Roast goose is a traditional Cantonese dish made with whole goose barbecue. The color of the finished dish is golden red, the goose body is full, and the belly contains marinade, and the taste is mellow.
Chop the barbecued goose into small pieces, its skin, meat, and bones are connected but not taken off, and the entrance is separated, which has the characteristics of crispy skin, tender meat, fragrant bones, fat but not greasy.
If it is dipped with sour plum sauce, it will have a unique flavor.
Roast goose originated from roast duck, which has been improved to form a unique Cantonese roast goose.
The picture comes from the Internet
Ingredients:
- 1 goose
- Minced ginger
- Minced garlic
- Minced green onions
- salt
- sugar
- Dark soy sauce
- Shao wine
- Rose wine
- Essence of chicken
- Allspice
- honey
- white vinegar
- Meat and bone broth
- maltose
Nutritive value:
Goose meat is a full-valent protein, a protein containing all essential amino acids, with the highest nutritional value, which can supplement all the amino acids that people need.
The fat content of goose meat accounts for about 20%, and compared with other meats, the proportion of unsaturated fatty acids in goose meat is higher, especially the linolenic acid content is higher than that of other meats, which is beneficial to human health.
Goose meat can be eaten to replenish deficiency and invigorate qi, warm the stomach, thirst, fatigue, shortness of breath, and loss of appetite, which can supplement nutrition.
Goose meat can also prevent coughs and colds, relieve acute and chronic bronchitis, and is suitable for eating in winter.
Cooking Preparation:
- Handle the goose cleanly, mix well with minced ginger, minced garlic, minced green onion, salt, sugar, dark soy sauce, cooking wine, rose wine, chicken essence, five-spice powder and meat and bone broth to make a sauce and marinate the goose for 30 minutes.
- Stuff minced ginger, minced garlic and green onion into the belly of the goose, pour the sauce through the opening of the anus into the abdominal cavity of the goose, and sew the opening with a needle and thread so that the juice does not leak out.
- The goose is dried, then mixed with honey, white vinegar, and soap water to make crispy water, which is evenly spread on the goose.
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Hang the goose in the oven or turn it on an open flame to roast, chop it and serve it on a plate, and then eat.
Palate and flavor:
The skin of the roast goose is crispy, the goose meat is tender and juicy, the meat is delicate, fat and thin, and it is just the right combination of the aroma of fat and the deliciousness of the meat.
During the cooking process, the roast goose is also infused with a variety of spices and seasonings, which makes the whole dish full of aroma and rich flavors.
Paired with a special sweet and sour sauce (such as sour plum sauce), it can enhance the taste and flavor of the roast goose.
Suitable for:
Goose meat is flat and sweet; Return to the spleen and lung meridians. It has the functions of invigorating qi and replenishing deficiency, quenching thirst in the stomach, relieving cough and reducing phlegm, and detoxification. It is especially suitable for winter tonic consumption.
Eating scene:
Roast goose is a great dish for family dinners, gatherings of friends, or as an accompaniment to alcohol.
On a cold winter day, it is the ultimate pleasure to sit around a table with friends or relatives and enjoy a steaming roast goose and a cold beer