Goose meat recipe big whole home cooking tips, goose meat recipe home cooking

Ingredients: 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.

Lotus wind goose cage.

Ingredients: glutinous rice, goose meat, sweet beans, shrimp, red pepper grains, diced ham, lotus leaf.

Seasoning: dark soy sauce, lard, butter, salt, monosodium glutamate, chicken essence, sugar, corn starch, salad oil, red cherry, coriander leaves.

Method: 1. Steam the glutinous rice in the steamer, add lard, butter, dark soy sauce, monosodium glutamate, chicken essence and sugar and mix well and set aside.

2. Change the wind goose into strips, take a small steamer with lotus leaves, put the steamed glutinous rice, put the wind goose meat strips, and steam it for 20 minutes with a strong fire to take it out.

3. Put the pot on the heat, add water to boil, add sweet beans, shrimp, red pepper grains, diced ham and boil water for 1 minute and remove it.

4. Put the salad oil in an empty pot and boil it until it is 50% hot, and drain the oil from the raw materials that have been boiled over low heat for 30 seconds.

5. Put the pot on the heat, add 50 grams of water, salt, monosodium glutamate, and sugar to boil, then use cornstarch to thicken the thickener, add the sweet beans, shrimp, red pepper grains, and diced ham that have slipped through the oil, pour the oil on the steamed glutinous rice wind goose, and place red cherries and coriander in the middle.

White chopped goose meat. Material:

Goose meat, ginger, green onion, rice wine, orange paste, nine-layer tartar powder, 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.

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 you can dip the orange sauce or the nine-layer tower sauce when eating meat.

1. Stewed goose meat.

1. Simmered goose broth.

2. Nowadays, poultry such as chickens, geese, and ducks cannot be slaughtered on the spot in the farmers' market, but only those that have already been slaughtered in the market.

3. Buy back the pounds, go home and clean it up again. There were few people who ate, so they used catties.

4Blanch the goose meat first.

5. When you are squeezed with water, add ginger slices and rice wine! Get rid of the fishy smell!

6 key condiments: sand cucumber, yam, ginger slices, pepper!

7. Combine the duck meat and condiments into the pot, and put the water before the duck meat is two centimeters! Cover and pick the chicken, duck and goose gear! After boiling, open the lid and remove from the pot!

8Put salt seasoning before starting the pot, and the hot stewed forehead bone broth is done!

The process of stewed goose meat: 99 Put salt seasoning before starting the pot, and the hot stewed forehead bone broth is done!

Tip: It is necessary to simmer goose meat with water before cooking!

The nutritional content of goose soup is also relatively high, in order to ensure excellent health and wellness effects, in the case of boiling broth, other foods can be added, such as putting in Huai yam is very good, which is conducive to promoting the health care effect of bone broth, its key food is duck meat, iron stick yam, and you can also put in the appropriate wolfberry, which is aimed at improving the body's immunity, improving kidney function, can play a certain role.

2. Goose broth.

Method. 1. After peeling the yam, immediately soak it in water to avoid air oxidation;

2. Clean the soil goose, control the moisture, and chop the blocks;

3. Put cold water into the pot, bring the fire to a boil, add some rice wine, boil again for 2 minutes, and remove the white foam;

4. Scoop it up and wash off the white foam and residue on the surface of the goose with warm boiled water;

5. Put the washed goose into the stone pot, add enough boiling water at one time, and boil over high heat;

6. After skimming the white foam, add green onion and ginger slices, turn to low heat and simmer for 40 minutes;

7. Add the Chinese yam cut into hob pieces and simmer over low heat again;

8. Simmer until the yam is crispy, season with salt, and sprinkle in the washed wolfberries five minutes before cooking.

Ingredients for the stewed goose meat.

Goose meat, cooking wine, green onions, ginger, garlic, peppercorns.

Preparation of stewed goose meat.

First of all, we need to prepare all the ingredients, then choose to peel the goose meat and cut it into small pieces, put it in hot water, add cooking wine, stir it to skim off the foam, and at the same time let the goose meat go fishy. At this time, we need to put oil in the pot, pour in the goose meat, then put in the prepared green onions, ginger and peppercorns, stir-fry, wait until the stir-fry for a while, add an appropriate amount of water, stew the goose meat until it is fully cooked, and then you can start eating.

The edible effect of stewed goose meat.

Stewed goose meat is a kind of food we are familiar with, many of us will love to eat this kind of food in ordinary times, it is very helpful to our health, first of all, the main nutritional component of goose meat is protein, its protein content is higher than duck, chicken, beef and pork, we can eat this food to supplement nutrition, at the same time, the fat content of goose meat is also relatively low, and it is high-quality fat, because it contains more unsaturated fatty acids, people who want to control weight can also happily eat stewed goose meat, It can solve the discomfort of the stomach and intestines, and it will also be good for us to promote digestion, so we should not miss eating stewed goose meat in ordinary times.

Stewed goose meat is a kind of food that we are very familiar with, many people will love to eat this kind of food in ordinary times, and eating it often can help us supplement nutrition very well, especially can promote the health of the stomach and intestines, especially to promote digestion, and eating stewed goose meat can also reduce cholesterol very well, so we should eat more in ordinary times.

【Goose stewed vermicelli】

Goose meat: 1000g; Vermicelli: 200g

Excipient salt: appropriate amount; Soy sauce: to taste; Ginger: to taste; Garlic: to taste; Five-spice powder: appropriate amount; Monosodium glutamate: to taste; Cooking oil for banquet friends: appropriate amount; Green onions: to taste.

Specific steps: 1.Soak the vermicelli in water for half an hour.

2.Place the goose meat in a pressure cooker for 15 minutes and remove.

3.Finely chop the green onions.

4.Mince the garlic and slice the ginger.

5.Pour oil into the pan, add ginger and garlic and stir-fry until fragrant.

6.Add the boiled goose meat, add soy sauce and five-spice powder, and simmer over high heat for 20 minutes.

7.Add salt and add vermicelli. Simmer together for ten minutes.

8.Add chopped green onions.

9.Add MSG and remove from the pan.

Braised goose meat with konjac].

Goose meat: 1000g; Konjac: 500g

Excipient salt: appropriate amount; Braised sauce: 1 package; Ginger: to taste; Monosodium glutamate: to taste; Garlic: to taste; Green onion: appropriate amount; Sichuan pepper: to taste.

Specific steps: 1.After the konjac is washed, cut it and set aside.

2.The goose meat is chopped well, and the size depends on yourself.

3.Add water to the pot, bring to a boil, pour the goose meat, add some cooking wine, and blanch.

4.Pour oil inside, add braised sauce and stir-fry, then add green onion, ginger and garlic and stir-fry until fragrant, pour in goose meat and stir-fry.

5.Add water and cover the goose meat.

6.Bring to a boil on high heat, change to low heat, and after 20 minutes, pour in the konjac.

7.Cover the pot and cook for 20 minutes.

8.The delicacy is ready to be served.

Stir-fried shiitake mushrooms with goose meat].

Ingredients: goose meat: to taste; Shiitake mushrooms: to taste.

Excipient salt: appropriate amount;

Specific steps: Step 1: Cut the goose into pieces and blanch it in water for later use.

The second step is to add goose meat, green onion cut into sections, ginger cut into pieces, Sichuan pepper ingredients, and an appropriate amount of water in the pressure cooker, and bring to a boil over medium heat for 15 minutes;

The third step is to blanch the mushrooms in water, then carefully wash off the impurities on the surface and tear them into pieces for later use;

Step 4: Add an appropriate amount of oil to the wok, add the minced green onion and ginger to the fragrance, add the goose meat and stir-fry for 2 minutes, add the mushrooms and old soup and simmer for 15 minutes;

Step 5: Add sugar, soy sauce and salt to taste.

Step 6: Remove the juice from the pot over high heat.

Ingredients: 1 4 geese, half a green pepper.

Excipients: 30 ml of corn oil, 1-2 spoons of salt, 10 grams of braised sauce, appropriate amount of dark soy sauce, appropriate amount of chicken essence, 3 slices of ginger, 2-3 garlic granules, appropriate amount of green onions, 1 section of cinnamon, 1 star anise, 2-3 dried chili peppers, 20 grams of cooking wine, appropriate amount of water.

Steps: 1. Clean the goose meat, put it in a pot, add an appropriate amount of water to the goose meat, turn on high heat, and blanch. Bring to a boil and remove and rinse with cold water.

2. Drain the water. Prepare the ingredients. Green onions and the like need to be cleaned.

3. In a non-stick frying pan, pour in corn oil. Then open a fire. Add green onions, ginger, garlic, cinnamon, chili peppers, star anise. Stir-fry until fragrant. It needs to be stir-fried for a while.

4. After the fragrance comes out, put in the previously blanched goose meat. Start stir-frying together.

5. It needs to stir-fry for 3 5 minutes, then add cooking wine and stir-fry to remove the smell.

6. Add the braised sauce and continue to stir-fry to color.

7. Look, slightly colored goose meat.

8. Add water and slightly overshoot the goose meat. Cover the pot and start simmering. Bring the water to a boil and simmer over medium-low heat.

9. Simmer for 15-20 minutes, then add salt. Stir-fry well to taste.

10. At this time, the color is not very heavy, you need to add a little dark soy sauce, and the color will be brighter after stir-frying. Continue to simmer for 10 minutes.

11. Add chicken essence and stir-fry well to enhance freshness.

12. Finally, before coming out of the pot, add the green pepper pieces and stir-fry them together until the green pepper pieces are broken. You don't need to fry it for a long time.

13. Turn off the heat and put it on the plate!

In addition to being used for stewed soup, what other household recipes are there for goose meat? Here I would like to introduce you to a delicious and simple one'Recipe – Braised goose pieces and stewed potatoes.

Material:: 200g goose meat, 1 potato, 1 carrot, oil, salt, peppercorns, sugar, braised soy sauce, green onion, ginger

Method.

1. Peel and wash the potatoes and carrots, cut into cubes and set aside. Slice the green onion and slice the ginger.

2. Chop the goose meat into small pieces, blanch it with boiling water, scoop it up and drain the water for later use.

3. Add an appropriate amount of boiling water to the pressure cooker, add the goose pieces, peppercorns, green onions, and ginger pieces, and press for about 15 minutes.

4. Add an appropriate amount of oil to the wok, add sugar when the oil is hot, and boil until it turns red.

5. Pour the goose pieces, potatoes and carrots into a wok and stir-fry, and add the braised soy sauce and salt.

6. Add the soup of boiled goose meat, simmer for about 10 minutes, wait for the potatoes and carrots to be cooked, and then collect the juice, and Minna can come out of the pot.

Plum goose method: Prepare a goose that has been cleaned after slaughter, and spread the goose evenly with an appropriate amount of salt, sugar, ginger juice, Shao wine and dark soy sauce. Put an appropriate amount of oil in a pan and bring to a boil, put the goose in and fry until golden brown on both sides, then take it out and set aside.

Stir-fry the fragrant noodles and soy sauce in oil, put in chicken broth or water, add an appropriate amount of plums and sugar, season with salt and sugar, put back the goose, simmer and collect the juice, take out the cut pieces, put it on a plate and serve.

Efficacy: Plum goose has a fragrant taste, tender meat, and can promote appetite.

Goose meat stewed with vegetables.

Method: Wash and chop the goose meat, put it in boiling water and blanch it, and use tweezers to clean the fine hairs. Slice the mushroom handle with an oblique knife, wash the yam and carrot, peel and cut into pieces, and wash the other ingredients and set aside.

Add a little salad oil to the pot, add chopped green onions, ginger slices, and goose meat and stir-fry, cook cooking wine, pour in an appropriate amount of stock and boil, add other raw materials, refined salt, chicken essence, bay leaves, turn to low heat and cook.

Efficacy: Goose meat stewed vegetables can nourish and strengthen the body, and it is very suitable for people with weak constitution to eat this dish.

Goose stewed sauerkraut.

Method: Slice the garlic, wash and shred the sauerkraut, wash and cut the coriander. Wash the goose meat and cut it into pieces, blanch it in boiling water and remove it.

Heat the oil in a pan, pour in the goose pieces, add chili, peppercorns, ingredients, refined salt, chicken essence and soy sauce and stir-fry until the goose meat is cooked through. Stir in another oil pan, add garlic slices to stir until fragrant, pour in the goose meat, add a little refined salt, broth and simmer for 10 minutes, sprinkle with coriander.

Efficacy: Goose stewed sauerkraut can be appetizing and promote appetite.

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. The fat content of goose meat is much lower than that of other poultry meats, and it is a healthy meat that is suitable for ordinary people. Mawang Encyclopedia has selected the three most delicious and common methods of goose meat, which are crispy goose, salted goose and potato goose soup.

Crispy goose

Ingredients

800 grams of goose meat, appropriate amount of old brine, 1 cinnamon, 2 bay leaves, 10-15 peppers.

Seasoning

3 slices of ginger, 1 green onion, 1 tablespoon cornstarch, 2 tablespoons of water, appropriate amount of wine, appropriate amount of oil.

Method.

1. Clean the goose meat, slice the ginger and cut the green onion into sections.

2. Blanch the goose meat in boiling water with green onion and ginger wine for 3-5 minutes.

3. Transfer the goose meat to another pot.

4. Pour in the old brine.

5. Add cinnamon, pepper and bay leaves.

6. After the heat is boiling, simmer for 45 minutes and serve.

Mix tablespoons cornstarch with 2 tablespoons of water.

8. Apply to the goose skin and let it stand for 20 minutes to dry slightly.

9. Put oil in a pot and boil until 5 layers are hot, put in the goose meat and fry it over medium heat, with the goose skin facing down, and fry on medium heat for about 10 minutes until the goose skin is crispy.

10. Rise. Once cool, cut into cubes and serve.

Saltwater goose

Ingredients

Goose meat to taste. Seasoning

Appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of cinnamon, appropriate amount of bay leaves, appropriate amount of cloves, appropriate amount of cooking wine, appropriate amount of chicken essence, appropriate amount of salt, appropriate amount of green onion.

Method.

1. Prepared materials.

2. Half a slice of goose meat, wash, drain, first rub a layer of salt evenly on the surface (a little more), add cooking wine, green onions, ginger slices, and all spices to massage together.

3. Put it in a plastic bag and refrigerate it for 48 hours.

4. Pickled'Rinse the meat with clean water (do not use all the condiments used for marinating).

5. Add water again, add star anise, Sichuan pepper, cinnamon, bay leaves, chicken essence, cooking wine, salt, ginger slices, add a few cloves and bring to a boil.

6. Change the heat to low heat and cook for about half an hour, and the chopsticks can be poked in.

7. Refrigerate for more than eight hours and chop the pieces.

Potato goose broth

Ingredients

500 grams of goose meat.

Seasoning

150 grams of carrots, 150 grams of potatoes, appropriate amount of oil, appropriate amount of salt, appropriate amount of green onions, appropriate amount of ginger and garlic), appropriate amount of Sichuan pepper cooking wine.

Method.

1. Peel and chop the goose meat.

2. Boil water in the pot, add cooking wine to the water, blanch the goose meat after the water boils, remove the blood, and remove the water.

3. Prepare green onions, ginger slices, garlic and peppercorns.

4. Heat the oil in a pot, and stir-fry the goose meat after the oil is hot.

5. Add Sichuan peppercorns, and add a large bowl of water to boil.

6. After forty-five minutes, add the carrots first, and then add the potatoes after boiling, because the potatoes are ripe faster than the carrots, so the cooking time does not take too long.

7. After the carrots and potatoes are cooked, add salt and then they can be cooked.