In China, there are many areas with goose eating habits, such as: roast goose in Guangdong, clear soup goose in Guiyang Huaxi, brine goose in Rongchang, Chongqing, etc., are more famous. In The Luojiang District of Deyang, Sichuan, juyou Leisure Village's goose meat series is also doing well. According to the boss Zhang Xianming, he began to do catering in 1996, this leisure house is actually a farmhouse, the original intention of opening the store is to have a place where friends gather, and then gradually expand the scale to start multi-format operation. Zhang Xianming told us that when he first started running a leisure village, he followed the conventional routine and sold some home-cooked farmhouse dishes such as chicken, fish and duck, because the ingredients were fresh, plus the dishes were good in taste and affordable, so the business was good.
△ A corner of the environment
Later, with the intensification of market competition and the fact that the original dishes were too ordinary, Zhang Xianming decided to change his mind and re-plan the dishes, and he set his sights on the goose, a poultry, because the town of Luoping in Luojiang had the habit of raising geese. After research and trial production, Zhang Xianming took the ingredients of various parts of the goose to make dishes, and launched a goose to eat more, in order to compete with other farms such as one chicken eating more and one fish eating more. With the special whole goose banquet as the main attraction to attract passenger flow, but also launched a series of special flavor dishes: farmhouse eel, loach mullet fillet, morel mushroom roast belly strips, etc., coupled with the fresh environment of the leisure village and a variety of perfect supporting facilities, not only zero meal business is good, usually also receive a variety of banquets.
Connoisseurship of dishes
Spiced brine goose
Ingredients: goose head, goose wings, goose feet, goose leg meat a total of 1000 grams of ginger, green onion, salt, cooking wine, monosodium glutamate, chicken essence each appropriate amount of Sichuan five-spice brine 1 pot
Method:
The goose head, goose wings, goose feet and goose leg meat are cleaned separately and marinated with ginger, green onion, salt and cooking wine. Then put into the pot of boiling water to remove the blood water, fish into the five-spice brine pot, add salt, monosodium glutamate and chicken essence, turn on the low heat and cook until mature into the flavor, turn off the heat and soak for 15 minutes, fish out to cool, chop the pieces and plate, slightly decorate.
Lotus root roasted goose
Ingredients: 1500 grams of goose meat, 600 grams of lotus root, 10 grams of ginger slices, 20 grams of green pepper knots, 20 grams of green onion knots, 30 grams of garlic cloves, 5 grams of peppercorns, ginger, green onions, salt, cooking wine, monosodium glutamate, chicken essence, sugar, Pixian watercress, pepper, fresh soup, rapeseed oil
1. Cut the goose meat into pieces, marinate it with ginger, green onion, salt and cooking wine, and set aside. After peeling and purifying the lotus root, cut it into pieces with a knife.
2. Heat the net pot with rapeseed oil, add ginger slices, green pepper knots, garlic cloves and peppercorns to stir-fry, add the goose meat pieces and sauté until the water will dry, put in pixian watercress and stir-fry excellent, pour lotus root blocks and stir-fry fragrant, then mix a small amount of fresh soup to boil, add salt, cooking wine, monosodium glutamate, chicken essence, sugar and pepper and stir-fry evenly. Then put into a pressure cooker, press on high heat until soft cooked, and finally pour into an iron pot to drain the water on high heat, and then put it on the plate.
Teppanyaki goose intestines
Ingredients: 600 grams of fresh goose intestines, 100 grams of onion blocks, green pepper blocks, red pepper blocks a total of 60 grams, pickled ginger slices 20 grams, pickled pepper knots 30 grams, garlic cloves 30 grams, peppercorns 5 grams, ginger, green onion, salt, cooking wine, monosodium glutamate, chicken essence, pepper powder, sugar, spicy fresh sauce, spiced red oil, rapeseed oil each appropriate amount of alkali
1. Cut the fresh goose intestines into knots, add ginger, green onion, salt, cooking wine and edible alkali to taste, rinse with running water, control the moisture, and then put it into a hot oil pot to slip and break the raw, fish out the drainage.
2. Heat the pan with spices and red oil, add the pickled ginger slices, pickled chili pepper knots, garlic cloves and peppercorns to stir-fry, add the goose intestine knots, onion pieces and green and red pepper pieces, add salt, cooking wine, monosodium glutamate, chicken essence, pepper, sugar and spicy fresh sauce and stir-fry evenly, and put them into a hot iron plate.
Leek goose blood
Ingredients: fresh goose blood 800 grams of leek festival 80 grams of pickled acid radish grains 50 grams of pickled sauerkraut strips 50 grams of pickled chili pepper 50 grams of pickled ginger rice 20 grams of garlic rice, green onion, salt, monosodium glutamate, chicken essence, pepper powder, pepper noodles, pepper noodles, sweet potato water starch, fresh soup, pepper oil, lard, rapeseed oil each appropriate amount
1. Put the fresh goose blood in a pot, add salt and water and add the appropriate amount of sweet potato water starch to stir well, then pour into a pot of warm water, simmer on low heat until solidified and formed, and then cut into squares with a knife.
2. Heat the pot with lard and rapeseed oil, then add pickled radish grains, pickled sauerkraut strips, pickled chili peppers, pickled ginger rice, chili noodles, garlic rice and green onion and stir-fry for fragrant flavor. Then mix in the fresh soup and boil, put in the goose blood clots, add salt, monosodium glutamate, chicken essence and pepper, open the medium heat to taste, use sweet potato water starch to thicken the mustard, drizzle with pepper oil out of the pot and put it in a bowl, sprinkle with pepper noodles and leek knots, and serve.
Canopy fruit
Ingredients: 400 grams of pig xiaobao, 100 grams of celery festival, 80 grams of green pepper festival, 80 grams of red pepper festival, 20 grams of green pepper, 50 grams of pickled chili pepper, 30 grams of pickled ginger slices, 30 grams of wild mountain pepper festival, 20 grams of garlic cloves, 20 grams of green onion knots, 10 grams of green onion, ginger slices, salt, cooking wine, dark soy sauce, monosodium glutamate, chicken essence, white vinegar, pepper powder, sugar, fresh soup, water starch, spiced red oil, and lard
1. After the pig Xiaobao is cleaned, marinate it with ginger slices, salt and cooking wine, then put it into a pot of boiling water, fish it out and drain it into the pot, add cooking wine, green and red pepper festival, pickled pepper festival, pickled ginger slices and wild mountain pepper festival to soak into the taste, and then filter the water with a leaky net.
2. Heat the net pot with lard and spice red oil, add ginger slices, garlic cloves and green peppercorns to fry until fragrant, and stir-fry all the filtered ingredients. Then add a small amount of fresh soup to a boil, add celery knots, green onions and shallots, add salt, cooking wine, dark soy sauce, white vinegar, monosodium glutamate, chicken essence, pepper and sugar and stir-fry to taste, rinse with water starch and drizzle with oil, out of the pot and plate.
Farmhouse eel
Ingredients: 1000 grams of earth eel, 50 grams of green onion knots, 50 grams of celery knots, 40 grams of pickled chili pepper knots, 30 grams of pickled ginger slices, sauerkraut strips, garlic cloves, green peppercorns, ginger, green onions, salt, cooking wine, monosodium glutamate, chicken essence, sugar, spiced red oil
1. Remove the eel from the bone, cut the knife into slices, add ginger, green onion, salt and cooking wine to marinate into the taste, then rinse with running water and drain the water, set aside.
2. Heat the net pot with spices and red oil, add sauerkraut strips and garlic cloves to stir-fry, add the pickled chili knot, pickled ginger slices and green peppercorns to fry the flavor, add the eel fillets and fry them with high heat until cooked, during which salt, cooking wine, monosodium glutamate, chicken essence and sugar are added, and finally pour in the shallots and celery knots, and then put them on the plate.
Loach fillets
Ingredients: 1 mullet (about 1500 grams), wheat flour, corn flour total 250 grams, 2 eggs, ginger and shallot juice, ginger slices, garlic slices, green onion knots, salt, cooking wine, pepper sauce, monosodium glutamate, chicken essence, pepper powder, dry starch, lard each appropriate amount of millet pepper grains, green onions
1. Slaughter the mullet and clean it, take the fish meat and slice it into thin slices with a slanted knife, sizing it with ginger and shallot juice, salt, cooking wine, egg white and dry starch, and cut the fish head and fish bones into pieces. Put the flour and corn flour in a basin, add salt, egg white and an appropriate amount of water to mix well into the batter, then use chopsticks to roll into a pot of boiling water and cook into gnocchi, drain and set aside.
2. Heat the net pot with lard, add ginger slices, garlic slices and green onion knots to stir-fry, add pepper and sesame juice and stir-fry well, then mix in water and boil, add salt, cooking wine, monosodium glutamate, chicken essence and pepper, add fish head pieces, fish bone pieces and gnocchi to cook into the taste, fish out and put them into the bottom of the soup bowl, then shake and scatter the delicious mullet fillets into the yard, slip and cook, sprinkle millet pepper grains and green onions, pour into the soup bowl, and it is ready.
Morel mushrooms burn belly strips
Ingredients: 200 grams of cooked pork belly strips, 100 grams of morels, 150 grams of green shoot strips, 20 grams of pickled chili pepper knots, 50 grams of garlic cloves, 30 grams of green onion knots, ginger slices, salt, cooking wine, monosodium glutamate, chicken essence, pepper, fresh soup, water starch, lard, salad oil
Heat the net pot with lard and salad oil, add ginger slices, garlic cloves and pickled pepper knots to stir-fry, add cooked pork belly strips, morel mushrooms and green shoot strips to stir-fry slightly, mix in the appropriate amount of fresh soup and boil, add salt, cooking wine, monosodium glutamate, chicken essence and pepper, open medium heat until mature into the flavor, hook the water starch and sprinkle into the green onion knots to push evenly, pour the oil out of the pot and plate, that is.