Let me introduce the commercial formula of Cantonese roast goose.
raw material
A slaughtered black-brown goose weighs about six pounds.
adhesive
30g of minced garlic, 30g of ginger slices, 40g of coriander segments, 30g of dried onion, 75g of roasted goose salt and 75g of roasted goose sauce.
Salt proportion of three roasted geese
300g of salt, 2000g of sugar, 50g of spiced powder100g, dried tangerine peel powder100g, white pepper powder100g, licorice powder100g, 50g of star anise powder, 50g of kaempferia kaempferia powder, 25g of cumin powder and clove powder.
Proportion of four kinds of roasted goose sauce
Chopped green onion100g, garlic100g, south milk 3000g, bamboo sauce 2000g, soy sauce 50g, oyster sauce 200g, soy sauce100g, stock100g, soy sauce 200g.
Moisture ratio of crispy skin of five roasted geese
5000g of white rice vinegar, 0/000g of maltose/kloc-,a bottle of red vinegar and 250g of spirit Erguotou are mixed and stirred evenly.
I hope my sharing can help you.
Authentic ones are much sweeter, and those in the south are basically sweeter. If it is suggested that the north is salty, the region is different, so the taste is different. Share the practice of roast goose, I hope my answer is helpful.
Ingredients: goose, salt (3 teaspoons), garlic (5 cloves), allspice powder (1 teaspoon), ginger (1 small piece), soy sauce (1/2 teaspoons), water (appropriate amount), soy sauce (4 tablespoons), maltose (60.
Steps:
1. Half a goose is cleaned.
2. Chop garlic and ginger, put soy sauce, salt, sesame oil, white sugar and allspice powder into a bowl, evenly spread them on the goose, press for a while, marinate for about 2 hours, and turn over and press half.
3. After curing, remove the ginger and garlic from the goose and air dry the water in the basin or online.
6. After air drying, brush honey juice on the top and bottom of the goose.
7. Preheat the oven for two minutes, spread tin foil on the baking tray to collect oil, put goose meat on the baking net, heat the air up and down, adjust the temperature to 220 degrees, and bake for 25 minutes first.
8. Take out and wrap the easily burnt parts under the wings and legs of the goose with tin foil, and brush the honey juice again.
9. Then put it in the oven and bake at 2 10 for 20 minutes.
Let's talk about the proportion of maltose in roast goose first, and don't estimate it later! After investigation, the author draws a series of conclusions. For example, most people who learn the technology of braised pork in the sky are young people; As Master Wang Mantianhong said, "They all want to go back and open their own stores; Although these friends are young, they are ambitious and want to run to open a shop and be bosses.
It is not difficult to make delicious roast goose as long as we combine the learned theory with the actual operation and pay attention to some details in the process of making roast goose in Shenjing.
He asked the master, "Did anyone learn it from office training?" No matter what work you do, you need to pay a certain amount of time and energy. Just teach you a process in a few days. There is no genius in this world who can master the technology, so if you really want to learn the recipe and technology of Guangdong roast goose, you must be down-to-earth and take it seriously.
It's basically salt 3 and sugar 4. If the salt is 15g, the sugar is 20g.
Use116 salt, add a little fennel, stir-fry and grind. First, take 3/4 of the salt and put it into the body cavity of the goose, and repeatedly rotate the goose to make it all enter the abdominal cavity.
Covered with salt. Secondly, apply the residual salt to the lower part of the thigh by hand. When the muscle is separated from the leg bone, part of the salt enters from the place where the bone is separated from the meat, and then rub the falling salt on the knife edge, goose mouth and chest respectively.
Muscular. Stack the salted geese one by one into the jar, and after curing for 12 ~ 18 hours, insert your fingers into the anus to open and discharge blood. Then put the goose into the salt water tank, pour the prepared old salt water from the right-wing knife edge, and then
Stack them one by one in a jar, cover them with a perforated bamboo cover, hold down the stones, and let all the geese drown in salt water. According to the size and season of geese, the time of re-marinating is different. Generally, the re-marinating time can be 16 ~ 24 hours, and it can be marinated.
Cylinder. Dig out the brine when leaving the tank and drain all the brine in the body.
The proportion of salt and sugar in roasted goose mainly depends on personal taste.
Exercise:
1. Wash the duck leg and cut it into large pieces.
2. Let go of the water and take it out.
3. Vegetarian chicken cuts hob blocks and lets the water blanch.
4. Heat the oil in the pot, put down the green onion, pepper, star anise, cinnamon, pepper and fragrant leaves, and stir-fry the fragrance.
5. Put down the duck and stir fry.
6. Add a bowl of clear water, add red dates and a little vinegar, and cook for 10 minutes on high fire and 30 minutes on low fire.
7. Add vegetarian chicken, cooking wine, salt, sugar, June bean paste and soy sauce, stir-fry and cook for 5 minutes.
8. Cook on low heat for about 10 minute.
9. Dry on high fire, add chicken essence, chopped green onion and sesame oil.
According to personal taste, there is no formal proportion. If you like dessert, you can make it sweeter. If you like salty food, you can make it salty. So there is no formal proportion or personal taste. The proportion of salt and sugar made from different flavors is definitely different.
Hello, I am sticky bean bag, and I am glad to answer this question. Authentic ones are much sweeter, and those in the south are much sweeter. If it is suggested that the north is salty, the region is different, so the taste is different. Under normal circumstances, the ratio of salt to sugar is 12: 7.
I hope my answer is helpful to you. thank you
Authentic ones are much sweeter, and working in the South Hotel is also much sweeter. If it is suggested that the north is salty, the region is different, so the taste is different.
Sanqi proportion