The nutritional value of board duck is very high, much higher than the content of livestock meat. Duck meat protein is mainly myoplasmic protein and myoglobin. Duck meat contains water-soluble collagen and elastin, and a small amount of gelatin, the rest is non-protein nitrogen. The more nitrogen leachate the meat contains, the more flavorful it is. Duck meat contains more nitrogen leachate than livestock meat, so duck meat flavor. The nitrogen leachate of old duck meat is more than young duck meat, and the nitrogen leachate in wild duck is even more, when cooking, add a small amount of salt, which can effectively melt out the nitrogen leachate, and you will get a more flavorful broth. Then exactly how should I do it? Here are some of the methods I organized how to cook the plate duck, I hope to help you!
How to cook duck is as follows:
How to cook duck:
Ingredients: 400 grams of duck meat, 2 sheets of rotting skin, 100 grams of glutinous rice, 100 grams of shrimp, 15 grams of wet shiitake mushrooms, 10 grams of square fish, 100 grams of lean pork, chestnut meat, 100 grams of soy sauce, 10 grams of soy sauce, 10 grams of chestnut meat. 100 grams, 10 grams of soy sauce, 10 grams of monosodium glutamate, 5 grams of sesame oil, 0.3 grams of pepper, 25 grams of shaoxing wine, 1 duck egg, 5 grams of refined salt, 1000 grams of raw oil (consumed 100 grams).
1, the duck whole piece of thin slice, smeared with soy sauce, shaoxing wine and mix well to be used; the glutinous rice washed with a small amount of water to cook, and then the shrimp, mushrooms washed and chopped, stir-fried to be used; the square fish after deep-frying minced, and then with a variety of ingredients together with the glutinous rice, and another 5 grams of monosodium glutamate, sesame oil 2 grams of salt 2 grams of pepper 0.1 grams, mixing well to be made into a stuffing.
2, the rot skin open, and then the duck meat smeared duck protein, placed on top of the rot skin, and then put the glutinous rice filling in the middle, rolled into strips, tied with a grass rope, and then put into 180 degrees Celsius of oil, with a medium-low fire deep-fried to a golden brown fish up. Turn off the heat, pour up the oil in the tripod, and then put the duck rolls back into the tripod, cover the lid, about the Fire Bureau 10 minutes to be used.
3, the chestnuts will be boiled and fried in oil, lean pork slices and into the soy sauce, shaoxing wine, seasoned to be used. Then the duck has been fried roll cut pieces, circle in a large bowl, put the prepared chestnuts and lean pork material on top of the duck roll, and then into the steamer, steamed for 10 minutes after the removal of the bowl tipped in the dish, the original soup add monosodium glutamate, refined salt, sesame oil, pepper, after boiling the paste drenched in the above is complete. The color of the plate duck is golden, mellow and delicious delicious.
The way to make dishes with duck:
1, first soak in cold water for more than a day, if it is winter, you need to soak more long, if the summer, you can shorten the soaking time.
2, you can use warm water to wipe the duck once, not hot water, because it may burn the skin of the duck.
3, with a large pot, put some star anise, boil spare.
4, put the duck in, the duck stomach inside the water and the duck outside the water alternately, to heat evenly.
5, the duck out, cut into thin slices, you can eat.
6, it is important to note that the fire should be suitable, the fire can not be too hot, not too small fire.
Tips: How to make duck
1. Selected duck
The raw material of the duck the more fat the better, and to the non-eggs and not change the hair of the best.
2. Slaughtering
The ducks are fasted for 18 to 20 hours before slaughtering, and pre-slaughter inspection is carried out. When slaughtered, usually from the palate neck cut, the knife from the duck beak 5 cm, about half a centimeter deep cut esophagus and trachea. It is best to use 60 to 75 volts of current first electric anesthesia, which is not only conducive to the slaughter of health, at the same time bleeding fully. Such as 1.5 kilograms of ducks, by electro-anesthesia bleed 27 seconds, get blood 32.8 grams, and died in 2 minutes, while not using electro-anesthesia bleed 48 seconds, only 27.5 grams of blood, 3 minutes before death.
The stabbing cut is appropriate at 1 cm, if it is too small then the bloodletting is not clean, if it is too big then the neck turns red after slaughter due to the wound soaked with blood.
After braking into the 60 ~ 64 ℃ hot water, the water temperature should not be too high, so as not to dissolve the epidermal fat (duck fat melting point in 26 ~ 30 ℃). Scalding should be done one by one. Scalding to grasp the moderation, can not be placed in the hot pot and let it soak, to the extent that the feather soft down pour, otherwise not easy to remove hair or skin damage. Scalding first grasp the bird shoulder bone, in hot water scalding its tail repeatedly dipped, and then inverted two legs repeatedly up and down scalding the whole body and abdomen, and finally hold the duck's beak scalding its neck, so that you can pluck the big hair. Plucking big hair, according to the following order, right wing? Shoulder? Left wing? Back? Abdomen? Tail? Neck.
After plucking the large hairs, the duck's tongue will be cut off at the root, that is, force the tongue root to penetrate the membrane, and then hook the root of the tongue, you can pull out all of them. After removing the tongue, put it in cold water to soak, in order to clean the blood clots and other dirt, and make the body temperature drop. Soak in three times, the first 10 minutes, the second 20 minutes, the third 60 minutes. The skin should be white and blemish-free after soaking. Then the carcass is immersed in cold water, and the small hairs are carefully removed with tweezers, or the small hairs are removed by rosin plucking.
After removing the hairs, cut off both wings at the shoulder, and then cut off both feet along the knee joint. In the right wing open a 5 to 8 cm crescent-shaped mouth (because the duck's esophagus to the right, so the mouth must be opened in the right wing). And then puncture the hypopharyngeal membrane for hanging. Then break two ribs at the opening, reach into the chest cavity with the index finger, pull out the heart, pull out the esophagus and throat, and then poke open the two membranes around the stomach, pull out the stomach, and pull out the intestines along the lower part of the stomach. Another finger inserted into the anus to stir up the rectum and pull out, and finally from the back cavity will be a should be duck miscellaneous out.
Take out the viscera, after the veterinary inspection, and then all the residual abdominal cavity of the rib membrane, blood tendons, peritoneum, etc. all clean (should pay attention to do not hurt the inner epidermis), to remove the residual intestinal head of the anus, and so on. Then wash with water, wash and soak in cold water for 3 to 4 hours, then hook the incision under the beak and drain the water for about 1 hour. Finally, the duck will be placed on its back, with the hand tightly pressed chest, the chest of the front trigeminal bone compression, so that the carcass presents a regular rectangular, that is, to maintain the appearance of beautiful and easy to pickle.
3. Pickling
(1) rub salt. The refined salt in the pan fried dry, and add 0.125% of fennel, fried until the water evaporates, take out and grind fine.
Weigh the duck before and after salting and use 6.25% of its weight in dry salt. Fill 3/4 of the salt through the neck incision and rub it repeatedly on the workbench to make sure the salt sticks evenly to all parts of the abdominal cavity. 1/4 of the salt should be rubbed outside the body, mainly on the pectoral and calf muscles and the mouth. After rubbing the salt in order to yard in the tank, after 12 hours of salting out, lift the hind wings, open the anus, so that all the brine in the cavity outflow, which is called buckle brine. Then stacked in the tank, after 8 hours or so for the second buckle brine.
(2) re-curing. After the second buckle brine, with pre-treated old brine, from the rib incision filled and then immersed into the brine tank in turn. The number of immersed should not be too much, so as not to marinate unevenly. After the yard, with bamboo sticks made of shed-shaped cover cover, and press the stone, so that all the duck immersed in the brine. Abdominal curing time according to the season, in the lunar calendar, snow to snow during the big duck (live duck more than 2 kg) 22 hours, duck (1.5 ~ 2 kg) 18 hours, duck (1.5 kg or less) 16 hours; snow to spring during the big duck for 18 hours, duck for 16 hours, duck for 14 hours. Can also be an average of 20 to 24 hours of re-pickling.
Salt brine preparation (1) the preparation of new brine. After removing the viscera, soak the duck with blood water, add refined salt 38%, boil, so that all the salt is dissolved into saturated brine. Remove the floating foam dirt, to be clarified to take the clear liquid poured into the tank, plus ginger 0.02%, 0.01% whole fennel, 0.03% whole onion, cooled into the new halogen.
(2) the replication of the old brine. As the old brine contains a certain amount of extractive substances and protein intermediate decomposition products (such as amino acids, etc.), it is made from the old brine made of duck, the flavor is better than the new brine. Brine by the re-cured that there is blood outflow, to become light red, easy to cause corruption and odor, so each by the belly cured 3 to 4 times, then need to burn brine once. Burning brine on the one hand is sterilized, on the other hand, the soluble proteins in which heat coagulation is removed. Burning brine before using a hydrometer to measure its concentration, by maintaining the principle of saturation.