The best thing about summer

is watching variety shows with the air conditioner on

Lying at home

You can also taste the fireworks in the world

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Pork trotters with bacon and beef sauce

Watermelon popsicles and mung bean water

Hairy tripe beer sour plum soup

Every bite of food is a carnival

……

Have eaten too much and want to change the taste?

At this time, you need to have a tender and juicy dish

An appetizing duck dinner

Duck meat is the most suitable ingredient for summer

Rich in B vitamins and vitamin E

and potassium, iron, copper, zinc minerals

It can not only supplement nutrition

but also get rid of summer heat Discomfort caused by heat

Duck meat is the best tonic in summer

Or cook or stew soup

The taste is fresh and not greasy

It can clear away heat and nourish And healthy

Home-cooked duck dishes

The fishy smell problem is a headache

If you want to eat delicious duck

The trick is to choose the right ingredients

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Shan Cube Smoked Duck Breast

Shan Cube Smoked Duck Breast Product Advantages

1. Use lean meat variety, "Cherry Valley Duck" from the UK

2. Western-style fruit wood smoking technology, the meat is tender, fragrant and juicy

3. It can be eaten directly after thawing, or can be fried, fried and mixed for cooking

4. Unique formula, removes fishy smell, rich flavor and endless aftertaste

Today I will share some special duck recipes

Once you try it, you will definitely fall in love with it

Duck Hot and sour breast noodles

Ingredients: 1 cubic smoked duck breast, sweet potato powder, chili oil, mature vinegar, light soy sauce, sesame oil, white sugar, salt, pepper powder, green onions, ginger, sesame seeds, tofu skin

Preparation method

1. Defrost the cubed duck breast in an appropriate manner and cut into small pieces;

2. Boil the sweet potato flour for five to six minutes and set aside. Add the bean curd and cook and turn off the heat;

3. Take a bowl, add seasoning and sauce, put the cooked noodles and bean curd into the bowl, add an appropriate amount of soup, and add the duck breast slices , mix well and serve.

Features fresh, sour and spicy taste, whet your appetite.

Pan-fried duck breast with black vinegar

Ingredients: 1 cubic smoked duck breast, 1 pickled cucumber, potato sticks, black vinegar sauce, appropriate amount of compound tomato powder

1. Defrost the cubic smoked duck breast in an appropriate manner, fry on a griddle until fragrant, then transfer to a plate with a knife and drizzle with black vinegar sauce;

2. Potato sticks Fry until cooked, season with tomato powder, and serve with pickled cucumbers.

Features: The duck meat is tender, juicy and has a unique flavor.

Sichuan crispy meat cubes

Ingredients: 2 cubed smoked duck breasts, appropriate amount of compound dry mix powder

Preparation method

1 .Thaw the cubed smoked duck breast in an appropriate manner, peel and cut into small pieces;

2. Fry in 60% hot oil until browned, mix in compound dry mix powder and serve on a plate table.

Features: Spicy and sweet, duck meat is crispy on the outside and tender on the inside.

Operation points: The flavor of duck meat is basically formed and matured. Do not add salt to the dry mix powder. The oil temperature should be high when frying. Fry twice. The fried duck breasts should be used up as a meal, otherwise The duck meat is soft and not fragrant.

Cooking smoked duck breasts in sauce

Ingredients: 3 cubed smoked duck breasts, shredded chilies, fresh peppers, green onions, ginger and garlic, appropriate amount of cooking sauce

Preparation method

1. Defrost the Cube Smoked Duck Breast in an appropriate manner, cut into small pieces, boil in water, mix in glutinous rice flour and deep-fry until golden;

2. Fry Leave oil in the pan and stir-fry shredded chili peppers. Add seasonings and duck pieces and continue stir-frying. Stir-fry until evenly coated.

Features: Spicy and delicious, the duck meat is charred on the outside and tender on the inside, juicy and chewy.

Operation points

The flavor of the duck meat is basically formed and matured. The flour should be less and evenly mixed. Quickly fry at high temperature and re-fry twice. The cooking juice mainly reflects the flavor of the aged Huadiao. Strong fragrance, compound fragrance is enough.

Pepper-flavored glutinous rice duck

Ingredients: 1 cubic smoked duck breast, 300 grams of glutinous rice, appropriate amount of salt, pepper and brine

Preparation method

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1. Defrost the Cube Smoked Duck Breast in an appropriate manner, cut into small cubes, add marinade and stir-fry thoroughly, soak the glutinous rice for 30 minutes, steam until cooked, add salt and pepper and let cool;

2. Spread the cooked glutinous rice into a piece about 0.5cm thick, put the fried duck breast on top, and spread a layer of glutinous rice on top to compact it;

3. Fry in a pan until golden brown, change the knife Ready to serve.

Features: Crispy on the outside, tender on the inside, soft, glutinous and charred.

Operation points: Press the duck meat in the center of the glutinous rice tightly. You can make a mold and cover it with plastic wrap.

Pineapple Duck

Ingredients: 2 cubic smoked duck breasts, half a pineapple, onions, ginger, oyster sauce, cooking wine, sugar, oil

Preparation method

1. Defrost the cubic smoked duck breast in an appropriate manner and cut it into small pieces. Cut the pineapple into small pieces;

2. Add a little oil to the pot to heat and add green onions. Stir-fry the ginger slices until fragrant, add the duck pieces and pineapple pieces and stir-fry;

3. Pour in oyster sauce, cooking wine, and sugar to taste, cover and simmer for about 10 minutes.

Features Duck meat is sweet and sour, with a mellow taste.

Steamed Duck with Lotus Flavor

Ingredients: 2 cubed duck breasts, lotus leaves, shiitake mushrooms, carrots, oil, light soy sauce, sesame oil, starch, green onions

1. Defrost the cubic tobacco duck breast in an appropriate manner, cut into small pieces, and slice mushrooms and carrots;

2. Take a container and spread it with a layer For lotus leaves, add duck cubes, mushrooms, carrots, light soy sauce, sesame oil, starch, oil, and chopped green onion, mix well, and steam over high heat for 15 minutes.

Features: Fragrant, nutritious, refreshing and refreshing.

Tips for thawing duck meat

1. Refrigerated thawing method

Method: Thaw duck meat products in the refrigerator.

Advantages: There is less microbial growth during the thawing process and the flavor of the product is maintained.

Disadvantages: longer thawing time. It takes about 10 hours to cook Zhangcha salted duck, and about 7 hours to prepare duck breast and duck legs.

2. Air thawing method

Method: Place unopened duck meat products on the workbench and defrost at room temperature.

Advantages: Product moisture loss is relatively small.

Thaw at room temperature of 20℃, about 4 hours for Zhangcha salted duck, and about 2 hours for duck breast and duck legs.

3. Cold water thawing method

Method: Thaw the duck meat products in cold water while the packaging is intact.

Advantages: Duck meat cells lose relatively little water and maintain their original flavor and texture.

The thawing time of Zhangcha salted duck is about 2.5 hours, and the thawing time of duck breast and duck legs is about 1 hour.

4. Water bath thawing method

Method: When the packaging is intact, place the duck meat product in water and heat it for about 5 minutes, then defrost it until there is no ice core inside.

Advantages: The packaging is made of high-temperature resistant materials, the water bath heating and thawing time is short, and the heating is even, effectively reducing losses.

Shancube smoked duck breast product

Fully cooked and delicious

Unique flavor

Suitable for Chinese and Western restaurants, Japanese and Korean cuisine

Sales through various channels such as hotel banquets