With the arrival of the winter solstice solar term, we ushered in a cold winter. During this season, goose meat is loved as a nutritious ingredient. Especially in northern China, goose meat has become the first choice for winter solstice nourishment. As a traditional famous dish, stewed goose is favored for its delicious taste and rich nutritional value. However, to make a delicious pot of goose stew, you need to master certain skills. Today, let's talk about how to stew a pot of fragrant stewed goose.
First of all, let's talk about the selection of ingredients for stewed goose. To make a delicious goose meat, the choice of ingredients is a very crucial step. Generally speaking, fresh goose meat is firm and delicious, making it the first choice for stewed goose. When buying goose meat, we should pay attention to choosing the right fat and lean parts, so that the stewed goose meat will be more tender and delicious.
Next, let's talk about the cooking techniques of stewed goose. To make a delicious goose meat, you need to master the following techniques:
Beer instead of water.
In the process of stewing the goose, we usually use water to stew it. However, using beer instead of water to stew the goose can better preserve the delicious taste and nutritional value of the goose meat. The sugar and malt aroma in the beer can add freshness and smell to the goose meat, while also making the goose meat more tender and tasty.
Angelica dale fragrance. Angelica angelica is a common seasoning that has the effect of increasing flavor and removing fishiness. In the process of stewing the goose, adding an appropriate amount of angelica can make the goose meat more delicious, and at the same time can remove the fishy smell of the goose meat. It should be noted that Angelica Angelica should be stir-fried in a pot until fragrant before being added to the soup of the stewed goose, so that its fragrance can be better volatile.
Do not put peppercorns.
Sichuan peppercorns are a seasoning with a numb flavor, but their taste is not compatible with the delicious taste of goose meat. In the process of stewing the goose, adding peppercorns will not only affect the taste of the goose meat and the color of the soup, but also give the goose meat a strange taste. Therefore, when stewing goose, be sure to avoid adding peppercorns.
Do not put thirteen incense.
Thirteen spices are a common seasoning, but their flavor is relatively strong, which tends to mask the umami flavor of goose meat. In the process of stewing the goose, the addition of thirteen spices will not only affect the taste of the goose meat and the taste of the soup, but also make the goose meat produce a strange smell of medicinal ingredients. Therefore, when stewing goose, be sure to avoid adding thirteen spices.
No leafy greens.
Leafy greens contain a lot of water and nutrients, but they have a mild taste. In the process of stewing the goose, the addition of green leafy vegetables will affect the texture of the goose meat and the taste of the soup, and it will also give the goose meat a strange taste. Therefore, be sure to avoid adding leafy greens when stewing goose.
Sauté the goose meat in goose fat.
In winter, the belly of the goose has a thick layer of fat, which should not be discarded and can be used to fry goose meat. During the frying process, the melted oil residue is removed to avoid affecting the soup of the stewed goose. Stir-frying with goose fat can add more flavor to the goose meat and make the stewed goose meat more delicious and delicious.
Blanch to remove the fish. Blanching the goose meat to remove the smell is a very important step before cooking. Adding an appropriate amount of liquor while blanching can remove the fishy smell of goose meat while still retaining its original delicious taste. The blanched goose meat is cleaner and more hygienic, and the taste is more tender and delicious.
Add a little balsamic vinegar to the simmer.
Balsamic vinegar can remove the flavor and soften the goose meat. In the stewing process, proper cooking of balsamic vinegar can use balsamic vinegar to volatilize away part of the peculiar smell of goose meat, so that the peculiar smell can be reduced, and it can also make the goose meat taste in advance, increase its softness, and make the stewed goose taste more soft and delicious.
In addition to the above tips, there are some details to pay attention to:
Good control of heat: In the process of stewing, the heat should be mastered, and the heat should not be too large, so as not to cause turbidity of the soup and affect the taste and aesthetics;At the same time, the heat should not be too small, so as not to affect the consistency and flavor of the soup.
Do not remove the lid frequently: Do not remove the lid frequently during the simmering process, so as not to affect the concentration and taste of the soup, and also allow the heat to escape, which will affect the simmering effect.
Add salt at the right time: add salt at the right time during the stewing process, do not add salt too early, so as not to cause the soup to be too salty, and do not add salt too late so as not to affect the flavor effect.
Reasonable collocation: When matching ingredients, it is necessary to choose reasonably, with some light ingredients, which can highlight the delicious taste of goose meat, and also increase the nutritional value, such as with mushrooms, potatoes and other ingredients can make the soup more rich and delicious, with some light green leafy vegetables, it can also add nutrition and freshness to the soup, but be careful not to add too much, affecting the overall taste and taste.