For friends who have just started using brine to make goose meat, after understanding the spices commonly used in this type of brine, after several efforts, it is still impossible to make the unique tenderness and meat aroma of brine goose meat. Xiaoming is located in the Chaoshan area, brine goose meat has become a benchmark for brine here, for the production of brine goose meat, many masters are quite experienced, before talking about a lot of this aspect of the content, we want to talk about today is the most easily overlooked aspect, these seemingly small details, but has a great impact on the final product.
Chaoshan brine goose meat, commonly used spices are southern ginger, star anise, peppercorns, licorice, grass fruits, tangerine peel, coriander seeds, lemongrass, white nutmeg and other spices, and vegetable spices, which we commonly call the head of the material, will use dried shallots, garlic, coriander heads, etc., these two types of spices in the addition of the bottom soup to boil the brine, there are several must be special pretreatment, such as grass fruit, white nuts, dried shallots, garlic these must use raw oil fried incense, so as to ensure the aroma, and peppercorns need to use a dry pot to fry the aroma to use.
When brine goose meat, it is necessary to make the taste uniform, and the key to achieving this goal is to make the brine circulate in the abdominal cavity of the whole goose, which requires opening a small hole in the position between its sternum and neck, but do not underestimate this small hole, it is uniformly heated, while the key to uniform taste inside and outside, this is a lot of friends who have just touched brine do not know the skill, this technique can be applied when brine other poultry, such as chicken, duck and other ingredients.
The temperature of the brine is also the key to the tenderness of the goose meat, in the Chaoshan brine goose meat, the most widely used is the 'shrimp eye water', shrimp eye water is a common name of the Chaoshan dialect, it refers to the brine slightly bubbling, while the brine will not roll and surge state, this state of brine fire can make the goose meat to cook at the same time, to ensure the tenderness of the goose meat.