Compared with northerners, goose is generally not eaten often, because in the concept of northerners, goose is thick and not easy to stew, and may have a special taste of water, which is not so easy to cook.

But since I came to Guangdong, I found that Cantonese people can make geese into very delicious food, which is very admirable. As for a roasted goose, they can cook it in different ways with various materials and mix it with sour plum juice, such as oil or sweet noodle sauce, which gives full play to the advantages of goose in taste and taste.

In the production of goose meat, Guangdong people's deep well roast goose or litchi wood roast goose tastes really good when they meet a good chef, and there will be a kind of braised pork with delicate taste. Add a little sour plum juice or sweet noodle sauce, which is not greasy, sweet and sour. This is already a must-eat food for people who come to Guangzhou.

What I want to say here is that there are several other ways to eat in Guangdong. One is "drunken goose", which is slaughtered and washed, cut into pieces with spiced seasoning, pickled and served in a side furnace, which is especially popular in Guangdong. In fact, every family will have the process of preliminary marinating. The key to this dish lies in the word "drunk".

Add a small amount of peanut oil, onion, ginger and garlic to the wok and saute the preserved goose for 20 to 30 seconds. When the braised pork was added, the remaining soup had just passed the ingredients and the fire was smoldering. After boiling for five minutes, add Guangdong, and some rice wine produced is one catty more than double steamed or homemade rice wine similar to Jiujiang, and pour it into the pot. (Of course, if there are few ingredients, you can also drink rice wine three times less. Because when we eat, most of us are a goose, several people, in order to win a clear light), continue to smolder in the fire, and when the alcohol vapor is dispersed, the lighter is lit. The whole container is surrounded by flames, so the meat will be cooked faster, which may also be beneficial to the soft cooking of the whole goose. When the alcohol burns completely and basically, you can start eating, but it is still stiff at first. At this time, you can first add other hot pot materials prepared with braised goose soup, such as vegetables, tofu skin, gluten tofu and other ingredients you want to use. At the end of the day, you can munch on the delicious crispy goose. Goose has the unique smell of birds, with a hint of wine. It is self-evident that three or five confidants push a cup for a change, especially in cold winter.

Another method is called shoveling geese. In fact, the production process is similar to evil, except that a set of added wine is missing, and the taste is quite special. Vegetables and other ingredients scalded by other soups also have a special taste. At the end of cooking, the goose is soft and delicious, which is another style.

I also know a restaurant that specializes in goose web hot pot, which is also a cooking method. Plus the boss's special soup and marinade, it is a very famous way to eat in a certain range, but I don't know if its unique taste is mastered by the boss alone.

Goose is a kind of poultry, which is relatively common. Goose meat is often eaten in daily life. Goose is delicious and there are many ways to eat it. Everybody likes it. So, how to make goose delicious?

Stewed potatoes with goose

Ingredients: goose, potatoes, green onions, cooking wine, salt, soy sauce, soy sauce.

working methods

1. Clean the goose first, and then cut it into cubes for later use.

2. Peel, wash and cut potatoes into large pieces; Cut green onions and dried peppers into sections for later use.

3. Add soybean oil to the pot. After the oil is boiled, add dried Chili and scallion and stir fry, and add goose pieces and stir fry over medium heat.

4. Add soy sauce, continue to stir fry, and then add a proper amount of water (when adding water, the water can not pass the goose).

5. After the soup is boiled, add salt, turn it over, add potato pieces, and slowly burn the goose until the soup in the pot is half dry (the amount of soup is about half a bowl of water).

6. Turn off the fire and fill it up.

Red roasted goose

Ingredients: goose, garlic, ginger.

1. Chop the goose, blanch it with water and wash the blood foam. Peel garlic and slice ginger. Hot pot with cold oil, stir-fry ginger slices, star anise, pepper and garlic.

2. Add goose and stir-fry to get oil. Stir in soy sauce and pour in beer. Add chicken essence and white sugar, boil and stew. When the meat is almost crispy, add some salt, change the fire for two minutes and collect some soup. It is delicious.

Goose is a kind of bird that domesticates wild geese. Huge, taller than children, fierce, see children wearing open-backed pants, will chase to peck. Rural people also have the custom of letting them watch the door.

Gooses are smarter than chickens and ducks. When they see a low bridge or a low hurdle, they will walk with their necks down and their heads down. Some people see that they know there are eagles nearby and geese flying in, each biting a stone to prevent their noisy nature, just like geese keep barking.

The most common gray geese are also wild, and most of them are white.

Only Europeans and China people in the world can eat geese. However, there are pictures of geese in ancient Egyptian murals, and they have learned to fill geese that year and force their livers to grow.

The Japanese don't understand. At best, they only eat ducks. As for geese, you can only see them in the zoo.

We eat geese, the most famous of which are Cantonese roast goose and Chaozhou braised goose. The former sometimes thinks that the meat is very old and unpalatable, which is unfair to restaurants specializing in selling geese and thinks that their standards are unstable. In fact, goose meat is the most tender in a year, and it will inevitably have a stiff taste at other times only during Qingming and Chongyang.

Chaozhou people knew that this problem happened to roast goose. Roasted goose is delicious, so it's better to marinate it. No matter how old you are, geese can be pickled and cooked.

Ordinary people sometimes can't tell a duck from a goose. It's actually quite simple. Just look at the swollen bones on your head. Goose's body and lines are also beautiful, and ducks are ugly. If you compare the two, you can know whether you win or lose. No wonder Wang Xizhi loves geese rather than ducks.

Besides bittern, arrowheads in Hong Kong are the best choice for eating geese. They roast geese and even pay attention to charcoal, demanding the most perfect signature dishes. However, to eat well, it is smoked goose.

In the kitchen, the delicacies of geese are varied, including goose brain jelly and goose liver sausage.

When it comes to geese, you can't help mentioning foie gras. The French are the best. But I suggest you buy the most expensive and best if you want to try. I just didn't do that at first. When I came into contact with inferior goods, I felt the smell of rotting corpses, which almost made me sick. It was not until I lived in the French countryside and tasted the best foie gras that I came into contact with it, but it has been wasted for decades.

Hello, everyone, I am silly to share with you a method of braising a big goose in soy sauce today. First of all, we chop the slaughtered and cleaned goose into large pieces (the size of the bottom of a coke bottle) to prevent the goose from stewing while burning.

First: First, soak the chopped goose in cold water for 15 minutes, so that blood can be removed.

Second: Boil the goose soaked in water for five minutes. In the process of passing water, you can add a proper amount of cooking wine ginger and onion to remove the fishy smell.

Third: fish out the watered goose, wash it and let it cool. Add cooking oil (there is more oil because there is no oil in the goose), ginger onion, three kinds of tea, star anise, pepper, sea pepper, soybean sauce and watercress, stir-fry until the goose is stir-fried again, and then add boiling water (if cold water is added, the goose will be tightened quickly and the taste will be affected).

Fourth: After the goose is cooked for half an hour, add chicken essence, monosodium glutamate, salt, sugar, pepper and soy sauce (color). After the water is drained, the pot can be cooked, and a delicious braised goose is finished.

Fifth: It is worth noting that it is best to use young geese and male geese for big geese, so that the meat quality of big geese is more tender.

How to make geese delicious? Goose has high nutritional value and contains 18 kinds of essential amino acids. Protein in goose meat is a high-quality protein with low fat content and good quality. The content of unsaturated fatty acids is as high as 66.3%, which exceeds other meats and is beneficial to human health. Goose meat has low melting point and soft texture, which is easily absorbed and digested by human body.

Goose is a herbivore. Goose meat is an ideal nutritious and healthy food with high protein, low fat and low cholesterol. Traditional Chinese medicine believes that goose meat has the functions of nourishing stomach to quench thirst, tonifying middle warmer and benefiting qi, clearing away the heat of five internal organs, nourishing yin and benefiting qi, warming stomach and relieving lead poisoning.

Goose should be the best stew in Northeast China-big goose stewed potatoes. Let's share the practice below.

Stewed potatoes need goose, potatoes, star anise, cinnamon, fragrant leaves, dried peppers, onions, ginger, cooking wine, soy sauce, soy sauce, crystal sugar, salt and chicken essence.

Step 1: Wash the goose, chop it into large pieces, add a little salt to rub it, and throw clean water for later use. Slice onion and ginger.

Step 2: Boil water in the pot, add cooking wine and ginger slices. After the water boils, blanch the goose for 2 minutes and take it out.

Step 3: Heat oil from the pan, add onion, ginger, star anise, cinnamon and fragrant leaves and stir-fry until fragrant, add goose and stir-fry, cook cooking wine, add soy sauce, soy sauce and crystal sugar and stir-fry for 5 minutes, and stir-fry the moisture of goose as much as possible.

Step 4: Add boiling water, boil with high fire, simmer with low fire 1 hour, and insert and penetrate the goose meat with chopsticks. Add potato pieces, then simmer for 20 minutes until the potatoes are soft, add salt to taste, and take out the chicken essence.

This big goose is not a Canadian down jacket, but a goose that eats goose soup all year round, eats goose meat without coughing, eats goose meat in the sky and eats donkey meat on the ground. The big and stupid geese in the countryside, 12 yuan, weigh about seven or eight kilograms each. Goose meat is low in fat, good in quality and high in unsaturated fatty acids, especially linolenic acid, which exceeds other meats. Goose can also be smoked, steamed, roasted, baked, sauced and fermented.

I remember when I was a child, the rural white goose was a well-deserved trump card. When the goose saw a stranger yelling at its owner, it knew it was coming. It has a strong individual attack, and would rather be bitten by a dog than twisted by a goose. This goose is full of treasure. It is said that goose is delicious. What should geese do to taste good? We found several common delicious practices.

Roast goose in deep well is the most delicious, which belongs to Cantonese cuisine. It is called "deep well" because the stove used to roast goose is deep, as deep as a well, so it is called "deep well roast goose". Small and medium-sized geese are the best for Qingyuan black-brown geese. The whole goose is stripped of wings, feet and internal organs, blown with air and sprayed with spices, stitched with belly, boiled in water, scalded with cold water, peeled with sugar water evenly, dried and pickled, and finally hung in an oven or on an open flame for rotary baking. Roasted goose is golden in color and delicious.

Be sure to blow the skin 12 hours or more, the water will naturally dry, and put it in the oven for 50 minutes. With plum sauce, the skin is crispy and the meat is tender and juicy. Especially the lower limbs of geese, the taste is stronger and more fragrant.

A famous dish in the northeast is called goose in iron pot. In winter, set up a big iron pot in the open space to cook geese and fish. Soy sauce is an indispensable and important seasoning, which means that the umami taste of glutamic acid comes from a spoonful of soy sauce. At first, the northeast stew did not use soy sauce. The older generation said that soy sauce will be bitter. Roast goose in pot!

Goose is a kind of poultry with a long growth cycle, so its meat is very thick in the northeast, so it tastes best when stewed. When I was a child, there was a circle of pasta, pie or white flour cake next to the pot of a big iron pot. When the goose is stewed, there will be a golden crispy rice crust at the bottom of the cake, and there will be the smell of stewed meat below, which is very delicious.

Wu goose is a famous Anhui dish, which is salty and fragrant. Gourmet once commented that this dish is best matched with aged carved wine, and only in this way can we achieve the feeling of integration of food and wine. It belongs to a method of marinating products, which tastes a bit like marinated duck, but the process gap is different.

The unique old braised pork cooked Xiangneng Palace Goose is tender and fragrant.

Goose also has a delicious food called Feng Goose. Its pickling method is very strange. It is cooked and eaten. It is delicious, fat but not greasy, crisp and tender, which will definitely make you unforgettable. Dried goose is a special kind of preserved goose product, which is made by slaughtering the goose and taking out its internal organs, but not removing its hair. It can be used as dried goose clay pot rice, steamed goose with taro and shredded radish. What kind of goose do you like best?

Wu Shan has a tradition of pickling salted food since ancient times. The Wugong Fan Goose is made of salted food and bittern mixed with traditional Chinese medicine, which is salty and fragrant, and has unique local characteristics.

Raw materials: one big white goose (gross weight above 4 kg),

Production: Slaughter and wash the goose, blanch it, put it in a salt water pot, boil it over high fire for 70 minutes, and soak it for 30-40 minutes until the goose is thoroughly tasty.

Secret brine: 25 kg of clear water.

Material a (2kg of pig bones, old hen 1 bird, old duck 1 bird, 2 salted ducks, 0.5kg of bacon 1 kg of salted duck, 2.5kg of salted pork chops and 0/kg of salted fish).

Material b (chicken essence 500g, crystal sugar 200g, salt100g, yellow rice wine1000g, sesame oil1500g, scallion oil 500g).

Spice package: Flos Magnoliae10g, Fructus Foeniculi15g, rice husk 25g (which belongs to traditional Chinese medicine and can enhance fragrance), Fructus Tsaoko15g, Fructus Amomi Rotundus10g, Fructus Amomi Rotundus10g and Fructus Amomi Rotundus 25g.

Vegetable package: 500g of shallots, 200g of dried peppers and 200g of garlic.

Making:

1. Soak the salty goods in material A in cold water 1 hour, and wash them for later use.

2. Take 1 bucket, pour clean water, add material A to boil, then add spice bag and stew for half an hour, then add vegetable bag and stew for about 12 hour.

3. Remove the residue with a fine hourglass, add material B, and then pickle the whole goose, goose head, goose web, etc.

Maintenance and reuse of salt water;

1. Salt water should be boiled every night.

2. Take marinating five geese every day as an example. Change the spice bag once a week and the vegetarian bag once every three days. Pay attention to salvage the dregs with a colander every day.

3. When the goose is salted, after the pot is boiled, the blood foam of the salted goose should be removed.

4. Change salty goods frequently, usually once every five days. The changed salty goods can continue to be cooked (salty pork chops can be made into pork chops soup, steamed pork chops and so on. And salted fish can be made into salted fish tofu, lobster sauce and salted fish. ). If the hotel wants to use the salty goods in these marinated soups frequently, it can appropriately speed up the frequency of changing the salty goods.

Technical key:

1, choose fat old geese, weighing at least 4 kg.

2. Because it takes a long time to pickle the goose, in order to ensure that the goose skin is not broken, you can cover the goose evenly packed in the salt water pot with a bamboo grate to prevent the water from rolling the goose skin.

note:

1, this kind of brine is most suitable for marinated geese, especially fat old geese, because this kind of goose is older and thicker than chickens and ducks, and it is suitable for long-term marinating. Salty goods can only bring out the salty taste after long-term boiling. The two complement each other, and the salty taste of bacon goes deep into the goose bone.

2. Salted goose can be eaten directly with a knife, or it can be continuously processed to make dishes with various flavors.

Hello, roasted meat dong. There are many ways to roast goose, such as roast goose, Chaozhou braised goose, Enping braised goose and so on. Today, I will teach you how to cook roast goose.

Ingredients: 1 beautiful goose (fat body, soup does not hurt the skin, no blood stasis), 2 spoons of roasted goose salt (see the back of the article for the formula), 1 spoon of roasted goose sauce (4 kg of seafood sauce, 2 kg of oyster sauce after pig sauce, 2 spoons of sesame oil, half a catty of fried garlic), and a little soy sauce.

1 hang the goose after washing and drain it.

2 Put the roast goose salt, roast goose sauce and a little light soy sauce into the goose cavity, wipe it evenly, and sew the opening of the goose butt with a goose tail needle to prevent the sauce from flowing out.

Let the goose lie flat, chest down and back up for half an hour.

4. Insert the goose into the trachea from the bleeding place of the throat knife and inflate the goose until the goose skin bulges and the goose body is full.

5. Heat a pot of hot water, put the goose in the blanched skin, blanch it for about 6 seconds, cool it, hook it with the roasted goose, hang it until the skin is slightly dry and pour the boiled goose crispy water (there are pictures at the back of the recipe article).

6 air-dry for two hours to make crispy paste (there is a picture at the back of the recipe article)

7. Preheat the goose oven. When the temperature rises to 180 degrees, put the goose in the oven and burn the back towards the fire until the goose turns golden yellow and crisp, and it can be cooked in about an hour.

Roast goose

condiments

Garlic right amount

Proper onion

Ginger amount

1 goose

Spiced powder 1 spoon

A little salt

A little sugar

Light soy sauce

A little soy sauce

A little cooking wine

A little oil

Maltose 1 spoon

Half a spoonful of apple vinegar

Steps to roast goose

1. Wash goose gizzards, cook them in slightly boiling water for a while, and add a little cooking wine to remove fishy smell and blood.

2. Dry the surface moisture with kitchen paper and start pickling. Stir-fry onion, ginger, garlic, oil, salt, sugar, allspice powder and cooking wine evenly and massage gently. Refrigerate overnight.

3. Sweep off the minced onion, ginger and garlic on the surface, drain the marinated sauce and dry it naturally 1 hour.

4. Adjust the crispy water, open a spoonful of maltose with a little warm water, and add a little apple vinegar for later use.

5. Brush a layer of crispy water and enter the oven for 70 degrees hot air circulation air drying 10 minute. This step is repeated 4 times.

7. It is best to have uniform colors and not focus.

8. Chop and eat immediately. You can buy some sour plum sauce as dipping sauce.

The above content was written by Siumiau, a high-quality user of bean and fruit food.

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A: I've eaten many kinds, but the goose in pot is still delicious. The practice of pot-stewed goose is shared with you as follows:

1 main components

1. 1 Goose 1.

1.2 potatoes (potatoes), peeled, cut into pieces (mahjong size) and soaked in water for later use.

1.3 first-class corn flour, 75g per person.

1.4 white flour, 75g per person.

2 auxiliary materials

2. 1 oil, salt, sauce and vinegar, right amount.

2.2 Pepper aniseed, right amount.

2.3 Cut the onion into sections and use appropriate amount.

2.4 baking soda (flour screwdriver), right amount.

2.5 yeast, right amount.

3 cookers

3. 1 iron pot with cover (about 2.5 prints) (birch cover is the best).

3.2 Pots, pots, chopsticks and spoons.

4 practice

4. 1 The first step of operation

4. 1. 1 Mix 1: 1 white flour and corn flour, and add a proper amount of baking powder and a little flour screwdriver.

4. 1.2 Add warm water (about 35) at 4. 1. 1, and press clockwise while adding water (clockwise is negative money); ) stir until you can't hold it.

4.2 Operation Step 2

4.2. 1 Kill the goose (bloody process, not described here).

4.2.2 Cut into pieces (about the size of 2 mahjong tiles).

4.2.3 Pour proper amount of cooking oil into the cold pot and saute appropriate amount of chopped green onion, pepper and star anise.

4.2.4 Pour 4.2.2 into 4.2.3 and stir-fry until slightly yellow.

4.2.5 Add clean water (about 75%) to 4.2.4.

4.2.6 Add 1.2 to 4.25 and mix well.

4.2.7 Handball 4. 1.2 Put the oval cake along the edge of the pot.

4.2.8 Cover the pot and stew15min.

4.2.9 Out of the pot (omitted)