Chapter 56 goose still

Famous goose species in my country include Lion Head Goose, Taihu Goose, Xupu Goose, Huoyan Goose, Sichuan White Goose, Wanxi White Goose, Black Brown Goose, Yellow Brown Goose, Mud Goose, etc. Black and Brown Goose is the most popular . Black brown goose, also known as grass goose, is produced in Qingyuan, Conghua and other places in Guangdong Province.The body is wide and short, the head is thin and the feet are short. It is a small goose species. The beak, forehead, toes, and webs are black, and there are obvious gray-black feathers from the neck to the back, so it is called black and brown goose.It has been listed as one of the four famous goose species in the country and is the favorite of Cantonese.

Black-brown goose matures early, has good fattening ability, has fine bones and tender meat, and has a delicious taste. The adult goose weighs about five to eight catties. It is the goose of choice for cooking roast goose in Guangdong, Hong Kong and Macao regions, and is favored by gourmets. The black brown goose is mainly herbivorous, with well-developed gizzard and cecum. It is good at eating rice, grass, and vegetables. It has thin skin, tender meat, fine and juicy meat, and rich nutrition. Low melting point, easy to be absorbed by the body. Goose is a favorite on people's table, and people make goose into various delicacies.The famous goose dishes in Guangdong include roast goose, three cup goose, sweet and sour goose, taste goose, goose with copper pot and so on.Dishes cooked with goose offal include stewed foie gras, crispy goose intestines with scallions, boiled goose offal with sauerkraut, etc.Its cooking methods are varied, such as white chopping, hanging roast, stewed sauce, stewed, dry forced, soup, fried, etc., no less than dozens of kinds.

Led by a friend who sells goose, I went to a small town in Qingyuan to taste the authentic black and brown goose there. The traditional way of eating goose in Guangdong is roast goose, which is made by grilling the whole goose.The method of roasting goose is derived from roasting duck, and the best roast goose is black brown goose.For the black and brown geese that are killed now, the wings, feet, neck and head are cut off, and the internal organs are removed.Apply five spices, sew the stomach, blow air, scald the skin with boiling water, cool the water, mix the skin with sugar water, let it dry and then marinate, then hang it in the oven or turn it over an open fire to bake. After roasting, the goose skin is orange or golden. Red, oily and shiny.Then chop or slice, put on a plate and serve, and you can eat.The first-class roast goose is golden red in color, plump in body, with marinade in its belly, mellow and delicious.The roasted goose meat is chopped into small pieces, the skin, meat and bones are connected without falling off, and they are separated immediately after the entrance. It has the characteristics of crisp skin, tender meat, fragrant bones, fat but not greasy.If served with sour plum sauce for dipping, the flavor of goose meat is even more evident.

Boss Peng, who raised geese, saw that I was a diner, and he was very speculative when chatting. He insisted on cooking himself and cooking some of his specialties for me.He now killed two black and brown geese, marinated the goose paws, goose wings, goose neck, and goose head; sliced ​​the goose liver and fried it directly; made the goose meat into a roast goose; A few side dishes. There are many roast goose restaurants in Guangzhou, the most famous ones are Yuji Roast Goose Restaurant in Changdi and Shenjing Roast Goose on Changzhou Island in Huangpu District. Yearned for diners. Boss Peng told me that the way to slaughter a goose is to first cut the throat and let the blood out.Bind the feet of the goose with a rope, hang it up, then hold the head of the goose in the left hand and the knife in the right.Goose blood is also a delicacy, and Sichuan people like to use it for hot pot.The procedure for shedding goose feathers is the same as that of chicken feathers. Mix 70% with boiling water and 30% with cold water. Soak the slaughtered geese in the water and scald them for about five minutes, and the goose feathers will fade easily.The hair is shaved off, rinsed with clean water, then disembowelled to take out the internal organs, cut off the feet, wings, and neck, and hang them up.The most viscera is goose fat, which is white and crystal clear, weighing half a catty.Goose hearts, goose intestines, and goose gizzards are all good ingredients and can be stir-fried.Foie gras can be fried and marinated.

Traditional Chinese medicine believes that goose meat tastes sweet and flat, rich in nutrition, has the effects of nourishing yin and Qi, warming the stomach and opening body fluid, dispelling rheumatism, and anti-aging, and is the top grade of dietary therapy.According to the records, goose "benefits the five internal organs, relieves heat in the five internal organs, and relieves thirst."There is a folk saying that "drink goose soup and eat goose meat, and you will not cough all year round".Eating goose meat and drinking goose soup in winter has a good effect on treating colds and acute and chronic bronchitis.

Cantonese eat goose first.Detoxify the goose intestines, cleanse the inside and outside, remove dirt and impurities, and regulate and purify.The geese were brought back and kept in a goose shed for a period of time. Every day, the geese were given corn and water for half a month. In the last two days, the geese were only allowed to drink water, so that the internal organs of the geese were thoroughly cleaned, the subcutaneous fat was reduced, and the meat was firm. Tender and delicious, the goose is delicious after being slaughtered and cooked. While listening to Boss Peng's introduction of goose culture, I ate his delicious goose meat and goose offal. It was a kind of enjoyment.