Materials: Guange 1 unit weighs 3 1/2 kg (about 2.2 kg), Lipu taro 1 kg (about 640 g), 2 parsley, 5 dried shallots, dried shallots 1 teaspoon, and appropriate amount of ginger slices.
Ingredients: Marinade: 2 teaspoons of ginger juice, 1 teaspoon of wine, 2 tablespoons of soy sauce and a little pepper. Brine material: 3 pieces of star anise, fennel 1 teaspoon, 5 pieces of cinnamon, 3 pieces of tsaoko (crushed), 4 pieces of dried tangerine peel 1 spoon, soy sauce 1 piece, and 8 cups of clear water. Brewing cup: 1 teaspoon cornflour, 1 tablespoon red roasted goose juice, 3 tablespoons water.
Practice: 1. Wash the goose and marinate it evenly for more than 2 hours.
2. Heat 3 tablespoons of oil, saute dried onion and ginger slices, add brine, simmer for 45 minutes, turn off the fire for 5 minutes, and then simmer slowly. Repeat twice. After cooking, take it out, let it cool and chop it.
3. Peel taro, cut into pieces, stir-fry with dried onion, add half a cup of red roasted goose juice and 1 cup of water, simmer until soft and smooth, add goose pieces and appropriate amount of goose juice, and add sauce until cooked.
Remarks: When marinating goose meat, turn off the fire and cover it for a while, in order to make the goose meat more palatable.
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Method for making fragrant goose meat
Ingredients: goose, white sesame, egg, ginger, onion, Shaoxing wine, dried starch, refined salt and peanut oil.
Practice: Cut the goose into pieces about 4 cm wide and 3 cm wide, and marinate with ginger slices, onion segments and refined salt. Before frying, remove the ginger slices and onion segments from the marinated goose slices, add eggs and dried starch and mix well, then dip each goose slice with white sesame seeds. Put peanut oil in the pot, pour the oil back into the oil tank after the beach is opened, then put the geese in the pot, fry them over medium heat until golden brown, add oil while frying, and empty the colander when both sides are cooked. Serve, and you can eat. .........................................................................................................................................................................
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1. Smoked goose
(1) Select geese weighing 3 kg~4 kg for blank making, slaughter, brush and wash, then cut open the abdomen, take out the internal organs, remove the wing tips and feet, and keep the head. Cut it in half along the sternal process to the cloaca and flatten it hard to make the goose blank.
(2) Marinate each goose with 200 g~300 g salt, add a little pepper to the salt, and stir-fry in an iron pan with slow fire. Lay the goose embryo flat on the table with its back down, and rub the chest, abdomen, wings, legs, neck and other parts repeatedly with 2/3 hot salt. The remaining13 hot salt can rub the back. Put the goose blank with hot salt into the pickling tank with its back facing down, and stack them one by one. Put about 40 ~ 50 geese in the jar of 1, sprinkle unused salt around the goose blank, and press the top with big stones. 1 week (it can be shortened to 3 ~ 4 days when the temperature is high), take it out and drain it, cross it with bamboo pieces or branches, and open the chest and abdomen.
(3) Smoking: the cured goose blank is laid flat on the rack in the smoking room or reversely buckled on the rack hook, and smoked with sawdust and a small amount of pine and cypress bark for 4 h~6 h, with the middle turning 1 time-2 times.
2. Guangdong Roasted Goose
(1) Choose 2 kg~3 kg fat goslings as blank. After slaughter, brush off feathers, cut open the western meridian and abdomen to take out internal organs, cut off wings and feet, and drain water.
(2) Add materials, evenly spread 1 tablespoon of spiced salt powder and 2 tablespoons of sauce into the abdominal cavity, sew the opening with a bamboo needle, and blanch the goose blank in hot water at 70℃. Then take it out, spread the syrup evenly on the surface of the goose blank, and hang it in a ventilated place to dry.
(3) Seasoning is prepared per 1 kg goose blank. ① Spiced salt powder: 4 kg of refined salt and 400 g of spiced powder, fully and evenly mixed. (2) Sauce: 1.5 kg of sauce, 200 g of garlic paste and sesame oil each, a little salt, and then stir into sauce, then add 400 g of white sugar, 0/00 g of white wine, 200 g of chopped green onion, 200 g of Jiang Mo and 200 g of sesame sauce, and mix well. ③ Sugar dilute solution: 200 g of commercially available sugar, add 1 kg of cold boiled water and stir evenly.
(4) Baking in a special oven or oven, feeding the dried goose meat blank, baking with low fire for about 20 min, and continuing baking with high fire until the goose body is basically free of water vapor, and turning over until cooked. Finally, turn the goose breast to the fire mouth and continue roasting for 25 min, then take it out. After the roast goose is roasted, it can be coated with peanut oil to increase the luster and taste. Roasted goose should be eaten while it is hot. If left too long, its taste will change. It is best to bake and sell now.
3. Hang up the oven to roast goose
(1) Fat goslings weighing 2.5 kg~3.0 kg were selected for blank making, slaughtered on an empty stomach after 1 day, and their wings and feet were cut off after grooming. Then it is slaughtered from the throat, and the goose is inflated at the opening to make its whole body swell. Cut the goose intestine from the anus, cut it under the left wing of the goose, take out the internal organs, fill the abdominal cavity with a straw with a length of 8 cm~ 10 cm, and rinse the abdominal cavity and body surface repeatedly with clear water until it is clean. Hook it around the neck 4 cm~5 cm from the upper end of the chest with a special iron hook, hang it up, and pour the goose out with boiling water. The first spoonful of boiling water should be poured on the throat incision until the whole body skin contracts and tightens. After the water vapor on the surface of the goose blank is completely dried, put it in a pot with 1 part sugar and 6 parts water and cook until brown. The goose embryo is painted with the color of sugar, first on the shoulders, then on both sides, hung in a ventilated place to dry, and then about 90 mL of fresh boiled water is injected into the abdominal cavity to ensure that the goose embryo can vaporize quickly during baking, steaming inside and crisp outside. After pouring boiling water, you can apply 2 to 3 spoonfuls of sugar color.
(2) Roasting is carried out in a special oven for roasting chickens, ducks and geese, and the furnace temperature is controlled between 230℃ and 250℃. Send the goose blank into the oven, first hang it on the front beam of the furnace, and then the right knife will catch fire first. Make the abdominal cavity warm up as soon as possible, promote the rapid vaporization of water injected into the body, and accelerate maturity. After the skin of the left goose is baked orange, rotate the goose body and roast it on the left side. When the two sides are the same color, turn the goose body with a roast goose stick and cook the chest and legs one by one. After repeated baking, the color of each part is orange and can be transferred to the back beam of the oven. Keep roasting with your back to the red fire, and take it out of the oven when all parts of the goose turn into jujube red evenly. The whole baking process should be controlled within 65438±0h hours.
4. salted goose
(1) Take 2 kg ~2.5 kg of goslings, slaughter them, depilate them, wash them, and cut off their wings and feet. Cut 6 cm~7 cm from the left lower wing, take out the internal organs and rinse them with water. Drain the goose blank in a ventilated place, and then wipe all parts of the body with pepper and salt. Then put it into a container and marinate for 2 h.
(2) 1 Goose needs 4 shallots, 6 slices of ginger, 30 g of yellow wine, 3 g of salt, appropriate amount of pepper salt and appropriate amount of white soup. The method of making salt and pepper is to dry-fry the salt until the particles are loose, add pepper powder and spiced powder, continue to fry until it smells, stop frying, spread it in a container, and let it cool for later use.
(3) Add a lot of water to the boiling pot, bring it to a boil with strong fire, put the cured goose blank into the boiling pot, and cook it with strong fire, without stopping turning. When the goose blank turns white but not red, take it out, rinse it repeatedly with clear water, and then wash the pepper powder to make the goose blank turn white.
(4) Steam the cooked and cleaned goose blank, put it in a container, add onion, ginger slices, yellow wine, salt and white soup (preferably just submerged goose blank), put it in a steamer, cover it, and steam it with strong fire until the front skin can be cut open by hand and the legs are inelastic. It is best to cool the goose blank in the original soup after it comes out of the cage to keep it white and tender.
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Goose bamboo shoot pot
Ingredients: 500g goose, 300g bamboo shoots and 300g konjac.
Seasoning: Chili oil 10g salt 4g pepper 2g cooking wine 10g rock sugar 10g monosodium glutamate 2g pepper 3g garlic (white skin) 5g onion 5g pepper (dried red tip) 5g pickled pepper 5g ginger 3g mustard tuber 10g coriander 15g each.
manufacturing method
1. Cook the goose, remove the bones and chop the meat into strips;
2. Wash bamboo shoots and cut them into sections;
3. Slice the konjac, put it in a boiling water pot, and take it out to control the water;
4. Slice ginger and mustard tuber;
5. Wash coriander and cut into sections;
6. Heat a wok with red oil, add dried peppers, pickled peppers, pickled ginger, pickled mustard tuber and garlic and stir-fry until fragrant;
7. Boil the roasted goose, bamboo shoots, konjac slices and water in a pot, add refined salt, pepper, cooking wine, rock sugar and monosodium glutamate and cook until the goose is cooked;
8. Finally, sprinkle with chopped green onion and coriander.
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Roasted goose in red: (medicated diet)
Ingredients: 300g of cooked goose, 200g of peanut oil (actual dosage is 50g), a little onion, ginger and garlic, soy sauce, brown sugar, wet starch and refined salt.
Exercise:
1. Cut the cooked goose into small pieces 1 cm square, fry them with peanuts and take them out for later use.
2. Put the 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, and add it to stir-fry after cooking.
Stir-fry the goose meat, hook it with a thin paste made of brown sugar and wet starch, stir it again, and when the thin paste thickens and sticks to the goose meat evenly, serve.
Efficacy: Efficacy: Yiqi Bufei.
Modern medicine believes that goose meat contains a lot of protein, vitamins and minerals, and its meat is fresh and tender.
Easy to digest and absorb, and high in nutritional value. Traditional Chinese medicine believes that the lung meridian and kidney meridian of goose have the functions of nourishing yin and tonifying kidney, resolving phlegm and promoting diuresis, removing rash and relieving cough. People with yin deficiency are not dry after eating, while those with yang deficiency are not cold after eating, which has the effects of nourishing stomach, enriching blood and promoting fluid production. This is a good nourishing food.
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Pickled goose intestines: (Sichuan cuisine)
Ingredients: 500g of fresh goose intestines, 5g of pepper, 50g of pickled radish, 20g of garlic sprout10g, 20g of pickled red pepper, 5g of coriander, 5g of pickled ginger15g, 10g of pickled peanuts10g, 2g of refined salt, and 0g of white sugar10g, and mixing.
Exercise:
1. Wash the goose intestines, scrape off the mucosa with bamboo chopsticks, replace them with 10 cm long segments, put them in a boiling water pot, and scoop them up with clear water.
2, soaked radish cut into silk, soaked red pepper, soaked ginger cut into the end, coriander washed and cut into the end.
3. Put the pot on the fire. When the mixed oil is heated to 60%, soak shredded radish, chopped red pepper and Jiang Mo until fragrant. Stir-fry Zanthoxylum bungeanum, stir-fry goose intestines, cook with cooking wine, add refined salt, monosodium glutamate and white sugar, and quickly thicken starch with water; Put the garlic seedlings into the pot before taking out, and sprinkle with salted peanuts and coriander powder.
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Roasted goose web: (Zhejiang cuisine)
Ingredients: Goose Web and Goose Wings (900g)
Accessories: ham (15g), winter bamboo shoots (15g) and mushrooms (fresh) (10g).
Seasoning: ginger (5g), salt (5g), monosodium glutamate (1g), shallot (5g) and duck oil (10g).
Exercise:
1. Put the goose web (goose web) in a pot, submerge it with clear water, stew it until it is six ripe, take it out, cut a straight mouth on the goose web with a knife, remove the phalanges and metacarpals, and soak it in duck soup 150ml for about 1 hour;
2. Wash the onion and ginger, cut the onion into sections and slice the ginger;
3. Shell the winter bamboo shoots, cut off the old roots, wash, cook and slice;
4. The mushrooms are pedicled, washed and sliced;
5. Slice the cooked ham;
6. First put the onion and ginger slices into a large bowl;
7. Arrange bamboo shoots, ham and mushrooms in three rows, and then arrange goose's feet (wrist to the center of the bowl, palm to the outside) neatly;
8. Add monosodium glutamate, refined salt and duck soup (100 ml), steam in a cage for about 15 minutes, take it out, cover it on a plate, pick out onions and ginger, and pour in cooked duck oil.
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Nutritional analysis of goose meat;
Goose meat contains protein, fat, vitamins A and B, nicotinic acid and sugar. Among them, the content of protein is very high, which is rich in various amino acids, vitamins, trace elements and minerals necessary for human body, and the fat content is very low. Goose meat is rich in nutrition, low in fat and high in unsaturated fatty acids, which is very beneficial to human health.
Goose meat has the functions of invigorating qi and tonifying deficiency, regulating stomach, quenching thirst, relieving cough and resolving phlegm, and relieving lead poisoning. Suitable for people with weak body, deficiency of qi and blood and malnutrition. It can also replenish deficiency and qi, warm the stomach and produce fluid. Anyone who is often thirsty, weak, short of breath and poor appetite can often drink goose soup and eat goose meat, which can not only supplement the nutrition of elderly diabetic patients, control the development of the disease, but also treat and prevent cough, especially for treating colds, acute and chronic tracheitis, chronic nephritis and edema in the elderly. It has good curative effect on emphysema and asthma with phlegm. Especially suitable for winter tonic.
Goose food:
Goose should not be eaten with persimmons and pears;
Eating with eggs will damage the spleen and stomach.