Hello everyone, I am chef Wang Junjie, today to share with you cantonese roast goose, the ratio of salt and sauce of roast duck, which is what everyone calls the production of roast goose sauce and roast goose salt.
In itself, I was studying in Beijing as an authentic Beijing fruit wood hanging oven roast duck, but there are also Cantonese roasted pork on the side of the store, from my heart, I feel that the taste of Cantonese roasted pork can be accepted, because it is salty, the public can accept, and Beijing roast duck is not the same, Beijing roast duck is light, must be dipped in sauce after the slices are wrapped in green onions. Then wrap it with lotus leaf cake, so as to highlight its delicious taste, roast goose roast duck is not the same, directly chop the pieces, pick it up and eat it, especially enjoyable.
I see that there are a lot of masters on the Internet teaching everyone, how to cook goose salt, roast goose sauce, and even some masters get a duck stove there, the use of the introduction of the duck stove is also to charge, in fact, I feel that there is no need to do this, and even some masters on the Internet said that the proportion of roast goose salt reaches more than a dozen spices, I say here, this is not practical, the spices used too much to cover the aroma of the ingredients themselves, not only can not achieve the effect and play a counterproductive role, I am also familiar with the roasted meat, today I will share my experience with you.
Roast goose roast duck is a representative work of Cantonese roasted pork, there is carbon grilling and electric roasting, it is characterized by crispy meat, tender and juicy gravy, eat not fat and not greasy, and then dipped in a little sour plum sauce, that taste is absolutely super delicious.
First of all, I would like to introduce to you the preparation of roast goose, six pounds of sugar, five pounds of salt, one pound of monosodium glutamate, one pound of chicken powder, fifty grams of star anise powder, fifty grams of cumin powder, fifty grams of cinnamon powder, fifty grams of tangerine peel powder, fifty grams of pepper powder, fifty grams of garlic powder, sixty grams of coriander seed powder, seventy grams of licorice powder, seventy grams of sand ginger powder, some also add thirteen spices, I feel that it doesn't matter if you add it, mix all the things well, and another method is that we sauté salt and spices in the pot, and then add sugar and monosodium glutamate after cooling , chicken powder mixed, so that the taste will be better, but there is a little trouble.
Let's talk about the proportion of roast goose sauce, three pounds of sugar, two pounds of column sauce, one pound of seafood sauce, one pound of ground sauce, half a pound of sesame sauce, one pound of oyster sauce, one pound of southern milk, one bottle of rose dew wine, twenty grams of five-spice powder, twenty grams of sand ginger powder, twenty grams of licorice powder, and three hundred grams of minced garlic and dried shallots.
Mix all the sauces together in a container in advance and stir well. Add an appropriate amount of oil to the pot, put into the garlic and dried shallot capacity, no dried shallot capacity can be replaced by onion, stir-fry the aroma over low heat, pour the sauce into the pot for frying, the snake constantly pushes the bottom of the pot, to prevent sticking to the pan, stir-fry the aroma can be, do not need too long, if the time is too long, it is easy to stick to the pan, avoid the paste pan, pour out and put it aside for later.
Do roast duck roast goose is also very important for the selection of materials, long growth cycle of duck goose, not suitable for roasted wax, because the examination of the adoption harvest meat is too old, chewing can not move, you choose four pounds of geese can be. The same is true for ducks, you can't choose an old duck. Before processing, the raw material must be thoroughly soaked in water to remove its own blood water. The finished meat is not blackened in this way.
Some are cut from the wings, some are cut from the abdomen, some are braced inside, some are not braced, and the bracing is to make the finished product look fuller and more beautiful. Generally, the proportion of crispy water is modulated according to the ratio of 1:10 /16, that is, a pound of maltose mixed with 110/16 pounds of water for dilution, you can add white vinegar and big red Zhejiang vinegar I feel that vinegar can be in moderation, do not need too much.
Then it is pickling, sealing, pumping, hooking, scalding, hanging sugar, air drying, under normal circumstances, hanging sugar to hang twice, air drying twice, so that the effect of the color is more uniform and crisper. In recent years, there are also hanging crispy pulp, hanging crispy pulp effect will be better, today by the way the proportion of crispy pulp to share with you, but at the beginning must not be a large number of production, the beginning can try to make a few, after mastering the technology, and then can be baked in large quantities. The proportion of hanging pulp is about one hundred grams of corn starch, one hundred grams of cheng noodles, fifty grams of starch, ten grams of baking powder, ten grams of food powder, water should be added in moderation, not too thin and not too thick, this pulp can also be mixed with skin water, but it is necessary to have enough experience in the roasting master to be able to, in fact, it is very simple, but it is necessary for everyone to explore the actual combat experience.
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