Roast Goose
by Purple rhyme
Favorite
Difficulty
Normal
Time
2h
Serving
2
"New Year on the Bite of the Tongue" is in full swing in major theaters. In addition to the food, the most touching thing about the movie is the human sentiment behind the food. Whether it is the old couple preparing local specialties for their children, just waiting for their children to return home, or Young people who work outside come home to reunite for the holidays, and the deep affection will come to their hearts, which is sour. The taste of the year in the childhood memories and the deep homesickness are vividly remembered. In the film, there is a local delicacy "Roasted Goose" in Jiangmen, Guangdong.
Roasted goose is a traditional delicacy in Guangdong. The most famous one is Gujing Roasted Goose. According to legend, in the Southern Song Dynasty, there was a court cook who fled with his daughter to Xiandong Village on the west bank of Yinzhou Lake. The unloading kitchen opened a roast goose shop in Xiandong Village. With the superb craftsmanship of the palace's secret roast goose, the goose was roasted with a unique color and fragrance. It soon became famous for dozens of miles and the business was particularly good. Later, the uncle's daughter grew up and married in Gujing Town on the east bank of Yinzhou Lake. Her daughter also brought his father's secret roast goose craft to Gujing Town. Gujing roasted goose originated from this, and passed on from generation to generation, and has been passed down to this day.
To make an authentic Gujing roast goose, first of all is the choice of goose species. The commonly used goose species for roast goose is the "black mane goose", also known as the three-black goose. It has a black beak, black hair and black feet, and it must be found in the local fish pond. It is three to four months old and weighs about 7 kg. This type of goose is uncontaminated, has the best meat quality, and has tender meat and thin skin.
The secret of making Gujing roasted goose skin crispy and juicy, and the meat fragrant and sweet is the wood used to make roasted goose. The wood used for roasting roasted goose is lychee wood, because lychee wood has less smoke, less moisture, and strong wood. The roasted goose is beautiful in color. The selection of lychee wood is also very strict. The lychee wood must be dried for more than two years, exposed to the sun and rain, and naturally air-dried to lose the moisture and grease of the wood itself. The longer the lychee wood is to dry, the roast goose is made. The better the taste.
Gujing roast goose is the most time-consuming delicacy. After the goose is slaughtered and dehaired, the goose is inflated before the belly is opened. Then, gently cut the goose skin and open the belly with a knife, and insert it along the edge of the internal organs with your hand to the bottom of the internal organs. Gently remove the internal organs, and then repeatedly wash the inner cavity of the goose. Then fill the goose belly with the secret sauce, use a needle to sew the goose belly, usually using the "Zigzag" stitching method, soak the goose's whole body with crispy water, and then dry it for three hours before it can be baked on the stove. After roasting, the seasoning in the goose belly fully penetrates into the goose meat. The fragrance of lychee wood penetrates into the goose meat, which adds to the deliciousness of the goose meat. The roast goose, which is just coming out of the oven and exudes heat, has a crispy skin and tender meat, which is the most delicious.
When it comes to making roast goose at home, it can only be said to be a home version. No matter the choice of goose, the materials, and the utensils used for firing, they cannot be compared with the authentic ones. It’s really challenging to make this roast goose, and it’s the first time to make it. All the seasonings are not strictly weighed, but they are prepared according to their own taste. The finished product is quite satisfactory in terms of taste and color. , The baking time is just right, the skin is crispy and the meat is tender, not at all lost to the outside sellers. "
Roasted goose is a traditional delicacy in Guangdong. The most famous one is Gujing Roasted Goose. According to legend, in the Southern Song Dynasty, there was a court cook who fled with his daughter to Xiandong Village on the west bank of Yinzhou Lake. The unloading kitchen opened a roast goose shop in Xiandong Village. With the superb craftsmanship of the palace's secret roast goose, the goose was roasted with a unique color and fragrance. It soon became famous for dozens of miles and the business was particularly good. Later, the uncle's daughter grew up and married in Gujing Town on the east bank of Yinzhou Lake. Her daughter also brought his father's secret roast goose craft to Gujing Town. Gujing roasted goose originated from this, and passed on from generation to generation, and has been passed down to this day.
To make an authentic Gujing roast goose, first of all is the choice of goose species. The commonly used goose species for roast goose is the "black mane goose", also known as the three-black goose. It has a black beak, black hair and black feet, and it must be found in the local fish pond. It is three to four months old and weighs about 7 kg. This type of goose is uncontaminated, has the best meat quality, and has tender meat and thin skin.
The secret of making Gujing roasted goose skin crispy and juicy, and the meat fragrant and sweet is the wood used to make roasted goose. The wood used for roasting roasted goose is lychee wood, because lychee wood has less smoke, less moisture, and strong wood. The roasted goose is beautiful in color. The selection of lychee wood is also very strict. The lychee wood must be dried for more than two years, exposed to the sun and rain, and naturally air-dried to lose the moisture and grease of the wood itself. The longer the lychee wood is to dry, the roast goose is made. The better the taste.
Gujing roast goose is the most time-consuming delicacy. After the goose is slaughtered and dehaired, the goose is inflated before the belly is opened. Then, gently cut the goose skin and open the belly with a knife, and insert it along the edge of the internal organs with your hand to the bottom of the internal organs. Gently remove the internal organs, and then repeatedly wash the inner cavity of the goose. Then fill the goose belly with the secret sauce, use a needle to sew the goose belly, usually using the "Zigzag" stitching method, soak the goose's whole body with crispy water, and then dry it for three hours before it can be baked on the stove. After roasting, the seasoning in the goose belly fully penetrates into the goose meat. The fragrance of lychee wood penetrates into the goose meat, which adds to the deliciousness of the goose meat. The roast goose, which is just coming out of the oven and exudes heat, has a crispy skin and tender meat, which is the most delicious.
When it comes to making roast goose at home, it can only be said to be a home version. No matter the choice of goose, the materials, and the utensils used for firing, they cannot be compared with the authentic ones. It’s really challenging to make this roast goose, and it’s the first time to make it. All the seasonings are not strictly weighed, but they are prepared according to their own taste. The finished product is quite satisfactory in terms of taste and color. , The baking time is just right, the skin is crispy and the meat is tender, not at all lost to the outside sellers. "
