Ingredients: 500g goose, 300g bamboo shoots and 300g konjac.
Seasoning: Chili oil 10g salt 4g pepper 2g cooking wine 10g rock sugar 10g monosodium glutamate 2g pepper 3g garlic (white skin) 5g onion 5g pepper (dried red tip) 5g pickled pepper 5g ginger 3g mustard tuber 10g coriander 15g each.
manufacturing method
1. Cook the goose, remove the bones and chop the meat into strips;
2. Wash bamboo shoots and cut them into sections;
3. Slice the konjac, put it in a boiling water pot, and take it out to control the water;
4. Slice ginger and mustard tuber;
5. Wash coriander and cut into sections;
6. Heat a wok with red oil, add dried peppers, pickled peppers, pickled ginger, pickled mustard tuber and garlic and stir-fry until fragrant;
7. Boil the roasted goose, bamboo shoots, konjac slices and water in a pot, add refined salt, pepper, cooking wine, rock sugar and monosodium glutamate and cook until the goose is cooked;
8. Finally, sprinkle with chopped green onion and coriander. Expand other similar answers (5) Hide other similar answers (5) Fish Jump 2008-11-210: 23:14 222.21.44. * Report goose buds.
Ingredients: 500g goose, 300g bamboo shoots and 300g konjac.
Seasoning: Chili oil 10g salt 4g pepper 2g cooking wine 10g rock sugar 10g monosodium glutamate 2g pepper 3g garlic (white skin) 5g onion 5g pepper (dried red tip) 5g pickled pepper 5g ginger 3g mustard tuber 10g coriander 15g each.
manufacturing method
1. Cook the goose, remove the bones and chop the meat into strips;
2. Wash bamboo shoots and cut them into sections;
3. Slice the konjac, put it in a boiling water pot, and take it out to control the water;
4. Slice ginger and mustard tuber;
5. Wash coriander and cut into sections;
6. Heat a wok with red oil, add dried peppers, pickled peppers, pickled ginger, pickled mustard tuber and garlic and stir-fry until fragrant;
7. Boil the roasted goose, bamboo shoots, konjac slices and water in a pot, add refined salt, pepper, cooking wine, rock sugar and monosodium glutamate and cook until the goose is cooked;
8. Finally, sprinkle with chopped green onion and coriander. Lian Pengfei 2008-11-21/kloc-0: 24:1161.51. :: Reporting methods.
1. Cook the goose, remove the bones and chop the meat into strips;
2. Wash bamboo shoots and cut them into sections;
3. Slice the konjac, put it in a boiling water pot, and take it out to control the water;
4. Slice ginger and mustard tuber;
5. Wash coriander and cut into sections;
6. Heat a wok with red oil, add dried peppers, pickled peppers, pickled ginger, pickled mustard tuber and garlic and stir-fry until fragrant;
7. Boil the roasted goose, bamboo shoots, konjac slices and water in a pot, add refined salt, pepper, cooking wine, rock sugar and monosodium glutamate and cook until the goose is cooked; To tell the truth, it's delicious ~ really ~ 675417842 2008-1-210: 24: 24 60.19.4. * Report the goose bamboo shoot pot.
Ingredients: 500g goose, 300g bamboo shoots and 300g konjac.
Seasoning: Chili oil 10g salt 4g pepper 2g cooking wine 10g rock sugar 10g monosodium glutamate 2g pepper 3g garlic (white skin) 5g onion 5g pepper (dried red tip) 5g pickled pepper 5g ginger 3g mustard tuber 10g coriander 15g each.
manufacturing method
1. Cook the goose, remove the bones and chop the meat into strips;
2. Wash bamboo shoots and cut them into sections;
3. Slice the konjac, put it in a boiling water pot, and take it out to control the water;
4. Slice ginger and mustard tuber;
5. Wash coriander and cut into sections;
6. Heat a wok with red oil, add dried peppers, pickled peppers, pickled ginger, pickled mustard tuber and garlic and stir-fry until fragrant;
7. Boil the roasted goose, bamboo shoots, konjac slices and water in a pot, add refined salt, pepper, cooking wine, rock sugar and monosodium glutamate and cook until the goose is cooked;
8. Finally, sprinkle with chopped green onion and coriander. den 1 1 1 2008- 1 1-2 10:26:34 2 19. 135.438+047。 *.
Ingredients: 500g goose, 300g bamboo shoots and 300g konjac.
Seasoning: Chili oil 10g salt 4g pepper 2g cooking wine 10g rock sugar 10g monosodium glutamate 2g pepper 3g garlic (white skin) 5g onion 5g pepper (dried red tip) 5g pickled pepper 5g ginger 3g mustard tuber 10g coriander 15g each.
manufacturing method
1. Cook the goose, remove the bones and chop the meat into strips;
2. Wash bamboo shoots and cut them into sections;
3. Slice the konjac, put it in a boiling water pot, and take it out to control the water;
4. Slice ginger and mustard tuber;
5. Wash coriander and cut into sections;
6. Heat a wok with red oil, add dried peppers, pickled peppers, pickled ginger, pickled mustard tuber and garlic and stir-fry until fragrant;
7. Boil the roasted goose, bamboo shoots, konjac slices and water in a pot, add refined salt, pepper, cooking wine, rock sugar and monosodium glutamate and cook until the goose is cooked;
8. Finally, sprinkle with chopped green onion and coriander. yayac _ ch 2008- 1 1-2 1 1 1: 13:05 6 1. 132. 138。 * Report the goose bamboo shoot pot.
Ingredients: 500g goose, 300g bamboo shoots and 300g konjac.
Seasoning: Chili oil 10g salt 4g pepper 2g cooking wine 10g rock sugar 10g monosodium glutamate 2g pepper 3g garlic (white skin) 5g onion 5g pepper (dried red tip) 5g pickled pepper 5g ginger 3g mustard tuber 10g coriander 15g each.
manufacturing method
1. Cook the goose, remove the bones and chop the meat into strips;
2. Wash bamboo shoots and cut them into sections;
3. Slice the konjac, put it in a boiling water pot, and take it out to control the water;
4. Slice ginger and mustard tuber;
5. Wash coriander and cut into sections;
6. Heat a wok with red oil, add dried peppers, pickled peppers, pickled ginger, pickled mustard tuber and garlic and stir-fry until fragrant;
7. Boil the roasted goose, bamboo shoots, konjac slices and water in a pot, add refined salt, pepper, cooking wine, rock sugar and monosodium glutamate and cook until the goose is cooked;
8. Finally, sprinkle with chopped green onion and coriander. Red roast goose is a famous food in Chaoshan area. With developed economy and convenient transportation, as long as there are Chaozhou-Shantou vegetables in major cities across the country, there must be braised geese. Its taste and preparation method have been widely accepted by people in the southeast and northwest regions. As a dish, it, like other dishes, can not be separated from the selection of materials and exquisite production technology.
The unique terroir and water quality of Waisha Town and Bart Town in Chaoshan area gave birth to the famous Chaoshan specialty "Lionhead Goose", which is bigger than any goose species, each weighing about 7 kg, and the big goose can reach 10 kg. February to June of the lunar calendar is the peak season every year. Feeding on grass, rice and feed, head sarcoma and drooping are developed. The head is a big statue of the immortal head, with a big nose, thick neck, big feet, dark gray hair and grass, which looks like a lion's head. Its full name is "Chenghai Shouxing Lion Head Goose", which is accompanied by Chaoshan traditional pot-stewed cooking method, and it tastes endless. Its main characteristics: loose bones and tender meat. The smoothness of bone marrow is incomparable to other goose breeds. Here's how to make it:
Kill the goose: first tie your feet with a small rope, lift them up, and hold the hair on the back of your neck with your hands. Make the larynx protrude to the edge of the knife, and then cut and slaughter it. After clearing blood, put it in hot water with preset temperature to scald and pluck hair. The temperature of hot water is about 70 degrees Celsius. First, remove the foot membrane and let the goose's feet be colored. Then from beginning to end, the wings, abdomen and tail are plucked in turn, and the abdomen is opened, the internal organs are taken out, the lungs are taken out, and the blood in the cavity is washed.
Saline: pepper100g, star anise150g, cinnamon100g, clove 50g, red yeast 50g and licorice 50g are put into a "medicine bag"; Slice 500 grams of fat, fry the pig oil until cooked, and discard the residue. Take stainless steel pot, pour clean water 12.5kg, soy sauce 1500g, soy sauce 1500g, fish sauce 500g, crystal sugar 150g, refined salt 500g, boil over high fire, and add lard, ginger 250g and garlic 250g. The longer the brine is stored, the more fragrant it is. Its preservation method: it needs to be cooked once every morning and evening, and the "medicine bag" is generally replaced every 15 days. According to the consumption loss, soy sauce, soy sauce, salt, sugar and wine should be added in proportion every day. After marinating every day, Nanjiang, garlic, green garlic and coriander should be picked up. Do not mix water to prevent deterioration. Goose oil on salt water should be reserved for later use.
Braised goose meat: evenly spread the goose meat inside and outside with 100g spiced salt, and horizontally support it in the abdominal cavity with bamboo chopsticks10min. After the brine is boiled, put it into the light goose to boil, and then switch to medium heat. In the process of marinating, the marinated goose should be hung up and put down after the soup is served. Repeat three times. The marinating time depends on Guan Ge's age and tenderness, and it takes about 1 hour for 30 minutes to cook. Also pay attention to turn the goose over several times to make it delicious. Then pick it up and hang it. Stay calm.
Goose chop: chop the goose neck first, cut the goose head into 6 pieces, cut the goose neck into 5 cm long pieces, and then cut into 4 pieces. Take off the goose wings and feet (goose feet), cut the goose wings into 5 cm long sections and cut them into two sections between the bones. Goose web is cut from claw to claw, tube bone is cut into two pieces, and then cut between tube bone and claw. Cut the goose's body, cut it from the abdomen with the abdomen facing up, cut it into two parts to remove the sternum and spine, and cut it according to the horizontal stripes. Remove two bones from the leg meat and cut into pieces in a straight line.
5. Brine drenching and seasoning: fish goose oil from the surface of brine, put it into a wok, heat it to remove water, and fish it out. Add clear water to the marinade (because the marinade is salty), add garlic, coriander, red pepper and ginger slices, cook for 5 minutes, take out all the ingredients, filter, and add goose oil and sesame oil to make the marinade. After the goose lays eggs, pour them on the goose or put them in a small bowl. Stir coriander. Chop garlic into mud, add white vinegar, red pepper powder and a little sugar to make seasoning, commonly known as "garlic vinegar".
Goose viscera is also a delicious dish. Such as goose intestine, brine goose liver, goose kidney, goose blood, etc. Goose intestines: put the goose intestines into boiling water, that is, the goose intestines will rise immediately. Mix well with marinated soup and cut into pieces. Its characteristics: cool and fragrant.
1. The simplest home-cooked steamed salted goose:
Soak in clear water for 6 hours to remove excess salty taste, then steam or boil 1 hour, cut into pieces and plate.
Goose meat is smooth, dry and salty. Especially suitable for soaking rice.
2. Salted goose and cabbage pot
Wash half of the salted goose with warm water and cut into pieces for later use.
Clean a Chinese cabbage and cut it for later use (I bought this one less than 3 kg).
Put the washed salted goose into the pot, add appropriate amount of onion and ginger slices, and boil with clear water. Remove the floating foam on the surface with a spoon, add appropriate amount of yellow wine, and simmer for about half an hour. Pour in the washed Chinese cabbage and bring to a boil. Turn the heat down until the Chinese cabbage is rotten. Turn off the heat! (Because the goose itself is a salty goose, there is no need to put salt. )
Although salted goose is pickled, it is not too dry and its meat is salty and fragrant. It tastes like Jinhua ham, with some meat. It's very attractive. The salty goose also has some salty flavor that permeates into the soup, so that the simple Chinese cabbage absorbs the flavor essence and the clear soup becomes salty. This delicious food can't be missed.
Ingredients: half a chicken in soy sauce, 1 ginger, 1 star anise, 1 cinnamon, soy sauce (soy sauce and soy sauce cannot be replaced).
Method for making black soy sauce chicken: First, cook 3 tablespoons of black soy sauce chicken juice, 2 tablespoons of sugar, 1 teaspoon of monosodium glutamate, half a spoonful of soy sauce and half a cup of water with spices over slow fire. In order to make the marinade fragrant, turn off the fire when the juice is concentrated to the amount before adding water.
Pick up the seasoning, and the rest is delicious marinade.
Pour the marinade on the chicken.
Wipe both sides evenly, marinate for about two hours, and turn it over several times on the way to taste.
Take it out and turn the skin over. At this time, the chicken is basically cooked. The following steps are to make the skin more colorful and refreshing. Pour the juice on the surface and use medium fire to remove the sting (the fresh-keeping bag can be pulled out for easy observation, so that the juice will not splash when bitten by medium fire).
Ding cooked on medium heat for 2 minutes, then took out the juice. If so, I stung for 3 times, 2 minutes each time, and poured the juice for 3 times.
Ding Ding (8+2×3) 14 minutes later, release it.
Material: A goose weighs 400 grams.
Composition:
The first group: 20 grams of cinnamon, aniseed, pepper, tsaoko, cinnamon, clove, fragrant leaves, kaempferia kaempferia and white fat;
The second group: 50g of refined salt, 0g of monosodium glutamate15g, 0g of chicken essence15g and 20g of tender meat powder.
The third group: 75g of coriander, chives, onions, ginger, garlic, coriander and red pepper.
Method:
1. Choke the goose to death, remove the fur and internal organs (make a small incision under the left wing to remove internal organs, internal organs and esophagus), after cleaning, stab two holes 15cm deep in the chest with a sharp knife, but don't pierce the skin and ribs, and then stab a hole in the thigh for later use.
2. Grind the first 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 to make juice, put them into a wooden bucket and stir them evenly, then put in the pickled goose, fill the holes in the abdominal cavity, chest and thigh with the juice in the bucket, then refrigerate and marinate for 12 hours, and then take them out and air dry in a ventilated place for 15 days.
Here are three examples of wind goose dishes:
Wind goose three feet
Ingredients: 1 weight of a goose1500g of wax gourd, 250g of duck cake 12 pieces of batter, 50g of onion, 50g of cucumber, 50g of water mushroom one hundred and fifty, 5g of oyster sauce15g of refined salt, 3g of monosodium glutamate, 4g of chicken essence, 2g of pepper, 2g of sesame oil, 5g of wet raw flour1.
Method:
1. Steam the goose in a cage for 15 minutes, then take it out, remove 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 the broth, refined salt, monosodium glutamate, chicken essence and pepper to ignite, and when the soup is milky white, put it into the basin, that is, Chengfeng goose eats the 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.