The autumn wind blows, the meat is fragrant, I like to eat grass, I am really hungry for meat during this period! To be honest, autumn is really a season for eating meat.
Nowadays, living conditions are better. In autumn, people are no longer restricted to pork. They are more concerned about pursuing healthier and more nutritious ingredients.
What should I eat for nourishing food in autumn? In fact, there is no unified recipe. Whether it is tonic or to regulate the body, it must be based on your own physical needs. Meimei is a woman who loves beauty. Eating meat does not make you fat, which is my biggest pursuit. The sisters who exercise together recommended it to me, saying that it is low in fat and replenishing blood. It is so amazing!
Sisters said that women who want to replenish blood but are afraid of being fat can try eating more gooses.
Goose meat is mild in nature and sweet in taste. It belongs to the spleen and lung meridians. It has the effects of invigorating qi and replenishing deficiency, quenching stomach and quenching thirst, relieving cough and phlegm, and relieving lead and toxins. It can prevent chronic diseases, replenish deficiency and nourish qi, warm the stomach and promote fluid. For those who are often thirsty, fatigue, shortness of breath and lack of appetite.
Goose meat protein is very high, rich in a variety of amino acids , multiple vitamins, trace elements necessary for the human body, and has a very low fat content. Very beneficial to human health. According to the determination, the protein content of goose meat is higher than that of duck, chicken, beef, and pork, and the lysine content is higher than that of broiler chickens. At the same time, goose meat was listed as one of the green foods in the 21st century by the Food and Agriculture Organization of the United Nations in 2002.
goose meat is soft and tender, fragrant and not greasy. It is particularly easy to be absorbed and digested by the human body after eating. There are many ways to make goose meat, and it is delicious in stewed soup or stir-fry. Today we will unlock this home-style version of [Zijiang Roasted Goose].
ginger can relieve greasiness, aid digestion, and also strengthen the stomach. When making meat, paired with some ginger can help absorb nutrients.
[Ginger Roasted Goose]
One goose, one ginger, one handful of green peppers, one spoonful of cooking wine,
Method:
When buying the goose, ask the boss to slaughter it, slice the ginger, cut the green peppers into circles and set aside.
goose cubes into the pot, add the water that has not been over the ingredients, and add a spoonful of cooking wine.
Add ginger slices to remove the fishy smell and bring to a boil.
After opening the pot, skim the foam on the pot noodles clean.
Baited goose pieces and rinse them with clean water.
In order to save time, I like to make it directly with a rice cooker, so that I can put it in the pot at noon and stew it directly after get off work in the afternoon, and I don’t have to look at the pot, which is particularly troublesome.
goose pieces into the pot, add water that has no ingredients, cover it with the lid, use the stewing keys, and stew it in an hour and a half.
If you are in a hurry, you can also use a wok and blanched goose cubes to pour them into the pot. Add water without ingredients, bring to a boil over high heat and simmer for about 40 minutes.
When the soup is slightly dried, add ginger slices and pepper rings, add salt and season and stir-fry well.
Tips: After blanching
goose pieces, rinse them with clean water to remove the fishy smell. This way the stewed soup is clear and fragrant.
The blanched ingredients are stewed in a rice cooker if you don’t have time, so you don’t have to stay there. However, if you use a wok, you will get better juice and taste more fragrant.
