Taste: salty. Technology: Fried crispy duck legs. Ingredients: duck 1000g.
Seasoning: soy sauce 15g, onion 10g, cooking wine 10g, ginger 5g, star anise 5g, cinnamon 3g, pepper 3g, salt 3g, rapeseed oil 75g, salt and pepper 15g. Features of crispy duck legs: golden color, crisp outside and tender inside, fresh and delicious. Teach you how to cook crispy duck legs. How to make crispy duck legs delicious? Wash the duck leg, sprinkle with a little salt and wipe it clean by hand.
2. Then put into a bowl, add onion, ginger, cooking wine, salt 1g, pepper, aniseed and cinnamon, and marinate1h;
3. Re-enter the cage and steam for 1.5 hours, and take out the purified water;
4. Put the wok on a strong fire, heat it to 80%, add oil while the duck leg is not cold, fry it until it is dark yellow, and take it out;
5. After controlling the oil, put it on a plate, add salt and pepper and serve. Tips for making crispy duck legs: This product has a frying process and needs to prepare about 750 grams of vegetable oil. The practice of tomato duck leg introduces the cuisine and its effect in detail: the home-cooked recipe of nourishing deficiency, nourishing yin and increasing fat.
Taste: slightly spicy technology: braised tomato duck leg material: main ingredient: duck 1000g.
Accessories: egg 100g, onion (white skin) 100g, green beans 25g.
Seasoning: peanut oil 100g, tomato sauce 50g, spicy soy sauce 50g, rice wine 10g, sugar 15g, starch (corn) 30g, pepper 5g, salt 3g and monosodium glutamate 2g. The characteristics of tomato duck leg are: red, delicious, rich in aroma, slightly spicy and sweet, and can be eaten with wine after a left meal. Teach you how to cook tomato duck legs. How to make tomato duck legs delicious? 1. Duck takes its leg to remove the big bone, pat it loose with the back of the knife, and then punch it with a flower knife;
2. Marinate the duck leg with salt, monosodium glutamate, yellow wine and pepper for 20 minutes;
3. Beat the eggs into a bowl and add dry starch to make an egg paste;
4. Dip the duck leg in dry starch, then wrap it in egg paste, fry it in oil pan until cooked, and take it out;
5. Heat the remaining oil in the pot, add shredded onion, green beans, yellow wine, spicy soy sauce, tomato sauce, sugar, monosodium glutamate and a little broth to taste;
6. Add duck feet and cook slightly. When the soup is dry, take out the meat and serve it. Tips for making tomato duck leg: This product has a frying process, which requires about 500 grams of peanut oil. Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea. The practice of relaxing willow duck legs introduces the cuisine and its effects in detail: home-cooked recipes for tonifying deficiency, fitness recipes for nourishing yin and strengthening spleen, malnutrition recipes for appetizing recipes.
Taste: Sweet technology: fried duck leg wrapped with scattered durian. Ingredients: Ingredients: 200g duck meat.
Accessories: 75g clean pig oil, pork (fat or thin) 100g, mushroom (fresh) 40g, horseshoe 25g, shrimp skin 5g, egg 150g, wheat flour 20g and starch (corn) 15g.
Seasoning: green onion 10g, ginger 5g, soy sauce 10g, sugar 5g, salt 2g, monosodium glutamate 1g, concentrated orange juice 2g and lard 50g (refined). Teach you how to make durian duck legs, and how to make durian duck legs delicious. Cut the duck into rectangles.
2. Soak pig net oil in clean water, dry the water with a clean cloth, and cut it into 14 sheets;
3. Take 14 3 cm long fresh peeled duck bones and wash them for later use;
4. Chop pork, shrimp skin and water chestnut into mud and put them in a bowl;
5. Add chopped green onion, refined salt, white sugar, monosodium glutamate, starch and eggs, and stir into stuffing;
6. Beat another egg into a bowl and put a little water into the egg liquid for later use;
7. Put the duck slices on the chopping board, divide the stuffing into 14 portions, and spread them on the duck slices to form an arc;
8. Stick a duck bone on one end of the stuffing to expose half of the duck bone, and then roll up the duck slices;
9. Wrap stuffing and duck bones, and wrap pig net oil outside to form loose durian duck legs;
10. Put the wok on low heat, pour lard and heat it to 50%;
1 1. Paste the prepared duck leg with flour first, then with egg liquid, then with a layer of flour, and then with egg liquid;
12. fry the duck leg until it is light yellow, take it out and put a colander to filter oil;
13. Then put it in a bowl, add soy sauce, monosodium glutamate and water, put it in a cage and steam for 30 minutes, and take it out;
14. Put the duck leg with pine willow into the waist plate and pour the soup into the pot;
15. Soak mushrooms, bamboo shoots and onions in a boiling pot, take them out and put them on the legs of the pine willow duck;
16. put the wok on the fire, add water, soy sauce, monosodium glutamate and steamed duck soup to boil;
17. thicken with water starch, add orange juice and lard and evenly spread;
18. Pour the pot on the leg of the pine willow duck. Tips for making duck legs with pine willows: This product has a frying process and needs about 750 grams of lard. Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.