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Formula and manufacturing method of spicy duck head
Raw materials: 14 duck head (125g/ piece), material a (50g of mushroom of Tianmu bamboo shoot, 35g of celery stalk, green and red pepper strips 15g, 25g of onion strips, 30g of garlic seeds, ginger slices 10g, etc.

Seasoning: 3 g of refined salt, 2 g of monosodium glutamate, 300 g of old oil in a griddle, 25 g of secret sauce, 30 g of fresh pepper oil, 0/0 g of sesame sauce/kloc-,0/2 g of Shaoxing wine/kloc-,5 g of bean curd, 0/80 g of special oil/kloc-,650 g of special brine and 2 kg of soup stock.

Steps:

1. First, stew the Tianmu bamboo shoots and the water-growing mushrooms in broth until they are tasty, and blanch the soybean sprouts for later use;

2. After the duck head flies, marinate it in special brine until it is 80% mature, take it out and drain it, cut the marinated duck head in half with a knife, and soak it in 60% to 70% hot oil for 3 seconds;

3. Heat the pan with big fire, inject the old oil and special oil into the pan, then add the onion, ginger and garlic to saute, add the seasoning, then pick up the material A and put it at the bottom of the pan, then pour the fried duck head, add 350 grams of stock to simmer slightly, and put the duck head (meat side down) neatly into the pan after taking out.

4. After the guests finish eating the duck head, the waiter will remove the duck head, inject special brine into the hot pot basin, add 2000 grams of broth to taste, serve it in an open hearth, and rinse it according to the vegetarian dishes and staple foods ordered by the guests.

Self-control exercise

The same dry pot spicy duck head can make another taste, and the addition of sugar makes the duck head a little sweeter.

Ingredients: 500g duck head, onion, ginger, dried pepper, pepper, salt, cooking wine, sugar and soy sauce.

Steps:

1. Wash the duck head, drain it slightly, blanch it with boiling water, take it out and drain it;

2. Heat oil in the pot, saute pepper and dried pepper, add duck head, add onion and ginger slices, stir fry, add a little water, add cooking wine, sugar and soy sauce to taste, cook until it is mature, and add salt to taste;

3. Pour the duck head into the dry pot, drain the juice and serve.

After the duck head is thawed and washed, add 50g of ginger, 50g of onion, 0/00g of refined salt/kloc-,cooking wine and nitrate, and mix well. Marinate 12 hour or so, rinse with clear water and blanch in boiling water.

Make marinade

Cut dried Chili into knots, soak other spices in water and drain. Monascus rice is boiled with 1200g water, and the filter residue is reserved for use.

Light a clean pot, add oil and heat to 30% heat, add diced dried chili, spices and the remaining ginger and onion, stir fry, add fresh soup and Redmi water, add refined salt and monosodium glutamate to boil, and simmer for 2 hours until the fragrance and spicy taste escape, thus obtaining the marinade.

Seawater curing

Put the preliminarily processed duck head into the boiled marinade, marinate it with medium fire for 10 minute, turn off the fire, let the duck head continue to soak in the marinade for 20 minutes, then take it out, let it cool, and cut into pieces to eat.

frying pan

Put the preliminarily processed duck neck into the fried spicy sauce in a dry pan, stir-fry for 5 minutes on high fire, turn off the fire, and let the duck head taste in spicy sauce and spicy oil for 2 minutes before eating.

Key point editing

Duck heads should be stored in bags for cold storage, so you must add salt and blanch them before pickling, otherwise the taste will be very heavy. In addition, the color and flavor of liquor are good when it is pickled, but it should not be excessive, so as not to destroy the original flavor.

Millet pepper is the best dried pepper, because it is red, shiny and spicy. Keep the pepper seeds after cutting them into festivals, because they have the function of enhancing fragrance. When frying dried peppers, it is advisable to replay the refined oil and stir-fry it slightly (don't stir-fry it to spicy taste). After adding fresh soup and cooking, it can highlight the "thick and spicy" flavor.

Most braised duck head restaurants claim to have used dozens of spices. In fact, according to the chef's trial, there are not many kinds of spices and the quantity is not large. Only eight or nine spices are needed. The key is to master the examples and dosage, so that the spices can achieve the effect of harmonizing the taste and present a kind of nonchalant fragrance.

In fact, it is not difficult to make the stewed duck head taste spicy to the bone, because the spinal cord in the spinal canal matures and contracts to expose small holes. When marinating, the spicy oil juice enters the hole, which will make the bones taste spicy and the duck head will mature quickly. In order to make it tasty, it should be soaked in spicy marinade after pickling.