Duck and spices with cooking, the most typical is the production of brine, because there are many different flavors of duck goods on the market by the young people's favorite, as a brine in the leisure food, duck goods the most common brine flavors are: spicy flavor, sweet and spicy flavors, as well as similar to the absolute taste of the duck, "five spice flavor!

The most common flavors of duck food are: spicy flavor, sweet and spicy flavor, and similar to the "five spice flavor" of Jiewei duck.

And in these three flavors of duck goods in the brine, in fact, the use of spices are basically the same, to put it bluntly is the choice of types of spices and the amount of each spice are basically the same, only by increasing the amount of a certain spice or increase the use of a certain kind of spice to form their own flavor, so you can duck goods spices are still relatively limited by the use of duck meat, mainly by the duck The fishy flavor of duck itself, so there will be more limited use of spices and ratios. So brining duck goods with these spices is the most flavorful.

Sweet and spicy flavors of duck goods with these spices

Jun material in the emperor of the material: dry chili, big red robe, green pepper

Why is on the market a lot of duck goods flavors are inclined to make a spicy taste of it? In fact, the main reason is that the spicy smell of chili peppers and peppercorns can obviously suppress the fishy taste of the duck meat itself, so the duck goods are usually made more spicy flavor, and sweet and spicy flavors are just in the spicy base to add a lot of sugar only.

Jun material: anise, cinnamon, angelica dahurica

Duck goods brine the main choice of Jun material is the three, in addition to anise and cinnamon itself has the role of the foreign, the two itself with the strong aroma is also able to suppress the fishy flavor of duck, and cinnamon is only through the strong aroma of the fishy flavor of duck suppression.

Specialty ingredients: cumin, red kou, white kou, ginger, thyme, nutmeg, grass kou, broad wood

Specialty ingredients used to brine duck is actually the key to determine the specific flavor of the duck, that is to say, different flavors of the duck, the choice of ingredients is very different, respectively, from the amount of spices and the type of spice that reflects two aspects. For example: black duck brining usually white ko is used in larger quantities, while similar to the absolute flavor of duck goods, wood and nutmeg is used in larger quantities. And in the ministerial material in the various spices are mostly to go to the fishy effect of the small material individual is with a unique aroma of spices.

Accessory ingredients: coriander seeds, hedgehog shells, tangerine peel, bibb, sorrel, licorice, cloves, white pepper, dried lemons, licorice and so on.

and with a lot of spices brine duck goods is different, duck soup cooking is the opposite, that is to say, duck used in soup, as little as possible to put the spices, can not put on, the reason is that the production of soup is the original flavor, love to drink the soup are like to drink the meat flavor of the ingredients themselves, if you add If you add too many spices will suppress the meat flavor of the soup, and secondly, it is easy to lead to the soup blackened and discolored. So generally used to make soup of duck meat is usually pre-treatment of odor, rather than spices to odor or spices to soup to increase the aroma of duck soup itself is very fragrant, and a good soup is not required to have a flavor of spices.

1. Chenpi "to remove the fishy flavor to increase the fragrance"

2. Pepper "to remove the fishy flavor, while increasing the pungency to stimulate the human appetite"

3. Cumin "to remove fishy flavor, aroma flavor, there are The smell similar to anise can effectively cover the fishy flavor of duck meat"

4. Codonopsis pilosula "to remove the fishy taste, and increase the nutrition, Codonopsis pilosula taste bitter can not be used"

5. Coriander seeds "to remove the fishy flavor, to increase the flavor of the soup"

Besides that, to make soup It is best to add some onion, ginger and dried chili pepper to further deodorize the soup and add more flavor, and also add some Angelica dahurica or Sambucus dahurica in small quantities.

In addition to the above two ways of cooking duck, duck some other stewed, fried and so on the way of cooking, the use of spices is very simple, after all, whether it is fried or braised duck before the duck will be on the fishy treatment of duck, so you can use a lot of seasoning to go to the fishy, such as some of the fishy powder can be effectively used to solve the problem of fishy odor. The solution to the fishy flavor of duck meat. So this kind of duck cooking, the focus is on which kind of spice smell and the duck meat itself with the flavor of the fusion of the best flavor, then I can tell you directly is:

Dahurian dahurica this spice, both in terms of smell and in the role of deodorization are particularly aimed at the production of poultry ingredients, there are many spices that can deodorize, but the deodorization of dahurica mainly refers to the removal of the fishy and stenchy smell of poultry. In addition to its strong deodorization effect, the stronger aromatic odor of Baikou is also very suitable for the production of duck meat, somewhat similar to the mint smell.

Duck cooking spices selection direction is mainly two, one is the use of spices with a strong odor, the other is the effect of deodorization effect is obvious spices, duck to make delicious, the focus is to first consider how to deodorization, restore the flavor of the meat, followed by the consideration of which spices and duck with the most flavorful cooking, and the different ways of cooking duck, the selection of the spice direction is very different. The direction of the spice is very different, if you put aside the specific cooking practices only on which spices and duck most with, I think it is Angelica dahurica.