Dishes and efficacy: private cuisine nourishing and health preserving prescription nourishing yin prescription invigorating spleen and appetizing prescription quenching thirst prescription.
Taste: salty and delicious
Technology: original stew
Ingredients of goose nourishing yin soup;
Ingredients: 250g goose and 250g pork (lean meat).
Accessories: Chinese yam 30g, Radix Glehniae 15g, Polygonatum odoratum 15g.
Seasoning: salt 3g, monosodium glutamate 1g, cooking wine 5g, pepper 1g, onion 10g, ginger 5g and chicken oil 10g.
Teach you how to make goose soup, and how to make goose soup is delicious.
1. Wash the goose first, blanch it thoroughly in a boiling water pot, take it out and shred it.
2. Wash the pork, blanch it in a boiling water pot, remove it and shred it.
3. Wash Rhizoma Dioscoreae, Radix Glehniae and Rhizoma Polygonati Odorati respectively, put them into gauze bags and tie their mouths tightly.
4. Pour a proper amount of chicken soup into the pot, add shredded goose, shredded pork, medicated bag, refined salt, yellow wine, pepper, onion and ginger slices, cook until the meat is cooked, remove the onion and ginger, pour chicken oil on it, and season with monosodium glutamate.
Key points of making Ziyin goose soup;
Cooking wine is also called yellow wine.
Detailed explanation of the practice of Shiquan Dabu decoction
Cuisine and efficacy: private cuisine, diabetes diet, hypertension diet, coronary heart disease diet, anemia diet.
Taste: salty and delicious
Technology: stew
Materials for making Shiquan Dabu Soup:
Ingredients: 50 grams of chicken, 50 grams of duck, 25 grams of goose, 30 grams of cuttlefish, 25 grams of pork belly, ribs (ribs) 100 grams, and 50 grams of pork elbow.
Accessories: peanut kernel (raw) 10g, winter bamboo shoots 5g, jujube (dry) 10g.
Seasoning: Atractylodes macrocephala 1g, Poria 1g, Codonopsis pilosula 1g, Radix Astragali 1g, Radix Paeoniae Alba 1g, Radix Rehmanniae 1g, Cortex Cinnamomi 1g, and Radix Angelicae Sinensis.
Characteristics of Shiquan Dabu Decoction:
Salty
Teach you how to make Shiquan Dabu soup, and how to make Shiquan Dabu soup is delicious.
1. Chop chicken, duck, goose, pork belly, ribs and pork elbow into walnut pieces;
2. Put the chopping board, winter bamboo shoots and cuttlefish into the casserole;
3. Wrap Codonopsis pilosula, red dates and peanuts with gauze;
4. Wrap the pepper and aniseed with gauze;
5. The other nine medicines are also wrapped in gauze;
6. Put all three bags into the casserole, add 50 ml of water, onion, ginger, garlic and soy sauce, and boil them on the casserole to remove foam;
7. Add salt and cooking wine and simmer until cooked, about 1.5 hours;
8. Take out the seasoning and medicine bag;
9. Unpack Codonopsis pilosula, peanuts and jujube, then put them back in the casserole and mix well;
10. Don't use the remaining herbs and spices. Wash onion, ginger and garlic, add monosodium glutamate and sesame oil and put them in a purple casserole.
Tips for making Shiquan Dabu decoction;
1. This dish is stewed and must be stewed in a casserole. Pay attention to the heat when stewing, and cover it. The main ingredients should be fresh and not frozen, scraped and rinsed. This dish can be cooked several times, put in a purple casserole after cooking, and then steamed at any time;
2. Prepare 3 pieces of gauze for medicine and seasoning.
Detailed explanation of three kinds of stewed goose meat
Dishes and efficacy: home-cooked recipes for delaying aging, indigestion, nourishing yin and strengthening spleen and appetizing.
Taste: salty and delicious
Technology: stew
Ingredients for stewed goose with three flavors:
Ingredients: 500 grams of goose.
Accessories: 300g of potato (wampee), 0/00g of pepper (red, sharp and dried)/kloc-and 0/50g of rapeseed/kloc-.
Seasoning: salt 5g, monosodium glutamate 4g, soy sauce 5g, pepper 10g, onion 5g, ginger 4g, lard 20g and sugar 3g.
Teach you how to cook three flavors of wild goose stew, and how to cook three flavors of wild goose stew is delicious.
1. Cut the goose into pieces, soak it in cold water for 5 hours, then blanch it in a boiling water pot and take it out;
2. Peel potatoes and cut them into hob blocks;
3. Put the peppers into a bowl and add bubbles to make pepper water for later use;
4. The pepper is pedicled, and the seeds are cut into oblique knife blocks;
5. Wash the cabbage with oil;
6. Add lard to the pot and cook until it is 80% mature. Stir-fry goose until it is light yellow. Add broth (800g), soy sauce, salt, sugar, pepper water, onion and ginger slices, and boil over high fire.
7. Stew on low heat 1 hour, add potato pieces and stew until soft and rotten, add Chinese cabbage, pepper pieces and monosodium glutamate, and stew for a while.
Detailed explanation on the practice of Baie slimming Qushi decoction.
Dishes and efficacy: home-cooked recipes, spleen-strengthening recipes, and blood-enriching recipes.
Taste: salty and delicious
Technology: original stew
The raw materials for the preparation of Baie slimming Qushi decoction;
Ingredients: 500 grams of goose.
Accessories: white radish 100g, wax gourd seed 20g.
Seasoning: ginger 10g, onion 15g, cooking wine 15g, salt 3g, monosodium glutamate1g.
Teach you how to make white goose slimming and dampness-removing soup, and how to make white goose slimming and dampness-removing soup is delicious.
1. Cut the white goose into pieces;
2. Cut the white radish into pieces;
3. Wash winter melon seeds;
4. Put goose, white radish and winter melon seeds into the pot;
5. Add appropriate amount of ginger and cooking wine, and cover the pot;
6. Boil with strong fire first, and then simmer with slow fire until the meat is rotten;
7. Add salt, onion and monosodium glutamate.
Detailed explanation of the method of stewed wide noodles with goose meat
Dishes and effects: home-cooked recipes nourishing yin recipes invigorating spleen and appetizing recipes malnutrition recipes.
Taste: salty and delicious
Technology: stew
Preparation materials of stewed goose wide powder;
Ingredients: 500g goose and 250g vermicelli.
Seasoning: soy sauce 20g, salt 10g, onion 25g, ginger 25g, monosodium glutamate 3g, cooking wine 6g, star anise 2g, pepper 2g, sesame oil 30g and vegetable oil 50g.
Teach you how to cook goose stew noodles, and how to cook goose stew noodles is delicious.
1. Chop the goose with bones, blanch it thoroughly in a boiling water pot, and take it out for later use;
2. Cut the wide vermicelli into sections;
3. Wash the parsley and cut into pieces;
4. Heat the vegetable oil in the pot and stir-fry the goose. When the goose is tight and the edge seems to be separated from the bone, stir-fry the onion and ginger slices.
5. Add broth (1000g), add soy sauce, cooking wine, refined salt, aniseed and pepper, cover the pot, and bring to a boil;
6. Keep it on with a small fire (about 10 minute), then cease fire and simmer the pot;
7. After a while, turn the goose pieces over, add the wide vermicelli sections when they are half cooked, then boil them with high fire and keep the fire low 10 minute;
8. Fry with low fire several times repeatedly until the goose internals and wide vermicelli segments are cooked and rotten, then add monosodium glutamate and coriander to the pan.
The method of stewed goose with fermented bean curd was introduced in detail.
Dishes and efficacy: home-cooked recipes, lung conditioning recipes, qi and blood nourishing recipes, nourishing recipes, malnutrition recipes.
Taste: rotten juice.
Technology: stew
Processing raw materials of fermented bean curd stewed goose;
Material: Goose100g
Seasoning: fermented bean curd (red) 25g, scallion 10g, ginger 5g, garlic 5g (white skin), salt 4g, monosodium glutamate 2g, cooking wine 20g, sugar 5g, dried tangerine peel 10g, pepper 1g, oyster sauce 10g and sesame oil.
Teach you how to cook fermented bean curd stewed goose, and how to cook fermented bean curd stewed goose is delicious.
1. Wash the goose, cut into pieces, put it in a boiling water pot, take it out and drain it;
2. Chop onion, ginger and garlic respectively;
3. Put the red fermented bean curd into a bowl, stir and crush it, add water and cooking wine and mix well to make fermented bean curd for later use;
4. Enlarge the fire in the wok, add lard, and when it is 70% hot, add chopped green onion, Jiang Mo, minced garlic and fermented milk and stir-fry for fragrance;
5. Add broth (500g) and bring to a boil. Add goose, cooking wine, refined salt, sugar, monosodium glutamate, dried tangerine peel, pepper, oyster sauce and water 500ml and stir well.
6. After boiling, skim off the floating foam, stew on medium and small fire until the goose is cooked and soft, collect the thick soup on high fire, and pour the sesame oil out of the pot.
Detailed explanation of braised goose with radix adenophorae and Yuzhu
Dishes and efficacy: nourishing yin, invigorating spleen, appetizing, quenching thirst and gastritis.
Taste: salty and delicious
Technology: original stew
Processing raw materials for stewed goose with Radix Adenophorae and Rhizoma Polygonati Odorati;
Material: 250g goose.
Accessories: Polygonatum odoratum 15g, Radix Glehniae 15g, and Rhizoma Dioscoreae 30g.
Seasoning: salt 2g.
Teach you how to cook goose with Radix Adenophorae and Polygonatum odoratum. Radix Adenophorae and Polygonatum odoratum are delicious.
First, wash the goose, cut it into small pieces, wash the Adenophora adenophora, Polygonatum odoratum and yam, put them into the pot together, add appropriate amount of water, boil them with strong fire, then simmer them with low fire until the goose is rotten, season them with refined salt, and serve them with soup.