Salted goose(yan shui e )

Methods of salted Goose:

Raw materials for salted goose

Light goose 2000 grams (the amount of a plate).

Seasoning for salted goose

Salt, cooking wine, ginger (or bittern), pepper.

The processing steps of salted goose are as follows

(1) Clean the goose, remove the five viscera, wings and palms, soak in clean water for about 1 hour, drain the water, wipe the whole body with refined salt, marinate for 3-4 hours (or soak in brine for 1-2 hours), and then wash.

(2) Add some water, cooking wine, scallion, ginger and refined salt to the heat of the skillet. After boiling, skim the foam. Then put the pickled goose into the skillet and cook it over low heat for about 40 minutes. Then take out the goose and cool it. Cut it into pieces with a knife and put it in a basin.

The characteristics of salted goose are as follows

The meat is yellow and white, soft and rotten, salty and fragrant.

Salted goose

Salt water goose is one of the representative dishes of Huaiyang cuisine. It has a high audience in the Yangtze River Valley and the north of the Yangtze River in Jiangsu Province. From Yancheng and Huai'an, the northernmost, to Xinghua, Gaoyou, Yizheng, Yangzhou and Santai, and then to Zhenjiang and Danyang, the south of Jiangsu Province, salt water goose has a long history in these areas and is widely loved by people in these areas Wait for the bittern. Goose has the characteristics of low salt, low fat, low cholesterol, high protein and high lean meat rate.

geographical distribution

Salt water goose is one of the outstanding representative dishes of Huaiyang cuisine. It has a high audience in the Yangtze River Valley and the north of the Yangtze River in Jiangsu Province. From Yancheng and Huai'an, the northernmost, to Xinghua, Gaoyou, Yizheng, Yangzhou and Santai, and then to Zhenjiang and Danyang, the south of Jiangsu Province, salt water goose has a long history and is a popular dish in these areas It's delicious.

Nutritional efficacy

Goose has the characteristics of low salt, low fat, low cholesterol, high protein and high lean meat rate. Salted goose is made of natural scientific formula and advanced technology. It does not contain synthetic spices and chemical preservatives. Salted goose has the characteristics of fresh and refreshing, fat but not greasy, delicate flavor and unique flavor. Salty, fresh, white skin, red and oily inside, rich in nutrition.

Production method

slaughter

After slaughtering and plucking, cut off the wings and claws, then open the cavity under the left and right wings, take out all the internal organs, rinse the blood stains, and then soak in cold water for 0.5-1 hour to remove the residual blood in the body, hang up and drain the water after soaking.

Pickle

Use 1 / 16 of the net weight of goose, add a small amount of fennel in salt, stir fry and grind. First take 3 / 4 of the salt into the goose body cavity, repeatedly rotate the goose body to make the abdominal cavity full of salt. Second, spread the remaining salt on the lower part of the thigh with your hand. When the muscle is separated from the leg bone, make part of the salt come into the thigh from the bone and meat. Then knead the falling salt on the muscles of the knife edge, goose beak and chest. After 12-18 hours of salting, the goose body was put into the jar one by one, and the bleeding water was drained by inserting the finger into the anus. After that, put the goose into the pot, pour the prepared brine into the pot from the edge of the right wing knife, then fold it into the pot one by one, cover it with a bamboo cover with holes, and press it with stones, so that the goose body is completely submerged in the brine. According to the size of goose body and different seasons, the re marinating time is different. Generally, the re marinating time can be 16-24 hours. Out of the tank to dig brine, put the salt water in the body.

Cooking

Before cooking, hang up the goose body, insert the reed tube or bamboo tube about 10 cm thick and thin of middle finger into the anus of goose, put a little ginger, scallion and star anise into the belly of goose, then pour boiling water on the body surface, and then drain at the air outlet. When cooking, boil the water, add three ingredients (green onion, ginger and star anise) into the water, put the goose into the pot, and let the boiled water fill the inner cavity from the right wing opening and anus tube. Lift the goose and put it into the pot, then pour boiling water into the abdomen again, and then press on the pot cover to make the goose immerse under the water. Simmer for about 30 minutes and keep the water temperature at 85 ~ 90 ℃. After 30 minutes, heat the goose until there are continuous bubbles in the pot, stop the fire, lift the goose, pour out the water in the inner cavity of the goose, then put it into the pot, pour water into the cavity, and cover the pot. Simmer for about 20 minutes, then take out the pot, lift the leg, pour the soup, and cut it into pieces after cooling. When eating, the flavor of stewed goose is better.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Yan Shui E