I remember when I was a child, my grandmother raised many geese. When I am hungry, I often chase me and get bitten by it. It will hurt for a week. At that time, I was most afraid of geese. I was scared when I saw that they would hide. One day, the medicine in the same village poisoned my grandmother's hunger a lot, and my grandmother was sad for a long time. I had no choice but to eat the goose as bacon.
Pickled out, and then I ate it. God, it's delicious. Grandma's cooking is great. She used it to steam potatoes and put them on the fire. When I was a child, I learned a lot of delicious food from her!
Remove the entrails of the goose, evenly daub it with high-alcohol liquor, put salt in the pot, a little star anise, pepper, cinnamon, fragrant leaves and hawthorn, stir-fry, evenly daub it on the goose, poke a hole in the thick meat with a bamboo stick, marinate it in the tank for three days, turn it twice in the middle, take it out after three days, wash off the excess water with warm water, smoke it with cypress branches and leaves until golden, and hang it in a dry and ventilated place!
Let's serve directly. Let's start with "Goose Stewed with Mushroom Powder".
Prepare a half-kilogram clean goose, two ounces of mushrooms, two ounces of carrots, two ounces of broad flour, one ounce of winter bamboo shoots, one ounce of cooking wine, Sichuan pepper, monosodium glutamate, soy sauce, salt, chicken essence, sugar, star anise, pepper, lard, fresh soup, ginger slices and onion slices.
Chop the goose into pieces, soak it in cold water to remove blood, blanch it in a boiling pot, take it out and let it cool: cut the fragrant shavings and winter bamboo shoots into pieces; Cut the carrot into pieces. The wok is on fire. Add lard and heat. Add onion, ginger, pepper and star anise and stir-fry until fragrant.
Add goose pieces, cooking wine, soy sauce, Sichuan pepper, mushrooms, winter bamboo shoots and carrots and stir fry together. Pour in fresh soup, salt, monosodium glutamate and chicken essence, boil and simmer for about half an hour. Add the wide powder and stew until it is cooked and tasty, then take it out of the pot and put it on the plate.
Stewed goose soup with Shenqi
Ingredients preparation: one or two pieces of goose, appropriate amounts of codonopsis pilosula, astragalus membranaceus, red dates, ginger, salt, monosodium glutamate and sesame oil.
First, clean the goose and cut it into pieces. Wash Radix Codonopsis, Radix Astragali, Fructus Jujubae and Rhizoma Zingiberis Recens, put them in a pot with geese, and add appropriate amount of water.
After the fire boils, turn to low heat and simmer until the materials are cooked, sprinkle with salt and monosodium glutamate, and pour in sesame oil.
Hello, as a creator in the field of food, I would like to express my personal views briefly here.
First, gut the goose, evenly spread it with high-alcohol liquor, put salt, a little star anise, pepper, cinnamon, fragrant leaves and hawthorn in the pot, stir-fry and evenly spread it on the goose meat, tie the meat thick with bamboo sticks, marinate it in a jar for three days, turn it twice in the middle, take it out after three days, wash off the excess water with warm water, smoke it to golden brown with cypress branches and leaves, and hang it in a dry and ventilated place.
Step 2: Mix 5g of seafood sauce (shrimp sauce),10g of sugar, 5g of salt and 5g of spiced powder (3g of cinnamon and 5g of star anise) and stir well, then add10g of minced garlic and 3g of Chinese liquor and mix well. Apply the prepared sauce to the abdominal cavity of the goose, and tie the abdominal cavity tightly with cotton rope or straw rope to prevent the juice from flowing out of the abdomen. Maltose10g, add 3g of white vinegar and 3g of distiller's yeast, mix well, coat goose skin and hang dry.
Finally, add enough charcoal and burn it until it is red and smokeless, then lift the goose with an iron fork, bake it about 30 cm above the flame, turn it over and move it continuously to make it evenly heated, and apply sesame oil to the goose several times during the burning process until the goose skin is dark red and the inside is cooked.
This is my opinion. I hope I can help you. Thank you.
I'm glad to answer this question for you. Let's walk into this problem together. Now let's discuss it together.
I will share my personal views and thoughts on this issue with you. I hope my sharing is helpful to you and you will like my sharing.
Hello, as a creator in the field of food, I would like to express my personal views briefly here.
First, gut the goose, evenly spread it with high-alcohol liquor, put salt, a little star anise, pepper, cinnamon, fragrant leaves and hawthorn in the pot, stir-fry and evenly spread it on the goose meat, tie the meat thick with bamboo sticks, marinate it in a jar for three days, turn it twice in the middle, take it out after three days, wash off the excess water with warm water, smoke it to golden brown with cypress branches and leaves, and hang it in a dry and ventilated place.
Secondly, mix 5g of seafood sauce (shrimp sauce),10g of sugar, 5g of salt and 5g of spiced powder (3g of cinnamon and 5g of star anise) and stir well, then add10g of minced garlic and 3g of white wine and mix well. Apply the prepared sauce to the abdominal cavity of the goose, and tie the abdominal cavity tightly with cotton rope or straw rope to prevent the juice from flowing out of the abdomen. Maltose10g, add 3g of white vinegar and 3g of distiller's yeast, mix well, coat with goose skin, and hang dry.
Finally, add enough charcoal and burn it until it is red and smokeless, then lift the goose with an iron fork, bake it about 30 cm above the flame, turn it over and move it continuously to make it evenly heated, and apply sesame oil to the goose several times during the burning process until the goose skin is dark red and the inside is cooked.
This is my opinion. I hope I can help you. Thank you.
The answers to this question shared above are all personal opinions and suggestions. I hope the answer to this question I shared can help everyone.
Meanwhile, I hope you like my sharing. If you have a better answer to this question, please share your comments and discuss this topic together.
Finally, here I am. I wish you all a happy life, good health, a prosperous family and everything, a big fortune every year and a prosperous business. Thank you!
Personally, I like roast goose.
Practice: After cleaning the goose, pour it thoroughly with boiling water and hang it in the air outlet to dry.
5g of seafood sauce (shrimp sauce), 5g of sugar10g, 5g of salt, 5g of allspice powder (3g of cinnamon and 5g of star anise), then add minced garlic10g and 3g of white wine and mix well.
Apply the prepared sauce to the abdominal cavity of the goose, and tie the abdominal cavity tightly with cotton rope or straw rope to prevent the juice from flowing out of the abdomen.
Maltose10g, add 3g of white vinegar and 3g of distiller's yeast, mix well, coat with goose skin, and hang dry.
Add enough charcoal and burn it until it is red and smokeless, then pick up the goose with an iron fork, bake it about 30 cm above the flame, and keep rotating and moving the goose to make it evenly heated. Apply sesame oil to the goose several times during the burning process until the goose skin is dark red and the inside is ripe.
Hello, everyone. I am a delicious farmer.
How to cook goose is more delicious? Goose is an essential ingredient for New Year's Eve dinner, and its meat quality is absolutely very strong. This is a good dish to drink and eat.
Then the question comes, how can we cook the goose well? It's actually quite simple. As a cook, I often process this kind of food. Our chef calls it "Dongshan Goose". You should all have heard of this dish. Today, I am here to share the steps with you. Let's watch it with my friends.
The first step is to prepare potatoes and cut them into pieces, and then prepare old geese to chop them into pieces and soak them in water (this step is to remove dirt and blood from the geese themselves).
Step 2: Pour clear water into the pot, add goose and blanch for three minutes, remove the floating foam and pour out. Brush the pan clean, open the oil pan again, put the potatoes in when the oil temperature is 80% hot, fry them until golden brown, and take them out for later use.
Step 3: Put the base oil in the pot, add ginger slices and onion and stir-fry until fragrant, then add bean paste and chafing dish base and stir-fry until the color is red oil (be careful not to paste the seasoning at this time).
Goose has a variety of practices, hundreds of people, and the taste of each place is different. It can be cut into white, roasted, pickled and braised. ..
Let's share one with you: Guangdong braised goose.
Get ready, a goose, ginger, onion, garlic, red onion, lobster sauce, rice wine, star anise and cinnamon.
1. Wash the goose and dry it. Heat the oil in the pan, put the goose down and fry it slowly. Fry until the surface is golden, and take out the goose.
2. Leave the oil in the pot, ginger and garlic, red onion (flattened), whole onion, star anise cinnamon and lobster sauce (chopped) until fragrant.
3. Stir-fry the spice heads, then put the goose in the rice wine and add more water. When the goose meat exceeds 2/3, boil the water and simmer it over medium heat. During this period, the goose is often turned over until the soup thickens, some broken rock sugar is added, salt is added, soy sauce is soy sauce is soy sauce, seasoning is oil, and the juice is collected over high fire. ..
Take the goose out, cut it into pieces, put it on a plate, and pour the soup into the pot. ...
Braised goose! I bought a goose weighing nearly ten catties in the Spring Festival the year before last, and divided it into four parts. The pot at home is too small. The favorite parts of red roast goose are neck, goose's feet, goose's feet, goose intestines, goose liver and goose Zhen, which are all good dishes to go with wine and delicious when eaten as snacks!
The method of marinating is particularly simple. Step 1: Add soy sauce, soy sauce, onion ginger, licorice, cinnamon leaves, rock sugar (I didn't fry the sugar separately, which is lazy, but the effect is good), salt and cold water (just before the duck). Step 2: Wash the ducks and throw them into the pot. Step 3: Boil with big fire and marinate with small fire 1 hour. It's that simple! See if the photos below are appetizing?
Beer goose
Ingredients: goose, beer, lettuce, green pepper, ginger, garlic, vinegar, star anise, cinnamon and bean paste.
Practice: 1. Cut goose into pieces, wash and drain for later use.
2. Peel the lettuce and cut into pieces. Wash and drain for later use.
3. Cut green pepper, ginger and garlic into powder for later use.
4. Cook a small amount of oil from the pot. When the pan is hot, pour in the goose and stir fry.
5. When the water in the goose meat dries and the goose meat becomes discolored and oily, add a teaspoon of bean paste, then add chopped green pepper, ginger and minced garlic and stir evenly with a spatula.
6. After the goose is sauteed, pour a proper amount of beer, cover the pot and boil.
7. After the soup is boiled, open the lid and add proper amount of vinegar, then add star anise cinnamon, and adjust to medium heat to continue cooking for about 15 minutes.
8. When the goose is cooked to maturity in 1989, uncover the pot cover, add appropriate amount of salt and stir evenly with a spatula.
9. Add salt and cook for 3-5 minutes. Add lettuce pieces and cook together. When the lettuce is cooked, add a little chicken essence and turn off the heat.
10.
Fried chicken and boiled goose. Goose can be cooked in various ways. In cold weather, goose hanging pot hot pot is the favorite of rural people. Simple practice; 1 Take a clean and fresh goose (eviscerated) and put it in the pot, add cold water (just before the goose is eaten), bring it to a boil over high fire, remove foam, and continue to cook until the goose is cooked (chopsticks can be easily inserted into the goose). Take out 3. Filter the cooked goose, cut it into small pieces, prepare a pot, heat it, add lard (a little oily) to about 60 degrees, add a proper amount of pepper, and pour in the goose to stir fry. Stir-fry 1_2 times, then pour in beer, cover and cook for 2_4 minutes, then add ginger slices and pour in the goose soup cooked before (if the soup is less, add appropriate amount of cold water) until the soup is not completely submerged. 5 Cover and cook 10_ 15 minutes, add chicken essence and a little monosodium glutamate.