The tip of the tongue "Yue" taste of South of the Five Ridges "goose" turn over

The goose, the Chinese people since ancient times on the tip of the tongue Supreme enjoyment. As early as in the "notes, is", there is a "put fresh Shu Yancui", meaning that the geese ass shall not eat; Yuan Mu in the "garden fresh single" recorded in detail in several of goose cooking technique. Because in the "southern barbarian", south of the Five Ridges geese have historically been unwelcome. Today, Cantonese food in roasted goose, goose, goose, halogen braised baked goose are well-known in the world.

The goose, with"GuangzhouGoose Wang "said the Hakka chef master Liu Hua with her insights. The goose species selection, Liu master more like Huizhou to eat banana leaves grew up in the countryside of goose. Banana Hayari Suke goose self-purification detox, so this goose Slim (a goose feather heavy only 3-4 kg), more moderate meat. For cooking goose, master Liu Hua think, is difficult to smell, must be Nabaiye and hawthorn medicinal herbs such as flying water go rank; the key lies in V goose itself Xianxiang, too abundance of herbs and the sauce is a bit overwhelming, must be light.

Marinated goose head. Goose head thick full flavor, sauce and time well.

����Sign baked goose

This dish is basically followed the Hakka baked goose approach. Flying water go rank with drugs, the goose in the pan to the oil temperature rolling, drying to six or seven mature after adding mushrooms, ginger and garlic, cook the ingredients together. This method made the goose, meat more tender than Guangzhou braised goose, Shunde goose taste than the new slide, taste more juice than the Chaozhou-Shantou area of marinated goose taste.

����Marinated goose head

To make the goose head of lack of toughness, not good or bad, the key lies in the grasp of temperature. To make the goose head thick full flavor, pay attention to the sauce and time.

����Goose pot

Goose pot is generally students, and goose goose Wang pot on the table, the goose is cooked tasty: first bone soup fragrant flavor, with mushrooms, geraniol, braised baked titian. (written: Nandu reporter Yan Tao Intern Liu Weiwei Photography: Nandu reporter Huang Jihao)

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