Beer duck:
1. Wash duck meat, wash small potatoes with skins, cut kelp into 4cm square pieces, wash and soak hair, wash mushrooms and soak hair, thin orange peel, slice ginger, peel garlic, and cut two onions into long sections. 1 Shred onions or chopped green onions.
2. Put the duck in cold water, cook it with a few slices of ginger and 1 onion, and then wash and drain the blanched duck with hot water.
3. Put a little oil in the pot, stir-fry the duck meat for 3 minutes after the hot pot, until it turns golden brown and the duck skin is oily.
4. Stir-fry the cloves, star anise, cinnamon, fragrant leaves, dried peppers, ginger slices, garlic, onions and bean paste in medium heat until fragrant, and the bean paste will produce red oil.
5. Boil the beer, transfer the soup to the saucepan, add a few drops of soy sauce, and cut the mushrooms, kelp and orange peel in half.
6. After simmering for half an hour, add small potatoes, soy sauce and sugar to taste and continue stewing for half an hour to 40 minutes.
7. When the potatoes and duck are soft, collect the juice to a suitable concentration, mix the white pepper and sesame oil before taking out the pot, and sprinkle it after taking out the pot.
What is delicious when ducks are fried together?
Mushroom roast duck
Jason Wu duck neck
Beer Duck
Fried salted duck with celery
duck; Gosh
Mushroom roast duck
1, a duck leg, I peeled and chopped it, cut the meat into pieces, and added salt, soy sauce, oil and a little seasoning powder (I am
Put the spiced powder, pepper powder and pepper powder in a bottle to avoid a three-point repetition. ) Marinate the raw flour for twenty minutes. 2. Wash mushrooms.
Soak well and keep water. Don't put too much oil in the pot. After heating, add duck skin to refine oil, and then add your own soaked garlic slices and ginger slices.
And fry the duck until it changes color. 4. Add mushrooms and stir fry, then add mushroom water (soaked duck meat) and stir fry until large.
Simmer on low heat for a while, then simmer on medium heat until the juice drops rapidly, add red pepper slices and chicken essence, stir fry and take out the pot.
Jason Wu duck neck
Raw materials: 5000g of bagged chilled duck neck, 400g of dried chilli, 0/00g of ginger/kloc, 0/20g of onion/kloc, 20g of star anise, and 0/0g of Anemarrhena asphodeloides.
G, cinnamon 8 g, fennel 10 g, tsaoko 10 g, pepper 10 g, clove 5 g, Amomum villosum 8 g, cardamom 12 g and weeds 5 g.
Grams, 3 grams of fragrant leaves, 200 grams of refined salt, monosodium glutamate 15 grams, nitrate 1 gram, 50 grams of red yeast, cooking wine 100 grams, 5000 grams of fresh soup and 2000 grams of refined oil.
Method:
1, Preliminary Processing of Duck Neck
After the duck neck is thawed and cleaned, add 50g of ginger, 50g of onion,100g of refined salt, cooking wine and nitrate, and stir well.
Marinate for about 12 hours, take it out, wash it with clear water, then soak it in boiling water and take it out for later use.
Step 2 make spicy gravy
Cut dried capsicum into nodes, star anise, kaempferia kaempferia, cinnamon, fennel, Amomum tsaoko, clove, Amomum villosum, Zanthoxylum bungeanum, Amomum villosum, Amomum cardamom, Cyperus rotundus and Cinnamomum cassia leaves.
Soak in clear water and drain; Boil1200g of clean water in a pot, then remove the residue and leave the juice for later use. A clean pot
On the fire, add refined oil and heat it to 30%. Add dried peppers, spices, remaining ginger and onions, stir-fry slightly, and add fresh soup.
And Redmi water, adding refined salt and monosodium glutamate, boiling, and decocting with low fire for 2 hours until the spicy taste and fragrance escape, thus obtaining spicy taste.
Pickle juice.
Step 3 marinate in seawater
Put the freshly processed duck neck into the boiling spicy marinade, and turn off the fire with medium fire marinade for 10 minute to keep the duck neck spicy.
Soak in gravy for 20 minutes, then take it out to cool, and then cut it into pieces to eat.
Characteristics; Spicy and rich, fresh and delicious.
Basic elements:
1, duck neck should be chilled and peeled in bags. Be sure to marinate the boiled water before marinating, otherwise the taste will be too strong. Add and release
Nitrate will be reddish and taste good. Don't add too much! So as not to cause harm to the human body.
2. Dried Chili is best to choose dried millet pepper, because this kind of Chili is red, shiny and spicy. Pepper should be preserved after cutting.
Keep the pepper seeds, because the pepper seeds also have the function of increasing the fragrance of the marinade. When frying dried peppers, it is advisable to replay the refined oil and fry it a little.
Don't fry it spicy. Only by adding fresh soup and cooking can its "thick and spicy" flavor be highlighted.
3. Braised duck neck shops all claim to have used dozens of seasonings. In fact, there are not many kinds of spices, and the quantity is not large. only
Eight or nine kinds are enough. The key is to master the dosage ratio, so that the spice can achieve the effect of harmonious taste and present a kind of if.
If there is no fragrance.
4, duck neck bone is also spicy, in fact, it is not difficult. After the duck neck drowned, the spinal cord in the spinal canal matured and contracted, revealing a small size.
Hole, when marinating, spicy oil juice enters the hole, and the bones are naturally spicy. The purpose of soaking salt water after cooking is to make it delicious.
Fried salted duck with celery
Ingredients: a preserved duck, a proper amount of dried peppers, half a carrot, a handful of celery, a piece of ginger and a piece of garlic (winter bamboo shoots are more delicious).
Seasoning: oil, cooking wine
1 sliced ginger; Cut the duck into pieces, add cooking wine and a few slices of ginger, steam in the pot for 15 minutes, take out and pour off the oil.
2 carrot peeled and sliced; Wash celery and cut into long sections; Cut dried chili into two sections; Peel the garlic and keep the whole grain.
3 Add a little oil to the wok and bring to a boil. Dry pepper, garlic and ginger slices, stir-fry with low heat. Pour in the cured duck and cooking wine, stir-fry for a while,
Add carrot slices and stir-fry for a while, then add celery and stir-fry until it is a little sticky, add a little water and repeat several times for about 20 minutes.
Boil the water until it is dry. ...& gt& gt
What side dish is better for fried duck?
Mushroom roast duck
Jason Wu duck neck
Beer Duck
Fried salted duck with celery
duck; Gosh
Mushroom roast duck
1, a duck leg, I peeled and chopped it, cut the meat into pieces, and added salt, soy sauce, oil and a little seasoning powder (I am
Put the spiced powder, pepper powder and pepper powder in a bottle to avoid a three-point repetition. ) Marinate the raw flour for twenty minutes. 2. Wash mushrooms.
Soak well and keep water. Don't put too much oil in the pot. After heating, add duck skin to refine oil, and then add your own soaked garlic slices and ginger slices.
And fry the duck until it changes color. 4. Add mushrooms and stir fry, then add mushroom water (soaked duck meat) and stir fry until large.
Simmer on low heat for a while, then simmer on medium heat until the juice drops rapidly, add red pepper slices and chicken essence, stir fry and take out the pot.
Jason Wu duck neck
Raw materials: 5000g of bagged chilled duck neck, 400g of dried chilli, 0/00g of ginger/kloc, 0/20g of onion/kloc, 20g of star anise, and 0/0g of Anemarrhena asphodeloides.
G, cinnamon 8 g, fennel 10 g, tsaoko 10 g, pepper 10 g, clove 5 g, Amomum villosum 8 g, cardamom 12 g and weeds 5 g.
G, fragrant leaves 3g, refined salt 20g, monosodium glutamate 1 5g, nitrate1g, red rice 50g, cooking wine100g, and fresh soup 50g.
Refine 2000 grams.
Method:
1, Preliminary Processing of Duck Neck
After the duck neck is thawed and cleaned, add 50g of ginger, 50g of onion,100g of refined salt, cooking wine and nitrate, and stir well.
Marinate for about 12 hours, take it out, wash it with clear water, then soak it in boiling water and take it out for later use.
Step 2 make spicy gravy
Cut dried capsicum into nodes, star anise, kaempferia kaempferia, cinnamon, fennel, Amomum tsaoko, clove, Amomum villosum, Zanthoxylum bungeanum, Amomum villosum, Amomum cardamom, Cyperus rotundus and Cinnamomum cassia leaves.
Soak in clear water and drain; Boil1200g of clean water in a pot, then remove the residue and leave the juice for later use. A clean pot
On the fire, add refined oil and heat it to 30%. Add dried peppers, spices, remaining ginger and onions, stir-fry slightly, and add fresh soup.
And Redmi water, adding refined salt and monosodium glutamate, boiling, and decocting with low fire for 2 hours until the spicy taste and fragrance escape, thus obtaining spicy taste.
Pickle juice.
Step 3 marinate in seawater
Put the freshly processed duck neck into the boiling spicy marinade, and turn off the fire with medium fire marinade for 10 minute to keep the duck neck spicy.
Soak in gravy for 20 minutes, then take it out to cool, and then cut it into pieces to eat.
Characteristics; Spicy and rich, fresh and delicious.
Basic elements:
1, duck neck should be chilled and peeled in bags. Be sure to marinate the boiled water before marinating, otherwise the taste will be too strong. Add and release
Nitrate will be reddish and taste good. Don't add too much! So as not to cause harm to the human body.
2. Dried Chili is best to choose dried millet pepper, because this kind of Chili is red, shiny and spicy. Pepper should be preserved after cutting.
Keep the pepper seeds, because the pepper seeds also have the function of increasing the fragrance of the marinade. When frying dried peppers, it is advisable to replay the refined oil and fry it a little.
Don't fry it spicy. Only by adding fresh soup and cooking can its "thick and spicy" flavor be highlighted.
3. Braised duck neck shops all claim to have used dozens of seasonings. In fact, there are not many kinds of spices, and the quantity is not large. only
Eight or nine kinds are enough. The key is to master the dosage ratio, so that the spice can achieve the effect of harmonious taste and present a kind of if.
If there is no fragrance.
4, duck neck bone is also spicy, in fact, it is not difficult. After the duck neck drowned, the spinal cord in the spinal canal matured and contracted, revealing a small size.
Hole, when marinating, spicy oil juice enters the hole, and the bones are naturally spicy. The purpose of soaking salt water after cooking is to make it delicious.
Fried salted duck with celery
Ingredients: a preserved duck, a proper amount of dried peppers, half a carrot, a handful of celery, a piece of ginger and a piece of garlic (winter bamboo shoots are more delicious).
Seasoning: oil, cooking wine
1 sliced ginger; Cut the duck into pieces, add cooking wine and a few slices of ginger, steam in the pot for 15 minutes, take out and pour off the oil.
2 carrot peeled and sliced; Wash celery and cut into long sections; Cut dried chili into two sections; Peel the garlic and keep the whole grain.
3 Add a little oil to the wok and bring to a boil. Dry pepper, garlic and ginger slices, stir-fry with low heat. Pour in the cured duck and cooking wine, stir-fry for a while,
Add carrot slices and stir-fry for a while, then add celery and stir-fry until it is a little sticky, add a little water and repeat several times for about 20 minutes.
Boil the water until it is dry. ...& gt& gt
What dish does duck stir-fry with?
First, you can cook super delicious duck rice. Specific practices and usage: duck 400g, mushrooms 4, shallots 1 root, salt 3g, soy sauce 5ml, pepper 2g, oil 10ml.
Second, the specific practice of super delicious duck rice:
1, cook white rice, let the usual rice put less water, cook and cool.
2, duck bones, bones can be cooked in soup, with rice just right, and then the duck meat is chopped for use.
3. Mushrooms are soaked and chopped, and preserved duck meat is chopped for later use.
4. Wash the onion and chop the chopped green onion for later use.
5. Stir-fry the duck meat in the pot, add seasoning, then add the marinated duck meat and mushrooms, stir-fry until the rice can be mixed evenly. Finally, add chopped green onion and stir well. Taste it. If it is not salty enough, you can store some soy sauce.
Third, the nutritional value
The nutritional value of duck meat is high, and the content of protein is much higher than that of livestock meat. However, the content of fat and carbohydrate in duck meat is moderate, especially the fat is evenly distributed in the whole body tissue. Fatty acids in duck meat are mainly unsaturated fatty acids and low-carbon saturated fatty acids, and the content of saturated fatty acids is obviously less than that of pork and mutton.
What dish does duck go with?
Fried duck and green pepper with Chili peppers is great.
Authentic Sichuan style
What's better for duck stew?
food
Ingredients: 700g duck.
Accessories: vegetable oil 10 teaspoon, salt 8g, sugar 3 teaspoons, rock sugar 2g, pepper 20 grains, star anise 2, cinnamon 3g, cooking wine 2 teaspoons, soy sauce 2 teaspoons, monosodium glutamate 2g, shallot 1, ginger 10g, balsamic vinegar 1 teaspoon.
step
1. Ingredients: duck breast
Accessories: vegetable oil, salt, sugar, ginger, pepper, cooking wine, soy sauce, shallot, star anise, cinnamon, balsamic vinegar, spicy peel and rock sugar.
2. Wash duck breast and cut into pieces.
3. Boil cold water, remove blood foam, pick up and drain water.
4. Slice ginger, wash and chop shallots, and wash and chop spicy skin bubbles.
5. Cool the oil in a hot pot, heat the oil to 60% sugar, stir-fry until it is brown and bubbly.
6. Stir-fry the duck breast and color it evenly. Stir-fry the seasoning wine until the smell is uniform.
7. Add star anise, cinnamon, pepper, salt and spicy peel, stir-fry until fragrant.
8. Add water and bring to a boil. Turn to medium-low heat for about 30 minutes until the duck breast is cooked.
9. Add monosodium glutamate, then add a little balsamic vinegar along the side of the pot and mix well.
10. Sprinkle with chopped leeks.
skill
Duck breasts must be blanched with cold water, and blood foam must be removed.
Add a few drops of balsamic vinegar along the edge of the pot to enhance fragrance and get rid of boredom. Never add more.
What side dishes can I put in braised duck?
Side dishes that braised duck can put: celery, coriander, green pepper, potato, bamboo shoots, etc. When the duck is almost cooked, add it and you can eat it.
Ingredients: 500g duck.
Accessories: kumquat right amount
Seasoning: salt, rock sugar, ginger, cooking wine, hawthorn (powder), shallots, braised sauce and vegetable oil.
Braised duck:
1. Cut the duck into small pieces and blanch it.
2. Pick up the drain pipe.
3. Put some oil in the pot, stir-fry the duck, dry the water and squeeze out some duck oil. The surface of duck meat is slightly burnt.
4. Wash kumquat and cut it in half for later use. 5. Add rock sugar and stir fry.
6. Add ginger slices and stir fry.
7. Appropriate amount of braise in soy sauce and cooking wine.
8. stir fry and color.
9. Add kumquat.
10. Stir fry slightly.
1 1. Add a little hawthorn powder.
12. Pour into the pressure cooker.
13. Add appropriate amount of water and onion.
14.7-8 minutes later, turn to low heat, and finally stir fry directly in the pressure cooker to collect juice.
15. Sprinkle chopped green onion and add kumquat.
What's delicious when duck is fried?
Ginger (don't use old ginger), fried duck with ginger, it's delicious.
What does the duck stew with?
Summer tonic is different from winter, so you should eat more flat or cool food, not too greasy, otherwise it will easily hurt your stomach. Duck is sweet and salty, and cool. It has the effects of clearing away heat and toxic materials, nourishing yin and nourishing stomach, and is suitable for people who get angry in bitter summer. It is better to eat duck soup in summer. You can add fresh yam, lotus root or wax gourd to the old duck soup to improve the nourishing effect.
How to eat duck? You can't eat with it. What are the functions and functions of ducks?
food
condiments
duck
1
beer
400 ml
condiments
Red pepper
Proper amount
Eight angles
Proper amount
cinnamon
Proper amount
dark soy sauce
Proper amount
Light soy sauce
Proper amount
verdant
Proper amount
energy
Proper amount
garlic
Proper amount
salt
Proper amount
crystal sugar
15g
step
1. First cut the onion, garlic, ginger and duck into sections.
2. Pour half a pot of water, add the duck pieces, blanch the blood, remove and wash.
3. add oil to the pot, pour in the duck pieces and fry out of the water. Add star anise, cinnamon, onion, ginger, garlic and dried Chili, stir-fry for a while, pour in soy sauce and soy sauce, and stir-fry until the color is the highest.