Recipes
Page 3319 of 6738
-
Isinglass Big Bone Cordyceps Soup
Isinglass, don’t say much, people who know it will know how good you are.
Soups Home cooking -
Roast goose
"New Year on the Bite of the Tongue" is currently being released in major theaters. In addition to the food, the most touching thing about the movie is the human connection behind the food. Whether it is an old couple preparing local specialties for their children, just waiting for their children to come home, or young people working outside to come home to reunite for the holidays, the deep affection will well up in the heart and make people feel sour. The taste of the New Year in childhood memories and the deep nostalgia are vivid in my mind. In the film, there is a local delicacy called roast goose from Jiangmen, Guangdong. Roast goose is a traditional delicacy in Guangdong. The most famous one is Gujing roast goose. According to legend, in the Southern Song Dynasty, a palace chef fled with his daughter to Xiandong Village on the west bank of Yinzhou Lake. Xie Chu opened a roast goose shop in Xiandong Village. With the superb skills of the royal palace's secret roast goose, he cooked the goose to a unique color and aroma. It soon became famous for dozens of miles and the business was very good. Later, the retired teacher's daughter grew up and married to Gujing Town on the east bank of Yinzhou Lake. The daughter also brought her father's secret roasted goose technique to Gujing Town. The Gujing Roast Goose originated from this and has been passed down from generation to generation and has been passed down to this day. To make authentic Gujing roast goose, the first step is to choose the goose species. The goose species commonly used for roast goose is the black-maned goose, also known as the three black goose. It has a black beak, black hair, and black feet. It needs to grow in local fish ponds for three to four months and weighs about 7 pounds. This kind of goose is not polluted, has the best meat quality, and has tender meat and thin skin. The secret to making Gujing roast goose’s skin crispy, juicy and meaty lies in the wood used to bake the goose. The wood used to bake the goose is lychee wood. Because lychee wood has less smoke, less moisture and is strong, the roasted goose cooked with it has a beautiful color. The selection of lychee wood is also very strict. Lychee wood needs to be dried for more than two years, exposed to the sun and rain, and naturally air-dried, so that the moisture and oil in the wood itself are lost. The longer the lychee wood is left to dry, the better the taste of the roasted goose. Gujing Roast Goose is the most time-consuming delicacy. After the goose is slaughtered and its feathers removed, it is inflated before the belly is opened. Then, gently cut open the goose skin with a knife and insert your hands along the edge of the viscera to the bottom of the viscera. Gently take out the viscera, and then wash the inner cavity of the goose repeatedly. The goose's belly is then stuffed with secret sauce and sewn with a needle. The zigzag stitching method is usually used. The goose is drenched with crispy skin water and air-dried for three hours before being fired. After firing, the seasonings in the goose's belly are fully absorbed into the goose meat. The fragrance of lychee wood penetrates into the goose meat, adding to the deliciousness of the goose meat. The roasted goose is still exuding heat right out of the oven, with crispy skin and tender meat, which is the most delicious. When it comes to making roast goose at home, it can only be said to be a home version. No matter the choice of goose, materials used, or cooking utensils, it cannot compare with the authentic version. It is really challenging to make this roast goose, and it is the first time to make it. All the seasonings are not strictly weighed. I just make them based on my own taste. The finished product is quite satisfactory in terms of taste and color. The roasting time is just right, the skin is crispy and the meat is tender, and it is not inferior to the ones sold outside.
Hot dishes Chinese banquet -
Colorful Pepper Salmon Skewers
Learn how to cook Colorful Pepper Salmon Skewers with Snacks and Home cooking.
Snacks Home cooking -
Expression of love----LOVE biscuits
Love him? If you love him, give him this unique and loving biscuit. While you express your deep affection to him, you can also make him feel that deep love. Let your imagination run wild, you can decide on any pattern~
Baking Cookies -
Pineapple Shrimp Siomai
Learn how to cook Pineapple Shrimp Siomai with Staple food and Home cooking.
Staple food Home cooking -
Waterless Scallion Chicken
Learn how to cook Waterless Scallion Chicken with Hot dishes and Home cooking.
Hot dishes Home cooking -
Briquettes Pancake
Learn how to cook Briquettes Pancake with Baking and old man.
Baking old man -
Stir-fried pepper and fungus with king oyster mushroom
Learn how to cook Stir-fried pepper and fungus with king oyster mushroom with Hot dishes and Vegetarian dishes.
Hot dishes Vegetarian dishes -
Ham pizza
Learn how to cook Ham pizza with Staple food and Italian food.
Staple food Italian food -
Simple sushi
Learn how to cook Simple sushi with Staple food and Japanese food.
Staple food Japanese food -
Universal black sesame filling
Recently, I have become obsessed with Chinese desserts. I want to make a universal black sesame filling. In the future, whether making shortbread or glutinous rice balls, I can directly follow this recipe to make fillings.
pastries Black sesame powder -
Taiwanese style crab
I had a dish of Sai Crab in Taiwan and thought it tasted great, so I specially posted this recipe.
Hot dishes Cod meat -
Three-color dumplings
Winter food... Nutritious, children’s favorite,
Staple food Home cooking -
【Zhejiang】Steamed Chicken with Mushrooms
On New Year's Eve, my mother-in-law has prepared a rich supply of ingredients and is waiting for me to cook a table of nutritious and healthy delicacies. This mushroom chicken dish uses the steaming method to retain the original flavor of the ingredients to the greatest extent. The chicken is marinated for an hour and then steamed. It is quite delicious. The tenderness of the chicken is mixed with the mellow aroma of the mushrooms. It is rich in nutrition, delicious and delicious, and has become the most popular dish
Hot dishes Home cooking -
Cowpea and red date rice dumplings~How to make rice dumplings and how to make them
Zongzi is not only eaten during the Dragon Boat Festival. If you want to eat it, you can make it anytime
Snacks Cowpea -
Fuzhou rice cake
Fuzhou rice cake is a traditional delicacy in Fuzhou. During the Chinese New Year, everyone will make their own or buy ready-made ones to eat, which symbolizes prosperity every year. I remember when I was a child in Fuzhou, every Chinese New Year, my mother would soak the rice, grind it, filter the water, and steam the rice cakes to eat. The sweet taste is always unforgettable. Today I used Xinliang’s sticky rice flour and glutinous rice flour to make mom’s taste. It can be eaten directly after steaming. It is even more delicious when fried.
Snacks Fujian cuisine -
Bacon Cheese Toast Tart
Learn how to cook Bacon Cheese Toast Tart with Baking and children.
Baking children -
Bean dregs and vegetarian meat floss
Nowadays, many people have soymilk machines at home. It is really lovely to use it to grind fresh soymilk for yourself and your family in the morning. What do you do with the bean dregs dropped every time? Put some flour and an egg in it and make a bean dregs cake? Or evaporated cake or steamed steamed buns mixed with cornmeal? These methods are all good. Today I will share with you a unique way of eating it, using bean dregs to make vegetarian pork floss. Sounds good~ The vegetarian pork floss made this time uses soybean dregs. Of course, black bean dregs can also be used. The vegetarian meat floss made with them tastes great when served with porridge!
Snacks Bean dregs