Ingredients: goose, cooking wine, onion, ginger, garlic and pepper.
Exercise:
1. Peel the goose and cut it into small pieces, put it in hot water, add cooking wine, stir, and skim off the floating foam.
2. Put the oil in the pot, pour the goose, and then add the prepared onion, ginger and pepper to stir fry.
Stir-fry for a while, add some water and stew the goose until it is cooked.
The practice of stewing geese What kind of goose is good for stewing geese?
What kind of goose is good for stewed goose?
There are many kinds of geese, including Taihu Goose, Wuma Goose, White Goose, Huo Yan Goose, Dayan Goose, Yili Goose and Black Goose. Among them, Umane goose has the highest nutritional value, but it is more suitable for stewing goose. When choosing white goose meat, it is best to choose this kind of white goose meat with thick meat under the wings, much meat at the tail and soft and shiny skin.
After selecting the white goose, you can start stewing the goose. First, peel and chop the goose, then blanch it in hot water for a few minutes, and then pick it up. Then fry the goose. After these steps, you can start stewing goose. Because the goose is fried first and then stewed, it only needs to be stewed 1 hour. Don't open the lid often during the stew. On the one hand, goose is not cooked so quickly, on the other hand, it will affect the taste.
The practice of stewing geese What kind of goose is good for stewing geese?
What are the benefits of eating stewed goose?
1. 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. Goose can tonify deficiency and benefit qi, which is mainly used to treat deficiency of middle qi, emaciation and fatigue.
3. Goose meat can also control the development of the disease and supplement nutrition for elderly diabetic patients.
4. Goose meat is low in fat and high in unsaturated fatty acids, especially linolenic acid, far exceeding 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.
Goose meat is rich in inorganic salts and vitamins, especially vitamin e.
6. Goose is a complete protein, which contains more than ten kinds of amino acids necessary for human growth and development.