Teochew brine goose
1. Raw material recipe (based on 10 geese)
Sichuan pepper 0.1kg, star anise 0.15kg, cinnamon 0.1kg, cloves 0.05kg, red yeast rice 0.05kg, licorice 0.05kg.
Shimizu 12. 5kg, Fat oil 0.5kg, Soy sauce 1. 5kg, fish sauce 0.5kg, rock sugar 0.15kg, salt 0.5kg, ginger 0.25kg, lard 0. 25kg, garlic 0.25kg, coriander 0.25kg, sake 0. 25kg, five-spice salt 0.1kg.
2. Process flow:
Kill the goose → brine→ the brine goose→ chop the goose and pour the brine → seasoning → the finished product.
3. Operation points:
(1) Kill the goose First tie the feet with a small rope, hang them, and hold the fur on the back of the neck with your hands. Raise the throat towards the knife edge, and then slaughter it with the knife. After the blood water is released, it is put into the hot water that has been pre-adjusted and the temperature is scalded and plucked, and the temperature of the hot water is about 70 ° C. After plucking the hair from head to back, wings, and abdomen and tail, open the belly, remove the internal organs, and remove the lungs to wash the blood stains in the cavity.
(2) Brine Put the spices into a "medicine bag"; slice the fat, fry the lard and discard the residue. Take a large stainless steel pot and pour in water 12. 5kg, dark soy sauce, soy sauce, fish sauce, rock sugar, fine salt, boil over high heat, add lard, southern ginger, green garlic, fried garlic head, coriander and shaojiu, "medicine bag" boiled for 20 minutes, it becomes brine. The longer the brine is stored, the more fragrant it becomes. Its preservation method: boil once a day in the morning and evening, "medicine bag" is generally changed once in 15 days, and according to the loss of dosage, appropriately add soy sauce, fish sauce, soy sauce, salt, sugar, wine, salt, sugar, wine in proportion to the amount of consumption, after brine every day, you need to fish up the southern ginger, garlic, garlic, turnip to remove foam impurities. There must be no water mixed in to prevent deterioration. The goose oil on the brine should be retained.
(3) Brine goose Rub the inside and outside of the goose with five-spiced salt, and use bamboo chopsticks to prop up in the abdominal cavity, marinate for 10 minutes, wait for the brine to boil, put in the light goose to boil, and then switch to medium heat. During the brine process, the brine goose should be hoisted, removed from the soup, and then put down. Repeat three times. The brine time depends on the age and tenderness of the goose, and it is cooked for about 1.5 hours. And pay attention to turning the goose body several times to make it taste good. Then scoop it up, hang it up, and let it cool.
(4) Cut the goose First, the goose neck is cut off, the goose head is cut into 6 pieces, the goose neck is cut into about 5 cm long each section, and then cut into 4 petals. Remove the goose wings and feet (i.e. goose paws), cut the goose wings into 5 em long segments, and cut them into two segments between the bones. The goose paw is cut into two lobes from the gap between the claws with a knife and the barrel bone, and then cut off between the bone and the claw. Cut the body of the goose, belly up from the belly knife, cut into two lobes to remove the sternum, spine, according to the horizontal stripe to cut the piece. Remove the two large bones of the leg flesh and chop the pieces according to the straight lines.
(5) Pouring brine, condiments Scoop up the goose oil on the surface of the brine, put it in a pot to heat up to remove the water, and hold it. Take water and add to the brine soup (because the brine soup is salty), add garlic, turnip, red pepper, southern ginger slices and cook for 5 minutes, remove the ingredients, filter, add goose oil, sesame oil, that is, into the brine. After the goose meat is laid out, it is drizzled on top of the goose meat and can also be served in small bowls. Coriander mixed with edges. Mince the garlic into a puree, add white vinegar, red pepper and a little sugar, that is, the seasoning, commonly known as "garlic vinegar".
4. Precautions
(1) Do not use old geese, otherwise the meat will be old and hard.
(2) Goose and offal must be blanched, otherwise the blood juice inside is spilled during cooking, mixed into brine, so that the taste becomes worse, and the brine is easy to become sloppy, fermented, and frothy.
(3) It is not suitable for high-fire brine, which is easy to evaporate a large amount of water, and the marinade is rapidly reduced and becomes salty and black.
(4) After the brine is good, the goose, goose paw and goose offal should be soaked in the brine for a period of time to make it taste inside.
(5) It is not appropriate to use iron pots, copper pots, aluminum pots to marinade, iron pots are easy to make brine dishes black, and copper pots, aluminum pots are easy to make trace amounts of copper, aluminum elements dissolved in brine.
Teochew brine goose
1. How to distribute raw materials
1 Teochew goose (about 3.5kg), white vinegar 0: 25kg, garlic cloves 0.15kg, Sichuan pepper 0.25kg, licorice 0.25kg. Star anise 0.25kg, clove 0.25kg. Grass fruit 0.25kg, cinnamon 0.25kg,Tangerine peel 0.25kg, Red pepper 0. 2kg garlic 0.2kg, ginger 0.15kg, coriander 0.05kg, soy sauce 0.75kg, monosodium glutamate 0.25kg salt 0.25kg, goose oil 0. 12kg, Rose Dew 0. 12kg, rock sugar 0. 25kg, water 15kg.
2. Process flow
Raw materials are sorted → made of halogen → boiled → drizzled brine → finished products.
3. Operation points
(1) Raw material finishing After the goose is slaughtered, the hair is cleaned, the internal organs are removed, and the boiling water is washed.
(2) Brine The clay pot filled with 15kg of water will be on fire, and according to the recipe, the gauze bag will be wrapped with Sichuan pepper, licorice, star anise, cloves, apples, cinnamon, tangerine peel, red pepper, garlic, ginger, coriander, then add soy sauce, monosodium glutamate, rock sugar, refined salt, goose oil, rose dew wine, boil on high heat and then turn to medium heat for 1-1.5h.
(3) Brine Put the washed goose into a clay pot and cook it for about 1h with a slow heat brine. Turn it once during the brine to heat the whole goose evenly and the color is even when it is boiled.
(4) Drizzle the brine After the goose is cooked, fish it out, cut it into pieces according to the size of the package, and add brine to it.