Goose meat relative to the North is generally not often eat, because in the concept of the North, goose meat is relatively coarse, not easy to stew, there may be a special kind of water-loving a flavor, cooking up is not so particularly easy.
But since I arrived in Guangdong, I found that the Cantonese people can make the goose into a very delicious food, which is very admirable. Just a roasted goose, they can use a variety of materials to burn a variety of ways different ways to test, the roasted goose with sour plum juice is oil or sweet noodle sauce and other condiments, whether from the texture or from the flavor of the top of the goose to give full play to the advantages of the meat.
From the production of goose meat above it, the Guangdong people's deep well roasted goose or lychee wood roasted goose, encountered a good chef, the flavor is really good, the outside of the charred inside tender, marinated deep meat taste taste of the texture of the tender will have. Then with a little sour plum juice or sweet noodle sauce, and not mushy mouth sweet and sour moderation. This has been to Guangzhou people must taste a kind of food.
I would like to say that in Guangdong there are several other ways to eat, one is the "drunken goose", is the goose slaughtered and washed, cut into pieces with five spices seasoning, the goose brined some after the Guangdong people especially like to play the side of the stove to eat on the table. The initial brining process is actually common in every family. The key to this dish is the word "drunk".
With an iron pot with a small amount of peanut oil, scallions, ginger and garlic burst incense, the marinated goose meat into the pan fried to twenty to thirty seconds, add the rest of the marinade soup just missed the ingredients, high-flame smothering. Boil five minutes later to add the Guangdong region, the production of some rice wine, than similar to the Jiujiang double steamed or homemade rice wine a catty poured into the pot. (Of course, if the ingredients are less, three times can also be less rice wine. Because we eat most of the time is a goose, a few people, is to strive for a time to clear the light), continue to smother the fire, and so the alcohol vapor dispersed out after the fire engine ignited. The entire vessel is surrounded by a flame in the middle of up and down, then the meat will be accelerated, may also be conducive to the whole goose soft cooked. When the alcohol burns completely basically can start to eat, but the beginning is still relatively sinewy. At this point, you can use the broth from the marinated goose to add other hot pot ingredients, such as bok choy, tofu skins, gluten, tofu, etc., to the hot pot ingredients that you want to use. At the end of the day, you will be able to enjoy the deliciously crispy goose meat. With the flavor of the bird and a little bit of the wine, it's a great way to enjoy a glass of wine with friends, especially on a cold winter's day.
There is also a practice called shovel goose, in fact, the production process and the sin is almost the same, only less a set of this process of adding wine, the flavor is also more special by other soup hot out of the vegetables and other ingredients is also a special flavor, cooked to the end of the goose meat is soft and tasty, briny full is another style.
I also know of a special goose Ji-hot pot, but also a kind of hit the side of the stove to eat, with the owner of the special soup and marinade, in a certain range is very famous a way to eat, but its unique flavor is the owner's unique mastery, I do not know.
Goose is a kind of poultry, more common, goose meat is also often eaten in ordinary life. The flavor of goose meat is very good, there are many ways to eat, we all like to eat. So, how to do goose meat is delicious?
Goose meat stewed potatoes
Ingredients: goose meat, potatoes, scallions, cooking wine, salt, soy sauce, dark soy sauce.
Practice
1, first goose meat clean, after cutting into cubes, spare.
2, potatoes peeled and washed cut into large pieces; green onions, dried chili pepper cut into sections to be used.
3, frying pan into the soybean oil, oil boiled into the dry chili peppers and scallions stir-fried, under the goose meat pieces, stir fry on medium heat.
4, add soy sauce, continue to stir fry, and then add the right amount of water (add water, water over the goose can be).
5, after the soup boiled, add salt and stir, down into the potato blocks, small fire slowly leaning burn goose meat to the pot soup burned to half dry (soup amount of about half a bowl of water more).
6, turn off the fire, sheng out can be.
Braised goose
Ingredients: goose, garlic, ginger.
1, the goose meat chopped, blanch all over the water, wash clean blood foam. Peel the garlic, ginger cut into slices. Hot pot of cold oil, saute ginger, star anise, pepper, garlic.
2, add the goose meat, stir fry oil. Add soy sauce and stir fry, pour in beer. Add chicken essence, sugar boil to small fire stew. To the meat is almost rotten, add some salt, change the fire two minutes, collect the soup can be, taste great.
Goose, is the bird of the goose poultry. Huge, taller than a child, sex fierce, see children wearing crotchless pants, will also chase to peck. The countryside people also have the custom of raising them to see the door.
Smarter than chickens and ducks, geese see short bridges or low fences, will shrink their necks and bend their heads to walk through. They have also been seen to know that there are eagles in the vicinity, and flying flocks of wild geese, each of which bites a stone to protect itself from its noisy nature, like to goose and squawk endlessly.
The most common gray geese are also found in the wild, and most of the farmed ones are white.
Only Europeans and Chinese in the world also eat geese. But there are already drawings of geese being raised on ancient Egyptian frescoes, and back then they had already learned to stuff geese and force their livers to grow.
The Japanese don't know how to, at best, eat ducks. As for geese, you can only see them in zoos.
We eat geese, most famously roasted by the Cantonese and brined by the Teochews. The former sometimes tastes like old, tough meat, which is unfair to restaurants that specialize in geese, believing that their standards are inconsistent. In fact, goose meat is only most tender during the time of the year around Ching Ming and Chung Yeung, and when eaten at other times, it inevitably has a stiff texture.
The Teochew people know that this fault occurs above the roast goose, roast goose is only the skin is delicious, not as good as brining up, no matter how old, the goose can be brined softly cooked.
The general public sometimes even ducks and geese can not distinguish, in fact, very simple, look at the head there is no swelling of the bones on the know, the goose's body, the line is also more beautiful, ducks are very ugly, the two than the winners and losers, no wonder Wang Xizhi love the goose does not love ducks.
Eat goose, in addition to brine, Hong Kong's Yung Kee did the best. They burned the goose to even charcoal is also concerned about the requirements of the production of the most perfect signature dish. However, to eat good, is smoked goose.
In the kitchen of Yung Kee, goose dishes are very varied, you can use goose brains to make jelly, but also use goose liver to make salami.
Speaking of goose, can not avoid talking about foie gras, the French are the best. But I advise you to buy the most expensive and the best if you want to try it. I didn't do that at first, and when I was exposed to the bad stuff, I felt the smell of rotting corpses, and almost vomited. I didn't touch it until I lived in the French countryside and tried the best foie gras, but it was a waste of decades.
Hello everyone, I am silly today to share with you a braised goose practice. First of all, we kill a good wash good goose chopped into large pieces (the size of the bottom of the Coke bottle) chopped into large pieces is to prevent the goose in the burn when stewed rotten.
First: first chopped goose in cold water for 15 minutes, this can remove the blood.
Second: put the soaked goose into the boiling water, cook for five minutes, in the process of water, you can add the right amount of cooking wine ginger and green onions to make it remove the fishy flavor.
Third: take out the water goose meat, wash and cool. Add cooking oil to the pot (oil to be more, because the goose meat does not have any oil) ginger and onion, SanTian, anise, pepper sea pepper, soybean paste, bean paste and stir fry together, stir fry after adding goose meat and then continue to stir-fry until the goose meat again stir fry, then add boiled water (if you add cold water, then it will make the goose meat quickly tighten, affecting the texture)
Fourth: in the goose meat boiled to half an hour, add chicken, monosodium glutamate (MSG), salt, sugar, pepper, old soy sauce (if the goose meat is cooked to the end, it is not possible to make the goose meat). Sugar, pepper, soy sauce (color) to be dry water, you can start the pot, a delicious braised goose is complete.
Fifth: It is worth noting that the amount of the best use of young geese male goose, so that the meat of the goose is more tender.
How to do the goose is delicious?
The nutritional value of the goose is very high, containing 18 essential amino acids, the protein in the goose meat is high-quality protein, and the fat content is very low, good quality, unsaturated fatty acid content of up to 66.3%, more than other meats, favorable to human health. Goose meat fat melting point is very low, soft texture, it is easy to be absorbed by the body digestion.
Goose is an herbivore, goose meat is an ideal high-protein, low-fat, low-cholesterol nutrition and health food. According to Chinese medicine, goose meat has the effect of nourishing the stomach and quenching thirst, replenishing qi, relieving the heat of the five organs, replenishing yin and yi qi, warming the stomach and opening up fluids and relieving lead poisoning.
The best goose meat should be the Northeast stew - goose stewed potatoes, the following share the practice.
Goose stewed potatoesRequired ingredients goose, potatoes, star anise, cinnamon, sesame seeds, dried chili peppers, scallions, ginger, cooking wine, soy sauce, dark soy sauce, rock sugar, salt, chicken essence
Step 1: Goose cleaned and chopped into a large block, add a little salt to scrub a little bit, water cast clean and spare. The first step is to cut the onion into pieces, ginger slices.
Step 2: Boil water in the pot, add cooking wine, ginger, water boiling goose blanching pot 2 minutes out.
Step 3: start a pot of oil, add green onion, ginger, star anise, cinnamon, sesame seeds, stir fry the flavor of small fire, down into the goose meat stir fry, cooking wine, add soy sauce, soy sauce, rock sugar stir fry for 5 minutes, as far as possible to the moisture of the goose meat stir fry out.
Step 4: Add boiling water, boil over high heat, simmer for 1 hour, use chopsticks to stick the goose, penetrate it. Down into the potato block, and then simmer over low heat for 20 minutes, until the potato soft surface, add salt to taste, chicken essence to refresh the pot that is good.
This goose is not Canada Down Jackets, goose is a goose to eat, drink goose soup, eat goose meat all year round without coughing, heavenly goose meat, donkey meat on the ground. Rural big stupid goose, twelve dollars a pound, a roughly seven or eight pounds. Goose meat with low fat content, good quality, high content of unsaturated fatty acids, especially linolenic acid content are more than other meats, goose meat can also be smoked, steamed, baked, roasted, burned, sauced, bad.
I remember when I was a child, rural geese are deservedly good caretakers, geese see strangers will yell the hosts will know to come to the people, there is a super strong individual aggression, would rather be bitten by the dog, do not want to be screwed by the goose, the goose is a treasure, said the goose meat is delicious, how do you do it with geese is delicious? We found a few common delicious practices.
Sham Tseng Roasted Goose is the most delicious, it is a Cantonese cuisine. The reason why it is called "Sham Tseng" is because the furnace used to burn the goose is relatively deep, as deep as a well, so it is called "Sham Tseng Roasted Goose" Goose to medium and small Qingyuan black brown goose is preferred to go to the wings, feet, viscera of the whole goose, blowing air coated with spices, sewing the belly, scalding skin in boiling water, cold water, sugar water and even skin, air-conditioning, and so on. Sugar water even skin, drying wind and then marinated, and finally hung in the oven or open fire on the turn roasted, chopped pieces on the plate, you can eat. Roast goose golden red color, delicious.
Be sure to blow the skin for more than 12 hours, the water naturally dry, on the grill for 50 minutes. With plum sauce, the skin is crisp and flavorful, and the meat is tender and juicy. Especially the lower limbs of the goose are thicker and more flavorful to eat.
The famous Northeastern dish is called Iron Pot Stewed Goose, in the winter will be set up in the open space on the big iron pot, began to cook the goose boiled fish, soy sauce is an indispensable and important seasoning, on behalf of the freshness of the glutamate all come from a spoonful of soy sauce, the beginning of the Northeastern stew and did not use soy sauce, the old generation said that soy sauce will be bitter. Iron pot stewed goose!
The goose is a long growth cycle of poultry, so it is in the Northeast meat counts very thick, so the meat stewed to eat the best, when I was a child, the big iron pot pot pot side of a circle of pasta, big cake or white cake, goose stewed, the bottom of the cake will have a layer of golden potpourri, and there is also a bottom of the stew of the aroma, that is a very tasty delicacy ah.
Wushan Gong goose is a famous dish in Anhui, salty with fresh, bone in the fragrance, gourmet once commented that this dish is best paired with aged Huadiao wine, the only way to achieve the food wine and wine all in one feeling. It is a kind of marinated products, the flavor is a bit similar to marinated duck, but the process gap is different.
Unique old brine cooked tender goose, tender meat and bones.
Goose also has a delicious ingredient called wind goose, which is a very peculiar marinade, cooked and eaten, color, aroma and taste, fat and not greasy, tender and tasty, absolutely let you eat over and not forget. Wind goose that goose after slaughtering to take out the viscera, but not to remove the hair, after tickling air-drying, and made of a special cured goose products, you can do wind goose boiled rice, taro steamed wind goose, wind goose shredded carrots. Which is your favorite way to cook goose?
Wushan has a tradition of pickling salted goods since ancient times, and Wushan Tribute Goose is made with salted goods plus Chinese medicine into the brine brine, salty with freshness, bone with fragrance, distinctive local characteristics.
Raw materials: a large white goose (gross selection of more than 4 kilograms),
Production: the goose slaughtered and washed, boiled, put into the brine pot, large fire boil to small fire brine 70 minutes, the pot away from the fire to soak for 30-40 minutes, to the goose into the taste can be.
The secret brine: 25 kilograms of water.
A material (pig bone 2 kg, 1 old hen, 1 old duck, salted duck 2, salted meat 1.5 kg, salted duck gizzard 1 kg, salted pork chops 2.5 kg, salted fish 1 kg (wrapped in gauze, to prevent the fish from boiling soup), salted pork knuckle 4, Jinhua ham 1 kg, 1.5 kg ginger)
B material (500 grams of chicken essence, 200 grams of rock sugar, 100 grams of salt, 1000 grams of yellow wine, 1500 grams of sesame oil. (1000 grams of yellow wine, 1500 grams of sesame oil, 500 grams of onion oil)
spice package: 10 grams of parsley, 15 grams of cumin, 25 grams of rice husk (belonging to the Chinese medicinal herbs, which can increase the aroma), 15 grams of fructus herbaceus, 10 grams of grass, 10 grams of cardamom, cardamom 10 grams of cardamom 25 grams of angelica dahuricae 30 grams of cloves 10 grams of ginger 15 grams of dry ginger, 15 grams of ginger, 20 grams of peppercorn, 30 grams of cinnamon, 10 grams of hawthorn , 10 grams of jelly skin, 10 grams of Sannai, 100 grams of star anise.
Vegetable package: 500 grams of scallions, 200 grams of dried chili, 200 grams of garlic.
Preparation:
1, the A material in the salted goods soaked in cool water for 1 hour to wash and spare.
2, take a hanging bucket, pour water, put the A material boiled on high heat, then put the spice packet simmering on low heat for half an hour, add the vegetarian packet simmering on low heat for about 12 hours.
3, with a fine sand funnel to fish out the dregs, seasoning B material, and then you can brine the whole goose, goose head, goose palms and so on.
Maintenance and reuse of brine:
1, brine should be boiled every night for safekeeping.
2, to brine 5 geese per day, for example, spice packet should be changed once a week, and veggie packet should be changed once in three days, and attention should be paid to salvage the dregs with a colander every day.
3, brine goose, pot boiling, to beat the blood foam brine goose.
4, to often replace the salty goods, generally 5 days for a change, change the salty goods can continue to do dishes (salted pork chops can be made into pork chop soup, steamed pork ribs, etc., salted fish can be made into salted fish and tofu, edamame salted fish, etc.), if the hotel is often to use these salty goods in the brine soup away from the dishes, you can properly speed up the frequency of changing salty goods.
Technical key:
1, to choose fat old goose, at least 4 kg or more.
2, due to brine goose for a long time, in order to ensure that the goose skin is not broken, can be used bamboo grate will be evenly yards in the brine pot in the goose pressure cover, to prevent the water rolling broken goose skin.
Note:
1, this brine is most suitable for brine goose, especially fat old goose, because this goose relative to chicken, duck, meat older, grease is very thick, suitable for a long time to brine, and salty goods only a long time to brine, can make the salty flavor cooked out, the two complement each other, salty meat salty taste deep into the bones of the goose.
2, the brined gondola goose can be directly changed knife on the table, you can also continue to process, made into a variety of flavors of the dishes.
Hello everyone, roasted east. Goose has many practices, such as roast goose, Chiu Chow marinated goose, Enping Lu goose, etc., today to teach you to do roast goose
Ingredients, beautiful goose 1 (to fat body, can not soup hurt the skin, there can not be a bruise), roast goose salt 2 tablespoons (recipe in the back of the article has a picture), roast goose sauce 1 tablespoon (4 pounds of seafood sauce, Hou Hou sauce oyster sauce each 2 pounds of sesame oil 2 tablespoons of sesame oil, half a catty of deep-fried garlic), soy sauce a little
1 Wash the goose and hang it up to drain.
2 will roast goose salt, roast goose sauce, a little soy sauce, into the goose cavity, wipe evenly, with a goose tail pin to sew the goose butt opening, so as not to sauce outflow.
3 the goose flat chest down, back up, put half an hour
4 the goose body from the throat tribal knife bloodletting inserted into the trachea, to the goose body inflatable, rushed to the goose skin rise, goose body can be full
5 burn a pot of hot water, the goose into the scalding skin, scalding 6 seconds or so, over the cold water, with the roasted goose hooks hooked up well, to be a little dry skin drenching the roasted goose crunchy skin water (recipe article behind)
5 boil a pot of hot water, will put the goose scalding skin, scalding 6 seconds, over the cold water, with the roasted goose hooks hooks good hanging, to be slightly dry skin drench roasted goose crunchy skin water (recipe articles behind the)
6 air-dried two hours on the crispy paste (recipe article behind the picture)
7 roast goose stove ignition preheat, the temperature rises to 180 degrees to put the goose into the stove to burn, back toward the fire, burned until the goose body golden red skin crispy, about an hour or so can be cooked
Roasted goose ???
Main ingredients
Garlic <
Onion
Ginger
1 goose
1 tbsp five spice powder
Salt
Sugar
Soy sauce
Light soy sauce
Light soy sauce
Soy sauce
Wine
Oil
Maltose 1 tbsp
Apple cider vinegar
Roasted goose steps
1. Wash the goose, put it into slightly boiling water to mop, add a little cooking wine to remove fishy blood.
2. Dry the surface water with kitchen paper to start marinating, onion, ginger, garlic, oil, salt, sugar, five-spice powder, cooking wine, soy sauce, soy sauce, wipe and massage a little. Refrigerate overnight.
3. Sweep off the surface of the chopped onion, ginger and garlic, drain the marinade and let dry naturally for 1 hour.
4. Mix the crunchy water, a little warm water to open a spoonful of maltose, and a little apple cider vinegar to be used.
5. Brush a layer of crispy water and then into the oven at 70 degrees hot air circulation air dry 10 minutes. Repeat this step 4 times.
7. The best color is even and not burnt.
8. Chop the pieces and serve immediately, you can make some plum sauce as dipping sauce.
The above content was written by Siumiau, a quality user of Douguo Gourmet
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Iron pot stewed goose practice to share with you, as follows:
1 main ingredients
1.1 1 goose .
1.2 Potato (taro), peeled, cut into pieces (mahjong size) soaked in water and spare.
1.3 Cornmeal, 75g per person.
1.4 White flour, 75g per person.
2 Accessories
2.1 Oil, salt, soy sauce and vinegar.
2.2 Pepper, appropriate amount.
2.3 Chopped green onion, appropriate amount.
2.4 Baking soda (dough starter), appropriate amount.
2.5 Yeast, appropriate amount.
3 Cookware
3.1 Iron skillet (2.5 prints or so) with a lid (birch wood lid is best).
3.2 Pots and pans, chopsticks and spoons.
4 Directions
4.1 First Steps
4.1.1 Mix 1:1 white flour and cornmeal together and add a good amount of baking powder and a small amount of dough starter.
4.1.2 Add lukewarm water (about 35%) to 4.1.1 and mix clockwise (clockwise is minus rich>) until it doesn't fall apart in your hands.
4.2 The second step of the operation
4.2.1 Slaughter the goose (the process is bloody, not described here).
4.2.2 Chopping (2 mahjong tiles or so).
4.2.3 Cold pot pour into the appropriate amount of cooking oil burst incense appropriate amount of chopped green onions, peppercorns, dashi.
4.2.4 Pour 4.2.2 into 4.2.3 and stir fry until light brown.
4.2.5 Add water (about 75%) to 4.2.4
4.2.6 Add 1.2 to 4.25 and stir well.
4.2.7 Hand roll 4.1.2 into an oval-shaped cake and place it along the edge of the pan.
4.2.8 Cover the pan with a lid and cook for 15 minutes.
4.2.9 Remove the pan from the oven (omitted)
.