Glutinous rice duck roll
Ingredients and materials
condiments
Sliced glutinous rice duck
condiments
Salt, sugar, chicken essence, oyster sauce?
How?
1.？ Soak glutinous rice in water for 2 hours, drain and add salt, sugar, chicken essence and oyster sauce.
2.？ Slice the duck, roll it with the attached glutinous rice, tie it with a rope and steam it for more than 30 minutes. After steaming, take out the rope and bake it in the oven 180 degrees for about 15 minutes. The duck skin will be fine after coloring. After cooling, slice and set the plate.
Duck, glutinous rice and lotus leaf buns
Ingredients and materials
condiments
400 grams of glutinous rice, 200 grams of duck legs, 5 salted duck egg yolks and 5 mushrooms.
condiments
Oil, salt, sugar, cooking wine, soy sauce, onion, ginger, sesame oil.
Appropriate amount of chicken essence, 2 lotus leaves, and appropriate amount of star anise.
Practice steps
1. Prepare ingredients. 2. Wash mushrooms and glutinous rice, soak for 20 minutes, and then drain.
Step 3 cut the lotus leaf into large pieces
4. Rinse and soak in warm water for 20 minutes.
5. Wash the duck leg, bone it and cut it into small pieces.
6. Add ginger and star anise
7. Add salt, sugar and cooking wine
8. Add seasonings such as soy sauce and sesame oil and stir for 30 minutes to taste.
9. Put the duck into the glutinous rice, add some sesame oil and stir well.
10. Take a lotus leaf, dry it and apply some vegetable oil.
1 1. Put some duck and glutinous rice.
12. Put a mushroom on it.
13. Put a salted egg yolk.
14. Wrap it and tie it with cotton thread.
15. Put it in a steamer and cook for 30 minutes on high fire.
16. Turn to low heat and steam for 80 minutes.
17. stew 15 minutes later, turn off the fire and take it out.
18. Cut the cotton thread and sprinkle some chopped green onion.
skill
1. Put some oil on the lotus leaf and add glutinous rice, so that it is easier to take the glutinous rice off the lotus leaf after steaming.
If it is done well, it will save time.
This kind of glutinous rice uses salted egg yolk, which is more fragrant when stirred.
Crispy glutinous rice duck
Ingredients and materials
1 salted duck (about 500g), glutinous rice 700g, refined salt salad oil 2000g, monosodium glutamate and pepper (about 80g).
Practice steps
1. Cut off the head of the salted duck, leave it as a dish decoration, remove the duck bones, and gently pat the boneless duck meat with the back of the knife; Wash glutinous rice, put it in a clear water pot to boil, drain the water in the pot, steam it in a cage, mix it with refined salt, monosodium glutamate and pepper, and divide it into two parts.
2. Brush a layer of oil on a clean stainless steel plate, pour in half of steamed glutinous rice and spread it evenly, then spread the prepared flat duck meat on the glutinous rice and gently compact it, then pour in the other half of glutinous rice to smooth it, completely cover the duck meat, and finally press it with a heavy object for about 24 hours.
3. Clean the pot on the fire, add salad oil and burn it to 40% heat, add the pressed glutinous rice duck, take out the pot when the appearance is golden, change the knife into strips and put it on the plate, and finally serve.
skill
Pay attention to make the meat loose and smooth when you beat ducks; When frying glutinous rice duck, you must slowly heat up and soak it, otherwise it will fry until it is cold in the outside and affect the taste of the dish.
Duck glutinous rice
Ingredients and materials
Duck 1 (about 750g) High quality glutinous rice 2000g lard 75g refined salt 40g cooking wine 20g ginger juice 50g.
Practice steps
1. Take the whole slaughtered duck, marinate it with 20g of refined salt, 20g of cooking wine and 20g of ginger juice, cook it in a pot, take it out and drain the water, smear it inside and outside the duck with cooking wine, fry it in an oil pan until golden brown, take it out of the pot, let it cool, and cut it into thin slices to get delicious duck meat.
2. Select high-quality glutinous rice, soak it for 4 hours after elutriation, filter it with a dustpan, and steam it in a steamer with high fire.
3. Clean the wok, add lard to heat it, put the cooked glutinous rice into the wok and mix well, sprinkle the salt water prepared with 20g refined salt evenly, scoop it up and continue to mix well, then put the wok on the brazier and keep it warm with charcoal head.
4. When eating, scoop in 200 grams of mixed glutinous rice and 30 grams of sliced duck meat in each bowl and serve. The bottom of the pot is brown, but the rice is brown, hard, brittle and dry.