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š„original Fuel-efficient Home Edition-cantonese Lugoose-drum You Goose-necessary for Chinese New Year (share 10 Years of Experience)
by Cat
Favorite
Difficulty
Normal
Time
15m
Serving
2
Soy sauce is light soy sauce. Soy sauce is generally used for cooking vegetables and meat. Soy sauce is used to color the dishes, deepen the color of the dishes and increase appetite and aesthetics. Cantonese drum oil refers to light soy sauce (no need to ask) What is soy sauce šš)
Before cooking the goose, I read it twice from start to finish. The steps are explained in detail. I feel that I am too nagging. I donāt need to boil water or deep-fry. I donāt understand and ask again. The reply will be slower because I see it at work š¤«š¤« Will take time to reply
š·Thank you all the chefs for loving this dish and the high scores š
Some kitchen friends said that it was too salty. The goose I cooked was relatively large, more than 5 kilograms. When you cook, pay attention to the size of the goose and the amount of soy sauce and oyster sauce. It is directly related. Don't put too much soy sauce at once, which is not salty enough. In addition, the hot fire is easy to dry the pot. Pay attention to turning the goose over frequently. It is really impossible to add a little water properly. Pay attention to the fire and don't boil it dry.
It does not need too many or too complicated spices, does not need to be fried, it is simple and delicious, and the juice can make several bowls of rice.
Cantonese people do good deeds and happy occasions. Each table must have one or half goose. The goose is fried in a large pot of oil and then boiled. For family cooking, it is also fried in a small pot of oil and poured with hot oil, but the goose is fried. Oil used for cooking is not healthy. It is usually dumped. I think itās too wasteful and a pity. Thatās why I have this original āŗļøāŗļøPlease respect and support the original, donāt steal the picture, I have cooked this dish for more than ten years after I got marriedš The fuel-efficient version is delicious to share, please indicate the original source for reprinting, thank youš·
Of course there are too many ways and tastes to cook goose, here is just to share personal experience
Cantonese authentic dishes are a must-have during the festive season. Cantonese dishes generally like sweetness. The amount of sugar is added or not added according to personal taste (the soy sauce has some sweetness). A goose takes about 45-60 minutes. Please prepare in advance and let it cool. It's better to cut some.
šThe following ingredients are about 5 catties of goose. If the amount is half a goose or less cooked, reduce the soy sauce, rice wine, and water by half or adjust the time appropriately. Of course, you can add garlic and star anise appropriately according to your personal taste. , Cinnamon, bay leaves, etc., add them together when adding ginger slices and dried tangerine peels (the bay leaves should be added when they are almost good, otherwise they will have a bitter taste)
Before cooking the goose, I read it twice from start to finish. The steps are explained in detail. I feel that I am too nagging. I donāt need to boil water or deep-fry. I donāt understand and ask again. The reply will be slower because I see it at work š¤«š¤« Will take time to reply
š·Thank you all the chefs for loving this dish and the high scores š
Some kitchen friends said that it was too salty. The goose I cooked was relatively large, more than 5 kilograms. When you cook, pay attention to the size of the goose and the amount of soy sauce and oyster sauce. It is directly related. Don't put too much soy sauce at once, which is not salty enough. In addition, the hot fire is easy to dry the pot. Pay attention to turning the goose over frequently. It is really impossible to add a little water properly. Pay attention to the fire and don't boil it dry.
It does not need too many or too complicated spices, does not need to be fried, it is simple and delicious, and the juice can make several bowls of rice.
Cantonese people do good deeds and happy occasions. Each table must have one or half goose. The goose is fried in a large pot of oil and then boiled. For family cooking, it is also fried in a small pot of oil and poured with hot oil, but the goose is fried. Oil used for cooking is not healthy. It is usually dumped. I think itās too wasteful and a pity. Thatās why I have this original āŗļøāŗļøPlease respect and support the original, donāt steal the picture, I have cooked this dish for more than ten years after I got marriedš The fuel-efficient version is delicious to share, please indicate the original source for reprinting, thank youš·
Of course there are too many ways and tastes to cook goose, here is just to share personal experience
Cantonese authentic dishes are a must-have during the festive season. Cantonese dishes generally like sweetness. The amount of sugar is added or not added according to personal taste (the soy sauce has some sweetness). A goose takes about 45-60 minutes. Please prepare in advance and let it cool. It's better to cut some.
šThe following ingredients are about 5 catties of goose. If the amount is half a goose or less cooked, reduce the soy sauce, rice wine, and water by half or adjust the time appropriately. Of course, you can add garlic and star anise appropriately according to your personal taste. , Cinnamon, bay leaves, etc., add them together when adding ginger slices and dried tangerine peels (the bay leaves should be added when they are almost good, otherwise they will have a bitter taste)
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