Goose steaming is so bad, can freezing it in the fridge make the meat a little firmer?

If you freeze it in the refrigerator and then take it out to heat it, the same situation will still occur, and it is best to add a little vinegar to it.

I guess it's not okay, if you freeze it in the refrigerator and cook it again, it still tastes the same as the original, and the meat is also relatively rotten.

If it is steamed, it can be refrigerated in the refrigerator. This will make it firmer, but eat it cold. Yan's income is too bad, and it is put in the refrigerator. It's okay to eat it cold. You can slip around while eating.

I took it and put it in the fridge today, and the custard was broken, and he couldn't make the meat firmer, and he just hardened it, but it was still so rotten.

If it's useless, even if it's frozen in the refrigerator, the meat won't become firm.

Divide the goose meat well. Soak in water for 20 minutes, freeze and then pour water on freezing. A film of ice is formed. It can be guaranteed for three months, and the meat is still fresh.

If you steam it a little more and increase the heat, it will become firm.

Putting the steamed goose meat in the refrigerator will not make the meat firmer.

The goose meat is so steamed that when you put it in the refrigerator and freeze it, the meat will not become firm, but will be even more unpalatable.

Goose steaming is so bad that freezing it in the refrigerator doesn't make the meat any more delicate, and the meat will become even worse when you take it out after freezing.

The goose meat is too badly steamed.

You can freeze it in the refrigerator.

Strictly speaking, it can make the meat a little firmer.

Nana freezes it in the refrigerator to make the meat firmer, no, it won't have this effect.

Freezing doesn't work, there's no way to change that.

1. Use beer to stew goose meat, don't use water, use all beer, and then simmer over low heat.

2. Add a little vinegar or sugar to the stewed goose meat.

3. Add a small bag of tea leaves to the stewed goose, or put two hawthorns.

4. Add a few cherry leaves and stew them together in a pot, the goose meat is not only rotten, but also delicious.

5. The most traditional method is, of course, to use a pressure cooker to stew.

Material. 1 2 pounds of goose breast, 1 2 cups of shredded ginger, 1 4 cups of shredded chili pepper, 1 2 cups of celery, 1 1 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tbsp sugar.

Method. (1) Wash the goose breast and smear it with a little salt, add water and boil over high heat, then change to medium heat and cook until the blood water is released, then turn off the fire, cover the pot and simmer the goose meat, pick it up and let it cool, and then cut it into thin slices for later use.

2) Blanch the celery segments in hot water, rinse them with cold water, and then drain the water for later use.

3) Mix the seasoning and goose slices evenly, marinate and then put other ingredients into the mixture, when serving the plate, you can use chopsticks to arrange the goose slices first, then spread other ingredients, and finally pour the sauce.

Goose meat is the meat of duck animals and geese.

Nutritive value. Goose meat contains protein, fat, vitamin A, B vitamins, niacin, sugar. Goose eggs contain protein, oil, lecithin, vitamins, calcium, magnesium, iron, etc.

Goose meat is high in protein, rich in essential amino acids, vitamins, trace elements, and low in fat. Goose meat is rich in nutrition, low fat content, high content of unsaturated fatty acids, which is very beneficial to human health According to the determination, the protein content of goose meat is higher than that of duck, chicken, beef, and pork, and the lysine content is higher than that of broiler chickens. The goose meat flavor is sweet and flat, which has the effect of replenishing yin and invigorating qi, warming the stomach and opening the stomach, dispelling rheumatism and anti-aging, and is the top grade of traditional Chinese medicine food therapy.

Let me share my experience because I have been making goose meat for the past two years.

There is a lot of time, and now we have goose meat in the store, so I will say a few more words to you. The geese are also divided into old and young, and the old geese must be delicious. But it was difficult to stew, and the day before yesterday I stewed an old goose of about three years with a pressure cooker.

After chopping for about an hour, the meat is still not rotten.

Soak the goose meat in water and wash it, control the moisture, do not blanch the fresh goose, and add green onions and ginger.

Stir-fry the fragrance, add star anise pepper, cinnamon grass fruit, dry chili pepper and stir-fry, add an appropriate amount of spicy sauce, pour in the goose pieces and stir-fry over low heat to make the fragrance, and cook into the cooking wine.

Add water, the amount of water should be increased at one time, boil over high heat for five minutes, turn to low heat and simmer, do not use high heat. Simmer for about an hour, and finally reduce the juice on high heat, pour in sesame oil to put it out of the pot and put it on the plate, so that the goose meat is soft and rotten, and the meat is not stuffed with teeth.

Star anise, cinnamon, ginger. The specific method is as follows, first prepare the ingredients: goose meat: 2600g, salt: appropriate amount, ginger: appropriate amount, star anise: appropriate amount, Sichuan pepper: appropriate amount, cinnamon: appropriate amount.

1. Wash the goose meat with water and cut it into pieces, then blanch it in a pot and then take it out for later use.

2. Put the blanched goose meat into the pressure cooker, then add ginger slices and an appropriate amount of warm water.

3. Then add the washed peppercorns, star anise, and cinnamon. Cover the pot, simmer for 40 minutes.

4. Prepare a clean and waterless container, and put out the stewed goose meat and enjoy.

1 white goose, 3 pieces of flour skin, 1 green onion, 1 piece of ginger, 5 dried chili peppers, 2 star anise, 3 grams of Sichuan peppercorns, 30 grams of soy sauce, 450 grams of old rice wine, 20 grams of rock sugar, appropriate amount of salt, appropriate amount of oil.

1 The whole goose is cleaned, chopped into pieces, soaked in warm water, cut into cubes, and cut the green onion and ginger for later use.

2 Add water to a pot, blanch the goose pieces and bring to a boil over high heat.

3 Cook for 5 minutes after boiling, then skim off the blood foam.

4 Cook until the goose meat is tightened and the meat turns white, remove it, and put it in a basin to cool and serve.

5 In another wok, pour in a little oil, add rock sugar and stir-fry the sugar.

6 Stir-fry over low heat until the rock sugar melts and bubbles.

7 Add the goose meat, adjust the heat, and stir-fry quickly to color.

8 Add soy sauce and stir-fry, add old rice wine and bring to a boil.

9 Add ginger slices, green onions, dried chilies, star anise, Sichuan peppercorns and other seasonings.

10 Add water, cover the pot.

11 Bring the heat to a boil, reduce the heat to a low heat, and simmer. Simmer over low heat for 2 hours until the goose meat is cooked through.

12 Add the flour and salt to taste. Wait for the powder skin, transparent and soft, and it can be completed.

My experience is that putting a little sour in ingredients, such as hawthorn, plum, or vinegar, will make protein foods easy to stew.

For example, peanut kernels and soybeans have a relatively high protein content, and there are elderly people at home, who always want to stew some rotten, and add a little sour, which will help.

Isn't the "Plum Blossom Student" in the restaurant delicious? I have used plum, hawthorn, and vinegar as mentioned above.

Summary. The most traditional method is, of course, to use a pressure cooker to stew, which can stew the goose meat quickly and well, and can retain the original taste of the goose meat.

The most traditional method is, of course, to use a pressure cooker to stew a sedan chair, the pressure cooker can stew the goose meat quickly and well, and it can retain the original taste of the goose meat.

1. How to stew goose meat: 1. Add a few cherry leaves and stew them in a pot together, the goose meat is not only rotten, but also delicious. 2. Use beer to stew goose meat, don't use water, use beer to accompany the wine, and then simmer over low heat.

3. Add a little vinegar or sugar to the stewed goose reed meat. 4. Add a small bag of tea leaves to the stewed goose meat, or put two hawthorns. 5. The most traditional method is, of course, to use a pressure cooker to stew.

In terms of utensils, few people will use the "dangerous" pressure cooker with early buttons, but in fact, it can quickly and well press the food and cook it to the taste.