What are the ways to make goose intestines, and how to eat and be healthy?

I think that meat and vegetables should be combined, such a combination is reasonable, I am a scientific diet person, I think food should be based on health.

Delicious goose intestines, first of all, the ingredients should be the freshest, and they should be cleaned, and some condiments should be used to set off them, so as not to destroy the original taste of the goose intestines, so that they are delicious.

My favorite thing is to wash the goose intestines first, cut them into knots, then put the corn in a bowl, knock in the eggs, add the starch, put it in the oil, and eat it hot after taking it out and eating it really delicious.

I'm a chef, and if I were to do it, I would have to think about scraping the fresh goose intestines to clean them of grease and other foreign matter, so that the real goose intestines come out.

You can put fresh goose intestines into a lot of condiments and soak them for a while, and use chili, ginger, cooking wine, etc., to fully enter the goose intestines, and the flavor is delicious.

I like to eat cold food, so I like to use piping hot brine to put fresh goose intestines and tripe into it and simmer it over low heat for about 45 minutes.

My favorite goose intestine is to first burn the bottom oil in a pot until it is 50% hot, then add green onions, ginger and stir over high heat until fragrant, use soy sauce to lust, and finally put green and red peppers, so that the delicacy appears.

The delicious goose intestines should be copied in boiling water for 1 minute until they change color, and then they should be better worn with bamboo skewers, and the spicy hot sauce should be placed in the ratio of 1:5 between the spicy hot base and the water, so that the taste of hot pot can be eaten.

Goose intestines can be made into fried goose intestines with beans, fried goose intestines with green peppers, and goose intestines with old sedan chairs. 1. Prepare ingredients: 400g of beans, 150g of goose intestines, 2 slices of ginger, appropriate amount of salt.

Wash the beans and pick them. Bring a pot of water to a boil, blanch the beans, and then scoop up. Heat the pan with oil and ginger slices.

Add the beans and stir-fry a few times. Add salt and goose intestine juice and cook for 1 minute. Then add the goose intestine and stir-fry evenly.

Stir-fried goose intestines with beans: 400g of beans, 150g of goose intestines, 2 slices of ginger, appropriate amount of salt.

1. Wash and pick the beans.

2. Boil a pot of water, blanch the beans, and then scoop them up.

3. Heat the pan with oil and ginger slices.

4. Add the beans and stir-fry a few times.

5. Add salt and goose intestine juice and cook for 1 minute.

6. Then add the goose intestine and stir-fry evenly.

2. Stir-fried goose intestines with green peppers. 1. Prepare the lead liquid ingredients: an appropriate amount of braised goose intestines, 2 green peppers, a little oil, a little chopped green onions, and a little red pepper.

2. Cut the green and red peppers into shreds, and cut the old green onions into small sections.

3. After the pot is hot, pour in an appropriate amount of oil, pour in chopped green onions and stir-fry until fragrant. Then pour in the green pepper and red pepper shreds, and continue to stir-fry until fragrant.

4. Finally, pour in the marinated goose intestines and stir-fry them together, and it will be out of the pot after about two minutes.

3. Tiger goose intestines. 1. Prepare ingredients: 2 goose intestines, 20 grams of Totole banquet sauce dipping sauce, 2 grams of Totole sesame oil, 2 grams of Totole original fresh chicken seasoning, appropriate amount of coriander, 1 gram of thirteen spice seasoning powder, 2 shallots.

2. Wash the goose intestines, scrape the inner wall of the intestines with a knife, and then scratch and wash them with salt.

3. Put a bowl of water in the cooking pot, add a small half bowl of Totole sauce dipping sauce, 1 gram of thirteen spice seasoning powder, and shallots to bring to a boil over high heat, put in the goose intestines and boil again and remove them.

4. Cut the goose sausage and coriander into small pieces and put them in a bowl, add two tablespoons of Totole banquet sauce dipping sauce, Totole sesame oil, and Totole original fresh chicken seasoning and stir well.

How to fry goose intestines with sauerkraut:

Preparation materials: 130g of cooked goose intestines, 115g of sauerkraut, appropriate amount of oil, appropriate amount of sugar, appropriate amount of chicken essence 1, and preparation.

2. Put the cooked goose intestines on the cutting board and cut them into sections and set aside.

3. Chop the sauerkraut on a cutting board and set aside.

4. Heat the oil in a pot, add the sliced cooked goose intestines, and add an appropriate amount of cooking wine.

5. Stir-fry.

6. Next, add the chopped sauerkraut and stir-fry.

7. Then, add an appropriate amount of sugar.

8. Add an appropriate amount of chicken essence.

9. Season and stir-fry well, and it is ready.

10. Remove from the pan and put on a plate.

Stir-fried goose intestines with soy sauce.

Ingredients: goose intestines, green peppers, red peppers, green onions, minced garlic, refined salt, sugar, chicken essence, sesame oil, water starch, black bean sauce, Shao wine, light soy sauce.

Method: Cut the goose intestine into sections, put it in boiling water and blanch it slightly, and remove it; Cut the green and red peppers into cubes. Heat oil in the pot, fry the minced garlic first, then add the green pepper pieces, red pepper pieces, and green onion pieces to fry slightly, then put in the goose intestine section, add the black bean sauce and stir-fry until it is cooked, then cook the Shao wine, add light soy sauce, refined salt, sugar, chicken essence, sesame oil, thicken with water starch, and then put it out of the pot and put it on the plate.

Stir-fried goose intestines with seasonal vegetables.

Ingredients: goose intestines, seasonal vegetables, ginger slices, minced garlic, pepper, water starch, refined salt, sugar, Shao wine.

Method: Wash the goose intestines, cut them into sections, put them in a bowl, and mix well with a little refined salt, sugar, and water starch; Wash seasonal vegetables and cut them into pieces for later use. Heat oil in the pot, stir-fry ginger and garlic first, then add vegetables and stir-fry, then put in the goose intestine section, cook Shao wine, add the remaining refined salt, sugar, pepper and stir-fry until cooked, and then you can put it out of the pot and put it on the plate.

Ingredient goose intestines.

400 grams. 100 grams of green peppers.

Onion 50 g adjunct ginger.

Salt to taste, soy sauce to taste.

Cooking wine to taste. Sweet potato starch to taste.

Appropriate amount of chicken essence and appropriate amount of water.

Appropriate amount of sesame oil. Mix the oil to taste.

Appropriate steps. 1.Ingredients: goose intestines, green peppers, onions and ginger.

2.Wash the goose intestines and cut them into long sections, wash and shred other ingredients and set aside3Prepare a small bowl, pour the cooking wine, salt, soy sauce, chicken essence, sweet potato starch, water and sesame oil into the bowl and stir well to form a sauce for later use.

4.Heat oil in a pan, add shredded ginger and stir-fry.

5.Add the onion.

6.Add shredded green pepper and stir-fry.

7.Add the goose intestines.

8.Stir-fry over high heat for a moment.

9.Pour in the prepared sauce.

10.Stir-fry evenly and remove from heat.

Ingredients: 400g goose intestines, 1 medium-sized potato, 1 small piece of ginger, 1 shallot, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, a little chicken powder, a little salt.

1.Peel the potatoes, cut them into thick strips and soak them in cold water and set aside.

2.Soak the goose intestines in water until they absorb enough water and stretch, remove the dirt and grease attached to the goose intestines, and wash them.

3.Drain the clean goose intestines and pour in the oyster sauce.

4.Grasp well with your hands and marinate for about 15 minutes.

5.Put a little oil in a wok and heat it and pour in the shredded potatoes.

6.Stir-fry over medium heat until the shredded potatoes are browned and tender.

7.Sprinkle with a pinch of salt.

8.Sprinkle with a little chicken powder to taste.

9.In another pot, add a little oil, heat it and add the ginger shreds and stir-fry until fragrant.

10.Add the goose intestines and stir-fry over high heat for about 5 minutes.

11.Stir-fry until the goose intestines change color and curl up.

12.Add the soy sauce.

13.Stir-fry evenly and add a little chicken broth mix.

14.Add the green onion and stir-fry evenly.

1. The correct way to deal with the goose intestine is to soak the intestine in water for a period of time, so that the intestine absorbs water and expands, and then scrapes off the filth with a knife and washes it again. The goose intestines processed in this way will be crispy and tender.

2. Blanch the goose intestines, put cold water into the pot, bring to a boil and cook for 2 minutes.

3. Remove the blanched goose intestines from the supercooled water and rinse repeatedly until clean.

4. Cut the goose intestine into sections, cut the onion into thin strips, green onion, ginger, garlic and chili pepper and set aside.

5. Remove from the oil pan, add the chopped green onion, ginger, garlic and chili pepper and stir-fry. Add the chopped onion and stir-fry.

6. Add the goose intestines. Add light soy sauce. Add the cooking wine. Add the oil and stir-fry quickly to turn off the heat.

Soy sauce king goose intestines.

Raw materials: Ingredients: 400g of goose intestines.

Ingredients: 1 medium potato, 1 small piece of ginger, 1 shallot.

Ingredients: 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, a pinch of chicken broth mix, a pinch of salt.

Method: 1. Peel the potatoes, cut them into thick and short strips, and immerse them in cold water for later use;

2. Soak the goose intestine in water until it absorbs enough water and stretches, remove the dirt and grease attached to the goose intestine, clean and wash it;

3. Handle the clean goose intestines to control the moisture and pour in the oyster sauce;

4. Grasp well with your hands and marinate for about 15 minutes;

5. Put a little oil in the wok, heat it and pour in the shredded potatoes;

6. Stir-fry over medium heat until the shredded potatoes change color and are soft and cooked;

7. Sprinkle with a pinch of salt;

8. Sprinkle a little chicken powder to taste;

9. Start another pot, put a little oil, heat it and add the ginger shreds and stir-fry until fragrant;

10. Put in the goose intestines and stir-fry over high heat for about 5 minutes;

11. Fry until the goose intestines change color and shrink;

12. Add soy sauce;

13. After stir-frying evenly, add a little chicken powder;

14. Add the green onion and stir-fry evenly.

Goose intestine noodles main ingredients:

Goose intestine noodles, green vegetables, shiitake mushrooms.

Seasoning: oil, salt, ginger, soy sauce.

Method: Wash the pork liver and soak it in salt water for 20 minutes to remove the blood.

Then put the ginger slices and marinate in soy sauce for 20 minutes; Use this time to wash the greens and slice the shiitake mushrooms.

Use this time to wash the greens and slice the shiitake mushrooms.

Fill the pot with broth, and bring the shiitake mushrooms to a boil.

Then put in the pork liver, and finally add the greens and cook.

In another pot, cook the goose intestine noodles and add the pork liver soup.

Kimchi goose intestines. Ingredients: 500 grams of fresh goose intestines, 5 grams of Sichuan pepper, 50 grams of pickled radish, 10 grams of garlic sprouts, 20 grams of pickled red pepper, 5 grams of coriander, 15 grams of pickled ginger, 10 grams of salt peanuts, 2 grams of refined salt, 10 grams of sugar, 75 grams of mixed oil, 2 grams of red starch, 10 grams of cooking wine, 3 grams of monosodium glutamate.

Method: 1. Wash the goose intestines, scrape off the mucous membrane with bamboo chopsticks, change it to a 10 cm long section, and pick it up in a pot of boiling water.

2. Cut the pickled radish into shreds, soak the red pepper and pickled ginger and cut into minced pieces, wash and cut the coriander into minced pieces.

3. Put the wok on the fire, and when the mixed oil is heated to 60%, soak the shredded radish, soaked red pepper, and minced ginger and fry until fragrant; Stir-fry the peppercorns to make the fragrance, put the goose intestines, cook the cooking wine and stir-fry, add refined salt, monosodium glutamate, and sugar, and quickly hook the red starch; Put the garlic sprouts into a plate before cooking, sprinkle with salt, peanuts and chopped coriander.

Hit the hot pot in winter, the hot pot tastes particularly fragrant.

1 pinyin 2 handles goose intestines.

3 Therapeutic effects of goose intestines.

4 Recommendations for eating goose intestines.

Cháng soaks the intestines in clean water for a period of time until the intestines absorb water and swells, then scrape off the filth with a knife and wash it again, if there is a lot of fat, it can be torn off. After washing, cut short. After the intestine is dehydrated, the Ling faction must be wiped dry and then fried, the ingredients are fried, the intestines are put down and fried quickly, and the goose intestines are fried so that there will be no big dish of water.

The goose intestine has the effect of invigorating qi and replenishing deficiency, dispersing blood in warmth, and detoxifying qi.

1.The taste of goose intestines is fresher, and it is better to distinguish its good and bad by light color and milky white, and thick and coarse appearance.