First, Cantonese cuisine - sand ginger lemongrass black maned goose: has a unique Cantonese flavor!

Black Mane Goose, also known as the shed goose, hair black body fine feet short, fine bone meat tender, delicious flavor, is the production of roast goose excellent raw materials, but have you ever tried to use sand ginger lemongrass to make marinated goose?

First use sand ginger powder and lemongrass powder blended into the . Rub the juice on the goose and marinate for four hours. Then use sand ginger, lemongrass, salt and sugar to simmer the soup to marinate the goose, you need to cook on medium heat for fifteen minutes, and then turn off the heat and bake for ten minutes, then you can take out of the oven to chop the pieces.

Second, Sichuan cuisine - lettuce roast goose! Duck for goose tastes even better!

Today we recommend this classic home cooking - lettuce roast goose

This dish is not only a home cooking, in the usual parties, festivals on the table are particularly high frequency of a dish

However, it is common to use lettuce to roast duck meat, this time we will With goose meat to do

goose meat contains protein, fat, vitamin A, B vitamins, niacin, sugar. The protein content is very high, and rich in essential amino acids and a variety of vitamins, trace elements and minerals, and fat content is very low. Goose meat is rich in nutrients, low in fat and high in unsaturated fatty acids, which is very beneficial to human health

Lettuce is low in sugar but high in niacin, which is considered an activator of insulin, so lettuce is very suitable for diabetic patients. At the same time, lettuce is high in water and low in calories, which can ease hunger and achieve weight loss

Ingredients:

Goose: half

Lettuce: 500g

Ingredients: pickled peppers, garlic, ginger

Spices: star anise, Chinese seasoning, peppercorns

Seasoning: soybean paste, soya sauce, salt

The first step: goose Wash and chop small pieces, lettuce peeled and cleaned cut into chunks, pickled peppers, garlic chopped, sliced ginger, wash and spare

Step 2: hot pot of oil, into the star anise, daikon, pepper, small fire will be bursting out of the flavor, and then add a good cut of goose, stir-frying over high heat until the goose out of the oil

Step 3: in turn, into the pickled peppers, garlic, ginger, soy sauce and stir-fry quickly and evenly

Step 4: add the appropriate amount of water, and then add a little bit of water to the water, and then add a few more pieces to the water.

3, lettuce cut hobnail taste better

4, like to eat spicy can be put a little millet pepper

Third, Hunan cuisine - cassoulet goose

Main ingredients: goose 500 grams

Auxiliaries: Red pepper 100g

Seasonings: Ginger 50g Soy sauce 15g Yellow wine 50g Salt 2g Monosodium glutamate 1g Garlic 25g Fragrant oil 2g Lard (refined) 100g Starch (corn) 15g Each moderately

Stewed Goose:

1. Wash the goose meat, drain, cut into 3cm square pieces;

2. Wash and peel the ginger, cut into small diamond-shaped piece;

3. fresh red pepper washed, de-tipped and seeded, cut into small thin slices, to be used;

4. frying ladle on the high flame, put cooked lard (75 grams) burned to eighty percent heat, the first under the young ginger stir-fried a few times, and then under the goose stir-fry;

5. to be stir-fried dry water, cooking wine, continue to stir-fry for 3 minutes, into the soy sauce, salt (1.5 grams) stir-fry, and then add the garlic cloves, meat broth (500 grams), the meat broth (500 grams). broth (500 grams), simmer for 20 minutes, goose is soft, sheng into a large bowl;

6. frying spoon bottom oil burned to 60% hot, put fresh red pepper, salt fried, then pour into the goose, put monosodium glutamate, thickening with wet starch thinning thickening, upside down a few times, out of the spoon on the plate, drizzle of sesame oil that is into.

Four, Lu cuisine - Kongjia stone pot stewed goose

Kongjia stone pot stewed goose practice steps

1. slaughtered goose cleaned up 2. add salt, chicken essence, onion, ginger, garlic, cooking wine, etc. twelve hours marinade 3. and then add the fragrant leaves Then add the aromatic leaves, grass berries, peppercorns, salt, chicken essence, soy sauce, secret seasonings, etc. Stewed in a stone pot on a slow fire for more than four hours. 4. Finally, add the ingredients of dried bamboo shoots, broad noodles and special bamboo roasters on a high fire to make.

Tips

1, the selection of goose meat can not be fooled, directly affecting the quality of the dish

2, clean

3, marinade time should not be shortened, in case it can not be completely removed from the miscellaneous flavors

4, the fire