Second, the practice of goose meat daquan home-cooked goose meat practice.
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.
Third, the practice of goose meat The practice of goose meat tonic soup in Daquan
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 the goose and pork separately, put them in the 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.