A list of the contents of this article:

What kind of delicious food does the goose have?

1. Braised goose materials: goose meat, spring onions, ginger, garlic, star anise, cinnamon, fragrant leaves, dried chili, cooking wine, light soy sauce, soy sauce, rock sugar, salt. Step to deal with goose meat: wash the goose meat, cut it into pieces of appropriate size, put it into a pot with cold water, add sliced ginger and cooking wine, and remove the smell from James water. Boil the water for 3-5 minutes, remove the goose, rinse with warm water and drain.

2. The goose is often stewed at home. Practice: prepare goose, green onion and ginger, star anise, cinnamon, oil, cooking wine, sugar and salt and water. Clean the goose, cut it into pieces, soak in water for three hours, check the pieces and slice you. The chance to boil in the pot, heat the wok with oil, stir-fry the onion, ginger and star anise cinnamon, and stir-fry the goose. Pour into boiling water and cook. Boil first and then simmer for 90 minutes. Add salt. Stewed goose with white radish.

3. Sauerkraut depends on goose, also known as goose stewed sauerkraut, is a traditional delicacy. Cut the goose, spring onions, ginger, sauerkraut and sauerkraut soup. Heat the dry pan, add goose cubes, stir-fry until slightly out of oil, add cooking wine, spring onions, ginger, sauerkraut soup, soup and water, simmer over low heat for about half an hour, season with salt and sugar, add shredded sauerkraut and continue to simmer. Finally, the sauce is collected over high heat, and the sauerkraut is served by a big goose.

What's the trick of roasting a goose in the oven?

1. In short, roast geese in the oven need to pay attention to choosing the right goose, preparing in advance, controlling temperature, turning regularly, controlling time and taking a rest. Only by mastering these skills can we roast a delicious goose.

2. Baking: put the baking pan in a preheated oven and bake for about 1 hour. In the meantime, the juice from the barbecue can be constantly smeared on the surface of the goose to keep the meat moist. At the same time, the goose can be turned at the right time to make it heated evenly. Check the ripeness: after baking for 1 hour, gently stick the meat fork or chopsticks into the goose's thigh to see if the juice is clear. If the juice is transparent, the goose is ripe.

3. Check the ripeness: it takes about a few hours to bake, depending on the size of the goose and the temperature of the oven. In the process of roasting, the ripeness of the goose needs to be checked constantly. Generally speaking, when the goose's skin turns golden and the meat becomes fresh and tender, it can be baked. Rest: take the roasted goose out of the oven and let it rest at room temperature for a while to make the goose taste more fresh and tender.

4. Preheat the oven at 200 degrees for 10 minutes, put the baking pan on the bottom of the oven and cover it with tin foil, otherwise the oil dripping will dirty the baking pan, then put the baking net on the middle layer, put on the pickled geese and bake at 200 degrees for an hour (everyone's oven temperature is different. Adjust flexibly according to the temperature you usually use, so as not to burn or undercook). After baking for 30 minutes, remove the goose and brush it with honey on both sides.

5. Peel onion, ginger and garlic, rinse and cut into strips, add various seasonings and mix well. The goose went to the head and feet to remove the buttocks, and massaged the whole body of the goose with soup. Then pour the seasoning into the food bag, refrigerate the goose, and turn over and massage every two hours. Preheat the oven at 200 degrees, put the pickled geese on a baking pan, bake for about 120 minutes, turn every 20 minutes, brush with honey for the last 20 minutes, and bake with color.

How to cook the goose?

Braised goose materials: goose meat, spring onions, ginger, garlic, star anise, cinnamon, fragrant leaves, dried chili, cooking wine, light soy sauce, soy sauce, rock sugar, salt. Step to deal with goose meat: wash the goose meat, cut it into pieces of appropriate size, put it into a pot with cold water, add sliced ginger and cooking wine, and remove the smell from James water. Boil the water for 3-5 minutes, remove the goose, rinse with warm water and drain.

Ingredients: goose, potatoes, green onions, cooking wine, salt, light soy sauce, soy sauce. Wash the goose first, then cut it into cubes and set aside. Peel potatoes, wash and cut into large pieces. Cut green onions and dried chili peppers into sections and set aside. Put the soybean oil in the wok, bring the oil to the boil and stir-fry the dried chili and scallions. Add the goose meat and stir-fry over medium heat. Add soy sauce, continue to stir-fry, and then add the right amount of water (when adding water, water can cover the goose).

Wash the goose, drain the water and chop it into small pieces. Pour a little oil into the pan, add pepper, green onions, sliced ginger and dried red wine chili, stir-fry over low heat. Pour the goose into the fire and stir-fry until the goose turns white. Add the right amount of salt and soy sauce, stir well over high heat, and pour cooking wine on the edge of the pan. Add the right amount of hot water to the pot, bring to the boil, and then simmer until the goose is soft and rotten.

Wash the goose meat, put the goose meat in cold water and remove the excess blood foam. Remove the goose, put oil in the pan, stir-fry chives, ginger, garlic and pepper over low heat, then pour in the blanched goose. Add the right amount of soy sauce, stir-fry over high heat, add the stewed goose soup, bring to the boil, then turn to low heat and simmer for an hour and a half. After the goose is stewed, sprinkle with minced garlic or chopped onions and serve.

The method and ingredients of roast goose

1. Ingredients: 1 goose, 1 tablespoon salad oil, 80g salt, right amount of soy sauce, right amount of cooking wine, right amount of cumin, right amount of ginkgo, right amount of fragrant leaves, right amount of pepper powder, right amount of cumin, right amount of onion, right amount of salt and pepper powder, right amount of honey, right amount of white sugar, right amount of ginger, right amount of garlic. Peel onion, ginger and garlic, rinse and cut into strips, add various seasonings and mix well. The goose went to the head and feet to remove the buttocks, and massaged the whole body of the goose with soup.

2. Ingredients: 1 goose (about 2-3 kg), the right amount of salt and pepper, 2 lemons, 5 cloves of garlic, the right amount of vanilla (such as rosemary, thyme, etc.), the right amount of olive oil steps: wash the goose: wash the goose, remove internal organs and impurities. Pickled goose: cut the surface of the goose a few times and sprinkle salt and pepper evenly to taste it. Cut the lemon in half, squeeze out the juice and daub it on the surface of the goose.

3. The production technology of Anhui roast goose is very exquisite, and its uniqueness lies in the pickling of goose with dozens of spices. First of all, the fresh black brown goose needs to be washed thoroughly, then immersed in a soup composed of edible salt, star anise, grass fruit, cloves, cinnamon, fennel, cardamom, peach, fragrant leaves and other spices, and pickled for up to six hours to fully absorb the aroma of the spices.

How to cook a roast goose in an iron pot

Cut the goose into large pieces and wash them. Goose meat must be plucked clean before entering the pot, small fluff is more troublesome to deal with, must be a little patient. 2: cut goose pieces in cold water, add onion slices, ginger slices, white wine to boil and skim off the foam. 3: the seasoning needed for stewed goose. (onion, ginger, garlic, star anise, grass fruit, nutmeg, cinnamon, etc.) 4: blanch the goose meat with warm water to wash away the dregs attached to the goose meat.

Slice garlic, wash sauerkraut and cut into shreds. Wash and cut coriander. Wash the goose and cut it into pieces, blanch it in boiling water and remove it. Heat the oil pan, pour into the goose pieces, add pepper, pepper, ingredients, salt, chicken essence, soy sauce and stir-fry until the goose is done. In another oil pan, add garlic slices to stir-fry the fragrance, pour in the goose, add a little salt and broth and simmer for 10 minutes, sprinkle with coriander.

Saute the stewed goose meat in an iron pan with a small amount of peanut oil, onion, ginger and garlic. Stir-fry the goose meat in the pan for 20 to 30 seconds. Add the remaining soup just past the ingredients and burn over the fire. Add some rice wine to Guangdong after boiling for five minutes, and some rice wine produced is more similar to Jiujiang double steamed or self-made rice wine poured into the pot. Of course, if there are few ingredients, there can be less rice wine three times.

Clean up the goose and roast it on the fire if there is any fluff. Cut the goose into more uniform pieces with a knife. Prepare the seasoning, cut the onions, slice the ginger and pat the garlic. Heat the pot with soybean oil, add spring onion, ginger, garlic, pepper, cinnamon, fragrant leaves and dried chili to give off the fragrance.

Roast goose: preheat the oven to 200 ℃, put the pickled goose in the oven and turn it over from time to time to ensure that the goose is heated evenly. Bake for about 5-2 hours until the goose skin is golden and crisp. Features: roast goose skin crisp, meat fresh, tender and juicy, aroma overflowing.