#新作者扶植计划 Issue 2 ##"Flash hour" Theme Essay Issue 2 #
Ordinary ingredients are made in a big way, and the delicious dishes are a piece of cake!
In China's vast and profound food culture, it has created a famous Daba cuisine such as Cantonese cuisine, Fujian cuisine, Sichuan cuisine, and Hunan cuisine. There are countless traditional cuisines! However, in addition to the eight major cuisines, local Hakka cuisine is even more evocative. Hakka cuisine can be said to be one of the more traditional cuisines! And the unique cooking method of Hakka cuisine is even more confusing! Make good use of cooking techniques such as "brewing, stewing, boiling, baking, steaming" and so on. Such as Hakka stuffed tofu, stuffed cold melon, rook goose, salt baked chicken, steamed three fresh and other authentic dishes. Among these traditional dishes, Lu Ge can be said to be one of the oldest Hakka famous dishes, and it is also one of the representatives of shunde's traditional taste! The selection of free-range domestic geese as raw materials, with simple seasonings such as soy sauce oyster sauce, the color of the goose is bright and attractive, the soy sauce is rich and not oily, and the rich sauce aroma is sweet with a silk, so that people can't forget it once they eat it!
In the Hakka concept of cooking methods, there is no fixed method for rook goose! Every chef will taste different, and one thing in common is that the cooking method is almost the same!
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In this issue, the 68-year-old Chef of Hakka cuisine teaches you how to make this traditional dish by hand! Traditional old taste, learned in just 10 minutes! No need for any complicated cooking methods, out of the pot fragrant 100 meters, 6 pounds of geese are not enough to eat! The method is clear at a glance, if you like to do it, you may wish to reminisce about this traditional Hakka dish!
"Soy sauce and goose" - one of the traditional practices
material:
1 goose (about 6 pounds), 15 grams of tempeh, 25 grams of dried shallots, 20 grams of ginger slices, 1 red pepper, 2 star anise, 2 fragrant leaves, 1 small piece of cinnamon.
seasoning:
50 grams of soy sauce, 20 grams of oyster sauce, 50 grams of slice sugar, 50 grams of flower carving wine, 5 grams of salt.
Detailed instructions:
1. After the goose is slaughtered and processed, use a knife to chop off the goose neck, goose paws and goose wings, when the hot water in the pot boils, put the treated goose into the scalding skin for 2 minutes. Drain the water and apply an appropriate amount of soy sauce to the goose to color it. After the pot is heated, put the lustful goose in, slowly fry the goose skin golden brown over low heat: (crush the dried shallots with a knife, cut the ginger into slices, and gently pat the red pepper with a knife to set aside)
2. Remove the fried goose and set aside. Then sauté the chopped shallots, sliced ginger, tempeh and red pepper to make the incense, pour in the carved wine, and then put the fried goose in:
3. Pour in 3 tablespoons of water (about 3 pounds). Then add the star anise, coriander leaves and cinnamon, soy sauce, oyster sauce, slices of sugar and salt seasoning. After bringing to a boil over high heat, cover the pot and slowly bake it over low heat:
4. The baking time is 40 minutes, then open the pot, change to medium-low heat and slowly collect the juice, the process continues to pour the juice on the goose, so that the goose body is more uniform. When the juice is thick and viscous, take out the goose, when it is slightly cool, use a knife to chop into small pieces, and then pour in the remaining juice:
Cooking Tips:
When making a goose, it is recommended to use a bamboo net to cover the bottom, and then put the goose on top of it! This can prevent the goose from sticking to the bottom of the pan when making it!
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This traditional Hakka soy sauce loaf goose, the color of the pot is bright red and seductive, the aroma is full of flavor, and the taste of the sauce is slightly sweet, which makes people feel endless!
If you don't like to eat geese, you can use ducks instead! Same practice, same seasoning, but the time is slightly shorter for 30 minutes!
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