Technology: Roasted goose making materials: main ingredients: goose 1000g seasoning: cinnamon 3g, star anise 5g, shrimp sauce 5g, sugar 10g, salt 5g, garlic (white skin) 10g, maltose 10g, white vinegar 3g and rice wine 5g. 2. Seafood sauce (shrimp sauce), sugar, refined salt, spice powder, etc. , put it into a container and stir it thoroughly. 3. Remove the skin of garlic and mash it into velvet, and add it to the sauce with rose wine (white wine) and stir. 4. Mix maltose (maltose), white vinegar and Shaoxing wine evenly, and use it for goose skin coating. 5. Spread the sauce and spices all over the abdominal cavity of the goose, and tie the cavity tightly with rope or grass to prevent the juice from flowing out. 6. Spread the goose skin coating material on the outside of the goose, and then hang it in the windward to dry. 7. Add enough charcoal to burn until it is red and smokeless, then fork the goose with a long-handled iron fork, roast it about 33.3 cm away from the flame, and turn over and move continuously. Make the fire even until the skin is dark red and the inside is cooked.
The practice of roast goose with potatoes introduces the cuisine and its effects in detail: invigorating qi, neurasthenia, tonifying deficiency, nourishing yin and quenching thirst. Taste: homely.
Technology: red roast goose with braised potatoes: main ingredient: goose 750g, auxiliary material: potato (yellow skin) 1 50g, seasoning: onion15g, ginger15g, yellow wine10g, soy sauce 5g and pepper/kloc. 2. Wash and shred onions; Wash ginger and pat evenly; 3. Peel the potatoes and cut them into hob blocks; 4. When the oil in the pot is heated to 70%, fry the goose into yellow and pick it up; 5. Add potatoes and fry for 3 minutes; 6. Leave 50 ml of base oil in the pot and stir-fry ginger and onion while it is hot; 7. Add the right amount of cooking wine, soy sauce, pepper and sugar; 8. Into the goose, fire; 9. Simmer until the goose is half cooked, add potato pieces and burn until the meat is fragrant and crisp; 10. Pick out ginger and onion, collect the juice and put it on a plate. Tips for making roast goose with potato: This product needs about 1500ml broth. Health tips: benefiting qi and nourishing yin, nourishing the heart and calming the nerves. It is suitable for asthenia, emaciation, palpitation, insomnia, forgetfulness and thirst quenching caused by yin deficiency. A disease-free diet can make your body plump and your skin fit.
The practice of roast goose in Ningbo introduces the cuisine and its efficacy in detail: Zhejiang cuisine tonifying qi, nourishing yin, invigorating spleen and appetizing taste: salty and sweet.
Technology: Materials for open-hearth roasting Ningbo roast goose: main ingredients: goose 3000g, seasoning: honey 15g, ginger 15g, yellow wine 25g, onion 15g, salt 15g, star anise 15g, monosodium glutamate/. Teach you how to cook Ningbo roast goose. How to cook Ningbo roast goose to taste good? 1. Stir-fry star anise, cinnamon and pepper in advance, and mash them in a bowl; 2. Add rice wine, Jiang Mo, onion and monosodium glutamate and mix well; 3. Wash the goose with boiling water twice and hang it dry; 4. Wipe the inner wall of the goose belly with refined salt, then put in the mixed seasoning, sew the goose's anus with iron wire, pick up the wings and hang them upside down on the iron hook; 5. Dissolve honey in clear water for 25 times and pour it evenly on the goose; 6. Then send it into the furnace and barbecue it with charcoal fire; 7. The furnace temperature is controlled at 250℃, covered and baked for 30 minutes; 8. When smelling the fragrance, open the lid, rotate the iron hook, cover the lid, and bake for about 15 minutes; 9. After baking, remove the iron wire and the seasoning in the belly, coat it with sesame oil and cut it into pieces. Tips for making Ningbo roast goose: 1. Adding sauce to goose belly is not only delicious, but also easy to cook. If the juice is not enough, add a little soup to blend; To cook this dish, you should beat the goose alive and barbecue it in a charcoal stove. Only by carefully mastering the heat can the finished product be ruddy and shiny, crisp and tender.