Question 2: How to stew duck? The practice of stewed duck slices introduces the cuisine and its effects in detail: home-cooked recipes, blood-enriching recipes, nourishing recipes, nourishing recipes and beriberi recipes.
Taste: Salty and umami. Craft: Braised duck. Material: main ingredient: duck 1500g.
Seasoning: 50 grams of lard (refined), 50 grams of cooking wine, 5 grams of salt, 2 grams of pepper, 25 grams of green onion, and 0/5 gram of ginger/kloc. Features: the soup is clear and delicious, soft and delicious, suitable for all ages. Teach you how to make braised duck slices, and how to make braised duck slices is delicious. 1. Slaughter the duck, blanch it with 70% boiling water, remove the coarse and fine, cut it open from the back, take out the internal organs, wash and drain it;
2. Chop off the duck head and feet, cut them into 2.6 cm square pieces, blanch them in a clear water pot, take them out, wash the blood stains with cold water, and cut ginger into nail pieces;
3. Knot the onion, 10g onion is cut into chopped green onion;
4. Set the wok on fire, add cooked lard, add ginger slices, stir-fry duck pieces, cook cooking wine, add clear soup 1500g, boil over high fire, pour into casserole, cover the lid, simmer over low heat, add refined salt, keep it slightly open, cook until soft and rotten, take out onion knots, and put it in a bowl.
Question 3: How to marinate duck well, and the common methods/steps of marinating duck.
First, we have to wash the ducks, and then slice them.
How to stew duck?
Pour the duck into the pot and put some ginger.
How to stew duck?
Pour in clear water, and as soon as the water overflows the duck meat, the fire will boil.
How to stew duck?
As soon as the pot is boiled, skim off the oil foam and add the radish.
How to stew duck?
five
Turn off the heat, cover it and stew until the radish is soft and rotten. Season with salt before cooking.
How to stew duck?
Question 4: How to make the simplest duck soup? 1. Wash the duck and cut into pieces, cut off the skin and sundries from the duck gizzard, wash and cut into 4 pieces, and beat the ginger slices evenly for later use.
2. Put the soup pot on a big fire, add lard to heat it, add duck pieces, liver, onion and ginger slices, stir-fry for 5 minutes, and when the duck pieces turn golden yellow, cook soju, add salt, push it with a spoon, stir-fry for 5 minutes, and then take the pot and put it into a casserole.
3. Put the casserole on a small fire, add 750g of water, stew for 3 hours, and then put the monosodium glutamate into the pot.
Question 5: What ingredients are used to stew the frozen duck? One `````` 1 dried bamboo shoots is about two, soaked in clear water 1 hour, and then torn into small strips. Washington State
3-5 dried mushrooms.
2. Stew: Put the duck pieces, bamboo shoots and mushrooms into a pressure cooker, add water (more than twice), first cook with high fire, and then stew with low fire until the duck meat is rotten.
Stew beer, add some tofu, duck blood, cabbage, vermicelli, carrots and potatoes. It tastes good.
Three `````` is actually very simple, there are not so many ingredients, and there is no food at home.
Stew a lot of ginger on high fire, and add a little onion, medlar and other spices.
Because duck meat is the most delicious kind of poultry, ginger can remove its fishy smell and has a nourishing effect. Stewing with strong fire can make the soup white and form a molecular oil-in-water structure, which is more nutritious.
Question 6: How to cook braised duck? What is the effect of eating braised duck? Seasoning: 2 onions, 5 ginger, 2 star anise, a little pepper, 3 licorice, dried tangerine peel 1 root, cinnamon 1 root, 25ml of light soy sauce, 40ml of light soy sauce, 2 cloves, Tsao Tsao-ko 1 piece, 30g of crystal sugar, 20ml of Shaoxing wine and 30 ml of water.
Exercise:
1, half a duck, prepare spices, cloves and licorice are not needed.
2. Put water in the pot, add 10ml Shaoxing wine, 2 slices of onion and ginger, boil it, then add duck meat and blanch it, without cooking Shaoxing wine.
3. Take out the duck, rinse it with cold water and control the moisture.
4. Put the duck skin into the pressure cooker and add all spices and rock sugar.
5. Add 10ml of maotai-flavor soy sauce, soy sauce and cooking wine, and finally add 250ml of clear water.
6. At the beginning of the fire, when the pressure cooker is running, turn the fire down 15 minutes; Turn off the fire, when the temperature drops, open the lid, take out the duck and put it on a plate to cool; When you eat it, cut it into pieces.
Question 7: How to cook braised duck? Duck has a strong smell, so the stewed duck soup must be deodorized first. If there is a cauldron, you can scald the whole duck with boiling water first. If there is no cauldron to cut the duck, fry it with oil. When cooking, add onion, garlic and ginger, stir-fry until slightly yellow, then put the duck in the pot and add a little seasoning to stew. Fried duck soup is easy to get greasy, so it is recommended to use oil-absorbing ingredients as ingredients. Stewed soup is mellow and sweet, suitable for winter consumption. The cooked duck soup is not easy to stew, so it is recommended to use the fragrant ingredients in the market. Stewed soup is light and sweet, suitable for relieving summer heat.
Question 8: Duck's practice, how to marinate duck well, and common marinated duck practice. Main ingredients: duck 700g, coix seed 100g, wax gourd 2500g, auxiliary materials: dried tangerine peel 5g, seasoning: ginger 3g, salad oil 50g, salt 2g and yellow wine 15g. 2. Stir-fry the duck with salad oil, add Shaoxing wine and take it out; 3. Add duck, wax gourd, dried tangerine peel, ginger (sliced), coix seed, etc. In a vessel, add clean water and boil it with high fire; 4. Switch to low fire15min; 5. Pick up the wax gourd and put it on the plate; 6. Chop the duck and put it on the surface of the wax gourd to form a duck shape; 7. Mix the soup with salt and put it in the soup pot.
Question 9: The practice of duck meat, how to cook duck meat well, and the common practice of duck meat stew 1. The practice of cutting duck meat into small pieces and blanching it until it changes color. Step 22: Wash, put in a pressure cooker, add Chili cooking wine and ginger, boil and defoam, add rock sugar and stew for 30 minutes, then add salt.
Step 33 of stewing duck meat. You can eat it out of the pot!
Question 10: What is the duck stewed, and how is the old duck soup stewed with bamboo shoots?
Raw materials: Dictyophora indusiata 30g, Lycium barbarum 10g, Astragalus membranaceus 5g, duck leg 1g, salt and clear water.
Practice of Zhusun Old Duck Soup
1. Cut the duck leg, soak it in clear water for 30 minutes, then take it out and dry it for later use.
2. Cut off the roots of Dictyophora dictyophora, soak it in a warm bathrobe for minutes, and take it out for later use.
3. Add water to the pot, add duck legs, medlar and astragalus, and then simmer for 20 minutes.
4. Open the lid and skim the foam from the noodle soup. Add bamboo shoots and continue stewing 10 minute. Finally, turn off the fire and season with salt.
Dictyophora dictyophora: Dictyophora dictyophora is a precious edible fungus, which was listed as a "palace tribute" in history. In modern times, Dictyophora dictyophora is a famous dish at state banquets and a good food for dietotherapy. Its nutrition is extremely rich. Dictyophora has the effects of nourishing and strengthening the body, invigorating qi and strengthening the brain, calming the heart and strengthening the body, invigorating qi and nourishing yin, moistening the lungs and relieving cough, and clearing away heat and promoting diuresis. Dictyophora can protect the liver and reduce the accumulation of abdominal fat, which is also commonly known as "scraping oil".
Lycium barbarum: Lycium barbarum is a commonly used nutritional tonic. Since ancient times, it has been a top-grade tonic with anti-aging and anti-aging effects. The content of vitamin C in Lycium barbarum is higher than that in oranges, and the content of β -carotene is higher than that in carrots. It is a tonic for both medicine and food. Lycium barbarum is also a good medicine for strengthening the body resistance, nourishing essence, nourishing yin and kidney, invigorating qi and calming the nerves, strengthening the body and delaying aging. It has obvious curative effect on chronic hepatitis, central retinitis and optic atrophy. It has a strong improvement effect on anti-tumor, liver protection, blood pressure reduction and aging diseases of organ decline in the elderly.
The practice of wax gourd and old duck soup;
Ingredients: duck 1.
Accessories: wax gourd 1, dried jujube 1, astragalus membranaceus 1, yam 1.
Seasoning: salt, ginger, garlic, medlar and pepper.
Practice of Winter Melon and Old Duck Soup
1. Wash the duck, cut it into large pieces, boil the water in the pot, and put the duck pieces in.
2. Blanch the cooked duck pieces with bloody foam and drain the water.
3. Add the right amount of oil to the pot, add ginger and onion and stir fry.
4. Stir-fry the duck pieces in blanched water and stir fry together.
5. Stir-fry the duck slightly, then add some water and a few pieces of medlar, jujube, astragalus root and yam.
6. After the fire boils, simmer for 30 minutes.
7. When the duck is eight-cooked, add the wax gourd slices cut into medium size.
8. Cook for another ten minutes, then season with salt and pepper.
9. The boiled wax gourd is translucent, while the duck soup tastes delicious.
Cooking tips
1, duck had better choose Ma duck, this kind of duck is small but not greasy.
Before making soup, cut the duck into pieces of moderate size, and then blanch it.
3. Because the subcutaneous fat of the duck is thick, fry the duck in advance to make it oily.
4. After the duck is fried, add appropriate amount of water, boil and simmer for 30 minutes.
5. When the duck is eight ripe, cut the wax gourd into pieces, and cook the wax gourd until it is translucent.