What is the best nutrition for goose stew and how to stew goose meat is the most nutritious?

When I went to the market in the morning to buy vegetables, I bought some fresh goose meat, and if the goose meat is used to make soup, what is the best pairing? What is the efficacy and function of goose meat?

Goose Goose broth.

1 What is the best goose soup to go with?

Goose meat can be used with shiitake mushrooms, potatoes, carrots, etc. to make soup, its taste and nutritional value are rich in price, the following is the specific method of goose meat and shiitake mushrooms:

1. First of all, prepare an appropriate amount of goose meat, ginger, green onion and shiitake mushroom.

2. Then clean the goose meat with blood water, chop it into pieces, slice the ginger, and beat the mushrooms with a flower knife.

3. Then pour goose meat and ginger slices into the pot, put in an appropriate amount of water, and boil the water over high heat.

4. After the water boils, add the shiitake mushrooms and salt and cook together for 30-40 minutes.

5. Finally, add monosodium glutamate, chopped green onions, etc. to taste.

2 The efficacy and function of goose meat.

Nourish qi and replenish deficiency. In traditional Chinese medicine, goose meat is flat, sweet in taste, returns to the spleen and lung meridians, and has the effect of nourishing qi and blood, warming the stomach and invigorating the body, which is helpful for people with weak body and lack of qi and blood.

Beauty and beauty. Goose meat is rich in protein, a variety of amino acids and vitamins, of which the content of vitamin E is high, with anti-aging, inhibiting free radicals in the body, moderate consumption, can keep the skin delicate and shiny.

Improves the body's immunity.

Goose is a herbivorous animal, which is rich in protein, a variety of essential amino acids, vitamins, trace elements, etc., and the fat content is low, the human body can supplement human nutrition by eating in moderation, improve its own immunity, and prevent foreign bacterial infections.

3 Can you drink goose broth every day.

OK. Under normal circumstances, it is okay to eat goose soup in moderation every day, because goose meat is a flat ingredient, eating it every day will not have an impact on human health, and eating an appropriate amount every day can also ensure the absorption of nutrients by the human body, improve its own immunity, and alleviate qi deficiency and fatigue, but it is necessary to pay attention to the consumption of goose meat should not be too much, because goose meat is rich in protein, so as not to increase the burden on the stomach and intestines, constipation, bloating and other uncomfortable symptoms.

4 Who should not eat goose meat?

Allergies. Goose meat is rich in protein, and some people will experience uncomfortable symptoms such as local redness and itching after eating protein, and goose meat is a kind of hair product, which is not good for people with allergies.

Weakness of the stomach and intestines. Goose meat contains macromolecular substances such as protein, for people with weak stomach, it is not conducive to gastrointestinal peristalsis after eating, and it is avoided for weak stomach.

Small children with cheeks.

The root of the cheeks is heat poison, and goose meat is a kind of hair, for people with such diseases, it will aggravate the condition, which is not conducive to the recovery of symptoms, especially the probability of children suffering from this disease is higher, so it is necessary to pay attention to eating.

Preparation of stewed goose meat.

Goose stew is actually very simple, and you can choose any side dishes, so it is also an indispensable dish on the table.

Ingredients: 1 goose (about 2000 grams), ham, winter bamboo shoots (you can use fresh or bagged bamboo shoots), an appropriate amount of lion's mane mushroom, chicken leg mushroom, 20 grams of ginger, 100 grams of Chinese cabbage stem, appropriate amount of salt and rice wine.

Method: 1. First remove the goose hair and internal organs, soak it in boiling water for 2-3 minutes, boil the blood powder, rinse it with tap water, and cut it into pieces for later use.

2. Wash and cut the bamboo shoots, lion's mane mushrooms and chicken leg mushrooms into cubes and set aside. Slice the ginger. Wash the Chinese cabbage, remove the leaves and leave the stems, and cut into long sections.

3. Add water to the soup pot, add ginger pieces, bring to a boil, put the goose, ham and bamboo shoots into the pot, add rice wine after boiling over high heat, turn to low heat and simmer for one hour.

4. Put lion's mane mushrooms, chicken leg mushrooms and Chinese cabbage stalks into the soup pot, add salt, and cook for about 10 minutes.

The nutritional value of goose stew.

The stewed goose meat is tender and soft, fragrant and not greasy, and it is particularly replenishing. So what about its "complement" embodied in **?

1. Stewed goose meat can relieve the heat of the five internal organs, and can prevent cough symptoms. In particular, it has a good effect on colds and acute and chronic bronchitis, chronic nephritis, edema of the elderly, emphysema, asthma and phlegm. 2. Stewed goose meat can replenish deficiency and invigorate qi, and mainly treat symptoms such as lack of middle qi, emaciation and fatigue.

3. Stewed goose meat also has the effect of controlling the development of the disease and supplementing nutrition for elderly diabetic patients.

4. The fat content of stewed goose meat is low, and the content of unsaturated fatty acids is high, especially the linolenic acid content far exceeds that of other meats. Moreover, the fat melting point of goose meat is also very low, the texture is soft, and it is easy to be digested and absorbed by the human body.

5. Stewed goose meat is rich in inorganic salts and vitamins, especially vitamin E.

6. Stewed goose meat is a complete protein, which contains more than ten kinds of amino acids, which is necessary for human growth and development.

Stewed goose meat is contraindicated.

Nothing is perfect, and neither is goose stew. Not everyone can eat goose stew, and not all dishes can be eaten with goose stew. Next, let's take a look at the taboos of goose stew.

First of all, let's find out who can't eat goose stew.

1. Those with warm and internal body content, ** sores, itching, and chronic diseases cannot eat stewed goose meat.

2. Children with cheeks should not eat stewed goose meat. Because the root of the cheeks is heat poison, it can cause undesirable consequences when combined with hair products such as goose meat or goose eggs.

3. Patients with hypertension and blood lipidemia cannot eat stewed goose meat.

4. People with weak stomach and arteriosclerosis cannot eat stewed goose meat.

So what can't you eat goose stew with?

1. Stewed goose meat cannot be eaten with eggplant, it will hurt the kidneys.

2. Stewed goose meat cannot be eaten with eggs, it will hurt people's vitality.

3. Stewed goose meat can not be eaten with citron, which is hot, and eating it with goose meat will produce a broken wind.

4. Stewed goose meat cannot be eaten with persimmons, and it will lead to death when eating it together.

5. Stewed goose meat cannot be eaten with Yali pear, which is easy to make people feverish.

Ingredients: 200 grams of goose meat, 1 potato, 1 carrot, oil, salt, Sichuan pepper, sugar, braised soy sauce, green onion, ginger to taste.

Method: 1. Peel and wash the potatoes and carrots, cut them into cubes and set aside. Slice the green onion and slice the ginger.

2. Chop the goose meat into small pieces, blanch it with boiling water, scoop it up and drain the water for later use.

3. Add an appropriate amount of boiling water to the pressure cooker, add the goose pieces, peppercorns, green onions, and ginger pieces, press for about 15 minutes, and then remove the goose pieces.

4. Add an appropriate amount of oil to the wok, add sugar when the oil is hot, and boil until it turns red.

5. Pour the goose pieces, potatoes and carrots into a wok and stir-fry, add the teriyaki soy sauce and salt.

6. Add the soup of boiled goose meat, simmer for about 10 minutes, wait for the potatoes and carrots to be cooked, and then collect the juice, and then you can get out of the pot.

The taste of goose meat is relatively tender, it will not be greasy to eat, and it is suitable for stewed soup, and there is a proverb that "drink goose soup, eat goose meat, and don't cough all year round". Goose meat stewed radish can also replenish lung qi and play a role in relieving cough and asthma. Although the texture of goose meat is not as tender as that of chicken, and it tastes a little tough, the meat will become soft after stewing, and it will taste tender and soft.

Many people think that goose meat is poisonous and can not be eaten more, which is actually a wrong understanding, goose meat is rich in nutrients, high in unsaturated fatty acids, and is very beneficial to human health. It's getting colder, and it's great to warm up with a hot bowl of goose broth. Goose stew with radish or potato stew is nutritious and delicious.

1. The specific method of braised goose meat is as follows: cut the goose meat into small pieces, prepare a pot of cold water and goose meat to boil together and skim off the foam for later use, the same step will prepare the pork belly for standby, put a spoonful of oil in the pot and heat the red dots in the pot will become a red circle, stir-fry the green onion and ginger slices, put the goose meat and pork belly into the stir-fry, put in 10 ml of cooking wine, remove the fishy smell, add an appropriate amount of hot water, and the meat is about the same as good, put rock sugar to melt the rock sugar, add cinnamon star anise, Pour in about 20ml of light soy sauce and about 5ml of dark soy sauce and mix well, cover the pot and simmer over medium-low heat, cook for about 1 hour, reduce the juice over high heat, stir-fry constantly, sprinkle with chopped green onions, and turn off the heat after the juice is almost over.

2. The specific method of stewed goose with potatoes is as follows: 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 sections for later use, put soybean oil in the wok, put in the dried chili peppers and green onions after the oil boils, fry the goose meat pieces 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 it, put in the potato pieces, slowly burn the goose meat on low heat until the soup in the pot is half dry, turn off the heat and put it out.

3. The specific method of three cups of goose pot is as follows: wash the goose and chop it for later use, heat the pot, put a little oil, stir-fry the green onion, ginger and garlic, stir-fry the goose pieces, put the ginger slices and ingredients to stir-fry, put the cooking wine and stir-fry, put the soy sauce and stir-fry, transfer to the casserole, put some vinegar, let go of the water over the goose pieces, put rock sugar, boil for 2 hours on medium heat, and sprinkle with green onions or coriander.

4. The specific method of home-cooked stewed goose is as follows: soak the goose meat in water and bleed water, if there is still blood water, blanch it with water, and boil the water in advance in the pressure cooker. After blanching the goose meat, put the meat directly into warm water, put ginger slices, then add the washed peppercorns, star anise, cinnamon, and turn the pot to low heat for 40 minutes.

Goose meat should be stewed with potatoes and carrots for more nutritional value.

Goose stew with potatoes and carrots.

Ingredients: potatoes, carrots, goose meat, cooking wine, green onions, ginger, garlic, Sichuan peppercorns.

Method: 1. Peel the goose meat and cut it into small pieces, put it in hot water to skim off the foam, and remember to add the cooking dimple.

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, simmer for half an hour, then add carrots, and then add potatoes.

4. When the ingredients are fully cooked, you can enjoy the deliciousness out of the pot.

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. Goose meat has a lower fat content, only a little higher than chicken and much lower than other meats.

Goose meat is not only low in fat, but also of good quality, with high content of unsaturated fatty acids, especially linolenic acid, which is more than other meats, which is beneficial to human health. The melting point of goose fat is also very low, the texture is soft, and it is easy to be digested and absorbed by the human body.

Production process:

1. Chop the goose into small pieces, clean it and put it in the pot to blanch, boil it under cold water, add cooking wine, ginger slices, and green onion knots to boil, this foam is particularly much, we first skim it off with a spoon, and then wash it twice with water after taking it out, so that it can better remove the fishy smell;

2. Cut some ginger slices and green onions, heat the oil, add a handful of rock sugar to fry the sugar color, add the goose meat to stir-fry, at this time we add the green onions, ginger, garlic, dried chili pepper, bay leaves, cinnamon bark to fry together to make a fragrance, and then add 2 spoons of light soy sauce, half a spoon of dark soy sauce, 2 spoons of cooking wine, 1 spoon of salt, 1 spoon of pepper and continue to fry for 5 minutes, and finally we add the chestnuts to fry together;

3. After stir-frying, add boiling water, the amount of water is not over the ingredients, first boil with the big brigade fire, and then dismantle Qiaohe to turn to low heat and simmer for 1 and a half hours, and then wait patiently;

Half an hour after the goose is cooked, the chestnuts are also cooked, the thick fragrance of the lid is coming to the nose, taste the saltiness, if it is suitable, you can put it out of the pot and put it on the plate to eat.

The nutritional value of goose meat

Goose meat is not as popular as chicken because it has a strong fishy smell and is a bit tough compared to chicken. Goose meat is generally used in stewed soup or stir-fried is more delicious, of course, it can also be used to make a side stove, add carrots or potatoes, and add some seasonings to make fragrant goose meat.

Some people think that goose meat is poisonous, which is not right, in fact, goose meat is also rich in nutritional value, its fat content is relatively low, and the content of unsaturated fatty acids is high, which can definitely meet the needs of people who pursue delicious taste and dislike calories. The protein content of goose meat is quite rich, higher than duck, chicken, beef and pork, and the lysine content is 30% higher than that of chicken, which can be regarded as a dark horse in meat.

The goose meat is stewed with codonopsis and wolfberryHere's how:

Ingredients: 1 codonopsis, an appropriate amount of wolfberry, an appropriate amount of goose meat, and three or four slices of ginger.

Steps: 1. Chop the goose meat and set aside. God accompanies Zheng.

3. Goji barbarum Codonopsis.

4. Ginger slices and goose meat are boiled in the pot for a while, and then add an appropriate amount of water, wolfberry, and codonopsis.

5. Bring to a boil and pour into a saucepan to simmer.

6. Simmer in a saucepan for an hour.

7. After an hour, you will sing the pot.

8. Finished products. <>

Goose meat and vegetable stew is delicious and nutritious.

Before stewing goose meat, you should blanch the goose meat with boiling water to remove blood and odor, and at the same time, it can also reduce fat and impurities when stewing meat. Ingredients should be chosen according to taste. When stewing goose meat, the toppings should be chosen according to personal taste.

Generally speaking, seasonings such as ginger, green onions, star anise, cinnamon, and cooking wine can be added to increase the aroma and taste of goose meat.

The stew of goose usually takes 2-3 hours, and the longer it is, the more rotten the meat will be. When stewing meat, you need to add water constantly to make the meat more tender. Salt the goose meat at the end.

For the last 5-10 minutes of the goose stew, you can add an appropriate amount of salt to flavor and enhance the taste. In short, goose stew requires the purchase of fresh goose meat, blanching to remove odors and impurities, adding the right amount of seasoning, sufficient time, and finally adding salt to taste. In this way, you can make a goose stew with a delicious taste and tender meat.

Precautions for buying goose meat

1. Appearance: The appearance of goose meat should be bright in color, smooth on the surface, and there should be no obvious blood stains and peculiar smell.

2. Smell: Goose meat should have a fragrant smell, if there is a fishy smell or peculiar smell, it may be stale goose meat.

3. Meat quality: The meat quality of goose meat should be firm, elastic, without obvious discoloration or bloodshot, if the meat is loose or yellow, it may be stale goose meat.

4. Origin: The quality and taste of goose meat from different origins are also different, and consumers can choose the origin with high credibility to buy.

5. Seasonal judgment: The best time to buy goose meat is in spring and autumn, when the quality and taste of goose meat are the best.