(main ingredients and auxiliary ingredients)

Dry silver ear .... .15 g

Salt .... .2 g

Duck tongue .... .20pcs

Shaoxing wine .... .15 g

Cucumber .... .75 g

Monosodium glutamate .... .3 g

Chicken and duck soup . .1250 g

(Cooking method)

1. Soak the fungus in warm water for 1 hour, remove the yellow roots, wash away the sand and other

impurities, squeeze out the water, and tear it into small pieces with a diameter of 2.5 cm.

2. the duck tongue with 70% boiling hot water to take out, tear off the tongue of the skin membrane, wash, and then put

in the boiling water pot cooked, fish out with cool water soak cool. Then, from the root of the duck tongue to remove the tongue inside the brittle bone, with

water to wash away the tongue heart of the bone marrow like oil, fished into a colander to drain the water.

3. Wash the cucumber, slice it horizontally into long strips 0.66 centimeters thick, with the skin facing upward at intervals of 0.33 centimeters wide

meter into a knife (the length of the knife is about 4/5 of the length of the yellow claw); cut the cucumber off at intervals of 5 knives, and***

cut 10 segments. Each section is broken into five claws, and then the second and fourth pieces are rolled outward and tucked in the seam,

that is, the butterfly pattern.

4. 250 grams of chicken and duck soup

poured into a soup ladle, put 5 grams of wine, 0 grams of salt, 1.5 grams of monosodium glutamate (MSG), with a strong fire boil, under

into the duck tongue. When the soup is open again, skim off the foam, down into the silver fungus blanch a little, then the duck tongue and silver fungus fishing

into a large soup bowl, with the yellow claw flower. Then, another clean soup ladle on the fire, pouring chicken and duck

Soup 1000 grams, add 10 grams of wine, 1.5 grams of salt, 1.5 grams of monosodium glutamate, stirring the spoon to boil, along the side of the bowl

Shuffling poured into a large bowl of soup containing duck tongue and ginkgo fungus into it.

(process key)

1. cook duck tongue, boiling water in the pot, keep slightly boiling, cook about 20 minutes.

2. You can also use bean sprouts instead of cucumbers, using only the two tender leaves from the upper fork.

3. This is a soup dish that should be light in flavor, not salty.

(Flavor characteristics)

"Blanch silver fungus duck tongue" is Beijing Quanjude roast duck restaurant "duck seat" in a famous: soup dishes. This

The essence of the dish is to remove the skin and bones of the tiny duck tongue, do time-consuming and laborious. The color of the soup is yellowish and clear,

with silver fungus blossoming and white peonies, a duck tongue and cucumber floating in the middle, making it elegant and unassuming. Taste it,

crisp, soft and tender at the same time, the taste is extremely fresh.

The texture of the duck's tongue is relatively special, stewed texture is relatively soft and glutinous, soy sauce roasted to eat more tough, chewy, but very few will be deep-fried duck tongue. This "Wushan Duck Tongue" can be said to be a unique way to deep-fry the duck tongue beat powder, crispy, flavorful and delicious.

〖Main ingredient〗Duck tongue

〖Accessories〗Aromatic leaves, ginger, scallions, red pepper, garlic

〖Seasonings〗Cooking oil, salt, seasoning, soy sauce, starch, pepper, hot sauce, fried chicken powder

〖Practice〗

1. First, wash the duck tongue, take the leaves, ginger, scallions, pepper, hot soy sauce, fried chicken powder, pickled to taste, and then shot on the starch.

2. Start a frying pan, burn to seventy percent of the heat, the duck tongue into the pan, fried to golden brown, fish out.

3. In the pan, leave a little oil, put green onions, red pepper, garlic, pour into the fried duck tongue, plus monosodium glutamate, pepper, yellow wine stir-fry a little, out of the pan on the plate.

〖Features〗The duck tongue is crispy and flavorful.

Recipe Name: Duck Tongue with Cordyceps

Cuisine: Sichuan

Type: Local Specialties

Basic Characteristics: Freshness, rich flavor, beautiful shape

Basic Ingredients: Duck Tongue: 500 grams (100 pcs.), Cordyceps: 60 grams (100 pcs.). Ingredients: 50g of white lotus rice, 1 duck about 1250g, 750g of pork ribs. Seasoning: 10 grams of ginger, 10 grams of green onion, 4 grams of Sichuan salt, 15 grams of wine, 1 gram of pepper, 1 gram of monosodium glutamate.

Production process

1. With the root of the thick texture of the cordyceps, with warm water to clean sediment, remove the root feet, soak back to soft.

2. Duck, ribs cleaned, chopped into pieces, into the boiling water to remove blood stains installed in the soup plate, plus ginger (5 grams), green onion (5 grams), shaoxing wine (8 grams), Chuan salt (2 grams), water on the cage steamed for about 2 hours, made of special duck soup about 1000 grams.

3. Lotus seeds soak up, remove the skin, heart, steam poi.

4. Select the complete duck tongue, wash and cook to remove the bone. Cordyceps one by one into the duck tongue into the bowl, add ginger (5 grams), green onion (5 grams), shaoxing wine (7 grams) 250 grams of duck soup, Chuan salt (2 grams), on the cage steaming stereotypes.

5. The duck tongue has been steamed cordyceps turn buckle into a large plate, cooked lotus seed set in the duck tongue around, pour into the special duck soup (duck, pork ribs for other purposes) that is to become.

Sauce duck tongue

Main ingredient: duck tongue

Seasoning: abalone sauce, abalone sauce oyster sauce, green onions, ginger pieces

Cooking method: sauce

Production method:

1, will be washed duck tongue, remove the root of the tongue (another) flying water, rubbing hard to wash off the tongue and mucous membranes, rinsed clean;

2, frying pan put the bottom of the oil explosion incense onions, ginger pieces, put the bottom of the oil, put the onions, ginger pieces, and the tongue. Ginger, put abalone sauce, abalone sauce oyster sauce, sautéed, add water to put the duck tongue boil, knock off the foam, move the sauce over low heat 8 mature, off the fire soak;

3, to be the temperature of the sauce down to a little hot when the fish out of the control of the sauce, cool can be placed on a plate on the table.

Features: The sauce is rich and flavorful, and it is very tasty in the mouth.

The key to making:

1, the duck tongue in the pot before the sauce must be washed;

2, to the sauce to 8 mature to remove from the fire, or to be cooled by the sauce on the duck tongue overcooked

XO sauce green duck tongue

Materials: 250 grams of small Tongcai, 100 grams of duck tongue, 75 grams of white fruits, XO sauce appropriate amount of

Measurement:

Plans:

This is the first time that the duck tongue has been used in the past, but it is a good thing that the duck tongue was used in the past, as it was not used in the past. /p>

1, duck tongue seasoned with ginger and scallions, into the cage simmering over, remove and scrape the tongue.

2, the small Tongchuan trimmed neatly, fly through the water to be used. Start the pan, the small Tong vegetable into stir-fry until cooked, into the dish.

3, add duck tongue, white fruit, XO sauce, stir fry for about 2 minutes, pick up, put on top of the small Tongchuan can be.

Analysis: XO soy sauce rich in seafood flavor, taste mellow and slightly spicy, oily and bite, suitable for stir-frying poultry and livestock and other raw materials, "XO Sauce Green Duck Tongue" in the main ingredient of the duck tongue to reduce the amount of ingredients to increase the amount of small Tong vegetable, the intention to confuse the distinction between primary and secondary materials, appearing to be colorful and bright, and at the same time the combination of meat and vegetables, to modulate the appetite of the eaters. At the same time, the combination of meat and vegetables can adjust the appetite of the eater, not to produce a greasy feeling, suitable for the new dietary needs of urbanites.

Tea duck tongue

Raw materials: raw materials:

200 grams of duck tongue seasoning soy sauce 1/2 cup, rock sugar, tea 1 tbsp each, cinnamon sticks 2 pieces, star anise 4, 2 fruits, cloves

Methods: 1) blanch the duck tongue for 1 minute, sheng up and set aside.

2) seasonings (except tea) boiled for 20 minutes, add tea, boil for another 5 minutes, filter and take the juice.

3) Roll the seasonings, add the duck tongue and cook for 5 minutes, then roll over low heat for another 1 hour, and serve when cool.

Features: You can use any flavor of tea for this recipe, and the duck tongue only needs to be boiled for a few minutes.

Duck Tongue in Red Oil

Raw Materials: Ingredients:

600g of duck tongue, 1 pot of red oil marinade.

Method: (1) the duck tongue blanch with boiling water, wash and spare.

(2) will be red oil marinade boiling, put the duck tongue, large fire after boiling, change the small fire brine about 40 minutes, turn off the fire and wait for the cool, and then into the plate can be.

Recipe Name Duck Tongue in Hanging Pot

Cuisine Shanghai

Type Shanghai

Basic Characteristics Bright color, sour flavor.

Basic Ingredients Duck tongue, asparagus, secret marinade.

1, wash the duck tongue, put it into the marinade and brine until golden brown to taste;

2, put the asparagus into the water, put it into the bottom of the pot, and then add the duck tongue into the green pepper and the broth and simmer it.

Crystal duck tongue

Raw materials:

Main ingredient: 75 grams of duck tongue. Accessories: 100 grams of crystal, 1 gram of parsley, 2 grams of maitake. Seasoning:Salt 3g.

Method:

(1) duck tongue de-boned out of water into the brine soup brine.

(2) the duck tongue with a crystal set into a spoon, cool and exit can be.

Features:

Crystal clear, soft and sharp.