How to make the goose delicious, how to stew the goose and how to make it

Beer goose. Chop the goose into small pieces and blanch them in boiling water.

Put the oil pan and stir-fry, put the ginger shreds, green onions, fry for a period of time, add soy sauce to adjust the color, put an appropriate amount of sugar, and then fry, feel that the pot is almost dry, pour the whole bottle of beer, cover and simmer. Do not release water.

Bring the heat to low until the goose is soft and soft, add salt and chicken essence.

Note: The amount of green onion and ginger must be sufficient, according to personal taste, you can enlarge the material, chili, cinnamon, etc.

2013-09-13 17:40Enthusiastic netizens.

Brine goose 1 Ingredients: lion's head goose - one, two catties of high-grade soy sauce, two taels of sugar, two taels of salt, half a tael of monosodium glutamate, one lemongrass, six coins of cinnamon, six coins of Sichuan pepper, six coins of star anise, three coins of gandan, three coins of cloves, two pieces of garlic, six taels of southern ginger, one pound of fatty pork, and water to soak the goose. 2 Fry the Sichuan pepper until it is slightly fragrant, slice the fatty meat, crush the ginger, add soy sauce, sugar, star anise, lemongrass and garlic, add water, bring to a boil over low heat to make a marinated soup. (Sichuan pepper and other spices should be wrapped in gauze into small packets) AC

3 After slaughtering the goose, remove the feathers, wash it with water, hang it up to dry, evenly wipe it on the skin and inner cavity of the goose body with salt, stop for a while, and put it into the prepared braised soup (the braised soup is to submerge the goose body and fill the belly). After simmering for about 10 minutes, hang the goose away from the noodle soup. After it cools slightly, put it in the braised soup and simmer for another 10 minutes, then remove the noodle soup.

This is to make the goose body inside and outside the heating even, and make it easy to color, after the halogen into a smooth and smooth color. Finally, put the goose into the braised soup and boil for about two hours, turning the goose several times in between. After marinating, remove and let cool, then cut into pieces and put on a plate, and evenly top with an appropriate amount of marinated soup.

If you cut the goose when it is still hot, it will be unsightly due to muscle contraction. 8|In recent years, the production has developed, the economy has been active, the people's living standards have improved, the braised goose stalls are dotted, and the eaters are very numerous. Every four o'clock and eight festivals, there are often stalls in the market on behalf of the slaughter, and the roadside is full of cauldrons and big dings, full of festive atmosphere; Usually feasting guests, people always like to serve a plate, go to the market to chop a plate of goose meat, with a few verdant coriander, spice a dish of garlic vinegar, dip and eat, its taste is endless.

Goose, long beans or other vegetable vermicelli, etc

Seasoning: beer, 20 grams of ginger, 20 grams of garlic, 10 dried red peppers, a handful of fresh peppers. Star anise, dark soy sauce, a little light soy sauce, salt to taste.

Method 1: Wash the goose, chop it into small pieces with a knife and drain the water, and wash the long beans into sections for later use;

2. Preheat the pot over low heat, put the goose skin part facing down, and close the lid;

After a few minutes or so, when the goose fat is in a liquid form, 4. Put the ginger, garlic, dried red pepper, star anise, and fresh pepper into the stir-fry until fragrant, then add beer and dark soy sauce, and close the lid;

5. When the juice is about halfway through, put in the beans, 6. Sprinkle with an appropriate amount of salt, continue to cover the pot, and when the beans are soft and cooked, pour a little light soy sauce on them.

1 whole goose, 3 cans of beer, ginger, green onions, some garlic, 1 spoonful of salt, 1/2 spoon of sugar, a small amount of pepper.

1. Cut the whole goose into small pieces, rinse and drain. Place in a pot.

2. Add ginger, shallots, garlic and all seasonings. 3. Pour in 3 cans of beer and soak the goose pieces.

4. Put the pot on the fire and bring to a boil. 5. Reduce the heat and cook for 15 to 20 minutes.

Dipping sauce: Put a small spoon of salt in a small bowl, then use a spoon to scoop the goose fat in the goose soup, the main ingredients: three yellow goose (1, about 500 grams), beer (1 bottle, 600ml), sand ginger (1 small piece), onion (1 2), coriander (3 sprigs).

Seasoning: oil (2 tablespoons), soy sauce (2 tablespoons), salt (1 tablespoon).

Cooking process. 1. Wash the three yellow goose, chop it into cubes, add 2 tablespoons of soy sauce and 1 3 tablespoons of salt, grasp well, and marinate for 20 minutes.

2. Wash and cut the onion, peel and mince the ginger, remove the roots of the coriander, wash and drain.

3. Boil 2 tablespoons of oil, stir-fry the ginger and shredded onion, pour in the goose pieces and stir-fry until the meat changes color.

4. Pour in 1 bottle of beer and stir well, add 1 5 tablespoons of salt to taste.

5. Cover and bring to a boil over high heat, change to low heat and simmer for 15 minutes.

6. Add coriander, cook until the leaves are soft, then turn off the heat and serve!

The home practice of the goose:

Ingredients: 1 goose.

Excipients: 4 teaspoons light soy sauce, 3 star anise, 1 cinnamon, 3 herbs, 5 bay leaves, 1 herb fruit, 30 grams of sugar, 30 grams of rice wine.

Steps: 1. Cut the goose into large pieces and wash it. Be sure to pluck the goose meat before putting it into the pot, the small fluff is more troublesome to deal with, so be sure to be a little patient.

2. Put the chopped goose pieces in a pot under cold water, add the green onions, ginger slices, and white wine to boil over high heat and skim off the foam.

3. The seasoning needed to stew the goose. (green onion, ginger, garlic, star anise, grass fruit, nutmeg, cinnamon, etc.).

4. Blanch the goose meat and wash the dregs attached to the goose meat with warm water again.

5. Put 2 teaspoons of cooking oil in a pot and add about 25 grams of sugar to fry the sugar.

6. Fry the sugar until it becomes dark brown-red, and quickly pour in the blanched goose. (Stir-fried sugar color can not only color the ingredients, but also have the effect of removing the smell and smell).

7. Stir-fry until the goose meat is colored, add bay leaves, star anise and other seasonings. (At this time, you can stir-fry for a while on low heat to fry the water vapor in the goose meat, which can also take away some of the fishy smell).

8. Stir-fry the goose meat until it is colored and move it to the pressure cooker, add hot water to the same level as the goose meat, add dark soy sauce, light soy sauce and salt.

9. Add 50 grams of Huadiao wine.

10. After boiling, boil for three or two minutes and then cover the lid, change the pressure cooker to the lowest heat after steaming, and turn off the heat after 25 minutes.

12. The stewed goose in the pressure cooker is ready.

Goose stew

Ingredients:Goose meat, cooking wine, green onions, ginger, garlic, peppercorns.

Method:

1. Peel the goose meat and cut it into small pieces, put it in hot water, add cooking wine, stir and skim off the foam.

2. Put oil in the pot, pour in the goose meat, then add the prepared green onions, ginger and peppercorns, and stir-fry.

3. Stir-fry for a while, add an appropriate amount of water, and simmer the goose meat until it is cooked through.

Notes:

If there is no clay pot, you can also use a pressure cooker or rice cooker, but the taste of the stewed goose meat will be worse. Stewed goose meat does not need to be stewed in water, just put the ingredients into the pot and stew.

When stewing goose meat, pay attention to the heat, generally boil over high heat, turn to low heat and cook until the ingredients are cooked through. Keep in mind that you can't add too much water to stew the goose, otherwise the soup will be very light and the taste of the goose will be diluted a lot.

Although there are not many taboos on eating goose meat, it is just that it cannot be eaten with pears, eggplants or eggs, but not everyone is suitable for eating goose meat. Goose meat contains various amino acids necessary for human growth and development, and its composition is close to the proportion of amino acids required by the human body, so the human body can digest and absorb well, and children and the elderly are suitable for eating. Goose meat is rich in protein, low in fat and high in unsaturated fatty acids, making it suitable for women who love beauty and want to control their weight.

I don't know if you've ever eaten Chenghai lion's head goose? I think goose meat has to be marinated to be delicious.

You can clean the goose, prepare some marinade, star anise, cinnamon, etc., generally dry goods stores have a good ratio, put it in a large pot, and then put in the soy sauce marinade for 2 hours, turn the heat to medium and low heat, and need to turn it over in the middle to confirm whether it will stick to the pan. I feel like it's really perfect.

Iron pot goose is the specialty dish we eat in the farmhouse, because it is stewed in an iron pot, and the stew is very delicious. Normally, when we stew goose meat at home, we must pay attention to the goose meat to remove the fish, the goose meat is not good, the cooking time should be longer, the most important thing is to remove the fishy, I usually like to take potatoes and goose meat to stew together.

Potato stewed goose meat a goose meat is sold very cheaply in our place, last year a goose bought less than 50 yuan, because when I went to the farmhouse, I ate the iron pot goose was very delicious, so I have been thinking about this dish since I came back. The goose meat bought at the market and soaked in water first, in order to remove the blood from the goose meat, and cast it several times. Then put water in the pot to boil, put the goose meat in it, and be sure to add cooking wine, in order to remove the fish.

Skim off the foam and tighten the goose meat a little before removing it. Heat oil in another pot, put on the cinnamon pot with peppercorns, put the goose meat in, stir-fry, put ginger, green onions, garlic, put light soy sauce, dark soy sauce, some sugar, fry for a while, fry the fragrance, and then put it in the electric pressure cooker. Otherwise, this goose meat is too undercooked, and when will it have to wait?

Cut the potatoes into pieces and stew them in the goose meat, and then when they're ready, you can taste them, and they taste really good.

Welcome to our Northeast to eat stewed goose, stewed vegetables are to pay attention to the heat, the heat is slowly stewed, the meat has the taste of vegetables, the dishes have the taste of meat, very delicious. Come along? I started it.

Iron pot stewed goose, we all know that it is a product from the Northeast, and almost every city can see such a restaurant. The potatoes in the stewed goose pot are tumbling, and the cakes covered with the pot rings are burnt and crispy, and I drool when I think about it.

In the cold winter, the family sits around the stove table, eating this is the most feeling, the snow is fluttering outside, the house is hot, and in a large iron pot of fish or meat, the soup is sizzling and the aroma is diffuse. The form of iron pot stew is also vividly interpreted by the Northeast people, and everyone knows it.

Potatoes are generally put in the stewed goose, one is cheap, the other is a large amount, and the other northerners also love potatoes and have an instinctive good impression of potatoes. The price of a pot of stewed goose is about 158 yuan a pot, about 5 catties of goose, plus some side dishes.

Today's stewed goose, I didn't put potatoes, potatoes belong to the starch content of high ingredients, will be a bit messy soup, I put in the soaked dried mushrooms, Sichuan bamboo shoots (dried products), made a spicy iron pot stewed goose.

Ingredients: 6 catties of goose, 20 small dried shiitake mushrooms, 4 dried bamboo shoots, 10 grams of green onions, 10 grams of ginger, 10 grams of garlic, 2 coriander.

Seasonings needed: 3 grams of salt, 5 grams of monosodium glutamate, 5 grams of chicken essence, 2 grams of pepper, 10 grams of cooking wine, 5 grams of white wine, 10 grams of soy sauce, 10 grams of dark soy sauce, 2 grams of sugar, 25 grams of stewed goose hot sauce, 5 grams of stewed goose spice powder, 15 grams of dried chili pepper, 5 grams of Dahongpao pepper, 5 pieces of spice, 2 grams of cinnamon, and four bay leaves.

Cut the green onions into sections, peel and cut the ginger into slices, peel and wash the garlic cloves. Wash the parsley and cut into sections. Wash the small dried shiitake mushrooms in water, soak them in cold water for two hours in advance, soak them in dried water for six hours, and then boil them in a pot for about an hour, peel off the skin, remove the old roots, and cut them into sections of about four centimeters.

Cover the goose pot with a lid and simmer for about 30 minutes, then stick to the dough. Roll the dough into long slices and put it on top of the goose meat, so that it is soft and glutinous. If you want to eat the crispy dough, stick it on the edge of the pan, press it, and stick it.

Ingredients: A goose.

Star anise. Soy sauce (I use regular soy sauce, dark soy sauce and light soy sauce can also be used).

Peanut oil, table salt.

Potatoes, shallots and ginger, slightly more.

The above ingredients are added according to personal taste.

The practice of stewing goose in an iron pot.

Pour peanut oil into a hot pot, add star anise bay leaves, stir-fry, pour in the water-boiled goose and stir-fry, fry for about ten minutes, put green onion and ginger and pour in soy sauce to continue stir-frying for 2-3 minutes, add water and simmer, after boiling on high heat, it can be changed to a simmer (note: more water, at least less than 2 cm of the goose, because the goose is difficult to stew, if you need to add water in the middle, you must add boiling water).

When it feels like it's about the same, grab a piece of goose meat and try it to see if it suits your teeth, and finally add salt and pour in the potato wedges until the potatoes are cooked through!

If there is too much soup, open the lid of the pot and collect the juice over high heat, I like the soup with less and the taste stronger!

First of all, blanch the water, then heat the wok, put in the oil to heat it, put in the goose pieces, fry the goose fat, put in the green onion, ginger, pepper, spices, bay leaves, cinnamon and stir-fry, put in the spicy sauce and spice powder of the stewed goose and fry until fragrant, then put in the dry chili pepper section and fry until it changes color, cook in the cooking wine, stir-fry evenly, pour in soy sauce, dark soy sauce and stir-fry to color, add water and stew for about 40 minutes.

How to stew potatoes with goose After the goose is washed, cut into cubes of about 5-6 cm, peel and wash the potatoes and cut into large pieces; Cut the green onions and dried chili peppers into pieces and set aside.

Put soybean oil in the wok, add dried chili peppers and green onions after the oil boils, stir-fry the goose meat pieces, stir-fry over medium heat, add soy sauce, continue to stir-fry, and then add an appropriate amount of water (when adding water, the water can cover the goose meat) After the soup boils, add salt and turn, add potato pieces, and slowly burn the goose meat over low heat until the soup in the pot is half dry (the amount of soup is about half a bowl of water).

Remove from heat and serve.

1.Cut the goose meat into pieces, soak in cold water for 5 hours, then put it in a pot of boiling water and blanch it thoroughly;

2.Peel the potatoes and cut them into hob pieces;

3.Put the peppercorns in a bowl and soak them in water to make pepper water for later use;

4.Remove the stems of the peppers and cut the seeds into oblique pieces;

5.Wash the rape heart;

6.Put the lard in the pot, cook until eight ripe, add the goose meat pieces and stir-fry until light yellow, add the broth (800 grams), add soy sauce, refined salt, sugar, pepper water, green onions, ginger slices, and bring to a boil;

7.Simmer over low heat for 1 hour, add potato cubes and stew until soft, add rape heart, sharp chili cubes, monosodium glutamate, and simmer for a while.