How to eat goose spring seeds? A complete list of ways to eat geese

Ingredients. Goose.

1000g of excipients. Oil. Amount.

Salt. Amount. Sugar. Amount.

Scallions. Amount. Ginger. Amount.

Garlic. Amount.

Soy sauce. Amount.

Steps. 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 duck 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.

Stir-fry Haruko. Ingredients: 1 kg of spring seeds, a bowl of water, an appropriate amount of oil, a small amount of salt, an appropriate amount of oyster sauce, an appropriate amount of soy sauce, 1 slice of ginger, 3 slices of garlic.

Method: 1. Put the fresh spring seeds into the salt water, soak them for half an hour, and let them spit out the dirt automatically.

2. Stir the pot with a small amount of oil, add ginger and garlic slices, and stir-fry until fragrant.

3. Put in a bowl of water, pour in the spring seeds after boiling, boil for five minutes, remove from the pot.

4. Stir-fry garlic and green onions, add an appropriate amount of peanut oil, oil, soy sauce and salt.

5. Pour in the freshly boiled spring seeds, fry them for 1 minute, and serve on the plate.

Steamed spring croaker, because it looks very similar to yellow croaker, so it is also called fake yellow croaker, and some unscrupulous traders also pass it off as yellow croaker. Spring fish is rich in protein, minerals and vitamins, has a good tonic effect on the human body, for the weak and middle-aged and elderly people, eating spring fish will receive a good therapeutic effect. Spring fish is rich in trace element selenium, which can remove free radicals produced by human metabolism, delay aging, and have preventive effects on various cancers.

Generally, it is steamed spring fish, which is simple to make, but it preserves the nutrition and delicacy of spring fish very well, and it is a home-cooked dish that is suitable for both food and supplementation.

1.For a spring fish, scrape off the scales, remove the internal organs, clean it, cut the fish into segments and put it in a bowl, add an appropriate amount of salt and marinate for about 20 minutes.

2.Put the marinated fish on a plate, add an appropriate amount of cooking wine, olive oil, soy sauce and ginger slices and continue to marinate for about 10 minutes, add the chives before steaming.

3.Add water to the steamer, boil over high heat until boiling, put in the prepared spring fish, cover the pot, and steam over high heat for about 10 minutes.

4.Serve out of the pot, serve on the table, and eat delicious steamed spring fish.

Put the fresh spring seeds into the salted water, soak for half an hour, let it spit out the dirt automatically, stir up the pot with a small amount of oil, add ginger and garlic slices, and stir-fry until fragrant.

Put in a bowl of water, pour in the spring seeds after boiling, boil for five minutes, remove the oil from the pot, stir-fry the garlic and green onions, add the appropriate amount of peanut oil, oil consumption, soy sauce, salt, mix into a soup liquid and pour in the spring seeds that have just been boiled, fry for 1 minute, and serve on the plate.

Steamed goose custard with minced meat.

Ingredients: goose eggs, minced pork.

Salt, sugar, light soy sauce, dark soy sauce.

Bone broth, water starch, sesame oil, chives.

Seafood soy sauce. Method 1: Add all the seasonings to the minced pork in turn, add the bone broth several times, stir in the same direction until the gum is strong, add a little water starch to starch, pour in sesame oil and mix well (play a role in sealing the pulp, the minced meat is not easy to depulp), and finally add an appropriate amount of chopped chives and mix well for later use.

2. Knock the goose eggs into a bowl and beat them, add an appropriate amount of bone broth and stir well, put a little salt to taste, pour them into a steaming bowl, and skim off the floating dust.

3. After the water in the steamer boils, put it in the steaming bowl, cover the lid, and steam over medium-high heat for about 12 minutes.

4. Put the minced pork on the plate and slightly flatten, open the lid of the steaming bowl, gently put the flattened minced meat on top of the egg custard, do not cover the lid of the steaming bowl, steam for 6 minutes on medium and high heat, turn off the heat, simmer for 5 minutes and then remove from the pot, pour a little sesame oil and seafood soy sauce on the minced meat egg custard, and you can eat.

Tip 1, don't choose too lean minced pork, fat three thin seven is more appropriate, minced meat after adding seasonings slightly mixed, be sure to divide the same direction into the bone broth many times, add water starch after the gum is strengthened, and finally add sesame oil and chives, so that the whipped minced meat looks very rich, and the finished product is tender and juicy after steaming.

2. Goose eggs are very clear in summer, and the bone broth can be slightly more after being beaten, and the finished product will be very tender and smooth, if you can't buy goose eggs, use eggs or duck eggs as well.

3. After the goose eggs are put into the steaming bowl, they need to be steamed until they are set, so that the egg custard can hold the minced meat, after the minced meat is put in, do not cover the lid of the steaming bowl, so that the operation of the minced meat matures quickly, the egg custard will not get old, and it is very important to simmer for a while without opening the lid after turning off the fire.

Don't boil the goose eggs, it's better than frying.

Goose eggs are eaten in the same way as eggs and duck eggs, which can be boiled directly in plain water, or fried into poached eggs, and seasoned with salt, black pepper, cooking wine, light soy sauce and other seasonings are added to make them taste particularly good. The bottom is burnt, the yolk is tender, and it is very delicious. The goose eggs are large in size and have a somewhat oily taste.

It can supplement high-quality protein, replenish qi and keep out the cold, and skin care, which is a good nutritional supplement for pregnant women.

Goose meat is a healthy meat that is high in protein, low in fat, and low in cholesterol. Goose meat is sweet and flat, non-toxic, rich in unsaturated fatty acids, has the effect of replenishing deficiency and invigorating qi, warming the stomach, dispelling rheumatism, and anti-aging, especially suitable for winter food supplements, and is also the top grade of traditional Chinese medicine food therapy.

The protein content of goose meat is much higher than that of beef and mutton, and the fat content is low, which has a certain therapeutic effect on the prevention of hypertension, coronary heart disease, arteriosclerosis and other diseases.

The nutritional value of goose meat is so high, and the high-end recommendation that does not come seems to be a bit wrong with it