Duck 300g, onion 1 root, taro 1/4 250g, salt, soy sauce, cooking wine, raw flour, pepper noodles, ginger slices, sugar and soy sauce.

working methods

1. Peel the taro and cut it into small pieces, then put it in the pot and fry it slightly on both sides. Taro is not easy to rot when fried or fried, but cooked faster when braised.

2. After the duck is cut into small pieces, add salt, soy sauce, cooking wine, corn flour and pepper noodles for curing 15 minutes.

3. After drying the water in the casserole, put the small hot pot on the stove and heat it slightly, then pour some oil (if the duck is fat, you can put the duck oil in the wok). When the oil is hot, put the ginger slices and onion into the frying pan, and then pour the duck into it.

Casserole. Turn to medium heat and stir-fry the duck with chopsticks to avoid sticking to the pot.

4. After the duck is fried until it becomes discolored, put the fried taro into a casserole and stew, add half a bowl of water, add appropriate amount of sugar, salt and soy sauce, mix well, close the lid and stew for 30 minutes, and stir with chopsticks on the way to avoid sticking to the pot. If the water is too watery, add some water appropriately.

5. When the duck and taro are cooked, sprinkle with chopped green onion, close the lid and turn off the fire, but don't open the lid immediately, and simmer for another 5 minutes with the waste heat of the casserole before opening the lid.

Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, nicotinic acid, vitamin C, B vitamins and saponins. Among the minerals, fluorine content is high, which has the functions of cleaning teeth, preventing caries and protecting teeth.

Stewed duck with taro is definitely not that simple, because this dish is a big dish, but it will definitely help your cooking and make you feel a sense of accomplishment after learning it, so you might as well learn it, even if you can't learn it. Try it a few times and you can definitely make delicious stewed duck with taro.

2 what are the practices of stewing ducks?

Duck is an important poultry, which is cultivated all over the country and is the most common meat on the table. It is also called the poultry duo together with the chicken. It can be seen that people like to eat ducks very much. Ducks are nutritious and have many cooking methods. People can choose cooking methods according to the tastes of different places. For example, duck stew is a better cooking method. Let's take a look at the practice of duck stew.

Braised duck with ginger is a famous dish of Han nationality in Guangdong, which belongs to Cantonese cuisine. Muscovy duck (half a duck), a large piece of ginger (three or two), a little shredded green pepper, peeled garlic, shredded ginger, spiced powder, white pepper, cooking wine, salt, soy sauce, washed duck, cut into pieces, add water and marinate in marinade 15 minutes. Ginger is made by cutting into thick shreds.

Exercise 1

1. Heat the oil first, add garlic and duck pieces and stir-fry for about 5 minutes until the duck meat is oily, then add ginger and stir-fry for a while;

2. Add a little sugar and salt, or add a little old vinegar, add water until the duck is not eaten, cover it and simmer over medium heat until the juice is basically dry;

3. Add a little cooking wine at last before serving, add shredded green and red peppers, turn over and serve, and serve as a delicious Cantonese-style stewed duck with ginger sauce.

Exercise 2

1 So wash the ingredients, slice ginger, garlic and coriander, and slice red pepper.

2. Wash and chop the ducks, blanch them with boiling water, pick them up, wash them and drain them.

3. Boil the water in the pot, don't put the oil first, put the duck in the pot and fry the water.

4. Add the right amount of oil to heat, stir-fry the duck, push the duck aside, add a little oil, saute ginger, garlic and coriander, and mix well with the duck.

5. Add appropriate amount of soy sauce, soy sauce, column sauce and sugar, add appropriate amount of water, chopped duck meat and a little rice wine, cover and simmer until the duck meat is soft and cooked.

6. Put the red pepper, the remaining garlic leaves and coriander into the pot until the juice is collected, then add appropriate amount of salt to taste according to personal taste, thicken and serve.

From the above explanation, the practice of braised duck is relatively simple, and people can study at home at any time. Moreover, the practice of marinating ducks can be constantly changed according to their own taste requirements, so that duck meat can make its own favorite taste. Finally, because duck meat has a coquettish smell, you must be careful when handling it.

How to make braised duck delicious?

food

Half a papaya (about 300g), half a duck, 20g shallots, ginger 10g, seasoning 10g, cooking wine 1 tablespoon, soy sauce 15ml, column sauce 1 tablespoon (/kloc-0.

working methods

Wash papaya, peel and remove seeds, and cut into 5 cm square chunks. Slice onion and ginger for later use. Wash duck blood, remove foreign hair, and cut into large pieces for later use.

Boil the water (1000ml) in a boiling pot with high fire, add the duck pieces and blanch for 5 minutes, then take out the duck pieces and drain the water.

Heat the oil in the wok to 60% heat with high fire, stir-fry shallots and ginger slices, stir-fry duck slices for 2 minutes, add cooking wine, soy sauce and mushroom sauce, stir-fry evenly, then inject 1000ml hot water, cover and boil, and simmer for 10 minute on medium fire.

Add papaya pieces and simmer for 20 minutes. Finally, add rock sugar and salt, and thicken the soup with fire.

skill

The main ingredient of this dish, duck, should be tender duck with thin skin and little oil. Old duck is more suitable for making soup. Braised duck with papaya

Cooking papaya and meat together can soften the meat, which is why this stewed duck with papaya tastes soft and tender, but it should be noted that papaya needs to be cooked together earlier to achieve this effect.

Zhu Hou sauce can be bought in the condiment section of many supermarkets. If you can't buy it in the supermarket, you can also buy it in the farmer's wholesale market.

What is the practice of braised duck with yuba?

What are the methods of braised duck with taro?

In fact, fragrant fish can be paired with many foods, which makes the food more flavor. Stewed duck with taro is a delicious food that many people like to eat now, but have you really understood how to cook stewed duck with taro? So let's analyze and introduce it for everyone now, its practice and all kinds of materials that need to be prepared before production.

material

Half a catty of taro, half a rice duck, 3 slices of ginger and 2 slices of onion.

condiment

2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1/2 tablespoons of salt, 2 tablespoons of sugar, a little pepper, sesame oil and 1/2 cups of water.

working methods

1. Peel and wash taro, cut into thick slices, and drain for later use; Cut the onion into sections for use;

2. Wash, dry and chop the rice duck, mix well with a little Shaoxing wine and pepper, and marinate for a while.

3. Heat two tablespoons of oil, saute ginger slices and onion slices, add duck pieces and cooking wine, and stir-fry together;

4. Add the oiled taro and seasoning to the duck pieces, cover them, and stew them with medium heat until the duck pieces are crisp, and serve.

Matters needing attention

Patients with phlegm constitution, allergic constitution (urticaria, eczema, asthma, allergic rhinitis), infantile dyspepsia, poor appetite and diabetes should eat less sweet taro; Also avoid eating with bananas.

Duck meat should not be eaten with mulberries and turtles.

Knowing these delicious cooking methods, we can finish them at home, and we will find that this kind of food is more beneficial to our health. If you can eat it correctly and scientifically, you can naturally ensure your health better, but you should also pay attention to the fact that some people are allergic to each other, so you can't eat it in this case.

6 braised duck, the most commonly used by chefs.

I. Practice

1. Wash the duck and cut it into large pieces. Wash ginger and slice, peel garlic and wash onion and cut into sections.

2. put water in the pot and ginger slices. Get out of the way and fire. Boil the water for 2-3 minutes, scoop it up and rinse it with cold water.

3. Drain water in the pressure cooker, add ginger, onion, aniseed and duck and stew for 30 minutes.

4. Cool the duck and cut it into small pieces.

5. Set the pot on fire, put oil, add ginger, garlic and onion when the oil temperature is 30% hot, and stir fry. Add duck meat and salt and stir-fry for 3-4 minutes. Put rice wine. Soy sauce, soy sauce, chicken essence and water, stew for about 4 minutes, add oyster sauce, sugar and sesame oil to thicken the juice.

Second, the practice of marinating ducks

1. Wash the duck and cut it into large pieces. Wash ginger and slice, peel garlic and wash onion and cut into sections.

2, put water in the pot, ginger. Get out of the way and fire. Boil the water for 2-3 minutes, scoop it up and rinse it with cold water.

3. Drain water in the pressure cooker, add ginger, onion, aniseed and duck and stew for 30 minutes.

4. Cut the duck into small pieces after cooling.

5, set fire to the pot, put oil, put in when the oil temperature is 30% hot, ginger, garlic, onion, stir fry. Add duck meat and salt and stir-fry for 3-4 minutes. Put rice wine. Soy sauce, soy sauce, chicken essence and water, stew for about 4 minutes, add oyster sauce, sugar and sesame oil to thicken the juice.

Third, braised chicken/multi-practice

Braised chicken is a home-cooked dish, the main ingredient is chicken, and Sanhuang chicken is often used. Braised mushrooms with fungus. Braised chicken is cooked by stewing. The so-called "braised pork" is similar to braised pork, except that the color of braised pork is golden. Its nutrition and delicious home cooking. The key is to add mushrooms, fungus and winter bamboo shoots, which are all good things and good for beautiful women.

1. Prepare Sanhuang chicken, bamboo shoots, mushrooms and fungus.

2. Cut the Sanhuang chicken into small pieces and wash the blood with clear water.

3. Chicken nuggets are marinated with salt, cooking wine and pepper.

4. Prepare anise cinnamon pepper.

5. Cut the onion and slice the ginger.

6. After soaking the fungus in warm water, remove the pedicel, clean it, tear it into pieces of equal size by hand, and drain the water for later use.

7. Wash bamboo shoots and cut hob blocks.

8. Wash the dried mushrooms, soak them in warm water, remove the pedicels and drain the water for later use. Don't pour out the water for soaking mushrooms, put it aside for precipitation.

9. Put oil in the pan and stir-fry the seasoning.

10. Add the marinated chicken pieces and fry until the color changes.

1 1. Cook the soy sauce and stir-fry the chicken with sugar.

12. Pour in the water soaked with mushrooms. Boil and stew 10 minute.

13. Add bamboo shoots, mushrooms and fungus, add salt, bring to a boil with high fire, cover and simmer for 30 minutes.

14. Stir in the thin sauce until the soup completely wraps the raw materials.