Together, we will compose a "Yi wei". Jiangmen Municipal Human Resources and Social Security Bureau combined with the characteristics of Wuyi local cuisine, organized culinary teachers, industry associations, catering institutions, celebrity chefs and experts from various urban colleges and universities to collect and sort out the recipes for the production of Wuyi local flavor dishes in accordance with the "Guidelines for the Development and Evaluation of the Framework for the Development and Evaluation of "Cantonese Cuisine Masters" Cooking Skill Standards" and local traditional food culture, and extensively discussed and compiled the "Wuyi Flavor Cuisine Production Process" textbook, aiming to publicize and promote the food culture of Wuyi region. According to the different regional characteristics of Wuyi area, the book includes a total of 30 dishes of Du Nguyen Liang Melon Feast, Xinhui Tangerine Peel Feast and Sweet Water Radish Feast, and collects 36 local flavor dim sums and 51 local flavor dishes in the four cities and three districts under the jurisdiction of Jiangmen. The "Wuyi Renshe" WeChat public account will continue to push the above dishes for everyone.
Introduction to the dishes
Xinhui Tangerine Peel Roast Goose is an evolution on the basis of Xinhui Gujing Roast Goose, which has a history of more than 700 years and has become one of the city business cards of Gujing and even Xinhui. In recent years, due to the changes in the public's requirements for taste, the chef has cleverly added Xinhui tangerine peel to the production of Gujing roast goose, thus evolving the tangerine peel roast goose.
Bright color, sweet and crispy skin,
The meat is smooth and crispy, fat but not greasy.
Food (distribution) dose
Leather:
About 3500 grams of black brown goose, 35 grams of Xinhui tangerine peel, 10 grams of minced ginger, 20 grams of minced garlic, and 30 grams of minced green onion
Filling:
Refined salt 10 g, white sugar 30 g, fen liquor 60 g, rose dew wine 20 g, five-spice powder 30 g, sand ginger powder 35 g, honey 100 g, white vinegar 250 g, water 25 g, sour plum sauce 100 g, soup 50 g, peanut oil 30 g, sesame oil 20 g
Cooking process
1 Wash the geese after slaughter, beat the tangerine peel into powder with a blender and set aside.
2 Make a sauce with tangerine peel powder, ginger, minced garlic, minced green onion, fine salt, sugar, fen wine, rose dew wine, five-spice powder, sand ginger powder and soup.
3 Mix the honey, white vinegar and water to make crispy water.
4 Fill the juice into the belly cavity of the goose, and then sew the opening with needle and thread so that the juice does not leak out.
5 Put the head of the goose up, put the air pump's nozzle from the gooseneck incision deep into the neck cavity, and then pinch the neck and the nozzle together with your hands, press the air pump, and slowly inject the air into the goose subcutaneous fat and connective tissue, so that the whole goose is full.
6 Take out the nozzle, pinch the neck of the goose with your hand, then put the goose body in boiling water and blanch it for about half a minute, then pour cold water on the skin of the goose to cool it down slightly, hang it with a stainless steel iron hook, and then brush the crispy water evenly on the skin of the goose, and hang the goose in a cool and ventilated place to dry for 3 hours after completion.
7 Heat the dried goose over lychee firewood until the goose is thoroughly cooked and the skin is crispy, and remove.
8 First pour out the marinade in the goose belly, and then brush the surface of the roasted goose with a mixture of peanut oil and sesame oil to ensure that the appearance of the roast goose is crisp and prevent the moisture from becoming soft, and then it is good to dip it on the table with sour plum sauce.
Technically critical
1 Tangerine peel is best to use Xinhui big red skin for more than 5 years, and the amount should be accurate.
2 The goose is best to choose within 120 days, not too old, otherwise the meat will be old and the taste is not tender enough.
3 Dumplings should be steamed immediately.
4 The furnace temperature should be well controlled and the firepower should be uniform.
Expansion of the menu
Dishes such as roasted goose with black pepper and roasted goose can also refer to the above preparation methods.
Knowledge Links
The clear soup used in Cantonese cuisine is divided into top soup, upper soup and second soup. The quality of the clear soup is required to be clear in color, light yellow in color, delicious in taste, rich in aroma, free of impurities, and very little oil slick. There are two kinds of boiling methods: clear boiling method and thick boiling method.