goose
1000g
condiments
oil
Proper amount
Light soy sauce
Proper amount
dark soy sauce
Proper amount
ginger slice
Proper amount
Eight angles
Proper amount
Onion amount
Cooking wine
Proper amount
step
1. Wash and chop the goose, and then soak it in clear water to clear the blood.
Prepare seasoning
3. Put cold water in the pot, scoop it up and wash it.
4. Pour proper amount of oil into the pot, heat for 5 minutes, and saute the star anise and ginger slices.
5. Pour in the goose and stir well.
Add cooking wine
7. Add soy sauce and soy sauce
8. Add boiling water, the water should cover the food, add onion and cover it with high fire, cook for 5 minutes, then turn to low heat and cook until the goose is cooked.
9. After that, open it, add the red pepper, stir fry evenly, burn for 2 minutes, and turn off the heat.
10. Put it in a bowl and sprinkle with chopped green onion.
skill
Goose meat should not be cooked, so it must be simmered over low heat, and water should be added at one time.
Goose should not be eaten with eggs and pears.
No chicken essence, it's delicious.
Question 2: How to eat geese is delicious?
Goose meat is rich in nutrition, with the characteristics of low fat content in protein, and it has a good effect of nourishing yin for women. What are the methods of goose meat and how to make goose meat delicious? Today, I collected and arranged a set of China goose meat practices for you, telling you what the goose meat practices are and how to make them delicious.
The practice of goose meat is the complete set of home-cooked goose meat practices.
Ingredients: 300g goose, green bamboo shoots 100g, 2 red peppers, scallion 1 root, ginger 1 small pieces, 50g cooking oil, 3 tsps soy sauce, 3 tsps cooking wine, bean paste 1 tsp, and refined salt 1 tsp.
The practice of home-cooked goose meat
1. Wash the goose and cut into pieces; Green bamboo shoots are cut into hob blocks; Sliced onion and ginger;
2. Heat the oil, stir-fry the bean paste, onion slices and ginger slices in the pot, stir-fry the goose slightly when it smells, cook the cooking wine and soy sauce, add refined salt and monosodium glutamate, and continue to stir-fry;
3. When the meat is colored, add appropriate amount of boiling water. After boiling, turn to low heat and burn slowly. When the meat is cooked, add pepper and green bamboo shoots, and then cook the green bamboo shoots.
The practice of goose meat: the practice of cooling goose meat.
Ingredients: goose breast 1/2kg shredded ginger 1/2 cups shredded pepper 1/4 cups celery 1/2 cups soy sauce 1/2 tablespoons Shaoxing wine 1 tablespoon sugar or monosodium glutamate.
The practice of cold goose
1. Wash the goose breast, smear a little salt on it, add water and boil it with strong fire, then change it to medium fire until the blood is released, then turn off the fire, cover the pot and stew the goose, take it out and cool it, then cut it into thin slices for later use.
2. blanch celery with hot water, then rinse with cold water, and then drain the water for later use.
3. Mix the seasoning and goose slices evenly, marinate and taste, then add other materials and mix well. When serving, you can arrange the goose slices with chopsticks first, then spread other materials, and finally pour the sauce on them.
Practice of Goose Meat: Stewed Goose Meat with Shashen Yuzhu
Ingredients: 250g goose, Polygonatum odoratum15g, Glehnia littoralis15g, 30g yam, 2g salt.
Stewed goose with Radix Adenophorae and Rhizoma Polygonati Odorati;
First, wash the goose, cut it into small pieces, wash the Adenophora adenophora, Polygonatum odoratum and yam, put them into the pot together, add appropriate amount of water, boil them with strong fire, then simmer them with low fire until the goose is rotten, season them with refined salt, and serve them with soup.
The practice of goose meat: the practice of goose meat tonic soup
Ingredients: 250g lean goose, 30g yam, 5g glehnia root, Polygonatum odoratum/kloc-0, salt, monosodium glutamate, cooking wine, pepper, ginger slices, chicken soup and chicken oil.
Practice of goose nourishing yin decoction
1. Wash goose and pork separately, soak them in boiling water pot, take them out and drain them, and cut them into shreds for later use.
2. Remove impurities from Rhizoma Dioscoreae, Radix Glehniae and Rhizoma Polygonati Odorati respectively, wash them with clear water and put them into gauze bags for later use.
3. Wash the cooking pot, put it on the fire, pour in chicken soup, add shredded goose, shredded pork, medicated bag, refined salt, cooking wine, pepper and ginger slices, cover the pot, cook until the meat is cooked, pour chicken oil on it and season with monosodium glutamate.
Goose practice daquan
The practice of goose meat is a complete book. Cooking white goose with taro
Ingredients: 5000 grams of goose, 500 grams of taro, 35 grams of red pepper tip, 50 grams of fermented bean curd (red), 25 grams of onion, 0/5 grams of ginger/kloc-,0/5 grams of garlic (white skin)/kloc-,20 grams of sugar, 35 grams of cooking wine and soy sauce/kloc-.
Taro white goose
1. Wash the goose, dry it and wipe it evenly with salt;
2. Stir the seasonings such as lobster sauce, southern milk, Jiang Mo, sugar, wine and soy sauce evenly;
3. Put it into the goose belly, sew the goose belly with fine twine and put it into the plate;
4. Move the plate into the pot and steam for about 90 minutes, first take out the taro;
5. Steam the goose for another 30 minutes, take it out and smear it with soy sauce;
6. Add 10 g of tea oil, pour in steamed juice, about 2 cups, boil and add seasonings such as oyster sauce, soy sauce, raw flour, sesame oil and pepper to thicken;
7. When eating, take a proper amount of taro and goose, put it in a pot, add a proper amount of water, and boil it on low heat;
8. Add a proper amount of sauce and serve after boiling.
Goose meat is the best way to cut goose meat.
Ingredients: Goose 1/4, Ginger 1, 2 onions, appropriate amount of rice wine, 1, 3 tablespoons of orange sauce, 2 nd and 9 th floor tower bottom 1 tablespoons, red pepper powder 1/2 tablespoons, a little soy sauce and a little wine.
The practice of white-cutting geese:
1, pat the ginger loose with a kitchen knife and cut the onion into long sections for later use.
2. The fine hair on the goose surface ..................................................................................................................................................................... & gt
Question 3: How to make goose delicious? Several methods are the most popular, and 9 recipes have been uploaded recently.
Crispy goose
Salted goose
Roasted wax gourd with goose meat
Red roasted goose
Beer goose
Fried rice with fermented bean curd and sauced meat
Mushroom goose soup
Roasted goose with tea oil
Potato goose soup
The best is the following one.
Goose with fennel sauce
Processing raw materials of fennel sauce goose;
Material: 2000 grams of goose.
Seasoning: 5 grams of star anise, 200 grams of soy sauce, 50 grams of onion and 35 grams of ginger.
How to use fennel sauce goose;
1. Kill geese in the dead of winter, remove hair and viscera, and marinate with salt for one night;
2. Wash it with warm water the next day, put it in a cold water pot and boil it with high fire;
3. Add chopped green onion, ginger slices, soy sauce and star anise;
4. Cook with low fire 1 hour, and take the goose after the pot is cooled off;
5. Chop the goose breast into small pieces and put them on the plate as the bottom material, and then cut other goose meat into pieces by oblique knife method;
6. Arrange them in the shape of stairs, scoop them up with a knife and put them on a plate, and pour hot soup when eating.
Question 4: What should I do to make goose delicious?
Goose meat is tender, fragrant but not greasy. Most of them are simmered soup, and they can also be smoked, steamed, roasted, roasted, sauced and rotten.
Among them, red roast goose is the most delicious, and the method is as follows:
1. Cut the cooked goose into strips 1 cm square, fry them with peanuts and take them out for later use.
2. Put the soy sauce, brown sugar, wet starch and refined salt together, and add appropriate amount of water to make a thin paste for later use.
3. Put a little peanut oil in the pot. When the oil is hot, add onion, ginger and minced garlic. After cooking, add the fried goose, stir fry, hook the thin paste prepared with brown sugar and wet starch, stir fry again, and wait until the thin paste becomes thick and evenly sticks to the goose.
Question 5: How to cook the stewed goose?
Ingredients: goose, cooking wine, onion, ginger, garlic and pepper.
Exercise:
1. Peel the goose and cut it into small pieces, put it in hot water, add cooking wine, stir, and skim off the floating foam.
2. Put the oil in the pot, pour the goose, and then add the prepared onion, ginger and pepper to stir fry.
3. Stir-fry for a while, add appropriate amount of water and stew the goose until it is cooked.
Question 6: I don't know how to make four pieces of goose delicious. Ask the chef's website.
Question 7: There are four main ways to cook geese. 1. plum goose.
Practice: Evenly smear goose meat with proper amount of salt, sugar, ginger juice, Shaoxing wine and soy sauce. Heat the goose with medium oil, fry the goose until golden brown on both sides, and take it out for later use. Stir-fry noodles with soy sauce, add chicken soup or water, add appropriate amount of plums and sliced sugar, season with salt and sugar, put the goose back, stew and collect the juice, take out the pieces and pour the juice on it.
2. Braised vegetables with goose meat
Practice: Wash and chop the goose, blanch it with boiling water, take it out, and clamp the fine hair with tweezers. Slice the mushroom handle with an oblique knife, wash the yam and carrot, peel and cut into pieces, and wash other raw materials for later use. Add a little salad oil to the pot, add chopped green onion, ginger slices and goose, stir-fry, add cooking wine, add a proper amount of broth to boil, add other raw materials, refined salt, chicken essence and bay leaves, and turn to low heat for 30 minutes.
3. Stewed Chinese sauerkraut with goose
Practice: slice garlic, wash sauerkraut and shred, wash coriander and cut into sections. Wash and cut the goose into pieces, blanch it with boiling water and take it out. Heat the oil pan, pour in the goose pieces, add pepper, aniseed, salt, chicken essence and soy sauce and stir-fry until the goose is cooked. Take another oil pan. Stir-fry garlic slices when the oil is hot, pour in goose, add a little salt and broth, stew for 10 minute, and sprinkle with coriander.
4. Braised chicken with goose
Practice: Saute ginger and garlic with a small amount of oil, stir-fry chicken for a while, then add red roasted goose juice to stir-fry, and simmer for 3-5 minutes. Sprinkle appropriate amount of sesame oil before serving, stir-fry coriander for a few times and serve. Decorate with coriander leaves.
Question 8: What should a goose do to taste good? Invite others to dinner, roast goose with tea tree mushrooms
condiments
Goose (half)
condiments
Agrocybe aegerita (50g)
kitchenware
Boiling pot, frying pan
classify
Winter recipes autumn recipes Hot dishes are easy to cook for an hour.
Although it is troublesome to handle, you must pluck the goose before putting it in the pot.
Goose is boiled in cold water.
Turn on the switch, pour out the goose pieces and wash them.
Untreated wool is easy to pull up after flying over the water.
Soak Agrocybe aegerita to remove old roots.
Wash and cut into sections for later use.
The seasoning is ready.
Heat a little corn oil in the pot, add the octagonal ginger slices and stir-fry until fragrant.
Stir-fry the goose pieces over high fire.
Add red wine, soy sauce and colored milk, stir well, and pour in Agrocybe aegerita.
Add June fresh and oyster sauce, add two bowls of water to boil, and simmer for 40 minutes until the soup is thick.
Open the lid, add two teaspoons of sugar and half a teaspoon of salt (the oyster sauce is salty because it is fresh in June, so the salt should be appropriate) to collect the juice.
Eat now.
Sanwei goose
condiments
Goose (half)
Potatoes (three)
condiments
Onion segments (appropriate amount)
Garlic powder (moderate amount)
Dried Chili (moderate amount)
Coriander (appropriate amount)
Ginger (appropriate amount)
kitchenware
Induction cooker, pressure cooker, wok
classify
Winter recipes autumn recipes hot dishes are slightly spicy and cook for several hours. Advanced difficulty
Wash the goose and put it in the pressure cooker until the chopsticks can be easily taken out.
Take the goose out of the pressure cooker and put it in a container, let the fat cool, and then take out half a bowl of broth from the pressure cooker just now.
Prepare all seasonings: salt, first-class fresh soy sauce, cooking wine, mushroom essence, chicken essence, cooked sesame, soybean oil, bean paste, white sugar, monosodium glutamate, fermented milk, signature bibimbap sauce, onion and garlic, pepper, coriander, ginger, potato and pepper.
Cut potatoes into hob blocks, onions into sections, garlic into powder, dried peppers into sections, and coriander into sections for later use.
Add soybean oil after the remaining water in the pot is boiled, and add chopped green onion and minced garlic when the oil temperature is 60% hot.
After the chopped green onion and garlic are slightly fragrant, add the pepper and stir-fry until fragrant.
Add the freshly dried goose.
Stir fry until the pan is dry, add cooking wine, soy sauce and a little salt, and stir fry again.
Add potato pieces and heat water or soup until you don't eat goose. Add bean paste, fermented milk, sugar, signature bibimbap sauce, pepper and salt.
Cover the pot and cook for 20 to 30 minutes.
It's ok when the soup is received.
Put it in a larger container, sprinkle with coriander and sesame seeds and you're done.
Stewed goose with bamboo shoots
condiments
Goose (0.5)
Dictyophora dictyophora (100g)
condiments
Zanthoxylum bungeanum (1 tablespoon)
Lycium barbarum (1 spoon)
Coix seed (1 spoon)
Lotus seeds (1 spoon)
Lily (1 spoon)
Ginger (0.5)
Garlic (5)
kitchenware
not have
classify
Salted stew for hours, unknown difficulty
Drain the goose and put the ginger and garlic into the casserole.
Add water, and the peppers start to stew.
Dictyophora was washed with white vinegar and began to soak its hair.
By the time the bamboo shoots are done, the goose is half done and delicious.
And then other auxiliary materials are added.
After an hour, put in the bamboo shoots.
Stew for another 40 minutes ... >>
Question 9: Simple method of marinating goose heart;
5 goose web, 1 pot Chaoshan brine.
Teach you how to cook Chaozhou stewed goose feet, and how to cook Chaozhou stewed goose feet is delicious.
1. Chop off the toes of the goose web, take the soup pot to boil, blanch it for about 1 min, take it out and rinse it to cool down.
2. Scrape off the thick yellow film on the goose web made of 1 with a knife.
3. Take another pot, add the tidal brine to boil, then put the goose feet in the second method, turn off the fire to keep the marinade slightly boiling for about 8 minutes, then turn off the fire, soak the goose feet for about 30 minutes and take them out.