Stewed goose
Raw materials:
Goose 1 (about 2000g), salt 3g, soy sauce 20ml, monosodium glutamate 2g, cooking wine 10g, vegetable oil 50g, onion 20g, ginger 20g, Chinese cabbage stalk 10g.
The practice of stewing goose:
1. First remove the hair and internal organs of the goose, wash it and cut it into pieces.
2. Cut the onion into sections, slice the ginger, wash the Chinese cabbage, remove the leaves and leave the stems, and cut into long sections.
3. Heat the vegetable oil into the pot. When the oil is 80% hot, people will add onions and ginger and stir-fry them a few times to get the goose.
4. Stir-fry until the goose is three-cooked, add soy sauce, cooking wine and refined salt, and add 1.500ml water.
5. Cook the stem of Chinese cabbage for 40 minutes, stir fry a few times, then add monosodium glutamate, and serve the soup as soon as possible.
Usage: Feel free to eat.
Indications: weakness of spleen and stomach, diabetes and postoperative weakness.
Goose meat is rich in protein, fat, inorganic salts and vitamins. It is high in fat, delicious and easy to digest. Linoleic acid is an important essential fatty acid, which is comparable to vegetable oil because of its low melting point. Goose is a complete protein, which contains more than ten kinds of amino acids necessary for human growth and development. Goose meat is rich in vitamin E. Because vitamin E has antioxidant effect, goose meat is not easy to rancid. This prescription has the function of nourishing qi and blood, and can also resist oxidation and aging. It is a good choice for diabetic patients, and it can also beautify and resist aging. Suitable for many people. You can try.
Everyone has learned how to stew goose meat. The method is simple and beneficial to digestion and absorption. Very healthy health knowledge. Diabetic people prefer anti-oxidation beauty, which can promote digestion and absorption, reduce constipation, protect the stomach and intestines, and have anti-oxidation and anti-aging effects.