List of ingredients

Duck, salt, pepper, fennel, marinade bag, beer, soy sauce, soy sauce, crystal sugar.

Production steps

1, duck viscera, duck feet, duck head, then dry the surface, and then evenly spread the duck noodles with salt, pepper and fennel.

2. Find the right tools to spread the ducks into flat plates, and then air-dry them for one day and one night.

3. Wash the air-dried duck to remove the salt and seasoning on the surface, dry the water and bake in the oven 180℃ for 45 minutes. This step is mainly to bake off the excess water and grease and make it as dry as possible.

4. Bring the pot to a low heat, pour the spices into 1 marinade and stir-fry until fragrant, add more than half of the pot of clear water, and simmer for 30 minutes to cook the fragrance.

5. At this time, the duck is dry. Put it in a marinade pot that has been cooked for half an hour, then add beer, soy sauce, soy sauce and rock sugar and continue cooking for 30 minutes.

6. Add salt to taste after cooking, and then soak for one night to make it fully tasty.

7. The delicious duck is drenched with marinade the next day, and can be eaten after hanging for 2 days.

2. Three fresh shrimps

List of ingredients

Shrimp, corn kernels, a handful of mung beans, carrots, salt, sugar, chicken essence, soy sauce, cooking wine, oyster sauce and pepper.

Production steps

1. Prepare a handful of corn kernels, a handful of green beans and a handful of diced carrots.

2. After the water is boiled, pour it into a small fire and simmer for 3 minutes, then take it out and drain it for later use.

3. Then boil the oil, saute the chives and ginger, and then pour in the processed shrimps.

4. Stir-fry until it changes color, and pour in corn kernels, beans and carrots. After mixing well, simply adjust the taste, salt, sugar, chicken essence, soy sauce, cooking wine, oyster sauce and pepper.

5. Continue to stir fry for 3 minutes, and then you can go out of the pot. The stuffing is ready.

3. Hua Jiao soup

[Component List]

Dry gum 15g, appropriate amount of scallop, medlar 1 bar, 5 red dates, small pieces of old pumpkin, carrots 1 root.

[Production Steps]

1. 15g dried flower gum is soaked in water for 30 minutes in advance;

2. Then steam in a pot, put ginger slices on a plate to remove fishy smell, boil water and steam for 15 minutes;

3. After taking it out, add clear water to soak the wine 10 hour. It's best to steam it in the morning and do it after work. The soaked glue is like this;

Then we prepare a handful of scallops and soak them in water for 20 minutes.

5. Wash half of the chicken legs, put them in cold water in the pot, add a few slices of ginger and a onion knot, boil them, skim off the floating foam, take them out, and put them in cold water to repeat;

6. Now you can put the chicken legs in the pot and cook the soup. Add water, ginger slices, onion knots, 1 Lycium barbarum, 5 red dates, and pour the soaked scallops with water.

7. After the fire boils, turn to low heat for stewing 1 hour. Slow fire will taste fresher and chicken will not rot;

8. Then we will prepare 1 old pumpkin and 1 carrot, peel them, cut them into small pieces, and use a cooking machine to add water to make juice.

9. This pot has been stewing for 50 minutes. Now pour in pumpkin and carrot juice, gently stir well, then add mushrooms and gelatin.

10, season with the last spoonful of salt, cover and simmer 10 minutes.

Huajiao chicken soup is ready, authentic and super fresh! Scoop up a spoonful, full of collagen bubbles. The taste of flower gum is sticky, delicate and soft, and it can stay in the mouth for a long time after eating. With scallops in chicken soup, the umami flavor has also expanded several times.

Today, when I can find thousands of recipes online and in various food apps, I still buy cookbooks locally. In the final analysis, it is because I am lazy.

There are many recipes used in the past year or two, borrowed and bought, and there are not many left in the end.

In addition to being really practical, every book I left behind has its irreplaceable characteristics, and I have also made a selection. Finally, I selected the following Illustration of China's Cooking Books on the Tip of the Tongue, which I highly recommend to you.

This set of books is suitable for office workers and housewives to learn cooking. Every dish has been handed down from generation to generation, with a taste of home and homesickness. It takes you to understand the cultural and historical traces of food in the form of detailed color pictures, as well as the nanny-style production steps, which Xiaobai can easily get started.

This book contains nearly 200 cuisines, each of which records in detail the principle of cooking, the choice of ingredients, the skills of knife workers and the transmission of five flavors in cooking.

The secret of making home cooking from "edible" to "delicious" is hidden in this book.

For example, scrambled eggs with tomatoes can be called home cooking 1. As long as the egg white and yolk are separated when beating eggs, the egg white is soaked first, and then the yolk and salt are added to break up, it will become extremely smooth and tender.

For example, sweet and sour pork ribs, with two kinds of vinegar, old vinegar and balsamic vinegar, are put twice, so as to maintain a better vinegar taste.

For example, if you want rice to be soft and sweet, don't ignore Taomi; If the porridge is soft enough, add a spoonful of oil; If you want to make the stewed mushrooms more fragrant and slippery, add a piece of chicken skin; In order to keep the vegetables green, besides frying them until they are only 7 minutes cooked, you can also blanch them with cold water or ice water.

When reading this book, I often sigh "so that's it". If I cook good food according to it, my self-confidence will double ~

This book also collects a lot of details about cooking.

Seasoning is somewhat similar to "proper amount", how to "raise" the pot, how to cut vegetables for beginners with poor knife skills, how big the fire of steaming vegetables is, whether to use cold water or hot water for blanching, how to soak dry goods and so on. All of the above are explained in detail with specific recipes.

Another advantage of it is that it can be completely spread out, which will make it convenient for you to compare books while cooking!

If you read and compare this cookbook carefully, I believe you can also make delicious food, and the aftertaste of food is more addictive.

In fact, not only cooking, but also the benefits of aftertaste in work, life and even interpersonal relationships are worthy of attention.

Don't covet' just looking at the present', but keep' getting better' in mind. I hope you can become a person who cherishes the aftertaste.

Our store offers a limited time discount. This cookbook only needs 78 yuan. You can start with the money for a meal. Why not?

Friends who like cooking can click on the following link to buy: