How to cook roast goose? Roast goose recipe

Roast chicken and roast goose are indispensable cooked foods in life. For people who love drinking, they may just drink a little when eating ordinary dishes, but when they encounter roast goose and roast chicken, they can drink to their heart's content. Of course, roast chicken and roast goose can also be eaten as a snack, which is extremely delicious. Roast goose is currently quite popular in Guangzhou, my country. Now I will teach you how to make the most authentic roast goose. If you love roast goose, you might as well learn how to make it.

Roast goose is a traditional specialty dish belonging to Cantonese cuisine. Roast goose originated from roast duck. The best geese are the medium or small black-brown geese from Qingyuan. The whole goose is stripped of its wings, feet and internal organs, blown up, coated with five spices, sewn into the belly, the skin is scalded in boiling water, rinsed with cold water, smoothed with sugar water, air-dried and then marinated. Finally, it is hung in an oven or roasted over an open fire, then cut into pieces and served on a plate. The roast goose is golden red in color and delicious. There are many roast goose shops in Guangzhou, the most famous ones are the roast goose at "Yu Kee Roast Goose Restaurant" on Changdi and "Sham Tseng Roast Goose" on Cheung Chau Island in Huangpu District.

Basic Introduction

"Roast goose" is a traditional Cantonese dish, which is made by roasting a whole goose. The finished dish is golden red in color, the goose is plump, and its belly is filled with marinade, giving it a mellow flavor. The roasted goose is cut into small pieces, with the skin, meat and bones connected together and easy to eat. It has the characteristics of crispy skin, tender meat, fragrant bones, and fat but not greasy. If eaten with sour plum sauce, the flavor will be even more unique.

The Cantonese dish "roast goose" is made from the "black-bristled goose", a high-quality goose breed produced in Guangdong. This goose has a short growth period, a medium size, thick meat and small bones, and is fat and delicious, making it an excellent raw material for making "roast goose". Of course, if there are no black-bristled geese where the reader lives, other high-quality goose breeds can be selected instead.

Speaking of roast meat, the bright glass windows of Guangzhou's teahouses, restaurants and street market roast meat shops and cooked food stalls are all hung with golden-red skin, shiny roast goose, roast duck, barbecued pork, spare ribs and chicken wings. No matter it is a banquet or a home-cooked meal, Guangzhou people like to chop ingredients and add dishes. In the roast meat shops that spread across the streets and alleys of Lingnan, barbecued pork and roast goose, roast pork, roast suckling pig, poached chicken and other roasted and braised dishes are hung together in the brightly lit windows. The bright and gorgeous colors and tense texture attract the bustling crowds.

method

Ingredients: 1 goose, 10g minced ginger, 20g minced garlic, 30g chopped green onion, 10g refined salt, 30g sugar, 30g cooking wine, 20g rose wine, 10g MSG, 5g five-spice powder

Two soups, honey, white vinegar, and lye water in appropriate amounts 4 sour plum sauce sauce dishes

Preparation method:

After slaughtering the goose, clean it, take out the internal organs from the anus, cut off the goose feet and wing tips, and rinse the goose's abdominal cavity with clean water.

Use minced ginger, minced garlic, minced green onion, refined salt, sugar, cooking wine, rose wine, MSG, five-spice powder and appropriate amount of the two soups to mix well to make the sauce; separately, mix honey, white vinegar and lye water to make the crispy water.

Pour the sauce into the goose's abdominal cavity from the anal opening, and then sew the opening with needle and thread to prevent the sauce from leaking out.

Turn the goose's head upwards, then insert the air nozzle of the air gun into the neck cavity from the end of the goose's neck. Hold the neck and air nozzle together with your left hand. Then press the air gun with your right hand and slowly inject air into the subcutaneous fat and connective tissue of the goose to make it full.

Take out the air nozzle, hold the goose's neck with your hand, then put the goose body into a boiling water pot for about half a minute, then pour cold water on the goose's skin to cool it down a little, then brush the crispy skin water evenly on the goose's skin. When done, hang the goose in a cool and ventilated place to dry.

Hang the dried goose in the oven and roast it slowly over medium heat with fruit wood charcoal. When the goose meat is cooked through, use high heat to roast the goose skin until it is crispy. Take it out, pour out the marinade in the goose belly, cut the goose into pieces, place it on a plate, then pour the marinade on it, and serve it with a dish of sour plum sauce.