One expensive: from the choice of ingredients to the occasion, it is very expensive.
(1) Goose Warrior Selection, Nanjiang Halogen.
① The main ingredient "Goose King" Lionhead Goose
There is a saying that "no goose can leave Guangdong alive", and no braised goose is more fragrant than Chaoshan braised goose. The story of Chaoshan braised goose has a long history. As early as Guangxu, there was a record that Chaoshan people ate braised goose, which has a history of 100 years. This "braised goose" is not an ordinary goose, but a "lion-headed goose" Lion goose is native to Raoping County, Chaozhou City, Guangdong Province, and is widely cultivated in Chaoshan area. It is the only large goose in Asia, also known as the world goose king. The weight of the adult male lion-headed goose can reach 65,438+05 kg, while the female goose is slightly lighter, and the height of the standing adult male lion-headed goose can easily exceed 60 cm. Qin Mu, a famous writer from Chenghai, mentioned in the article "Goose Array" that after getting used to the geese in his hometown, he always felt that the geese in all provinces were small and seemed tasteless.
The lion-headed goose is called the "king of geese", and each one can be called a fighter in the goose, with thin skin and thick meat, heavy goose flavor and good meat quality. No matter the appearance or quality, you can see it at a glance! It is common for a big braised lion goose to cost several thousand yuan.
(2) Unique brine method:
"Halogen" is a cooking method with a long history, and halogen is the soul mate of braised goose (halogen food refers to cooking food with bittern, transferring the unique taste of bittern into the food, and finally taking it out of the pot to dry). "The essence of braised goose is that the unique spices and the unique brine made of southern ginger should fully penetrate into the texture of goose meat, and the meat is full of halogen fragrance."
(2) Teachers and students have special occasions, and the banquet must be ordered.
Braised goose occupies an extraordinary position in the hearts of Chaoshan people. Chaoshan people believe in "learning from teachers" and "If you are the one". Master, every household should have at least one whole goose! However, any banquet is also a plate of whole geese. Mr. Qin Mu also mentioned in the article "Goose Array": "Goose is always the first course when giving a banquet." There is also a dialect in Chaoshan that says: "No goose is greedy";
Two essentials: stewed southern ginger and garlic are unique.
(1) Unique Southern Ginger Stewing Method
Chaoshan braised goose presents the technical characteristics of "southern ginger stew", which is different from general braised dishes. "Use medicine to adjust the southern ginger to make brine and use sugar to color the soup." Before curing geese, it is necessary to prepare various ingredients including herbs and ingredients: star anise, cinnamon, pepper, fennel, Amomum villosum, fragrant leaves, clove, tsaoko and licorice; Southern ginger, coriander head, citronella, onion, etc. , and then cooked with soy sauce, soy sauce, cooking wine, etc. Do "halogen", so that the halogen goose is fragrant and soft, with a long aftertaste.
"Braised Goose" Braised Goose hangs soup, and the soup cries down? ; Goose head drooping? . In the process of marinating, it is necessary to constantly adjust the temperature. Spices are boiled in salt water in a pot, the goose is hooked with an iron hook to float up and down, it is soaked in salt water, the noodle soup is taken out, the marinated soup is dripped, then it is sunk in the pot to boil, then it is boiled with fire, and then it is soaked again after rolling. Repeat four times to complete the curing.
(2) Special garlic sour eating method
Sprinkle with raw coriander, dip in Chaoshan traditional glutinous rice vinegar or garlic vinegar, or dip in marinade and eat with raw coriander. The meat is soft and smooth, and the garlic is sour and soft, which will refresh and relieve boredom!
Sanquan: Goose eight treasures and eight immortals dish perfectly presents "the whole body is a treasure"
The consumption of braised goose in Chaoshan area is very frequent, and there are many kinds of braised goose shops in the streets and alleys. There are traces of braised goose on holidays, but on weekdays, people often regard braised goose as a daily dish. The whole braised goose is not something that ordinary consumers can' eat' in one bite (except for large social days). This kind of eating does not mean eating it all, but its price. In reality, consumers choose goose parts according to their personal preferences, which are generally divided into: goose head (head and neck); Goose belly (goose intestine, goose kidney, goose liver, goose blood); Goose trunk (goose meat, goose wings, goose claws)
(1) Goose head
The most delicious part of red roast goose is not the meat, but the goose head, which is the favorite of some gourmets. Including goose tongue, goose crown, brain kernel as tender as tofu, soft and sweet goose eye socket, which makes people memorable; It is very common that the overall price of a big braised lion goose reaches several thousand; The meat inside the goose neck is very delicate and soft except for the tight and refreshing goose skin;
(2) Abdomen of goose (goose intestine, goose gizzard, goose liver, goose blood)
Goose intestines are fragrant, crisp, crisp and chewy; Goose gizzards are thin and tough, tough but not old. Old people like to leave them to their children, dipped in garlic vinegar, soft sour vinegar and slightly spicy garlic, which makes people want to stop; Top-grade foie gras, also known as "powder liver", is dense and crisp in texture, smooth in taste and instant in mouth. After absorbing enough lo-fi flavor, every bite is soaked with aroma, with rich taste, warm and fresh layering and mellow lo-fi aftertaste in the mouth; Goose blood is tender and smooth, and the lips and teeth remain fragrant after the entrance.
③ Goose trunk
Including goose wings, goose claws and goose meat (upper court, middle court and lower house)
Goose wings bite "with muscle and flesh", which is called "chewy" and delicious enough; Goose wings were my favorite when I was a child. Every time I eat them, I feel as happy and satisfied as a child. Goose web is a place where collagen is concentrated, and it tastes crisp and chewy; Goose feet and chicken wings are often used as snacks, and they are eaten when you have time.
Goose meat tastes good, the skin is continuous, the meat is fresh and tender, the juice is full, and the skin is delicious, smooth but not firewood; The fresh smell of goose and the smell of halogen surge on your tongue together.
A large number of braised goose shops in Chaoshan street not only reflect the persistence of Chaoshan people in their daily diet, but also are the daily dishes of an authentic Chaoshan people. I don't know if you have heard of the excitement of "cutting geese with wine"!
As a young lady who doesn't like meat very much, red roast goose is also the only meat that I never forget and never tire of eating! Every once in a while, I will especially want to eat! Every part is a favorite! When I was a child, I was excited to "learn from my teacher" at festivals. Looking at the steaming goose and smelling the exciting goose fragrance, I can eat wherever I want, and my happiness is bursting! When you grow up, no matter where you are, you will feel at home as long as you eat the braised goose in your hometown!
The director of China on the Tip of the Tongue once said: Shantou is the island of China cuisine. A gourmet who has never been to Shantou is not a gourmet. Welcome every gourmet to "chop goose" in Chaoshan!