Recipes tagged "Goose"
10 recipes found
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Braised goose
Goose is a green food and eats grass when hungry. In the past, a big goose sold for about 30 yuan. Now the price of a goose has doubled. It’s worth it if it’s delicious. Northeastern people like goose stewed with dried potatoes or potatoes. I prefer pure goose meat to satisfy my craving. Every time you braise the goose, you must cook it until there is no juice left. The goose will be red and shiny and taste great.
Hot dishes Home cooking -
Bamboo fungus stewed goose
It’s good to eat some goose in the summer!
Hot dishes Bamboo fungus -
Braised Goose with Taro
Goose meat is mild in nature and sweet in taste, with a tender and soft texture. The taro powder is sweet, soft and delicious. The goose meat is stewed very deliciously. Goose meat and taro are stewed together. It can be said that every bite has an extremely rich taste. The food is fragrant and attractive, so you might as well try it.
Hot dishes Home cooking -
Hometown braised goose
Every Spring Festival, the streets and alleys of my hometown, whether in urban or rural areas, are filled with a strong aroma of braised goose. This is the flavor of the New Year in my hometown. I think eating goose on New Year’s Day is a happy thing! Especially when I have been drifting away for several years and have no food, I miss it so much!
Hot dishes Winter recipes -
Stir-fried goose offal
Learn how to cook Stir-fried goose offal with Hot dishes and Home cooking.
Hot dishes Home cooking -
Original cooked goose
Cooked goose is an indispensable main dish in our local New Year's Eve dishes. It is our custom in Yangjiang to eat goose during every year and festival, and goose is indispensable for festive banquets. Although the fat goose is big, it is very simple to make. It is so simple that you will laugh after eating it and you will never forget it. This method is also suitable for other chicken, duck, ribs or other meats, and the taste is quite good.
Hot dishes Common dishes -
Braised goose with Agaricus blazei mushroom
A big goose weighed more than ten kilograms. I divided it into several portions, put them away, and took one portion to cook. This time I used dried Agaricus blazei for the stew.
Hot dishes 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 -
Braised Goose with Sour Bamboo Shoots, Southern Goose King, Drunk Goose
Goose King, also known as Braised Goose with Sour Bamboo Shoots and Beer Goose, is a special delicacy from Nanxiong in the mountainous area of northern Guangdong. It is a unique Hakka dish. Sour bamboo shoots are an ingredient with a very subtle taste. It tastes like durian. People who like it love it, but people who don't like it hate the taste. Braised goose with sour bamboo shoots can remove the fishy smell and relieve greasiness, and the goose meat is tender and soft. It is a good dish for nourishing yin in autumn and winter. This goose king dish combines sour, spicy, fresh, fragrant and other characteristics. It is the number one main dish for inviting guests. After learning it, you can make it your own specialty dish.
Hot dishes Home cooking -
Paparazzi Goose
Cantonese people like to eat goose very much, especially in the Wuyi area. Goose dishes are indispensable for any treat or wedding. Goose meat contains various amino acids necessary for human growth and development. The fat content of goose meat is low, only a little higher than chicken and much lower than other meats. It is perfect for those of us who pursue a slim body and like to eat meat. Many people may be confused after seeing the name of the dish. Is the paparazzi goose a dog meat or a goose meat? In fact, it is a combination of goose meat and ginger. Because its cooking method is the same as that of dog meat, the locals gave this dish such a name. Not only goose meat, duck meat can also be used in dishes, and the taste is super good.
Private kitchen Goose