Gushi Goose Cake [Henan Gushi Specialty]

What is Gushi Goose Cake? Authentic Henan Gushi specialty: Gushi goose chunks

Content summary:Do you want to know what Gushi goose chunks are? This article is a detailed introduction to the special product of Gushi, Henan Province - Gushi Goose chunks. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Gushi Goose chunks. The full text takes about 10 minutes to read, mainly including the basic introduction of Gushi Goose chunks and their nutritional value? What are the product features of Gushi Goose chunks? How did the history of Gushi goose chunks come about? The production method and tasting method of Gushi goose chunks

Basic introduction of Gushi goose chunks

Gushi goose chunks refer to a special local dish made from geese originally from Gushi County, Henan Province, through a special cooking process. The taste is spicy, the soup is delicious, and the meat is tender and juicy

Goose chunks in Gushi can be mainly divided into two categories. One is the goose chunks mainly from Chengguan Town and Huimin Street. Because many residents of this generation believe in Christianity, their goose chunks do not contain goose blood and are mainly consumed by residents of Gushi County. The taste is relatively light. The second type is represented by Chenji Town, Jiangji Town, Chenlinzi Town and other areas. The main consumers of this generation of goose chunks are rural or town residents, who only buy them for home consumption occasionally during market gatherings. Goose meat is relatively expensive, so they also buy some processed goose blood, goose organs, etc. to eat with geese. This generation of goose chunks is relatively fat and delicious, and the soup is usually made from raw soup

Allusions about "Goose chunks":

Allusions 1: In 582 AD, Emperor Yang of Sui rode his chariot to the capital of the Yangtze River, playing the music of a hundred plays and feasting his beloved concubines on the Red Ship Tower. There were nearly a thousand kinds of delicacies, but only Jinhua ham and Gushi goose swept away the remnants of the clouds

Allusions 2: According to the "Complete Collection of Chinese Secret History", in 679 AD, the famous Tang Dynasty poet Luo Binwang was dismissed from his official position and returned to southern Fujian due to his opposition to Wu Zetian. He passed through Gushi, where Chen Yuanguang, a local scholar, hosted a banquet for Luo Binwang at the east gate tower of Gushi City. Yuan Guang offered him a piece of sweat goose to drink with him, and the wine was sweet. Luo Binwang looked at the geese playing in the water in the Shihe River below the city gate, and his poetry became lively. He recited "Goose, goose, goose, melody to the sky..." Chen Yuanguang later became the ruler of Zhangzhou and recited this poem, which has been passed down to the world

Method for making Gushi goose chunks

Secret recipe: Wash the goose, put it in a pot, add water, stew it white (without salt) first, let it rot, then remove it and air dry

Soup ingredients: Heat goose oil (or vegetable oil, but not as fragrant as goose oil) in a pot, ginger Stir fry chili peppers (dried chili peppers) until the aroma overflows (chili peppers should not be undercooked), add the white soup of boiled goose, roll through (can be cooked for a longer time), and add salt MSG, turn off the heat, add scallions (do not add too early, otherwise it may boil to death)

Eating method: Chop the goose into one centimeter thick pieces, pour in the soup and eat it Key point: When cooking geese, do not add salt, otherwise there will be no special aroma of geese Scallions should not be added too early, they should be kept fresh green

Like Gushi chicken, Gushi goose is a famous local excellent breed in China, characterized by fast growth, strong foraging ability, good meat quality, and high feather content

Method for making Gushi goose chunks:

1. Kill and wash the live goose, add whole goose meat (whole) with scallions (fire onions) and ginger, stew until cooked, remove the goose and let it dry, and prepare the soup

2. Goose oil (preferably goose oil), add scallions (preferably fire onions), ginger, garlic (garlic cloves), and a suitable amount of chili pepper (according to your own taste) and stir fry in a wok<3. Add goose soup, iodized salt, and chicken essence to boil the juice The ratio of goose meat to soup is 2:1

4. When eating, cut the whole goose into small pieces and pour the broth (salty and light) over it

Tasting and eating methods of Gushi goose chunks

The method of eating geese in ancient times, in addition to roasting, was called "sealing geese": "clean, apply a layer of sesame oil inside and outside, use fennel, big ingredients, and scallions to fill the belly, and wrap it tightly with long scallions. Put it in a tin jar, cover it, put it in a pot, cover it with a hot pot, and cover it with a brazier. Cook the soup until the tendons are inserted into the pot and the bottom is transparent. Goose can be used without juice, and the natural rising aroma is heavy and beautiful. When eating, add sesame oil or soy sauce, vinegar." (Qing Dynasty scholar Gu Zhong: "Nurturing Xiao Lu") There is "Tan Goose": "Boil the goose half cooked, finely cut it, and use ginger, Pepper and fennel ingredients are put into a small mouthed jar. One layer of meat, one layer of ingredients, layer by layer pressed firmly. The bamboo leaves are tightly tied in the mouth and boiled in boiling water until tender. The jar is broken and cut for consumption." (Zhu Yizun, a Qing Dynasty scholar: "The Red Secret of the Food Constitution") However, the famous one is "roasted goose" recorded in Ni Yunlin's "Collection of Yunlin Hall's Dietary System" Take a whole goose, wash it clean, wipe its belly with three qian of salt, stuff it with a broom of scallions, fill it tightly, and spread honey mixed with wine all over the body. Steam a large bowl of wine and a large bowl of water in the pot, use a bamboo rack to keep the goose away from water. Use two bundles of mountain grass in the stove, slowly burn it to the limit. When the pot cover is cold, remove the pot cover, turn the goose over, and still seal the pot cover and steam it. Then use a bundle of thatched wood, burn it to the limit. Wait for the wood to self destruct, do not stir the pot cover. Cover it with cotton paper and moisten it with water when it encounters dry cracks. When starting the pot, not only will the goose rot, but also it will be soaked. Like mud, the soup is also delicious. "" Each bundle of firewood weighs one pound and eight taels. When wiping salt, add chopped scallions and peppers, and mix well with wine. "This method is said to have been created by a chef in Suzhou. In the past, Ni Yunlin was hired by Master Tianru to design the Lion Grove Garden in Suzhou. Its design is exquisitely crafted. The owner of a certain restaurant specially invited Yunlin to show his respect for his hard work. I prepared a steamed mandarin fish during the meal, hoping to please Ni Yunlin. However, Yun Lin only took two bites before putting down his chopsticks. The boss then offered a reward: those who could cook a dish that pleased Ni Yunlin would receive a heavy reward. As a result, a chef made this roasted goose. At that time, Yunlin was amazed after only taking one bite and took the recipe home, making it a daily household recipe