Method 1 of cold-boned duck feet: stuffed duck feet with flowers
Composition:
Ingredients: duck feet 400g
Accessories: shrimp 360g, egg white 10g, ham 5g, coriander 5g and mustard 250g.
Seasoning: salt 3 1g, cooking wine 15g, ginger juice 15g, starch (corn) 70g, monosodium glutamate 3g, peanut oil 90g, sugar 5g, pepper 2g, sesame oil10g;
Characteristics of flower-stuffed duck feet: green, crisp and sweet.
Production steps:
1, duck feet are peeled and nailed, and dirt is wiped off with 25g of refined salt;
2. Wipe it white with raw flour, rinse it off, and roll it with water until it can be boned;
3. Picking up, cooling, removing bones and tendons; Scald the duck's paw with boiling water after bone removal;
4. Cook the duck with peanut oil, add ginger wine, light soup and refined salt, and separate;
5. After the stewed duck feet are cooled thoroughly, pat dry powder and brew shrimp glue;
6. Then, slide the egg white into a pipa shape, and put the ham and coriander leaves on the shrimp glue surface;
7. Steam on high fire for about 4 minutes, then put it on the plate after cooking;
8, use peanut oil to start the pot, add 2.5 grams of refined salt to the next dish, stir fry until cooked, and separate;
9. Take out the pot again, the dishes are far away, pour 5g of Shaoxing wine, thicken the soup, add10g of wet starch, stir-fry the tail oil evenly and wrap it around the duck feet;
10, pour the sauce, use peanut oil to start the pot, pour 10 g Shao wine, and dilute the soup;
1 1, adding monosodium glutamate, refined salt 1.5g, sugar, pepper and other seasonings;
12, then humidify 10g starch, sesame oil and tail oil, mix well and pour them on duck feet.
Cold boned duck feet. Method 2:
Composition:
Material: duck feet 300g.
Accessories: 20 grams of mushrooms (fresh)
Seasoning: 40g of Zhuhou sauce, ginger 15g, garlic (white skin) 8g, onion 20g, rice wine 30g, monosodium glutamate 5g, salt 5g, soy sauce 2g, starch 10g, peanut oil 60g and sesame oil 2g;
Exercise:
1. Roll the duck's paw with boiling water until the bone can be pulled out. Take it out and soak it in cold water. Take out the claw bone and tendon one by one to form 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.
Method 3 of cold deboning duck feet:
Composition:
Ingredients: duck feet.
Accessories: Zanthoxylum bungeanum, fresh pepper, onion and ginger.
Seasoning: salt, sugar, vinegar, monosodium glutamate, cooking wine and sesame oil.
Production steps:
1. Slice onion and ginger for later use.
2. Wash duck's feet and cook them with salt, cooking wine, water and onion and ginger.
3. After the duck feet are cooled, remove the bones for later use.
4. Dice the pepper and slice the fresh pepper for later use.
5. Mix duck feet, wild peppers and fresh peppers with salt, sugar, vinegar and monosodium glutamate.
Tip: How to bone duck feet?
How to bone duck feet? Presumably this is something that everyone thinks is amazing. When the outer foreskin of the duck's paw is complete, the bone can be removed. Let's see how this is achieved.
Cut the duck's paw with a cross knife, cut off the tendons, insert the knife into the opening and pick out the bones. The duck's paw should be scalded with hot water first, and it is better to remove the bones. Duck's paw is rich in collagen, which is equivalent to bear's paw with the same quality. The palm is the basic organ of exercise, with many tendons, thick skin and no meat. More gluten is chewy, thicker skin contains soup, and less meat is easy to taste. From the point of view of nutrition, duck's paw contains protein, is low in sugar and fat, and is an excellent diet food. This is a technical job, which needs a lot of practice, and it will get better and better.
Method 4 of cold deboning duck feet:
Composition:
600g boneless duck feet, ginger, garlic, star anise, fragrant leaves, millet pepper, bean paste, 50g celery root, soy sauce, oyster sauce, cooking wine, beer, sugar, chicken essence, pepper, salt and oil.
Exercise:
1. Slice ginger, cut garlic in half, tie onion, dice millet pepper and celery with oblique knife.
2. Cut the boneless duck feet in half and wash them with clear water.
3. Cook the duck feet in cold water, add appropriate cooking wine, a few slices of ginger and onion, boil the water for two minutes, and then remove the clean dry water.
4. Cook a proper amount of oil in the pot, add ginger slices, garlic and millet pepper, and stir-fry until fragrant. Add a spoonful of bean paste, which is slow and fragrant.
5. Add the duck feet to stir fry, pour the cooking wine into the pot and stir fry the wine.
6. Pour two spoonfuls of soy sauce into the pot and stir-fry. Add a spoonful of salt and oyster sauce, add a little pepper and chicken powder and mix well.
7. Pour a bottle of beer, add star anise and fragrant leaves, boil and simmer for 15 minutes.
8. After stewing 15 minutes, add celery, stir-fry while collecting juice, and stir-fry celery until it turns off.
Technical summary:
1, the boneless duck feet are basically frozen. Before buying, thaw them, then put them in a pot and mix them with cold water to remove the fishy smell.
2. Celery can absorb the fishy smell and flavor of duck feet, and it is best to put celery before cooking.
3. First explode the spice heads, then put the duck feet to explode, and then pour the cooking wine into the pot, which makes it easier to absorb the aroma.