Flame sauce
Formula: Haitian brand seafood sauce 1.5 kg, Haitian brand bamboo sauce 1.8 kg, Jinzhen barbecued sauce 1 kg, Fengxian douchi 340 g, Shuangqiao monosodium glutamate 150 g, Meiji chicken powder 150 g, and sugar 70g.
Production steps: mix chicken powder evenly, add glutinous rice wine and mix well.
Yellow lantern sauce with drunken goose sauce
Formula: 500g of flame sauce, steamed fish and lobster sauce by Lee Kum Kee 100g, and Hainan yellow bell pepper sauce 150g.
Zui Goose Pot (Flame Zui Goose)-Making
1, flame drunk goose
Material: 6 kg goose.
Ingredients: 50 grams of garlic, 30 grams of ginger, 20 grams of dried onion, 60 grams of onion and 50 grams of green pepper.
Decorative materials: 50g celery segment and 50g garlic sprout.
Seasoning: 90g of flame sauce, 30g of southern milk, 6g of soy sauce, 3g of pepper 1g, 3g of salt, 700g of yubing rice wine and 50g of salad oil.
Production steps:
1, first bleed the goose, make soup, remove the hair and wash it for later use. Cut off the goose's head and feet with a bone knife for use.
2. Cut the goose into pieces, marinate it with thick ginger slices, soy sauce, salt and pepper for ten minutes, and then cook the goose's head and feet with ginger onions for two or three minutes.
3. Oil the wok, add the pickled goose pieces and goose head feet, fry them in medium heat until golden brown, remove them and put them in a stainless steel basin for later use.
4. Add water to Nansufu and break it with a cooking machine.
5. Heat in a small pot, add salad oil, add ginger, garlic and green pepper and stir-fry until fragrant. Add the original flame sauce and south milk and stir-fry until fragrant. Pour in the fried goose, stir fry, turn on a big fire, add jade ice to make wine, cover it, light it with a lighter, add more wine flavor and bring a little atmosphere. Turn to medium heat 15 minutes, add celery, turn off the heat and bake for 5-8 minutes.
Yellow lanterns, Chili sauce, flaming drunken geese.
Material: 6 kg goose.
Ingredients: 50 grams of garlic, 30 grams of ginger, 20 grams of dried onion, 60 grams of onion and 50 grams of green pepper.
Decorative materials: 50g celery segment and 50g garlic sprout.
Seasoning: 90g of drunken goose sauce with yellow lantern sauce, 30g of southern milk, 6g of soy sauce, 3g of pepper 1g, 3g of salt, 700g of iced rice wine and 50g of salad oil.
Production steps:
1, first bleed the goose, make soup, remove the hair and wash it for later use. Cut off the goose's head and feet with a bone knife for use.
2. Cut the goose into pieces, marinate it with thick ginger slices, soy sauce, salt and pepper for ten minutes, and then cook the goose's head and feet with ginger onions for two or three minutes.
3. Oil the wok, add the pickled goose pieces and goose head feet, fry them in medium heat until golden brown, remove them and put them in a stainless steel basin for later use.
4. Add water to Nansufu and break it with a cooking machine.
5. Heat in a small pot, add salad oil, add ginger, garlic and green pepper and stir-fry until fragrant. Add yellow light sauce, drunken goose sauce and south milk, stir fry, pour in the fried young goose, turn on the fire, add jade ice to soju, cover the lid, light it with a lighter, add more wine flavor and bring a little atmosphere. Turn to medium heat 15 minutes, add celery, turn off the heat and bake for 5-8 minutes.
Practice of drunken goose in Shunde flame
Lionhead goose, a 7 kg 60-day goose,
Material a: 4 pieces of ginger and garlic 1 piece.
Material b: the seasoning is salt 10g and monosodium glutamate 10g. Chicken powder 15g, yellow sugar 40g. Soy sauce 10g,
C sauce: goose sauce 150g, rice wine above 30℃ 1 kg.
Production process:
1-7 kg lion goose, cut into pieces, boiled water and fished up.
2- Boil 50 grams of oil, pour in goose, and dry the goose in a pan until golden brown.
3- frying ginger and garlic in oil,
4- Cook in oil, add material A and goose paste. Stir-fry together, pour in the goose that has been beaten, and produce fragrance.
5- Pour in a catty of rice wine. Add material B, cover the lid and fire for 1 min, let the alcohol volatilize on the lid and ignite it with an igniter.
The pot will ignite the alcohol flame, emitting a strong bouquet, and the sprayed flame is dozens of centimeters high. The scene is very spectacular. The duration is about two or three minutes,
When the flame goes out and the alcohol in the pot burns out,
6- Stew the goose over medium heat for 30 minutes until the sweat is dry before eating. If the goose feels hard, add 500 grams of water and stew it according to your own taste.
7- Goose is similar. Add broth to scald mushrooms and vegetables.
Palate: Maotai flavor and rich wine flavor.
Precautions:
1. Taste varies from place to place, so it should be increased or decreased appropriately.
It is best to use a musket when igniting to prevent the flame from burning your hands.
3. A friend asked if he could cook spicy food. It doesn't matter. As long as it's salty, add dried Chili and pepper.
Shunde huoyanzui goose
The drunken goose originated in Shunde, Guangdong. After continuous learning by the masters, it was transformed from fiery red fish. The method seems simple, but it requires high cooking skills.
At the same time, because the cooking process is completed under the eyes of diners, the flame is burning.
More like a show. Diners have to wait more than 20 minutes to eat the goose, and the chef is at the table, always paying attention to the changes in the pot, adding fire and stirring.
The addition of various seasonings is unhurried, just like a magician.
Preparation of goose paste
Sauce:
Material A: 2500g Lee Kum Kee Seafood Sauce, 1500g Haitian Bamboo Post Sauce, 300g Four Seasons Treasure Peanut Butter, and 300g Sheep Scorpion Satay Sauce.
Zijin j Chili sauce 300 grams. Huaqiaoqiao Guilin Chili sauce 300g, Guanghe fermented bean curd 350g, Donggu Nanru 350g, Lee Kum Kee Caishen oyster sauce 500g,
Material B: Miaoduo curry powder 25g, spiced powder 50g, delicious Jiangsha powder 50g, dried tangerine peel powder 50g, Dida fish powder 100g. 50g of star anise powder and 50g of tsaoko powder.
Material c: 300g of dried onion, 300g of garlic, 1 kg of carved wine and 3 kg of arowana blended oil.
Production process:
1. Pour material A and material B into a basin and stir evenly with an egg beater.
2. put 50 grams of oil in a hot pot and fry the onion and garlic.
3. Put all the raw materials into the pot, leave 400g oil instead of slow fire, keep it slightly rolling until 15min, and turn off the fire. Pay attention to the heat, don't cook.
4. Wrap the goose sauce in the window, and finally cover it with 400 grams of oil to prevent mildew.
Taste: Maotai flavor,
Applicable dishes: braised beef brisket and goose. Pottery dish
Storage method: seal the oil seal at room temperature for 30 days.