Goose's feet are an uncommon food. Most of the goose's feet sold in the market are marinated. Although they taste good, they are not so nutritious after all. So, how to make goose web delicious and nutritious? The following small series introduces the relevant details for everyone ...

The method of fastening sea cucumber with goose web

Ingredients: 5g of goose web, 5g of sea cucumber

Accessories: 5g of rape

Seasoning: 5g of monosodium glutamate, 1g of soy sauce, 3g of pepper, 5g of sesame oil, 1g of cooking wine, 5g of starch (peas) and 3g of peanut oil.

2. Put the fried goose feet in abalone sauce and simmer slowly.

3. Wash the sea cucumber and put it in abalone juice to simmer thoroughly.

4. Take the center of rape, wash it and soak it in boiling water.

5. Take three large plates and put them into goose web, sea cucumber and Chinese cabbage respectively. Boil abalone juice and other condiments in the pot, thicken with wet starch, add bright oil, and pour it on goose feet and sea cucumber.

The characteristics of sea cucumber with goose web buckle:

Its color is bright and red, and its taste is mellow.

how to buckle goose's feet with mushroom in abalone sauce

Ingredients: 4g of mushroom in water, 3 goose's feet

Accessories: 2 Shanghai green trees, 4g of Jinhua ham, 25g of abalone sauce

Seasoning: proper amount of oil, salt, 2g of cooking wine, 15g of ginger slices, 5g of onion segments, 2g of rock sugar, and head pumping. The mushroom soaking water is clarified and filtered for later use.

2. Clean the goose's feet, cut off the pointed nails of the feet, put them in boiling water with ginger slices and scallions (turn off the fire before putting the goose's feet in), then turn on a small fire, add 1 tablespoon of cooking wine to the water, cook them in mild boiling water for 5 minutes, and scoop up the blood foam that washes the goose's feet with clean water.

3. Use a clean towel to dry the goose web.

4. Add peanut oil that can't pass the goose's feet in a small pot, and the oil temperature will be heated to 5-6 minutes by a big fire. Change to a medium-small fire, pay attention to the heat and control the oil temperature. Put the goose's feet in step 3 and fry them for 5-8 minutes in order to dry the water in the goose's feet.

5. Pick up the goose web. Change the medium fire to raise the oil temperature.

6. when the oil temperature rises to 7 minutes, pay attention to the heat and control the oil temperature. put the goose web in step 5 back into deep frying, fry it until the skin of the goose web is golden and crisp, and then take it out quickly.

7. drain the oil and put it away for later use. This is the state of the goose web after frying.

8. pour 2ml of abalone juice into the soup pot.

9. after pouring the mushroom soaking water in step 1, add 2 liters of clear water, stir evenly, and use chopsticks to spread the bamboo fence in the soup pot and press it to the bottom of the pot.

1. Cut the ham into pieces as thick as mahjong tiles, and bake it in a small fire and a white pot to make it fragrant. The ham pieces have a little burnt edge.

11. Pick up the ham with chopsticks and put it into the soup in step 9. At the same time, rock sugar is also added.

12. add the mushroom and goose's feet in step 7. After the fire boils, change to low fire, cook for 3 hours, turn off the fire, and let it stand for 12 hours without opening the lid.

13. After the mushroom and goose's feet are tasted, boil over high fire, change to low fire, and continue to cook for 3 hours. Then take it up, drain the soup, and keep warm for later use.

14. Use boiling water with a little peanut oil to stop the water from growing, put it in the position shown in the figure, and then pick up the goose web and mushroom in step 13 and put it in a dish.

15. pour the remaining 5ml of abalone juice into a seasoning bowl, add white sugar, chicken essence, soy sauce, pepper, starch, 2 tablespoons of the remaining juice from step 13 and appropriate amount of cold boiled water, adjust the proper color of the sauce, taste it, and add salt as appropriate.

16. cold pot: pour the flavored juice prepared in step 15, and then heat it with low fire.

17. Stir while cooking, so that the flavor juice gradually boils and gelatinizes into thin sauce.

18. pour the sauce into a small bowl and cool it slightly to thicken the sauce.

19. then pour the thickened juice onto the mushroom, goose web and Shanghai green with a spoon.

2. Just a little tidying.

Tips

1. The goose web should be fried twice. First, it should be fried at low temperature to eliminate the moisture in the goose web. The second is high-temperature frying, which makes the goose web skin crisp and discolored. Pay attention to the oil temperature carefully to avoid frying.

2. The color and taste of the sauce poured on the finished product largely determine the appearance and final taste of the finished product. You can cook a little more at a time, try to cook the sauce, and then make all the sauce into the sauce when it reaches the required color and taste of the finished product. Color depth, can use soy sauce deployment.

Braised Goose Feet

Ingredients: 1 Goose Feets

Ingredients: 2 Amounts of Tsaoko, a handful of nutmeg, some ginger slices, some cooking wine, some salt, some soy sauce by Lee Kum Kee, some brown sugar and some green onions

Steps:

1. Wash the Goose Feet and put it in clear water. Goose feet won't froth, so it doesn't need to be blanched when boiled

2. After boiling, add soy sauce, soy sauce, brown sugar and salt to the pot and continue cooking

3. Cook until the soup is thick and evenly colored, and the goose feet are cooked.

tips

in the past, I used to cook braised chicken feet with anise and cinnamon. However, after cooking, I always feel that the taste of cinnamon is too strong. I tried the grass fruit this time. I think it tastes lighter and I like this taste better.