How to cook goose intestines (complete picture of how to cook goose intestines)

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List of contents for this article:

• 1、The processing method of goose intestines is to use a sharp knife to cut open the intestines, and what to rub them with?
• 2、The most authentic method of brine goose sausage How to make brine goose sausage delicious
• 3、How to pickle goose sausage
• 4、How to make boiled goose sausage delicious
• 5、How to make goose intestines crispy

The processing method of goose intestines is to use a sharp knife to cut open the intestines, and what to rub them with?

The processing method of goose intestines is to cut open the intestines with a sharp knife, and rub them with salt or alkaline water. Rub with salt: Add appropriate amount of salt to the cut goose intestines, and then gently rub them with your hands or tools to remove mucus and impurities on the surface of the goose intestines. Salt can also play a bactericidal role and ensure food safety and hygiene. Rub with alkaline water: Soak the goose intestines in diluted alkaline water for a period of time, and then rinse them with clean water.

Method 1: Soak and scrape: Soak the goose intestines in clear water until they absorb water and swell, and scrape off the dirt with a knife. Add salt and vinegar: Add 24 grams of salt and 75 grams of vinegar, soak for a while, slowly rub with your hands until white foam is formed, and then wash with water. If you have too much fat, you can tear it off. Method 2: Cut and scrape the inner wall: Use scissors to cut open the goose intestines and use bamboo chopsticks to scrape off the debris on the inner wall.

Many people like to eat goose intestines, but the goose intestines are handled incorrectly. They will become tough when cooked too hard, which also affects the normal taste of the goose intestines. Most housewives usually rub the intestines with salt and then rinse them with water. At this time, the fat and moisture in the intestines have been removed, which is one of the reasons for their toughness. The correct method is to soak the intestines in clear water for a period of time until the intestines absorb water and swell. Then use a knife to scrape off the dirt and wash it again. If there is too much fat, you can tear off.

The processing method of goose intestines is to use a sharp knife to cut open the intestines, and rub them with salt or alkaline water. The detailed explanation is as follows: Goose sausage is a delicious ingredient, but requires a series of processing before cooking. The first step in processing is to use a sharp knife to cut open the goose intestines. Care should be taken at this step to ensure uniform sectioning for subsequent cleaning and processing. After cutting open the goose intestines, the next step is an important rubbing step.

Method 1 Soak the intestines in clear water for a period of time until they absorb water and swell. Then use a knife to scrape off the dirt and add salt (24 grams) and vinegar (75 grams). Soak for a while, slowly rub with your hands, and when white foam comes out, wash it with water immediately. If you have too much fat, you can tear it off. Method 2 Use scissors to cut open the intestines and find a bamboo chopstick to scrape off the debris on the inner wall of the goose intestines.

The most authentic method of brine goose sausage How to make brine goose sausage delicious

1. Practice: When purchasing goose sausage, you can ask the seller to help clean it. After returning home, mix well with salt and corn flour, rub the goose intestines, and then rinse them with clean water. Next, add cooking wine and marinate. After blanching the goose intestines in water, remove them to control the moisture, and cut them into palatable long sections. Boil the seasoned brine and turn to slow heat to keep warm. Then, soak the cut goose intestines in the brine for about three minutes. After turning off the heat, continue to soak for 20 minutes.

2. Marinated goose sausage. Pour in the hot goose sausage and cook for about ten minutes to turn off the heat (because the goose sausage is hot, you don't have to cook for too long).

3. Stewed goose sausage ingredients, goose sausage, appropriate amount of salt, 0 appropriate amount of wine, a little vinegar, 0 appropriate amount of brine, 0 appropriate amount of chopped green onion, 0 appropriate amount of production time: Number of people dining: Step 1 Break and rinse the goose sausage. Then use salt, a little wine, and vinegar to rub the project. Then wash it with water. After washing, soak it in water for a few minutes, remove it and drain it.

4. In fact, the making of this dish is not complicated. You can try it yourself at home. The authentic brine goose sausage has a springy taste, and the more you chew it, the more delicious it becomes. When preparing to make brine goose sausage, you need to prepare 500 grams of goose sausage, 250 grams of bean sprouts, and appropriate amount of ice water, soy sauce, boiled water, garlic and cooking oil. Once the ingredients are ready, you can start making.

5. In fact, the cooking of this dish is not particularly complicated. We can make it ourselves at home.

6. The cooking method of brine goose sausage is as follows: Ingredients: 2000 grams of goose sausage Accessories: 2000 grams of marinade, 5 grams of salt, 5 grams of vinegar, 5 grams of ginger, 5 grams of green onion Production process: Cleaning the goose sausage: Scrape the goose sausage open to completely remove the dirt inside. Use salt and vinegar to rub the goose intestines. This step can effectively remove the fishy smell of the goose intestines. Rinse the goose intestines thoroughly with clean water to ensure that there are no residual salt and vinegar.

How to pickle goose sausage

1. The method of marinating goose sausage is as follows: Prepare raw materials: fresh goose sausage 500 grams of pepper, 5 grams of soaked radish, 50 grams of garlic sprouts, 10 grams of soaked red pepper, 20 grams of coriander, 5 grams of soaked ginger, 15 grams of salt, 10 grams of refined salt, 2 grams of sugar, 10 grams of mixed oil, 75 grams of sweet potato starch, 2 grams of cooking wine, 10 grams of monosodium glutamate, 3 grams of processing goose sausage: Wash the goose sausage, scrape off the mucous membrane with bamboo chopsticks to remove fishy smell and impurities. Change the processed goose intestines to a section that grows about 10 centimeters long.

2. Handling goose intestines: Wash the goose intestines, scrape off the mucous membrane with bamboo chopsticks, and change the knife to a section that grows about 10 centimeters. Put the processed goose intestines into a boiling pot and blanch them with water, pick up for later use. Stir fry seasoning: Place the frying pan on the heat, add the mixed oil and cook until 60% hot. Add in shredded radish, shredded red pepper, and shredded ginger and stir fry until fragrant. Add pepper and stir-fry until fragrant. Cooking goose sausage: Add boiled goose sausage, cook cooking wine and stir fry quickly. Add refined salt, monosodium glutamate, and white sugar to taste.

3. Ingredients: 500g of freshly processed fresh goose sausage, 30g of edible baking soda, and 150g of edible alkali water. Put the goose intestines into a container, add edible baking soda and edible alkali water, mix well with your hands, and let the goose intestines soak in alkali water for 2 hours. After the goose intestines are swollen, pick up and place them in clean water. Rinse off the alkali with clean water for about 30 minutes and serve on plates.

How to make boiled goose sausage delicious

Rinse with running water until the water is clear. Soak in ice water for 20 minutes (add a little white vinegar) to further remove the fishy smell and make it crispy. Preparation for blanching water: Add 5L of water to the pan, add 3 slices of ginger, 1 onion (knotted), and 1 spoon of cooking wine, and bring to a boil over high heat. Prepare an ice water bath (ice water +3 lemon slices). Heat control: Keep the heat on the heat after the water boils, and use a colander to hold the goose intestines and immerse them in the boiling water (the water must be completely submerged).

Quickly immerse the scalded goose intestines in ice water, cool, remove, drain, and spread on bean sprouts. Ice water shrinks the goose intestines and makes the taste crispy.

Wash goose intestines with cornflour. Wash bean sprouts. Peel and chop the garlic into minced garlic. Boil water and add bean sprouts. Cook until it breaks raw, pick up, and place into a plate. Boil the water for boiling bean sprouts again and pour the goose intestines in several times. It's gonna be picked up in a minute. Soak in ice water. Remove the goose intestines soaked in ice water and place them on the bean sprouts. Heat the pan with oil, add minced garlic, and stir-fry the minced garlic over medium to medium heat until golden brown.

The way to make goose sausage delicious and simple is as follows: Preparation materials: Ingredients: 500 grams of goose sausage. Accessories: 8 slices of ginger, 2 cloves of garlic, appropriate amount of oil, appropriate amount of salt, a little soy sauce, 1 spoon of homemade chili sauce. Handling goose intestines: Thaw the goose intestines to ensure the freshness of the ingredients. Raise the pot and boil water, put 3 slices of ginger in the water. After the water boils, put the goose intestines in white for 1 minute to remove the fishy smell and impurities, and then pick up for later use.

The method to make goose sausage delicious and simple is as follows: Prepare goose sausage with ingredients, 500 grams of ginger, 8 slices of garlic, 2 slices of oil, appropriate amount of salt, appropriate amount of soy sauce, a little homemade chili sauce, 1 tablespoon of production, defrost and process goose sausage: Thaw the goose sausage and prepare to proceed with the next step. Boiled goose intestines: Raise the pot and boil water, put 3 slices of ginger in the water, wait until the water boils, add the goose intestines and cook them for about 1 minute.

How to make goose intestines crispy

1. Blanch water for sterilization and crispy. Put the processed goose intestines in boiling water and blanch for 1 minute.

2. Preliminary processing is the key link in determining the quality of goose intestines. During the processing process, use a knife to lightly scratch the goose intestines, and use wooden chopsticks to remove the oil on the surface. If the oil is not completely removed, the oil tendons will affect the crispness and tenderness of the goose intestines when vegetables are processed. When cleaning goose intestines, avoid rubbing with salt and vinegar. Many chefs mistakenly believe that doing this will make it cleaner, but it is not.

3. Before processing fried goose sausage, first put it into cold water, which will make the goose sausage more crispy and chewy.

4. To fry crisp and tender goose sausage, the key lies in the steps of processing and cooking. First of all, the handling of goose intestines is very important. Goose intestines should be washed clean with water to remove surface impurities. Then prepare a basin of water with appropriate amount of white vinegar and salt, put the goose sausage into it and soak it for a while, which can play a preliminary role in cleaning and removing fishy smell. After soaking, turn over the goose intestines, thoroughly clean up the dirt inside, and then rinse them several times with clean water.

5. You can add appropriate amount of soy sauce, soy sauce, white sugar and chicken essence to adjust the taste. Sprinkle with appropriate amount of minced coriander, stir fry well, and serve on a plate. Through the above steps, you can make a delicious dish with strong aroma and slightly spicy taste and crisp goose intestines. During the cooking process, pay attention to the control of the heat and the matching of seasonings to ensure the best taste and taste of the goose sausage.