Dry-salted duck is a kind of pickled food with old duck as raw material, which can be divided into two kinds: dry-salted duck and spring-dried duck. Because of its tender and dense meat, rich flavor, "dry, board, crisp, rotten and fragrant", like board, it is named salted duck.
The four national brands of salted duck are Nanjing salted duck in Jiangsu, Duck Nan'an in Jiangxi, Jianou salted duck in Fujian and Jianchang salted duck in Sichuan. This is the official recognition of China salted duck by the Ministry of Agriculture.
Duck Nan'an is a famous traditional specialty and national geographical indication product in Ganzhou City, Jiangxi Province. It has a long history of more than 500 years and won the gold medal of Panama World Expo 19 1 1.
Besides Duck Nan'an, the salted duck in Suichuan, Jiangxi Province is also very good. It has won many awards such as "Jiangxi Foreign Trade Quality Specialty Award", "Jiangxi Food Society Quality Award" and "National Spark Plan Expo Silver Award". There are still many dried salted ducks in Gannan, and most of the dried salted ducks we usually eat come from here.
When I was a child, I ate salted duck at home, mainly steamed, salty but fragrant enough. Now in addition to steaming, it will be cooked with other ingredients.
What is the best dish for braised duck? Personally, I think cooking with winter bamboo shoots will be a perfect match. Jiangxi is also the producing area of winter bamboo shoots, mainly in Ji 'an and Yongfeng.
Winter bamboo shoots are bamboo shoots developed from lateral buds of underground stems of Phyllostachys pubescens around beginning of winter. Because it has not been unearthed, bamboo shoots are fresh and delicious, which is a dish that people like to eat very much.
I want to buy winter bamboo shoots and cook with salted duck for the Spring Festival two days ago. When I went to the supermarket, the price was almost 30 yuan a catty, which was very expensive. I saw a catty of 20 yuan in the vegetable market before. Think about it or not.
The next best thing, I bought a taro from Lipu and planned to cook it with salted duck. Lipu taro, also known as Kuiyu and Areca taro, is a big and nutritious food, and it is also a favorite food of family members.
Taro salted duck Ingredients: a salted duck, 750g of Lipu taro, 5 slices of ginger, a section of onion and a little parsley.
Seasoning materials: yellow rice wine 10 ml, rice wine 100 ml, clear water.
Production method:
1. Cut the dried salted duck into appropriate pieces and soak it in warm water for one hour. It is mainly salty, but the soaking time should not be too long, so as not to lose chewing power.
2. Put on gloves, peel off the skin of Lipu taro, wash it, and cut it into pieces about 0.8 cm thick for use.
3. After washing the dried salted duck, put it in a wok and stir fry constantly. After the frying oil is fragrant, add ginger slices and yellow wine and continue to stir fry.
4. Add rice wine, appropriate amount of water and scallions on the surface, and cover the pot to cook. When cooked to 70% maturity, uncover the lid and add the chopped taro to cook together.
5. After the taro is cooked, turn over the ingredients in the pot and taste the salty taro. If it is just right, don't add salt. Very weak. Add a little salt and stir fry. Put them on a plate, decorate them with coriander and serve.
Problems needing attention in cooking
1. Why do salted ducks soak?
Salted duck is a kind of pickled food, salty and very compact. It is best to soak for half an hour to an hour before cooking, but not for too long, otherwise the meat will be soaked loosely, lose its chewiness and taste much worse.
Second, why don't you put oil in the fried salted duck?
There is a lot of oil in the dried salted duck, so I didn't add any oil before cooking, but fried it with my own oil on a medium fire.
Third, why put rice wine to burn?
Rice wine contains sugar, which can neutralize the salty taste of some salted ducks. Some people may not like the fishy smell in dried salted duck, so adding rice wine can remove the fishy smell and refresh themselves. But don't put too much, otherwise it will affect the salty taste of bacon ingredients.
4. Why wait until the salted duck is cooked to seven minutes before putting the taro slices?
Although the taro pieces are cut so thick, it is too easy to cook with that kind of tight and fleshy salted duck. Cooked taro for too long, the ingredients will be too soft and rotten, and the soup in the pot will be mushy and ugly. Therefore, when taro is cooked to 70% maturity, it is most appropriate to add taro pieces.
What is the best dish for braised duck? Salted duck baked taro is salty and delicious, full of wax flavor, and salted duck taro is delicious. Remember to put taro in the future, which will not affect the beauty of the finished dish.
250 grams of dried salted duck, proper amount of monosodium glutamate, and proper amount of dried pepper.
Cooking steps:
1. Cut the salted duck into small pieces
2. Put a proper amount of water into the pot and pour the salted duck into the pot to boil.
Add some dried peppers.
4. Turn into the casserole and continue to stew.
Turn off the heat when the soup is almost finished.
6. Add monosodium glutamate and mix well
Cooking skills:
Spread out completely
Everyone is still searching.
How to make dried salted duck delicious?
Practice and formula of salted duck
A complete collection of dried salted duck practices
Sichuan dried salted duck practice daquan
How to make dried salted duck delicious?
Gongqingcheng dried salted duck formula
How to stew salted duck soup
How to cook salted duck is simple and delicious.
Stewed radish with salted duck
Home-cooked practice of stewed lotus root with salted duck
Stewed dried salted duck practices daquan
Salted duck ingredients
The practice of salted duck
Fried salted duck
Where can I teach salted duck?
Practice of Nanjing salted duck
Relevant suggestions
Stewed bamboo shoots with salted duck _ How to stew bamboo shoots with salted duck _ Gourmet Jie
Salted duck is a special dish in Jiangxi and Anhui. Salted duck doesn't smell too much, and it tastes better when stewed. Moreover, this kind of salted duck is tender, and it smells better when it is stocked and stewed. When cooking, remove some fat duck skins and stew them. ...
The practice of stewed lettuce with salted duck _ How to cook stewed lettuce with salted duck _ Gourmet Jie
Stewed lettuce with salted duck Wash salted duck with warm water and soak for one hour to remove salt. Wash and peel lettuce, and cut into pieces for later use. Wash and cut ginger, garlic, onion and pepper, and wash the pepper for later use. Drain the water in the pot, boil the salted duck in cold water for five minutes, skim off the floating foam and remove it for later use. Add cold oil to the hot pot, ...
Don't stew salted duck. You can eat it directly when it is cooked. Can be mixed with dry dipping sauce (Chili powder, pepper powder, pepper, thirteen spices, peanuts, sesame seeds, salt, chicken essence, monosodium glutamate). When cooking, you can cook some vegetables and drink soup in it, so you can mix vegetarian dishes with soup [smile].
Materials and main materials
First, cut the salted duck into pieces, cut the shallots into chopped green onion and slice the ginger.
Prepare sugar, salt, cooking wine, salad oil, rapeseed oil, and cut dried salted duck and Anji winter flavor.
Boil salted duck in water for 5 minutes (or add salted duck slices, ginger, cooking wine and mountain spring water to pressure cooker for 7 minutes).
Add a little salad oil and rapeseed oil to the pot, add salted duck and ginger slices and stir-fry until fragrant, add cooking wine and a little sugar.
Take apart the smell of Anji Dong directly and pour it into the pot with the soup inside.
Add appropriate amount of water to basically cover dried salted duck and winter bamboo shoots.
Simmer for 8 minutes (Zhong Ziran can use SAIC 10 to vent in the pressure cooker), and add a little monosodium glutamate to serve.
Just decorate it with some chopped green onion. There is no chopped green onion at home. I cut a small pepper ring and decorated it. It looks quite attractive.
Dry-salted ducks are generally salty, so don't soak them too soft.
Do not bite,
Adding salt to the side dishes is a good choice.
Radish and cabbage have their own tastes, so let's match everything.
Konjac tofu
onion
Wild vegetables in Changde, Hunan Province
Stewed bullfrog with salted duck. It's all good food here!
Usually eat salted duck directly ~
Stewed with radish will be better, taste and nutrition are recommended ~