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 red roasted goose smells better than Chaoshan red roasted goose. The story of Chaoshan braised goose has a long history. As early as Guangxu period, there was a record that Chaoshan people ate red roast goose, which has a history of 100 years. This salted "goose" is not an ordinary goose, but a "lion-headed goose". Lion goose, native to Raoping County, Chaozhou City, Guangdong Province, is widely cultivated in Chaoshan area. It is the only large goose in Asia and is also known as the king of geese in the world. The weight of adult male lion-headed goose can reach 15kg, and the female goose is slightly lighter, and the height of standing adult male lion-headed goose can easily exceed 60cm). Qin Mu, a famous writer in 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 regarded as 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 large braised lion goose to cost thousands of dollars.
(2) the unique brine brine method:
"Bittern" is a cooking method with a long history, and bittern is the soul mate of red roast goose (bittern food refers to the food made by cooking food with bittern, transferring the unique taste of bittern into the food, and finally drying it in the pan). "The essence of red roast goose lies in the unique spices and the unique brine made from southern ginger to fully penetrate into the texture of goose meat, which is filled with halogen fragrance."
(2) Teachers and students have special occasions, and the banquet must be ordered.
Red roast goose occupies an unusual position in the hearts of Chaoshan people. Chaoshan people believe in "learning from teachers" and "no goose is dishonest". 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" that "when giving a banquet, the goose is always the first dish." There is also a dialect in Chaoshan called "no geese are not greedy";
Two necessities: 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 the general braised dishes. "Use medicine to adjust the southern ginger to make brine and use sugar to color the soup." Before marinating the goose, it is necessary to prepare various ingredients including medicinal materials and ingredients: star anise, cinnamon, pepper, fennel, Amomum villosum, fragrant leaves, clove, tsaoko and licorice; Nanjiang, coriander head, citronella, onion, etc. Then cook with soy sauce, soy sauce, cooking wine, etc. Being a "braised goose" makes the braised goose fragrant and soft, with a long aftertaste.
"Red Roasted Goose" When the red roasted goose hangs soup, the soup cries? ; Goose head drooping? . In the process of marinating, it is necessary to constantly adjust the temperature. Boil the seasoning with salt water in a pot, hook the goose with an iron hook, let the goose go up and down, soak it in salt water, take out the noodle soup, drop the marinated soup, then sink it into the pot to boil, then boil it with high fire, and soak it again after rolling. This is repeated four times to complete the pickling.
(2) Special garlic flavor and sour taste
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 meat on holidays, but on weekdays, people often take braised goose meat as their daily dishes. The whole roast goose is not something that ordinary consumers can' eat' in one bite (except for large social days). This food 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 best part of red roast goose is not meat, but goose head, which is the favorite of some gourmets. Including goose tongue, goose crown, brain core as tender as tofu, soft and sweet goose eye socket, which makes people endless aftertaste; It is very common that the overall price of a large braised lion goose reaches thousands; The meat inside the goose neck is very delicate and soft except for the tight and refreshing goose skin;
(2) Goose belly (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 it 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 sucking enough marinade, every bite is soaked with aroma, and the taste is rich, and the warm layering and mellow marinade aftertaste are 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", also called "chewy", which is delicious enough; When I was a child, I liked to eat goose wings best. Every time I eat them, I feel happy and satisfied like a child. Goose web is a place where collagen is concentrated, and it tastes crisp and chewy; Goose feet and wings are often snacks, and they are eaten at leisure.
Goose meat has good taste, continuous bone skin, fresh and tender meat, full juice, delicious skin, smooth but not firewood; The fresh fragrance of goose and the fragrance of halogen are surging on your tongue.
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 little sister who doesn't like meat very much, red roast goose is also the only meat that I can't forget and never tire of eating! Every once in a while, I have a special urge to eat! Every part is a favorite! When I was a child, I was very excited to be a teacher. Looking at the steaming geese, smelling the exciting smell of goose meat, 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 red roast goose in your hometown!
The director of China on the Tip of the Tongue once said: Shantou is the island of Chinese cuisine. Food that has never been to Shantou is not called food. Welcome every gourmet to "chop goose" in Chaoshan!