Guangdong roast duck and goose

Roast goose stuffing recipe

Sugar

10

jin, salt< /p>

20

jin, sand ginger powder

750

g, pepper

500

G, flavored powder

500

G, chicken powder

500

G, Zhuhou sauce

250g

G, sesame paste

250

G, peanut butter

250

Nan Milk

150

g, fermented bean curd

250

g, sesame oil

300

< p>—

500

g, five-spice

powder

300---500

g, Star anise powder

100---300

g.

Fry minced garlic

500g

Saute with oil until fragrant, pour the oil and minced garlic into the ingredients and mix well. You can add some chopped ginger

,

red onion

,

one chopped coriander

and stir-fry until fragrant

,

You can try adding some coriander seed powder

,

Too much star anise powder

50--100

G is enough

,

there is also a lot of five-spice powder

200--300

Gram is better

,

You can try seafood sauce

,

Satay sauce

,

Fragrant meat sauce

,

You can try it boldly according to your own understanding and feeling of the sauce

,

< p>Create your own taste

Taste

.

1. Selection of ingredients: white duck, meat duck, Beijing stuffed duck (growing period during

>

40

days)

, goose: meat goose, growth period

90---100

days. The black and brown geese from Guangdong and Qingyuan are the best.

2. Inflate: Use an air pump hose to insert into the duck or goose's neck to inflate it to fully separate the skin and meat of the duck or goose.

3. Opening and cleaning the belly: It is better to open the belly in a vertical line, and the opening should not be too large. Clean out the internal organs and do not remove the lungs. Just buckle and loosen them. Remove the claws and clean the internal organs.

4. Stuffing: top with roast goose material

50 grams

Hold it with your right hand, place the duck or goose belly upward, and place the material in your hand from Insert the incision area

and rub it back and forth towards its belly until the material melts.

5. Sewing needle: Use a special roasted goose steel needle to sew the opening. No matter how you sew, as long as it does not leak air and water.

6. Blanching: Put the stitched duck or goose into the boiling water to scald the skin. The process should not exceed

6

seconds.

7. Epithelium: also called sugar water. Sugar water formula wheat sugar: water

1

9

Immerse the whole body of the duck or goose in the sugar water and hang it directly on the hook

8. Inflate: Use an air pump to inflate the duck or goose again to make it stronger.

9. Air drying or cool drying: Blow dry the duck or goose at the air outlet, the process is

5

2

About hours.

10. Burning: Burn on medium fire

30---50

minutes. The charcoal must be burned thoroughly and the fire temperature must be controlled.

Sour plum sauce recipe:

Binghua brand sour plum sauce

10

jin

White sugar

p>

3

pounds

white vinegar

3

pounds

citrus juice

p>

100

g

Cook over slow heat to dissolve. Store at room temperature.

Roasted Chicken

1. Ingredients: three-yellow chicken, chicken nugget, broiler chicken, or black-bone chicken

2. Shape: remove the internal organs, clean the internal organs, and remove the claws , remove yellow skin and remove stray hairs.

3. Filling: Roast goose material

30

About ten grams of ginger paste

20

g

4. Stitches: like roast duck

5. Blanching: like roast duck, no more than one minute.

6. Coloring: like roasted duck

7. Air-drying: like roasted duck

8. Burning: burning with high fire

25

Minutes

9. Drizzle with oil: Drizzle the uneven skin with oil for color.

Attention friends who want to open a store

:

Purchasing channels are important

,

Preliminary processing is cumbersome

p>

(

Duck and goose feathers are very difficult to process

)

The processing cycle is long

,

Feather duck or feather

The yield rate of goose is

50%,

It is difficult to control the heat

,

Do you want

,

to be able to master the duck once under the guidance of others

If this is the case, the roasting master

I'm afraid It’s everywhere

!(

Roast duck

,

Make roast chicken again

,

p>

I don’t do roast goose

,

He said it is the same as roast duck

)

I do it now. The procedure is to sew the belly and then code it

1--4

for an hour, then rinse the duck skin with water

,

and rinse the goose skin clean.

,

Then inflate

,

leather the skin

,

air-dry After a while

the epithelial water

,

dry again

,

(fill the belly with Add some wine appropriately) The heat temperature is about

220

degrees

.

When roasting duck and goose, the skin should be crispy , the meat is smooth, and the skin of the goose is relatively thick, dry and easy to color

.

I am not satisfied with my product yet

, I haven’t reached the point of meat smoothness yet, I’m still studying everywhere and trying hard to find out

Barbecued pork:

One of the famous cured meat dishes in Guangdong, it is made by submerging a variety of materials and then grilling it over an open fire. , bright color and delicious taste, endless aftertaste of eating.

Honey Sauce Barbecued Pork

1. Selection of ingredients: Barbecued pork is divided into lean pork and flower roast. The meat for the thin fork is pork belly, and the pork belly for the flower fork is pork belly (skinless)

2. Shape: Cut the pork into slices

1.5x2.5x25cm

< p>The long strips on the left and right. Simply cut the pork belly into long strips as above.

3. Pickling: meat

10

antler, roast goose material

100

g, Shajiang powder

75---100

g, pepper

20

—

50

G, flavored powder

100

G,

White sugar

1

jin, chicken essence

100

g, Zhuhou sauce

75

g, Touqu wine

20---50

g (rose wine can be substituted)

. Minced garlic

100

g

More than minced shallot

100

g, salt

p>

30

g, soy sauce

50

g. Mix the ingredients thoroughly and mix well. The marinating time is

3

more than

time.

(frozen pickled)

4. Burning: skewer the marinated barbecued pork with barbecued pork skewers, put it into the oven that has been burned through the charcoal, and cook it over high heat

20

minutes, take out the sugar water

, then put it into the oven and heat it on high fire

10

minutes, then take it out After pouring the sugar water, put it in the oven and bake for 10 minutes

and pour the sugar water on it. ***Burn

3

times and pour

sugar water 3

times.

5. How to make sugar water:

Maltose: water

1

3.5

(Physique ratio )

Put the maltose into the water and simmer over low heat until it melts. Then add a little agar (after soaking) to neutralize.

Roasted Pork Ribs

1. Ingredients: Frozen Ribs

2. Shape: Use a knife to cut into a tic-tac-toe shape on the surface.

3. Marinate: Place directly under the barbecued pork. No additional ingredients.

4. Roast: such as barbecued pork.

According to

“”

The master said that others call him

”

Barbecued Pork King

”

It tastes good

,

There is a bitter aftertaste in the mouth after eating

(

He himself does not admit that there is a bitter taste

,

Maybe

I have a taste problem

)

You have to use scissors to cut off the burnt part every time you take it out of the oven

,

It’s cumbersome

!

This barbecued pork really doesn’t have any added ingredients. Pigment

,

But the color is very ugly after overnight

,

The roast duck cannot be sold Trouble

,

It is recommended to do less

,

Do it more often

,

Make it frequently

!!!

By the way, there is also crispy barbecued pork

,

It is pork belly

After marinating, wrap it in bread crumbs and cook over low heat

45

minutes

(

Do not make the bread buttery or sweet< /p>

),

I think it’s better to fry them

,

It’s not straightforward to fry them

Slowly

,

You can eat it immediately after cooking

,

After a few minutes.

My current method is to roast over medium-low heat

, about 150

degrees

--180

degrees

,

Burn

25--35

minutes

,

Directly pour the sugar glue

(

The sugar glue should be thick enough

)

Dongjiang white-cut chicken:

The same chicken, prepared differently, will certainly taste different.

Dongjiang white-cut chicken

1. Select ingredients: beautiful chicken, three-yellow chicken, chicken nugget, do not choose black-bone chicken, old hen, old rooster

2. Cleaning : Clean internal organs, remove yellow skin, and remove miscellaneous hair from lungs.

3. Shape: Bend your feet directly into the chicken belly.

4. Soaking: Hold the head and neck of the chicken without letting go, put the chicken into the boiled chicken water and soak it for 2 seconds

Lift it up,

dry a little dry water

and then put it into the chicken soaking water again

3

and lift it up for about 3 seconds.

Put the chicken into the chicken water again and soak it for about 5 seconds. Lift up and drip a little dry water.

Then

Let go and put all the chicken into the boiling water, cover it, turn off the heat and soak

15

—

25

Minutes (depending on the size of the chicken)

(Beautiful chicken for ten minutes, then

turn off the heat and cover for ten to fifteen minutes)< /p>

(Note: If there are too many chickens, put the chickens into the chicken soaking water without covering, boil the chicken soaking water and then turn off the fire

cover and soak)

(Pay attention to hygiene in every step from now on)

5. Super cold water: Pick up the soaked chicken and put it directly into clean water. The soaking time is ten minutes.

6.

Crossing ice water:

Hold the chicken that has crossed the cold bridge with your hands

(wear disposable gloves)

Put it out and put it into ice water.

The soaking time is

10---30

and it can be put on the market.

7. How to soak chicken in water and ice water (change once a week)

Water

35

half a pound of fresh ginger Jin, grass fruit

3

pcs, fragrant leaves

5

g, tangerine peel

10< /p>

Grams, cinnamon

10

grams, half a catty of salt, MSG

200

grams.

Just bring to a boil. If you are making ice water, wait until the water temperature drops and put it in the freezer. If you want to adjust the color, you can add more bay leaves and tangerine peel.

Ingredients: peeled ginger

1

catty, half catty green onion, salt

200

Grams, monosodium glutamate

150

grams, chicken essence

100

grams, pepper

10

p>

G, sesame oil

10

G

Maggi fresh soy sauce

20

Mix the ingredients evenly

Oil

750

g and boil until

85

After ℃, pour into the seven ingredients and stir evenly.

Dongjiang Shredded Chicken:

It is famous for its rich and smooth flavor. Eating it will increase your appetite! One of the famous foods in Guangdong.

Dongjiang Salt Bureau Chicken:

I won’t introduce this one.

I believe you will often see people eating while walking on the street.

Smell the aroma and maybe you will also increase their practice of eating this way

! Guangdong classic food.

Guangdong salted chicken:

The bones are crispy, not to mention other things

!

Hakka salted chicken

1.

Selection of ingredients: If you want to make savory chicken, use three-yellow chicken and chicken items. For example, choose Yan Bureau chicken selection and old hen.

2. Salted chicken water recipe: water

35

jin, salt

2.5

jin , chicken essence

100

g, half a pound of ginger, MSG

1

jin, grass fruit

3

pcs,

geranium leaves

5

g,

tangerine peel

10

g,

cinnamon

10

g,

ginger

< p>25

G.

After boiling, simmer over high heat

After 25

minutes,

add in

30

Crema

Phenol.

3. Cleaning and styling like white-cut chicken.

4. Soaking: If you want to make salty chicken, use the same method as boiled chicken. If the old hens are soaked in soaking water (slow to medium heat)

40

—

60

minutes; the old hens are also soaked in high heat

30

minutes; soak the old hen legs over high heat

40

minutes; open the three-yellow chicken feet over high heat (slow heat)

5

minutes

minutes, turn off the flame

15

minutes.

Dongjiang Shredded Chicken

Shredded Chicken Powder Recipe: Ginger Powder: Salt: MSG

4

2

1

(Stir evenly)

1. Selection of ingredients: ready-made white-cut chicken, salted chicken

2. Shape: Tear it into strips with your hands (wear disposable gloves)

3. Add shredded chicken powder, fried white sesame seeds, and authentic peanut oil (cooked) to the meat that you tear into strips.

, sesame oil. Stir well.

Savory chicken and salted chicken dip

Shredded chicken powder, ten peanut oil, ten sesame oil, ten corianders

It is recommended that you buy the hand-shredded chicken first Compare the salt-baked chicken with this person's products. The salt-baked chicken cannot be compared with the products from specialty stores.

The salt-baked chicken needs to be slightly boiled

30

mins away from the fire and soaked

30

mins.

Taking it out and blowing it with a fan will make the skin crispy,

the meat tight, and

chewy.

(The recipe was given by a friend without asking for opinions, so it is difficult to disclose to the public.

)

Authentic Chaozhou brine

1.

Medicinal materials: Half a pound of galangal, lemongrass

40

g, star anise

10

g, Shajiang

10

g, caoguo

10

g, licorice

20

G, cinnamon

Bark

15

G, clove

5

g, cumin

10

g, tangerine peel

10

g, bay leaves

5

G, Zanthoxylum bungeanum

10

G, Luo Han Guo

1

(no matter how many

If there is less water, only add one)

2.

Ingredients:

kai

Ginger

< p>50

g, garlic kernels

50

g, green onion

5

g, coriander

50

grams, celery

50

grams, shallots

50

grams

Three,

flavors: rock sugar

1.5

jin, salt

250

—

300

g

MSG

150

G, chicken essence

150

Gram, Shaoxing wine

150

Gram, rose dew wine

40

G, fish sauce

40

g, oil

100

g.

4.

Half a catty of chicken fat

Method: 10 catties of water

add light soy sauce Half a pound of ten pig bones

1

Ten pounds of pork bones

1

Wrap ten pounds of bones in sandbags

2

Saute oil and put into bags. 武

Bring the fire to a boil,

Then ten formulas

4

After simmering for two hours,

make the medicinal materials Delicious with pork bones.

Then take out the formula

2

with the formula

4

with the pig

< p>Bone, add the recipe

3

flavors and simmer until the rock sugar and salt dissolve.

Brine storage

1

．

Boil once a day

Open the lid without stirring and do not touch the raw water.

2

.

Trial it

3

Change the recipe after 1

1

Start business, and every time in the future

p>

15-20

Recipe changed every day (reposted from China Roast Chicken Trading Network)

Please adopt