Speaking of goose meat, I am reminded of a saying, "Toads want to eat swan meat", this swan meat, and the goose we say today, is actually a close relative, the domestic goose should be domesticated from the swan.
The benefits of goose meat are really incomparable to other poultry, according to the Chinese dietary guidelines: goose meat is rich in a variety of essential amino acids, proteins, vitamins, niacin, sugar, trace elements, and the fat content is very low, the content of unsaturated fatty acids is high, which is very beneficial to human health.
Goose meat has a higher protein content than duck, chicken, beef and pork, and lysine content is higher than that of broiler chicken.
Goose is relatively large, a goose has at least 7-8 pounds, goose meat, to roast goose is the most famous, other methods also have stewed goose meat, stewed goose, Cantonese goose, casserole sauerkraut goose, foie gras is a rare delicacy.
Today we share is cantonese rook goose, the method and recipe are to tell you, the original taste, delicious and easy to learn, like to do it with me.
Ingredients: A goose with a fresh flavor
Accessories: Accessories are garlic, ginger, soy sauce, dark soy sauce, cooking wine, sugar, bean paste (or homemade tempeh).
Step 1: It is best to buy live geese to kill yourself, if you are afraid of trouble, buy it in the market.
Treat the fresh goose meat offal according to the goose feathers, and the goose feathers should be carefully plucked. Wash it a few more times to clean the blood stains of the goose meat.
Heat the pot to burn oil, and it is best to use peanut oil for the goose, so that the goose skin that comes out is fragrant, crispy and delicious. The oil of the goose is a little more.
Slide the pot a little, the oil is only hot, put the goose in, and start making.
In the process of doing it, it is necessary to constantly turn the goose noodles and fry each noodle until golden brown.
In some places, if you can't make it, use a spoon to pour the oil on the place where you can't make it. After the goose is done, put aside and set aside.
Step 2: Cook the oil in another pot, put the ginger slices into the stir-fry, put the garlic after the ginger slices are fried, add one or two spoonfuls of watercress sauce, a handful of rural homemade tempeh,
After stir-frying, add a large bowl of cooking wine, a large bowl of light soy sauce,
A large piece of southern milk, two spoonfuls of southern milk mashed to taste,
Pour the southern milk into the pot and add a large piece of brown sugar (brown sugar),
Add a large slice of tangerine peel and add a large bowl of water
Bring to a boil over high heat, stir with a spoon until the yellow flakes are sugary, then put the geese in
Pour the soup over the top of the goose meat with a spoon, then cover and simmer on low heat for 20 minutes.
For easier cooking and more flavorful, we can use a toothpick or fork to poke at the goose and the goose leg.
During the simmering process, we use a spoon to pour the sauce on the goose to make the goose meat absorb the taste of the sauce more evenly.
After 20 minutes, we open the lid, turn the goose over, cover the lid and simmer for another 30 minutes.
After 30 minutes, the goose meat is fished out and sealed aside for later. The steps below are critical, oh, go ahead.
We used a colander to fish out all the ingredients in the soup and turn on the fire to collect the juice.
Once the soup is thick, reduce the heat, put in the goose meat and pour the sauce on the goose.
The goose meat produced in this way is fragrant and red, beautiful and delicious, and the color and flavor are complete.
After the goose is ready, it is put aside to cool. Let cool and chop the pieces and plate them.
Drizzle a little sauce on the goose meat, add some coriander or chives to garnish, a very delicious Cantonese goose is ready,
Very tasty, really unforgettable taste.
Goose meat is delicious, but be patient, because it is a big goose, so don't rush.
To summarize:
1. The difficulty of the goose is that it is too big, a large goose is really not good taste, so, in the process of the goose, we have to use a spoon to pour the upper part of the goose, so that the goose meat is heated evenly, the goose meat is not evenly heated, the taste will not be delicious.
2. The juice is also very critical, this step can not be saved Oh, after the soup is thickened, put the goose in again, and finally after the plate, pour some sauce on the goose again, so that the taste is more beautiful.
Like this? If you like it, you can also try it.
Eat goose meat or 2 years ago, when in Shenzhen, the price of goose meat at that time was 18 yuan, a goose is almost 200 yuan, I don't know if the price of goose meat in Shenzhen has risen now, it is estimated that pork has risen so high, goose meat should also rise to more than twenty pounds, right?
Eating geese, now is really a luxury Oh, this year's money, it is really difficult to earn, what to do is not easy to do, everyone said is not it? Welcome to leave a message to discuss.