Braised Goose with Potatoes and Wild Mushrooms
This dish is inspired by "Nan Shan Nan". You are in the southern sun and the snow is falling. I am in the cold night in the north, and the four seasons are like spring. The taste of hometown, nostalgia, the taste of childhood... I came to the south alone to settle down, thrive, and carry N years of hard work! It’s a bit far-fetched, let’s talk about it! A cured goose from Xinghualou is placed in front of me. I don’t know how to cook it to make it delicious. After searching on Baidu, I found that it is all the stew, roast, steam and soup that Jiangsu and Zhejiang people like to make. The ingredients are usually lotus root, spring bamboo shoots, winter bamboo shoots, dried bamboo shoots, taro, etc. to be eaten together. Seeing the combination of these ingredients cannot wake up my sleeping taste buds! I like the song "Nan Shan Nan" very much, and suddenly I had an innovation. My family has dried wild mushrooms collected under Changbai Mountain that were mailed from my hometown in Northeast China. There are also potatoes that everyone loves, which are potatoes, and yams known as native ginseng. With these three ingredients, hey! It will be easier for me. Make a dish for your husband that tastes like grandma's, and reminds you of your childhood, when you were short of material, and would only eat it on major festivals at home! The idea is ready, let’s take action together! Listening to "Nan Shan Nan" lingering in my ears, I naturally used my emotions to make this dish.
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