Beer goose wings
Ingredients: goose wings, soy sauce, star anise, fragrant leaves, chicken essence and beer.
Exercise:
1. Wash, blanch, wash and chop goose wings.
2, hot pot cold oil, fragrant ginger slices, star anise, fragrant leaves.
3. Add goose wings, add some soy sauce and mix well.
4. Add a can of beer to boil.
5, change the small fire for half an hour, then change to medium fire and add chicken essence, sugar and salt to collect juice.
Braised goose with white meat
Ingredients: goose, ginger, onion, rice wine, orange sauce, nine-story tower powder, red pepper powder, soy sauce and wine.
Exercise:
1. Pat the ginger with a kitchen knife and cut the onion into long sections for later use.
2. Pull out the fine hairs on the surface of the goose, and then wash the inside for later use.
3. Put the goose, water and wine into the pot, and the amount should be about 5 cm above the goose. Please add the amount of wine according to your personal preference.
4. Add the materials made by the method of 1, after the fire boils, turn to low heat, cover and stew for about 1 hour, then take out the goose meat and cover it with a clean wet cloth to prevent the surface of the goose meat from drying. The goose is cold, slice it and put it on a plate.
5. Mix seasoning 2 evenly, that is, dip the nine-story tower in the sauce and pour the orange sauce into the other dish. When eating meat, dip orange sauce or nine-story tower sauce evenly.
Spicy goose head
Material: 5 goose heads. 20g ginger slices, red brine 1000g, 20g dried pepper, 5g pepper, cooking wine 10g, and 500g vegetable oil (the actual dosage is 50g).
Exercise:
1. Wash the goose head, cut it in half, take it out in a boiling water pot, then put it in a red brine pot, and take it out when the brine is eight minutes hot.
2. Put the vegetable oil into the pot and heat it to 80%. Add goose head and fry until golden brown.
3. Heat the base oil in the pot, stir-fry red oil in Chili sauce, stir-fry Chili, add goose head and ginger slices, cook the wine and turn it out.
Braised goose heart with pepper
Ingredients: goose heart, 2 red peppers, 1 green pepper, ginger, salt, sugar, garlic, oil consumption, cooking wine and light soy sauce.
Exercise:
1, prepare red green pepper, garlic and goose heart.
2. Cut the goose heart and wash it for later use.
3. Shred red and green peppers, flatten ginger and dice garlic.
4. Stir-fry garlic and ginger in a hot pot.
5. Pour in goose heart and stir fry, add cooking wine, add salt and stir fry, cover the pot and simmer for three minutes.
6. Pour in red pepper and green pepper and stir fry
7. Add soy sauce and stir fry quickly and evenly. Finally, add sugar and season with oyster sauce.
Goose liver with sauce
Ingredients: foie gras, pepper, sugar, flour, salt, soy sauce and grape vinegar.
Exercise:
1, cut off the favorite amount of foie gras.
2. The foie gras is covered with flour.
3, olive oil into the pot, add foie gras and fry.
4, a spoonful of wine vinegar is about 15g, 3 spoons of soy sauce, 3 spoons of sugar. If you don't like sweetness, reduce the amount, add it all, and turn off the heat after cooking.
Green pepper goose gizzard
Ingredients: goose gizzard, green pepper, oil and salt.
Exercise:
1. Cut goose gizzards into small pieces, wash and shred green peppers, and wash and cut ginger into powder.
2. Put oil in the pan, saute ginger, add goose gizzard and stir-fry for 2 minutes.
3. Add green peppers and continue to stir fry.
4. Add salt and chicken essence, stir-fry for 2 minutes, and start the pot.
Goose web with thick water
Ingredients: goose web 500g, water 500g, lard, salt, soy sauce, rock sugar, spiced powder, cooking wine and pepper.
Exercise:
1, blanch the goose web with boiling water, clean it up, and pour cooking wine and salt on it.
2. Prepare garlic, pepper and spiced powder.
3, put lard in the red pot, and then put rock sugar to cook for a while.
4. Put garlic and pepper into the pot, then pour the water and boil it.
5. Add old water, spiced powder and soy sauce.
6. Add goose web, cook for 40 minutes, taste and serve.
Goose intestines with pickled peppers
Ingredients: 300g goose intestines, appropriate amount of pickled ginger, pickled pepper and coriander, appropriate amount of celery 1, appropriate amount of salt, starch, pepper, lobster sauce, cooking wine, monosodium glutamate, sugar, soy sauce and salad oil.
Exercise:
1. Add salt and starch to goose intestines, wash them repeatedly, rinse them clean, cut them into sections, quickly remove them from boiling water and put them in cold water.
2, soaked ginger, pickled pepper chopped. Cut celery into sections. Chop the coriander.
3. Add oil to the pot and heat it. Add Zanthoxylum bungeanum, pickled pepper Jiang Mo, pickled pepper powder and fermented soybean, stir-fry, add goose intestines and celery, pour cooking wine, add salt, monosodium glutamate, sugar and soy sauce to taste, and add chopped coriander.
Stir-fried shredded goose with colorful colors
Raw materials: shredded goose 200g, shredded leek150g, shredded green and red peppers 80g, shiitake mushrooms 30g, shredded Dutch beans 50g, wet starch 30g, oil 750g, Shaoxing wine 20g, glutinous rice soup 80g, pepper 0. 1 g.
Exercise:
1. Mix shredded goose with wet starch 15g. Heat a wok and put 50 grams of oil. Add shredded goose into the oil until cooked, and pour it into the strainer.
2. Stir-fry all the ingredients in a wok, add shredded goose, add Shaoxing wine, mix well with thicken soup, wet starch 15g, pepper, add tail oil 10g, and stir well.
Crispy goose neck
Ingredients: 2 goosenecks, salt, 5 star anise, cinnamon 1 piece, cooking wine 1 tablespoon, soy sauce 1 teaspoon, red pepper 1 piece, and spiced powder.
Exercise:
1. Wash goose neck and cut it into pieces for later use.
2. Mix the materials and seasonings under the cut gooseneck and marinate for one day.
3. Salted goose neck was stripped of auxiliary materials. waste water
4, hot oil from the pot, fried in medium heat, drain the oil.
Expansion: Introduction of Four Methods of Goose Soup
Goose soup
Recipe introduction
Goose has the effect of removing fetal poison. If you accidentally eat any spoiled meat or food, eating more goose and eggs can dissolve toxins. In addition, the most important function of white pepper instead of monosodium glutamate chicken essence is ventilation.
material
Half goose
Ginger block
A little salt
white pepper
working methods
1: Wash half a goose and chop it into small pieces (about 3 kg for 2-3 people).
2: soak in cold water basin 15-25 minutes to remove blood.
3: Pour 2500 ml of water into the saucepan and put the goose in.
4: Put ginger slices and the fire will open.
5: After the water boils, turn to low heat for about 1 hour.
6: Add salt and a little white pepper.
7: Turn the wok.
Signature goose soup
material
Seasoning: Guangxi Super Polygonatum odoratum 100g, Hunan Super Honglian 150g, Kaiping Old Chenpi Emperor 25g, chicken powder 8g, salt 15g, monosodium glutamate 8g, cinnamon 10g, fragrant leaves 2g, tsaoko 3g, licorice 5g and water 5kg.
working methods
1. Slaughter the goose, wash and peel it, cut it into 6 pieces, wash it, put water in the pot, and simmer for 5 minutes until the blood is exhausted.
2. Wash Hunan Super Red Lotus and Kaiping Old Chenpi Yellow for later use; Guangxi super-grade Polygonatum odoratum head was washed and cut into pieces 6 cm long and 0.3 cm thick.
3. Put the casserole on the fire, add water to boil, add all seasonings (except monosodium glutamate), boil Qingyuan old lion goose, simmer for 6 hours until the soup is half full, and then add monosodium glutamate into the pot.
skill
Features: the meat is old and fragrant, strengthening the spleen and nourishing the face.
Key points: first of all, this dish should be made of male and female lions. Its meat is very strong, and the soup made in the pot tastes mellow. Secondly, it should be heated for at least 6 hours when cooking, so that the flavor of goose itself can be fully integrated into the soup.
Brief introduction of raw materials: Qingyuan lion goose is a specialty of Chaozhou, with compact meat and mellow taste. Suitable for making braised, braised, stewed soup, barbecue, eight-treasure stuffing and other dishes.
Tea goose soup rice noodle
Recipe introduction
Reprint: I remember that when I was in school, I always made an appointment with three or five confidants every night after school, and walked to the bowl of beautiful rice of "Remember Seto Powder" 2 kilometers away from the college, especially on the cold night in winter ... Hehe ... The smell of roasted goose, the refreshing teeth of Seto Powder and the delicious soup all reminded me of 65438+. .....
material
200g Seto powder (you can buy Qiuju Seto powder at 150g), roasted goose 100g, 50 barbecued pork, 2 cups of soup, proper amount of fried white sesame seeds, 2 parsley, 2 garlic, proper amount of oil and salt, and a little pepper.
working methods
1, blanch the rice noodles in hot water for about 1 min until cooked, drain the water for later use, wash the coriander, chop the pork, and cut the roasted goose into small pieces.
2. After a hot pot, add oil and stir-fry garlic slightly, add chicken essence, salt and appropriate amount of water, and cook for 5 minutes until the soup tastes delicious.
3. Put the cooked Seto powder into a bowl and add barbecued pork, roasted goose and coriander. On top, then pour the freshly cooked soup, sprinkle with coriander and white sesame seeds.
skill
Grasp the time of cooking rice noodles. Don't do too well. So you won't hit your teeth!
Sliced goose egg in broth
material
Ingredients: 250g clean goose breast, 4 eggs, 0/5g mushroom/kloc-0, 50g cooked ham, and 2 rape seeds/kloc-0. Seasoning: salad oil 1000g (about 100g), cooking wine 8g, salt 5g, monosodium glutamate 1g, onion 10g, ginger 10g, dried starch 15g.
working methods
1. Cut the goose breast into pieces 3 cm wide with a knife. Marinate with onion and ginger paste, cooking wine and salt for about half an hour.
2. Yellow the eggs, foam them with chopsticks, and add a proper amount of dry starch to make a sherry paste.
3. When the pan is on fire and the oil burns to 50% heat, remove the pan end from the fire, wrap the goose meat in sherry paste one by one, fry it in the oil pan (be careful not to stick together), take it out after the surface solidifies, put it in warm water to make goose eggs, put it in a bowl, add goose soup and salt, and steam it for 15 minutes.
4. stew the mushrooms. Slice ham. Blanch the rape seeds and cool them with cold water.
5. Put the goose eggs into ham slices, mushrooms and monosodium glutamate, steam them in a cage and take them out. At the same time, put the goose soup, rapeseed core and salt into a pot to boil, then pour the soup and rapeseed core into a soup bowl with goose eggs and sprinkle with pepper.
skill
trait
The soup is fresh and the goose eggs are tender and delicious.
What unforgettable memories did it leave for you?