One, folded yellow stewed baby goose

Features: this dish is light red in color, goose meat is soft, fresh and fragrant.

Raw materials: goose bone (even bone) a catty; yellow wine two money; tender ginger five money; salt three; onion a; monosodium glutamate two points; garlic cloves five money; wet starch two money; soy sauce three money; cooking oil one or two five money; sugar a money.

Production process:

1, the goose chopped into eight points square block; young ginger washed and peeled, cut into slices; scallion white cut section (scallion leaf knot).

2, the pot on the stove fire, into the cooking oil is hot, first into the ginger slightly fried, and then into the goose stir-fry until the skin and flesh tighten, into the sugar stir-fried to the color yellow, add yellow wine, soy sauce, green onion knots, the right amount of water, boil and cover the pot, change to a small fire barbecue for about fifteen minutes, add the garlic cloves, green onions, white segments, can be.

Second, folded sesame goose breast

Features: this dish is crispy outside and tender inside, sesame aroma.

Raw materials: 400 grams of net goose meat, 50 grams of white sesame, 1 egg. Ginger 5 slices, 3 pieces of green onion, wine, dry starch 0.5 tablespoons each, 2.5 teaspoons of refined salt, 1000 grams of peanut oil.

Production process:

1, the goose meat sliced into long about 4cm, 3cm wide breast meat, horizontal and vertical carved tic-tac-toe, with ginger, scallion, fine salt marinade.

2, before frying the marinated goose preserved ginger, scallion, add eggs, dry starch mix, and then each piece of goose preserved dipped in white sesame.

3, frying pan into the peanut oil enameled pan, pour the oil into the oil tank, and then the goose preserved piece by piece emissions in the pan, frying with medium heat until golden brown, frying side of the oil, both sides of the frying is cooked and then poured into a leaky spoon to drain the oil, plate rows of good that is complete.

Three, folded plums retort goose

Features: this dish is golden red, sweet and sour tender, thirst quenching, is the summer seasonal dishes (Cantonese cuisine)

Raw materials: light goose 1 (about 2000 grams), 250 grams of sour plums, 50 grams of sesame sauce, 5 grams of salt, 150 grams of sugar, 3 grams of monosodium glutamate (MSG), 15 grams of garlic minced, 10 grams of ginger, 5 grams of minced scallions, 1 gram of pepper, white vinegar 10 grams, 10 grams of soy sauce, 1500 grams of raw oil (consumed 150 grams), 15 grams of water starch.

Production process:

1, light goose 1 (about 2000 grams) chopped off the feet and wing tips, disemboweled to take out the viscera, wash the blood, wipe dry water. Sour plum 250 grams clean, chopped into mushrooms, into the bowl, add 50 grams of sesame paste, salt 3 grams, sugar 100 grams, 3 grams of monosodium glutamate, 15 grams of garlic, 10 grams of ginger, 5 grams of minced green onions, 1 gram of pepper and mix well, dumped into the goose belly, the hole in the line twisted through the skin with white vinegar 10 grams of smear (so that the oil gall bladder is not easy to flow out to avoid the goose contraction), and then 6 grams of soy sauce to smear well.

2, hot pot, put 1500 grams of raw oil (150 grams), when the oil burned to eighty percent of the heat, the goose down to the pan fried to golden red when removed, served in the stew pot. Another small amount of soup, add soy sauce 4 grams, 2 grams of salt, sugar 50 grams, blend into a red sauce, poured in the goose, steamed and removed, decanting the original method, the goose meat knife chopping pieces mounted in the original method of the pot burned through the water starch 15 grams of thin thickening, poured on the surface of the goose meat is complete.