Taste: Maotai-flavor technology: Stewed Houya. Material: Ingredients: Brewed Duck 1 (about 2000g).
Accessories: coriander leaves 10g.
Seasoning: vermilion sauce 150g, Shaoxing wine 25g, soy sauce 18g, salt 5g, monosodium glutamate 10g, pepper 2g, soup 1000g, rock sugar 50g, wet starch 15g, peanut oil and chives 25g. Zhu Houya's characteristics: strong sauce flavor, fresh and salty. Teach you how to make a tailed duck and how to make a tailed duck is delicious. 1. Split the duck from the back, remove the internal organs, feet and girders, cut off the duck neck and rinse it. Use 3 grams of soy sauce, 5 grams of Shaoxing wine, 0/0 gram of wet starch/kloc, and add a little water to make a slurry. Coat the appearance, head and neck of the duck with paste until it is light yellow, put it in 80% hot oil, fry until the surface is golden, and drain the oil. Oil shallots, ginger slices, garlic and red peppers until the surface is slightly yellow, take them out, mix Shanghai rice with fragrant vegetable heads, and put duck ribs and feet on bamboo grates. 2. Cook in a pot, add 50g of peanut oil, add vermilion sauce and stir-fry until the sauce is fragrant, cook Shao wine, add soup, and add soy sauce for color matching (the soup is light red). Add salt, pepper, rock sugar and bamboo grates to the pot, put the fried duck, duck head and duck neck on the bamboo grates (the soup should be slightly duck-free), bring it to a boil with strong fire, buckle it on the duck with a large porcelain plate, and simmer for 30 minutes instead of low fire, and then stew it after turning over 1 hour. When the duck is cooked until the rake is soft, take out the modified chess pieces and put them in the plate, and then code the duck head and wings into the shape of a whole duck. Remove bamboo grates and small materials, remove the floating oil in the original juice, add monosodium glutamate, boil, thicken with wet starch, pour it on the duck pieces in the plate, and sprinkle with fragrant leaves. Tip: By changing the main ingredients, you can also make a "fat goose after bamboo". Cao Lingya introduced the cuisine and its effects in detail: invigorating qi, relieving cough and asthma, dyspepsia, tonifying deficiency, nourishing the body, strengthening the spleen and appetizing.
Taste: Original flavor technology: steamed Caoling duck. Material: Ingredients: duck 1000g, potato (yellow skin) 100g.
Accessories: Cordyceps sinensis 10g, Ganoderma lucidum 10g.
Seasoning: 5 grams of salt, cooking wine 10 grams to teach you how to cook Cao Ling duck, how to cook Cao Ling duck is delicious. 1. Slaughter and wash the ducks and soak them in clear water;
2. Duck inserts Cordyceps for later use;
3. Put potatoes and Ganoderma lucidum into a cage and steam them thoroughly, and take out the liquid medicine;
4. Pour the liquid medicine on the duck, marinate it with salt and cooking wine, and steam it in a cage. Tips-Health Tips:
Benefiting qi, strengthening the body, invigorating the stomach and calming the nerves. Suitable for fatigue, cough, dizziness, insomnia, indigestion, etc.
The method of duck-walnut-chicken paste crisp introduces the cuisines and their effects in detail: Bushen Conditioning Prescription, Asthma Prescription, Impotence and Premature Ejaculation Prescription, Qiangyao Jianshen Prescription and Urinary Calculus Prescription.
Taste: salty and fragrant technology: fried duck, walnut, chicken paste crisp. Material: main ingredient: duck 1500g.
Accessories: chicken 100g, walnut 200g, water chestnut 150g and egg white 80g.
Seasoning: green onion 10g, ginger 10g, yellow wine 15g, salt 5g, starch (pea) 10g and peanut oil 50g teach you how to make duck-walnut chicken paste, which is delicious. Cut the chicken with the back of a knife.
2. Mix the paste with minced chicken, egg white, water starch, cooking wine, monosodium glutamate and salt, and chop walnuts and water chestnut into paste. Pour the paste into the duck cavity, fry it in a warm oil pan, remove the oil, cut it into long strips, put it on a plate, and sprinkle rape powder around it. The key to the production of duck walnut chicken paste crisp: this product has a frying process and needs 500 grams of peanut oil.
Tips-Health Tips:
1.
2. Suitable for kidney deficiency, cough and asthma, lumbago, impotence and stranguria.
Pie-food phase grams:
Walnuts: Walnuts can't be eaten with pheasants, and patients with pneumonia and bronchiectasis are not easy to eat.
Walnut should not be eaten with wine. According to the record of Kaibao Materia Medica, "Eating walnuts makes people hemoptysis". It may be because walnuts are hot, eating too much produces phlegm fire, and white wine is also sweet and spicy, so eating together is easy to cause blood heat. Especially people with chronic hemoptysis should avoid eating. For example, patients with bronchiectasis and tuberculosis will have hemoptysis if they drink white wine, but they will also get sick if they don't eat it with walnuts.
Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.
The practice of walnut duck introduces the cuisine and its effects in detail: Bushen recipe, secret recipe of defecation, Ziyin recipe, Qiangyao Bushen recipe, Yizhi Jiannao recipe.
Taste: salty technology: soft fried walnut duck. Ingredients: duck meat1200g, walnut 200g, horseshoe150g, chicken100g.
Accessories: egg white 15g, rape 20g.
Seasoning: 8g of green onion, 5g of ginger, 3g of salt, 8g of yellow rice wine, 2g of corn flour (white) 10g, 2g of monosodium glutamate and 50g of peanut oil to teach you how to cook walnut duck and how to make it delicious. Slaughter the old duck, unhairing, eviscerating, washing, blanching with boiling water, putting it in a pot, and adding the onion (cutting into sections). Chop chicken into paste, add egg white, wet corn flour, monosodium glutamate, cooking wine and salt to make paste, chop walnuts and water chestnuts, add paste, and pour it into duck cavity. Put oil in the pan, fry the duck when the oil is hot, remove and drain the remaining oil, cut it into long strips, put it on the plate, and sprinkle some rapeseed powder around.
Usage: Can be eaten with meals. Tips for making walnut duck: This dish has been fried, and it needs about 500 grams of vegetable oil. Tips-Health Tips:
Efficacy: tonifying kidney, solidifying essence, warming lung and relieving asthma, moistening intestine and relaxing bowels. It is suitable for cough due to kidney deficiency, lumbago, impotence, nocturnal emission, dry stool and stranguria.
Nourishing kidney medicinal diet
Pie-food phase grams:
Walnuts: Walnuts can't be eaten with pheasants, and patients with pneumonia and bronchiectasis are not easy to eat.
Walnut should not be eaten with wine. According to the record of Kaibao Materia Medica, "Eating walnuts makes people hemoptysis". It may be because walnuts are hot, eating too much produces phlegm fire, and white wine is also sweet and spicy, so eating together is easy to cause blood heat. Especially people with chronic hemoptysis should avoid eating. For example, patients with bronchiectasis and tuberculosis will have hemoptysis if they drink white wine, but they will also get sick if they don't eat it with walnuts.
Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.