Efficacy of goose meat
Tonifying deficiency and benefiting qi, warming stomach and promoting fluid production. People who are often thirsty, weak, short of breath and have poor appetite can often drink goose soup and eat goose meat, which can not only supplement the nutrition of elderly diabetic patients, but also control the development of the disease.
How to choose goose meat
It is best to choose live geese to slaughter on the spot when buying goose meat. Generally, healthy and fresh geese have clean and shiny feathers and lively and fierce eyes. After the slaughter, the bleeding was clean and the blood was deep red. There is a slight fishy smell after plucking and pruning, but there is no peculiar smell. Shredded pork is white, and the meat is elastic without induration.
Home-cooked goose
Materials:
Goose, green bamboo shoots, red peppers, green onions, ginger, cooking oil, soy sauce, cooking wine.
Soybean paste, refined salt, monosodium glutamate.
Exercise:
1, the goose is washed and cut into pieces; Green bamboo shoots are cut into hob blocks; Sliced onion and ginger;
2. Heat the oil and stir-fry the bean paste, onion and ginger slices in the pot. When the fragrance is overflowing, add a little goose to stir fry, cook 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.
Hexiangfeng goose long
Materials:
Glutinous rice, goose, sweet beans, shrimp, diced red pepper, diced ham and lotus leaves.
Seasoning: soy sauce, lard, butter, salt, monosodium glutamate, chicken essence, sugar, corn starch, salad oil, red cherry and coriander leaves.
Exercise:
1. Steamed glutinous rice in a steamer, add lard, butter, soy sauce, monosodium glutamate, chicken essence and sugar and mix well for later use.
2. Change the wind goose into strips, put a lotus leaf on the small steamer, put steamed glutinous rice on it, then put the wind goose strips on it, steam it for 20 minutes and take it out.
3, clean the pot on fire, add water to boil, add sweet beans, shrimp, red pepper, ham diced water 1 minute to fish out.
4. Put salad oil into an empty pot and heat it to 50%. Take out the soaked raw materials, lubricate them with low fire for 30 seconds, and drain the oil.
5. Wash the pan and put it on the fire, add 50g of water, salt, monosodium glutamate and white sugar, boil it, thicken it with cornflour, add the sweet beans, shrimps, red peppers and diced ham that have slipped through the oil, pour the oil on the steamed glutinous rice goose, and put red cherries and coriander in the middle.
Braised goose with white meat
Materials:
Goose, ginger, onion, rice wine, orange sauce, nine-story tower powder, red pepper powder, soy sauce, wine.
Exercise:
1, pat the ginger loose with a kitchen knife and cut the onion into long sections for later use.
2. Remove the fine hairs from the goose surface, and then wash the inside for later use.
3. Put the goose, water and wine in the pot, and the amount should be about 5 cm high. Please add the amount of wine according to your personal preference.
4. Add the materials by the method of 1, turn to low heat after the fire boils, cover and stew for about 1 hour, then take out the goose meat and cover it with a clean wet cloth to prevent the surface of the goose meat from drying out. The goose is cold, slice it and put it on a plate.
5. Mix seasoning 2 evenly, that is, dip the nine-story tower in the sauce and pour the orange sauce into the other dish. When eating meat, dip orange sauce or nine-story tower sauce evenly.
Red roasted goose
Materials:
Goose, pork belly, yellow wine, dried hawthorn, ginger, vinegar, soy sauce, rock sugar.
Exercise:
1. Cut the pork belly into pieces, put it in cold water and soak it in a tablespoon of yellow wine for 15 minutes to remove the fishy smell.
2. Put the soaked pork belly and dried hawthorn slices into a casserole, add two cups of yellow wine and a cup of vinegar, two slices of ginger, and add enough water at a time.
3. Cook over high fire for 30 minutes and skim off the foam. Turn down the temperature for an hour and a half.
4. Transfer to a wok, pour in a tablespoon of soy sauce and heat over medium heat until the soup thickens. Add enough rock sugar and cook until the juice is thick, and add a little salt to taste.
Roasted goose with honey sauce
Materials:
Goose belly, barbecued pork sauce, onion and honey.
Exercise:
1. Wash the belly of the goose first, then use paper towels to absorb water, remove the white film on the surface of the tenderloin, add barbecued pork sauce and onion, and marinate for 2 hours together, or cover it with plastic wrap and put it in the refrigerator for the night.
2. Pay attention to turning it over 2-3 times when pickling to make the taste even;
3. Take out the marinated barbecued pork in advance and put it on the shelf to drain the juice;
4. Then brush the honey evenly on the barbecued pork with a brush and dry it naturally again, which takes about 10- 15 minutes;
5. Spread tin foil on the bottom of the baking tray, then put the barbecued pork in the oven, bake it at 180 degrees for 30-40 minutes, then take it out, smear the marinated juice on the surface of the meat, put it in the oven, bake it at 150 degrees 10 minutes, or see that the surface is slightly burnt red.