1. Camphor Tea Duck

Camphor Tea Duck Camphor Tea Duck which brand is delicious

Camphor Tea Duck is a famous dish of Sichuan cuisine banquet.

This dish is selected from Chengdu South Road duck, sugar, wine, green onions, ginger, cinnamon, tea, star anise and other dozen kinds of seasoning modulation, with camphor wood chips and tea smoked and roasted, so the name "camphor tea duck". Its crispy skin and tender meat, red color, fresh taste, with a special camphor tea flavor.

Many Chinese and foreign customers tasted, praised, said it can be comparable to the Beijing roast duck. Sichuan chef visited Hong Kong, many customers eat this dish praised, said it is "a blend of color, aroma, taste, shape of the four best in one of the famous dishes of Sichuan", causing a great sensation in all walks of life, its reputation gradually spread overseas, and now many overseas Chinese traveling to Sichuan and the international community of friendly people, have to taste! Now, many overseas Chinese and international friends traveling to Sichuan have to taste the "camphor tea duck".

Zhangcha duck made with fried cooking method. The processing of raw materials should be meticulous, and the main ingredient netted duck prefabrication: marinade → water scald → oven smoked → steamed.

Cooked duck fried to duck skin crispy, can be processed on the bone into a long 4 centimeters, about 2 centimeters wide strip, with the head, neck chopped into 2 centimeters or so of the section set into duck shape, people plate; or de-boned chopped into blocks, neatly yards in the plate.

How to make camphor tea duck?

How to make camphor tea duck:

Main ingredients: duck 1700 grams

Seasonings: star anise, peppercorns, tangerine peel, cinnamon, rows of grass, grass, grass nutmeg, salt, scallions, ginger, black tea, each appropriate

Practice: 1, the light duck in the back of the tail across the mouth of the length of 6 to 7 centimeters, digging out the viscera, cut out the anus on the duck bashful, washed.

2, will be spices (first with a cloth bag packed bundled tight mouth, spices: dashi, pepper, chenpi, cinnamon, row of grass, grass, grass) into a dry pot, add enough water (must be submerged duck), put on the fire to cook out of the brine, end away from the stove to cool, skimming the surface of the brine on the floating foam impurities. Then the duck will be immersed in the brine, so that the brine penetrates the duck meat to increase the spice and color, spring and winter savings need to be immersed for 6 hours, summer and autumn savings soak for 4 hours, too long the duck skin may be blackened, soak well and then take out to dry.

3, in another pot put camphor wood shavings, red tea leaves, fruit leather (how much is not confined, any peel can be) and other smoked material to smoke the smoked material burning smoke, smoked about 15 minutes, see the duck skin was yellowish stop, take out the duck on the cage to steam to seven ripe, and then under the hot frying pan fried to the duck skin to golden yellow, meat is cooked and does not rot, chopped off the neck, take off the legs and wings, the duck identity in two halves, and then chopped 3 cm long, 1 cm wide, and put into the plate. The long strip of 3 cm long and 1 cm wide, put into the plate, arranged into the shape of a duck (breast on the top, head to split), that is to become.

Characteristics: This dish is bright red, crispy skin and meat, snacks, feasts can be applied.

Warm tips: 1, because there is a frying process, you need to prepare about 1500 grams of vegetable oil;

2, grass nutmeg, also known as grass nuts;

3, another can also be added to an appropriate amount of camphor shavings, fruit leather, in order to enhance the flavor.

History of camphor tea duck

Ingredients

1 fat female duck 2000 grams, flower tea, camphor leaves, mash juice 50 grams each, straw, pine branches 500 grams of refined salt, 10 grams of sesame oil, 25 grams of cooking wine, 1 gram of peppercorns, 1.5 grams of pepper cooked vegetable oil 1000 grams.

Operation

[Selection of raw materials] camphor tea duck is a very famous dish, but the taste and eating method are very different from the Beijing duck. In the selection of materials, Beijing duck is used to fill the duck, also known as oil duck, while camphor tea duck is used to lake duck, also known as hemp duck. Lake ducks are smaller and thinner. In addition, male and female ducks are different: male duck meat thick flavor fishy, female duck meat fine flavor fresh, not the same use, do camphor tea duck should be used with female ducks.

Choose three pounds of lake duck (much smaller than the roast duck billet, Peking duck duck embryo in six pounds or so), after boiling water, seasoning marinade, and then camphor leaves and flower tea leaves mixed with cypress twigs and other smoky material, put into the smoker smoked, smoked into yellow. Then use the mash juice, yellow wine, pepper in the duck skin coated evenly on the drawer after steaming about two hours, steamed duck blanks cooled but also into the frying pan, deep-fried duck skin red and crispy. Finally, the duck body brush with sesame oil, knife cut into pieces, and then into the shape of a duck to plate (now there are many restaurants in the plate before the first duck off the bone, eat more convenient). The duck is surrounded by lotus leaf steamed cakes, which are used to hold the duck meat when eating. The patties are flour, pressed into a circle and then folded in half for steaming, unlike the round hot-flour patties used to roll the duck.

This dish is a "fine work", belongs to the high-end dishes, can be on the big banquet. Eat camphor tea duck a look at the appearance (also known as appearance), two taste flavor, three taste texture.

* appearance: although after pickling, smoking, steaming, deep-frying multi-process, but the duck shape to complete full, skin fire color uniformity, color red and bright, can be called generous appearance. Where the lack of skin less meat, wilt wrinkled black thin people are bad quality.

* Taste: In addition to the flavor of the duck meat after steaming and deep-frying, there should be camphor and tea aroma at the entrance to the "authentic". The opposite is the lack of material or fire.

* Taste: crispy outside and tender inside, the duck meat is not firewood, not greasy, not "skin", soft but a little bite to show "authentic". Dry wood burnt burgundy is a common problem in small restaurants.

Some restaurants for price considerations or technical reasons, the choice of poor duck blanks or seasoning on the tampering, such as not using camphor leaves and miscellaneous leaves, or mash, yellow wine and other seasonings of poor quality. Such camphor tea duck or bad shape (too small, too thin), or color is not right (yellow or black), or no camphor aroma, are "non-authentic". There are also small restaurants that do not process their own ducks, but buy them from wholesale outlets and sell them to you after heating. Such duck quality and flavor is difficult to guarantee. There are also stores that use male duck blanks, which can be inferior in texture and flavor.

It is recommended to order this dish in a larger restaurant, because it is more laborious to do this dish, often to make a batch at a time, put the cold storage reserve. Smaller restaurants don't sell many of these a day, so you may be eating one that was made a week ago. In terms of price, a set of "authentic" camphor tea duck (one duck with ten lotus leaf cakes) will not cost less than 40 yuan in a mid-range restaurant. Beware of anything too cheap.

This dish is generous in appearance, carefully processed, both "table pressure" (on the table to stay, will not soon be eaten up), and delicious, is a very suitable banquet dishes.

Duck is sweet and salty, nourishes the stomach, rich in protein and fat, vitamins and minerals are quite a lot of content, high nutritional value, but patients with hyperlipidemia should not eat more.

Nutritional value

The nutritional value of duck meat is very high, edible part of the protein content of duck meat is about 16% -25%, much higher than the content of livestock. The fat in duck meat has a low melting point and is easy to digest. Contains B vitamins and vitamin E more than other meats, can effectively resist foot fungus, neuritis and a variety of inflammatory diseases, but also anti-aging. Duck meat is rich in vitamin PP, which is one of the components of the two important coenzymes in the human body, myocardial infarction and other heart disease patients have a protective effect.

Cuisine

Sichuan cuisine

Characteristics

Appearance of red and yellow attractive, savory flavor, after the entrance to the mouth of the wine aroma with the chewing gradually emanate out of the deodorant effect is very good, the meat aroma is rich, if accompanied by the fruit wood or tea to smoked, the flavor is even better, smoked out of the surface of the duck is the standard brownish-yellow smoked color, for the authentic flavor of camphor tea duck.

How to do camphor tea duck?

It is Sichuan cuisine.

The color is red, crispy and tender, with a strong camphor and camphor tea flavor of camphor tea duck, crispy texture is warmly recommended by the public as a representative of the "fragrance". Turning to the history of camphor tea duck, its FANS is very famous, in which the Empress Dowager Cixi camphor tea duck is especially loved, often used to feast on the ministers. In addition, Chengdu, there is a professional marinated duck store called rat hole Zhang duck, its reputation said a little, but 40 years ago, it rang half of Sichuan. The store produces camphor tea duck selected tender duck, with camphor leaves and jasmine tea burning camphor tea smoke produced by the end of the smoke flavor, and after pickling, steaming, deep-frying, brining and other procedures produced.

Ingredients:

Fat male duck (about three pounds, 1), flower tea, camphor leaves, straw, pine branches, orange peel.

Accessories: rose wine (two tablespoons), coarse salt, shaoxing wine, sesame oil, pepper, pepper, mash juice, cooked vegetable oil

Preparation:

1) the net duck from the back of the tail across the mouth, take out the viscera, cut off the tail and wash clean;

2) pot of shaoxing wine, mash juice, pepper, salt, pepper, mixing well wipe the duck body, marinated for 8 hours;

3) then put the duck, the duck's body, the duck's body, and marinated for 8 hours;

The duck's body is a little more than the duck's body.

3) and then into the boiling water scalded tight skin, sop up the water, into the smoker;

4) with flower tea, straw, pine branches, camphor leaves, mix well to do smoked material, smoked to the duck skin was yellow out,

5) and then put the duck into a large steamer bowl, steamed 2 hours, out of the cage to cool;

6) frying pan on a high flame, under the cooked cooking oil burned to eighty percent of the heat, into the smoked duck after

How to do camphor tea duck is delicious

Ingredients: fat rooster 1 (about 1500 grams) Salt 10 grams of pepper 20 pepper 5 grams of chicken 1 gram of Shaoxing wine 50 grams of rice wine 50 grams of vegetable oil 1000 grams (about 100 grams of consumption) Sweet sauce 15 grams of scallions 125 grams of sesame oil 25 grams of lotus leaf cake 15 smoked 500 grams (camphor leaves, tea 50 grams, cypress branches, sawdust 200 grams)

Preparation: the camphor leaves, tea 50 grams, cypress branches, sawdust 200 grams. p>

Method: (1) the duck slaughtered to remove the hair, wash, take out the viscera. In the duck abdominal cavity first rub pepper, salt, pepper and other flavors, duck skin is coated with glutinous rice wine, Shaoxing wine and other flavors, and the remaining glutinous rice wine, Shaoxing wine and then smeared in the abdominal cavity, let stand, marinated for half a day to take out and dry. (2) Mix the smoked ingredients together and divide into three equal parts. Place a wooden bowl about 13 cm high on the ground. Put one portion of the smoked ingredients into a large bowl, put a piece of red-hot charcoal into it, and place the bowl in the center of the wooden bowl. Place a piece of red-hot charcoal in the oven and place the bowl in the center of the wooden bowl. Place a piece of barbed wire over the mouth of the wooden bowl and place the ducks on top of it. Cover with another large pot and smoke. After 10 minutes, remove the bowl and add one more portion of smoking seasoning and smoke for 7 minutes according to the previous method. Finally, smoke the duck with the light-colored side down for 5 minutes according to the law. Every time you smoke the duck, add a smoked material and turn the duck to make the color uniform. (3) Remove the duck from the steamer and place it in a large steamer bowl. Steam the duck for 3 hours, then remove from the steamer and allow to cool. (4) Place a wok over the fire and heat the oil to 60%. Deep fry the duck in the wok until the skin is crispy and the color is brownish red, then remove it from the wok, chop it up, put it on a plate, and brush it with sesame oil. (5) with 5 grams of sesame oil and sweet sauce and mix well, divided into two portions placed on both ends of the plate, white onion cut into pieces and also put the sweet sauce side, for dipping, with lotus leaf cake with the above.

Features: pickled, smoked, steamed and fried, red and oily color, salty, fresh and fragrant, crispy skin and tender meat, especially suitable for wine.

Note: "Camphor Tea Duck" is a famous dish of Sichuan cuisine feast, the late Qing Dynasty, Sichuan "mushroom feast" boss, the famous chef Huang Jinglin creation. This dish is famous at home and abroad, many overseas Chinese and international friends traveling to Sichuan, have to taste it.