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How to make Tang Xia Luo goose with unique flavor?

1. Pickling: put onions, ginger, garlic and other spices into the belly of the goose, add the right amount of salt, and then marinate the goose for 1-2 hours to let the flavor of the spice seep into the goose.

2. First of all, preparation is the key. We need to choose fresh goose, preferably one with fresh meat and moderate sebum. Wash the goose meat and cut it into palatable pieces, which is beneficial to curing and cooking later. The next step is pickling.

3. Prepare a goose, and then clean up the blood outside. Be sure to wash it clean, otherwise it will affect the taste. After washing, cut it from the middle of the goose with a knife and split it in two.

Finally, cut the cooled goose into pieces and put them on the plate. When setting the plate, you should pay attention to beauty, you can put the goose head, goose wings and other parts to have a hierarchical sense, so that the whole plate looks more attractive. In addition, according to personal taste, sprinkle some chopped onions, coriander and other seasonings to increase the flavor.

How do Tangxia goose cook both time-saving and delicious?

Conclusion: cooking Xia Lu goose needs to pay attention to the control of heat and seasoning in the process of stewing. Through slow stewing, the goose meat is tender and juicy, the goose skin is crisp and delicious, and it has all kinds of flavors. This dish is not only delicious, but also nutritious. It is a very popular traditional food.

Set the plate: put the cut goose slices neatly on the plate, which can be eaten with mashed garlic, plum sauce or special sweet sauce to increase the flavor. Enjoy: Tangxia goose is usually served as a main course on festivals or special occasions, sharing this delicacy with family and friends.

Prepare a goose, and then clean up the blood outside. Be sure to wash it clean, otherwise it will affect the taste. After washing, cut it from the middle of the goose with a knife and split it in two.

Nutrition matching: in order to make Tangxia goose more nutritious, you can add some cellulose-rich vegetables, such as white radishes, carrots and potatoes, when cooking, which can not only enrich the taste of the dishes, but also increase the nutritional value. Note: in the cooking process, should avoid using too much oil and salt, so as not to affect health.

Tangxia goose is a Dongguan cuisine with Hakka flavor. Put the goose into the prepared soup and cook it. When it is cooked, the taste goes into the goose meat. The bone marrow is similar to Boiled Chicken with Sauce, the meat is tender and the bone marrow is bloody, it is very fresh and delicious.

The practice and ingredients of Lou Goose

1. Food preparation: 1 goose, 1 piece of ginger, half head of garlic, half brown sugar slices, two tangerine peels, half bowl of yellow wine, half bowl of light soy sauce, one piece of southern milk and 1 tablespoon of southern milk, 6 grams of Douchi, peanut oil, water and so on.

2. Specific steps: wash the goose, chop it into small pieces and blanch it with water. Peel the yam and cut into pieces. Put peanut oil in the pot. Add spring onions, ginger, pepper, saute until fragrant, and stir-fry with blanched goose. Join the old stir-fry.

3. Practice: prepare the goose: clean the goose, remove the internal organs and impurities, and then cut it into pieces of palatable size. James water: add enough water to the pot, add spring onions, ginger and cooking wine, blanch goose pieces in water to remove blood and fishy smell. It takes about 5 minutes for James water, then remove it and drain.

4. Put the goose back into the pot, add water, rice wine, light soy sauce, ginger, garlic, Douchi and abalone sauce, cover and simmer. Wait until the color of the goose changes gradually, the flavor thickens gradually and you can get out of the pot, so the goose is finished.

5. Main ingredients: 1 light goose, about 1500 grams. Ingredients: 200g sour radish, proper amount of sliced ginger and spring onions. Seasoning: 10 grams of Li Jinji straw mushroom, 50 grams of Li Jinji selected light soy sauce, 30 grams of Li Jinji seafood sauce, 30 grams of rock sugar, 50 grams of cooking wine, right amount of salt.

6. Preparation of ingredients for Guangdong Lugoo: 1 farm goose, 1 ginger, half garlic head, half brown sugar slices, two tangerine peels, half bowl of yellow wine, half bowl of light soy sauce, one piece of southern milk and 1 tablespoon of southern milk, 6 grams of Douchi, peanut oil, water and so on.

Chen's secret goose (duck) how to do

Bring to the boil with proper amount of water, simmer into the goose crisp and soft, bring to the boil over high heat for about 40 minutes.

One goose, one garlic, the right amount of ginger, half a cup of light soy sauce, the right amount of soy sauce, three tablespoons of cooking wine, the right amount of sugar, three spoons of bean paste. Prepare garlic and minced ginger. Stir the garlic and ginger into the bean paste. Put the bean paste into the belly of the goose, then wipe the whole goose with soy sauce and marinate for 15 minutes.

The goose is to keep rolling the goose meat in the pan and stir-fry until the goose is cooked and tasted. The goose is not only easy to cook, but also has a mellow taste. The goose is fresh, tender and juicy, very delicious, and the soup is very suitable for delivering rice. This home-cooked goose dish can be said to be one of the most delicious goose dishes. Spicy goose.

If the goose wants to have a good taste, kung fu is in the process of preparing the sauce and working in the pot. Soy sauce includes soy sauce, sugar, garlic and so on. After mixing the sauce in a certain proportion, pour it into the goose belly, seal it, and then put it into the pan.

Step one: deal with the goose. Step 2: prepare sauces and ingredients. Step 3: start working geese.