Stewed goose with three flavors;

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.

Practice of Goose Family Diet

A brief introduction to diet

Introduction: It is a duck and goose.

Also known as: domestic goose.

Sexual taste: sweet and flat.

Description: benefiting qi and tonifying deficiency, benefiting stomach and quenching thirst; Can be used for treating spleen and stomach weakness, emaciation and fatigue, anorexia, deficiency of both qi and yin, dry mouth, shortness of breath and thirst.

Suggestion: Use white geese to tonify deficiency and quench thirst.

Stewed radish with goose meat

Ingredients: 500g goose, 250g radish, ginger slices, refined salt, monosodium glutamate and sesame oil.

Method: Wash goose and radish, cut into pieces, put them into a casserole, add 500 ml of water, boil them, add ginger slices and refined salt, stew them on low heat, add monosodium glutamate and pour sesame oil.

Medicinal: eat goose and radish while it is hot, and drink soup twice.

Description: tonifying lung qi and resolving phlegm; Has therapeutic effect on senile chronic tracheitis and emphysema.

Stewed white goose with cordyceps sinensis

Ingredients: White Goose 2000g, Cordyceps sinensis10g, onion, ginger slices, refined salt, cooking wine and monosodium glutamate.

Method: Slaughter the white goose, blanch it with hot water, remove impurities, wash it, cut it into pieces one inch square, and put it in a casserole with water. Wash Cordyceps sinensis, put it in a casserole, add onion, ginger slices, cooking wine and refined salt, boil it with strong fire, then cook it with low fire, remove onion and ginger, and add monosodium glutamate.

Medicinal: eat goose and drink soup, 200 grams per person each time.

Description: supplementing qi and deficiency, regulating stomach and quenching thirst; It can be used for treating weakness, thirst, premature graying, impotence, premature ejaculation, and soreness of waist and legs.

Suggestion: people with damp heat should not eat it.

White radish and psoralea corylifolia goose soup

Ingredients: Goose120g, Psoralea corylifolia 30g, white radish 200g.

Method: Wash goose, white radish and psoralea corylifolia, put them in a pot, add water and cook with low fire.

Medicinal: Take with meals, with optional dosage.

Description: nourishing yin and tonifying kidney, regulating qi and expanding, promoting digestion and resolving phlegm; It is effective for chronic tracheitis in remission.

Erzi Bai Dun goose

Ingredients: 2000 grams of white goose, 50 grams of medlar, 50 grams of mulberry, onion, ginger, refined salt, yellow wine and monosodium glutamate.

Method: Slaughter the white goose, blanch it with hot water, remove impurities, wash it, cut it into pieces one inch square, wash it, put it in a casserole, and add onion, ginger, refined salt and yellow wine. Wash Lycium barbarum and Lycium barbarum, put them in a casserole, and add water (the water has not passed the goose meat). Boil with high fire, then cook with low fire, remove the minced onion and ginger, and add monosodium glutamate.

Medicinal: eat goose and drink soup.

Description: tonifying liver and kidney, calming wind and promoting fluid production; It can be used for treating yin deficiency of liver and kidney, thirst, constipation, dizziness, tinnitus and joint pain.

Stewed Chinese sauerkraut with goose.

Composition:

Ingredients: goose, sauerkraut, coriander.

Accessories: garlic, salt, lard, chicken essence, broth, cooking oil, pepper, aniseed and soy sauce.

Operation:

1. Slice garlic, shred sauerkraut and cut parsley;

2. Wash the goose and cut it into pieces, blanch it with boiling water and remove it for use;

3. Set fire to pour the oil into the pot. When the oil is hot, pour in the goose pieces and stir fry. Add pepper, pepper, aniseed, salt, chicken essence and soy sauce and stir-fry until cooked.

4. Pour lard into the pot, add garlic slices and stir-fry until fragrant, add shredded sauerkraut, add salt, soy sauce and chicken essence and stir-fry, add goose, add a little salt, stew in broth for 10 minute, then take out the pot and put on a plate, sprinkle with coriander.

Preparation materials of stewed goose wide powder;

Ingredients: 500g goose and 250g vermicelli.

Seasoning: 20g soy sauce, salt 10g, 25g onion, 25g ginger, 3g monosodium glutamate, 6g cooking wine, 2g star anise and 2 pepper.

G, 30g of sesame oil and 50g of vegetable oil.

Stewing goose with wide powder;

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. ......

How to cook stewed goose?

Stewed goose

Ingredients: goose, cooking wine, onion, ginger, garlic and pepper.

Exercise:

1. Peel the goose and cut it into small pieces, put it in hot water, add cooking wine, stir, and skim off the floating foam.

2. Put the oil in the pot, pour the goose, and then add the prepared onion, ginger and pepper to stir fry.

3. Stir-fry for a while, add appropriate amount of water and stew the goose until it is cooked.

How to stew goose?

Roasting goose

1. Prepare garlic and ginger.

2. Fry the goose in the oil pan until golden brown, and take it out.

3. Put oil in a hot pot and add ginger and garlic to saute.

4. Add goose, soy sauce, star anise, cooking wine and fragrant leaves.

5. Add the right amount of salt.

6. Simmer for 30 minutes.

7. Take it out and let it cool, cut it into pieces and put it on a plate.

How to cook and eat stewed goose?

The practice of geese:

[material]

500 grams of goose, 30 grams of Lady Enforcers (also called sword flower and fairy flower in Lady Enforcers), 200 grams of bitter pepper, 20 grams of ginger, 3 grams of pepper powder, salt, chicken essence, star anise, kaempferia kaempferia, Amomum tsaoko, white buttons, cinnamon, sesame oil, soy sauce and pepper.

[practice]

1. First clean the goose slaughtered that day, cut off the goose head and two goose feet, and change the knife.

2. Add a little salt to the boiling water. Flying geese enter the gallbladder. Then remove the Mingshui.

3, bitter peeling and washing

Lady Enforcers was soaked in boiling water for about 20 minutes.

5. Cook goose blood thoroughly with boiled goose water.

6. Goose, Bitter and Lady Enforcers are added with various spices, and appropriate amount of boiling water is added, and the beef and mutton column is adjusted by an electric pressure cooker to start pressing.

7. After about 40 minutes, the dishes will be cooked. Remind everyone here that ginger can put more spices to suppress the fishy smell of geese. Just put a little bit of everything else. The more spices you put, the better the taste. Too much spice will do the opposite.

8. First, change the boiled blood into mahjong tiles. Boil in boiling water for about 3 minutes. Put a little salt and chicken essence into a large porcelain bowl. After mixing the soup, remove the blood and pour it in.

9. Use selected soy sauce and pure sesame oil as dipping water.

10, and then fish out Goose, Bitter, Lady Enforcers and so on. It is edible.

The authentic way to stew goose meat and the steps to make it delicious.

"The production is simple and easy to process. Eat in summer, light and delicious! "

Composition details

Goose 900 grams

Hu Aishan 40g.

Zanthoxylum bungeanum 1g

Cooking wine 20 ml

Adenophora adenophora 40g

Ginger 23 grams

Salt10g

A light taste

Cooking process

It takes ten minutes.

Simple difficulties

Steps of stewing goose

1

Stewed goose soup

2

At present, chickens, ducks, geese and other poultry can not be slaughtered on the spot in the vegetable market, but only in the market.

three

Buy back 3.8 kg, go home and clean it again. Few people ate it, so they used 1.8 kg.

four

Roast the goose first.

five

Add ginger and cooking wine when blanching! Get rid of the smell!

six

Main seasonings: Adenophora adenophora, yam, ginger and pepper!

seven

Put the goose in the pot with the seasoning, and add water until the goose is less than two centimeters! Poke the chicken and duck stalls! After cooking, open the lid and take out the pot!

eight

Season with salt before cooking, and the hot stew will be ready!

nine

Season with salt before cooking, and the hot stew will be ready!

skill

It is necessary to roast the goose before stewing!

How to cook stewed goose at home?

Main ingredient goose potato auxiliary ingredient ginger onion pepper aniseed soy sauce sugar salt

step

Steps to stew potatoes with goose 1 1. Chop the goose into small pieces, blanch it with boiling water, and skim off the floating foam.

2. Dice potatoes, shred green onions, slice ginger, and aniseed pepper.

Step 33. Heat the pan, add oil, saute ginger and onion in the pan, then stir-fry goose meat, add soy sauce, sugar and salt, stew for half an hour, then add potato pieces, and stew until goose meat and potatoes are cooked.

skill

I cook directly in a pressure cooker at home, and some netizens always ask me, if I stew potatoes in a pressure cooker, won't the potatoes rot into mud? No, the potatoes are cut into large pieces and pressed out in the pressure cooker. They are very soft and rotten, but they will certainly not break into mud in the pot.

How can goose stew be delicious?

Stewed goose

Goose meat is low in fat, just a little higher than chicken meat, but high in unsaturated fatty acids, so you don't have to worry about degenerating into a broken-winged angel after eating goose meat. In winter, eating a steaming goose is the most pleasant. Stew the goose and eat it The meat is tender and tender. Because it has been stewed, the goose has become soft and rotten, and the baby can eat it. It's not too difficult to cook stewed goose. Wash the goose first, then blanch it in boiling water for a few minutes, then stir-fry it in a pot, and finally stew it. The following is the practice of stewing goose, step by step.

Stewed goose

Ingredients: goose, cooking wine, onion, ginger, garlic and pepper.

Exercise:

1. Peel the goose and cut it into small pieces, put it in hot water, add cooking wine, stir, and skim off the floating foam.

2. Put the oil in the pot, pour the goose, and then add the prepared onion, ginger and pepper to stir fry.

3. Stir-fry for a while, add appropriate amount of water and stew the goose until it is cooked.

Hope to adopt ~

How to make goose hotpot? A complete collection of home-cooked practices of eating goose hotpot

Broth goose hotpot

"Clear soup goose hot pot" is usually stewed. Simmer slowly to make the soup tender. In order to shorten the cooking time, pressure cooker can also be used for pressing. The preparation method of "clear soup goose hotpot" is as follows:

Choose a fat goose, put the goose blood into a big bowl filled with salt water when slaughtering, then remove the goose feathers, rinse with clear water, remove the internal organs, cut off the goose head, goose feet and goose wings, cut the goose body into strips with a length of 10cm and a width of 5 cm, rinse off the blood, put it into a pressure cooker, add clear water, add 50g of old ginger and 6544 green onions. 5g of Amomum Tsaoko, 0g of Amomum villosum10g, 5g of Angelica dahurica10g, 5g of Zanthoxylum bungeanum, cover, turn to low heat for about 20min after fire, leave the fire, deflate, open the cover, pick ginger onion and spice bag, add refined salt and chicken essence, pick goose meat, put it in a large pot, and wait until the soup in the pot is clear.

When the guests arrive, take a hot pot basin, first put a certain amount of goose meat, then add soup, and serve it with marinated vegetables, cold goose blood, seasonal fresh vegetables and peppers dipped in water.

Special goose kuai hotpot

Raw materials:

A fat goose is about 2000 grams, and mushrooms are 50 grams.

Seasoning:

Ginger, onion, garlic, pepper, pepper, fennel, salt, cooking wine, sesame oil, lard, soy sauce, pepper noodles, pepper noodles, roasted pepper noodles, monosodium glutamate, etc.

Side dishes:

Tofu, Flammulina velutipes, Frozen Mushrooms, Chinese Cabbage, Dutch Cuisine, Mung Bean Powder Skin, Mung Bean Sprouts, etc.

Production method:

1 Slaughter the goose, clean the viscera, cut the viscera into pieces, cut the goose into 3cm pieces and marinate with cooking wine and salt for a while, put the goose pieces in a pot to remove blood foam, and add the mushrooms (boiled in warm water), ginger slices, scallions, prickly ash, prickly ash and fennel (wrapped in gauze) to stew for 0/hour.

2. Slice tofu, shred Flammulina velutipes and frozen bacteria, slice Chinese cabbage, slice Dutch food, shred mung bean vermicelli (soaked in warm water), and wash mung bean sprouts for later use.

3. Mix chopped green onion, Jiang Mo, garlic, sesame oil, soy sauce, pepper noodles, roasted pepper noodles and monosodium glutamate into the dipping water.

4. Remove ginger, onion, pepper, pepper and fennel from the goose soup pot, add pepper noodles, lard, salt and monosodium glutamate to boil, then cook the side dishes and dip them in water for eating.

Flavor characteristics:

The soup is clear and shiny, the goose is tender and smooth, and the mushrooms are delicious and nutritious.

Technical points:

Beat the blood foam several times until the soup is clear, and pour the water for making mushrooms into the soup pot to make the soup fresher.

How to make goose delicious?

Ingredients: 2000g aniseed goose. Seasoning: 5g star anise, 200g soy sauce, 50g onion and 35g ginger. Practice: 1. Kill geese in the middle of winter, remove hair and viscera, and marinate them with salt for one night; 2. Wash it with warm water the next day, put it in a cold water pot and boil it with high fire; 3. Add chopped green onion, ginger slices, soy sauce and star anise; 4. Cook with low fire 1 hour, and take the goose after the pot is cooled off; 5. Chop the goose breast into small pieces and put them on the plate as the bottom material, and then cut other goose meat into pieces by oblique knife method; 6. Arrange them in the shape of stairs, scoop them up with a knife and put them on a plate, and pour hot soup on them when eating. Guandong old goose soup is very famous. A goose as the main ingredient, 2 ounces of ginger as the auxiliary ingredient, 2 ounces of onion, 1 teaspoon of cooking wine, a little salt and a little sugar. Sugar has the function of monosodium glutamate and a little white pepper. First, wash the goose and gut it, and cut a knife on the left and right sides of the joint between the wings and thighs. Rub cooking wine on and inside the goose, then add ginger and onion and add water. Water should be less than the body of a goose. It depends on how much soup everyone likes to drink. Boil it with high fire first and skim off the foam. I usually use clean gauze to spin the foam on the gauze a few times. If you are not afraid of trouble, you can change the pot to stew the soup at this time, so that the soup is clearer, and change it to medium heat when skimming, and so on. Then add sugar, about a spoonful of coffee, and then add salt. According to everyone's taste, stew for another half an hour, then sprinkle with white pepper and cook for two minutes. If you want to stew quickly, you can add a bottle of beer to the clear water for stewing geese, which can save about an hour of low-heat time.

How to cook stewed goose?

Braised goose with Radix Adenophorae and Rhizoma Polygonati Odorati Ingredients: 250g goose.

Accessories: Polygonatum odoratum 15g, Radix Glehniae 15g, and Rhizoma Dioscoreae 30g.

Seasoning: 2 grams of salt: firstly, clean the goose, cut it into small pieces, clean 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, add refined salt to taste, and serve the goose with soup.

Ingredients: half a goose, 3 potatoes, mushrooms, green pepper slices and red pepper slices.

Seasoning: salad oil, broth, onion, ginger, salt, monosodium glutamate, chicken essence, pepper, sesame oil and oyster sauce. 1. Wash and chop the goslings, and cook them in a pot; Cut the potatoes into pieces and fry them in the oil pan. 2. Put the onion and ginger into the oil pan, pour the broth, boil the raw materials and season. Hu Aishan Goose Clear Soup Ingredients: 250g Goose and 250g Pork (lean meat).

Accessories: Rhizoma Dioscoreae (dry) 30g, Radix Glehniae 15g, Polygonatum odoratum 15g.

Seasoning: salt 3g, cooking wine 2g, pepper 2g, onion 3g, ginger 3g, egg white 20g, 1. Wash the goose, put it in the boiling water pot, take it out and shred it, wash the pork, put it in the boiling water pot for a while, and take it out and shred it.

2. Remove impurities from yam, Glehnia littoralis and Polygonatum odoratum, put them into gauze bags and tie their mouths tightly.

3. Put chicken soup (water is also acceptable) in the pot, add shredded goose, shredded pork, medicated bag, salt, cooking wine, pepper, onion and ginger, and cook until the meat is cooked. Remove the onions and ginger.

Tips-Health Tips:

This soup can tonify qi and deficiency, nourish yin and moisten lung, promote fluid production and quench thirst. It is suitable for patients with lung yin deficiency, stomach yin deficiency, dry mouth and thirst, mental fatigue, shortness of breath and cough, and diabetic patients.

Promote fluid production to quench thirst, and prevent diabetes and lung yin deficiency.