The practice of Cantonese-style preserved duck
1. Wash the rice and soak it in water 1.5 times as much as 1 hour.
2. Slice the salted duck and slice the bacon and sausage.
3. Put the shredded ginger and bacon in a wok and stir-fry for a while until half-cooked.
4. Put the casserole in the oven, boil it over medium heat, then turn to low heat and cook the rice.
5, rice to 8 mature
6. Add the fried bacon and cover it.
7. Simmer until the rice is cooked, turn off the fire and spread the cooked dishes.
8. Sprinkle the sauce, cover the lid and stew for 5 to 10 minutes, then remove the clay pot rice from the fire and open the lid to eat.
Stewed lotus root with preserved duck
1. Cut the cured duck into sections, wash it, slice the ginger, wash the onion and cut it into powder for later use.
2. boil a pot of water. After the water is boiled, add the salted duck, blanch for a while, pick it up and put it in a casserole, add ginger slices and warm water (more water), and cover the pot to cook.
3. After the soup is boiled, turn to low heat and stew for one and a half hours until the soup turns white and the preserved duck is fragrant.
4. Cut the lotus root into sections, peel it and cut it into hob blocks, and put it into a casserole to cook together. After an hour, turn off the fire.
5. Add white pepper and shallots before drinking, and serve.
Common sense of diet
1, the lotus root should be selected with thick nodes and smooth and flawless appearance. Lotus root that is too thin is not suitable for soup.
2. Because the salted duck itself has a high salt content, this soup is very suitable and delicious without salt.
3. Duck meat has a warming effect. Among the four kinds of meat dishes, the protein content of duck meat is much higher than other meats. Moreover, the fatty acids in duck meat have a low melting point and are easy to digest. Salted duck meat contains less fat, so you don't have to worry about gaining weight if you eat too much, and it tastes delicious, especially suitable for women in autumn and winter.
4. Chinese medicine believes that raw lotus root is cold, and cooked lotus root changes from cold to warm, which has the dietotherapy effect of nourishing stomach, nourishing yin, invigorating spleen and qi and nourishing blood. It is a good food supplement, especially suitable for women with dry skin and dull complexion caused by weakness of spleen and stomach and deficiency of qi and blood.
Hunan flavor steamed salted duck
material
Half a dried duck, minced garlic 1 tablespoon, lobster sauce 1 tablespoon, Chili powder 1 tablespoon.
working methods
1. Cut the salted duck into pieces, fry with tea oil until the skin is tight, and take it out after frying;
2. Stir-fry minced garlic, lobster sauce and Chili powder in the remaining oil, add a little water to make juice, and pour it on the salted duck;
3. Steam the salted duck in the pressure cooker for half an hour, sprinkle with a little chicken essence and mix well.
skill
The salted duck itself has salt, so it doesn't need to be added. Chili powder should be put according to personal taste. When steaming, you must add a little water to taste good. If you are lazy, don't put it in the pot. It's not bad to steam all the ingredients together in a bowl, but the taste is a little weak ~
Boiled radish soup with preserved duck legs
Recipe introduction
Dried duck legs seem to be a unique food in the south. It is made of a whole fat duck leg. It tastes salty and fresh, and is one of the best ingredients for making bacon clay pot rice. Today's boiled radish soup with dried duck legs is another delicacy of dried duck. The soup boiled with dried duck legs and fresh white radish is as white as milk, but the taste in the mouth is salty and sweet, fragrant and particularly rich and delicious.
material
2 dried duck legs, radish 1, ginger 1, 3-4 crystal sugar, and half a spoonful of white pepper.
working methods
1. Fill a large bowl with half a bowl of water, add a spoonful of salt to dissolve in the water, and then soak the dried duck legs in the water for more than half an hour.
2. Wash the soaked dried duck leg, dry it and cut it into small pieces; Radish is also square; Ginger slices.
3. Pour a little clear oil into the wok and heat it; Stir-fry ginger slices; Then pour in the chopped dried duck legs and stir-fry for about five to eight minutes until the oil in the dried duck legs comes out.
4. At this time, add two bowls of water to the pot, add radish pieces after boiling, cover with medium fire, and simmer for about half an hour. After half an hour, open the lid and you will see that the soup in the pot has magically turned milky white like milk and has a strong smell.
5. add three or four crystal sugar and half a spoonful of white pepper to the soup, and cook for a few minutes, then you can eat. Because the dried duck leg itself is salty, you don't need to add other seasonings when cooking soup.