What is the proportion of salt and sugar in a roast goose?

hello, I'm yueya food. I'm glad to answer this question.

Let me introduce the commercial formula of Cantonese roast goose.

One raw material

A slaughtered black-brown goose weighing about six kilograms.

Two marinades

3 grams of minced garlic, 3 grams of ginger, 4 grams of coriander, 3 grams of dried onion, 75 grams of roast goose salt and 75 grams of roast goose sauce

. 1g of spiced powder, 1g of dried tangerine peel powder, 1g of white pepper powder, 1g of licorice powder, 5g of star anise powder, 5g of kaempferia rhizome powder, 25g of cumin powder and 1g of clove powder. Uniformly mixing

Four Roasted Goose Sauce Proportion

1g of chopped dried onion, 1g of garlic, 3g of south milk, 2g of Zhuhou Sauce, 2g of ground black bean sauce, 5g of spiced powder, 2g of oyster sauce, 1g of soy sauce, 1mg of stock and 3g of salad oil. Boil it into a thin paste

The proportion of crispy water of five roasted geese

Mix 5 grams of white rice vinegar, 1 grams of maltose, a bottle of red vinegar and 25 grams of Erguotou liquor

I hope my sharing will help you

The authentic ones are much sweeter, and the southern ones are basically sweeter. If it is recommended to be salty in the north, the region is different. Share the practice of roast goose, I hope my answer will help.

ingredients: goose, salt (3 teaspoons), garlic (5 petals), allspice powder (1 teaspoon), ginger (1 small piece), soy sauce (1/2 teaspoon), water (appropriate amount), soy sauce (4 tablespoons), maltose (1 tablespoon) and sesame oil (1/2 teaspoon). Touch it for a while and marinate it for about 2 hours, turning it over and touching it halfway

3. Remove the ginger and garlic from the goose after salting, and air-dry it in a basin or online

6. Brush honey juice on the top and bottom of the goose after air-drying,

7. Preheat the oven for two minutes, spread tin foil on the baking tray to receive oil, put the goose on the baking net, and heat the air up and down. Roast it for 25 minutes first

8. Take it out, wrap the easily burnt parts under the goose wings and legs with tin foil, and brush the honey juice again

9. Then put it in the oven and bake it for 2 minutes at 21 degrees

Tell me about the proportion of roasted goose maltose, and don't guess it again! After the investigation, the author draws a series of conclusions. For example, most of the people who learn the technology of red roasted meat in the sky are young people; As Master Mantian Red King said, "They all want to go back and open their own stores; Although these friends are young, they are ambitious and want to run to open stores and become bosses.

as long as you combine the theory you have learned with the actual operation and pay attention to some details in the process of making roast goose in deep well, it is not difficult to cook delicious roast goose.

He asked the master, "Have you learned the training in an office?" No matter what kind of work you do, it is necessary to pay a certain amount of time and energy. It's ok to teach you a process in a few days. There is no genius in this world to master the technology, so if you really want to learn the recipe and technology of Guangdong roast goose, you must be down-to-earth and take it seriously.

It's basically salt 3 and sugar 4. If the salt is 15 grams, the sugar is 2 grams.

The salt consumption is 1/16 of the weight of the net goose, and a small amount of fennel is added to the salt, fried and ground. First, take 3/4 of the salt and put it into the body cavity of the goose, and rotate the goose repeatedly to make all the abdominal cavity < P > covered with salt. Secondly, spread the residual salt on the lower thigh by hand. When the muscle is separated from the leg bone, part of the salt will enter from the part where the bone is separated from the meat, and then rub the falling salt on the < P > muscles on both sides of the knife edge, goose mouth and chest respectively. The salted geese are stacked into the jar one by one, and after 12-18 hours of pickling, the fingers are inserted into the anus to open and discharge blood. After that, put the geese into the brine tank, pour the prepared old brine from the knife edge of the right wing, and then < P > stack them into the tank one by one, cover them with a perforated bamboo cover, and hold down the stones, so that the geese are completely submerged in the brine. According to the goose body size and different seasons, the re-marinating time is different. Generally, the re-marinating time can be 16 ~ 24 hours, and it can be pickled out of the < P > tank. When you leave the cylinder, you should dig the brine and drain all the salt water in your body.

The proportion of salt and sugar in roasted goose mainly depends on personal taste.

Practice:

1. Wash the duck leg and cut it into large pieces.

2. Blanch it with water. Take it out.

3. Cut the hob of vegetarian chicken and blanch it with water.

4. Heat the oil in the pot and put down the green onion, pepper, star anise, cinnamon, pepper and pepper. Low heat for 3 minutes.

7. Add vegetarian chicken, cooking wine, salt, sugar, June bean paste, soy sauce, stir-fry and boil for 5 minutes.

8. Cook on low heat for about 1 minutes.

9. Dry on high heat and add chicken essence, chopped green onion and sesame oil.

According to personal taste, there is no formal proportion. If you like dessert, you can make it sweet, and if you like salty, you can make it salty. Therefore, there is no formal proportion or it depends on personal taste. The proportion of salt and sugar made with different tastes is definitely different.

hello, I'm sticky bean bag, and I'm glad to answer this question. Authentic ones are much sweeter, and they are much sweeter in the south. If it is recommended to be salty in the north, the region is different, so the taste is different. Normally, the ratio of salt to sugar is 12: 7 < P > I hope my answer is helpful to you. Thank you.

Authentic products are much sweeter, and working in southern hotels is much sweeter. If it is recommended to be salty in the north, the region is different, so the taste is different.

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