material

One goose

Appropriate amount of liquor

Proper amount of salt

method of work

1. well, first of all, we must deal with the goose's hair, internal organs and so on ... you know this ..

2. Steam the whole naked goose and cool it.

3. Cut the whole goose into four pieces

Wipe the goose with white wine, everywhere.

5. Wipe the goose with salt again, everywhere.

6. Cover the plastic wrap and put it in the refrigerator for one night (it is more delicious for two nights, or it can be put for three nights! )

7. Take it out the next day and cut it into pieces and heat it! With! Yes!

Step diagram of Hakka braised goose, how to cook Hakka braised goose well.

800g

ingredients

oil

of appropriate amount

salt

of appropriate amount

dried mushrooms (picked in winter)

of appropriate amount

red date

of appropriate amount

garlic pedicel

of appropriate amount

dark soy sauce

of appropriate amount

cooking wine

of appropriate amount

white sugar

Half spoon

eight angles

two

garlic

of appropriate amount

ginger

of appropriate amount

step

1. Clean the goose and cut it into pieces for later use.

2. Prepare the ingredients used, and wash the mushrooms in advance.

3. Cut the red dates into small pieces, slice the ginger, crack the garlic with the back of a knife, slice the mushrooms, cut the garlic stalks and cut the leaves into long sections.

4. Stir-fry ginger and garlic and two star anises in a hot oil pan.

5. Then add the garlic stalks of garlic seedlings and stir-fried mushrooms.

6. Stir-fry the goose in the pan.

7. Add red dates.

8. Cook the right amount of cooking wine.

9. When the goose is fried until the surface is golden, add the water soaked in mushrooms, and then add half a bowl of water.

10. Transfer to the old soy sauce for color matching.

1 1. Add half a spoonful of sugar, cover and simmer over medium heat until the water is dry.

12. Finally, add garlic leaves.

13. Add appropriate amount of salt and mix well to taste.

Tips

1. The fat is relatively fat. When frying in the early stage, you should put less oil, fry the goose for a while and fry the oil.

The traditional practice is to chop the whole goose well, but now the whole family has a small population, and chopping pieces is more delicious.

Step diagram of Hakka braised goose, how to eat Hakka braised goose well 1

Heat oil in the pot, add garlic and ginger, and make it fragrant.

Step 2

Continue to add salt, soy sauce, and post-waiting sauce on low heat.

Step 3

Put the goose in the pot and fry it while turning it, so that the goose can get oil and the whole goose is covered with seasoning. Don't be afraid of burning, just keep it on a low heat.

Step 4

Add the goose's head, feet and neck, pour in boiled water, cover with medium heat and cook until chopsticks can be easily inserted into the goose's legs, and turn the goose intermittently in the middle.

Step 5

Collect the juice from a big fire until it is thick, turn it to a small fire, put the juice in about a bowl, and pick up the goose head and feet first.

Step 6

Continue to heat the goose with low heat, while turning it over, and let it be covered with juice until the juice in the pot is dry. Cut it into pieces and eat it with juice or with juice.

The steps of Hakka salty tea cake, how to make Hakka salty tea cake with good ingredients.

Glutinous rice flour 150g

Sticky rice flour 50g

Peanut 40g

Sugar 20g

4 mushrooms

Shrimp 20g

Dried salted radish 40g

Water 160g

Appropriate amount of salt and cornmeal

One fresh banana leaf

The practice of Hakka salty tea cake

Roast peanuts, peel them, and then put them in a bag and crush them. Kamikiri Xiaoding soaked in dried shrimps and mushrooms. Wash salted radish with water several times and dice it.

Wash the banana leaves and cut them into suitable squares.

Fried shrimps, mushrooms, dried radishes and peanuts with oil, and then mixed with water, salt, cornstarch and sugar to make a sauce. This is the tea stuffing.

Boil the water with sugar first. Sift glutinous rice flour, sticky rice flour and a little salt into boiling water, mix well with chopsticks, knead with water to form a ball, then wrap it with plastic wrap, and wake up 10 minute.

Woke rice balls are twisted into long strips, evenly cut into small extruders, kneaded into dough sheets with thick bottom and thin edges, then wrapped like steamed buns, placed on the prepared banana leaves, and steamed in a pan 10.

The practice of Hakka goose stew, how to cook Hakka goose stew, and Hakka goose stew have a history of hundreds of years. Once upon a time, Hakkas were poor and generally liked to raise geese. Every New Year, Hakka people will take out a lot of food to feed their geese fat and compare them with their neighbors, and show who is the most hardworking and capable by whose goose is the fattest. On New Year's Eve, every family will carefully prepare a braised goose as the main dish of the New Year's Eve, in order to make a good omen for the "fat year". Hakkas often say that the Chinese New Year is not like the Chinese New Year without geese, but it will be a fat year with geese.

With the development of social economy, the braised goose, which used to be eaten only in the New Year, has already become a routine dish of Hakka people. However, every time this dish is cooked, it still feels like the New Year and I am very happy.

foodstuff

Ingredients

goose

800g

ingredients

oil

of appropriate amount

salt

of appropriate amount

dried mushrooms (picked in winter)

of appropriate amount

red date

of appropriate amount

garlic pedicel

of appropriate amount

dark soy sauce

of appropriate amount

cooking wine

of appropriate amount

white sugar

Half spoon

eight angles

two

garlic

of appropriate amount

ginger

of appropriate amount

step

1. Clean the goose and cut it into pieces for later use.

2. Prepare the ingredients used, and wash the mushrooms in advance.

3. Cut the red dates into small pieces, slice the ginger, crack the garlic with the back of a knife, slice the mushrooms, cut the garlic stalks and cut the leaves into long sections.

4. Stir-fry ginger and garlic and two star anises in a hot oil pan.

5. Then add the garlic stalks of garlic seedlings and stir-fried mushrooms.

6. Stir-fry the goose in the pan.

7. Add red dates.

8. Cook the right amount of cooking wine.

9. When the goose is fried until the surface is golden, add the water soaked in mushrooms, and then add half a bowl of water.

10. Transfer to the old soy sauce for color matching.

1 1. Add half a spoonful of sugar, cover and simmer over medium heat until the water is dry.

12. Finally, add garlic leaves.

13. Add appropriate amount of salt and mix well to taste.

Tips

1. The fat is relatively fat. When frying in the early stage, you should put less oil, fry the goose for a while and fry the oil.

The traditional practice is to chop the whole goose well, but now the whole family has a small population, and chopping pieces is more delicious.

Hakka Steamed Goose, How to cook Hakka Steamed Goose, Hakka Steamed Goose.

1.

Empty the goose and wash its entrails.

2.

Coat the inside and outside with fine salt and marinate 10 minute.

3.

Then put a layer of soy sauce on the surface for later use.

4.

Prepare the stuffing: green garlic, ginger, garlic and lobster sauce.

5.

Cut garlic into large pieces, shred ginger, cut the stalk of green garlic into small pieces, cut the leaves into 3 cm long pieces, and separate the garlic stalks and leaves.

6.

Saute garlic and shredded ginger in a hot oil pan.

7.

Stir-fry the lobster sauce to taste.

8.

Stir-fry the stalks of green garlic and turn off the heat.

9.

Add salt, sugar and oyster sauce.

10.

Turn the garlic leaves in the pan and turn them evenly, then turn off the heat.

1 1.

Stuff the stuffing into the belly of the goose, and then stuff the goose's feet into the belly.

12.

Peel taro and cut into large pieces.

13.

Put the taro under the goose, put it on the steamer, cover it and steam it for 50 minutes. After steaming, pour the juice from your stomach into a bowl, cut the goose into pieces and pour the juice on the surface.

How to cook Hakka goose 1.

First, put the goose in cold water,

2.

Rinse with cold water after flying water.

3.

Pour a little oil into the pot, pour in the goose and stir fry.

4.

Then, mix the garlic, lobster sauce and salt.

5.

Pour into the pot and stir-fry with goose.

6.

Stir-fry constantly to prevent the bottom from being burnt. After about 15 minutes, the goose has dried up. Add salt and soy sauce as appropriate, and then stir well.

7.

Then add hot water to two-thirds of the goose meat.

8.

Cover the pot and simmer for about 10 minutes. Collect the juice and take it out of the pot.

9.

The Hakka braised goose, which looks unremarkable but makes people feel fragrant and memorable, appeared.

The steps of Hakka salty chicken porridge, how to make Hakka salty chicken porridge.

Leftover chicken, (duck, goose) in moderation.

Appropriate amount of rice

salt

Sesame oil

chopped green onions

Step 1 First, deal with the meat in advance and coat the leftover chicken with salt! Then sprinkle with a handful of salt and put it in the refrigerator for more than three or four hours at room temperature in summer! You don't need a refrigerator to cover it in winter!

Step 2: Take a earthen pot, put the rice cold water into the pot, boil it over high heat, then turn to medium heat, then take out the chicken and tear it into shredded pork! Cook the porridge for 20 minutes and then add shredded pork!

Step diagram of Hakka stewed duck, how to prepare the ingredients for Hakka stewed duck.

A whole duck

Ginger is moderate, but it can be more.

One cup of yellow rice wine

Proper amount of salt

Proper amount of oil is optional.

Illicium verum

Spiced powder right amount

Practice of Hakka Stewed Duck

1, put oil in the pot, heat it, add ginger, star anise and duck,

2, stir-fry until golden.

3. Put the fried duck in a casserole and add some water.

4, simmer slowly for an hour until the duck is cooked and fragrant.

The practice of steaming geese, how to make Hakka steamed geese delicious, and the main ingredients of Hakka steamed geese's home-cooked practice.

Hakka tu goose

1 only

ingredients

oil

of appropriate amount

salt

of appropriate amount

light soy sauce

of appropriate amount

ginger

of appropriate amount

garlic

of appropriate amount

oyster sauce

of appropriate amount

henry steudnera tuber

1 piece

garlic leaves/shoots

500g

fermented soya beans

of appropriate amount

white sugar

of appropriate amount

step

1. Empty the goose and wash it.

2. Wipe the inside and outside with fine salt 10 minutes.

3. Put a layer of soy sauce on the surface for later use.

4. Prepare the stuffing. Green garlic sprout, ginger, garlic, lobster sauce.

5. Cut the garlic into large pieces, shred the ginger, cut the stems of the green garlic seedlings into small pieces, cut the leaves into 3CM long pieces, and separate the garlic stems from the leaves.

6. Saute garlic and shredded ginger in a hot oil pan.

7. Stir-fry the lobster sauce to taste.

8. Stir-fry the stalks of green garlic and turn off the fire.

9. Transfer 4 tablespoons of salt.

10. A tablespoon of sugar.

1 1. Add appropriate amount of oyster sauce.

12. Put the garlic leaves in the pan and turn them evenly.

13. Stuff the stuffing into the belly of the goose, and then stuff the goose's feet into the stomach.

14. Peel taro and cut into large pieces.

15. Put the taro under the goose, put it on the steamer, cover it and steam for 50 minutes. After steaming, pour the stomach juice into a bowl, cut the goose into pieces and pour the juice into the surface.