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#万能生活指南#Chinese has explored all kinds of food, and goose meat has been eaten in different ways, each of which is mouth-watering.
Today, let's talk about the three most professional goose eating regions in China, and see how they turn goose meat into a delicious meal on the table.
1. Northeast
Let's look to the Northeast first, where the goose stewed in an iron pot is famous. In the winter of the Northeast, the weather is cold and freezing, and a pot of steaming iron pot stewed goose is simply the best taste in the world.
Northeast people are very particular about the choice of ingredients, and the goose is best to be a local free-range goose, with firm meat, fat and thin, and a smooth and chewy taste. Sauerkraut is also an indispensable supporting role, it must be pickled in the Northeast vat for more than 1 month, with strong color and umami, refreshing and greasy.
To make this dish, first wash the goose, chop it into small pieces, and blanch it with boiling water to remove the blood. Wash the sauerkraut and cut into shreds, the finer the better.
Heat the iron pot and put the oil, because the goose meat fiber is thicker than the oil, so the oil should be put a little more than usual. Pour in the goose pieces and stir-fry, then add the soaked peppercorns, spices, soy sauce, salt and chicken essence, and fry until seven or eight medium-cooked and put out of the pot for later use.
Then put lard in the pot, add garlic slices and stir-fry until fragrant, pour in sauerkraut, add a very small amount of salt and soy sauce and stir-fry. When the sauerkraut is fried until it is medium-cooked, quickly pour in the fried goose pieces, add water or stock, simmer for 10 minutes over medium heat and then simmer for 15 minutes over low heat.
This dish is rich in color and aroma, one dish with many flavors, salty and sweet, the goose meat is crispy and crispy, and the sauerkraut absorbs the goose soup, which is rich in flavor, especially suitable for the family to sit around and enjoy in the cold winter.
Xiyue Fresh Farmhouse Free-range Whole Goose, Walking Goose, Only Heart and Liver, SF Cold Chain, Iron Pot Stewed Goose ¥59.9 Buy
2. Yangzhou
Then come to Yangzhou, the saltwater goose here has a unique flavor. The history of raising a large number of geese and eating geese in Yangzhou can be traced back to before the Tang and Song dynasties, and the Tang Dynasty poet Yao He once described Yangzhou at that time as "having land but planting bamboo, and no home without raising geese". In Yangzhou, salted goose is almost a must-have dish on every table.
The process of making saltwater goose is very particular. First, slaughter, bloodletting, scalding and hair removal according to the conventional method, clean the lower part of the right wing, cut off the wing tips and claws, soak in cold water for about 1 hour, wash the residual internal organs and residual blood, and hang for 1-2 hours to drain the water.
Then according to the proportion of 6-7% of the white goose, add 1-2 kg of star anise powder per 100 kg of salt, mix and fry dry, apply it to the body cavity and body surface of the goose, stack the goose into the tank and marinate for 2-4 hours, the winter time is longer, and the summer is shorter.
During the dry pickling process, the goose wings should be lifted, the anus should be opened with your fingers to release the brine, and then stacked into the tank to marinate for 2-3 hours for the second brine. After picking, immerse the goose body in the marinated soup for 4-5 hours, the old marinade is preferred, the old marinade contains a variety of flavor components, which can make the goose meat taste more delicious.
After the re-halogen is out of the tank, hook the goose neck with a hook, pour the body surface with boiling water, make the muscles and epidermis tense, the shape is full, and hang it in a ventilated place to drain the water.
Then use a reed tube or a small bamboo tube to insert the anus of the goose billet, put a little ginger, green onion and star anise into the body from the opening, hang the goose billet into the oven to bake, use reed firewood, pine branches, bean pods, etc. as fuel, bake for 20 - 30 minutes, and dry the shell around the goose billet can be, so that the cooked goose skin is crispy but not tough after drying.
Finally, it is boiled, ginger, green onion, star anise, rice wine and monosodium glutamate are added to the water, boil and stop the fire, put the goose blank in, the water temperature drops after the boiling water enters the body cavity, the goose leg should be lifted and the soup in the body cavity is poured out, and then put it into the pot, and add 1/6 of the total amount of cold water in the pot, cover the lid slightly smaller than the pot, press the goose to immerse it in the liquid surface, simmer for about 30 minutes, heat the fire until the pot appears beaded blisters, stop the fire, the water temperature in the pot is about 85 °C at this time, this process is called drawing.
After the first shredding, lift the goose and pour out the braised soup in the body cavity, put it in the pot, simmer for about 30 minutes, then heat the fire for the second shredding, then lift the goose body and pour the soup, then put it into the pot, and simmer for 5-10 minutes to get off the pot.
During the whole process, the water must be controlled and kept at about 85 °C during cooking, otherwise the fat in the meat will melt and overflow, and the meat will become old. The meat of the prepared salted goose is tender, salty and fragrant, with a light spice flavor, and it tastes refreshing and delicious.
Freshly marinated Yangzhou salted goose marinated deli goose meat whole package shipped Jingdong SF Cold Chain ¥98.7 Buy
3. Guangdong
Finally, let's talk about the roast goose in Guangdong, which is a traditional famous dish in Cantonese cuisine. Roast goose originates from roast duck, made by whole goose barbecue, the cooking process is complex, to go through blowing, coating, sewing belly, scalding, supercooling, wiping skin, hanging drying, pickling and other processes, and then hanging in the oven to roast into brown red oil. The roast goose is best made from the high-quality goose species "black-maned goose" produced in Guangdong, which has a short growth period, moderate body size, thick meat and small bones, and fat and delicious.
There are many famous roast goose brands in Guangdong, such as "Shenjing Roast Goose" in Huangpu District, Guangzhou, "Gujing Roast Goose" in Gujing Town, Xinhui District, Jiangmen City, "Gongming Roast Goose" in Guangming District, Shenzhen, and "Lychee Firewood Roast Goose" and "Sandun Roast Goose" in Dalingshan, Dongguan.
Take Shenjing roast goose as an example, the first thing to choose is the goose species when making, 5 catties to 9 catties of Qingyuan black-maned goose is the first choice, this goose grows up from snack grains, and the meat is smooth and chewy.
After the goose is removed, the stomach is cleaned of the internal organs and excess oil, and the skin of the goose is not broken. Then stuff the goose belly with spices such as five-spice powder, star anise powder, medicinal herb powder, roast goose sauce, green onion, ginger and garlic, and sew it up with needles and threads to marinate overnight.
Pumping is the key step, use a pump to pump between the goose skin and meat, so that the skin and meat are separated, and the goose skin will be crispy after roasting. Then blanch the raw goose in hot water to set the shape, and then drizzle with honey juice, so that the skin of the goose is bright in color. After that, the roast goose drizzled with honey juice is hung in an air-conditioned room at a constant temperature to dry overnight, and finally fired in the oven, and the master controls the heat throughout the process, and it can be baked after about 45 minutes of roasting.
The roast goose is golden red in color, the goose body is full, it has the characteristics of salty and not sweet, sweet and fresh, fresh and fragrant, and the belly contains marinade, the taste is mellow, the skin is crispy and the meat is tender, take a bite, full of happiness.
Authentic roast goose, Guangdong roast goose, Guangzhou specialty roast goose, roasted meat, cooked food, freshly heated, SF vacuum packaging ¥147 Buy
The boldness of stewed goose in Northeast China, the freshness of salted goose in Yangzhou, and the delicacy of roast goose in Guangdong, these three different styles of goose meat eating represent the food culture and wisdom of different regions of China, and each one is worth savoring.
Which of the above three goose practices do you like best? Welcome to leave a message in the comment area.
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