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How to blow the Goose in Yangjiang

Clean water a little (about 500 grams) wipe the whole goose inside and outside with ingredients, put some material B into the belly of the goose, and it is best to let the goose soak in the ingredients for five minutes. 2) put the goose and the ingredients in the pot and sprinkle a little peanut oil on the goose neck and the contact surface of the pot to prevent the goose neck from being scorched. If you are afraid that the goose will be burnt, you can also buy a bamboo filter underneath. Cover the lid and seal the gap between the lid and the pot with a wet towel.

Sea time: the tidal time of Yangjiang is relatively regular. There are generally two high tides and two ebb tides every day. The time of high tide is generally around 7 o'clock in the morning, and the time of ebb tide is usually around 3 o'clock in the afternoon. Therefore, if you want to go to the sea, you'd better go to Shitang at high tide. Sea equipment: going to sea requires some equipment, such as gloves, shoes, hats, sunglasses and so on. In addition, we also need some sea tools, such as shovels, shovels, net pockets and so on.

Here, you can order all kinds of seafood, such as salted fish, minced garlic, cumin and so on. In addition to seafood, the roast duck and goose here are also very good. In short, the small stone seafood stall is a good choice of good quality and low price, which is not only liked by locals, but also frequented by tourists.

Yangjiang authentic cooking goose how to do Yangjiang authentic cooking goose

1. Preparation materials: Magang Goose, Red Bud Taro head, Zhuhou Sauce, Seafood Sauce, Sesame Sauce, Kaiping Shuikou Sufu Sauce, South Milk Sauce, Soy Sauce, five-spice Powder, Sihui pericarp, Onion, Ginger and so on. Kill and depilate the goose, wash it, and dry it. Keep the goose intact and take out the goose lungs. Wash the garlic seedlings and cut them into small pieces and set aside. Wash the fennel and set aside.

2. How to cook goose meat is delicious and simple: braised goose meat ingredients: 500g pork belly, 500g goose meat, 30g rock sugar, 1 cinnamon, 1 star anise, light soy sauce 20ml, soy sauce 5ml, onion section 1ml, ginger right amount, oil 15ml, cooking wine 10ml. Practice: cut the goose into small pieces and prepare a pot of cold water to boil and skim the goose and set aside. Use the same steps to prepare the pork belly and set it aside.

3. Light goose, barbecue juice, sauce, soy sauce, ice sugar tablets, ginger and garlic. Put the right amount of soy sauce, soy sauce, ginger and garlic in a basin and mix evenly with the sauce to cover the whole goose. Heat the right amount of oil in the pan. When the oil is hot, put the goose in and fry part of the fat. Put the rest of the sauce into the pot.

4. It is also one of the five famous geese in China, well-known at home and abroad. Yangjiang has a history of raising geese for more than 500 years. Yellow bristle geese are characterized by being small, precocious, easy to fatten and tender. To taste the original fat, tender and delicious yellow-maned geese, it is best to use Yangjiang's local farm practice-cooking geese. "cooking" is Yangjiang dialect, which means "steaming". Cover the whole body of the goose with ingredients such as stud, fennel and southern milk, then put some of the seasoning into the goose belly and marinate for half an hour.

5. Wax gourd sparerib soup, although this dish can be found everywhere, the good thing is that the local ingredients are fresh and natural, and the practice is also very thoughtful. The tomato is plum powder, this is the first time to eat this taste, tomato and plum sour and sweet blend just right. Yangjiang cooking goose has to lose weight again after eating. Tofu is made of seafood sauce. Ask me when I am the gentlest and when to mix tofu. Fresh fish, aftertaste so far.

6. Pig intestines are famous snacks in Yangjiang, because pig intestines are shaped like round strips, so they are named pig intestines. Pork intestines are wrapped in rice noodle skin with bean sprouts, shrimp skin, Sautéed Rice Noodles, egg skin and sprinkled with sesame seeds. Barbecued pork, sirloin and ham can also be added. When eating, they are cut into small pieces and dipped in some special seasonings. The taste is salty and fragrant. Very delicious.

Can goose sauce be used as buckle meat?

Cooking goose sauce can be used to cook geese. Its taste and taste are similar to those of buckle meat, so it is usually used to make buckle meat.

How to make soy sauce goose with specific ingredients

Put the right amount of soy sauce, soy sauce, ginger and garlic in a bowl and mix evenly with the sauce to cover the whole goose. Heat the right amount of oil in the pan. When the oil is hot, put the goose in and fry part of the fat. Put the rest of the sauce into the pot. Cook slowly, turn the goose upside down every 10 minutes, 40 minutes.

Cantonese soy sauce soy sauce chicken formula: 50 grams of sugar, 3 grams of pepper, 4 grams of star anise, 4 grams of cinnamon, 100 grams of raw king, 30 grams of straw mushroom, 5 grams of tangerine peel, 6 grams of licorice, 1 gram of incense leaves, 2 onions, 3 slices of ginger, 3 grams of osteosin, 400 grams of soup. How to make it: put the above seasoning (except osteosin) and the second soup in a soup pot, boil over medium heat, change to low heat and simmer slowly, about 1 hour later, wait for the fragrance to overflow and become soy sauce stewed soup.

Put cooking oil in the wok and stir-fry ginger, garlic, shiitake mushrooms and winter bamboo shoots while hot to fully stimulate the aroma of these ingredients. After the incense, put the goose meat and white shellfish together into the pan, stir well, and wrap the ingredients with a strong flavor. The third step: sauce seasoning, fresh and thick sauce is the key to the flavor of white shellfish goose.

Other students quickly and loudly made Kung Pao Chicken, Yu-Shiang Shredded Pork, Sweet and Sour Spare Ribs, Salted Fish and eggplant Pot, Soy Sauce Goose. When it was my turn, I stumbled and couldn't say anything. I racked my brains, but I still couldn't think of it.

Steps and practices of cooking geese with soy sauce

The practice of soy sauce goose is as follows: light goose, barbecue juice, column sauce, soy sauce, ice sugar tablets, ginger and garlic. Put the right amount of soy sauce, soy sauce, ginger and garlic in a basin and mix evenly with the sauce to cover the whole goose. Heat the right amount of oil in the pan. When the oil is hot, put the goose in and fry part of the fat.

Ingredients: granulated sugar, edible salt, brewing soy sauce (water, non-genetically modified soybeans, non-genetically modified defatted soybeans, wheat flour, edible salt) monosodium glutamate, garlic onions, ginger, star anise, anise, spices, starch, peanut oil uses: suitable for steaming goose, duck, pork, pig intestines, dog meat, cat meat, mutton, beef, hot pot and all kinds of fried, braised, fried, stewed, 500 grams of meat with 30 grams of this sauce and a little peanut oil.

Tofu horn delicate and delicate tofu, cut into four small cubes, and then quickly put on the minced fresh fish, and then put on the oil pan to deep-fry and roll.

There are more than 650 professional goose raising households in this town alone. Because its meat fiber is relatively beautiful, taste tender and slippery, goose taste is also relatively strong, its liver is larger, about 100 grams, Magang goose has long been famous and become a famous brand.

Magang goose Magang meat goose, is the first of the four famous geese in Guangdong, exported to the province, Hong Kong and Macao. It is characterized by slender meat, moderate fat storage and strong, fresh and sweet taste. This kind of goose can make N kinds of dishes, such as roast goose, white chopped goose, soy sauce goose, sweet and sour cola goose, taro cooking goose, paparazzi goose, etc., as well as an old goose soup that nourishes yin and tonifies yang. The word "use" in the manase powder is a verb.

How to cook pork pot and how to make it delicious?

To make a meat pot, start by preparing the ingredients. Select a piece of kudzu, wash its outer skin, gently scrape it off, cut it into pieces, soak it in clean water for a while, then pick it up and drain. Then, deep-fry the kudzu in hot oil until fragrant. For braised pork (pork belly), wash the excess hair on the skin, put it in boiling water and quickly perm it, then quickly apply soy sauce.

Boil pork brisket in 1 bowl of water. Wash pork and cut it into small cubes. Put all the ingredients on top and submerge for 5 minutes. Add water, press for 12 minutes, and OK.

Details of ingredients: right amount of lamb brisket, right amount of tofu, right amount of ginger, right amount of onion, right amount of carrots, right amount of garlic seedlings, right amount of horseshoe, some tangerine peel, little white vinegar, right amount of Zhuhou sauce, right amount of red bean curd, right amount of bean paste, right amount of light soy sauce. Deodorize the lamb brisket: put the prepared lamb brisket directly into a hot pan and stir-fry. Pour in white vinegar and cold water after the fragrance overflows. After the water reboils, boil for 1-2 minutes, remove and wash.

Step 6: add soy sauce, sliced ginger and salt, then add a large bowl of water and bring to a boil. Step 7: pour into the pot, close the lid, bring to the boil, turn to low heat and simmer slowly. The practice of grapefruit stewed pork casserole takes 820 minutes and the soup is reduced to 1 / 2. Step 9 add grapefruit peel and mix well with chopsticks and cover.

Materials: 150 grams of eggplant, 250 grams of pork ribs, 10 grams of green onions, 5 grams of garlic, 3 grams of salt, 5 grams of sugar, 5 grams of soy sauce, 5 grams of starch, 20 grams of vegetable oil.

First, wash the fresh octopus carefully and then cut it into appropriate pieces. Next, the pork also needs to be washed and cut into slices of uniform size. Put the steamed pork in a bowl, add light soy sauce and soy sauce, stir well, then add the right amount of raw oil to the pan, stir-fry the pork over medium and medium heat until slightly golden, emitting an attractive flavor. Then, in another pot, add the chopped ginger and garlic and saute them in oil to add flavor to the subsequent cooking.