Sweet and sour roast goose

Main ingredients: 2.1 pounds of raw whole goose.

Ingredients: Sichuan pepper powder, Shaoxing wine, green onion beads, eggs, flour, etc. in appropriate amounts. Preparation method: Apply goose oil, Shaoxing wine, minced Sichuan peppercorns, and onion beads on the goose body, roast it in the oven, cut it into small pieces, and use wonton skin to shape it into the size of a plate. Stir the eggs and flour into a paste, "dress" the goose pieces, that is, dip them in the batter and fry them in a wok until the skin becomes slightly red, add orange oil and prepare for dipping.

Features: The skin is crispy and the meat is delicious, and it is fragrant when chewed carefully.

1. Main ingredients

Slaughter 1 fat goose (2000g), 5g cinnamon, 3g Sichuan pepper, 5g star anise, 5g licorice, 50g galangal , 25g coriander, 150g sour beet, 25g pepper oil, 50g refined salt, 250g dark soy sauce, 50g sugar, 50g Shaoxing wine, 50g wet starch, 1500g raw oil (100g consumption).

2. Method

1. First put cinnamon, star anise, Sichuan pepper, and licorice into a small cloth bag, tie the mouth and put it into a pot, add water (3000 grams) and Bring soy sauce, refined salt, white sugar, and Shaoxing wine to a boil over medium heat. Add the fat goose and boil over slow heat for about 10 minutes. Then pour out the soup in the goose cavity, then put it into a basin, and cook while turning, for about 10 minutes. 30 minutes until cooked (insert a chopstick into the breast meat and it will come out with no blood). After taking it out and letting it cool, slice off both sides of the goose meat, take out the four-column bones, chop the goose bones into cubes, mix well with 20 grams of wet starch, and use another 30 grams of wet starch to coat the goose meat and skin evenly, and set aside.

2. Heat the frying cauldron over medium heat, add oil, and when the oil is 50% hot (about 160 degrees Celsius), add the goose bones first, then add the goose meat and fry (the skin should be facing up) ), remove from the fire and deep-fry for about 3 minutes, flipping while frying, fry for about 7 minutes before putting it back on the stove; continue frying until the bones are hard, the skin is crispy, and golden brown, take it out, and pour the oil back into the oil. pot. Put the goose bones into a plate, cut the goose meat into 6 cm long and 4 cm wide pieces with a diagonal knife and cover it with the bones. Mix it with sour beet and coriander leaves. Pour the pepper oil on top and serve with Chaoshan sweet sauce or Serve with plum paste sauce.

3. Characteristics

Purple-red color, crispy skin, tender meat, rich sweet flavor, dipped in sweet sauce, with Chaoshan flavor.

Recipe for Crispy Roast Goose

Roast goose is a famous Cantonese dish. The production requirements are very high and the operation is difficult. The finished dish requires a rosy and even color, crispy skin and tender meat. There are many details that need to be mastered during operation. There are many reasons why the skin of roasted goose is not crispy. The specific operation method and details of roasted goose are introduced below:

Ingredients: 1 goose (weighing about 2 kilograms).

Appropriate amount of seasoning skin and water (the ratio of skin to water is: 7.5 kilograms of white vinegar, 1 bottle of Guangdong rice wine, half a bottle of red Zhejiang vinegar, 3 lemon slices, steamed in a cage), dry ingredients ( 5 kilograms of salt, 2.5 kilograms of MSG, 10 kilograms of white sugar, 50 grams each of five-spice powder, sand ginger powder, garlic powder, pepper powder, star anise powder, 80 grams of cinnamon powder, two packs of thirteen spices and mix well), wet ingredients (5 kilograms of light soy sauce, 1 kilogram of star anise, 10 kilograms of goose fat, 3 kilograms of garlic and dried onions, simmer over low heat for 30 minutes).

Preparing the goose

Clean the goose, rub it evenly with dry ingredients in the belly, then add 50 grams of cooked wet ingredients, sew it up with an iron needle, hook it up, and put the head plate OK, hang it in a ventilated place to dry, or use a fan to dry the skin. Then apply the skin water, use a brush to dip an appropriate amount of skin water, and brush it evenly on the goose body, brush a little more under the wings, brush evenly, hang it in a ventilated place or blow dry with a fan, and it is a goose blank.

Baking

Light the fire. When the flame reaches about one foot high, put the goose blank into the furnace, with the back facing the fire source and the belly facing the furnace wall. , cover the stove lid, and observe the fire again after 3 minutes. If the flame is too high, close the fire door on the stove lid a little smaller. If the flame is too low, open the fire door a little wider. After roasting for 10 minutes, turn the goose over and roast the legs, with the legs facing the fire. After 8 minutes, flip and grill the other leg. Note that the legs must be facing the fire source and should be based on the fire source. Otherwise, the position will be wrong, the goose will be heated in the wrong position, the color will definitely be wrong, and the skin will not be crispy. Bake like this for another 8 minutes, and check to see if the color is even. If not, bake for another 1-2 minutes to replenish the color, and then take it out of the oven.

Plate

If it is freshly cooked and sold, cut the roasted goose into strips and place them on the braised peanuts. Pour a little hot brine (from the belly of the roasted goose) from the edge of the plate. (original soup); if the roasted goose is cold, you need to use 60% hot oil to drizzle the skin of the roasted goose before serving. When the skin is crispy and red in color, you can cut it into strips and put it on the plate.

Operation essentials 1. The salt taste should be appropriate when seasoning. If the salt taste is weak, there will be no aftertaste after baking. Of course, if it’s too salty, the flavor will be completely suppressed. There is no problem if you mix it according to the proportion of dry ingredients above. When preparing dry ingredients, the amount of cinnamon powder should be slightly larger to highlight its special aroma. 2. When preparing wet ingredients, use low heat to slowly bring out the aroma of various raw materials. Do not use high heat, otherwise the aroma will not come out. 3. When baking, firepower is the key. If the firepower is too high, the color will be too fast, and the color may be darker before it is cooked. In this way, the skin will definitely not be crispy. The firepower needs to be uniform, and the flame should be about 20 cm high. 4. The position of the goose is very important when roasting. The belly should not be facing the fire source, but the back should be facing the fire source. When roasting the legs, keep the outside of the legs facing the fire. Some chefs like to use themselves as the benchmark when baking. You must pay attention to the fact that the stove is round, the fire source must be the base point, and the position must be aligned, otherwise it will be difficult for the finished product to meet the requirements.

Preparation of skin water

If the skin color is not red, you can increase the proportion of sugar appropriately; if the skin is not crispy, you can put an extra lemon in the skin water. It is also possible to add some maltose to the skin water, and it must be steamed in a cage. How to make Crispy Roast Goose, a famous Cantonese dish

"Roast Goose" is a traditional famous dish in Cantonese cuisine. It is made by grilling the whole goose. The finished dish is golden red in color, the goose body is plump, the belly contains marinade, and the taste is mellow. Chop the grilled goose into small pieces. The skin, meat and bones are still connected and separate immediately from the mouth. It has the characteristics of crispy skin, tender meat, fragrant bones, fat but not greasy. If served with sour plum sauce for dipping, the flavor will be even more unique.

The Cantonese dish "Roast Goose" is made from the high-quality goose species "Wumane Goose" produced in Guangdong. This goose has a short growth period, is of medium size, has thick meat and small bones, is plump and delicious, and is an excellent raw material for making "roast goose". Of course, if there are no black-maned geese in the reader's location, other high-quality goose species can be used instead.

The following is an introduction to the preparation method of Cantonese dish "roast goose".

Ingredients: 1 goose, minced ginger, 10g minced garlic, 20g minced green onion, 30g refined salt, 10g sugar, 30g cooking wine, 30g rose wine, 20g MSG, 10g five-spice powder, 5g second soup, honey, white vinegar 4 plates of sour plum sauce with appropriate amounts of water and soy sauce

Preparation method:

1. Kill the goose and clean it, take out the internal organs from the anus opening, and cut off the goose feet. and the tips of the wings, and rinse the goose's abdominal cavity with clean water.

2. Use minced ginger, minced garlic, minced green onion, refined salt, sugar, cooking wine, rose wine, monosodium glutamate, and five-spice powder and add an appropriate amount of the two soups and mix thoroughly to make a sauce; add honey, white vinegar, and water Mix well to make crispy water.

3. Pour the juice into the goose’s abdominal cavity from the anal opening, and then sew the opening with a needle and thread to prevent the juice from leaking out.

4. Hold the goose's head upward, then insert the air gun's air nozzle from the goose neck's mouth into the neck cavity, then hold the neck and air nozzle together with your left hand, and then press the air gun with your right hand. Air is slowly pushed into the space between the subcutaneous fat and connective tissue of the goose body, causing it to swell.

5. Take out the air nozzle, hold the neck of the goose with your hands, and then scald the goose body in a boiling water pot for about half a minute, then pour cold water on the skin of the goose to cool it down slightly. Cool, then brush the crispy water evenly on the skin of the goose. When done, hang the goose in a cool and ventilated place to dry.

6. Hang the dried goose in the oven, use fruit wood charcoal to bake it slowly over medium heat. When the goose meat is cooked, switch to high heat and bake the skin of the goose until it is crispy, then take it out. Pour out the marinade from the goose belly, cut the goose into pieces and put it on a plate, then pour the marinade over it and serve it with the sour plum sauce dish for dipping.

Operation essentials:

1. Fat and tender geese that are about 90 days old and weigh about 3500 grams should be selected, and the surface of the goose body must be free of blood stasis and scars.

2. How much soup should be added when making the sauce depends on the size of the goose’s abdominal cavity. Generally, the juice is poured into the abdominal cavity to 1/3 of the degree.

After the soup is filled, the goose body needs to be laid flat for a period of time to allow the soup to soak evenly into the abdominal cavity.

3. It is advisable to pump until it is 80% full, and it is not advisable to pump it too full. And after inflating, do not touch the goose's breast or other parts with your hands to avoid leaving dents.

4. When brushing the goose with crispy water, brush it evenly, otherwise the skin color of the goose will be inconsistent after roasting.

5. When hanging the goose in the oven for baking, be sure to control the heat and turn the goose several times in the oven. You can also use an automatic converter to heat it evenly.

6. In order to make the skin of the goose smooth and shiny, you can also brush sesame oil on the skin of the goose several times during the roasting process.