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, cut it into pieces and put it in a pressure cooker until chopsticks can be inserted easily.
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.
Just receive the soup.
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.