Detailed introduction to the recipe of three-flavor stewed goose

Cuisines and functions: home-cooked recipes to delay aging, indigestion recipes, yin-nourishing recipes, spleen-strengthening and appetizing recipes

Taste: Salty and delicious flavor

Technology: stew

Materials for three-flavor stewed goose:

Main ingredient: 500 grams of goose meat

Accessories : 300 grams of potatoes (yellow skin), 100 grams of peppers (red, sharp, dry), 150 grams of rapeseed hearts

Seasoning: 5 grams of salt, 4 grams of MSG, 5 grams of soy sauce, 10 grams of Sichuan peppercorns, green onions 5 grams, 4 grams of ginger, 25 grams of lard (refined), 3 grams of white sugar

Teach you how to make three-flavor stewed goose, and how to make three-flavor stewed goose to be delicious

< p>1. Cut the goose meat into pieces, soak in cold water for 5 hours, then blanch it in a boiling water pot and take it out;

2. Peel the potatoes and cut them into hob pieces;

3. Put the Sichuan peppercorns in a bowl and add water to make the Sichuan peppercorn water and set aside;

4. Remove the stems and seeds of the peppers and cut them into oblique pieces;

5. Rapeseed hearts Wash;

6. Put lard in the pot and cook until cooked, add goose meat and stir-fry until light yellow, add broth (800g), add soy sauce, refined salt, sugar, Bring pepper water, green onions, and ginger slices to a boil over high heat;

7. Simmer over low heat for 1 hour, add potato cubes and simmer until soft, then add rapeseed hearts, sharp chili cubes, and MSG , and simmer for a while.

Detailed introduction to the recipe of White Goose slimming and dampness-reducing soup

Cuisine and efficacy: home-cooked recipes, spleen-restoring recipes, blood-tonifying recipes

Taste: salty and umami

Technology: Raw stew

Ingredients for making white goose slimming and dampness-reducing soup:

Main ingredient: 500 grams of goose meat

Accessory ingredients: white radish 100 grams, 20 grams of winter melon seeds

Seasoning: 10 grams of ginger, 15 grams of green onions, 15 grams of cooking wine, 3 grams of salt, 1 gram of MSG

Teach you White Goose Weight Loss and Diuretic Decoction How to make, how to make delicious white goose slimming and dampness-reducing soup

1. Cut the white goose meat into pieces;

2. Cut the white radish into pieces;

3. Wash the winter melon seeds;

4. Put the goose meat, white radish and winter melon seeds into the pot together;

5. Add appropriate amount of ginger and cooking wine. Cover the pot;

6. Bring to a boil over high heat, then simmer over low heat until the meat is tender;

7. Add salt, green onions, and MSG and serve.

Detailed introduction to the recipe of goose meat stewed with wide noodles

Cuisines and functions: home-cooked recipes to nourish yin, recipes to strengthen the spleen and appetizers, recipes to malnutrition

Taste: salty and fresh Flavor

Technology: Stew

Materials for making goose meat stewed noodles:

Main ingredients: 500 grams of goose meat, 250 grams of vermicelli

< p>Seasoning: 20 grams of soy sauce, 10 grams of salt, 25 grams of green onions, 25 grams of ginger, 3 grams of MSG, 6 grams of cooking wine, 2 grams of star anise, 2 grams of pepper, 30 grams of sesame oil, 50 grams of vegetable oil

Teach you how to make goose meat stewed with wide noodles, how to make goose meat stewed with wide noodles so that it is delicious

1. Chop the bone-in goose meat into pieces, blanch it in a boiling water pot, take it out and set aside;

2. Cut the wide vermicelli into sections;

3. Wash and cut the coriander into sections;

4. Heat the vegetable oil in the pot and add Stir-fry the goose meat. When the goose meat shrinks and the edges seem to be separated from the bone, add green onions and ginger slices and stir-fry until fragrant;

5. Add broth (1000g), add soy sauce, cooking wine, and refined salt , aniseed, pepper, cover the pot and bring to a boil over high heat;

6. Keep it open over low heat (about 10 minutes), then stop the heat and let the pot boil;

7 . After a while, turn the goose meat. When it is half-cooked, add the wide vermicelli sections and bring to a boil over high heat. Keep it boiling over low heat for 10 minutes;

8. Repeat this for several times over low heat. When the goose inner pieces and wide vermicelli sections are cooked, add MSG and coriander and serve.

Detailed introduction to the recipe of bean curd stewed goose

Cuisines and functions: home-cooked recipes, lung care recipes, qi and blood tonic recipes, deficiencies and health recipes, malnutrition recipes

Taste: Fu juice flavor

Technology: stew

Materials for stewed goose with fermented bean curd:

Main ingredients: 100 grams of goose meat

Seasoning: 25g bean curd (red), 10g green onion, 5g ginger, 5g garlic (white peel), 4g salt, 2g MSG, 20g cooking wine, 5g white sugar, 10g tangerine peel, 1g pepper , 10 grams of oyster sauce, 5 grams of sesame oil, 50 grams of lard (refined)

Teach you how to make fermented bean curd stewed goose, how to make fermented bean curd stewed goose to be delicious

1. Wash the goose meat and cut it into pieces, put it in a pot of boiling water for a while, remove it and drain the water;

2. Mince the onion, ginger and garlic respectively;

3. Red bean curd Put it in a bowl and stir to pieces, add water and cooking wine and mix well to form fermented bean curd juice and set aside;

4. Place the wok on a high fire, add lard, and when it is 70% hot, add chopped green onion, Stir-fry minced ginger, minced garlic and fermented bean curd juice until fragrant;

5. Add broth (500g) and bring to a boil, add goose meat cubes, cooking wine, refined salt, sugar, monosodium glutamate, tangerine peel, pepper, oyster sauce and Add 500 ml of water and stir evenly;

6. After boiling, skim off the floating foam and simmer over medium-low heat until the goose meat is cooked and tender. Use high heat to reduce the thick soup, pour in sesame oil and serve. .

Detailed introduction to the recipe of braised goose meat with Adenophora and Yuzhu

Cuisines and functions: Recipes for tonic and nourishing, Nourishing Yin Recipes, Recipes for strengthening the spleen and appetizing, Recipes for Diabetes and Gastritis

< p>Taste: salty and delicious

Technology: original stew

Ingredients for making goose meat with ginseng and jade bamboo in pot:

Ingredients: 250 grams of goose meat

Accessories: 15 grams of Polygonatum odorifera, 15 grams of Adenophora miltiorrhiza, 30 grams of Chinese yam

Seasoning: 2 grams of salt

Teach you how to cook goose with Adenophora ginseng and Polygonatum odoratum How to cook meat, how to make delicious goose meat with Adenophora and Polygonatum odoratum

Wash the goose meat first, cut it into small pieces, wash the Adenophora, Polygonatum odoratum, and yam, put them into the pot together, and add Bring an appropriate amount of water to a boil over high heat, then simmer over low heat until the goose is tender, add refined salt to taste, drink the soup and eat the goose meat.