Fried crispy duck
Material: 300g oil skin, winter bamboo shoots100g.
Accessories: mushroom (dried) 8g peanut kernel (raw) 20g mushroom (fresh mushroom) 10g potato 15g laver (dried) 15g egg 120g wheat flour 30g cabbage 50g.
Seasoning: salt 3g soy sauce 10g cooking wine 10g sesame oil 5g pepper 3g peanut oil 30g monosodium glutamate 3g each.
The method of frying crispy duck:
1. Spread the bean curd skin in a basin, add monosodium glutamate, refined salt, soy sauce, sesame oil, cooking wine and peanut oil, soak the fresh soup for 5 minutes, and take it out for later use;
2. Water-soaked mushrooms, clean winter bamboo shoots, mushrooms and potatoes are all cut into rice grains;
3. Put diced dices into a pot, add monosodium glutamate, pepper, refined salt, soy sauce, sesame oil and cooking wine, and mix well to form stuffing;
4. Grind peanuts into rice grains, chop laver and put it in a bowl;
5. Beat in the eggs and mix well, add flour and beat them into egg paste repeatedly;
6. Spread the bean curd skin flat on the chopping board, spread a strip-shaped filling with a length of 3cm on the edge, roll it into 180 degrees with bean curd skin, then spread a layer of the same filling on it, cover the remaining bean curd skin with reverse folding, and squeeze it into "crispy duck blank" by hand;
7. Wash the wok and put it on the fire. When peanut oil is added and burned to 70% heat, the "crispy duck blank" is hung in the egg powder paste, fried in a wok until golden brown, and the oil is taken out.
8. When the oil continues to be heated to 90% heat, fry the fried "crispy duck" again and take it out quickly;
9. Soak rapeseed in water, add refined salt and monosodium glutamate, and mix well;
10. Put the fried duck pieces on the chopping board, cut them into diamond-shaped pieces, put them neatly on the plate, and wrap vegetables around them.
Materials for making crispy duck:
Ingredients: 1 fat duck? 1500g or so? 30g of ginger, 0/00g of scallion/kloc-,5g of pepper, 5g of spiced powder, 5g of refined salt, 2000g of refined cooking wine oil, sesame oil and crispy pulp? About100g? Two onion sauces.
Teach you how to cook crispy duck, and how to cook crispy duck is delicious.
1, clean the slaughtered ducklings and chop off the tips of wings and soles of feet? Duck guts are reserved for it? Drain the water, sprinkle the duck with salt, cooking wine and spiced powder, and then marinate it in a basin for several hours. Generally 2 hours in summer, 6 hours in spring and autumn, and 0/2 hours in winter? .
2. Take out the salted and tasty ducklings and add ginger? Is it broken? , green onions? Tie a knot? Put the pepper in the duck's belly, then put the duckling in a steaming pot and steam in a cage with high fire for about 1 hour until the duck is cooked. Take it out when it is soft, and remove the ginger, onion and pepper from the duck's stomach.
3. Wash the dirt on the duck's surface with boiling water, dry the water inside and outside the duck with a clean towel while it is hot, then apply crisp pulp on the duck's surface with a brush, and then hang the duckling in a cool and ventilated place to dry.
4. Put a clean pot on the fire, add refined oil to heat it, fry the duckling until the skin is red and crisp, then take it out, let it cool, cut it into strips, restore it to duck shape, put it into strips, brush it with sesame oil, and pour it with onion oil to serve.
note:
1. Ducks must be fully tasted during curing.
2. When steaming the duck, steam it until the duck meat is just cooked, and it is not advisable to steam it too soft.
3. Be sure to dry the water on the duck before coating the crispy pulp, which should be evenly coated.
4. When frying ducklings, the oil temperature should not be too high. Generally, the oil temperature should be controlled at 50% to 60% heat, and the fuel consumption should be wide.
5. When frying, you can hook the duck neck with an iron hook and pour hot oil on the duck body continuously to make it heated evenly.
6. Preparation of crispy pulp: evenly mix 150g of Zhejiang red vinegar, 75g of Shaoxing wine, 125g of maltose and 125g of dry flour to obtain the finished product. Onion sauce is made of 25g chopped green onion, 30g seafood sauce and10g sesame oil.