What Is Goose Flesh?
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. From a biological value perspective, goose meat is a full-value protein and high-quality protein. Goose meat is low in fat, only a little higher than chicken, and much lower than other meats.
goose
(food)
- Goose contains everything necessary for human growth and development
- The goose is tender and soft, and the fragrance is not greasy. Most of the goose soup can also be smoked, steamed, roasted, roasted, sauced, and sour.
- Among them, goose meat stewed with radish, goose meat stewed with winter melon, etc., are all good dishes of "autumn and winter nourishing yin".
- Ducks
- 1, should not eat with Yali. The same food can easily cause fever in people.
- 2, avoid eggs, the same food will hurt the vitality.
- 3, goose meat bogey eggplant-the same food hurt the kidneys.
- Select the goose meat that is fresh red without bloody water seeping out. If the meat color is dark red, it is not too fresh. It is best to choose the meat of white goose. The meat under the wings is thick, the tail meat is soft, and the skin is shiny.
- Goose is easy to spoil, so please put it in the refrigerator immediately after purchase. If you ca nt eat it for a while, it s best to keep the remaining goose cooked and not to keep it when it s raw.
- Goose Meat Knowledge: Goose is a bird
Goose Meat Crispy Goose
- 1. Making billets. Select 3 kg to 3.5 kg of fat and tender goslings, slaughter, depilate, wash, cut 6-8 cm long mouth under the right rib wing, and remove the internal organs. Poke the eyeball with scissors to drain the black water. Wash the abdominal cavity and drain. Put the goose blank into boiling water and roll it several times until the meat is white, remove the blood water, remove, and drain.
- 2. Making halogen. Star anise, cumin, tangerine peel, grass fruit, cloves, licorice, cinnamon, peppercorns each 20 grams, 2 slices of ginger, wrapped in a cloth bag and put into an iron pot, add 8 kg to 10 kg of water, 200 grams of rock sugar, 250 grams of refined salt , MSG 20 grams, white wine 100 grams, pepper amount, boil for 1 hour on high heat, it is marinade.
- 3. Halogen billet. Take out the spice bag, put the goose blank into the marinade pot, and press the weight. Stamped, go hot until the goose blank five mature. Remove and drain the marinade (can be used again).
- 4. Coloring. Caramel, rice wine, vinegar, ground chestnut powder are adjusted into a paste-like coloring agent, hook the goose eyes with an iron hook, and hang it on the rack, and spread the semi-paste-like coloring agent on the goose blank (not too thick, Cover the hand hole and apply color), put it in a ventilated place, and dry the skin after 3 to 4 hours. If the part does not become dry and hard, it can be dried on a low fire.
- 5. Puff pastry. 1.5 kg of vegetable oil is heated to 60% heat. Place the goose blank in the colander on the oil pan, pour the inside of the abdominal cavity (filled from the anal incision) repeatedly with the spoon of oil, and then pour the outside of the abdominal cavity into the body. Crispy and ready to serve. Don't focus on one part repeatedly when pouring oil, the oil temperature should not be too high, so as not to burn the goose skin.
Goose Meat Crispy Goose
- 1. Making billets. Goose selection, slaughter, depilation, opening and gut removal are the same as above. Rub the whole body of goose blank with peppercorns and refined salt. First wipe the abdominal cavity, then wipe the appearance, wipe
- Crispy Goose
- 2. Cooking. Twist the goose breast keel forcefully to prevent the goose skin from contracting and being broken by the bone after steaming. Place the goose blank in the container with the abdomen facing up. Add 1 section of green onion, 2 slices of ginger, 25 grams of rice wine and a cloth bag filled with spices such as star anise, cumin, cinnamon, etc. The goose blank is put into a steamer together with the container, and the goose blank is cooked with a high heat until the eight maturity. Remove the juice and spice bags from the abdomen and dry them for use.
- 3. Puff pastry. Place the wok on a hot fire, add 2.5 kg of vegetable oil, and heat to 80% (green smoke). Goose blanks are placed upwards, placed on a large colander, and even the spoon is fed into the oil pan, shaking the colander while frying to prevent sticking. Fry until the goose blank cannot float on the oil surface. Take out the colander and leave the goose blank in the oil pan. While frying, use a spoon to boil the goose blank and expose the oily side. Fry until golden and crispy, then flip the goose billet and fry the other side until the whole goose billet becomes brittle, and there is a crisp sound when knocked, you can remove it from the pan and pour the belly fat. Use high heat when frying, and try to shorten the frying time as much as possible to prevent the juice in the goose bill from evaporating too much and reducing the flavor.
Goose meat goose
- 1. Making billets. Adult geese with a live weight of 3 kg to 4 kg are slaughtered, depilated, removed from the internal organs, and washed, retaining the head and neck, and removing the wing tips and feet. Along the sternal protrusion
- Ban Goose
- 2. Pickled. Add 200 grams of salt to each goose, add a little pepper, and stir-fry in a Chinese wok. The back of the goose blank is flat on the table, and 2/3 of hot salt is rubbed repeatedly on the chest, abdomen, wings, legs, neck and other parts, and the remaining 1 eyebrow is rubbed on the back. Place the back of the goose blank one by one in the tank one by one, press the top with stones, remove it after 5-7 days, drain, and use a bamboo or bark wing legs to diagonally open the chest and abdomen.
- 3. Smokey. The marinated goose blank is placed on the rack in the smoker's chamber or head down on the rack hook, and smoked with sawdust and a small amount of pine and cypress bark under dark fire for 4 to 6 hours, turning over 1 or 2 times . Smoked and ready to go. Can also be stored in a low temperature, ventilated place for 2 to 3 months.
Goose meat jerky
- 1. Use materials. Adult goose with a weight of more than 3 kilograms has lean breasts and legs, does not contain fat, fascia and skin. Soak it in clean water for half an hour to remove blood and dirt.
- Goose jerky
- 2. Excipients. For every 100 pieces of fresh goose meat, 3 kg of salt, 2.5 kg of sugar, 1 kg of white wine, 700 g of star anise, 300 g of licorice, 200 g of mangosteen and grass fruit, 150 g of cinnamon, 100 g of cumin and MSG 50 grams of cloves.
- 3. Cook and bake. Put the insoluble materials of the auxiliary materials into the soup of the main material, heat and simmer for 2 hours, and remove the residue. Add salt, sugar, monosodium glutamate, and main ingredients to the pot, cook on high heat for half an hour, and switch to low heat for 1 hour. Bring the saucepan to a boil when the soup is almost dry. The marinated meat strips are placed in a sieve, sent to a roasting room at 60-80 ° C, roasted for 5-8 hours, and turned 2 to 3 times in the middle. When baking, it should not be placed too thick, and it should not be stacked layer by layer, so that each part is heated evenly.
- After the finished product is cooled, it is packed in a plastic bag and put on the market. It can be stored in a dry, cool and ventilated room for 2 to 3 months.
Goose floss
- Main ingredient Adult geese weighing more than 3.5 kg were selected for slaughter and bleeding, and the internal organs, head, neck, wings, feet, and skin were removed, rinsed with water for 1 hour, and washed.
- 2. Excipients. For every 100 kg of fresh goose meat, 2.8 kg of salt, 4.6 kg of sugar, 0.4 kg of white wine, 0.4 kg of ginger, and 0.1 kg of MSG.
- 3. Cooking. Put the goose blank into a pot of ginger with water (20 kg of water per 100 kg of goose meat) and boil on high heat, skim off the floating foam, cover and seal the periphery of the pot lid with a damp cloth, and simmer for 3.5 hours. The fire should be strong in the first hour, and then use a small fire afterwards. After cooking, remove the goose blank, remove the bones and ribs, and tear the meat apart. Remove the solid residue from the boiled goose soup, add salt, wine, and goose meat, heat and cook for 1 hour, skim off the oil slick, add sugar, monosodium glutamate and other auxiliary materials, and cook on low heat until the soup is basically dry.
- 4. Roast. Put the dried meat in the soup into an iron pan, roast it until the meat becomes dry and fluffy, then put it in a circular dustpan, and gently rub it repeatedly with a wooden rubbing plate to make the fluffy product.
- The finished product has a bright color. After cooling, it can be sealed in a plastic bag or ceramic jar, and can be stored for half a year.