1. Cut the goose into pieces, soak it in cold water for 5 hours, then blanch it in a boiling water pot and take it out;
2. Peel potatoes and cut them into hob blocks;
3. Put the peppers into a bowl and add bubbles to make pepper water for later use;
4. The pepper is pedicled, and the seeds are cut into oblique knife blocks;
5. Wash the cabbage with oil;
6. Add lard to the pot and cook until it is 80% mature. Stir-fry goose until it is light yellow. Add broth (800g), soy sauce, salt, sugar, pepper water, onion and ginger slices, and boil over high fire.
7. Stew on low heat 1 hour, add potato pieces and stew until soft and rotten, add Chinese cabbage, pepper pieces and monosodium glutamate, and stew for a while.
Practice of Goose Family Diet
A brief introduction to diet
Introduction: It is a duck and goose.
Also known as: domestic goose.
Sexual taste: sweet and flat.
Description: benefiting qi and tonifying deficiency, benefiting stomach and quenching thirst; Can be used for treating spleen and stomach weakness, emaciation and fatigue, anorexia, deficiency of both qi and yin, dry mouth, shortness of breath and thirst.
Suggestion: Use white geese to tonify deficiency and quench thirst.
Stewed radish with goose meat
Ingredients: 500g goose, 250g radish, ginger slices, refined salt, monosodium glutamate and sesame oil.
Method: Wash goose and radish, cut into pieces, put them into a casserole, add 500 ml of water, boil them, add ginger slices and refined salt, stew them on low heat, add monosodium glutamate and pour sesame oil.
Medicinal: eat goose and radish while it is hot, and drink soup twice.
Description: tonifying lung qi and resolving phlegm; Has therapeutic effect on senile chronic tracheitis and emphysema.
Stewed white goose with cordyceps sinensis
Ingredients: White Goose 2000g, Cordyceps sinensis10g, onion, ginger slices, refined salt, cooking wine and monosodium glutamate.
Method: Slaughter the white goose, blanch it with hot water, remove impurities, wash it, cut it into pieces one inch square, and put it in a casserole with water. Wash Cordyceps sinensis, put it in a casserole, add onion, ginger slices, cooking wine and refined salt, boil it with strong fire, then cook it with low fire, remove onion and ginger, and add monosodium glutamate.
Medicinal: eat goose and drink soup, 200 grams per person each time.
Description: supplementing qi and deficiency, regulating stomach and quenching thirst; It can be used for treating weakness, thirst, premature graying, impotence, premature ejaculation, and soreness of waist and legs.
Suggestion: people with damp heat should not eat it.
White radish and psoralea corylifolia goose soup
Ingredients: Goose120g, Psoralea corylifolia 30g, white radish 200g.
Method: Wash goose, white radish and psoralea corylifolia, put them in a pot, add water and cook with low fire.
Medicinal: Take with meals, with optional dosage.
Description: nourishing yin and tonifying kidney, regulating qi and expanding, promoting digestion and resolving phlegm; It is effective for chronic tracheitis in remission.
Erzi Bai Dun goose
Ingredients: 2000 grams of white goose, 50 grams of medlar, 50 grams of mulberry, onion, ginger, refined salt, yellow wine and monosodium glutamate.
Method: Slaughter the white goose, blanch it with hot water, remove impurities, wash it, cut it into pieces one inch square, wash it, put it in a casserole, and add onion, ginger, refined salt and yellow wine. Wash Lycium barbarum and Lycium barbarum, put them in a casserole, and add water (the water has not passed the goose meat). Boil with high fire, then cook with low fire, remove the minced onion and ginger, and add monosodium glutamate.
Medicinal: eat goose and drink soup.
Description: tonifying liver and kidney, calming wind and promoting fluid production; It can be used for treating yin deficiency of liver and kidney, thirst, constipation, dizziness, tinnitus and joint pain.
Stewed Chinese sauerkraut with goose.
Composition:
Ingredients: goose, sauerkraut, coriander.
Accessories: garlic, salt, lard, chicken essence, broth, cooking oil, pepper, aniseed and soy sauce.
Operation:
1. Slice garlic, shred sauerkraut and cut parsley;
2. Wash the goose and cut it into pieces, blanch it with boiling water and remove it for use;
3. Set fire to pour the oil into the pot. When the oil is hot, pour in the goose pieces and stir fry. Add pepper, pepper, aniseed, salt, chicken essence and soy sauce and stir-fry until cooked.
4. Pour lard into the pot, add garlic slices and stir-fry until fragrant, add shredded sauerkraut, add salt, soy sauce and chicken essence and stir-fry, add goose, add a little salt, stew in broth for 10 minute, then take out the pot and put on a plate, sprinkle with coriander.
Preparation materials of stewed goose wide powder;
Ingredients: 500g goose and 250g vermicelli.
Seasoning: 20g soy sauce, salt 10g, 25g onion, 25g ginger, 3g monosodium glutamate, 6g cooking wine, 2g star anise and 2 pepper.
G, 30g of sesame oil and 50g of vegetable oil.
Stewing goose with wide powder;
1. Chop the goose with bones, blanch it thoroughly in a boiling water pot, and take it out for later use;
2. Cut the wide vermicelli into sections;
3. Wash the parsley and cut into pieces;
4. Heat the vegetable oil in the pot and stir-fry the goose. When the goose is tight and the edge seems to be separated from the bone, stir-fry the onion and ginger slices.
5. Add broth (1000g), add soy sauce, cooking wine, refined salt, aniseed and pepper, cover the pot, and bring to a boil;
6. Keep it on with a small fire (about 10 minute), then cease fire and simmer the pot;
7. After a while, turn the goose pieces over, add the wide vermicelli sections when they are half cooked, then boil them with high fire and keep the fire low 10 minute;
8. Fry with low fire several times repeatedly until the goose internals and wide vermicelli segments are cooked and rotten, then add monosodium glutamate and coriander to the pan.
Processing raw materials for stewed goose with Radix Adenophorae and Rhizoma Polygonati Odorati;
Material: 250g goose.
Accessories: Polygonatum odoratum 15g, Glehnia littoralis 15g, yam 30g,
Seasoning: salt 2g.
Stewed goose with Radix Adenophorae and Rhizoma Polygonati Odorati;
First, wash the goose, cut it into small pieces, wash the Adenophora adenophora, Polygonatum odoratum and yam, put them into the pot together, add appropriate amount of water, boil them with strong fire, then simmer them with low fire until the goose is rotten, season them with refined salt, and serve them with soup.
Grams of food stage
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.