How to make cured goose meat delicious (How to make cured goose meat delicious)

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List of contents for this article:

• 1、How to make cured goose meat delicious
• 2、How to make air-dried cured goose meat delicious
• 3、How to make cured goose meat delicious and simple?

How to make cured goose meat delicious

The delicious method of cured goose meat mainly includes the following steps: Salting: Preparation ingredients: 10000 grams of goose meat, 150 grams of salt, 10 grams of pepper, and 30 grams of white sugar. Handling goose meat: After the goose is slaughtered, scalded off the feathers, cut open from the back, remove the internal organs and clean them to ensure that no blood remains, and then dry in the sun. Salting process: stir-fry the refined salt to remove water, rub it evenly on the goose body, and rub it more frequently on the thick parts of the meat to ensure that the salt can fully penetrate.

Cooking cured goose meat: Take a pressure cooker and add the processed cured goose meat. Add 2 bowls of clear water, add ginger slices, green onions and cooking wine.

The delicious method of cured goose meat mainly includes three steps: salting, drying and cooking. Salting preparation materials: Select 10000 grams of fresh goose meat, 150 grams of salt, 10 grams of pepper, and 30 grams of white sugar. Goose meat should be selected from varieties with tight meat quality, fat and lean to ensure the taste and flavor of the cured goose. Handling goose meat: After slaughtering the goose, scalm the feathers, cut open from the back, remove the internal organs and clean them.

Spiced cured goose [raw material] Add salt and a little fennel and stir-fry. Add about 60 kilograms of salt to every 100 kilograms of water, put it in a pan and boil it to a saturated solution, and then add 200 grams of pepper, 300 grams of star anise, 500 grams of fresh ginger, 400 grams of cinnamon, 250 grams of cumin, and 100 grams of pepper. After decocting, the old stew is made. [Method] Soak the gutted goose carcass in water for 4 to 5 hours, drain and flatten it. Marinate.

To make cured goose meat delicious, you can follow the following steps: Material preparation Ingredients: 10000 grams of goose meat (can be adjusted according to the actual number of people eating it) Accessories: 150 grams of salt, 10 grams of pepper, 30 grams of white sugar Salting process Processing goose meat: After slaughtering the goose, scalm the feathers to ensure that the surface of the goose meat is clean and free of impurities. Cut the goose's body open from its back, remove its internal organs, and thoroughly clean it.

How to make air-dried cured goose meat delicious

There are the following ways to taste air-dried goose meat: Hand-shredded goose meat: Practice: Tear the air-dried goose meat into strips and eat it directly or dipped in black pepper or cumin powder. Characteristics: Goose meat has delicate fiber and a tangy aroma. It is very suitable as a wine dish or snack. Stir fry goose meat with lettuce: Practice: stir-fry the torn goose meat with lettuce and pepper. When you take out of the pan, you can sprinkle some black sesame seeds to increase the taste. Characteristics: Delicious and delicious. The crispness of lettuce is combined with the mellow nature of goose meat, and the taste is rich.

Preliminary preparation: Soak in water: Put the air-dried goose meat into the pool, add water to cover the goose meat, and soak for four to five hours to remove excess salt and soften the meat. Cooking treatment: Chop into pieces and blanch in water: Chop the soaked goose meat into pieces of appropriate size, blanch with water to remove blood and impurities.

Preparation of ingredients for stewed rice with mushroom and goose: cut the air-dried goose meat into small pieces, soak the mushrooms and slice it, and wash the rice for later use. Cooking steps: Put rice and appropriate amount of water in a rice cooker. Add the chopped goose meat and mushroom slices. Add the right amount of seasoning according to personal taste. Press the rice button and wait for the rice cooker to finish cooking.

The delicious production method of air-dried cured goose meat mainly includes several key steps: material selection, salting, air-drying and cooking. Select high-quality goose meat: The first step in making air-dried goose meat is to select high-quality goose meat. It is recommended to use fresh, firm meat, fat and lean goose meat, which tastes better after marinating and air-drying. Marinade preparation: Marinade usually includes salt, sugar, cooking wine, soy sauce, five-spice powder, pepper powder and other seasonings.

How to make cured goose meat delicious and simple?

1. To make cured goose meat delicious and simple, you can try the following cooking methods: Steaming cured goose meat Steaming is a relatively simple cooking method that retains the original flavor of the ingredients. Preparation materials: Wash the cured goose meat, cut it into appropriate size pieces, and prepare some shredded ginger and green onion to remove the fishy smell and enhance the aroma. Cooking steps: Put the cured goose meat pieces into a bowl and spread shredded ginger and green onion on top.

2. There are many ways to eat cured goose meat. Come and see these delicious methods! Boiled directly: Put the cured goose meat in water and cook it and you can eat it. It is simple and convenient, and its original flavor is excellent! Stir fry and eat: Wash the cured goose meat with warm water first, and remember to add some hot water, so that the dirt on the cured goose meat can be completely removed. Then put the cured goose meat in a pressure cooker and cook it for 15 minutes, and add a piece of ginger to remove the fishy smell.

3. Slice the spare cabbage slices thinly, and cut the carrots into horseshoe slices. Break the cured goose into pieces by hand for later use.

4. Cooking and eating: The cured goose meat can be cooked in water and eaten directly. This is a simple and common way to eat. Stir fry and eat: Before stir-frying the cured goose meat, you need to wash it with warm water, and then place it in a pressure cooker to cook for about 15 minutes. After boiling, take it out to cool and cut it into small pieces, then put it into the pan and stir fry. When stir-frying, you can add garlic sprouts, chopped green onion, red pepper and other ingredients, as well as appropriate amount of MSG and edible salt to taste.

5. Cooking steps: Prepare ingredients: Prepare cured goose meat, wax gourd, ginger, green onions and other ingredients. Processing cured goose meat: Rinse the cured goose meat with warm water, place it in the pan with cold water, blanch for 3 minutes, remove it and rinse it well to remove blood and impurities. Stewing in pressure cooker: Put the processed goose meat into a pressure cooker, add 2 bowls of water, and then add the chopped ginger, onions and cooking wine. Bring to the boil over high heat and turn to low heat and simmer for 30 minutes to make the cured goose meat fully simmer and taste.