Flavor: savory flavor Craft: bamboo grilled Three cups of duck ingredients: main ingredients: 100 grams of duck head, 200 grams of duck wings, 150 grams of duck palms, 200 grams of duck neck
Seasoning: 20 grams of soy sauce, 35 grams of glutinous rice wine, 25 grams of peanut oil Three cups of duck features: a unique, pure and simple rustic flavor makes the diners have to fall in love with. The most important thing to remember is that it's a good idea to have a good time and to have a good time. Teach you how to do three cups of duck, how to do three cups of duck is delicious 1. first oil hot, and then the soy sauce, Jiujiang rice wine into the hot open together;
2. when three cups of material after the boiling out of the fragrance, you can put the material into;
3. plus sugar (so that you can neutralize the salty soy sauce) with a small fire has been constantly turning the material;
4. about 45 minutes, the sauce becomes concentrated and can be removed;
4. about 45 minutes, the sauce becomes After about 45 minutes, the sauce will be concentrated and can be removed from the oven;
5. After the duck is cooked, let it cool down and cut it into serving plates;
6. Finally, drizzle with the sauce used to cook the duck and you are ready to serve. 豉汁蟠龙鳝(粤)的做法详细介绍菜系及功效：粤菜 家常菜谱 粤菜 粤菜 粤菜
Flavor: black bean flavor Technique: Steaming豉汁蟠龙鳝(粤)的制作材料：主料：净白鳝1条（约重750g）。
Accessories: 10 grams of coriander leaves, 5 grams of chopped green onion.
Seasonings: 25 grams of Cantonese black beans, 15 grams of minced garlic, 5 grams of minced ginger, 2 grams of minced orange peel, 5 grams of minced mushrooms, 5 grams of minced red bell pepper, 2 grams of minced celery stalks, 10 grams of wine, 5 grams of sugar, 5 grams of soy sauce, 5 grams of monosodium glutamate, 2 grams of salt, 0.5 grams of pepper, 30 grams of broth, 5 grams of wet starch, 10 grams of sesame oil, 10 grams of cooked chicken oil, 15 grams of peanut oil, pork fat. 10g, 10g green onion, 10g ginger, dry starch. Specialties of Eel in Black Bean Sauce (Cantonese): rich black bean aroma, fresh, salty and thick flavor. Teach you how to do black bean sauce coiled dragon eel (Cantonese), how to do black bean sauce coiled dragon eel (Cantonese) is delicious 1. eel with dry starch (or salt, white vinegar) rubbed off the surface mucus, with a knife along the spine every 4 centimeters to cut a knife, do not cut off the belly, into the joints. Take out the viscera from the cut, wash and sop up the water. 2. pan sizzling well, into the peanut oil, burned to 50% hot, into the fat particles stir-fried through the spit oil (do not turn yellow), into the garlic, ginger, Chen Pi stir-fried, into the edamame, stir-fried through the aroma, into the end of the mushrooms, the end of the red bell pepper, the end of the celery stir-fried, cooking into the Shaoxing wine, add broth, sugar, soy sauce, salt, pepper, monosodium glutamate, stir frying, dripping into the chicken oil out of the pan to cool, and the eel! Mix well. Put the eel into a glass dish, plate into a coiled dragon shape (head in the center), insert the green onion into the mouth of the eel, pour the rest of the juice on the eel, code on the ginger slices, into the steamer basket with a high flame steam for about 10 minutes until cooked and removed. Remove the green onion, ginger, decant the original juice into the pot, boil with wet starch thickening, pour on the eel in the dish, the green onion sprinkled on. Heat sesame oil in a pot, pour on the scallions, sprinkle with coriander leaves that is. Jinling sliced skin duck practice details cuisine and efficacy: Cantonese cuisine private dining constipation recipes spleen appetizing recipes malnutrition recipes
flavor: salty taste technology: open hearth grilling Jinling sliced skin duck preparation materials: main ingredients: duck 1800 grams
Supplementary ingredients: 15 grams of shrimp
Seasoning: 10 grams of ginger, 25 grams of green onion, 15 grams of salt, star anise 10 grams of shrimp paste 50 grams of sugar, 15 grams of white sugar, shrimp paste. Teach you how to do Jinling sliced skin duck, how to do Jinling sliced skin duck is delicious 1. rope around one foot of the duck, and then hung around the wing, straighten the neck of the duck, cut open the throat to bleed, with 70 ℃ hot water immersion fading;
2. in the bottom of the right wing to open a small hole, in the small holes in a small knife to get off the three ribs, the first digging out of the esophagus, the trachea, and then hooked off the anus of the urinary intestines and kidneys of the watery membrane, take out the viscera and lungs after, chopping After removing the viscera and lungs, chop off the lower section of the feet and wings, and use a bamboo with a diameter of about 12 millimeters and a length of about 6.5 centimeters to hold up the cavity;
3. After holding up the cavity, put it into a pot of boiling water and soak it until the skin of the duck hardens, take it out of the pot to dry the water a little bit, and then paint the whole body of the duck with sugar water;
4. Use an iron hook to hold up the chin, and then use two small bamboo sticks to hold up the two wings and use a piece of the wing hairs to insert it into the anus after folding it to open up the anus and hang it in a cool and ventilated place to dry up;
5.
5. flatten ginger and scallion, and fill in the duck cavity with salt and star anise from the bottom of the wings, remove the anal wing hairs, and replace them with cork;
6. place the duck on a clean board, insert a long iron fork from the inside of both legs, and then from the shoulders, and then put the duck's neck around the fork, and then finally insert the tip of the fork into the jaw;
7. hold the fork with the handle so that the tip is slightly upward. The fork handle, so that the fork tip slightly upward tilt, in the charcoal grill duck head, neck, and tail, grilled to light red;
8. medium heat frying pan, under the oil, burned to 50% hot, put the shrimp slices deep-fried until crispy, poured into a strainer to drain the oil, take out of the large dish;
9. then with a high fire roast duck body, until the deep red is ripe;
10. just roasted the duck immediately on the board, with a kitchen knife slices Put the freshly roasted duck on the board immediately and slice 24 slices with a cleaver;
11. lay the sliced duck on top of the shrimp slices and serve quickly;
12. put on the lasagna, green onion ball, and 50 grams of seafood sauce at the same time;
13. cut off the head, wings, tail, legs and breast meat of the duck that has already been sliced;
14. heat up a frying pan over a medium heat and put in the oil until it becomes ripe, then put in the head, wings, tail and breast meat and fry for about 1 hour, The duck head, wings, tail and breast meat, about 1 minute until cooked;
15. Drain the oil and take out and cut into pieces to serve on a plate, built into the shape of a duck again on the table. Jinling sliced skin duck production tips: 1. in the fading water temperature should be appropriate, too high, the duck skin is not easy to color, too low, fine hair is difficult to pull clean. It is also easy to pull through the skin, baked with spots;
2. support duck, support one end of the peeling flat, the other end of the two sides of the diagonal cut into a fork, the flat end of the top of the duck chest, the fork end of the top of the spine;
3. Roasted to constantly rotate, so that the duck whole body heated uniformly;
4. because of the process of overfrying process, the need to prepare 1000 grams of peanut oil.
Fried milk recipe details cuisine and efficacy: Cantonese cuisine dessert / snack
flavor: sweet technology: crisp fried Fried milk ingredients: main ingredients: milk 500 g
Auxiliary ingredients: 25 grams of egg whites, starch (corn) 100 grams of baking powder 25 grams of wheat flour 50 grams
Seasoning: sugar 50 grams of 50 grams of butter, 50 grams of peanut oil, 50 grams of butter, 50 grams of wheat flour
Seasoning: 50 grams of sugar, butter, 50 grams of oil, 50 grams of oil, 50 grams of butter, 50 grams of oil, 50 grams of oil, 50 grams of oil, 50 grams of oil, 50 grams of oil, 50 grams of oil. Peanut oil 50 grams, salt 3 grams Fried milk features: outside the golden yellow, inside the white, outside the crispy, inside the soft tender. Teach you how to make fried fresh milk, how to make fried fresh milk is delicious 1. milk into a copper pot on the fire, add pineapple flavoring 0.1 grams, butter, sugar, boil the pot under 100 ml, water starch thickening, with a wooden spatula stirring in one direction;
2. When the milk thickens pour into the square plate brushed with butter, a little cooled, put in the refrigerator;
3. will be the flour, cornstarch, stinking powder 5 grams, baking powder, Salt, egg white, peanut oil, water, mix well, made of crispy paste;
4. pan sitting on the fire, under the peanut oil, burned to 5 ~ 6 into the heat, the milk blank cut into diamond-shaped small pieces, the first dip in the dry starch, and then hang crispy paste, under the frying pan frying until golden brown fish out;
5. fried milk on a plate, sprinkled with sugar can be on the table. The production of fried milk tips: 1. boiling milk should be stirred in one direction;
2. strict control of the proportion of water starch and milk, so that the milk billet soft and hard moderate;
3. will be crisp paste on the good, still for a while, before you can use;
4. milk billet gently with a spoon to push, to avoid sticking, so that the heat is uniform, the color of the color is the same shade of heavy oil once again, so that the outside of the burnt inside; < /p>
4. milk billet with a spoon gently push, to avoid sticking, so that heat uniformity, color shades of the same, heavy oil once again, so that the outside of the caramel; < /p>
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5. 10 grams of agar, add a little water evaporation, into the milk, stirring, and then frozen molding, so that the milk embryo tough, easy to change the knife hanging paste, agar dissolved after the frying, milk is more soft;
6. Because there is a process of frying, you need to prepare 1000 grams of peanut oil.
Tips - Food Compatibility:
Egg white: egg white can not be eaten with saccharin, soy milk, rabbit meat.
Snow pear double crisp practice details cuisine and efficacy: Cantonese cuisine constipation recipes heat detoxification recipes expectorant recipes thyroid disease recipes
flavor: savory flavor process: mix Snow pear double crisp preparation materials: the main ingredients: jellyfish 300 grams
Supplementary Ingredients: pear 50 grams, 100 grams of celery
Seasoning: 5 grams of salt, 10 grams of sesame oil Teach you snow pear double crisp How to do, how to do pear double crisp is delicious 1. jellyfish soaked in water for three or four hours after cutting fine wire;
2. celery, pear are washed and cut fine wire;
3. jellyfish filaments, celery wire, pear wire mix well, add refined salt, sesame oil can be.
Tips - Food Compatibility:
Jelly Fish Head: Jelly Fish is not to be pickled with sugar, otherwise it can not be stored for a long time.