1. Scrape the goose web clean, cut off the claw tip, cut open the upper side of the metacarpal with a knife, cut off the calluses at the bottom of the palm, and select the skin of the cucumber.
2. Set the pot on fire, add appropriate amount of water, blanch the goose web thoroughly, then rinse it with cold water, put the goose web into a container, add 10g Shaoxing wine, onion, ginger slices and appropriate amount of water, steam for about 50 minutes on medium fire, and when the goose web becomes soft, cool it slightly, and scrape off the joints on the goose web along the seam.
3. Clean the pot, add chicken soup and refined salt, boil and cool, add 240 grams of Shaoxing wine and fragrant grain and stir well. Cut the goose web into slightly thick silk, put it neatly in a covered bowl, then cover it with gauze, put the stirred fragrant granules on the gauze in the covered bowl, spread it out and cover it again, and take out the gauze and dregs for about 3 hours. Take out the goose web and put it in a plate. Cut cucumber skin into 8 autumn leaves. Cut the cherry in half and decorate it around the goose web.
The practice of duck's paw is completed. How to make duck's paw delicious?
Roasted goose web
600 grams of goose web.
Accessories: ham 25g, dried bamboo shoots 25g, mushrooms 25g.
Seasoning salt 3g monosodium glutamate 0.5g onion 10g ginger 10g broth 300g.
Roasting goose's feet
1. Stew the washed goose web in a water pot until it is half cooked, take it out, remove the phalanges and metacarpals, and soak it in duck soup for about 1 hour. Slice ham, bamboo shoots and water mushrooms.
2. Slice the onion and ginger into a bowl, arrange the bamboo shoots, ham slices and water mushrooms in turn, then arrange the goose web neatly, add refined salt, duck soup and monosodium glutamate, steam in a steamer for about 15 minutes, and take it out when it is cooked.
3. Turn the goose web over the plate, pick out the onion and ginger, and season with duck oil.
Pick goose web?
The ducks and geese control the water, pick up a duck and goose web with the left hand so that the palm is downward, draw a line along the bones on the back of the three toes of the duck and goose web with the fingernail of the right hand (or use a knife with the tip of the knife in the right hand), pinch off the toe tip of the duck and goose web with the hand (or chop it off first), then hold the toe tip of the duck and goose web with the thumb and forefinger, and push it from the toe tip to the palm. When it is pushed to the bottom, The big bones at the back end of the duck, goose and web are pushed to the palm from top to bottom, and then the bones can be taken out.
The authentic method of goose web abalone, how to make it delicious?
condiments
Small abalone 350g Chaozhou goose web 150g
Broccoli right amount
condiments
Chaozhou bittern with appropriate amount of soup.
A little onion and a little ginger.
A little salt and a proper amount of soy sauce.
Appropriate amount of yellow rice wine and appropriate amount of wet starch
Processing steps of abalone with goose web
1. Wash the fresh goose web and marinate it with salt water until it is cooked and soft.
2. Stir-fry ginger and onion in a wok, add rice wine, soup, salt and soy sauce to taste, add cooked abalone, cover and cook until it is mature, thicken it with wet starch, put abalone and goose's feet in a plate respectively, surround it with broccoli and pour in sauce.
How to make goose web soup, a special dish?
Practice of goose web soup, a special dish
The raw abalone juice is taken from the bottom of braised abalone and made of oyster sauce, ham and rich gravy, so the characteristics of abalone juice are mainly these three flavors. Braised abalone sauce can be used to cook many different ingredients. Stewed goose web in abalone sauce can enrich the flavor of ingredients. In the process of stewing, the gum spilled from palm wings was mixed with abalone sauce, and the sweet and smooth effect was obtained. Choosing lettuce can balance the thick and greasy feeling of dishes.
material
400g of goose web, 200g of lettuce, 60ml of abalone juice (packed), 20ml of oyster sauce, sliced ham10g, 20g of ginger, fried garlic10g, salt, sugar, rice wine, pepper and peanut oil.
working methods
1. Wash and chop goose webbed wings, and splash water for later use;
2. Boil the pot, add oil, saute ginger slices, stir fry for a while, preserve rice wine, add abalone juice, oyster sauce and appropriate amount of water;
3. After boiling, add ham slices and simmer until soft and glutinous;
4. Season with salt, sugar and pepper, add boiled lettuce and sprinkle with fried garlic.
The practice of halogen goose web, how to eat it well, and the homeliness of halogen goose web?
food
condiments
Goose web
eight
Tidal brine
4000 ml
condiments
oil
Proper amount
salt
Proper amount
energy
5g
Cooking wine
15g
Light red wine
30 grams
Yunnan small-scale milk cabbage
1 tree
pepper
1?o'clock
step
1. Wash the goose web and scrape the dirt off it with a knife.
2. Cut off the nails of goose feet with kitchen scissors.
3. Boil water in a hot pot, add enough water, add cold water to the pot, and add ginger slices and cooking wine to the water.
When the water temperature reaches the temperature of shrimp eye water (about 90 degrees), it can't be cooked. Boil for 10 minutes to force the blood out of the goose's feet, and then take it out.
5. supercool the goose web and wash off the stains on the surface of the goose web at the same time.
6. Goose control water for standby.
7. When the halogen fire is about to boil, reduce the fire and continue to boil until it is slightly boiling, and the temperature of the shrimp eye water. "
8. This is the temperature state between bittern boiling and shrimp eye water.
9. Put the goose web in step 6 into salt water and add rose wine.
10. Cook for 5 minutes, then turn off the heat. Soak goose web in salt water for more than 6 hours.
1 1.6 hours later, pick up the goose web with chopsticks and serve. If it is beautiful or for a banquet, continue with the following steps.
12. Soak Yunnan small-scale milk cabbage until it stops growing, take it out and control the water.
13. Put the milk cabbage and a piece of red pepper into a dish, then put the goose's feet in the step 1 1 in a proper position and pour a little marinade.
skill
In step 9~ 10, the water temperature should not exceed 90 degrees, that is, it should be soaked with the temperature of shrimp eye water. Otherwise, goose's feet will be born and ugly.
How to catch goose web with Sichuan vermicelli?
One: Goose web cooking ingredients: 7500g old chicken nuggets 1500g lean meat nuggets 1000g ham nuggets 500g ginger slices 200g garlic 50g shallots 250g coriander stalks 200g pepper 25g white pepper 25g dry pepper 150g star anise, tsaoko, cinnamon and fragrant leaves. 50g of dried tangerine peel, 0/50g of carved wine/kloc-,200g of oyster sauce, 0/50g of fish sauce/kloc-,6,500g of fresh soup, 6,500g of soy sauce, monosodium glutamate, chicken powder and 4,000g of salad oil (about 200g). Methods: 1. Drain goose web. The seasoning bag is made of dried capsicum, star anise, tsaoko, cinnamon, fragrant leaves, dried tangerine peel, pepper and white pepper. 2. Add salad oil to the pot and heat it to 50%, add ginger slices, garlic, coriander stalks and shallots, fry until the oil temperature in the pot reaches 80%, add goose feet in batches, fry until the skin becomes hard, and take out. Finally, add old chicken, lean meat and ham, and fry until the skin is golden and crisp. 3. Put the bamboo grate bottom into a stainless steel barrel, and then add the old chicken, lean meat, ham, ginger, garlic, coriander stalks, shallots, seasoning packets, etc. Then put the goose feet neatly in the bucket and press them with a disc. 4. Heat the pot with a little salad oil, add fish powder and stir fry, add fresh soup, mix with refined salt, refined wine, monosodium glutamate, chicken powder, white sugar, oyster sauce, fish sauce and soy sauce, boil and pour into a stainless steel bucket. 5. When the stainless steel barrel is on fire, first boil it with high fire, then slowly cook it with low fire until the goose feet are eight to nine ripe, pick out the goose feet and filter out the original juice for later use. [Note] Terrestrial fish meal: Terrestrial fish, namely the dried flounder, is a delicious seafood fish. Its shape is flat, each weighing about 100 ~ 150g. After peeling and roasting, the native fish is boned, and then ground into powder with a blender, which can improve the taste in cooking. 2. Cooking process of dry roasted goose's feet Raw materials: stewed goose's feet 12 vermicelli 200g stewed goose's feet juice 1000g garlic, 6 cloves of chicken oil and parsley segments. Methods: 1. Soak the vermicelli in clear water first, then take it out slightly, then cut it into 12cm long segments with scissors, and mix in a proper amount of chicken oil for later use. 2. Wash the pot on the fire, pour in the goose web juice and heat it, leave the fire and soak the vermicelli. 3. Heat the medium-sized casserole on the cooker, first pour the chicken oil into the pot, then add the garlic cloves to stir fry, then put the goose's feet on the bottom of the pot, pour 50 grams of the original juice of the goose's feet, then add the vermicelli, and cover the pot to burn. Turn the casserole while cooking until the juice is dry and fragrant. Open the lid, sprinkle some parsley and serve.
Braised boneless goose web?
Braised duck feet
material
Material: duck feet 300g.
Ingredients: 2 star anise, 2 small pieces of cinnamon, 4 dried peppers, 1 tsaoko, 2 cloves of garlic, about 0/0 of pepper, ginger, soy sauce, chicken essence, oyster sauce and cooking wine.
working methods
1, star anise, cinnamon and pepper are washed; Cleaning dried chili, cutting into two sections, and removing seeds; Cleaning Amomum tsao-ko and mashing with a knife; Slice ginger and peel garlic;
2. Put oil in a hot pot, add star anise, cinnamon and pepper, and let it explode with a small fire;
3. Add the duck feet, turn to high heat, spread the duck feet on the bottom of the pot, fry one side and then turn over, and fry the duck feet on both sides until slightly burnt;
4. Add two teaspoons of cooking wine and stir well;
5. Add ginger, garlic, Amomum tsao-ko, dried Chili, soy sauce, white sugar, salt, oyster sauce and chicken essence, and stir-fry until the duck feet are colored;
6. Add appropriate amount of hot water (completely submerge duck feet), and scoop out floating foam with a spoon when the fire is slightly boiling;
7. Cover the lid and simmer for about 30 minutes;
8. Open the lid and thicken the soup (at this time, you can take out the seasoning such as star anise).
The more detailed, the better. The way to stew goose's feet with snails, a famous dish in Jiangshan City. Thank you?
material
500 grams of snail, half chicken, minced meat 120 grams. 10g seasoning salt, 20g sugar, 20g Heshenghaoshifu chicken powder, 25g soy sauce, 2 star anise, 15g chopped green onion and Jiang Mo, 5g pepper, 6g coriander leaves and red pepper strips, 15g raw flour, 30g salad oil, 700g broth and clear oil.
working methods
1. Wash the snail, put it in clear water for 2 days, spit out the sediment, put it in the pot for 2 minutes, take out the water and pick out the meat. Chop snail meat, add 3g of salt,10g of chicken powder and10g of soy sauce together with minced meat, and stir evenly to form stuffing. Sprinkle the raw flour into the snail shell and brew the snail stuffing into the snail shell for later use.
2. Wash the local chicken and replace it with pieces weighing about 10g; Add salad oil into the pot, add chopped green onion and Jiang Mo and stir-fry until 70% heat, add chicken pieces and stir-fry for 1 min, then add soaked snail and broth and simmer for 10 min, and season with star anise, remaining salt, sugar, chicken powder, remaining soy sauce and pepper to simmer for 65438+.
What is duck's paw for? How to cook a good meal? ?
Pickled duck feet are washed several times and then drained. Add white vinegar and a little salt to boiling water, blanch the duck feet and put them in cold water. Make another pot of water, the amount of which should not exceed the duck feet. Boil white vinegar, cooking wine, sugar, salt, pepper, pepper and ginger together, and let cool for later use. It will take at least a day to taste the duck's paw in cold soaking water. It tastes good. Spicy duck feet method 1. Wash duck's feet, put water in the pot, pour rice wine and salt to boil, add duck's feet and cook for 5 minutes. 2. Put the cooked duck feet into cold water to cool. 3. Make marinade with soy sauce, soy sauce, allspice powder, pepper, sesame oil, Jiang Mo, chopped green onion, pepper and salt. 4. Pour the vinegar into the pot to boil and mix well in the marinade. 5. In the middle, 500g duck feet should be taken out and mixed with mustard for two or three times, 5g mustard, 15g yellow rice wine, 15g onion ginger, 2.5g refined salt, 1.5g monosodium glutamate, 0.5g white vinegar, 0.25g white sugar and 25g vegetable oil. 1. Wash duck feet, put them in a boiling water pot, cook for about 3 minutes, take them out and wash them with clear water. Wash the original pot, add duck feet, wine, onion ginger, monosodium glutamate and 250 grams of water until it is 80% cooked, take it out to cool, remove the bones and put it in the pot neatly. 2. Add 10g warm water to mustard powder, mix well, then add 0.35g vinegar, 0.5g sugar and 0.5g monosodium glutamate, mix well, cover it and wake it up for about 30 minutes, remove the cover and pour it on the duck's feet.