Production materials of white-cut goose with skin fruit: Ingredients: 750g of light and tender goose and 30g of goose skin.
Seasoning: soy sauce, chicken essence, sesame oil, ginger, onion and garlic. Features of white-cut goose meat with belt fruit: the fruit juice with belt is fragrant and salty, and the goose meat is tender, smooth and refreshing. Teach you how to make a white-cut goose with a belt, and how to make a white-cut goose with a belt is delicious. Method: Wash Guangtu Goose, put it in a white pot, soak it in low fire until it is just cooked, take it out and cool it, put it in a plate neatly, wash the chicken skin, remove the core, chop it into pieces, chop ginger, onion and garlic into pieces, and mix it with chicken skin and fruit to make a palatable flavor. Tip: goose should be tender and cooked. The method of cooking white goose with taro introduces the cuisine and its effects in detail: impotence and premature ejaculation recipes, infertility recipes, nephritis recipes and irregular menstruation recipes.
Taste: Douchi flavor technology: steamed taro white goose. Ingredients: main ingredient: 5000 grams of goose.
Accessories: 500g of taro, 35g of pepper (red and sharp), 50g of lobster sauce and 50g of fermented bean curd (red).
Seasoning: 25g scallion, ginger 15g, garlic (white skin) 15g, 20g sugar, 35g cooking wine, 20g soy sauce 100g starch (corn), 20g sesame oil 10g oyster sauce 10g.
2. Stir seasonings such as lobster sauce, southern milk, Jiang Mo, sugar, wine and soy sauce;
3. Put it into the goose belly, sew the goose belly with fine twine and put it into the plate;
4. Move the plate into the pot and steam for about 90 minutes, first take out the taro;
5. Steam the goose for another 30 minutes, take it out and smear it with soy sauce;
6. Add 10 g of tea oil, pour in steamed juice, about 2 cups, boil and add seasonings such as oyster sauce, soy sauce, raw flour, sesame oil and pepper to thicken;
7. When eating, take a proper amount of taro and goose, put it in a pot, add a proper amount of water, and boil it on low heat;
8. Add the right amount of sauce and bring to a boil. Tips-Health Tips:
1. Tonifying deficiency and benefiting qi, harmonizing stomach and promoting fluid production;
2. Suitable for chronic nephritis, irregular menstruation, premature ejaculation, impotence, sexual dysfunction, infertility and other diseases.
Pie-food phase grams:
Taro: Taro should not be eaten with bananas.
The method of braised goose with Radix Adenophorae and Rhizoma Polygonati Odorati introduced this dish and its efficacy in detail: nourishing yin, invigorating spleen and appetizing, and quenching thirst and gastritis.
Taste: Salty and fragrant technology: original stewed goose with Radix Adenophorae and Rhizoma Polygonati Odorati. Material: main ingredient: 250g goose.
Accessories: Polygonatum odoratum 15g, Radix Glehniae 15g, and Rhizoma Dioscoreae 30g.
Seasoning: 2 grams of salt teaches you how to cook goose stewed with sand ginseng and jade bamboo. How to cook stewed goose with sand ginseng and jade bamboo? Wash the goose first, cut it into small pieces, wash the Adenophora adenophora, Polygonatum odoratum and yam, put them into the pot together, add some water, boil them with strong fire, then simmer them with low fire until the goose is rotten, add refined salt to taste, and eat the goose with soup.
Pie-food phase grams:
Glehnia littoralis: Glehnia littoralis anti-veratrum, evil self-defense.
Yam: Yam and Gansui should not be eaten together; Nor should it be taken with alkaline drugs.