Thick street goose
Dongguan Sunshine Network News Houjie people not only know how to eat, but also do eating. Especially when making hometown specialties, Houjie people love the word "authentic". Carefully selected ingredients, adhere to the traditional approach, whether it is festive cuisine, or home-cooked snacks, Houjie's special cuisine pays attention to slow work and careful cooking. Houjie wax flavor, Houjie roast goose powder, this is Dongguan and even Guangdong, Hong Kong and Macao region is famous Houjie cuisine. But in Houjie, another traditional dish is also well-known and popular with diners, that is, Hakka Lu Ge.
Li Shan's Lu Ge ge is quite famous in Hou Jie, and he has been doing Lu Ge for more than ten years after inheriting his father's business
In Houjie, there are two communities that are more special, they are not only the old revolutionary areas, but also the Hakka countryside, and these two communities are San Wai and Tai Yi. The Hakka Geese in Houjie come from these two communities. I don't know when it started, Hakka Goose is a home-cooked dish on the table of San Wai and Tai Wai. The delicious goose meat emits a unique taste in the Pot and Spoon of Hakka, which has long attracted people's taste buds and has been widely circulated.
There are many ways to make a goose, you can add ingredients according to your personal preferences, but the taste is much the same, and the essence of it is always inseparable from a "rook" word. "Lu" is a figurative name, in the understanding of the Houjie Hakka, is to put the whole goose into a hot pot with oil and repeatedly boil it over high heat for a period of time. "Lu" goose seems simple, but also pay attention to the ingredients and heat, before the "Lu" goose, first of all, you have to smear the goose with old soy sauce, and then put it on a hot pot and cook it repeatedly over high heat, so that the soy sauce completely penetrates into the skin of the goose, making the whole goose become bright and bright, looking very appetizing.
Minced garlic, soy sauce and taro are the most commonly used ingredients for making traditional goose, and Li Shan's household soy sauce is exclusive and secret
The most traditional way to make a goose is not fancy, this is because in the old rural family, the ingredients and ingredients are locally sourced, not like now, you can buy a variety of condiments to match, therefore, the traditional practice in the ingredient matching is relatively simple. Minced garlic, soy sauce, and taro are the most common ingredients used to make traditional goose. Set aside the goose, then add the chopped garlic, add the secret sauce, and then add fresh taro and stir-fry, and soon the fragrant ingredients are ready. And these are just the beginning of making the dish of "Roose", and the more important process is still to come. "Steamed goose" is the most critical and time-consuming part of the traditional Hakka goose dish. The earth stove in the room is on fire, pour water to a boil, and then put in the large steamer. At this time, the Hakka will put the whole goose and other ingredients into a large plate, and then take it to the steamer basket and slowly steam it. Wait until more than an hour later, the goose can come out of the pot, in the course of this more than an hour, all the spices will penetrate into the goose meat, which is also the essence of the food of the goose.
Li Shan's rook goose is now quite famous, which stems from his adherence to the traditional rook goose practice. More than 20 years ago, Li Shan's father opened a food stall in Xinwei and attracted countless diners with the signature dish of Hakka Roose. Later, Li Shan's father passed on the craft of making Lu Ge to him, and Li Shan Zi inherited his father's business and continued the food legend of Hakka Lu Ge in his own food stall. Unconsciously, Li Shan has also been doing lu geese for more than ten years. Li Shan said that the Hakka goose is a very important dish on the Hakka table. When I was a child, I could generally only eat goose once a year, which was because it was difficult to raise geese, and it was even more difficult to eat geese. At that time, every household had to buy a small goose cub, and herded it for more than 100 days before taking it to make a goose, which was not only delicious and fragrant, but also very chewy, naturally precious, and often only eaten during the New Year's Festival. Li Shan has his own insistence on doing traditional Hakka rook goose, in his view, being the most traditional rook goose is not only to keep the taste of his hometown, but also to keep a nostalgia.
To make a goose, you must first add chopped garlic, add the secret sauce, and then add fresh taro and stir-fry
Then use a large steamer to steam the goose, steamed goose is the most important part of the hakka goose traditional cuisine
Steaming the goose on an earthen stove is the most traditional practice
Burn the stove with firewood
The whole goose that has been
The aunt of the stove room is steaming the goose, and the steaming goose takes two hours
Steam the goose ready to be cooked
The whole goose meat is delicious and fresh