Production method:
Ingredients: White Goose 2000g, Cordyceps sinensis10g, onion, ginger slices, refined salt, cooking wine and monosodium glutamate.
Method: Slaughter the white goose, blanch it with hot water, remove impurities, wash it, cut it into pieces one inch square, and put it in a casserole with water. Wash Cordyceps sinensis, put it in a casserole, add onion, ginger slices, cooking wine and refined salt, boil it with strong fire, then cook it with low fire, remove onion and ginger, and add monosodium glutamate.
Medicinal: eat goose and drink soup, 200 grams per person each time.
Description: supplementing qi and deficiency, regulating stomach and quenching thirst; It can be used for treating weakness, thirst, premature graying, impotence, premature ejaculation, and soreness of waist and legs.
Suggestion: people with damp heat should not eat it.
Goose is a herbivorous bird, which is full of treasures, rich in feathers and gorgeous in clothes. Goose liver is delicious on the high-end table, rich in meat and nutrients, complete in amino acids, and its fat is monounsaturated fatty acid, which is as valuable as mutton. It is a must for high-end restaurants.
Goose, as a common poultry, has special life habits, such as liking water, being alert, being cold-resistant, and living regularly. Goose has strong disease resistance and less pollution. As a kind of green food, it is more and more loved by people.
Goose is a herbivore. Goose meat contains protein, which is close to the proportion of amino acids needed by human body. From the biological value, goose meat is a complete protein, high-quality protein. Goose meat is also low in fat, good in quality and high in monounsaturated fatty acids, especially linolenic acid, which is higher than other meats. Goose fat has low melting point, soft texture, easy to be digested and absorbed by human body, and also contains a considerable number of more than ten kinds of trace elements such as calcium, phosphorus, potassium and sodium, which is beneficial to human health.