What is the production process of Guangdong roast goose?

In the cooking process of roast goose, we often don't grasp the heat well, and the taste of roast goose is always not very good? Then let me talk about the main points and key steps of Guangdong roast goose:

Guangdong roast goose firing, as long as there are these details to pay attention to. First of all, roast the skin before burning, because the roast goose is relatively large, so it is natural to pay special attention to roast the dried goose before burning. The roasted goose is easy to burn the roast goose with good color and crisp skin. How to cook Guangdong roast goose is divided into the following firing steps:

No. 1, roast goose should be peeled before roasting.

Air-drying, as we all know, is to cook the goose and put it in an air-conditioned room to "dry" the moisture on the skin, so that when it is burned, the goose can be colored and brittle. But do you know "baked skin"? "Roasting skin" is to put the air-dried goose blank into a preheated oven to dry the body. This is to further make the skin of goose dry and dense, which is conducive to the firing of the roast goose below. Many people cook roast goose without color and crispness, just because this step is not done well.

Second, the firing technology of Guangdong roast goose.

After the goose is dried, the barbecue oven is ignited with high fire, and the charcoal fire is medium fire, so that the oven can reach the required high temperature. Hang the goose in the oven. Note that at this time, the goose's back is on fire and its chest is against the furnace wall. Cover the oven and simmer for about 15 minutes. At this time, open the oven cover to see if the color of goose legs is even. If it is not colored, the unpainted goose legs should be aimed at the flame and burned to make the goose body evenly colored.

Roast for about 40 to 45 minutes, and roast the goose until the eyes are slightly protruding and the color is golden yellow or jujube red. You can also roast the Guangdong roast goose until it is golden red, then take it out and lay it flat with your hands, and observe whether there is tumbling clear water overflowing from the opening of the goose tail. If there is, it means that the roast goose is cooked. But don't open the cavity to people or yourself, lest the high-temperature oil and water overflowing from the cavity burn people.

Third, the effect of roast goose after firing.

When an experienced goose roaster takes the roast goose out, the skin on its chest immediately shrinks rapidly, which can also be regarded as a sign that the roast goose is cooked. After Guangdong Roasted Goose is cooked, apply some crude oil around the skin while it is hot to increase the luster of the goose and make it bright and beautiful.