Sham Well Roast Goose has become famous in recent years, how is it colored?

When roasting, grasp the precise heat, such air-drying is the necessary basis for making roast goose, no air-dried goose into the oven roast goose is easy to wrinkle, not to mention the amount of oil, it should have undergone special processing and mastered its heat.

It must have undergone special processing and mastered its heat.

When roasting, grasp the precise heat, such a goose is easy to wrinkle, not to mention the amount of oil.

With a good grasp of the exact heat, such a goose is easy to wrinkle and roast the goose in the oven without air drying.

Is there a difference between Cantonese roast goose and Sham Tseng roast goose practice technology Sham Tseng roast goose is rooted in Cantonese roast goose, just because it is fired in Sham Tseng Village, Hong Kong, and the name is Sham Tseng roast goose,

Sham Tseng Roast Goose does not refer to Sham Tseng Village in Hong Kong, but is named because the firing furnace resembles a well! Birthplace: Xinhui, Guangdong.

When baking, grasp the precise heat and sprinkle a handful of sugar at this time, and that's it.

Air-drying is the necessary basis for making roast goose, there is no air-dried goose into the oven to roast, it will leak while roasting, and the leaked water is easy to wash away the skin water, the color will be white and red, uneven, such goose is easy to wrinkle the skin, not to mention the amount of oil.

If the goose is not dried in the oven, it will leak while roasting, and the leaked water will easily wash away the skin water, and the color will be white and red, uneven.

Air-drying is a necessary basis for making roast goose, and the goose that is not air-dried is roasted in the oven.

Ingredients. <>

Light goose. Only. > salt. Gram.

Allspice. Gram.

Zhuhou sauce. Gram.

Sugar. Gram. Sand ginger. Gram.

Light soy sauce. Gram. Vinegar. Gram.

Maltose. Gram.

Red pigment. Gram.

Accessories. Goose to taste.

Go to the right amount. Whole goose to taste.

5. Spices to taste.

Appropriate amount of belly. Appropriate amount of boiling water.

Appropriate amount of cold water. Sugar water to taste.

Appropriate amounts. Appropriate amounts.

The practice of roasting goose in a deep well.

Preparation: 1 light goose, take out the internal organs from the tail, do not break the outer skin, take out the lungs and trachea tube to wash, and blow through a small hole in the back of the neck. Tummy filling:

Mix 15 grams of salt, 5 grams of five-spice powder, 25 grams of Zhuhou sauce, 10 grams of sugar, 5 grams of sand ginger powder, and 10 grams of light soy sauce, fill them into the stomach, and pierce the tail hole with a goosetail needle. Splashing skin: Blow from the small hole and then pour boiling water over the skin, and splash evenly from the head to the goose.

Hook: Hold the left wing in the left hand, go up to the left wing first, insert the hook into the wing socket first, then hook the right wing, and the goose head penetrates into the ring. Epithelium:

500 grams of rice vinegar, 200 grams of maltose, and 2 grams of orange-red pigment are placed in the eggplant cavity, squatted in hot water and stirred well, and then taken out and poured on the goose. Drying: Roast the goose over low heat until dry.

Hello, I'm glad to answer for you: the current deep well roast goose is not delicious because it is not in accordance with this method to get it is not traditional 1 whether the duck is full and high, whether the skin is evenly hung, and whether the duck skin is dried and hardened before it is roasted! According to the ratio of the recipe tutorial in my own store, I hope to help you with the finch fiber 1 Buy back the white-striped duck without a broken skin, and prepare for the back inflation!

2 Boil a pot of boiling water in a pot 3 Skin-to-water ratio: 15 catties of water, 550 grams of maltose 1 lemon slice, 250 grams of white vinegar Mix thoroughly, mix thoroughly, 4 Skin, water, crispy pulp, skin, water, ratio of duck skin, 500 grams of flour, 250 grams of custard powder, 100 grams of clear noodles, 5 grams of baking powder, 20 grams of wheat flour, 10 grams of salt, 5 grams of alum, 5 grams of bubble multi-source, 100 grams of white vinegar mixed evenly, 75 grams of red vinegar, 50 grams of rose wine, 120 grams of maltose, 8 pounds of water, 250 grams of prepared powder, boil over low heat, After cooling, use 5 ways to use 1 After the duck is pumped and drenched with boiling water, the hanging skin water is blown in the electric fan for 1 hour, and the crispy slurry water is hung once, and it is roasted after blowing for 6 hours! It can achieve the color of jujube red, crispy and not greasy roast duck effect! Ruler.

Hello, dear <>

According to your description, through inquiry, I learned that the deep well roast goose is not delicious and cannot be popular in foreign markets for the following reasons: 1Different food tastes in different placesRoast goose has different tastes for the different eating habits of each region, resulting in some people not liking it very much.

2.Production method: The production process of the repetition ruler miscellaneous roast goose is complex, requiring more than 10 processes 3The varieties of geese are different, and the authentic deep well roast goose must use the lion's head goose of Chaoshan, and if you want to make delicious deep well roast goose, you must use this goose to make it.

Therefore, based on the above points, Hu Daitong can lead to deep wells and burnt pants, and the Tan goose is not as authentic and delicious as before. <>

Both kinds of roast goose are from Guangzhou, belong to Cantonese cuisine, and are traditional barbecue meat in Guangzhou. Shenjing roast goose originates from Shenjing Village, Changzhou Island, Huangpu District, Guangzhou, the roast goose made by the village has crispy skin and delicious meat, and other Guangzhou roast goose is similar in the selection of materials, the production process is similar, and the taste also has its own characteristics.

Cantonese roast goose and deep well roast goose.

Is there any difference?

Sham Tseng roast goose is rooted in Cantonese roast goose, only because it is fired in Sham Tseng Village, Hong Kong, named Sham Tseng roast goose, named Sham Tseng roast goose, since its listing has been with the traditional production process, authentic taste, good nutritional value and a long history of deep love from consumers and friends. Cantonese roast goose is Cantonese roast meat.

of one type; The Sham Tseng roast goose technique has evolved from the Cantonese roasting technique, and its most basic operation is the same, with only minor improvements in some small details. Secondly, as far as Cantonese roast goose is concerned, due to the different roast masters, the ingredients will be slightly different, so the roast meat made has its own style and characteristics. Although the technology and operation methods of Cantonese roast goose and Sham Tseng roast goose are at the same starting point, their characteristics are also different after years of improvement.

Cantonese roast goose and deep well roast goose, there are the same, there are differences, but it belongs to a kind of food in the food industry, in the food industry is also welcomed by people, in recent years their development prospects are very good, by the majority of consumers and friends.