Taste: Spiced technology: Braised duck's paw and wings Material: Ingredients: 600g duck's paw and 600g duck's wings.
Seasoning: 3 grams of clove, 5 grams of pepper, 3 grams of cinnamon, 3 grams of star anise, 3 grams of fennel seed, 3 grams of tsaoko, 5 grams of white wine, 50 grams of salt, 0/0 gram of sugar 100 gram of soy sauce100 gram, and 5 grams of dried tangerine peel teach you how to cook braised duck wings, and how to make them delicious.
2. Clove, pepper, cinnamon, fennel, tsaoko, dried tangerine peel, etc. Sew a porous cloth in the bag, tie it to the mouth of the bag, put it in a pot, and add 6 bowls of water for about half an hour. After the smell of each material is emitted, remove the pot from the fire.
3. Put the pot on the fire, clean it, dry it and heat it, and inject 4 tablespoons of raw oil into the pot. After the oil is boiled, put the duck wings and duck feet into it, turn the duck feet and duck wings to slight yellow with a spatula, put them into a halogen pot, put the pot on tempering, then add all the salt, sugar, soy sauce, soy sauce and wine, cover and cook for about 20-30 minutes. Half an hour, take out the filtered marinade and eat it. The practice of roast duck steamed stuffed bun introduces the cuisine and its functions in detail: home-cooked recipes and malnutrition recipes.
Taste: Sauce-flavor technology: Sauce-flavor roast duck palm bag. Ingredients: 200g duck feet, 200g pork (fat) and 200g barbecued pork.
Accessories: duck intestines 150g, roses 8g.
Seasoning: maltose100g, lobster sauce16g, sesame paste 4g, salt 2g and pepper 8g. Characteristics of roast duck palm bag: soft and rotten, fresh and fragrant. Teach you how to make roast duck steamed stuffed bun, and how to make roast duck steamed stuffed bun delicious. 1. Boil the duck's paw for 5 minutes, take it out, tear off the yellow skin and chop off the toes;
2. Wash duck intestines with salt and cook them in boiling water for a while;
3. Boil the fat meat in boiling water for a while and cut it into pieces with a length of 5cm and a width of 0. 16cm;
4. Barbecued pork and braised pork liver are cut into 5cm pieces respectively;
5. Put the bacon in a large bowl and mix well;
6. Immediately add fat meat, barbecued pork and pork liver for about 10 minute;
7. Duck intestines are also cured with bacon before use;
8. Put 1 piece of pickled fat meat, barbecued pork and pork liver into duck's paw, wrap it with 1 piece of duck intestines, and put the intestines into meat;
9. Or use 1 toothpick to insert tightly, so it is not easy to loosen;
10. Put each wrapped duck's paw bag on a long iron string and put it in a heated stove or? Taking out at the high temperature of 400 DEG C for about 20 minutes;
1 1. Coat with maltose water and burn for a while. The key to making roast duck steamed stuffed bun: the method of making rose dew;
1. Pick 30-50g roses with many leaves and strong smell, cut them into pieces, put them in a flask, add some water, cover the bottle cap and connect them with a condenser tube.
2. Heat the flask with a stove or alcohol lamp and collect the distillate. The practice of duck's feet after bamboo introduces the dishes and their functions in detail: home-cooked recipes, spleen-invigorating and appetizing recipes and malnutrition recipes
Taste: Douchi flavor Technology: Stewed duck feet. Material: main ingredient: duck feet 300g.
Accessories: 20 grams of mushrooms (fresh)
Seasoning: 40g of vermilion sauce, 8g of ginger15g, 8g of garlic (white skin), 20g of onion, 30g of rice wine, 5g of monosodium glutamate, 5g of salt, 2g of soy sauce, 0g of starch10g, 60g of peanut oil and 2g of sesame oil. Teach you how to make duck feet with pillars, and how to make duck feet with pillars is delicious. 1. Roll the duck's paw with boiling water until the bone can be extracted, then soak it in cold water after taking it out, and extract the claw bone and palm tendon one by one to form a boneless duck's paw;
2. Use 100g white vinegar, add 200g clean water, and pickle duck feet 1 hour;
3. White vinegar is bleached with clear water and then blanched with boiling water;
4. Boil 20g of oil, 2 chunks of ginger and 4 slices of onion, add water into duck's paw, simmer until cooked, and drain for later use;
5. Add 50g of oil into the pot, add sauce, minced garlic, ginger flower (8g), sliced mushrooms and scallion (10g) and stir fry;
6. Add stewed duck feet and rice wine, add 50 grams of water, and stir-fry;
7. Season with monosodium glutamate, soy sauce and sugar, and thicken with wet raw powder;
8. Add 10g tail oil and 2 drops of sesame oil to serve. The practice of chicken skin roast duck feet introduces the cuisine and its effects in detail: home-cooked recipes, beauty recipes, nourishing yin recipes, and spleen-invigorating and appetizing recipes
Taste: salty technology: roast chicken skin, roast duck palm. Ingredients: duck feet 100g, chicken skin 125g.
Accessories: fresh mushrooms 25g, winter bamboo shoots 100g, green beans 10g, ham 15g.
Seasoning: lard (refined) 75g, soy sauce 15g, cooking wine 10g, salt 5g, monosodium glutamate 3g, ginger juice 15g. Features: Soft texture and mellow taste. Teach you how to make chicken skin duck feet, and how to make chicken skin duck feet is delicious. Wash duck's feet, put them in a bowl and steam them in water.
2. Take out the bone, blanch it with boiling water first, and then cook it with soup;
3. Put the raw chicken skin into a bowl, steam it over water and let it cool;
4. Remove lean meat and tendons, which are larger than duck's paw and used as a whole;
5. Slice ham, mushrooms and winter bamboo shoots for later use;
6. Set fire to the wok, heat it with oil, add soup, add soy sauce, cooking wine, monosodium glutamate and ginger juice;
7. Add duck feet, chicken skin, ham, mushrooms and winter bamboo shoots, and bake them to taste;
8. thicken with water starch, depending on the juice, and serve on a plate. The practice of pearl duck's paw introduces the cuisine and its effect in detail: home-cooked recipes for tonifying deficiency, fitness recipes for nourishing yin, spleen-strengthening and appetizing recipes.
Taste: salty and fragrant technology: steamed pearl duck feet. Material: main ingredient: duck feet 200g.
Accessories: rape heart 100g, egg 50g, chicken 150g.
Seasoning: 5g ginger, 50g lard (refined), 5g starch (corn), 3g salt, 2g monosodium glutamate, and 0/0g cooking wine. Features: beautiful appearance, rich juice flavor, tough and soft tendons. Teach you how to make pearl duck feet, and how to make pearl duck feet is delicious. 1. Wash duck feet, cook them in a pot, and remove bones (keep them intact);
2. Wash quail eggs with water;
3. Wash the Chinese cabbage, blanch it with boiling water, let it cool and keep it green;
4. Put the palm of the duck's paw up, put your heart down, put chicken paste on it and put it in a small spoon;
5. Open the raw quail eggs, put them in the middle, put them on a large plate, and steam them in a cage for five minutes.
6. Put the soaked duck feet on a medium tray one by one, and simmer the cabbage with broth and a little salt until it tastes delicious;
7. Take out the drained water and put it into the brewing space of duck feet;
8. Put the wok on fire, add cooked lard and heat it, and add Jiang Mo and second-hand spoon stock;
9. Add refined salt, Shaoxing wine and wet starch to thicken water;
10. Skim the floating foam, then add monosodium glutamate and fresh milk to make milky juice;
1 1. Pour the juice on the pearl duck's feet. The key to making pearl duck feet: How to make a stuffed chicken: Put the egg paste into a bowl of chicken paste, add refined salt (1g) and Shaoxing wine (10g), stir well, then add a little onion and Jiang Shui and stir hard, then add a little lard and stir well, and the stuffed chicken is ready.
Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.