raw-food material

30 duck tongues, 40g chopped green onion, 40g green garlic, a little garlic slices, 7.5g yellow rice wine, 6.5g salt, a little vinegar, a little monosodium glutamate, 20g horseshoe and clear soup100g.

eating habits

1. Cook the duck tongue in a boiling water pot, then take it out, put it in cold water, take it out, and remove the brittle bones, leaving only the tip of the tongue.

2. Put garlic slices, green garlic, chopped green onion, salt, wine, vinegar, water chestnut and monosodium glutamate into a small bowl and mix well.

3. Heat 250g lard in a clean pot, pour the duck tongue, then pour it out, filter off the oil, put it back in the original pot, then add a small bowl of seasoning, stir fry quickly for a few times, so that the seasoning is wrapped on the duck, and then take it out of the pot.

Tianmu buckle duck tongue dish Zhejiang cuisine recipe main ingredient duck tongue method steamed salty.

raw material

50 grams of dried bamboo shoots in Tianmu Mountain, 250 grams of fresh duck tongue and broccoli 1OO grams.

condiment

Chicken essence, monosodium glutamate, salt, ham juice, clear soup and ginger and onion water.

manufacturing method

1. Soak the dried bamboo shoots in Tianmu Mountain with water, marinate the duck tongue with ginger and onion water, and take it out for later use.

2. Take a small bowl, arrange duck tongue at the bottom and put dried bamboo shoots.

3. Season the broth and ham juice, pour into the duck tongue bowl and steam for 30 minutes.

4. Invert the steamed duck tongue in a dish and put the cooked broccoli around it.

trait

Bright colors and fresh tastes.

The practice of crystal duck tongue

Ingredients: duck tongue 400g pea seedling 50g ham 25g.

Seasoning: 25g of cooking wine, 5g of salt and 3g of monosodium glutamate.

Exercise:

1. Put the duck tongue in a boiling water pot for 25 minutes, then take it out, remove the hyoid bone, wash off the tongue oil, and control the water purification;

2. Cut the ham into pieces; Wash pea seedlings and scald them with boiling water;

3. Put the duck tongue into the dish in turn, and put pea sprouts and ham around it;

4. Put the spoon on the fire, add 500ml crystal juice to melt, then add cooking wine, refined salt and monosodium glutamate to adjust the taste, and pour the juice on the duck tongue when it is warm;

5. Put it in the refrigerator to cool. When eating, cut the duck tongue into long strips along the knife and put it on a plate.

Tip: Crystal juice method: Wash the wool skin, remove the fat, cut it into small squares, put it in clear soup, steam it in a pot until it becomes thick, and then remove the residue.

Features: this dish is bright in color, crystal clear, fresh but not greasy, and melts in the mouth. It is the top grade in the whole duck cushion.

How to taste duck tongue

Ingredients: * duck tongue 1/2kg * 2 peppers * 2 licorice * 2 star anise * a little ginseng.

Seasoning: * soy sauce, rock sugar, water.

Exercise:

1. Blanch duck tongue with boiling water, then remove and wash it for later use.

2. Add seasoning, pepper, licorice, star anise and ginseng into the pot, boil it, add duck tongue, simmer for 15 minutes, then turn off the fire, soak for about 1 hour, and take it out for eating.

Method of breaking rice duck tongue

Cuisine and efficacy: Sichuan edema recipe Ziyin recipe technology: frying

Making materials of broken rice duck tongue:

Material: duck tongue 300g.

Accessories: sprout 100g, pickled pepper 30g, green pepper 25g, fried peanuts 50g.

Seasoning: salt 10g, monosodium glutamate 2g, onion 10g, ginger 5g, garlic 5g, Chili oil 15g, sesame oil 2g, salad oil 15g, starch (broad bean) 10g.

The practice of broken rice duck tongue:

1. Wash the duck tongue, put it in the brine prepared by spices, cook it and take it out for later use;

2. Wash and chop sprouts, green pickled peppers and small green peppers;

3. Crushing the crispy peanuts;

4. Set the pot on fire, add oil and heat it to 50% heat;

5. Add duck tongue, remove skin moisture, decant oil, and add special red oil;

6. Stir-fry sprouts, green pickled peppers, small green peppers and ginger garlic;

7. Add duck tongue, stir-fry evenly, add the remaining seasoning, hook in the water bean powder and stir-fry until the juice is collected;

8. Sprinkle with chopped green onion and peanuts, turn the pan and serve.

Tips for making broken rice duck tongue;

1. Duck tongue must be washed with white skin and tongue tube;

2. When frying, the time should not be too long, so it is advisable to dry the surface moisture of the tongue.

Practice of duck tongue with tremella fuciformis

raw-food material

San Qian dried tremella, twenty duck tongues, two and a half catties of chicken and duck soup, one and a half cucumbers (or pea sprouts), four parts of refined salt, six parts of Shaoxing wine, San Qian and monosodium glutamate.

eating habits

1. Soak the dried tremella in warm water for one hour, then choose to remove the yellow roots, wash away impurities such as sand, knock off the water, and tear it into small pieces about seven or eight minutes long.

2. Hot duck tongue with 70% boiling hot water. After taking it out, tear off the skin membrane on the tongue, wash it with clear water, then put it in a boiling water pot (about 20 minutes) and soak it in cold water after taking it out. Then the brittle bones in the duck tongue are extracted from the root of the duck tongue, and the oil like bone marrow in the tongue is washed away with clear water, fished out and put into a colander, and drained.

3. After cleaning the cucumber, cut it into strips with a thickness of two minutes, and cut it every other minute with the skin facing upwards (the length of the knife edge is about four-fifths of the width of the cucumber); Cucumber is cut every five knives and cut into ten sections. Break each segment into five claws, and then roll up the second segment and the fourth segment and stuff them in the seam, which is the butterfly pattern (if bean sprouts are used, only two tender leaves with weight are used).

4. Put half a catty of chicken and duck soup, Shaoxing wine, refined salt and monosodium glutamate into a spoon, boil over high fire, and then add duck tongue. When the soup is cooked again, skim the foam from the noodle soup, add the tremella for a while, then fish the duck tongue and tremella into the big soup bowl and add the cucumber flowers at the same time.

5. Then, put the clean spoon on the fire, pour the chicken and duck soup, add Shaoxing wine, refined salt and monosodium glutamate, stir well and boil, and slowly pour it into the soup bowl with tremella and duck tongue along the edge of the bowl.

Gourmet special

This dish is soup. Tremella is crisp and tender, duck tongue is soft and rotten, and the soup is clear and delicious.