First, what is the encyclopedia of fast-food wooden bucket meal practices? Ingredients: steamed glutinous rice 1000g, old duck 1 one (over two years old), 5 mushrooms, 80g canned magnolia shoots, 0/0g shallots/kloc-2 rape seeds and 5 zongzi leaves. Seasoning salt 10g, monosodium glutamate 3g, sugar 5g, soy sauce 8g, Lee Kum Kee oyster sauce 6g, corn flour 5g, seasoning package (fennel 15g, cinnamon 25g, fragrant leaves 10g, dried tangerine peel 15g, tsaoko15g.
Second, the practice: add 2000 grams of water to the pot, put the seasoning bag, and slaughter the washed old duck. After the fire boils, slow fire 1 hour for 20 minutes until it is rotten. Tear all the skin and meat of the duck into small pieces for use. The mushrooms and bamboo shoots of Magnolia officinalis are diced into cubes 1 cm square and mixed with steamed glutinous rice. Cut the Ye Xiu soaked in warm water to the size of the bottom of the bucket, put it into the bucket, add the mixed rice, and then add duck meat and duck skin. Steam the barrel in a steamer for about 15 minutes. Take out the wooden bucket and put in two small rapeseed blanched. Mix the brine of marinated duck with clear soup according to the ratio of 1:4, put it in a pot, add salt, monosodium glutamate, sugar, soy sauce and oyster sauce, heat it to a low heat, pour rice soup on it, pour the juice into a wooden bucket after taking out the pot, and stir it evenly with a spoon to take out the pot.
What is the encyclopedia of fast-food wooden bucket meal practice? Wash and soak the rice for 1-2 hours, drain the soaked rice and steam it in a wooden barrel for 10 minutes. When the rice grains are transparent, scoop them up for later use (you can blanch them in boiling water for later use). The bottom of the pot only needs to be slightly submerged. Pour olive oil, peanut oil or corn oil into a large pot, pour steamed rice into a pot filled with olive oil, and pour boiling water into the pot.