Roasted goose stuffing formula

sugar

10

gold salt

20

Gold and Alpinia officinarum powder

750

Mung beans and pepper

500

Kewei powder

500

Mung beans and chicken powder

500

Ke, Zhu Hou sauce

250

G, sesame paste

250

G peanut butter

250

South milk

150

G, fermented bean curd

250

Mung bean and sesame oil

300

—

500

Kehe spiced

powder

300 - 500

Ake and Illicium verum powder

100 - 300

Dick.

Garlic

500

Stir-fry grams with oil. Mix the oil and chopped garlic together and mix well. Ginger can be added.

,

Chopped red onion

,

Xiangcai Yi Rong

Saute incense

,

You can add some rapeseed powder. Yes, try it.

,

Too much star anise powder.

50 - 100

Dick, that's enough

,

And a lot of spiced powder.

200 - 300

G is good.

,

Try seafood sauce for the sauce.

,

barbeque sauce

,

Spicy meat sauce

,

You can try it boldly with your own understanding and feelings about the sauce.

,

Be your own mouth.

taste

.

1. Material selection: white duck, meat duck and Beijing stuffed duck (growing period)

40

Day)

Goose: Meat goose, growing season.

90 - 100

Jesus Christ. Yoshimitsu

Black geese and brown geese in the east of Qingyuan are the best.

2. Inflating: Use the air pump hose to extend from the neck of the duck or goose to inflate it, so that the skin and meat of the duck or goose can be fully separated.

Third, the belly opening and cleaning: the position of the belly opening is best on the vertical line, and the opening is not too big. Clean up internal organs, lungs, etc.

To take it out, just loosen it. Remove claws and clean internal organs.

4. stuffing: put the roast goose at the top.

50

Hold Dick with your right hand, lay the belly of duck or goose flat upward, and stretch the material in your hand from the incision.

Rub its abdomen back and forth until it melts.

5. Sewing needle: Sew the opening with a special roast goose steel needle, no matter how it is sewn, as long as it is airtight.

6. Scalding: Put the stitched duck or goose into boiling water to scald the skin, and the process cannot exceed.

six

Second.

Seven, epithelium: also known as sugar water. Sugar water formula wheat sugar: water

1

nine

Soak the whole body of duck or goose in sugar water and hang it directly.

hook

Eight, inflation: use an air pump to inflate the duck or goose again to make it strong.

Nine, air drying or air drying: air drying ducks or geese at the tuyere, the process

five

individual

2

About an hour.

X. combustion: medium fire

30 - 50

Minutes, charcoal burns through to control the temperature of the fire.

Formula of sour plum sauce:

Hua Bing brand sour plum sauce

10

gold

refined sugar

three

gold

white vinegar

three

gold

lemon juice

100

Scold or beat

Boil slowly and dissolve. Store at room temperature.

roast chicken

1. Material selection: Sanhuang chicken, chicken neck, broiler chicken and black-bone chicken.

Second, modeling: viscera removal, viscera removal, claw removal, yellow skin removal and hair removal.

Third, filler: roasted goose material

30

About ten ginger mushrooms

20

Scold or beat

Fourth, sewing: such as roast duck.

5. blanching: if the duck is cooked, the time will not exceed one minute.

Sixth, coloring: such as roast duck.

Seven, air drying: such as roast duck.

Eight, burning: fire

25

minute

Nine, oiling: oil the uneven skin.

Attention, friends who want to open a shop

：

Procurement channels are very important.

,

Pretreatment is complicated.

(

The feathers of ducks and geese are difficult to handle.

)

Long processing cycle

,

Duck or feather

Goose production has increased.

50%,

It is difficult to master the temperature.

,

you want

,

Under the guidance of others, you can master it all by being a duck once.

If so, butcher

I'm afraid it's everywhere

! (

roast duck

,

Cook the roast chicken once.

,

Roast goose can't do it.

,

He said it was the same as roast duck.

)

At present, my operation is to sew up the backyard of my stomach.

1 - 4

Reuse water for several hours to avoid it.

,

Rinse the goose skin clean

,

And then expand.

,

Linpi

,

Air dry for a while

Children's epithelial water

,

Blow dry again

,

(Add some wine to the stuffing appropriately) The temperature of the fire is about.

220

Degree or so

.

Roast duck and goose should be crispy and smooth. Goose skin should be relatively thick, dry and easy to color.

.

I'm interested in my products now.

I'm still not satisfied, but I haven't reached my goal yet. I'm still studying everywhere and trying to explore.

Barbecued pork:

Guangdong bacon is one of the famous foods, which is baked on an open flame after soaking in various materials. It is bright and delicious, and the food is unforgettable.

Honey barbecue

First, material selection: barbecued pork is divided into thin fork and flower fork. The thin fork is made of pork, and the flower fork is made of pork belly (peeled).

Second, modeling: cut a piece of meat into pieces.

1.5x 2.5x 25 cm

The left and right strips. Pork belly can be directly cut into long strips on it.

Third, curing: meat.

10

Roasted goose with minced meat

100

Mung bean and galangal powder

75 - 100

Mung beans and pepper

20

—

50

Kewei powder

100

g，

refined sugar

1

Gold, chicken essence

100

Ke, Zhu Hou sauce

75

Ketou Qujiu

20 - 50

G (rose wine can be used instead)

. Garlic

100

Scold or beat

Above, chopped red onions.

100

Yanke

30

G, soy sauce

50

Dick. The raw materials are fully and evenly stirred, and the curing time is

three

A few hours later.

Let's go

(freeze curing)

4. Burning: skewer the marinated barbecued pork on the barbecued pork, put it in a thoroughly burned furnace, and open a big fire.

20

Minutes, take out

Sugar water, and then put it in the stove to burn.

10

Minutes, then take out the syrup and put it in the furnace for burning.

10

Pour sugar water in minutes. Co-firing

three

Take a second bath

three

Low sugar water.

Five, sugar water practice:

Maiyatang: water

1

3.5

(Composition ratio)

Put maltose in water and simmer until it melts. Then add a little agar (after soaking) to neutralize.

Roasted sparerib

1. Material selection: frozen ribs.

Second, modeling: cut the surface into a well-shaped pattern with a knife.

Third, pickling: directly under the barbecued pork. Don't feed extra.

Fourth, burn: such as barbecued pork.

according to

""

The master said he was called.

"

Chawangshao

"

It tastes good.

,

The aftertaste in the mouth is bitter after eating.

(

He himself denied the pain.

,

maybe

This is my taste.

)

Cut off the burnt part with scissors every time you leave the furnace.

,

Full of trivial details

!

This barbecued pork really has no pigment.

,

But spend the night.

The back color is ugly.

,

If the roast duck can't be sold, it will be in trouble.

,

Suggest doing less.

,

Hard work

,

Do often

! ! !

Oh, and crispy barbecued pork.

,

It's pork belly

After pickling, wrap the small fire with bread crumbs.

45

minute

(

No cream or sweet bread.

),

I think it's better to fry

,

Why not just burn it?

The scenery is still slow.

,

You can eat it as soon as it is cooked.

,

A few hours later.

What I'm doing now is baking over low heat.

, 150

degree

- 180

Degree or so

,

burn

25 - 35

minute

,

Direct spraying sugar glue

(

Sugar gum should be thick enough.

)

Dongjiang boiled chicken:

The same chicken, different methods, of course, tastes different.

Dongjiang white-cut chicken

1. Material selection: fine chicken, Sanhuang chicken, chicken neck, black-bone chicken, old hen and husband chicken are not selected.

Second, cleaning: cleaning internal organs, removing yellow skin and removing lungs from hair.

Thirdly, modeling: bending feet directly into the stomach of chickens.

4. Soak: Hold the head and neck of the chicken by hand and soak the chicken in the boiled chicken soaking water.

2

Seconds,

Drop a little dry water.

After that, the chicken is soaked in water again.

three

A few seconds or so.

After that, the chicken is soaked in water again.

five

Take a small drop of dry water after about two seconds.

then

Let go, put all the chickens in boiling water, cover them, turn off the fire and soak them.

15

—

25

Minutes (depending on the size of the chicken)

(The beautiful phoenix autumn lasts only ten minutes.

Cover after 10 to 15 minutes of flameout)

(Note: If there are a lot of chickens, put them in the chicken soaking water and take them out. Don't cover the boiled chicken soaking water.

Fire cover soaking)

(Pay attention to hygiene at every step in the future)

5. Over cold water: Pick up the soaked chicken and soak it directly in clear water for ten minutes.

Six,

Ice water:

Put the chicken that has crossed the cold bridge by hand.

(wearing disposable gloves)

Pick it up and put it in ice water,

The soaking time is

10 - 30

Clocks can be listed.

Seven, soak chicken water and ice water (once a week)

water

35

Gold, semi-fresh ginger, Amomum tsaoko

three

Fragrant leaves

five

Mung beans and dried tangerine peel

10

Mung beans and cinnamon

10

Gram, half a catty of salt, monosodium glutamate

200

Dick.

Just boil it. If you make ice water, you should put it in the freezer after the water temperature drops. If you mix colors, you can add more fragrant leaves and dried tangerine peel.

Dip: peeled ginger.

1

Gold, half a catty of green onions, salt

200

Monosodium glutamate and monosodium glutamate

150

Mung beans and chicken essence

100

Mung beans and pepper

10

Mung bean and sesame oil

10

Scold or beat

Meijixian soy sauce

20

Mix the ingredients evenly.

oil

750

About 20 grams, cook until

Eighty-five

After the temperature is 0℃, pour in seven ingredients and stir well.

Dongjiang shredded chicken:

It is famous for its fragrance and smoothness. Eating it will greatly increase your appetite! One of the famous foods in Guangdong.

Dongjiang Salt Bureau Chicken:

I won't introduce it,

I believe you will often see people eating while walking in the street.

Smell the fragrance, maybe you also added his fragrance.

The way we eat! Guangdong classic famous food.

Brine chicken, Guangdong:

Bones are brittle, not to mention others.

!

Hakka salted chicken

One,

Material selection: If it is used as salted chicken, please choose Sanhuang chicken and chicken items. If you choose to be a salt bureau chicken and an old hen.

Second, salted chicken water recipe: water

35

gold salt

2.5

Gold, chicken essence

100

Gram, half a catty of ginger, monosodium glutamate

1

Gold and tsaoko

three

One,

Mircia

five

g，

dried orange peel

10

g，

cinnamon

10

g，

conglomerate

25

Dick.

Fire after boiling.

25

A few minutes later,

join

30

Mike

Phenol.

Third, cleaning and modeling such as white-cut chicken.

Fourth, soaking: if it is made into salted chicken, it is the same as white-cut chicken. If the old hen is soaked in soaking water (slow fire)

40

—

60

Minutes; The old hen also opened fire to soak.

30

Minutes; The old hen's legs were soaked in the fire.

40

Minutes; Sanhuang chicken claw fire (slow fire)

five

minute

Clock, turn off the fire

15

Minutes.

Dongjiangshou fried chicken

Hand-grabbed shredded chicken powder formula: ginger powder: salt: monosodium glutamate

four

2

1

(Stir well)

First, material selection: cooked boiled chicken and salted chicken.

Step 2, modeling: tear it into strips by hand (with disposable gloves)

3. Add shredded chicken powder, fried white sesame seeds and authentic peanut oil (cooked) to the shredded pork.

, sesame oil. Stir well.

Salted chicken and salt bureau chicken are stained with food.

Shredded chicken powder, peanut oil, sesame oil and coriander

I suggest you buy hand-torn chicken and brine chicken first, and compare them with this person's products. Brine chicken can't be compared with specialty stores.

Baked chicken with salt should be slightly cooked with salt water.

30

Soak in a few minutes from the fire.

30

Minutes,

Take it out and blow it with a fan to expose the crispy skin.

The meat is tight,

Take a bite.

(The formula given by my friend has not been consulted, so it is not easy to make it public. Please forgive me.

)

Authentic Chaozhou bittern

One,

Medicinal materials: half a catty of southern ginger and citronella.

40

Ake and Illicium verum

10

Mung beans and galangal

10

Akehe Tsaoko

10

Mung beans and licorice

20

laurel

skin

15

Gram and clove

five

Mung beans and fennel

10

Mung beans and dried tangerine peel

10

Mung beans and fragrant leaves

five

Pepper gram

10

Mung beans and Siraitia grosvenorii

1

No matter how many

If there is less water, only one will be put)

Second,

Feeding:

Kaye

energy

50

Mung beans and garlic kernels

50

Mung beans, green onions

five

coriander

50

Mung beans and celery

50

Mung beans and red onions

50

Scold or beat

Third,

Seasoning: rock sugar

1.5

gold salt

250

—

300

Scold or beat

monosodium glutamate

150

Mung beans and chicken essence

150

Ke Jiu and Jiu Shao

150

Rose wine

40

fish sauce/gravy

40

G, oil

100

Dick.

Fourth,

Half a catty of chicken oil

Practice: water

10

Jin, plus soy sauce, half a catty, ten pig bones.

1

Guinness formula

1

Pack ten recipes with sandbags.

2

Stir-fry in oil and bag. martial arts

The fire is burning,

Then ten formulas

four

Two hours after the slow fire,

Use pig bones to flavor medicinal materials.

Then remove the formula.

2

And formula

four

With pigs.

Bones, add the formula.

three

Simmer until the rock sugar and salt dissolve.

Salt water storage

1

.

Tiantianao

1

Second, open the lid, don't stir, don't touch raw water.

2

.

mock

three

Change the formula after the second time

1

Open for business, every

15-20

Tianhuan Porcelain Formula (transferred from China Roast Chicken Trading Network)

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