Taste: spiced craft: braised chicken wings. Material: main ingredient: chicken wings 500g.
Seasoning: dried tangerine peel 10g, pepper 3g, onion 15g, ginger 15g, cooking wine 15g, soy sauce 20g, sugar 15g, salt 10g, vegetable oil 75g and gravy.
2. Put the oil in the pot, heat it to 70%, put the chicken wings into the pot one by one, fry them until the skin shrinks and the color is golden.
3. Heat the remaining oil in the pot, stir-fry the dried peppers until they are brown and red, and take them out. Immediately add shredded dried tangerine peel, stir-fry peppers, and pour the oil into a bowl.
4. Add a small amount of oil to the pot and heat it. Stir-fry onion and ginger, add salt water and water, add chicken wings, cook for a while, and then add salt, soy sauce and sugar. When the marinade is only 1/3 and the wings are crisp and ripe, pour in orange peel oil, turn to high heat and collect the juice. When the juice is dry and spits out oil, pour it into the pot and sprinkle a little honey to make orange peel. The method of curing duck gizzards introduces dishes and their functions in detail: home-cooked recipes, indigestion recipes, spleen-invigorating and appetizing recipes and malnutrition recipes.
Taste: Sweet technology: Stewed duck gizzard with tangerine peel. Material: Ingredients: duck gizzard 500g.
Seasoning: dried tangerine peel 10g, Chili sauce 15g, soy sauce 25g, sugar 15g, vinegar 3g, salt 5g, monosodium glutamate 10g, peanut oil 150g, Chili oil 25g and ginger10g. Teach you how to make preserved duck gizzards, and how to make preserved duck gizzards delicious. Wash the duck gizzards and cut them into double-span knives.
2. Shred tangerine peel;
3. Pine ginger and cut into pieces;
4. Grab the duck gizzards with cooking wine and salt and fry them in 80% hot oil.
5. Put the base oil in the pot, add ginger, Chili sauce and dried tangerine peel and stir-fry for fragrance;
6. Cook the cooking wine and soy sauce, add soup, sugar, salt, monosodium glutamate and duck gizzard, and simmer with fire;
7. Collect juice over high fire, add vinegar when cooking, pour in red oil, cool and plate. Tips for making preserved duck gizzards: This product has a frying process, and about 750 grams of peanut oil should be prepared. The method of preserved duck heart introduces the cuisines and their functions in detail: home cooking recipes, adolescent recipes and fattening recipes.
Taste: Chenpi flavor technology: stewed Chenpi duck heart making material: main ingredient: 500g duck heart.
Seasoning: 25g of dried tangerine peel, peanut oil 100g, sesame oil 25g, pepper 5g (dried red tip), rice wine 100g, pepper 8g, soy sauce 15g, vinegar 10g, salt 5g, monosodium glutamate 5g and cooking wine 65433. Teach you how to make preserved duck hearts. How to make a preserved duck heart is delicious? 1. Wash the duck heart, remove the core tube, and roll the blade into large pieces.
2. The duck heart is marinated with a little salt and cooking wine;
3. Put the duck heart into 70% hot oil, fry it and take it out;
4. Put the base oil on the frying spoon, add the pepper and stir-fry.
5. Add onion, ginger, dried pepper and shredded dried tangerine peel, stir-fry until fragrant;
6. Cook the cooking wine, add the fried duck heart, add other seasonings, and boil;
7. Simmer on low fire for about 10 minute, collect juice on high fire, pour in sesame oil and let cool. Tips for making preserved duck hearts: This product has a frying process, which requires about 750 grams of peanut oil. This paper introduces the cuisines and their functions in detail: private cuisine, teenagers' recipes, spleen-strengthening and appetizing recipes, malnutrition recipes, and heat-clearing and fire-removing recipes.
Taste: frying and baking process: fried duck with dried tangerine peel. Material: main ingredient: duck 1500g.
Seasoning: dried tangerine peel 10g, onion 10g, ginger 10g, cooking wine 10g, salt 5g, soy sauce 10g, pepper 3g, and vegetable oil 80g to teach you how to make crispy dried tangerine peel duck and crispy dried tangerine peel duck.
2. Slaughter the duck, remove the hair and viscera, wash it and put it in a boiling pot to remove the blood, then take it out and rinse it off with cold water.
3. Put the washed duck into the soup basin, pour the chicken soup, take half of dried tangerine peel into the soup basin, add soy sauce, cooking wine, onion, ginger, pepper and salt, put it in a cage and steam it over high fire until the duck is cooked.
4. Put the other pot on the fire, and inject a proper amount of vegetable oil. When the oil is 80% to 90% hot, put the steamed duck in the oil pan, fry until the surface of the duck is golden and the skin is crisp, and then take it out. Put the other half of dried tangerine peel in the oil pan, take it out, chop the duck into cubes, put it on a plate, and sprinkle with dried tangerine peel. The key to making crispy duck with dried tangerine peel: because of the frying process, about 2000 grams of vegetable oil should be prepared.
Tips-Health Tips:
It has the effects of invigorating spleen and regulating stomach, and is suitable for dull pain in epigastric cavity, loss of appetite, and even nausea, pale mouth, loose stool, emaciation and fatigue. Can be seen in chronic gastroenteritis and dyspepsia. If a healthy person takes it regularly, it can promote appetite and keep fit.
The method of stewed old duck with dried tangerine peel introduces the cuisine and its effects in detail: private cuisine, asthma prescription, cough prescription, spleen-invigorating and appetizing prescription and gastritis prescription.
Taste: original flavor technology: stewed old duck with dried tangerine peel. Material: main ingredient: duck 500g.
Accessories: 25g dried tangerine peel.
Seasoning: 5g of onion, 4g of ginger, 3g of cooking wine, 3g of salt and 2g of pepper to teach you how to cook old duck stewed with dried tangerine peel. How to cook old duck stewed with dried tangerine peel is delicious 1. Chop the clean duck into small pieces, scald it with boiling water, put it in a stew pot, and pat the ginger slices flat; Wash the green onions and cut into sections.
Tips-Health Tips:
Warming stomach and invigorating spleen, nourishing five internal organs, relieving cough and asthma.
Pie-food phase grams:
Pericarpium Citri Tangerinae: Pericarpium Citri Tangerinae should not be used with Pinellia ternata and Rhizoma Arisaematis; It is not suitable to be used with warm incense drugs.
The practice of Chen Pi duck pot introduces the cuisine and its efficacy in detail: the formula of nourishing yin in private cuisine, the formula of nutrition, and the formula of clearing heat and removing fire.
Taste: Salty and umami flavor technology: stewed old duck pot making material: main ingredient: 800g duck.
Seasoning: 5g of dried tangerine peel, 3g of star anise, 5g of soy sauce, 2g of rock sugar and 4g of salt teach you how to cook a stewed duck with dried tangerine peel. How to cook stewed duck with dried tangerine peel? 1. Wash the duck, drain the water, wipe it evenly with soy sauce, fry it in boiling oil, pick it up when it is brown, soak it in cold water and rinse it for later use.
2. Add half a pot of water to the crock, add dried tangerine peel, star anise, soy sauce, rock sugar and salt to taste, cover the duck and cook it;
3. until the duck is completely cooked, add some powder or thin, and the duck will serve without chopping. The practice of big duck pot with dried tangerine peel and rapeseed introduces the cuisine and its effect in detail: private cuisine tonic health-care recipe nourishing yin recipe malnutrition recipe irregular menstruation recipe oral ulcer recipe.
Taste: salty and umami. Technology: Boiled orange peel, rape and duck pot. Ingredients: 320g of rape and 800g of duck.
Seasoning: 5 grams of dried tangerine peel, 2 grams of monosodium glutamate, 5 grams of salt and 3 grams of sugar teach you how to make a duck pot with dried tangerine peel and rapeseed. How to make dried tangerine peel rape delicious in a big duck pot? 1. Cut rapeseed into long strips and wash;
2. Wash the ducks, spread them evenly and smoke them for later use;
3. Heat the crock, put oil in it, and cook until the rape is half cooked. Then fry the duck pieces in the crock, pour a bowl of clear water, add dried tangerine peel, put them in a seasoning pot and cook until the duck is cooked. Add rape to cook, chop the duck pieces, put them back in the original pot, and cook for a while.