Huaiyang flavor santaoya
Three sets of ducks are made of domestic ducks, wild ducks and pigeons. This dish is a set of three birds. Whole-bone production requires high operation technology and is novel, which is the only case in the national cuisine. This is a famous traditional dish in Yangzhou history.
Cooking: stew.
[raw materials]:
1 fat duck, 2500g 1 wild duck, 750g 1 pigeon, 250g water-soaked mushrooms, 50g cooked ham slices, 250g bamboo shoots,125g; Jiu Shao,100g; Salt, 6 grams; Ginger, 25g onion knot, 35g.
[Method]:
Cutting and matching:
1. Cut the neck bone of the duck from the slaughter mouth of the naked duck with a knife, then cut a knife at the joint between the neck and the wings, cut the duck skin, pull out the neck bone, peel off the duck skin by hand, and cut the joint between the meat and the bone with a knife when turning, so as to separate the flesh and blood until the end of the thigh. After cutting the epiphysis, remove the leg bones, remove the smell of duck, and then turn the duck skin over. Restore the original shape. The liver is bile-removed, and the chicken gizzards are cut open, peeled and dirty. After washing the duck, put it in the boiling water pot with the liver and gizzard, and then wash it. Wild ducks and pigeons are also boneless and washed.
2. Put pigeons into the belly of the wild duck from the knife edge, and put 10g mushrooms and 10g ham slices into the gap of the belly of the wild duck. Then, the wild duck is put into the duck belly from the duck knife edge, and the duck belly is stuffed with 15g mushrooms, 100g ham slices and 50g bamboo shoots. The duck's knife edge is closed, revealing pigeon head, wild duck head and duck head, forming three sets of ducks.
Cooking:
1. Set fire to the pot, and put three sets of ducks in the boiling water pot for a little scalding.
2. Put the ducks and chicken gizzards in a casserole with bamboo grates. Add ginger, onion and Shaoxing wine, fill it with clear water, boil it over medium heat, skim off the floating foam, cover the pressure plate and simmer for about 3 hours. Leave the fire when it is rotten, turn the whole duck upside down, remove ginger, onion and bamboo, take out the liver, cut it into pieces, and spread it on the duck with the remaining mushrooms, ham slices and bamboo shoots.
"Flavor characteristics":
The salted duck is novel and unique, the domestic duck is fat and tender, the wild duck is crisp and tender, the young pigeon is tender and smooth, and the soup is fresh and mellow. Eating from the outer layer to the inner layer has an inexhaustible aesthetic feeling.
[Operation Key]:
1, whole bones of ducks, wild ducks and domestic pigeons.
2. Try to expose the three duck heads when making the set. 3. Domestic ducks should be depilated with boiled water, while wild ducks and pigeons should be dried, not scalded with boiled water.
1 "crispy taro duck"
Raw materials:
300g of marinated duck, 200g of clean taro, 50g of barbecued pork, 3g of celery powder10g, 3g of refined salt, 3g of monosodium glutamate, 50g of steamed noodles, 75g of cooked lard, 0. 1 g of pepper, 0. 1 g of spiced powder and 0.2g of sesame oil.
Exercise:
1. First, cut the cooked duck into a large piece with a knife, the specification is about 18cm× 12cm. At the same time, cut the skinless side of the duck a few times with a knife, and then pat some raw powder for later use. Barbecued pork is cut into fine particles for later use.
2. Wash and slice the taro, steam it in a steamer, crush it with a knife while it is hot (not granular), and press it into taro pieces for later use; Then put the noodles into a bowl, wash them with 70g boiling water, stir them evenly with chopsticks, then knead them into soft dough and add them into taro paste, then add refined salt, monosodium glutamate, pepper, sesame oil and spiced powder and knead them evenly; Then add lard, barbecued pork, celery powder and sesame oil and rub them evenly, then spread them on the duck meat and spread them evenly.
3. Wash, heat and refuel the tripod. When the oil is heated to 200 degrees Celsius, put the taro duck flat on a wire cage, hang it on a tripod and fry it until it is golden and crispy, then put the coriander on the bottom of the plate, cut the taro duck into 12 pieces and put it on the coriander.
2 "Quanfu crispy duck"
Materials:
Taro 1 kg, half a catty of cooked noodles, 4 taels of lard, a little salt, a little monosodium glutamate, a little sugar, duck 1 kg, appropriate amount of pepper, star anise, crystal sugar, spiced powder, soy sauce and Shaoxing wine.
The way of doing things
1. Peel taro, clean it, cut it into pieces, steam it, soak the cooked noodles, put it in a blender, add some lard and sugar, and mash it into mud for later use.
2. Wash the duck, add Shaoxing wine, pepper, star anise, rock sugar, spiced powder and soy sauce, cook and cool, shred the duck, knead it with taro and fry it.
"beer duck"
Raw materials:
A two-month-old duck, a bottle of beer, half a catty of ginger, half a catty of red pepper (you can use red lantern pepper if you don't eat spicy food), two ounces of shallots, 30g of sweet noodle sauce, and a proper amount of salt and monosodium glutamate.
Raw material processing:
1. Cut off the duck head and divide it into upper and lower halves, and cut off the duck neck from the chest and divide it into two sections.
2. The duck's paw is not peeled, the leg stick is cut off from the root of the leg, and the salt cross is used by the cross knife method.
3. Duck wings are cut along the chest and divided into two sections from the elbow.
4. Cut the duck into inches, tie the intestines, divide the stomach into four parts, and cut it into chrysanthemums with the cross knife method.
5. Slice ginger and red pepper with a hob and tie three shallots into knots.
Making:
1. Pour vegetable oil into the hot pot, and fry the duck's paw, duck neck, foot stick, duck wing and duck head in turn until brown. Take out the pan for later use (to prevent frying, put a little salt first).
2. Stir-fry the duck until fragrant, add the big pieces that have been fried before, add the sweet noodle sauce and stir-fry until fragrant, then add the ginger slices, then pour in half a bottle of beer and add some salt, then cover it and stir-fry for fifteen minutes.
3. Add the red pepper, then pour the right amount of beer, add the right amount of monosodium glutamate for 10 minutes until the juice is collected, then add the onion and stir fry, then put it in the pot.
Color: the sauce is red and shiny, and the red and green colors are bright.
Xiang: The unique flavor of Maotai and beer.
Taste: salty and crisp.
& lt& lt Braised Duck >>
Main ingredients:
500g roast duck (1 kg).
Composition:
Shredded cucumber, shredded red pepper, shredded sweet and sour bamboo shoots, shredded onion, shredded ginger, fried white sesame.
Seasoning:
Salt, monosodium glutamate, sugar, crude oil, sesame oil, lemon sauce and cooking wine are all appropriate.
Exercise:
1. Add appropriate amount of cold boiled water to lemon sauce and mix well;
2. Boning the roast duck, shredding the duck, sprinkling all the ingredients such as shredded cucumber, shredded red pepper, shredded sweet bamboo shoots, shredded onion and shredded ginger, frying white sesame seeds until cooked, and sprinkling seasonings such as salt, monosodium glutamate, sugar, crude oil, sesame oil, lemon sauce and cooking wine, and mixing well.
Features:
The fragrance is mellow, sweet and sour.
2 "Family Cooking Book Series1:* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *.
* * * * A duck (about 1500g).
* * * * Ingredients 500g of Chinese cabbage (i.e. tender vegetable course).
* * * * 3 points of seasoning salt, monosodium glutamate 1 money, appropriate amount of sugar, 500g of second soup, soy sauce 1 * * * * * money, 2 yuan of Shaoxing wine, 500g of lard, 2 yuan of Shaoxing wine, 8 star anise1piece, and 5 * * *.
manufacturing process
* * * * * *1.Wash ducks. Draw a "cross" knife edge on the back of the naked duck to remove the duck bones.
* * * * * * 2. Wipe the light duck "flying water" first, and then spread the soy sauce evenly on the light duck for later use.
* * * * * * 3. Boil the oil in the pot to 70% boiling with a big fire, then fry the duck to a big red color, scoop up * * * * * * *, and pour it into the strainer to drain the oil for later use.
* * * * * * * 4. Go along the pot, leave a little oil, add ginger, onion, dried tangerine peel, star anise, salt and soy sauce * * * * * *, save Shao wine, add soup twice, add duck and stew until cooked (about 1 hour).
* * * * * * 5. Put the vegetable gall into the pot (that is, simmer it) and spread it on both sides of the big tile bowl, and then put the light duck with the duck bone removed on the surface of the vegetable gall * * * * * * * *.
* * * * * * 6. Heat the pot, pour oil into 5 yuan, save Shao wine, add the original soup (that is, the original soup in step 4 * * * * * * * * * *) and the second soup, season, and wait until it is boiled, turn red with soy sauce, and wet tellurium powder * * * * * * *.
* * * * * * * * * * * * * * * * * * If there is any similarity, it is purely coincidental. Please forgive me * * * * * * * * * * * * * * * * * *.
6 "Stewed Wu Duck"
raw material
Half a roast duck, half a white duck (each half weighs about 1 100g), 25g of cooked ham slices, 20g of soaked mushrooms, 30g of Shaoxing wine, 25g of onion, 25g of ginger, and refined salt 10g.
prepare
Cut off the duck head and neck, shake off the spine with a knife, and remove the smell of duck. Take a big sand pick, put the duck head and neck at the bottom of the pot, put the bellies of roast duck and white duck into the pot side by side, add Shao wine and onion ginger, scoop in duck soup, press the duck on the flat plate, cover it, boil it, and simmer for 2 hours until it is crisp and rotten. Remove the plate, pick the onion and ginger, add salt, put the ham slices and mushroom slices on the duck, cover and stew for 2 minutes.
trait
Red and white set each other off, the soup was clear, and the duck was crispy and delicious.