The practice of goose meat is a complete collection of the practice of home-cooked goose meat
Ingredients: 300g of goose, green bamboo shoots 1 00g, 2 red peppers, scallion 1 root, ginger 1 small pieces, 50g of cooking oil, 3 tsps of soy sauce, 3 tsps of cooking wine, bean paste 1 tablespoon, and refined salt/kloc-.
The practice of home-cooked goose meat
1. Wash goose and cut into pieces; Green bamboo shoots are cut into hob blocks; Sliced onion and ginger;
2. Heat the oil, stir-fry the bean paste, onion slices and ginger slices in the pan, and when they are fragrant, stir-fry the goose slightly, cook the cooking wine and soy sauce, and continue to stir-fry after adding refined salt and monosodium glutamate;
3. When the meat is colored, add a proper amount of boiling water. After boiling, turn to low heat and burn slowly. When the meat is cooked, add pepper and green bamboo shoots, and then cook the green bamboo shoots.
The method of goose meat: the method of cold goose meat.
Ingredients: goose breast 1/2kg shredded ginger 1/2 cups shredded pepper 1/4 cups celery 1/2 cups light soy sauce 1 you 1/2 tablespoons Shaoxing wine1tablespoons.
The practice of cold goose meat
1. Wash the goose breast, smear a little salt on it, add water and boil it with strong fire, then cook it over medium heat until the blood is released, then turn off the fire, cover the pot and stew the goose, scoop it up and let it cool before slicing it for later use.
2. Blanch the celery with hot water, then rinse with cold water, and then drain the water for later use.
3. Mix the seasoning with the goose slices evenly, marinate them for flavor, and then put other materials into them and mix well. When serving, you can arrange the goose slices with chopsticks first, then spread the other materials, and finally pour the sauce on them.
The practice of goose meat: the practice of braised goose meat with sand ginseng and jade bamboo
Ingredients: 250g goose, Polygonatum odoratum15g, Glehnia littoralis15g, 30g yam, 2g salt.
Practice of braised goose with radix adenophorae and Rhizoma polygonati odorati;
First, wash the goose, cut it into small pieces, wash the Radix Adenophorae, Rhizoma Polygonati Odorati and Rhizoma Dioscoreae, put them into the pot together, add appropriate amount of water, boil it with high fire, then simmer it with low fire until the goose is rotten, season it with refined salt, and eat the goose with soup.
The practice of goose meat: the practice of goose meat tonic soup
Ingredients: 250g of goose and lean pork, 30g of yam, 5g of radix glehniae and Rhizoma Polygonati Odorati/kloc-0, and appropriate amounts of refined salt, monosodium glutamate, cooking wine, pepper, ginger slices, chicken broth and chicken oil.
Practice of goose nourishing yin soup
1, respectively, wash goose and pork, soak them in boiling water pot, take them out, drain the water, and cut them into shreds for later use.
2. Remove impurities from Rhizoma Dioscoreae, Radix Glehniae and Rhizoma Polygonati Odorati respectively, wash them with clear water, and put them into gauze bags for later use.
3. Wash the cooking pot, put it on the fire, pour chicken soup, add shredded goose, shredded pork, medicated bag, refined salt, cooking wine, pepper and ginger slices, cover the pot, cook until the meat is cooked, pour chicken oil on it, and season with monosodium glutamate.
A complete collection of goose practices
The practice of goose meat is a complete book. The practice of cooking white goose meat with taro
Ingredients: 5000g of goose, 500g of taro, 35g of red pepper, 50g of fermented bean curd (red), 25g of green onion, 0/5g of ginger/kloc-,5g of garlic (white skin)/kloc-,20g of white sugar, 35g of cooking wine and soy sauce/kloc-.
Cooked white goose with taro
1, wash the goose and wipe it dry, and wipe it evenly with salt in the belly of the goose;
2. Stir well the seasonings such as lobster sauce, south milk, Jiang Mo, sugar, wine and soy sauce;
3. Put it into the goose belly, sew the goose belly with fine linen thread and put it on the plate;
4. Move the plate into the pot and steam for about 90 minutes, first take out the taro;
5. Steam the goose for another 30 minutes, take it out and smear it with soy sauce;
6. Add tea oil 10 g, pour in steamed juice, about 2 cups, and add seasonings such as oyster sauce, soy sauce, raw flour, sesame oil and pepper to thicken after boiling;
7. When eating, take a proper amount of taro and goose meat, put it in a pot, add a proper amount of water, and boil it on low heat;
8. Add appropriate amount of sauce and serve after boiling.
The practice of goose meat is the best way to cut goose meat.
Ingredients: goose 1/4, ginger 1 piece, 2 onions, appropriate amount of rice wine, 1, 3 tablespoons of orange sauce, 2, 9-story tower powder 1 tablespoon, red pepper powder 1/2 tablespoons, a little soy sauce.
The practice of chopping goose for nothing:
1, ginger pat loose with a kitchen knife, onion cut into long sections for later use.
2. Remove the fine hairs on the surface of the goose, and then wash the inside for later use.
3. Put the goose, water and wine in the pot, and the amount should be about 5 cm high. Please add the amount of wine according to your personal preference.
4. Add the material with the method of 1, boil with high fire, then turn to low heat, cover and stew for about 1 hour, then take out the goose meat and cover it with a clean wet cloth to prevent the goose meat surface from being dried. When the goose is cool, slice it and set it on the plate.
5. Mix seasoning 2 evenly, that is, dip the sauce in the nine-story tower, and pour another dish into the orange sauce. You can dip the orange sauce or the nine-story tower sauce when eating meat.
A complete collection of goose practices
The method of braising goose meat
Ingredients: 300 grams of cooked goose, 200 grams of peanut oil (50 grams of actual consumption), a little onion, ginger, garlic, soy sauce, brown sugar, wet starch and salt.
Braised goose in brown sauce
1, cut the cooked goose into small pieces 1 cm square, fry them with peanuts and take them out for later use.
2. Put soy sauce, brown sugar, wet starch and refined salt together, and add appropriate amount of water to make a thin paste for later use.
3, put a little peanut oil in the pot, add onion, ginger and minced garlic after the oil is hot, add fried goose meat after cooking, stir fry, hook the thin paste prepared with brown sugar and wet starch, stir fry again, and wait until the thin paste thickens and sticks to the goose meat evenly, then serve on a plate.
The practice of goose meat: the practice of goose meat dietotherapy and medicated diet
Goose porridge: take100g of goose and rice respectively, and add appropriate amount of seasoning. Wash and cut the goose, put it in a bowl, and thicken it with starch, soy sauce, cooking wine, pepper powder, etc. First, clean the rice, add water to cook porridge, add goose after boiling, cook until the porridge is cooked, and add salt, monosodium glutamate and other seasonings to serve. Goose porridge can replenish qi and deficiency, and is suitable for emaciation and fatigue caused by weakness of spleen and stomach.
Goose Buqi Soup: Take goose1000g, Radix Astragali, Radix Codonopsis, and Rhizoma Dioscoreae10g, with appropriate seasoning. Wash the goose, cut it into pieces, wrap it in medicinal cloth, put it in a pot, cook it until the goose is cooked, remove the medicine bag and season it. Goose Buqi Decoction can strengthen spleen and benefit qi, and is suitable for chronic gastritis and dyspepsia.
Goose nourishing yin soup: take goose1000g, Polygonatum odoratum, Radix Adenophorae and Rhizoma Dioscoreae 10g each, and add proper amount of seasoning. Wash the goose, cut it into pieces, wrap it in medicinal cloth, put it in a pot, cook until the goose is cooked, remove the medicine bag and season it. Goose meat nourishing yin decoction can harmonize stomach and quench thirst, and is suitable for dry mouth, cough and shortness of breath caused by deficiency of qi and yin.
Lily Goose Soup: l000 grams of goose, 30 grams of lily and 30 grams of Polygonatum, with appropriate seasoning. Wash the goose meat, cut into pieces, select all the medicines, put them in the pot with the goose meat, cook until the goose meat is cooked, and then season and take them. Lily Goose Soup can benefit qi and nourish yin, and is suitable for relieving chest pain, dry expectoration and hand, foot and heart fever caused by pulmonary tuberculosis.