Cuisine characteristics
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Cooking is simple. This dish is a famous duck mat dish with unique cooking and vilen flavor. Duck heart is umbrella-shaped, fragrant and tender, with strong sauce flavor.
nutritive value
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Normal nutrition
Nutrition information:
Nutrients (per kloc-0/00g)
Calories (calories) 2 16.438+08
Carbohydrate (g) 3.5 1
Fat (g) 17.82
Protein (g) 9.55
Cellulose (g) 0. 18
working methods
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Ingredients: 400g duck heart, coriander, shredded onion, Moutai, salt.
Cooking method:
(1) Replace the selected duck heart with a deboned knife, then remove the duck heart, put a flower knife on it in a fan shape, and add a little cooking wine, soy sauce, salt, pepper, Moutai, etc. More than 20 minutes to make it completely human.
(2) Drain the salted duck heart and burn it with duck oil to 80% heat, and the oil under the duck heart will burst.
(3) Add a little pepper and vinegar to coriander and shredded onion, mix well, put the fried duck heart on a plate and let it fly and burn incense.
Rich in nutrition, rich in protein and mineral elements, and high in vitamins, suitable for all ages.
Features: Full-bodied, tender outside, even sauce color, crisp and tender, exquisite appearance and unique flavor.
Exercise 2
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Ingredients: duck heart ... 500g, coriander ... 1 50g, sugar ...1g, clean onion ...100g, maotai ... 10g, soy sauce ... 2g pepper. ...
Cooking method:
1. Cut the duck heart, cut it with a knife, flatten it into a fan shape, and then insert a flower knife into the duck heart.
2. Remove the roots of coriander, wash it and cut it into inches. Clean green onions are obliquely cut into filaments.
3. Put the duck heart into a bowl, add Moutai, 0.5g refined salt, soy sauce, 1g monosodium glutamate, 20g sesame oil, sugar and pepper, and grab well for later use. Put shredded onion and coriander into a bowl, add refined salt 1g, monosodium glutamate 10g and sesame oil, mix well and surround the plate.
4. The wok is on fire, and the duck oil is injected. When it burns to smoke, quickly put the duck heart in, stir it with a spoon a few times, and serve it on the plate.
Process key:
1. The cutting distance of the flower knife is 0. 1 cm, and the depth is 4/5.
2. The duck heart should not leave the colander, and the operation should be careful and quick. When the pot is cooked, it will catch fire because of the high oil temperature, which is only two or three seconds.
3. It is especially good for duck heart to use the taste just taken from fresh duck.
Flavor characteristics:
This dish is a famous duck mat dish with unique cooking and Yuan Ye flavor. Duck heart is umbrella-shaped, fragrant and tender, with strong sauce flavor.