Secret roast goose boy
raw material:
One black brown goose cub is about 1.8 kg.
seasoning:
10 grams of minced ginger, 10 grams of minced garlic, 20 grams of minced green onion, 15 grams of refined salt, 20 grams of sugar, 30 grams of cooking wine, 10 grams of soy sauce, 10 grams of sesame paste, 10 grams of chicken essence, 5 grams of five-spice powder, 2 grams of tangerine peel powder, two soups, maltose, white vinegar, and koji wine
make:
1. After the goose is slaughtered, the goose is cleaned, the internal organs are taken out from the anus opening, the goose paw and the wing tip are cut off, and the goose's abdominal cavity is rinsed with water. Use 10 grams of minced ginger, 10 grams of minced garlic, 20 grams of minced green onion, 15 grams of refined salt, 20 grams of sugar, 30 grams of cooking wine, 10 grams of soy sauce, 10 grams of sesame paste, 10 grams of chicken essence, 5 grams of five-spice powder, 2 grams of tangerine peel powder, and mix the appropriate amount of two soups to make a flavor juice; in addition, the maltose, white vinegar, big red Zhejiang vinegar, and koji wine are mixed well according to 1:13:1:1 to make crispy water (can be preserved and used many times). The sauce is poured from the opening into the abdominal cavity of the goose, and then the opening is sewn with a roast goose needle so that the juice does not leak out.
2. Put the head of the goose upwards, then extend the air nozzle of the air gun from the goose neck killing mouth into the neck cavity, and then hold the neck and the air mouth together with the left hand, and then press the air gun with the right hand to slowly inject the air into the subcutaneous fat and connective tissue of the goose body to make it full.
3, take out the nozzle, hold the neck of the goose with your hand, then put the goose body into a pot of boiling water and blanch it for about half a minute, then pour cold water on the skin of the goose to cool it down slightly, and then brush the crispy water evenly on the skin of the goose, and hang the goose in a cool and ventilated place to dry after completion.
4, the dried goose hung in the oven, with fruit charcoal medium heat slow roasting, roasted until the goose meat is cooked through, switch to high heat to roast the goose skin until crisp, take out, first pour out the marinade in the goose belly, the goose chop pieces plate, and then drizzle with the marinade, with the sour plum sauce sauce dish on the table to dip.
Blue mussels are fresh and fresh
Blue yi mouth shellfish, grass shrimp, flower snails.
Banquet umami juice, sugar, sushi soy sauce, flower carving wine, white wine, seafood sauce, southern milk sauce toning, monosodium glutamate, chicken essence to taste, green onion ginger garlic, fragrant leaves, star anise, white coriander, peppercorns, peppercorns, white root, dried peppers put together to mix well.
Cook the above ingredients with onion, ginger, and rice wine in boiling water, soak in the prepared seasoning and soak in the flavor. This flavor type is rich, salty, sweet, and delicious.
Vine pepper hungry mouth beautiful frog
Ingredients: 400g of frog.
Accessories: 100g of folded ear root, 100g of fresh vine pepper.
Seasoning: 30g of fresh soy sauce for minced fish head with flavored peppercorns, 20g of rattan pepper oil.
1, the United States frog plus corn starch yard tasted water and set aside;
2, put salad oil and pickled pepper in the pot, dried green peppercorns, watercress, ginger and garlic, millet pepper, sauerkraut stir-fry fragrant, add water and put chopped pepper fish head fresh soy sauce, put chicken essence, rattan pepper oil, from the pot to plate.