What is delicious and nutritious to stew goose?

The nutritional value of goose meat is very rich, much higher than that of ordinary chicken and duck. Moreover, it is very beneficial for the elderly to eat more goose meat, because the amino acids contained in goose meat are very beneficial to the health of the elderly. However, some people always feel that goose meat has a fishy smell, so they don’t like to eat goose meat. So today I will introduce to you what to stew goose meat with in a delicious and nutritious way.

The benefits of goose meat

Tonifies deficiency and replenishes Qi, warms the stomach and produces saliva. People who are often thirsty, fatigued, short of breath, and have poor appetite can drink goose soup and eat goose meat regularly. This can not only supplement the nutrition of elderly diabetic patients, but also control the progression of the disease.

Homemade goose meat

Material:

Goose meat, bamboo shoots, red pepper, green onion, ginger, cooking oil, soy sauce, cooking wine

Doubanjiang, salt, MSG

practice:

1. Wash the goose meat and cut into pieces; cut the bamboo shoots into dice; slice the green onion and ginger;

2. Heat the oil, add the bean paste, green onion slices and ginger slices, stir-fry until fragrant, add the goose meat and stir-fry for a while, add cooking wine, soy sauce, salt and MSG and continue to stir-fry;

3. When the meat is colored, add appropriate amount of boiling water. After boiling, turn to low heat and simmer. When the meat is almost cooked, add peppers and green bamboo shoots. Cook until the green bamboo shoots are cooked.

Lotus fragrance goose cage

Material:

Glutinous rice, goose meat, sweet peas, shrimp, red pepper, diced ham, lotus leaf

Seasoning: dark soy sauce, lard, butter, salt, MSG, chicken powder, sugar, cornstarch, salad oil, red cherry, coriander leaves

practice:

1. Steam the glutinous rice in a steamer, add lard, butter, dark soy sauce, MSG, chicken essence and sugar, mix well and set aside.

2. Cut the air-fried goose into strips, put a small steamer with lotus leaves on it, put in the steamed glutinous rice and air-fried goose strips, steam over high heat for 20 minutes and take out.

3. Put a clean pot on fire, add water and bring to a boil, then add sweet beans, shrimps, red peppers and diced ham and blanch for 1 minute.

4. Heat salad oil in an empty pot until it is 50% hot. Sauté the blanched ingredients over low heat for 30 seconds and drain the oil.

5. Put a clean pot on fire, add 50 grams of water, salt, MSG, and sugar, bring to a boil, then thicken with cornstarch. Add the fried sweet beans, shrimps, red peppers, and diced ham. Pour frying oil on the steamed glutinous rice goose, and place red cherries and coriander in the middle.

White goose meat

Material:

Goose meat, ginger, onion, rice wine, orange sauce, basil powder, red pepper powder, soy sauce, wine

practice:

1. Use a kitchen knife to loosen the ginger and cut the green onion into long sections for later use.

2. Pluck the fine hair on the surface of the goose, then clean the inside and set aside.

3. Put the goose, water and wine in the pot. The amount should be about 5 cm higher than the goose meat. Please add the amount of wine according to your personal preference.

4. Add the ingredients from step 1, bring to a boil over high heat, then turn to low heat, cover and simmer for about 1 hour. Remove the goose meat and cover with a clean damp cloth to prevent the surface of the goose meat from drying out. After the goose meat has cooled, slice it and place it on a plate.

5. Mix seasoning 2 evenly to make basil dipping sauce. Take another dish and pour orange jam into it. You can dip the meat in orange jam or basil sauce when eating.

Braised goose meat

Material:

Goose meat, pork belly, rice wine, dried hawthorn, ginger, vinegar, dark soy sauce, rock sugar

practice:

1. Cut the pork belly into pieces and soak it in cold water with a tablespoon of rice wine for 15 minutes to remove the fishy smell.

2. Put the soaked pork belly and dried hawthorn slices into a casserole, add two cups of rice wine, one cup of vinegar, two slices of ginger, and enough water at one time.

3. Boil over high heat for 30 minutes and skim off the foam. Turn to low heat and cook for an hour and a half.

4. Transfer to a wok, pour in a large spoonful of dark soy sauce, and cook over medium heat until the soup thickens. Add enough rock sugar and cook until the juice thickens, then add a small amount of salt to taste.

Honey-glazed barbecued goose

Material:

Goose belly, barbecued pork sauce, onion, honey

practice:

1. Wash the goose belly first, then dry it with a paper towel, remove the white film on the surface of the tenderloin, add barbecue sauce and scallions, marinate for 2 hours, or cover with plastic wrap and put it in the refrigerator overnight;

2. During the marinating process, be sure to turn the fish over 2-3 times to ensure that the flavor is evenly absorbed;

3. Take out the marinated barbecued pork in advance and place it on a rack to let the juice drain;

4. Then use a brush to evenly apply honey on the barbecued pork and let it dry naturally again, which takes about 10-15 minutes;

5. Place tin foil on the bottom of the baking tray, then put the barbecued pork into the oven and bake at 180 degrees for 30-40 minutes. Then take it out, apply the marinade on the surface of the meat, put it back into the oven and continue to bake at 150 degrees for 10 minutes, or until the surface is slightly charred.

Goose breast porridge to nourish the stomach and replenish qi

Material:

White porridge, goose breast, dried lily

practice:

1. Cut the goose breast into strips and mix with a small amount of cooking wine, white pepper, sugar and salt to make it tasty;

2. Put the soaked lily and the cooked white porridge (commonly known as porridge base) into a casserole, bring to a boil, then simmer for another 40 minutes; add the goose meat, bring to a boil, then simmer for 10 minutes.

3. Add thinly shredded young ginger, chopped green onion and white pepper to season and you can eat it. It is a very delicious and healthy porridge.

Fried goose

Material:

Main ingredients: fresh goose meat, spiced rice noodles

Seasoning: lard, cooking wine, salt, MSG, ginger, onion, broth

practice:

1. Wash the goose meat and cut it into pieces 4 cm long and 2 cm wide. Crush half of the scallion and ginger, cut the other half of the ginger into rice slices, and mince the scallion.

2. Heat lard in a pot until it is 70% hot, add goose pieces, salt, and cooking wine, stir-fry until the skin turns yellow, remove from the pot, put into a bowl, add chopped onion and ginger, and steam in a steamer over high heat for about 15 minutes.

3. Heat the oil in a pan to 60% heat, add the steamed goose meat, ginger, chopped green onion, MSG and clear soup, sprinkle with five-spice rice noodles while stir-frying, stir-fry over medium heat until the soup in the pan is dry, and serve.

How to choose goose meat

When buying goose meat, it is best to choose a live goose that has been slaughtered on the spot. Generally, a healthy and fresh goose has clean and shiny feathers, is lively and fierce, and has bright eyes. After slaughtering, the blood is drained cleanly and the color of the blood is dark red. After plucking and trimming, there is a slight fishy smell, but no odor. The shredded meat is white, elastic, and has no hard knots. Poor quality goose meat may be from sick geese or plague geese. They are slaughtered after death and the blood is not drained thoroughly. The color of the meat is darker than normal goose meat, and the texture is poor and hard to the touch.