Roast Goose
Cnmoulding continues to introduce Chinese cuisine.
As a native of Guangzhou, almost all the roast geese in the Pearl River Delta have been eaten, the first time they were eaten, they were still refreshed by it.
It is no exaggeration to say that as soon as I got out of the car, I smelled the aroma. The Guangdong town seemed to infiltrate the roast goose, and even the air was filled with firewood.
Good luck that day, squatting to the roast goose just out of the time, the skin is still dripping hot oil, holding some hot hands. Tear the goose leg, the goose skin rustles, the oily gravy rush out......
Can not wait to gnaw a big mouth, crisp skin is oil waxy thin layer of fat, the meat has litchi wood-roasted firewood incense, spices layer by layer, aftertaste back to sweet, can eat out, has a very charming smell of old skin.
Crispy skin, tender meat, juicy, Guangzhou many roast geese can do. But when the goose came up, the store only drenched the juice, not to assist the sour plum sauce, very strong.
Complex seasoning layer by layer open, crisp and not greasy, well, it does not need extra dipping delicious.
More important than the old skin is the recipe for the marinade. Some stores regard the formula as a lifeline, can firmly guard three generations.
In fact, Gujing roast goose taste is not prominent, compound spices bring a more obvious sense of hierarchy.
First, first feel the fat of goose skin blow, followed by a complex flavor, sweet wine, some slightly smoked roast breath, Chen Pei and grass fruit constitute a long sweet, a sweep of greasy feeling.
Therefore, good Gujing goose with its own buff, do not rely on the sour plum sauce to solve greasily. After a bite, really can not stop...
20 years of lukewarm lychee wood to bake oil crisp roast goose skin
Another key to Gujing's delicious goose is that litchi wood is roasted.
Many restaurants have switched to electric ovens because of urban fire restrictions. Gujing goose burning is still only litchi wood burning, and are 10-20 years old, and then put a year of litchi wood.
Chen let go of litchi wood water content decreased, hard texture, higher temperature, thermal stability.
The first generation of players is straw grass, smoke, heat is insufficient, so only one or two at a time, and the goose skin is not crisp, similar to the "dry stewed goose ".
Now many ancient well goose shops are still using traditional mud stove, a stove is high enough for one person, the master must stand on the steps to open the lid:
Meat tender juicy secret as long as 50 days to 7 jin of a tender goose!
I was so curious that we went to the goose farm to find out how a good goose was raised.
Do Gujing roast goose designated to black mane goose, this goose origin in Qingyuan, with smooth skin, fine bones, tender and juicy meat.
Black mane goose is characterized by three black (mouth, hair, feet black), three thin (head, neck, bone-thin), a short (foot)
These geese bask in the sun every day, eat grass and grain, draw water in a beautiful environment, and wait comfortably for weight.
Generally raise more than 50 days, grow to about 7 jin to do goose burning. At this time the goose is still very tender, but subcutaneous fat has been hoarded enough skin crisp meat tender initial cultivation!
This kind of goose made of ancient well-burning goose, looks like a lot of black fine hair, in fact, is subcutaneous fluff, indicating that the goose has not finished the wool exchange period, is one of the signs of tender goose.
The size of geese collected from retail investors varies, and large-volume restaurants generally raise themselves, more controllable.
PS： a cold knowledge, geese are sleeping on one leg with their left leg, so the left leg is more developed than the right leg, and the local people will name and eat only the left leg.
