What is better for geese to cook with?

Hello! !

Here are some cooking methods based on goose meat:

One: Chaozhou Roasted Goose: (Cantonese cuisine)

Ingredients: slaughtered fat goose 1 bird (2000g), cinnamon 5g, Sichuan pepper 3g, star anise 5g, licorice 5g, Nanjiang 50g, coriander 20g, sweet and sour vegetables150g, pepper oil 20g, refined salt 50g and black soy sauce 250g.

Exercise:

1. First, put cinnamon, star anise, Sichuan pepper and licorice into a small cloth bag, tie the mouth and put it into a crock, add clean water (3000g), soy sauce, refined salt, white sugar and Shaoxing wine, boil it over medium heat, put it into a fat goose, and roll it with slow fire for about 10 minute, then pour out the soup in the goose cavity. After taking out and cooling, slice the goose meat on both sides, remove the four-column bones, chop the goose bones into cubes, mix well with 20 grams of wet starch, and wrap 30 grams of wet starch on the goose meat and skin for later use.

2. Stir-fry the tripod with medium fire, add the oil, when the oil is heated to 50% (about 160 degrees Celsius), first add the goose bones, then fry the goose meat (the skin should be upward), leave the back end of the pan for about 3 minutes, turn over while frying, and then return to the furnace for about 7 minutes; Continue to fry until the bones become hard and the skin is crisp and golden yellow, then pick it up and pour the oil into the oil return basin. Put the goose bones into a dish, cut the goose meat into pieces with a diagonal knife and a length of 6 cm and a width of 4 cm, cover with sweet and sour vegetables and coriander leaves, drizzle with pepper oil, and serve with Chaoshan sweet noodle sauce or plum sauce.

Two: plain goose skin: (Zhejiang cuisine)

Ingredients: oil gluten, water-soaked mushrooms, fresh bamboo shoots.

Accessories: coriander, ginger and starch.

Seasoning/marinade: sugar, soy sauce, vinegar, sesame oil and peanut oil.

Exercise:

(1) Cut the gluten in half with a knife and turn it inside out. Take a bowl, add sugar, soy sauce, vinegar, water starch and water to make sweet and sour juice.

(2) Heat a wok, add peanut oil, stir-fry Jiang Mo, add mushrooms, bamboo shoots, red pepper slices and coriander powder, pour sweet and sour juice to boil, add sesame oil, stir-fry until it is 80% hot (about 200℃), add gluten and stir-fry until it is ochre yellow, take it out and put it on a plate, and pour hot peanut oil and marinade on it.

Three: Fried Pepper Goose: (Anhui Cuisine)

Ingredients: 500g of cooked goose, 2 eggs, 50g of cooked lard1000g (the actual dosage is 60g), 50g of soy sauce, 2g of salt, 3g of pepper powder10g, 3g of spiced powder, 0g of chopped green onion15g, 50g of flour and a proper amount of Chili oil.

Exercise:

1, pat the cooked goose gently with a knife, cut it into cubes, put it in a bowl, sprinkle with pepper powder and salt, add soy sauce, mix well and marinate it for taste; Knock the eggs into a bowl, beat them evenly, add flour and proper amount of water, and beat them into egg paste;

2. Put the pot on the fire, add lard and heat it to 60% to 70%. Hang the goose pieces evenly, then put the egg paste in the oil pan for more than 65,438+0 minutes, and fry it until the appearance is solid and hard, then fry it for 3-5 minutes with medium and small fire, and fry it until it is crispy and golden brown inside. Quickly take out the oil control, change the knife and cut it into small pieces (three pieces each)

Four: Goose Stewed Sauerkraut: (Northeast Cuisine)

Ingredients: goose, sauerkraut, coriander and garlic, salt, lard, chicken essence, broth, cooking oil, pepper, star anise and soy sauce.

Exercise:

1. Slice garlic, shred sauerkraut and cut parsley;

2. Wash the goose and cut it into pieces, blanch it with boiling water and remove it for later use;

3. Set fire to pour the oil into the pot. When the oil is hot, pour in the goose pieces and stir fry. Add pepper, pepper, star anise, salt, chicken essence and soy sauce and stir-fry until cooked.

4. Pour lard into the pot, add garlic slices and stir-fry until fragrant, add shredded sauerkraut, add salt, soy sauce and chicken essence, stir-fry, add goose meat and a little salt, stew in the broth for 10 minute, then take out the pot, put on a plate and sprinkle with coriander.

Five: Red Roasted Goose: (Medicinal 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 a proper 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 stir-fry after cooking.

After frying the goose meat, hook it with a thin paste made of brown sugar and wet starch, fry it again, wait until the thin paste thickens and sticks to the goose meat evenly, and serve on a plate.

Efficacy: Efficacy: Yiqi Bufei.

Modern medicine believes that goose meat contains a lot of protein, vitamins and minerals, and the meat is 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.

Six: Sauerkraut Goose Intestine: (Sichuan cuisine)

Ingredients: 500g of fresh goose intestine, 5g of pepper, 50g of pickled radish, 20g of garlic sprout10g, 20g of pickled red pepper, 5g of coriander, 5g of pickled ginger15g, salted peanut10g, 2g of refined salt, 0g of white sugar10g, and seasoning.

Exercise:

1. Wash the goose intestines, scrape off the mucosa with bamboo chopsticks, replace them with sections with the length of 10 cm, and put them in a boiling water pot and pick 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% heat, soak shredded radish, chopped red pepper and Jiang Mo until fragrant. Stir-fry Zanthoxylum bungeanum and goose intestines, boil with cooking wine, add refined salt, monosodium glutamate and white sugar, and quickly hook starch with water; Put the garlic sprouts into the pot before taking out, and sprinkle with salted peanuts and coriander powder.

Seven: Goose bamboo shoots pot: (private cuisine)

Materials: Goose (500g), bamboo shoots (300g) and konjac (300g).

Seasoning: Chili oil (10g), salt (4g), pepper (2g), cooking wine (10g), rock sugar (10g), monosodium glutamate (2g), pepper (3g), garlic (5g).

Exercise:

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 and cut the parsley;

6. Heat the wok with red oil, add dried pepper, pickled pepper, 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.

Eight: roasted goose web: (Zhejiang cuisine)

Ingredients: goose web and chicken wings (900g)

Accessories: ham (15g), winter bamboo shoots (15g) and mushrooms (fresh) (10g).

Seasoning: ginger (5g), salt (5g), monosodium glutamate (1 g), shallots (5g) and duck oil (10g).

Exercise:

1. Put goose feet (goose feet) in a pot and drown them in water, stew them until they are six ripe, then take them out, cut a straight hole in the goose feet with a knife, remove the phalanges and metacarpals, and soak them in duck soup 1 50ml for about1hr;

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 and cook them and slice them;

4. Wash the mushrooms and slice them;

5. Slice 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 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 in a plate, pick out onions and ginger, and pour in cooked duck oil.

Nine. Nutritional analysis of geese:

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, tonifying deficiency, regulating stomach, quenching thirst, relieving cough and resolving phlegm, and relieving lead poisoning. It is 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. Those who are often thirsty, weak, short of breath and have poor appetite can often drink goose soup and eat goose meat, which can not only supplement the nutrition of elderly diabetic patients, but also control the development of the disease, and can also treat and prevent cough, especially for treating colds, acute and chronic tracheitis, chronic nephritis and senile edema. It has good curative effect on emphysema and asthma with excessive phlegm. Especially suitable for winter tonic.

Ten: food containing goose meat:

Goose should not be eaten with persimmons and pears;

Eating with eggs damages the spleen and stomach.

XI: Nutritional components of goose meat:

Heat (25 1.00 kcal)

Protein (17.90g)

Fat (19.90g)

Cholesterol (74.00 mg)

Vitamin A(42.00 micrograms)

Thiamine (0.07 mg)

Riboflavin (0.23 mg)

Nicotinic acid (4.90 mg)