Cold boneless duck feet is a cold dish I super like, as a late-night snack, it is the best partner of the wine, so how to do boneless duck feet themselves delicious? The following is my introduction to boneless duck palm how to do the best boneless duck palm practice, I hope you can make your own favorite flavor.
Cold boneless duck paw practice one: Baihua stuffed duck paw
Ingredients: The main ingredients: 400 grams of duck paw; Side dishes: 360 grams of shrimp, 10 grams of egg whites, 5 grams of ham, 5 grams of parsley, mustard 250 grams; The main ingredients: 400 grams of duck paw. p> Seasoning: 31g salt, 15g cooking wine, 15g ginger juice, 70g starch (corn), 3g monosodium glutamate (MSG), 90g peanut oil, 5g sugar, 2g pepper, 10g sesame oil; Wildflower Stuffed Duck Palm Characteristics: green, crisp, sweet. Making steps: 1, duck palm to remove the membrane, remove armor, with 25 grams of refined salt to wipe off the dirt; 2, and then rubbed with cornstarch to the white, rinsed and then rolled in water until it can be removed from the bone; 3, take up, rinsed cold and then removed from the bone and tendons; after removing the bones of the duck palm with boiling water; 4, using peanut oil in a pot, under the ginger wine, light two soup, refined salt 2.5 grams of duck confit over, isolated; 5, to be confit over the duck palms cool, pat on the dry powder, stuffed with shrimp glue; 6, and then use the egg white sweeping slide into a pipa shape, put the ham mushrooms, coriander leaves on the surface of the shrimp glue; 7, with the martial arts fire steam for about 4 minutes, cooked over the plate; 8, with peanut oil pot, under the vegetables far from adding refined salt 2.5 grams stir-fried to nine mature, isolated; 9, and then pot, under the vegetables far from splashing into the Shaoxing wine 5 grams of thickened soup, and then add 10 grams of wet starch, packet of tail oil stir-fried, take up around the duck palms; 10, pouring thickened with peanut oil, splashing into the Shaoxing wine 10 grams of light on the soup; 11, seasoning MSG, 1.5 grams of fine salt, white sugar, pepper and other flavorings; 12, and then add 10 grams of wet starch, sesame oil, package tail oil, mix well and then dripped on the duck palms. Cool boneless duck feet. Ingredients: Main ingredients: 300 grams of duck palm. Accessories: mushrooms (fresh) 20 grams Seasonings: 40 grams of Hou Hou sauce, 15 grams of ginger, 8 grams of garlic (white skin), 20 grams of scallions, 30 grams of rice wine, 5 grams of monosodium glutamate (MSG), 5 grams of salt, 2 grams of dark soy sauce, 10 grams of gravy powder, 60 grams of peanut oil, 2 grams of sesame oil; Methods: 1, Duck paws first with boiling water rolled to be able to depilate the bone shall prevail, take out and soak in cold water, one by one depilate the claw bone and palm tendons, into the boneless duck palms; 2, and then 100 grams of white vinegar, plus 200 grams of water, the duck palms marinated for 1 hour; 3, bleached with water to remove the white vinegar, and then scalded with hot water to remove the taste of vinegar; 4, boil the pot under the oil 20 grams of ginger 2 large pieces of 4 green onions simmering with water Over the duck's palm, filter the water to be used; 5, a pot of 50 grams of oil, put the Hou sauce, garlic, ginger flowers (8 grams), mushroom pieces, scallion (10 grams) stir fry; 6, put the duck's palm simmered, rice wine, add 50 grams of water, stir fry; 7, seasoned with monosodium glutamate, soy sauce, sugar, thickening with wet cornstarch; 8, add 10 grams of oil, sesame oil 2 drops on the plate. Cold boneless duck palm practice three: Ingredients: Ingredients: duck palm. Accessories: wild pepper, fresh chili, onion and ginger. Seasonings: salt, sugar, vinegar, monosodium glutamate, cooking wine, sesame oil. Making steps: 1, green onion and ginger slices spare. 2, duck palm clean, with salt, cooking wine, water, onion and ginger cooked through. 3, duck palm cast cool and remove the bone spare. 4, wild pepper diced, fresh chili pepper slices spare. 5, duck palm, wild pepper, fresh chili with salt, sugar, vinegar, monosodium glutamate. Tips: boneless duck feet how to bone Boneless duck feet how to bone it? I think this is something we all find amazing, in the case of duck palm outer skin is very intact, you can remove the bones, come to see how this is achieved. Just cut the duck palm with a cross cut and cut the tendon, stick the knife into the opening and pick out the bone. (Duck palms should first pass under hot water, so that better de-bone), duck palms are rich in collagen, and the same quality of bear paw nutrition is comparable. Palm for the movement of the basic organs, tendons, thick skin, no meat. More tendons are chewy, thicker skin contains soup, less meat is easy to taste. From a nutritional point of view, duck palm contains more protein, low sugar, less fat, so you can call the duck palm as an excellent diet food. This is a technical work, you need to practice more, surely it will be better and better. Cold mix boneless duck paw practice four: Ingredients: Boneless duck claw 600 grams, ginger, garlic, star anise, sesame leaves , millet pepper, bean paste, celery root 50 grams, soy sauce, oyster sauce, cooking wine, beer, sugar, chicken essence, pepper, salt, oil The most important thing is to make sure that you have the right ingredients. p> Practice: 1, ginger slices, garlic cut in half, scallion knot, millet pepper grain, celery diagonal knife cut section 2, boneless duck claw cut in half, soaked in clean water and washed 3, duck claw blanch in a pot of cold water, put the right amount of wine, a few slices of ginger, scallion knots, blanching after the water boiled for two minutes, fish out! Clean and dry water 4, the pot to burn a moderate amount of oil, put ginger, garlic, millet pepper stir fry burst incense. Add a spoonful of bean paste, slow fire fragrance 5, the duck claw into the stir frying incense, pot side of the pouring into the wine, stir fry wine flavor 6, pot side of the pouring into the two spoons of soy sauce stir fry flavor, add a spoonful of salt and oyster sauce, add a small amount of pepper and chicken powder stir fry evenly 7, pour a bottle of beer, add star anise, sesame seeds, boil and turn to medium-low heat simmering for 15 minutes The first thing you need to do is to make sure that the water is not too hot. p> 8, 15 minutes after the stew into the celery, turn up the heat while stirring while collecting juice, celery stir-fried to the raw pot can be released Technical Summary: 1, boneless duck feet are basically frozen, buy back to the first thawed, and then cold water in the pot with cooking wine, ginger, scallion blanching to remove the fishy taste 2, celery can be absorb the fishy flavor of duck feet and increase the aroma, put celery before the pot is the best 3, first burst the head of the spices and then put the duck feet to burst incense, and then the side of the pot into the wine is more likely to absorb the wine flavor