Question 2: Which brand of Nanjing salted duck is good for questioners to adopt?
Few people eat salted duck in Nanjing now.
Eat more salted duck.
Nanjing salted duck is the most famous osmanthus duck. You can buy it.
There is also a Hanfuxing brand osmanthus duck, all of which are salted ducks. If foreigners may be more suitable for this Han Fuxing, the taste will be lighter. Osmanthus duck has the brand of Han Fuxing.
Of course, there is also a duck shop called Lao Hanjia, which was opened by the descendants of Han Fuxing.
Question 3: Where is a delicious salted duck restaurant in Nanjing? The salted duck tastes really good. Last time, a friend gave us the products of cherry duck industry, and the packaging was very detailed. The taste of duck meat is also very delicate and not greasy.
Question 4: F The brand of Nanjing salted duck is authentic. Authentic salted duck Han Fuxing, osmanthus duck and Wei Xiangxing are all delicious.
Question 5: Which restaurant is the best for Nanjing salted duck? Everyone's taste is different. You have to taste it yourself to know that the famous old brands are Lvliuju and Hanfuxing.
Question 6: Where is the salted duck delicious in Nanjing? I don't know the center of Nanjing, but I know a big factory. Reminds me of the taste of salted duck when I was a child! In the alley of Agricultural Bank opposite Nanhua Hospital. It's called Liuhe noodle restaurant, Liuhe salted duck!
Question 7: Is the salted duck in Nanjing delicious? Personally, I still like to eat. It depends on the choice of duck meat and the exquisite materials. I recommend you to buy cherry duck, which is affordable and authentic.
Question 8: Where is the salted duck delicious and authentic in Nanjing? Zhang Yun Roast Duck Restaurant in Shuiximen.
Question 9: Where is the most authentic Nanjing salted duck?
1. Put 4g of pepper powder and 16g of salt into a pan and fry until cooked.
2. Wash 600 grams of ducks.
3. Rub salt and pepper on the duck for 4 hours.
4. Hang it to dry (I hung it on the back balcony for 20 hours)
5. Add 2 star anise, 2 fragrant leaves, 5ML of cooking wine, 3 pieces of ginger, onion 1, and the water will not pass the duck.
6. Fire 1 hour, just poke it with chopsticks.
Question 10: How to make Nanjing salted duck more delicious? Nanjing boiled salted duck
Ingredients: fresh duck (2kg) 1 fried salt 100g onion, 50g star anise 1 ginger slices, and appropriate amount of brine.
Production method: 1. Cut off the sharp claws of the naked duck, open a small mouth about 10 cm under the wing nest, dig out the internal organs from the small mouth, pull out the trachea, esophagus and blood vessels, soak them in clear water to remove blood, and wash and drain them.
2. Stir-fry salt with refined salt, pepper and spiced powder. Add about 50g of fried salt to the duck's belly from the knife edge under the wing nest, and shake well. In addition, wipe the duck with 25 grams of fried salt, and insert 25 grams of fried salt into the duck neck from the knife edge and duckbill of the neck. After filling, put the duck into the curing tank (about 65,438+0 hours in summer, about 65,438+0.5 hours in spring and autumn, and about 2 hours in winter), take out the duck after curing and soak it in the curing tank (2 hours in summer, 4 hours in spring and autumn, and 6 hours in winter). After soaking, take it out and hang it in a ventilated place to dry, and then use 65,438. Put a little ginger, 5g onion and a star anise in the leaves under the wing nest.
3. In a clean pot, put the duck, legs up, head down, add enough halogen to avoid the duck, cover it tightly, boil it on high fire, skim the floating foam, and cook it on low fire for about 20 minutes (don't cook it), uncover the duck legs, drain the marinade in the duck's belly back to the original pot, then put the duck back into the pot and fill it with marinade. Repeat this for three or four times, then cover and continue to stew for about 20 minutes (don't cook, keep bubbles on the side of the pot), take it out, drain it and let it cool.
4. Dehalogenation method: based on 2.5 kg of clean water, add one or two slices of ginger, one onion, one star anise, a little yellow wine, vinegar, salt and monosodium glutamate, and then simmer. This kind of halogen can be used for a long time, the older the better. But every time you cook chicken and duck, you need to add some spices and seasonings. When fishing out chicken and duck meat, skim off the floating foam (usually once a week) and keep it well, otherwise it will go bad and cause waste.
The product has the characteristics of red inside, fat, tender, fresh and fragrant, light and refreshing, and good flavor.