How to eat goose meat, how to eat goose meat

Goose meat can be eaten with potatoes, first the goose meat is slaughtered and processed and chopped into pieces, and then put it in the pot to boil and skim off the foam, clean the potatoes and cut them into blocks, add an appropriate amount of oil to the pot and heat it, put the green onion and ginger in it and stir-fry it, then put the goose meat in it and stir-fry, add the appropriate amount of salt, sugar and soy sauce, slowly simmer for 30 minutes, and then put the potato pieces in and stew until the potatoes and meat are cooked and can be served out to eat.

Goose meat can also be eaten with lettuce and spring shoots, first chop the goose meat into pieces and soak it in water, then put it in the pot, add an appropriate amount of water and ginger, add some cooking wine after cooking, cook slowly for 60 minutes, and then cut the spring bamboo shoots lettuce after cleaning, wait until the goose meat becomes rotten, and then continue to cook over high heat for more than 10 minutes to eat.

The nutritional value of goose meat.

Goose meat contains protein, niacin, B vitamins, fat, protein, iron, etc., the probability of chronic diseases can be reduced by eating some goose meat, which can achieve the effect of warming the stomach, replenishing deficiency and invigorating qi, if the usual appetite becomes not so good, there is no strength and thirst problems, then it is good to eat some goose meat appropriately, which can effectively control the disease.

Eating goose meat can also relieve cough symptoms, can prevent coughing, for people with chronic bronchitis, colds and elderly edema, chronic nephritis problems, it is quite good to eat some goose meat appropriately, and it is also very suitable to eat goose meat in the cold winter, the general population can eat, and it is more suitable for malnourished people.

Goose in the pot. <>

Ingredients: Ingredients: fresh goose meat, five-spice rice noodles.

Seasoning: lard, cooking wine, salt, monosodium glutamate, ginger, green onion, clear soup.

Method: 1. Wash the goose meat quietly and cut it into 4 cm long and 2 cm wide pieces. Smash half of the green onion and ginger, cut the other half of the ginger into rice, and mince the green onion.

2 Put the lard in the pot and cook until it is 70% hot, add the goose pieces, add salt, cook in the cooking wine, fry until the skin belt is yellow, put it in a bowl, put the green onion and ginger that have been beaten, and steam it for about 15 minutes.

3. Put oil in the pot and heat it for 60 percent, put the steamed goose meat, then put in ginger rice, minced green onions, monosodium glutamate and clear soup, sprinkle spiced rice noodles while stir-frying, fry over medium heat until the soup in the pot is not dry, and it is ready to be served.

White chopped goose meat. Material:

Goose meat, ginger, green onion, rice wine, orange paste, nine-story pagoda in the mausoleum hall, red pepper powder, soy sauce, wine.

Method:1Loosen the ginger with a kitchen knife and cut the green onion into long sections for later use.

2.Remove the fine hairs on the surface of the goose, and then wash the inside for later use. Kuzhou.

3.Put the goose in the pot, add water and wine, the amount should be about 5 cm high above the goose meat, please add the amount of wine according to your personal preference.

4.Add the ingredients of method 1, boil over high heat, turn to low heat, cover and simmer for about 1 hour, take out the goose meat, cover with a clean damp cloth, so as to prevent the surface of the goose meat from being air-dried. When the goose meat is cool, slice and serve.

5.Mix the seasoning 2 evenly to make the nine-layer tower dipping sauce, take another dish and pour it into the orange sauce, and when eating meat, you can dip the orange sauce or the nine-layer tower sauce without covering it.

Summary. How to make goose meat: 1. Soak the goose meat in water, and if the blood is still there, blanch it with water (soak for two hours).

2. Boil water in a pressure cooker in advance. After blanching the goose meat, put the meat directly into the warm water and add the ginger slices. 3. Then add the washed peppercorns, star anise, and cinnamon.

Bring to a boil and reduce the heat for 40 minutes. (Domestic geese are more difficult to cook, if it is a feed goose 15 minutes is enough). 4. The delicious goose meat is out of the pot.

Don't forget to drink goose soup as well, to maintain health and relieve cough. (Because there is a lot of meat in one pot, the salt should be put in when you eat it).

How to shout about goose meat: Bu Hong 1, soak the goose meat in water, and if the blood is still there, blanch it with water (soak for two hours). 2. Boil water in a pressure cooker in advance.

After blanching the goose meat, put the meat directly into the warm water and add the ginger slices. 3. Then add the washed peppercorns, star anise, and cinnamon. Turn the pot to a low heat for 40 minutes.

(Domestic geese are more difficult to cook, if it is a feed goose 15 minutes is enough). 4. The delicious goose meat is out of the pot. Don't forget to drink goose soup as well, to maintain health and relieve cough.

(Because there is a lot of meat in one pot, the salt should be put in when you eat it).

Goose meat contains various amino acids necessary for human growth and development, and the nutritional value is also high. And the fat content in goose meat is low, only a little higher than chicken, and much lower than other meats, which is good for human health. The melting point of goose meat fat is very low, the texture is soft, and it is easy to be digested and absorbed by the human body.

You can make bean bubble roast goose. Here's how to do it, first prepare the ingredients: goose meat:

1000g, fried tofu: 300g, salt: appropriate amount, soy sauce:

Appropriate amount, monosodium glutamate: appropriate amount, cooking wine: appropriate amount, blended oil:

Amount. 1. Wash the goose meat and chop it into small pieces for later use.

2. Heat the pot and put a little oil.

3. Add the goose pieces and stir-fry, spray cooking wine to remove the smell.

4. Add soy sauce to add color.

5. Add the bean bubbles.

6. Add water and simmer for 60 minutes.

7. Put salt. <>

8. Put monosodium glutamate.

9. Stir-fry evenly.

10. Serve it out and it's done.

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.

Homemade goose meat. Material:

Goose meat, green bamboo shoots, red pepper, green onions, ginger, cooking oil, soy sauce, cooking wine.

Bean paste, refined salt, monosodium glutamate.

Method:1Wash the goose meat and cut it into cubes; Cut the green bamboo shoots into hob blocks; Slice green onion and ginger;

2.Heat the oil, stir-fry the bean paste, green onion slices and ginger slices in the pot, wait for the fragrance, put the goose meat into the stir-fry slightly, cook in the cooking wine and soy sauce, add the refined salt and monosodium glutamate and continue to stir-fry;

3.When the meat is colored, add an appropriate amount of boiling water, after boiling, turn to low heat and burn slowly, and when the meat is cooked, put in the peppers and green shoots, and the green shoots can be cooked after they are cooked.

Qinqin is happy to answer for you: how to make goose meat delicious pie dates: the practice of delicious braised goose meat:

1. Wash the goose meat and orange in a pot under cold water Add ginger slices and cooking wine to blanch and skim off the foam after blanching The goose meat is removed and set aside, 2. Prepare the ingredients Ginger slices and cut the green onion into sections, 3. Put the spices together (tips: you can soak it in hot water to prevent the pot from sticking), 4. Put oil in the pot Add rock sugar and fry the sugar color, 5. Melt the rock sugar until sesame oil color Put the green onion and ginger and stir-fry until fragrant, 6. Add spices and stir-fry until fragrant, 7. Add two small spoons of Pixian bean paste and stir-fry until fragrant, 8. Add goose meat and stir-fry evenly Add a spoonful of cooking wine A spoonful of dark soy sauce Two spoons of light soy sauce, 9. Stir-fry for a while, 10Add water to cover the goose meat (you can also add beer here) bring to a boil over medium heat, 11 This is forty or fifty minutes later, you can almost taste the salty and light, add a little salt if it is light, and then grunt. It will be ready to cook in about an hour.

Here's how to make goose meat delicious:Ingredients: 500g of pork belly, 500g of goose meat, 30g of rock sugar, 1 cinnamon, 1 star anise, 20 ml of light soy sauce, 5 ml of dark soy sauce, 1 handful of green onions, 15 ml of ginger, 15 ml of oil, 10 ml of cooking wine.

1. Cut the goose meat into small pieces, prepare a pot of cold water and boil the goose meat together to skim off the foam and set aside.

2. In the same steps, prepare the five pieces of trouser meat for later use.

3. Put a spoonful of oil in the pot and heat it, the red dots in the pot will turn into a red circle, and the green onion and ginger slices will stir-fry until fragrant.

4. Put the goose meat and pork belly into the stir-fry, add 10ml of cooking wine, and remove the fishy smell.

5. Add an appropriate amount of hot water, which is about the same level as the meat, put rock sugar to melt the rock sugar, and add a cinnamon star anise.

6. Pour in about 20ml of light soy sauce and about 5ml of dark soy sauce, mix well, cover the pot and simmer over medium and low heat.

7. Cook for about 1 hour, Sun Jian reduces the juice on high heat, stir-fry constantly, and sprinkle with chopped green onions.

8. Turn off the heat when the juice is almost complete.