Introducing two ways to eat:
One, ginger buds fried duck slices
Main ingredient cinnamon duck 1, ginger buds 300 grams, 100 grams of green pepper, egg white 70 grams. Seasonings 80 grams of vegetable oil, 100 grams of tomato sauce, 100 grams of sugar, 70 grams of vinegar, 20 grams of cooking wine, 70 grams of wet starch, 10 grams of salt, monosodium glutamate (MSG) 8 grams of minced garlic.
Production process:
(1) will be slaughtered and processed duck pick meat to remove the bones, cut into thin slices, with egg whites, wet starch 40 grams of cooking wine, salt appropriate amount of mixing, the duck slices slurry good. (2) ginger buds sliced, with a little salt marinade to its moisture use. (3) tomato sauce, sugar, vinegar, cooking wine, wet starch and water (50 grams) in a pot to boil, cooled ginger buds into the marinade for about 3 hours to remove. (4) Cut the green pepper into slices. (5) and then pickled ginger buds of sugar and vinegar add monosodium glutamate, garlic and wet starch (20 grams) modulation into thin gravy standby. (6) frying spoon on a high flame, pour the oil is hot, into the duck slices stir-fried about 1 minute or so out, another ginger buds, green peppers, etc. into the frying spoon and into the sugar and vinegar gravy, and then stir-fry for 2 minutes that is into.
Two, sweet sauce ginger buds
Sweet sauce ginger buds is a traditional Beijing sauce dishes in a delicious delicacy.
Raw material recipe Fresh buds 100 kg salt 25 kg two sauce 50 kg sweet sauce 140 ~ 150 kg
Method
1. Selection: ginger buds selected from the summer ambrosia generation of young shoots, fat and white, harvested after washing the soil for pickling.
2. Pickling: fresh ginger and salt, set a layer of fresh ginger sprinkled with a layer of salt, pay attention to the upper layer slightly more than the amount of salt added to the lower layer.
3. Sauce: in order to ensure the quality of sauce, ginger buds sauce should be carried out in two steps. The first sauce is the pickled ginger buds weighed into the water soaked 5 to 6 hours, precipitation of some of the salt in the ginger, squeezed out part of the excess water, and then put into the second sauce (i.e., the previous sauce left in the sauce) in the sauce. Then fish out the ginger buds from the first sauce jar, remove the sauce sticking to it, and put it into the original sweet noodle sauce. In the early stage of the sauce making, you should pay attention to beating the pickle 3 to 4 times a day, and then you can reduce it as appropriate, and it will be matured into a finished product after 2 weeks.
Features: golden yellow, shiny. Eating sweet, salty and spicy, crispy and fresh, with a strong sauce flavor and ester aroma.