The practice of stewing goose meat

Stewing goose meat is actually very simple, and the side dishes can be chosen at will, so it is also an indispensable food at the table.

materials: 1 goose (about 2g), ham, winter bamboo shoots (fresh or bagged), Hericium erinaceus and Coprinus comatus, 2g of ginger, 1g of Chinese cabbage stalks, and proper amount of salt and yellow wine.

Practice:

1. First, remove the hair, impurities and internal organs of the goose, blanch it in boiling water for 2-3 minutes, boil the blood powder, rinse it with tap water, and cut it into pieces for later use.

2. Wash and cut winter bamboo shoots, Hericium erinaceus and Coprinus comatus for later use. Slice ginger. Wash Chinese cabbage, remove leaves and leave stems, and cut into long sections.

3. Add clear water to the soup pot, add ginger, bring to a boil, put goose, ham and bamboo shoots into the pot, bring to a boil with high fire, add yellow wine, and simmer for one hour.

4. Put Hericium erinaceus, Coprinus comatus and Chinese cabbage stalks into the soup pot, add salt and cook for about 1 minutes.

nutritional value of stewed goose

stewed goose is tender, soft, fragrant and not greasy, and especially nourishing. Then where is its "complement"?

1. Stewed goose can relieve the heat of five internal organs and treat and prevent cough. Especially for treating common cold, acute and chronic tracheitis, chronic nephritis, senile edema, emphysema, asthma and expectoration. 2. Stewed goose can tonify deficiency and benefit qi, and is mainly used for treating deficiency of middle qi, emaciation and fatigue.

3. Stewed goose can also control the development of the disease and supplement nutrition for elderly diabetic patients.

4. Stewed goose has low fat content and high unsaturated fatty acid content, especially linolenic acid content, which far exceeds other meats. Moreover, the fat melting point of goose meat is also very low, and the texture is soft and easy to be digested and absorbed by the human body.

5. Stewed goose is rich in inorganic salts and vitamins, especially vitamin E.

6. Stewed goose is a completely protein, which contains more than ten kinds of amino acids, which are necessary for human growth and development.

Taboos for Stewed Goose

Everything is not perfect, and so is stewed Goose. Not everyone can eat stewed goose, and not all dishes can be eaten with stewed goose. Next, let's learn about the taboo of stewed goose.

first, let's find out who can't eat stewed goose.

1. People with warm body, skin sores, pruritus and chronic diseases should not eat stewed goose.

2. Children with mumps should not eat stewed goose. Because the root of mumps is heat poison, it will cause bad consequences if it is accompanied by hair such as goose meat or goose eggs.

3. Patients with hypertension and hyperlipidemia should not eat stewed goose.

4. People with weak stomach and arteriosclerosis can't eat stewed goose.

what can't I eat with the stewed goose?

1. Stewed goose can't be eaten with eggplant, which will hurt the kidneys.

2. Stewed goose can't be eaten with eggs, which will hurt people's vitality.

3. Stewed goose can't be eaten with torreya grandis. Torreya grandis is hot, and eating with goose will break the wind.

4. Stewed goose can't be eaten with persimmon, which will lead to death when it is eaten seriously.

5. Stewed goose can't be eaten with pears, which is easy to cause human fever.

How can stewed goose easily rot

Generally speaking, stewed soup will pay attention to the rotten ingredients, so that the soup will be more delicious. And the worse the stew, the more nutritious the soup is. So how can the stewed goose be stewed to be rotten? I'll teach you a few tips.

1. Add a few cherry leaves and stew them together. Goose meat is not only rotten, but also delicious.

2. Stew goose with beer instead of water, and then simmer with beer.

3. Add a little vinegar or sugar to the stewed goose.

4. Add a small bag of tea to the stewed goose, or put two hawthorns.

5. The most traditional way is of course to stew in a pressure cooker. In the choice of utensils, few people will use the "dangerous" pressure cooker now, but in fact, it can cook food quickly and well, and cook it with its proper taste.

How to choose goose meat

I think it is a headache for many people to choose ingredients. Good and fresh ingredients are really hard to find. However, we inevitably have to go to the market to choose goose meat, so how can we choose fresh and delicious goose meat? I'll teach you a few tips.

1. Pick the part. The meat of white goose should be chosen, and the meat with thick under the wing, soft tail and shiny skin is better.

2. smell it. Fresh goose is a little fishy, and you can't buy some musty or smelly ones.

3. Touch the body. Goose meat with dry skin and non-sticky hands should be selected, and the depression can be recovered immediately after the meat is pressed by hand. Don't choose meat with dry skin or meat with more water and loose fat.

4. Look at the color. You should choose white or light yellow goose meat with light red color, and the meat is fresh and red, and the blood will not ooze too much. If the meat is dark red, it is not very fresh.