中文介紹
雪菜風鵝煮竹筍，禽肉類風味美食菜譜。主料：竹筍、風鵝、瑤柱；
調料：薑片、鹽；
雪菜風鵝煮竹筍的做法：
1、將竹筍去殼去皮，切成旋刀塊備用。熟風鵝切成大小均勻的塊；
2、燉盅內燒開水，放入竹筍塊稍煮，再倒入腊味塊，用文火燉濃湯汁。起鍋前放入萵筍塊，用大火燒開濃湯，燜片刻加少許雞精調味即可。
風味特色：
鵝肉性味甘平，具有益氣補虛、和胃止渴之功效。該燉品有益脾補虛、生津止渴、清熱利濕、益脾和胃、補虛止渴。
選筍要點：
1、根部的“痣”要紅，“痣”紅的筍才鮮嫩；
2、節與節之間距離越近，筍越嫩；
3、外殼色澤鮮黃或淡黃略帶粉紅、筍殼完整且飽滿光潔的質量較好；
4、手感飽滿，肉色潔白為佳。
英文解說
Pickled bamboo shoots cooked goose, poultry class cuisine recipes.
Ingredients: bamboo shoots, goose, scallops;
Spices: ginger, salt;
Pickled bamboo shoots cooked goose practice:
1, peeled bamboo shoots, peeled, cut into the rotary knife block set aside. Cooked goose cut into uniform size pieces;
2 Dunzhong boil water, add bamboo shoots block 稍煮, sausages into pieces and then, with thick soup simmer. Remove from heat before the lettuce into pieces, with the fire to boil soup, stew a while add a little chicken seasoning.
Flavor characteristics:
Goose of sweet flat, with Qi tonic, the effect of thirst and stomach. The stew has Yipi tonic, thirst, heat and dampness, Yipi and stomach, tonic and thirst.
Select shoots points:
1, the roots of the "mole" to red, "mole" was fresh and tender bamboo shoots red;
2, the distance between the Festival and the festival closer, the more tender shoots;
3, the shell color of yellow or light yellow slightly pink, smooth bamboo shell complete and full of good quality;
4, feel full, flesh-colored white is better.
