitable for marinating for a long time. Salty goods can only be cooked for a long time to bring out the salty taste. The two complement each other, and the salty taste of bacon goes deep into the goose bone.

2. Salted goose can be eaten directly with a knife or processed continuously to make dishes with various flavors.

Hello, Roast Meat Dong. There are many ways to roast goose, such as roast goose, Chaozhou braised goose, Enping braised goose and so on. Today, I will teach you how to cook roast goose.

Ingredients: 1 beautiful goose (fat, no soup skin injury, no congestion), 2 tablespoons of roasted goose salt (see the back of the article for the formula), 1 tablespoon of roasted goose sauce (4 kg of seafood sauce, 2 kg of oyster sauce with bamboo sauce, 2 tablespoons of sesame oil, and half a catty of fried garlic), and a little soy sauce.

1 Wash goose, hang and drain.

2 Put the roasted goose salt, roasted goose sauce and a little light soy sauce into the goose cavity, wipe it evenly, and sew the opening of the goose butt with a goose tail needle to prevent the sauce from flowing out.

Let the goose lie flat, chest down and back up for half an hour.

4. Insert the goose into the trachea from the bleeding place of the throat knife, and inflate the goose until the goose skin swells and the goose body is full.

5. Heat a pot of hot water, put the goose into the scalded skin, scald it for about 6 seconds, let it cool, hook the roasted goose, air it until the skin is slightly dry, and pour the boiled goose crispy skin water (there is a picture at the back of the recipe article).

6 air-dry for two hours to make crispy paste (there is a picture at the back of the recipe article)

7. Preheat the goose oven. When the temperature rises to 180℃, put the goose in the oven and burn it back to back until the goose is golden and crispy, and it can be cooked in about an hour.

Roast goose

condiments

Garlic right amount

Onion amount

Ginger amount

1 goose

Spiced powder 1 spoon

A little salt

A little sugar

Light soy sauce

A little soy sauce

A little cooking wine

A little oil

Maltose 1 spoon

Half a spoonful of apple vinegar

Steps to roast goose

1. Wash goose gizzards, put them in slightly boiling water for a while, and add a little cooking wine to remove fishy smell and blood.

2. Dry the surface moisture with kitchen paper and start pickling. Stir-fry onion, ginger, garlic, oil, salt, sugar, allspice powder and cooking wine evenly, and gently massage. Refrigerate overnight.

3. Sweep off the onion, ginger and garlic powder on the surface, drain the marinated sauce and dry it naturally 1 hour.

4. Stir the crisp water, open a spoonful of maltose with a little warm water, and add a little apple vinegar for later use.

5. Brush a layer of crispy water and enter the oven for 70 degrees hot air circulation air drying 10 minute. This step is repeated four times.

7. The color is even, and it is better not to be burnt.

8. Eat immediately after chopping. You can get some sour plum sauce as dipping sauce.

The above content was written by Siumiau, a high-quality user of bean and fruit food.

==================================================================

For more food to unlock, please go to the official account of "Douguo Food" WeChat.

Or "Douguo Gourmet" Sina Weibo official account.

A: I've eaten many kinds, but the goose stewed in iron pot is still delicious. The practice of stewing goose in iron pot is shared with you as follows:

1 main components

1. 1 Goose 1.

1.2 potatoes (potatoes), peeled, cut into pieces (mahjong size) and soaked in water for later use.

1.3 first-class corn flour, 75g per person.

1.4 white flour, 75g per person.

2 auxiliary materials

2. 1 oil, salt, sauce and vinegar, right amount.

2.2 Pepper aniseed, right amount.

2.3 Cut the green onion into sections, with appropriate amount.

2.4 baking soda (flour screwdriver), right amount.

Yeast 2.5, right amount.

3 cookers