What seasoning should I use for goose meat?

Goose itself has a strong smell. When we cook goose meat, we must first remove the fishy smell of goose, and then do the cooking operation. One way to remove the fishy smell of goose meat is to take water and blanch it, and add seasonings to remove the fishy smell during the production process, such as pepper, crystal sugar and beer. If you put the goose in an iron pot and stew it with coal fire, the goose will be more delicious, fresh and not fishy, and the meat will be rich.

①. Eight angles

Star anise, also known as anise, is the most used condiment in our life. Because star anise has a strong fragrance, adding star anise when cooking goose meat can improve the flavor and enhance the aroma of goose meat.

② dried pepper

When we cook goose, we must put some dried peppers (dried millet peppers are the best), because peppers themselves have the function of removing fishy smell. When making poultry meat or meat ingredients, adding a proper amount of dried pepper can play a very good role in deodorizing and refreshing, and dried millet pepper is the most suitable. After all, millet pepper is moderately spicy and has a positive taste.

③ Zanthoxylum bungeanum

Zanthoxylum bungeanum is also one of the spicy spices, and it is also an essential seasoning for our daily cooking. However, any spicy seasoning can improve the taste, remove fishy smell, and increase the flavor of ingredients.

④ Rock candy or sugar.

When making poultry food, both rock sugar and white sugar have refreshing and coloring effects. When making goose meat, adding a small amount of crystal sugar can make the taste of goose meat more delicious, at the same time, it can also eliminate the fishy smell of goose meat, make goose meat discolored and make goose meat more delicious.

⑤ Beer

When we fetch water for goose meat, we can add a proper amount of cooking wine to remove the fishy smell of goose meat, but when we stew goose meat, it is best to add a small amount of beer. Beer itself is brewed from malt, which has a strong malt flavor. After beer is heated, goose meat will have a faint bouquet, which can make goose meat taste better and more delicious. So when cooking goose meat, adding beer is better than adding beer.

⑥ Onion ginger

Onion and Jiang Ye are the most basic seasoning ingredients, so onion and ginger are one of the essential seasonings when cooking goose meat. However, when we cook goose meat, the amount of onion and ginger is slightly larger, which can make goose meat taste better and increase our eating taste.

★ I won't elaborate on soy sauce, soy sauce and refined salt. After all, these spices are essential.

Stewed potatoes with goose in iron pot

Ingredients: a country goose (about 3000g), onion 100g, ginger 50g, beer bottle (500ml), soy sauce 10g, dried pepper 20g, rock sugar 30g, refined salt 15g, cooking wine 15g.

-How-

1. Simply clean the goose, remove the goose feathers left on the goose, and wash it with clear water.

2. Cut the goose into appropriate pieces with a knife, because the goose needs to be stewed for a long time, so don't cut the goose too small, 5 cm square is appropriate.

③. Cut the onion into small pieces, cut into filaments, then take a large pot, add cold water into the pot, put the cut goose pieces into the pot, add 50g of onion, 5g of ginger and four or five dried peppers, and then pour in 15g cooking wine. Bring the water in the pot to a boil, and then simmer for five minutes.

(4) After blanching the goose for five minutes, we pour the blanched goose into the basin, rinse it with clear water, pick out the residues such as onions, ginger and dried peppers, throw them away, and put the goose into the basin to filter out the water.

⑤. Add proper amount of cooking oil to the wok. After the oil is heated, we first add onion, ginger, pepper, star anise and dried pepper to stir-fry until fragrant.

6. After the seasoning in the pot is sauteed, we put the drained goose into the pot, add rock sugar and soy sauce and stir well.

⑦. Put the goose in the pot and stir-fry until even. Stir-fry the goose in the pot for five minutes first, so that the goose can absorb some of the flavor of the seasoning. Then, pour 500ml of beer and stir fry for another five minutes.

8. After several times of stir-frying, the goose has been fragrant. At this time, we add water to the pot, then boil the water in the pot with a big fire and stew it for an hour with a small fire.

Pet-name ruby. After the goose has been stewed for an hour, we peel the potatoes, wash them and cut them into pieces, then put the cut potato pieces into a pot, simmer them for 15 minutes, and add refined salt to taste. This "stewed potato with goose in iron pot" is ready.

★ Goose stewed with these seasonings is very delicious, and it can't taste the fishy smell of goose at all, and it won't feel spicy, because the spicy taste and fishy smell cancel each other out, leaving only a strong goose smell.

(1) When the goose is boiled in water in advance, we should add some onions, ginger and dried peppers, and add a proper amount of cooking wine, so as to remove the fishy smell of the goose and let the goose absorb some seasonings in advance.

(2) Before frying the goose meat, you must first fry the onion, ginger, pepper, star anise and dried pepper in the pot, and then fry the goose meat, which can stimulate the flavor of the seasoning and let the goose meat absorb these flavors.

(3) Adding beer into the stewed goose can play a very good role in refreshing and enhancing fragrance, and make the stewed goose taste stronger.

(4) Adding a proper amount of potatoes when stewing goose meat can not only relieve the greasiness of goose meat, but also make potatoes absorb the aroma of goose meat and increase the edible taste of this dish.

⑤ Add rock sugar after the goose is fried. There is no need to stir-fry the rock sugar into a sugar color. It's added just to freshen up and enhance the fragrance.

Matters needing attention

Fans can soak in cold water in advance, so that they can be eaten when cooking. Not bad, but strong.

The first thing that comes to mind is "Gushi Goose Block". I didn't have a concept of goose before, and I thought it was definitely not my favorite food, which was very different from chicken, duck and fish. As a result, I once went to eat the authentic "Gushi Goose Block", which was surprisingly delicious. I cut the goose into small pieces. It's very delicious. Goose is very particular if you want to do it well. Unlike chicken, it can't be stewed. What kind of seasoning to add must be strictly controlled, so that it is delicious.

There are two legends about Gushi goose. One is related to the Emperor Yang Di. At the banquet to celebrate the opening of the Grand Canal, the goose is famous for being the first to be eaten. On the other hand, it is related to Wang Luobin, because his song Goose is particularly famous. Either way, it can be seen that the history of eating goose is earlier. In fact, the delicacy of goose meat is also related to the quality of goose.

First of all, choosing the right goose is also a key step in cooking a pot of delicious goose.

Generally, freshly slaughtered geese are selected, and the goose feathers are shiny. After plucking, the goose meat is smooth and elastic without hard parts. And the taste of goose is slightly fishy, not rancid. It tastes messy. It must be stale.

Let's talk about three kinds of spices necessary for cooking geese.

First of all, beer

The practice of beer duck is typical. In fact, when cooking goose, pour a proper amount of beer, which tastes particularly good and can be smelled from a distance. The key is to remove the fishy smell.

Second, pepper.

Usually when stewing meat, such as stewed chicken, beef and mutton, add some dried peppers, which can make goose taste better and be warmer in winter.

Third, pepper.

Zanthoxylum bungeanum and star anise are essential for stewing meat, which can not only remove fishy smell, but also increase the umami flavor of meat. When you stew meat, you put seasoning in it, which will give off an attractive fragrance.

Prepare ingredients: goose, onion, ginger, garlic, beer, pepper, star anise, pepper and salt.

Production process: first, cut the prepared goose into small pieces, soak it in clear water to remove the blood from the goose;

Secondly, roast the goose and boil the water in a pressure cooker. After blanching the goose, take it out and put it in a pressure cooker.

Then add pepper, ginger, pepper, star anise and pepper, pour a proper amount of beer, cover and start stewing.

Finally, simmer for about 40 minutes, and the goose is almost cooked. You can add salt and simmer for a while. Sprinkle a little chopped green onion when cooking.

Note: 1 In fact, you can also add a proper amount of rock sugar when cooking, which can color the goose and make it look more appetizing.

2. When the goose is almost cooked, friends can also add appropriate side dishes according to their own tastes. I usually add vermicelli, sweet potato powder is the best choice, and Chinese cabbage is also a good choice.

The method of cooking goose is particularly simple. Goose meat can be made into hot pot style, and many different kinds of side dishes can be added, such as vermicelli, cabbage and spinach, which can be added in the past to experience different feelings. I have to say that "Gushi Goose Block" tastes really good. Friends must try authentic goose slices when they come to Xinyang. I'm Jiang Mumu. How do you like to cook goose? Let's share it!

Goose is a very delicious food. Goose meat is low in fat and delicious, and it is also a high-grade food in poultry. What seasoning should I use for goose meat? This depends on how you like to do it. Its original eating method is "white-cut goose", the more fragrant eating methods are "red roast goose" and "red roast goose", and the most common and delicious of these eating methods is red roast goose. Today, I will share with you a different method of stewing goose, which is called "drunken goose".

The dish "drunken goose" originated from Shunde, the "gourmet capital", and is a very famous local dish. In the restaurant, the chef will cook this dish on the customer's table. Do not add a drop of water in the cooking process, and stew all kinds of sauces with wine instead of water. Rice wine not only removes the fishy smell of goose, but also makes goose wine mellow and delicious. The flame burning with rice wine looks very "face"

Material: a dark brown goose.

Ingredients: garlic sprout, ginger and garlic.

Sauce: oyster sauce, seafood sauce, a piece of southern milk, spiced powder, salt, soy sauce, white sugar, a bottle of Li Hong brand red rice wine (6 10ml), millet spicy (don't let it go if you don't eat spicy).

~ production steps ~

① Treatment of Goose: When the goose is slaughtered and cleaned, the goose feathers must be pulled out, then the internal organs are removed, washed with blood, and then cut into pieces, and goose oil is not needed for standby.

(2) curing goose meat: curing goose meat before making, adding a little salt, soy sauce and sugar, stirring evenly and curing for 20 minutes.

③ Material preparation: Prepare the sauce in advance for easy preparation, and put a proper amount of oyster sauce, seafood sauce, south milk pieces and spiced powder into a clean small bowl for later use. Clean garlic seedlings and cut into sections, keep garlic intact, and cut ginger into garlic-sized pieces for later use.

(4) Stir-fry: put oil in the pan and cool it once, then add a little base oil, add a proper amount of ginger and garlic slices and stir-fry until golden brown, take out the base oil (leave ginger and garlic in the pan), then pour in goose, stir-fry over medium heat, stir-fry the goose until the oil is fragrant, and then add the prepared bowl material to stir-fry.

⑤ Stew: Add the bowl ingredients and stir well, then pour in a bottle of red rice wine, and then cover the lid to the maximum fire. When the wine in the pot boils, it will give off flames. At this time, reduce the fire and simmer for 20 minutes on medium heat. In the process of stewing, turn the goose a few times, which is convenient and tastes even. After 20 minutes, the rice wine is less volatile and concentrated, then add the garlic sprouts and stir-fry until it is broken, and then take it out of the pot.

1. Don't roast goose. Fried goose can better maintain the umami flavor of the meat, provided that the goose must be fresh, so that the drunk goose will taste good.

(2) There will be flames in the production process. Be careful when making homemade products, or turn down the fire to avoid flames.

③ The wine used to make drunken geese is red rice wine, which is rich in flavor and not too high (30 degrees). Goose stewed with this rice wine has a faint bouquet, so don't use high alcohol, because high alcohol content will make goose all alcoholized.

4. In order to make the flame drunk goose taste good, black brown goose is the first choice. The meat of the black-brown goose is tender and full of flavor, which is incomparable to other breeds of geese.

1. Bottom oil left after ginger and onion are sauteed. Why do you want to add goose for cooking?

A: The purpose of adding a little base oil is to fry the ginger onion until it is golden, so that it will taste more fragrant when fried with goose, and the ginger onion must be cut into pieces, which is more resistant to stewing. Don't chop the ginger and onion into paste. It stands to reason that the remaining oil of fried ginger and onion is fragrant. The purpose of putting these base oils is to reduce greasy, because goose will drain oil when frying. If it is not put, this dish will be very greasy.

2. What should I pay attention to when stewing with rice wine?

A: There are two points to pay attention to in the process of adding rice wine to stew soup:

3. Won't goose wine made without water be very strong?

Answer: To cook this dish, you must first choose the right wine, not the high-alcohol wine. Red rice wine has a strong aroma, strong fragrance and low alcohol content. Moreover, alcohol will volatilize during the production process, so the actual residual alcohol smell in goose meat will not be very strong (because it is not high). Goose meat will have a faint bouquet, and it is most suitable for being a drunken goose, so that the taste of the drunken goose will be stronger.

4. Why should goose be preserved in advance?

A: The purpose of curing goose in advance is to shorten the stewing time. As mentioned in the above question (2), the stewing time of goose meat should not be too long, which will cause the water loss of goose meat and make the taste of goose meat worse. Therefore, curing goose meat in advance will reduce the stewing time and make goose meat more delicious.

I'm still good at stewing geese.

What seasoning should I use for goose meat?

Goose is a herbivore with high protein content and low fat content. Late autumn is the best time to eat goose meat, because the goose meat in late autumn is not only chewy, but also rich in flavor, without grass flavor, and the effect will be better.

Goose meat is tender, fragrant but not greasy. Most of them are simmered soup, and they can also be smoked, steamed, roasted, roasted, sauced and rotten. Braise the drunken goose in brown sauce, preferably soju, and evaporate the remaining bouquet by heating alcohol. The aroma of the pot is attractive, and the meat is tender and mellow, which makes people stay fragrant.

Goose can be boiled into soup or stewed with mushrooms, sauerkraut and other foods. Goose in northeast cuisine is a high-grade ingredient, and sauerkraut stew in classic cuisine is mainly stew.

Goose itself has a strong smell. When cooking goose meat, the fishy smell of goose should be removed before cooking. The way to remove fishy smell from goose meat is to blanch it first. When blanching, add 1 small handful of pepper to remove fishy smell.

In addition, in the process of making, spices to remove fishy smell are added, such as star anise, dried pepper, rock sugar, wine and so on. If you put the goose in an iron pot and stew it with coal fire, the goose will be more delicious, fresh and not fishy, and the meat will be rich.

Ingredients: half a goose, 2 green peppers and 2 red peppers.

Seasoning: rock sugar 10g, ginger 10g, onion 1g, 2 star anise, 3g dried chili shreds, soy sauce 15g, sweet noodle sauce 10g, distilled liquor 30g, oyster sauce 10g.

Practice: 1, wash the goose and cut into pieces;

2. Wash the green pepper and cut it into sections; Chop onion and ginger.

3, goose cold water pot, add a handful of pepper, blanch, remove and set aside.

4. Put the oil in the hot pot to cool, and add the star anise.

5. Pour in goose and stir fry.

6. Add soju and stir-fry until the flame goes out. Beware of flame (imitation is risky, so be careful in operation)

7. Add minced onion and ginger, and stir-fry dried peppers.

8. Add soy sauce, oyster sauce, salt, rock sugar and sweet noodle sauce and mix well.

9. Pour in hot water, bring to a boil, and turn to low heat for 30 minutes.

10, cook until the goose is soft and rotten, add the green and red pepper pieces and stir well, then take out the pot.

Whispering in the kitchen: It's best to use shochu. Heating alcohol will evaporate the remaining bouquet. Beware of flames, imitation is risky, and operation needs to be cautious.

What seasoning should I use for goose meat?

I ate goose for the first time in my life this year and was attracted by its small and delicious taste. Some people say that geese are domesticated by wild geese. I think geese are more beautiful than wild geese, because they are white and more like swans. In fact, I didn't have a good impression of geese before I tasted the delicious goose. When I was a child, one of my grandmother's neighbors raised geese every year. Every time I go to my grandmother's house, I am most afraid of passing by this goose gate, because I have been chased by geese several times. Every time, the goose stretched out its long neck and flapped its wings, looking like a beggar. Back home two months ago, my sister gave her mother-in-law a goose and went home to pluck and clean it. I didn't know that the goose bone was too hard until I finally cut it into pieces. I finally cut it into small pieces with a bone crusher.

I've heard of roast goose, but I haven't eaten it. In my imagination, roast goose may taste similar to roast duck, and my family may not finish it, and I don't like this cooking method. I like the big goose in the northern wok in the video, but unfortunately there is no wok and fire at home. Finally, goose meat can only be processed by braised duck.

Ingredients: goose, white radish, dried and fresh mushrooms, ginger, garlic, star anise, fragrant leaves, cinnamon, dried pepper, pepper and green onion.

Seasoning: salad oil, salt, sugar, soy sauce, soy sauce, cooking wine, pepper.

Step 1: Wash the dried fresh mushrooms with warm water first, and then wash the goose pieces with warm water to control the moisture. Remove the head and tail of white radish, wash and cut into hob blocks, peel and slice ginger, peel and pat garlic loosely, and cut dried pepper into rings for later use.

Step 2: Pour a little oil into the hot pot, add ginger slices, garlic and dried peppers and stir-fry until fragrant, then pour in goose pieces and stir-fry evenly. Stir-fry the goose pieces with water, cook in proper amount of cooking wine, stir-fry the oil, add proper amount of soy sauce and soy sauce, and stir the goose pieces evenly and color them.

Step 3: pour in the radish pieces and continue to stir fry evenly. Then pour a proper amount of clear water, add dried mushrooms, two or three star anises, fragrant leaves, cinnamon, onion segments and a spoonful of sugar, then transfer the goose pieces and soup into an autoclave, bring to a boil with high fire, and turn down the heat for about 20 minutes.

Step 4: After the pressure cooker is naturally deflated, add a proper amount of salt and pepper, collect the juice on high fire, put it on a plate, and sprinkle some chopped green onion to serve.

Goose is bigger than poultry, so its meat quality is more compact than other poultry. Stewing goose meat in a pressure cooker can shorten the cooking time, so that goose meat won't be chewy and unable to bite for a long time. Domestic geese don't need to be blanched. If not, you'd better blanch it before frying it. The advantage of stewing white radishes together is that white radishes don't paste in the pot for a long time, unlike potatoes with high starch content, which will scatter and rot in the pot after stewing for a long time.

The simplest ingredients, the simplest cooking and the most delicious food.

Hello, I'm Meng Chao, and I like delicious food.

Today, I will share with you a delicious dish: stewed goose.

Ingredients: washed goose 1, cut into pieces, cut onion, ginger, garlic, coriander and dried pepper in the middle, Pixian bean paste, sweet noodle paste, stewed goose paste (bought in supermarket), white sugar, soy sauce, cooking wine, Weidamei, salt, monosodium glutamate, chicken essence and beer.

1. Boil the water in the pot, add chopped goose, add cooking wine, take out the pot, and clean it with cold water.

2: Heat hot oil from the pan, add dried pepper, onion, ginger and garlic to saute until fragrant, add Pixian bean paste and sweet noodle sauce to enhance fragrance, and add goose pieces to stir-fry until discolored. Add soy sauce, soy sauce, Weidamei and sugar, stir well, add beer, add some warm water to the ingredients (more water is needed because the old goose is difficult to stew), put it in a big bag and cover it.

3. Bring the fire to a boil, simmer for 1.5 hours, season with salt, monosodium glutamate and chicken essence, simmer for 3 minutes, turn off the fire, sprinkle with coriander, and a dish is ready. Have you learned?

Goose can cook many dishes, and each region has its own unique methods. For example, Nanjing salted goose pickled crude salt and pepper and then pickled; Guangdong flame drunk goose pot, rich sauce; Goose in Gushi, Henan Province, dried peppers and prickly ash are spicy and delicious; The stewed goose in the northeast is soft, rotten and salty. Each method is different, and the spices and seasonings used are different. Today, let's talk about the practice of braised goose and the seasonings needed.

Required ingredients: 6 kg of Qingyuan goose, 20g of mushrooms, 20g of dried bamboo shoots, onion 10g, ginger 10g, garlic 10g,

Seasoning required: 2g salt, 4g monosodium glutamate, 5g chicken essence, 2g sugar, 2g pepper, 25g fresh soy sauce, soy sauce 10g, soy sauce 10g, south milk 10g, 13 spices 2g, cooking wine 5g, white wine 10g, and oil 30.

manufacturing process

① Qingyuan goose removes the esophagus, tail, internal organs and other sundries, cleans them up, cuts them into pieces of about 5 cm, and soaks them in clear water for about half an hour.

(2) Cut the onion and ginger. Soak the mushrooms in water for about half an hour, soak the dried bamboo shoots thoroughly, boil them in a boiling water pot for 30 minutes, and then cut them into sections for later use.

(3) Heat the pan, add salad oil to heat it, then add goose and stir it until it is broken, and pour it out.

(4) Add large oil and salad oil to another pot, heat it, add onion ginger, pepper, aniseed, cinnamon, fragrant leaves, thirteen spices, hot sauce and dried peppers, and stir-fry red oil.

⑤ Add the goose pieces and stir quickly and evenly.

⑥ Cook cooking wine and white wine, add fresh soy sauce, soy sauce, column sauce and south milk, stir well, then add the old stock, and smear the goose pieces. Add soaked dried mushrooms and dried bamboo shoots, add salt, monosodium glutamate, chicken essence, sugar and pepper, bring to a boil with high fire, and skim off the floating foam.

⑦ Cover and simmer for about 35 minutes.

(8) Mix dough, grab ten doses, make balls, and soak in clear water for a while.

Pet-name ruby open the lid, take out the long bread paste into the pot, stew for about ten minutes.

First of all, the big goose pieces need to be soaked in clean water for about half an hour, and it is best to wash them with running water to remove blood and odor.

Second, pillar sauce and south milk can increase the umami taste of geese and inhibit the off-flavor.

Third, add white wine and stir fry. The volatilization of alcohol can play a role in removing fishy smell and enhancing fragrance. The goose meat made in this way is mellow and tastes delicious. It is best to let the liquor burn for a period of time to fully remove the fishy smell of goose meat, so be sure to pay attention to safe operation.

4. Pepper aniseed cinnamon leaves are fragrant, both of which have the function of removing greasy and increasing fragrance. Both Chili and Chili sauce can remove the fishy smell of goose and increase the taste of soup.

5. Adding dried mushrooms can make the soup more delicious, enrich the taste of stewed goose and make it more delicious.

6. Stewing goose with stock can improve the taste and increase the delicious soup.

Seven, putting lard can increase the flavor of goose meat and make the soup thicker.

★ The goose stewed with the above methods and these seasonings tastes particularly delicious, and the soup is also delicious, without the fishy smell of goose meat. The slightly spicy taste is also more in line with the taste of the public, and the spicy degree can be adjusted appropriately. This spicy taste can be introduced by most people, because the spicy taste and fishy smell cancel each other out. Under the inhibition of pepper, only the rich goose flavor is left.

Soy sauce is the main material, and the auxiliary materials are rock sugar, cinnamon, cardamom, star anise, Amomum villosum, star anise, southern ginger, white wine, garlic, fragrant shavings and so on. It is best to make it with "Chaozhou halogen method"!

The stewed goose is: smooth and tasty, fat but not greasy, full of taste and long aftertaste!

Here is how to pickle "goose"! It's time-consuming and laborious, and it needs a lot of preparation!

1 goose, 750g soy sauce.

Salt100g, monosodium glutamate15g.

50 grams of rock sugar and 5 grams of cloves.

Illicium verum 10g, Glycyrrhiza uralensis Fisch 10g.

50 grams of garlic, cinnamon 10 grams.

Nanjiang150g, citronella 50g.

50g coriander head and 4kg clear water.

10g pepper and 40g liquor.

20 grams of coriander and 30 grams of white vinegar.

(1) First, gut the unhaired goose, take out the internal organs, wash and dry the water, and add salt inside and outside the goose for later use.

(2) Stir-fry the pepper granules in a pot for later use.

(3) Take gauze, wrap Zanthoxylum bungeanum, Glycyrrhrizae Radix, Illicium verum, Rhizoma Zingiberis Recens, Cortex Cinnamomi and Flos Caryophylli into balls for later use.

(4) Put garlic, coriander head and ginger into the goose belly for later use.

1. Turn on the fire, add clean water, and pour in brine such as soy sauce, crystal sugar, ginger, citronella, white wine and colored oil to boil.

2. When the brine is boiling, put the whole goose into the pot and cook for about 1 hour for 40 minutes (pay attention to turning the goose over several times during the process, and hang the goose several times and pour the brine. The purpose of doing this is to make goose delicious.

3. When it is ripe, take it out and let it cool for later use.

You can chop the red roast goose into several pieces first, and then slice it separately. When loading the plate, you should pour a proper amount of marinade, put some coriander segments on it, and serve with two sauces: one is white vinegar with garlic juice, and the other is marinated goose juice.

Edible: Goose is delicious and fresh, which really makes people memorable!

You can really give it a try when you have a chance!