Chaoshan braised goose is very famous, what are the characteristics?

Chaoshan braised goose uses southern ginger, not ginger, while ginger is used in other places. This is the special feature of Chaoshan braised goose. In addition to the spicy taste of ginger, southern ginger itself has a strong mellow flavor, and it is also a more commonly used condiment, and it can warm the stomach and disappear, and dispel cold and qi.

The appearance of Chaoshan braised goose looks particularly golden and buttery, and the skin is also very crispy, the meat is also very firm, and the taste is a little sweet, suitable for all ages.

Chaoshan braised goose meat is more delicious, goose meat will not be very firewood, after the goose meat is marinated, the meat is more tender, followed by goose meat will be more fragrant after marinating.

"In Chaoshan, the most expensive brine goose head ** as high as 2600 yuan, this brine goose head is from Chenghai, Guangdong, for outsiders, this is absolutely sky-high, and in the eyes of Chaoshan people, this is a fuss, goose head sold ** is not unusual, because they always deal with thousands of dollars of goose heads on weekdays. ”

I have heard that the lion's head goose from Chenghai, Guangdong Province has a very high nutritional value and is very popular in the market, which is why it is so high.

A braised goose head sells for 2,600 yuan, which is more surprising for some people from other places, and for Chaoshan people, this is very daily**, which is their so-called lion's head goose.

In Chaoshan, the braised goose has a history of nearly 100 years, and no one knows it, and no one loves it! The selection of lion head goose marinated, the meat is fat, fragrant and slippery, fat but not greasy. Whether the marinade is delicious or not, the key lies in the marinade, different marinades have their own secret recipes, today I will share with you a simple and easy-to-operate Chaoshan marinated goose production recipe.

Chaoshan braised goose production preparation materials:

1 lion's head goose, 750g of soy sauce, 250g of fatty pork

100g of refined salt, 100g of ginger, 50g of rock sugar

90g of liquor, 10g of Sichuan pepper, 10g of cinnamon

clove g, coriander head 50g, lemongrass 50g

10g star anise, 10g licorice, 10g color oil

50g of garlic and about 5kg of water.

Chaoshan braised goose production steps:

1. Before the braised goose is put into the pot, it needs to be marinated again to remove the smell.

2. Take out the internal organs of the light goose on the abdomen, wash and dry, wipe 100 grams of refined salt inside and outside the goose body, and use bamboo chopsticks to stand in the abdominal cavity.

3. Stir-fry the Sichuan pepper grains until fragrant, and put them in sanitary gauze with ginger, star anise, cinnamon, licorice, and cloves to bandage them into a ball, and put them in the brine pot after the marinade is done, add soy sauce, color oil, rock sugar, ginger, lemongrass, and white wine; Cut the fatty pork into pieces and put it in a braised pot, then add water to boil over high heat, and a pot of thick braised soup is ready. Do not put condiments such as monosodium glutamate, as this will ruin the taste of lo-mei. Rock sugar is different, which increases the flavor and makes the marinated meat more flavorful.

4. Put the garlic, coriander and ginger into the belly of the light goose, put the goose into the brine pot, and cook for about 1 hour and 30 minutes. In the middle, the braised goose should be lifted away from the soup, and then put down, repeating four times. And turn the goose body several times to make it flavorful, then pick it up and let it cool, and take out the bag.

Precautions for making Chaoshan braised goose:

For each part of the goose, the boiling time is different. The production method of authentic Chaoshan braised goose is to keep rotating the hook in the high-temperature operation room, because the braised goose has to carry out many processes such as hanging soup, pouring marinade, cold hanging, and collecting juice, so as to control the boiling time of different parts, so as to ensure that the appearance of the braised goose is bright in color, and all the marinade essence is inhaled inside, and the salty fragrance is delicious!

1. Serve with material forest: 1 Chenghai lion's head goose (light goose) (about 6000 grams), 250 grams of pork fat, 10 grams of Sichuan pepper, star anise, cinnamon, licorice, 5 grams of cloves, 5 grams of monk fruit, 10 grams of grass fruit, anise, cumin, 25 grams of red shell rice, 150 grams of ginger, 50 grams of fragrant mang, garlic, coriander, and red pepper. 750 grams of dark soy sauce, 400 grams of light soy sauce and fish sauce, 10 grams of monosodium glutamate, 100 grams of refined salt, 50 grams of rock sugar and Shao wine.

2. After the light goose takes out the internal organs in the abdomen, wash and dry, wipe the goose meat with 100 grams of refined salt, and use bamboo chopsticks to stand horizontally in the abdominal cavity.

3. Stir-fry the Sichuan pepper grains in a wok until fragrant. Take a piece of sanitary gauze and spread it out, put in star anise, cinnamon, licorice, cloves, and Sichuan peppercorns, and tie it up into a ball. Take a brine pot, put in the "cloth ball", add soy sauce, red shell rice, rock sugar, ginger, fragrant mang, Shao wine, cut into chunks of fatty meat, and then add water.

Boil it over medium heat to make brine. After putting garlic, coriander and ginger in the belly of the goose (remove it when it is cooked), put it in the brine and cook it for about 1 hour and 30 minutes (in the middle, the braised goose should be lifted out of the soup and then put down, repeat four times, and pay attention to turning the goose body several times to make it flavorful), and then pick it up and let it cool for later use.

4. Slice the cooked braised goose on a plate and drizzle with the marinade.

Summary. After the Chaoshan braised goose is marinated, you can fry the braised goose.

After the Chaoshan braised goose is marinated, you can fry the braised goose.

The braised goose can also be mixed with small buried cucumber slices, dipped in orange oil to break off the bones of the braised goose (boiled radish soup on the bones, add some parsley, sprinkle pepper, especially sweet), and slice the meat. Sliced small cucumber, a slice of goose meat and a slice of cucumber, and then dipped in Chaoshan special orange oil, which is particularly fresh and refreshing.

You can also refer to the tide of the Beijing roast duck in the north, the braised goose is also boneless, meat slices, with some shredded green onions, shredded ginger, only teasing shed cucumber shreds, sweet noodle sauce. Buy a bag of roast duck burritos and steam them hot, which means that it is a super delicious braised goose burrito!

I know that.

Can you keep it in the refrigerator.

Can be refrigerated.

Refrigerate and take it out and stir-fry it before eating?

That's right, take it out and you can continue to eat.

As long as it's not frozen, it's cold now, and it can be stored in the refrigerator for a long time.

Is it microwaved or stir-fried?

Microwave it will be fine.

Microwave heating, microwave heating is fast, a small amount is heated many times, don't load too much at a time, and the time can be tens of seconds.

It is carried out for local policy reasons.

The braised goose test that has gone viral on the Internet, the scientific name is "tide-style lo-mei" special vocational ability assessment, which is actually one of the ways to evaluate skilled talents, and other methods also include vocational qualification appraisal and vocational skill level recognition.

Among them, vocational qualification appraisal and vocational skill level recognition is a comprehensive evaluation method, and the evaluation results are divided into 5 levels from junior workers to senior wide clearance technicians, and special vocational ability is the minimum skill unit of employment, and it is also the basic component of skilled occupations.

Related introductions. According to the Shenzhen Municipal Human Resources and Social Security Bureau, the "Cantonese Cuisine Master" project launched by Guangdong Province in 2018 came into being in order to encourage everyone to learn a craft, improve their employment and entrepreneurship ability by relying on a skill, and help alleviate poverty and become rich and rural revitalization.

In order to promote the high-quality development of the "Cantonese cuisine master" project, since 2019, Guangdong Province has uniformly developed a number of special professional abilities of "Cantonese cuisine masters" such as Chao-style lo-mei production, Chaozhou-style cuisine cooking, Hakka cuisine cooking, Cantonese cuisine cooking, Cantonese dim sum production, and Guangdong siumei production, and subsidies will be given to those who pass the assessment.

The main and ingredient varieties required for the production of tide-style lo-mei are cautious, complicated and time-consuming, and candidates need to have certain operating experience or special training to complete it. Judging from the assessment we have organized this year, the pass rate is by no means 97% of the online legends, and the pass rate of reference personnel with certain skills is less than 70%. Shenzhen Municipal Human Resources and Social Security Bureau reminded.

Ingredients: 500g pork belly, 500g goose meat.

Excipients: 30 grams 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, appropriate amount 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. Blanch the pork belly for later use.

3. Heat oil in a pot, add green onions and ginger slices and stir-fry until fragrant.

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

5. Add water, rock sugar, cinnamon and 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, reduce the juice over high heat, stir-fry constantly, and sprinkle with chopped green onions.

8. Serve out and finish.

Ingredients: 1 goose, a large piece of ginger, a small amount of licorice, a small amount of cloves, 1 soy sauce, an appropriate amount of cinnamon, an appropriate amount of star anise, an appropriate amount of garlic, an appropriate amount of rock sugar, an appropriate amount of salt, an appropriate amount of shiitake mushrooms.

The practice of Chaoshan braised goose:

1. Rub the goose with salt and marinate for one day.

2. Chaoshan marinade.

3. Shiitake mushrooms. 4. Put the rock sugar into the pot and melt into syrup.

5. Add water and soy sauce.

6. After the water boils, put the goose in and boil until the water boils.

7. Three hangings, three into the water.

8. Keep boiling fiercely.

9. Stir and mix. 10. Boil it.

11. Continue to boil.

12. Boil. 12. Boil.

13. It's done, in addition to braised goose, braised duck, pig's head meat, and pork belly, the braised soup can be.

Ingredients: 6 goose wings, chili peppers

10 grams, garlic: 15 grams, bay leaves: 3 grams, monk fruit:

3 grams, grass fruit: 1 piece, cumin: 3 grams, star anise:

3 grams, lemon leaves: 3 slices, water: appropriate amount, dark soy sauce:

15 grams, soy sauce: 50 grams, rock sugar: 10 grams, barbecue sauce:

15 grams, salt: 3 grams.

1. Prepare all materials and clean the goose wings.

2. Pour an appropriate amount of water into the pot and boil, put the goose wings in and blanch the water 3. Scoop up the goose wings, rinse them with water, and drain the water.

4. Add an appropriate amount of water to the pot, add chili, garlic, bay leaves, monk fruit, grass fruit, cumin, star anise 5, add barbecue juice and bring to a boil.

6. Add the goose wings.

7. Cover and cook for 35 minutes over medium heat.

8. Turn off the heat and let it brew for 30 minutes, then cook for 10 minutes.

9. Turn off the heat to complete.

Braised goose has a unique production method and exquisite ingredients. The famous Chaozhou Chao'an Phosphorus River Township of Xikou Township--"Xikou goose meat"It is even more popular and famous. Some old overseas Chinese who have returned to their hometowns have also made a special trip to taste it.

It has its own unique recipe, and the goose meat that comes out of it is amazing! Here is a brief introduction to the cooking method of braised goose for gourmets. If you are interested, you may wish to visit the kitchen and make it yourself.

1 Materials: goose-only, two catties of high-grade soy sauce, two taels of sugar, two taels of salt, half a tael of monosodium glutamate, one lemongrass, six coins of cinnamon, six coins of Sichuan pepper, six coins of star anise, three coins of gandan, three coins of cloves, two pieces of garlic, six taels of southern ginger, one pound of fatty pork, and water to soak the goose as the degree.

2 Fry the Sichuan pepper until it is slightly fragrant, slice the fatty meat, crush the ginger, add soy sauce, sugar, star anise, lemongrass and garlic, add water, bring to a boil over low heat to make a marinated soup. (Sichuan pepper and other spices should be wrapped in gauze into small packets).

3 After slaughtering the goose, remove the feathers, wash it with water, hang it up to dry, evenly wipe it on the skin and inner cavity of the goose body with salt, stop for a while, and put it into the prepared braised soup (the braised soup is to submerge the goose body and fill the belly).

After simmering for about 10 minutes, hang the goose away from the noodle soup. After it cools slightly, put it in the braised soup and simmer for another 10 minutes, then remove the noodle soup. This is to make the goose body heated evenly inside and outside, and make it easy to color, and the color is smooth and glamorous after being marinated.

Finally, put the goose into the braised soup and boil for about two hours, turning the goose several times in the middle. After marinating, remove and let cool, then cut into pieces and put on a plate, and evenly top with an appropriate amount of marinated soup. If you cut the goose when it is still hot, it will be unsightly due to muscle contraction.

In recent years, with the development of production, the economy is active, and the people's living standards have improved. Every four o'clock and eight festivals, there are often stalls in the market on behalf of the slaughter, and the roadside is full of cauldrons and big dings, full of festive atmosphere; Usually feasting guests, people always like to serve a plate, go to the market to chop a plate of goose meat, with a few verdant coriander, spice a dish of garlic vinegar, dip and eat, its taste is endless. For more information, see the Chaoshan Three Cities Pass.