Many barbecue restaurants will offer Shenjing roasted goose or Gujing roasted goose, but few people know that these two types of roasted goose are basically Cantonese-style roasted goose. Some barbecue restaurants use the name Sham Tsing Roast Goose just to use the popularity of Sham Tsing Roast Goose to increase their business and bring in customers. But no matter what the name is, the preparation method and cooking techniques of Sham Jing Roast Goose are a major feature of traditional cuisine, and they also determine the quality of Sham Jing Roast Goose. So how do you specifically make roast goose taste crispy on the skin and dry and fragrant in the meat?

People who have always wanted to roast goose will fall into a strange circle, that is, they are obsessed with the recipe of roast goose and do not pay attention to the details of other techniques. If you want to learn more about the method of roast goose in Shen Jing, you must Only when you are familiar with the steps of selecting materials, skin, water, and heat, and fully understand the steps in production, can you figure out how to make the roasted goose well. After all, the ingredients, utensils, and environment used in every barbecue restaurant are different, and what works for others may not work for you. I believe that many people who make barbecue have tried it. If they directly copy other people's recipes and methods into their own hands, they may not be able to get the same effect.

For the same reason, the following methods are only for reference. It does not mean that you will definitely do it after passing the article. It just briefly explains some operation steps. After all, there are not many things that can be explained clearly in a short article. .

1. Select materials. When choosing goose blanks for Shenjing roast goose, it is recommended to choose a goose that is moderately fat and thin and has a net weight of 7 to 8 pounds. Do not choose a goose that is too fat or too thin. If it is too thin, it will be easily burned and burned. The goose skin comes out as thin as paper, which affects the taste. It is better to choose a goose with a growth cycle of 75 to 100 days. Do not choose a goose that is too old. The skin of the old goose will be tough and the meat will be tough. If the guests cannot bite it, who will want to eat it a second time?

2. Skin water, deep well roasted goose skin water: 5 pounds of white vinegar, 1 pound of red Zhejiang vinegar, 1 pound of maltose, 1 to 2 taels of wine. The formula of skin water is for reference only. The specific formula is The amount will vary depending on the stove and charcoal used. The specific adjustment amount will be increased or decreased according to the usage.

3. Burning, how to control the firepower when roasting a goose in a deep well? Some people may be used to slow-burning the goose over a low fire. They feel that this is safer and will not burn the goose black all at once, but slow-burning over a low fire will also cause the goose to burn black. There are corresponding shortcomings: the roasted goose skin lacks crispness, the roasted goose cannot achieve the dry and crispy texture, and the roasted goose meat will become tough and charred due to the long cooking time.

If novices want to cook good goose, they need to be proficient in technical skills and use them flexibly. Mechanized copying is meaningless. Some people have been cooking goose for several years and still do not cook it well. This is due to a lack of technology and a lack of research.

*That’s it for the “Recipe of Deep Well Roast Goose”. If you are interested in Cantonese roast goose, Cantonese roast meat, Chaozhou brine, Longjiang pork trotter rice and other food production techniques, you can follow us. We will update other articles and Q&A for detailed sharing!