What are the spices of the 22 flavors of Cantonese Shunde roast goose?

Cantonese roast goose spices look at the normal angle: star anise, cinnamon, cloves, tangerine peel, pepper, sand ginger, cumin, cinnamon, coriander, licorice.

In fact, I couldn't find 22 kinds of spices for Cantonese roast goose.

If it is said to be a seasoning that expresses Cantonese roast goose, then naturally speaking, it can be commonly used and can be achieved.

Sugar, chicken powder, refined salt, monosodium glutamate, pepper, sand ginger, southern milk, cumin, cinnamon, cloves, light soy sauce, five-spice powder, thirteen spices, oyster sauce, pillar sauce, hoisin sauce, sesame oil, coriander powder, wine, tangerine peel, bay leaf, liskin, garlic, shallot, ginger, peanut butter, sesame paste, grinding soy sauce, Zhongnan abalone juice

There are more than 22 spices above.

Mr. Ma said: "The main thing is that the customer service of a roast training institution told him, first, if you learn the roast technology, it must be 22 kinds of spices that are authentic, because goose meat has a smell, and 22 kinds of spices need to be used." The second is that the first has also said that the roast goose is made of marinade, and there are more than 20 kinds of brine materials.

The 22 kinds of spices do not talk about the cost, for the new students, they don't understand the concept of cost, and only listen to the number of roast goose recipes.

Just about the taste, 22 kinds of spices will cause the inner cavity of the roast goose to change color, and it will be sticky with a lot of black spots of scraps, and the guests will have no appetite at a glance, and it will be endless.

It's a good thing to learn the roasting technique, but you will be sad when you are blinded, but for Xiaobai, he doesn't understand, and he can't tell which training class is good, which training roasting technique is authentic, and which roasting recipe is easy to use. Learning the roasting technique is very hard, and there will be a lot of unexpected difficulties in the process, just like Mr. Ma, only by looking at a few more roasting training institutions, and more with the family can solve the problem, the roasting technology can only test the real technology after learning, and any hard work becomes worthless.

Chinese cuisine is one, like the more commonly used thirteen spices, granulated sugar, cumin.

Tangerine peel, bay leaf, licorice, minced garlic, shallot, ginger, peanut butter, etc. Chinese cuisine is one.

I think there are a lot of them, such as wine, tangerine peel, bay leaves, licorice, minced garlic, shallots, ginger, peanut butter, etc.

Sugar, chicken powder, refined salt, monosodium glutamate, pepper, sand ginger, southern milk, cumin, cinnamon, cloves, light soy sauce, five-spice powder, thirteen spices, oyster sauce, pillar sauce, hoisin sauce, sesame oil, coriander powder, wine, tangerine peel, bay leaf, liskin, garlic, shallot, ginger, peanut butter, sesame paste, grinding soy sauce, Zhongnan abalone juice

Ingredients 1 goose, seasoning: 100 grams of salt, 50 grams of monosodium glutamate, 100 grams of sugar, 50 grams of five-spice powder, 50 grams of pepper, 50 grams of ginger powder, 10 grams of malt powder, 1 bottle of white vinegar, etc.

Zhuhou sauce, hoisin sauce, sesame oil, coriander powder, wine, tangerine peel, bay leaf, licorice, minced garlic, shallots, ginger, peanut butter, etc.

Pepper, sand ginger, southern milk, cumin, cinnamon, cloves, light soy sauce, five-spice powder, thirteen spices, oyster sauce, pillar sauce, hoisin sauce, sesame oil.

Coriander powder, wine, tangerine peel, bay leaves, licorice, minced garlic, shallots, ginger, peanut butter.

50 grams of five-spice powder, 50 grams of pepper, 50 grams of sand ginger powder, 10 grams of malt powder, 1 bottle of white vinegar, etc.

1.Wash the goose and chop it into pieces.

2.Boil a pot of boiling water and bring the goose meat to a boil. Stir until the goose meat changes color. At the same time, chop the green onion, ginger and garlic and set aside.

3.Wash the goose meat again with water.

4.Heat the oil in a pan, add an appropriate amount of sugar, and boil until golden brown.

5.After the sugar is boiled, add the prepared goose meat and stir-fry, and add the chopped green onion, ginger and garlic foam. Continue to stir-fry.

6.Add an appropriate amount of soy sauce to taste, pour in boiling water, just cover the goose meat, and simmer for about 40-50 minutes.

7.Simmer until 8 years old, add an appropriate amount of salt according to personal taste, and continue to simmer until cooked.

8.Drain the juice and serve on a plate.

1.In the production process of roast goose, you can add a certain amount of onion and garlic spices to the product, which can not only flavor but also enhance the fragrance, so that our goose tastes more mellow.

2.In the process of roast goose firing, the heat can definitely affect the color and taste of the roast goose. To make a traditional and authentic roast goose, be sure to pay attention to the control of the heat.

3.Whether the roasted goose is fragrant or not also depends on the storage of the store. The storage of the roast goose before entering the oven and the storage after firing can make the roast goose taste more umami and maintain the long-lasting aroma.

Ingredients are the basis for ensuring quality, marinade is the soul of roast goose, Lao Guang's unique secret recipe: salt, five-spice powder, monosodium glutamate, thirteen spices, sesame paste, hoisin sauce, peanut butter, oyster sauce, ginger, green onion, cinnamon, star anise, bay leaves, sugar, monosodium glutamate, head koji wine, light soy sauce, wheat tooth sugar, white vinegar, red Zhejiang vinegar, rose wine and so on The secret recipe of the ingredients has been prepared by the sophisticated technicians of the "century-old shop", and the use of smokeless high-temperature charcoal barbecue grill to barbecue at the right temperature is the secret of Lao Guang roast goose skin crispy and tender meat, this is " A hundred years of inheritance and the taste of Lao Guang". Lao Guang crispy roast goose is authentic, there is a need for detailed authentic recipe secrets and detailed technology to teach, private message.

Is the following method authentic?