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How to cook delicious smoked geese in Xinjiang

Remove the goose after 2-3 minutes of sugar fumigation and brush it with sesame oil while it is hot. Jiao Nuomi smoked goose-production method: steam the clean goose to medium well and dry it for use. Spread it evenly on the goose with fine salt, chili powder, spice powder, red wine and other seasonings.

Steaming: steaming is a simple and easy way of cooking, which is suitable for people who pursue the original taste of ingredients. Put the Lan Gu smoked goose in a steamer and steam over high heat for 30 minutes to 1 hour, which can make the goose more fresh and tender while retaining the nutrients of the ingredients.

Delicious. The meat of smoked goose is delicious and stewed with white radish, which can blend the aroma of smoked goose with the sweetness of white radish and produce rich flavor. The crisp taste of white radish and the fresh aroma of goose can increase the taste level of the dish.

Wuyi smoked geese can be heated and eaten by steaming in water. Pour half a bowl of water into the pan, add salt and cornflour, and stir well. Bring the water to the boil, add the right amount of pepper, then simmer over low heat. When the water is full, add a piece of ginger and a few slices of chives, then stir-fry with a shovel.

Didn't you buy ready-to-eat? Why do you have to cook before you can eat it? I once bought a smoked goose called Shijiuli Wuyi smoked goose. It was also vacuum packed, with spicy sauce bags and gloves inside. I tore it open and ate it directly on the train. The smell made the whole carriage hungry.

Do smoked geese in Wuyi Mountain eat cold or hot?

Our Wuyishan smoked goose is spicy and delicious, especially the smoked goose that has just been smoked in the pot is spicy and delicious. It can be eaten cold or hot. If it is vacuum packaging, it can be eaten immediately; if it is not vacuum packaging, it is recommended to heat it up when eating overnight.

Our smoked geese in Wuyi Mountain can be eaten directly instead of heated.

Our smoked geese in Wuyi Mountain can be eaten directly instead of heated. Because the smoked goose is a smoked food, the taste will become lighter after heating, but not fragrant. If the smoked goose is placed for two days, it can be fried with green and big peppers, and it tastes good. Don't steam it. After steaming, the taste will fade.

1 small cup of rice wine, 800g salt and chili powder put the goose in boiling water to remove fish. put the ingredients and goose in the pot and cook over low heat for 1 hour. Add salt to the bottom of the pot, add 200g glutinous rice, put the goose on the shelf, cover and heat. Fumigate over high fire for 3 to 5 minutes. Cut into small pieces and put them on a plate and serve.

Didn't you buy ready-to-eat? Why do you have to cook before you can eat it? I once bought a smoked goose called Shijiuli Wuyi smoked goose. It was also vacuum packed, with spicy sauce bags and gloves inside. I tore it open and ate it directly on the train. The smell made the whole carriage hungry.

Hello; Langu smoked Goose is a traditional Han cuisine that must be served at a table banquet, which belongs to Fujian cuisine. This dish comes from Wuyishan area of Fujian Province. It is quite famous in the area. The whole Langu smoked goose dishes pay attention to color, aroma and taste, its nutritional value is higher than chickens, ducks, pigs, cattle and other livestock, and the fat content is low. May 2014.

How to eat smoked dried geese in Sichuan

The following are two common methods for making smoked geese: sugar smoked geese-raw materials: processed white geese, according to the proportion of prepared ingredients for each 5kg white goose: salt 150g, lard 50g, pepper 5g, big material 5g, cinnamon 25g, cumin 25g, ginger 10g, white sugar, brown sugar 50g each.

Coat the goose skin with sesame oil and change the knife to serve; when the smoked goose is served, bring a small plate of spring onions and sweet noodle sauce.

How to eat air-dried geese: [hand-torn goose meat]: because of greed, the food is in a hurry, leaving only the aftermath of the crime scene. The air-dried goose itself is salted, without seasoning, and the processed goose is torn directly. The goose is delicious, and a trace of fiber can be dipped in black pepper or cumin powder.

The authentic way to eat air-dried geese is as follows: wash the air-dried geese, cut them into small pieces, prepare onion and ginger, star anise and pepper, then wash the lotus root after peeling, cut into pieces, and set aside.

Then sprinkle the chopped garlic on the goose, then cook it in a casserole until the water at the bottom is completely dry, and then serve the whole casserole. Eat goose meat and drink bone soup, which is a special dish in our place. I can only say the above roughly, but you have to explore the rest by yourself.

Take it out and soak it for four or five hours. The whole goose is so big that there is no more water in the pool than the goose. The goose is clean, free of miscellaneous hair and viscera. Cut open the soaked goose and blanch the water. Add water to the electric pressure cooker and stew with spring onion and ginger cooking wine for a quarter of an hour, the oil and water is still quite big.

How to eat Wuyishan smoked goose? I bought smoked goose in vacuum package, but I don't know how to make it delicious.

Didn't you buy ready-to-eat? Why do you have to cook before you can eat it? I once bought a smoked goose called Shijiuli Wuyi smoked goose. It was also vacuum packed, with spicy sauce bags and gloves inside. I tore it open and ate it directly on the train. The smell made the whole carriage hungry.

2. Wuyishan incense-smoked geese: prepare the necessary ingredients: a goose, cooking wine, salt, soy sauce, spring onions, ginger, garlic, star anise, cinnamon, incense leaves, pepper and so on. Wash the goose, soak it in clean water for half an hour, wash off the blood and drain.

3. Wuyi smoked geese can be heated and eaten by steaming. Pour half a bowl of water into the pan, add salt and cornflour, and stir well. Bring the water to the boil, add the right amount of pepper, then simmer over low heat. When the water is full, add a piece of ginger and a few slices of chives, then stir-fry with a shovel.