Making raw material editing
Shenjing roasted goose
Shenjing roasted goose
1 goose, 15g salt, 5g allspice powder, 25g bamboo paste, 10g sugar, 5g galangal powder, 10g soy sauce,
500g of rice vinegar, 200g of maltose and 2g of orange pigment. [2]
Production method editing
Shenjing roasted goose
Shenjing roasted goose
Preparation: 1 goose, the internal organs should be taken out from the tail without breaking the skin. Take out the lungs and trachea, wash them, and blow through the small hole at the back of the neck.
Stuffing: Mix 15g salt, 5g allspice powder, 25g vermicelli sauce, 10g white sugar, 5g galangal powder and 10g soy sauce, fill it in the stomach, and then pierce the tail hole with a goose tail needle.
Splash: after blowing through the small hole, spray it on the skin with boiling water and spray it evenly from head to body.
Hook: Hold the left wing with your left hand, go to the left wing first, insert the hook into the wing nest first, then hook the right wing, and the goose head penetrates into the ring.
Epithelium: Put 500 grams of rice vinegar, 200 grams of maltose and 2 grams of orange-red pigment into a container, squat in hot water and stir evenly, then take it out and pour it on the goose.
Drying: roast the goose with slow fire until it is dry.
Out of the oven: burn for 25 to 30 minutes until the skin is crisp.
Serving: Remove the goose's tail needle, drain the water in the cavity and serve in pieces.
Precautions editing
1. You should choose a fat and tender goose that is about 90 days old and weighs about 3,500 grams. There is no congestion or scar on the surface of the goose.
2. The amount of two kinds of soup to be added when preparing flavor juice depends on the size of goose abdominal cavity. Generally, the flavor juice is poured into the abdominal cavity to 1/3. After the soup is full, it is necessary to lay the goose flat for a period of time so that the soup can soak the abdominal cavity evenly.
3. It is advisable to draw it to 80% full, not to play it too full. And don't hold the goose's chest and other parts with your hands after smoking, so as not to leave dents.
Brush the crispy skin evenly, or the skin color of the goose will be inconsistent after baking.
5. When hanging in the oven, be sure to master the heat and turn the goose in the oven several times. You can also use an automatic converter to make it evenly heated.
6. In order to make the skin of goose smooth and shiny, you can also brush sesame oil on the skin of goose several times during the baking process.