所需食材
- 光鹅1只（约3kg）
- 五香粉1汤匙
- 沙姜粉1茶匙
- 盐2汤匙
- 白糖1汤匙
- 生抽2汤匙
- 蒜末1汤匙
- 葱段
- 姜片；脆皮水：麦芽糖3汤匙
- 白醋2汤匙
- 水2汤匙
食材准备
- 光鹅洗净擦干，调味料混合成腌料，塞入鹅腔内，封住鹅腹（用牙签或绳子）
烹饪步骤
- 腌制：将腌料均匀涂抹鹅腔内壁，鹅腹封口，腌制2小时以上。
- 脆皮：麦芽糖、白醋、水混合成脆皮水，均匀刷在鹅身上，挂风干2-4小时至表皮干燥。
- 烤制：烤箱预热220℃，鹅背朝上放入，烤30分钟后翻面，转200℃继续烤40-50分钟至皮脆色红。
- 上桌：斩件，蘸酸梅酱食用。
小贴士
- 风干时间越长皮越脆，最好提前一天准备
- 家用烤箱若功率不足，最后5分钟开上火烤色
Ingredients
- 1 whole goose (~3kg)
- 1 tbsp five-spice powder
- 1 tsp sand ginger powder
- 2 tbsp salt
- 1 tbsp sugar
- 2 tbsp soy sauce
- 1 tbsp minced garlic
- spring onion
- ginger; Glaze: 3 tbsp maltose
- 2 tbsp white vinegar
- 2 tbsp water
Preparation
- Clean and dry the goose thoroughly. Mix aromatics into a marinade and rub inside the cavity. Seal the cavity with toothpicks or string.
Steps
- Marinate: Coat the cavity walls evenly with marinade, seal shut, and marinate 2+ hours.
- Glaze & dry: Mix maltose, vinegar and water into glaze. Brush all over the skin. Hang or rest on a rack to air-dry 2–4 hours until the skin feels dry to the touch.
- Roast: Preheat oven to 220°C. Roast breast-down 30 min, flip, reduce to 200°C and roast 40–50 min until skin is deep mahogany and crisp.
- Serve: Chop and serve with plum dipping sauce.
Tips
- Longer drying = crispier skin; prep the day before if possible
- If home oven lacks power, blast under the broiler for the last 5 min
想要根据你冰箱里的食材定制菜谱？
试试 FridgeChef AI ✦