Peasant wooden bucket meal

Raw materials

1g steamed glutinous rice, 1 old duck (more than two years old), 5 mushrooms, 8g canned magnolia bamboo shoots, 1g shallots, 2 small rapeseed and 5 zongzi leaves.

seasoning

1g of refined salt, 3g of monosodium glutamate, 5g of white sugar, 8g of soy sauce, 6g of Lee Kum Kee oyster sauce, 5g of raw flour, and spice packets (15g of fennel, 25g of cinnamon, 1g of fragrant leaves, 15g of dried tangerine peel, 1g of Amomum tsao-ko, 8g of cardamom, 15g of red rice, 1g of clove and 15g of licorice).

Making

1. Add 2g of water to the pot, add the spice bag and the washed old duck, and simmer for 1 hour and 2 minutes until it is rotten after the fire is boiled.

2. Tear off the skin and meat of the duck into small pieces for later use.

3. Cut mushrooms and magnolia shoots into 1cm square dices and mix them evenly with steamed glutinous rice.

4. Cut Ye Xiu, which is soaked in warm water, into the size of the bottom of a bucket, put it in the bucket, add the mixed rice, and then add duck meat and duck skin.

5. put the barrel into a steamer and steam it for about 15 minutes. take out the barrel and put two small rapeseed blanched. Mix the bittern and clear soup of marinated duck according to the ratio of 1: 4, put them into the pot, add salt, monosodium glutamate, white sugar, soy sauce and Lee Kum Kee oyster sauce, bring them to a low heat, cover them with rice soup, pour the juice into a wooden bucket after serving, and stir them evenly with a spoon to serve.

characteristics

this dish has a strong fragrance and a mellow taste.

wooden bucket meal

is a very oriental cooking method. Generally, other foods are added to wooden buckets. It is not only attractive in appearance, but also delicious in mouth. It is a very common Chinese cooking method for staple food.

Wooden bucket meal reflects the fragrance of wood and bamboo, and the methods are generally as follows (taking natural wood as an example):

First, appearance: wooden bucket appearance is adopted.

cook cooked rice by steaming or electric cooker, and then put it into a delicate wooden barrel (generally, steaming with a metal cup is easier to shape). Natural spices, such as lotus leaves, can be added in the steaming process to increase the natural aroma.

features: the rice steamed at high temperature is put in a metal container and covered with wooden barrels, which looks high-grade, clean and hygienic without losing its natural flavor. It should be noted that the wooden barrels should be cleaned and disinfected regularly.

second, the fragrance type: using the fragrance of wooden barrels.

1. Big wooden bucket meal:

Material: Generally, the wooden bucket is made of special wood or bamboo, and the wooden bucket is generally not sealed and waterproof, because the sealing glue will produce toxins at high temperature.

practice 1: when steaming rice, you can scoop up the half-cooked rice, then put it in a wooden bucket, then put it in a big steamer and steam it, so that the steamed rice will have a natural wood flavor, or you can add some natural spices such as lotus leaves to the water to increase the flavor of rice.

practice 2: cook the rice in an electric cooker or other methods, put it in a clean wooden barrel while it is hot, and keep the outside warm, so that it can also give off a natural wood flavor.

features: natural wood has a strong fragrance, which can reflect the traditional technology. It should be noted that the first method is to change the wooden barrel regularly, because the natural smell will be less and less after the high temperature of the wooden barrel. In the second method, the rice is in direct contact with the wooden barrel, so the wooden barrel should be cleaned and disinfected and replaced regularly.

2. Small wooden bucket meal: A small wooden bucket meal is a delicate wooden bucket with a metal cup in the middle for holding rice.

material: special wood or bamboo, wooden barrels are generally not sealed, because the glue used for sealing will produce toxins at high temperature.

practice: put rice and water into a metal cup in proportion, put it into a small wooden bucket, and steam it together with the wooden bucket. The steamed rice in this way has a strong natural flavor, but the natural flavor of wooden barrels will be weakened after long-term use.

features: strong fragrance, clean and hygienic barrel steamed at high temperature. It should be noted that if there is no metal cup, rice will be served in wooden barrels directly, and food and oil stains will be immersed in the wood, which will be difficult to clean up, and the wood will deteriorate and change color after long-term use. Barrels can't be replaced regularly. Therefore, this practice is not correct.

the cleaning and disinfection of wooden barrels should also be done when there are metal cups.