Little downwind goose
The second episode of "Taste of Dongguan" once again pushed the delicious roast goose of Daling Mountain to the climax of the topic. Folk crafts handed down over the centuries have created a hot, tender, juicy, juicy and praised Dalingshan lychee chai roast goose.
But the delicious wisdom of the Wan people does not stop there. Dongguan's famous goose dishes are not only Roasted Goose in Daling Mountain, but also have two kind and rustic table delicacies: Lu Ge and Stewed Goose.
Roose: The trick is to roll over and roll and tumble
The word "Lu" is a native Ofehan dialect. "Rook" means "boil", which means "roll around", and it is a cooking method different from frying and stewing. "Roose goose" is to roll the goose meat in the pot and stir-fry until the goose meat is cooked and tasted. Among them, Dongguan Luge is more colorful than Tangxia Lugean, and there are also Hakka Lugeose in Dongguan Lixin and Niushan areas, and the practice is also different.
Chen Fuchao, who has been in the industry for more than 20 years, now works as a chef at Xiao Shunfeng Cantonese Restaurant, where he is best at traditional Cantonese and Guan cuisine. He naturally has a deep understanding of cooking the delicious goose. "The taste of Dongguan people will be a little sweet." Chen Fuchao said.
It is not easy to make a delicious and textured goose. First of all, the goose body is very exquisite, Chen Fuchao likes to choose Qingyuan black-maned goose, each goose net weight of 6 pounds. The black brown goose is short in stature and has a short neck, it is not the best looking, but it is the first choice for the next dish. The best black brown goose to choose is around 120 days old, when the goose meat is tender, the subcutaneous fat is less, and the taste and taste are also medium and upper. "Generally speaking, young geese make roast geese, and old geese make rook goose."
The ingredients for cooking the goose are not complicated, and simple tempeh, ginger and shallot garlic, soy sauce, fragrant leaves, plus the key secret sauce, you can start.
Put the treated goose into a pot, simmer it over high heat, and use raw soy sauce to help color it. Then put the tempeh, ginger, shallots and garlic in a pot and sauté until fragrant, add the goose body, add the secret sauce and boil water.
In the process, Chen Fuchao should regularly make an action: rolling, tumbling, rolling again.
"Flipping the goose body every once in a while can not only ensure that the goose noodles are heated evenly, but also make the sauce full of it flow to all corners of the goose meat more comprehensively." Cook in slow motion for an hour or so, until the goose is completely retracted and the skin is golden brown, and the dish is complete. Chopping, plating, pouring juice, serving, picking up a piece and putting it in the mouth, the special soy sauce and goose meat aroma in the mouth, goose meat is solid but not old, goose skin is slippery but not greasy, after receiving do not feel the slightest sense of fat. The strong taste of sauce slowly enters the throat with chewing, straight to the stomach, and only by eating it can there be this full sense of happiness.
Braised goose: fry first and then simmer Add glutinous rice wine to enhance freshness
Unlike the goose, the taste type of the stewed goose is not as sweet as the one, but more "fresh". "Taste of Dongguan" introduced a banana stewed goose, banana powder, sweet, soft, delicious, goose stewed very into the taste, goose meat and bananas together stewed, each bite has a very rich taste, the taste is rich and attractive.
Chen Fuchao told reporters that roasting geese with bananas is a characteristic practice of Ma Chung people, and what is more traditional and common in dongguan is braised goose in soy sauce. "In the past, the stewed goose was different from the current practice, when I first entered the industry, the goose under the pan out of the oil to dry and then put in the material to stew, but now we will be used to fry first and then stew, so that we can maintain the tender taste of the goose meat."
Also using the black-maned goose, Chen Fuchao chopped the goose into pieces and fished out the appropriate amount of raw soy sauce corn starch, and then fried it in the pan until golden brown. The simmering process also includes glutinous rice wine to enhance the aroma of the meat, as well as tea tree mushrooms. "Tea tree mushrooms will first absorb the gravy of the goose, and secondly, it will neutralize the fat of the goose."
This practice of preserving tradition and incorporating innovation makes a plate of soy sauce braised goose more and more attractive in terms of sight and taste, locks the goose juice and the freshness of the tea tree mushroom and goose meat intertwined, and becomes a stewed goose flavor that Dongguan people are proud of.
/Other small downwind delicious recommendations/
【Crisp and refreshing cauliflower stalk】
It is rare to use cauliflower stalks to make appetizing sauerkraut, and the sour and spicy sensation bursts out in the mouth at the same time, which is suitable for a cool summer.
【Signature Pigeon】
The signature pigeon is almost a must at every table, juicy meat tender is the selling point, eat this pigeon can not care about the image, must get started.
【Gold Medal Egg Tart】
Freshly baked gold tarts with crispy puff pastry and a smooth, soft filling in the middle, with a superb taste.
All-media reporter Zhuang Jiaying/Wen Li Mengying/Photo
All-media editor Ning Xinchun