Hello everyone, today I will answer some questions about goose intestines, including how to handle goose intestines when cooking. Many people still don’t know, so today I will Let’s analyze it for everyone, now let’s take a look! If your problem is solved, I hope you will pay attention to this site, thank you~
Table of contents of this article
- The author of Yuan Zaju Goose Intestine
- Do wild ducks eat goose intestines
- How to make goose sausage crispy and fragrant
- How to make goose sausage with pickled pepper
- The difference between duck intestine and goose intestine
- How to handle goose intestine when cooking
1. The author of Yuan Zaju Goose Chang
Is he the author of the Yuan drama \”The Injustice of Dou E\”? \”The Injustice of Dou E\” is the work of Guan Hanqing, the founder of the Yuan Dynasty drama and the opera writer of the Yuan Dynasty.
2. Do wild ducks eat goose intestines?
Wild ducks eat Natural insects, molluscs, seeds, grains and plants, etc., to supplement the nutrients, minerals and vitamins needed for growth. 2. Free-range wild ducks can also eat planktonic microorganisms, small fish, shrimps, small river clams, small snails, etc. in the water, as well as grains, vegetables, fruits, etc. 3. Wild ducks often inhabit freshwater rivers, lakes and swamps where aquatic plants flourish in summer.
3. How to fry goose intestines to make it crispy and fragrant
Goose Intestines, which are the intestines of poultry products and goose, are high-quality ingredients for hot pot Chinese meals. They are rich in protein, B vitamins, vitamin C, vitamin A, calcium, iron and other trace elements. It has a good effect on the maintenance of human metabolism, nerves, heart, digestion and vision.
This goose intestine is made by stir-frying. It tastes delicious and crispy, and it goes well with wine and rice.
Ingredients: 500 grams of goose intestines, 6 peppers, appropriate amount of oil and salt, 1 segment of green onion, 2 slices of ginger, 3 cloves of garlic, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 3 tablespoons of rice vinegar
1. Prepare the required materials and slice the goose intestines from the middle Wash
2. Rub the goose intestines with salt and vinegar, and then wash them with water. Soak in cold water for 10 minutes, remove and drain
5. Add water to the pot and bring to a boil, add the goose intestines and blanch them until the goose intestines are rolled up. Remove and drain and set aside
6. Heat oil in the pot, add chopped green onion, minced ginger and garlic slices and saute until fragrant
8. Add salt, pour in cooking wine, light soy sauce, stir-fry evenly, turn off the heat, remove and serve on a plate
2 .Look at the color. The color is earthy yellow with a little red.
3. Check whether the intestinal oil on the intestines has been removed cleanly. The cleaner it is, the better.
4. How to make pickled pepper goose intestines
Method 1 Fresh Soak the goose intestines in clean water for a period of time. The intestines will swell due to water absorption. Use a knife to carefully scrape away the dirt.
5. The difference between duck intestine and goose intestine
1. The ingredients and functions of duck intestines and goose intestines are almost the same. They are both rich in protein, B vitamins, vitamin C, vitamin A, calcium, iron and other trace elements. It has a good effect on the maintenance of human metabolism, nerves, heart, digestion and vision. The difference can only be distinguished by appearance: duck intestine: generally milky white, with a lot of mucus, light odor and toughness.
2. Goose intestines: wider and thicker than duck intestines, earthy yellow with a little red color, tougher than duck intestines, and more peculiar smell than duck intestines .
6. How to handle goose intestines when cooking
Many people like Eat goose intestines, but if the goose intestines are processed incorrectly, they will become tough if overcooked, thus affecting the normal taste of the goose intestines. Generally, housewives rub the intestines with salt and then rinse them with water. At this time, the fat and water in the intestines have been removed, which is one of the reasons for the toughness. The correct way is to soak the intestines in clean water for a period of time, so that the intestines absorb water and swell, then use a knife to scrape off the dirt, wash it again, and tear off if there is too much fat. After washing, cut into short pieces. After the intestines are dehydrated, you must wipe off the water before frying, stir-fry the ingredients, put down the intestines and stir-fry quickly, and immediately thicken the goose. In this way, the fried goose will always be crispy and there will not be a large plate of water.
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