Recipes tagged "Licorice powder"
2 recipes found
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Five spice beef jerky
There are many versions of spiced beef jerky, and the taste can be adjusted according to personal preference. The beef jerky produced from this recipe is too salty.
Snacks Chili powder -
Roast goose
"New Year on the Bite of the Tongue" is currently being released in major theaters. In addition to the food, the most touching thing about the movie is the human connection behind the food. Whether it is an old couple preparing local specialties for their children, just waiting for their children to come home, or young people working outside to come home to reunite for the holidays, the deep affection will well up in the heart and make people feel sour. The taste of the New Year in childhood memories and the deep nostalgia are vivid in my mind. In the film, there is a local delicacy called roast goose from Jiangmen, Guangdong. Roast goose is a traditional delicacy in Guangdong. The most famous one is Gujing roast goose. According to legend, in the Southern Song Dynasty, a palace chef fled with his daughter to Xiandong Village on the west bank of Yinzhou Lake. Xie Chu opened a roast goose shop in Xiandong Village. With the superb skills of the royal palace's secret roast goose, he cooked the goose to a unique color and aroma. It soon became famous for dozens of miles and the business was very good. Later, the retired teacher's daughter grew up and married to Gujing Town on the east bank of Yinzhou Lake. The daughter also brought her father's secret roasted goose technique to Gujing Town. The Gujing Roast Goose originated from this and has been passed down from generation to generation and has been passed down to this day. To make authentic Gujing roast goose, the first step is to choose the goose species. The goose species commonly used for roast goose is the black-maned goose, also known as the three black goose. It has a black beak, black hair, and black feet. It needs to grow in local fish ponds for three to four months and weighs about 7 pounds. This kind of goose is not polluted, has the best meat quality, and has tender meat and thin skin. The secret to making Gujing roast goose’s skin crispy, juicy and meaty lies in the wood used to bake the goose. The wood used to bake the goose is lychee wood. Because lychee wood has less smoke, less moisture and is strong, the roasted goose cooked with it has a beautiful color. The selection of lychee wood is also very strict. Lychee wood needs to be dried for more than two years, exposed to the sun and rain, and naturally air-dried, so that the moisture and oil in the wood itself are lost. The longer the lychee wood is left to dry, the better the taste of the roasted goose. Gujing Roast Goose is the most time-consuming delicacy. After the goose is slaughtered and its feathers removed, it is inflated before the belly is opened. Then, gently cut open the goose skin with a knife and insert your hands along the edge of the viscera to the bottom of the viscera. Gently take out the viscera, and then wash the inner cavity of the goose repeatedly. The goose's belly is then stuffed with secret sauce and sewn with a needle. The zigzag stitching method is usually used. The goose is drenched with crispy skin water and air-dried for three hours before being fired. After firing, the seasonings in the goose's belly are fully absorbed into the goose meat. The fragrance of lychee wood penetrates into the goose meat, adding to the deliciousness of the goose meat. The roasted goose is still exuding heat right out of the oven, with 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, materials used, or cooking utensils, it cannot compare with the authentic version. It is really challenging to make this roast goose, and it is the first time to make it. All the seasonings are not strictly weighed. I just make them based on my own taste. The finished product is quite satisfactory in terms of taste and color. The roasting time is just right, the skin is crispy and the meat is tender, and it is not inferior to the ones sold outside.
Hot dishes Chinese banquet