Taste: Salty and savory. Craft: Three cups of duck roasted with bamboo. Ingredients: duck head100g, duck wing 200g, duck paw150g, duck neck 200g.
Seasoning: 20 grams of soy sauce, 35 grams of rice wine and 25 grams of peanut oil. The characteristics of three cups of duck: the unique and simple local flavor makes diners fall for it. Teach you how to cook three cups of duck. How to cook three cups of duck delicious? 1. Heat the oil first, and then put the soy sauce and Jiujiang rice wine together.
2. When three cups of ingredients are boiled and fragrant, you can put them in;
3. Add sugar (this will neutralize the salty taste of soy sauce) and keep turning over the material with a small fire;
After about 4.45 minutes, the sauce can be discharged after it is thickened;
5. After the duck is cooked, it will be cooled, cut into pieces and put on a plate;
6. finally, pour the sauce of boiled duck. Pan Long Monopterus albus (Guangdong) cooked with black beans introduced the dishes and their functions in detail: Cantonese cuisine, home cooking, Cantonese cuisine and Cantonese cuisine.
Taste: Douchi flavor technology: steamed Douchi. Making materials: ingredients: 1 pure white eel (about 750g).
Accessories: coriander leaves 10g, chopped green onion 5g.
Seasoning: Guangdong-style douchi 25g, fresh garlic 15g, Jiang Mo 5g, dried tangerine peel 2g, Lentinus edodes 5g, red pepper 5g, celery stalk 2g, Shaoxing wine 5g, soy sauce 5g, monosodium glutamate 5g, refined salt 2g, pepper 0.5g and soup 30g. Monopterus albus with black bean sauce (Guangdong) Features: Black beans are rich in flavor, fresh and salty. Teach you how to cook lobster sauce and eel (Guangdong), and how to cook lobster sauce and eel (Guangdong) is delicious 1. Wipe the mucus on the surface of the eel with dry starch (or salt and white vinegar), and cut it every 4 cm along the spine with a knife. Don't cut off the stomach to form joints. Take out the internal organs from the incision, wash and drain. 2. Cook in a pot, add peanut oil, heat it to 50%, add fat particles and stir-fry until the oil is spit out (don't turn yellow), add garlic and dried tangerine peel, stir-fry lobster sauce, stir-fry mushrooms, red peppers and celery, and add Shaoxing wine. Put the eel in a glass dish and dish it into a dragon shape (with the head in the middle). Insert the onion into the mouth of the eel, pour the remaining juice on the eel, code the ginger slices, steam in a steamer for about 10 minutes until cooked, and take it out. Take out the onion and ginger slices, pour the original juice into the pot, boil it, thicken it with wet starch, pour it on the white eel plate and sprinkle with chopped green onion. Heat sesame oil in a pot, pour it on chopped green onion and sprinkle with chives. The practice of Jinling sliced duck introduces the cuisines and their functions in detail: Cantonese cuisine, private cuisine, secret recipe of convenience, recipe for invigorating spleen and appetizing, recipe for malnutrition.
Taste: Salty and fragrant technology: Roasted Jinling Sliced Duck in open hearth. Material: main ingredient: duck 1800g.
Accessories: shrimp 15g.
Seasoning: ginger 10g, onion 25g, salt 15g, star anise 10g, shrimp paste 50g, sugar 15g and peanut oil 200g. Features of Jinling salted duck: deep red and shiny, crispy skin and smooth meat. Teach you how to cook Jinling sliced duck, and how to cook Jinling sliced duck is delicious. 1. Put a rope around a duck's foot, then hang it around its wings, straighten its neck, cut its throat and bleed it, and soak it in hot water at 70℃ for unhairing;
2. Open a small hole at the bottom of the right wing, break three ribs with a knife in the small hole, first dig out the esophagus and trachea, then hook off the water film of the urine intestine and kidney at the anus, take out the internal organs and lungs, chop off the lower joints of the feet and wings, and support it in the cavity with a bamboo with a diameter of about 12 mm and a length of about 6.5 cm;
3. After propping up, put it in a boiling water pot and cook until the duck skin becomes hard, take it out and dry it a little, and sprinkle the duck with sugar water;
4. Hook your chin with an iron hook, then spread your wings with two small bamboo branches, fold them with one wing hair, insert them into the anus, spread the anus, and hang them in a cool and ventilated place to dry;
5. Beat the ginger and onion strips flat, fill them with salt and star anise into the duck cavity from the opening at the bottom of the wing, remove the anal wing hair and plug them with a cork;
6. Put the duck on a clean chopping board, insert it from the inside of the leg with a long iron fork, pass through the shoulder, wrap the duck neck around the iron fork, and finally insert the fork tip tightly into the jaw;
7. Hold the fork handle with both hands, so that the fork tip tilts slightly upward. Roast duck head, duck neck and duck tail on charcoal stove until light red;
8. Heat the wok on medium heat, add oil, heat it to 50%, fry the shrimp slices until crisp, pour them into the filter screen to drain the oil, take them out and put them in a large plate;
9. Immediately use Wanghuo roast duck until it is dark red and cooked;
10. Put the roast duck on the chopping board immediately and use 24 kitchen knives;
1 1. Sliced duck slices are laid flat on shrimp slices and served quickly;
12. Serve 50g of Melaleuca cake, onion balls and seafood sauce at the same time;
13. Cut off the duck head, wings, tail, legs and chest;
14. Heat the wok over medium heat, add oil, cook until half cooked, add duck head, wings, tail and breast, and fry for about 1 minute until cooked;
15. After draining the oil, take it out and cut it into pieces, put it into a duck shape, and serve it again. Tips for making Jinling sliced duck: 1. When molting, the water temperature should be appropriate, too high, the duck skin is not easy to be colored, too low, and the fine hair is difficult to pull out. It is also easy to pull out the epidermis and have spots when baking;
2. When supporting the duck, one end of the brace is flattened, and the other end is obliquely cut into two forks, with the flat end facing the duck breast and the fork end facing the back;
3. Keep turning when roasting, so that the ducks are heated evenly;
4. Because of the frying process, it is necessary to prepare1000g peanut oil.
The practice of frying fresh milk introduces the cuisine and its function in detail: Cantonese dessert/snack.
Taste: sweet technology: crispy fried fresh milk making material: main ingredient: milk 500g.
Accessories: egg white 25g, starch (corn) 100g, baking powder 25g, wheat flour 50g.
Seasoning: 50 grams of sugar, 50 grams of butter, 50 grams of peanut oil and 3 grams of salt. The characteristics of fried fresh milk: golden outside, white inside, crisp outside and soft inside. Teach you how to make fried milk, how to make fried milk is delicious 1. Put the milk in a copper pot, ignite, add 0. 1 g pineapple essence, butter and sugar, add 100 ml water starch to thicken after the pot is boiled, and stir in the same direction with a wooden shovel;
2. After the milk thickens, pour it into a buttered square dish, cool it slightly, and put it in the refrigerator;
3. Mix flour, starch, 5g stinky powder, baking powder, salt, protein, peanut oil and clear water to make crisp pulp;
4. Put peanut oil on the fire, and when it is heated to 50% to 60%, cut the milk blank into diamond-shaped blocks, first dip it in dry starch, then hang crisp pulp, fry it in an oil pan until golden brown, and take it out;
5. Put the fried fresh milk on a plate and sprinkle with white sugar to eat. Tips for making fried fresh milk: 1. Stir the cooked fresh milk in one direction;
2. Strictly control the ratio of water starch to fresh milk to make the hardness of milk blank moderate;
3. After aligning the crisp pulp, let it stand for a period of time before use;
4. Gently push the milk blank with a spoon to avoid adhesion, so that it is evenly heated and the color depth is consistent, and then use heavy oil to make it tender;
5. Agar 10g, steamed with a little water, mixed with milk slurry, stirred evenly, and then frozen to make the milk embryo tough and convenient for changing the knife paste. After frying, the agar melts and the fresh milk is softer;
6. Because of the frying process, it is necessary to prepare1000g peanut oil.
Pie-food phase grams:
Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.
The practice of Shuangsu Sydney introduces the cuisines and their functions in detail: Guangdong-style defecation secret recipe, heat-clearing and detoxicating recipe, expectorant recipe and thyroid disease recipe.
Taste: Salty and umami. Craft: Double Crispy with Sydney. Material: main ingredient: jellyfish head 300g.
Accessories: pear 50g, celery 100g.
Seasoning: 5g of salt, 0g of sesame oil10g to teach you how to make Sydney double crisp, and how to make it delicious. 1. The jellyfish head is soaked in water for three or four hours and then cut into filaments;
2. Wash celery and Sydney and cut into filaments;
3. Mix jellyfish silk, shredded celery and shredded Sydney, and add refined salt and sesame oil.
Pie-food phase grams:
Jellyfish head: Jellyfish should not be preserved with sugar, otherwise it cannot be preserved for a long time.