I have several friends who went to college in Nanjing, and every time I eat and chat with them, what they miss the most is the salted duck in Nanjing.
Saltwater duck is one of the representatives of Jinling cuisine, which is also called osmanthus duck because the duck is most delicious when osmanthus flowers are in full bloom. Its meat is tender, fat but not greasy, fresh and attractive, a good brine duck set aroma, fresh, crispy, tender and other advantages in one, so it is also one of the geographical indications of agricultural products, the city of Nanjing will eat more than 100 million ducks a year, it is clear that the deliciousness is difficult to stop.
After explaining the key to delicious salt water duck, then the following we will share the specific method, we get the whole duck is a little trouble, you can do a few duck legs at home to eat, is also very good Oh!
Preparation materials: 1 duck (or duck legs 4, 5), about 70 grams of salt, 1 pepper, 3 star anise, 1 piece of cinnamon, 2 scallions, 1 large piece of ginger, 1 tsp of vinegar.
Making Steps:
① Gathering Ducks: First of all, clean the slaughtered ducks, remove the internal organs, wing tips, feet and claws and so on, and then soak in clean water to remove the blood, at least two times in the middle of the change of water, the time of soaking we to prepare the marinade with the pepper salt and clear brine;
② Making pepper salt: frying pan without oil to heat, and then under the salt and pepper dry frying on a small fire, the total amount of a 70 grams or so will be enough, salt than pepper some more, has been stir-fried on a small fire until the smell of pepper, salt color darker can be sheng out of the spare ;
③ Making clear brine:
After draining the duck inside and outside evenly smeared with our preparation of pepper salt, smeared after the duck will be left to dry-cure flavor for 1 to 3 hours (1 hour in summer, 2 to 3 hours in winter). After the dry marinade, put the ducks directly into the brine we prepare, 2 hours in summer and about 4 hours in winter.
⑤Confume the duck: Take a large pot and add about 2.5L to 3L of water, add some sliced ginger, sliced green onion, 1 star anise and about 15g of salt, bring to a boil, then lower the heat to low and keep the soup at a light boil. The duck from the brine into the soup pot submerged, about 15 minutes or so out of the duck to control the duck belly soup, and then submerged, a little bit out, repeat 3 times after the duck into the soup pot, still keep the minimum fire and warm up for another 15 to 20 minutes or so, fish out of the duck cooled pieces cut pieces of plate, tender and flavorful salt water duck is ready.
1, "must be clear brine in the spices are filtered out to use?"
A: It is best to operate in this way, otherwise some parts of the duck will inevitably stick to those spices when immersed in the brine, which will lead to the material flavor is too heavy, thus covering the fresh aroma of the duck meat. Salt water duck from marinade to simmering boil do not use too much overbearing spices, a little star anise and cinnamon has been considered the limit, the flavor is too heavy or complex spices will make us eat duck meat flavor.
2, "duck did not blanch, did not add wine, will not fishy?"
A: generally do salt water duck is recommended to use 2 to 3 months of tender duck, they were not heavy fishy. And we have gone through 2 marinades and the final cooking, which will use some of the daily deodorization materials, which pepper's deodorization ability is already very strong, so there is no use of cooking wine, turned to a little bit of vinegar to assist in the deodorization at the same time it can also be relieved of the grease, so there will not be a fishy taste.
3, "Why do you cook the duck in two stages at the end? Does it have to be on the lowest possible heat?"
A: The duck is cooked in two stages mainly for fear of overcooking, causing the meat and skin to lose its texture, and cooling it down a bit in the middle of the process will help the meat and skin to retain its tenderness and Q-quality texture, and not to be aged and cooked because of the continuous cooking for too long. As for the reason of using the lowest heat to cook, it's also the same reason, the same principle as some Michelin cuisine will use low temperature slow cooker is the same.
It may seem a bit complicated, but to summarize: clean the ducks - dry pickling with pepper salt - wet pickling with clear brine - simmering on low heat.
Ingredients Preparation
Ingredients: Duck
Ingredients: Salt, pepper, star anise, green onion, ginger, cooking wine
Preparation Steps
1, wash the duck repeatedly and then use kitchen paper to wipe the duck body dry of water.
2, salt, pepper, star anise, small fire fried flavor and salt was slightly yellow
3, fried pepper salt evenly spread on the duck inside and outside the surface, massage for a while.
4, with a plastic bag will be wrapped duck into the refrigerator to marinate for about half an hour
5, the pot of water, add salt, green onion knots, ginger, star anise and cooking wine to make a brine, high heat and boil for about 20 minutes off the fire
6, the marinated duck into the pot to soak for 2 hours and then once again brine boil, skimming the foam. Turn off the heat, not boiling. Simmer for thirty minutes.
7, the duck will be chopped into pieces can be plated
Brine duck, also known as cinnamon duck, is a famous specialty of Nanjing, China's geographical indications products. Because Nanjing has "Jinling" nickname, so also known as "Jinling salt water duck", renowned, has been more than 2,500 years of history.
Nanjing salt water duck has a long history of production, and has accumulated a wealth of experience in production. The duck has white skin and tender meat, fat but not greasy, fresh and flavorful, with fragrant, crispy and tender characteristics. And before and after the Mid-Autumn Festival, osmanthus blooming season produced by the best color and flavor of the brine duck, called osmanthus duck
Brine duck can best reflect the flavor of the duck, the practice of back to basics, filtering grease, drive fishy, stay fresh, in the fat and tender, often eat brine duck can also be anti-inflammatory swelling and anti-aging, cardiovascular disease patients are particularly suitable.
As far as the Spring and Autumn and Warring States period, Nanjing, that is, "building ducks" records, according to the "Wu Di Ji" records: "King Wu built the city, the city to raise ducks, hundreds of miles around." This means that as early as the Spring and Autumn and Warring States periods, Nanjing had the tradition of "building land to raise ducks". Nanjing has been known as a duck and famous for its many varieties, the number of large, wide spread, the most for China, so Nanjing has a "Jinling duck dishes 甲天下" praise.
Nutritional value
1, salt water duck duck protein content of 16% to 25%, fat 6% to 7.5%, belonging to the high-protein, low-fat food, amino acids, comprehensive, in addition to calcium, phosphorus, iron, thiamin, riboflavic acid, niacin, and VA, VD, VE and so on, is very beneficial to the human body.
2, brine duck is very suitable for people who are weak and tired, because duck meat can play a role in replenishing blood. Its therapeutic effect is also very obvious, especially for women with dry skin, you can often drink some duck soup, which can whiten the skin, nourish and moisten the dryness, and the stomach and the role of Tianjin.
3, the fatty acids in duck meat have a low melting point and are easy to digest. Containing more B vitamins and vitamin E than other meats, it can effectively resist foot fungus, neuritis and a variety of inflammatory diseases, but also anti-aging.
4. Duck meat is cold and cold, cold, sweet and salty, and the Lord is a great tonic for deficiency. Nourish the yin of the five organs, clear the heat of the deficiency labor, replenish blood and water, nourish the stomach and promote the production of fluids, stop coughing and self-frightening, and eliminate the snail accumulation.
My name is Zhou Yuanyuan, 31 years old, Heilongjiang Qiqihar people, whenever you make new friends, friends will ask, where are you from? Learned that I am Heilongjiang people, the next sentence 90% are, your Heilongjiang salt water duck is very famous, if you have been to Heilongjiang people well, will be proud to say, I have been to Heilongjiang, eaten salt water duck, really delicious.
At home, we will go to the deli every now and then to chop 1/4 of a salt water duck to relieve the craving. When I first came to Toronto, I ate salted duck twice in the restaurant, and I always felt that I didn't eat that flavor in Nanjing. That's why I made up my mind to try to make it myself. After continuous refinement, our family's salt water duck has been the reservation of friends party dishes.
Ingredients:
Fresh tender or frozen duck
Salt, wine, cinnamon, star anise, peppercorns, green onions and ginger
Steps:
1. Storm marinade: Coat the inside and outside of the duck with about 10 teaspoons of salt or talking peppercorns, place in a container with plastic wrap, put it in the refrigerator, and marinade it for two nights, and then, after marinating for a night, turn the duck over the next day, so the salt can be evenly absorbed by the duck. The amount of salt can be adjusted according to the length of the marinating time and the size of the duck.
2. Cooking: Put the pickled duck under the tap and rinse slightly, wash away floating salt and blood, put cinnamon, star anise, pepper, ginger and green onion into the duck belly, duck into the pot, add cold water to submerge the duck.
Before boiling over high heat, exchange the water in the duck belly with the water in the pot to ensure that the duck is heated evenly inside and outside, add wine, and taste the soup, it should be more salty than the usual soup, if it is not salty enough, you can add salt to the soup, if it is too salty, you can add water.
Change the heat to low and maintain the water temperature at about 95℃ for about 35 minutes, do not boil. Turn off the heat and keep the duck in the hot water in the original pot for an hour.
3. Cut the duck
Remove and let cool. Cut it when it is cool.
If you like the firmness of the salt water duck, you can put the freshly cooked duck in the refrigerator to make the meat tighten up.
(1) the addition of spices, depending on taste, in addition to Chen Pi, licorice and so on. (2) The key to the technique is that the cooking process should not boil, and the water temperature should be kept at about 95℃.
Salt water duck, it is said that a Nanjing city a year to eat a million salt water duck. It can be seen that the love of salted duck in the hearts of the people of Nanjing is how difficult to part with. When you go home from work, pass by the salted duck store and cut half a duck. Go home and fry a green vegetable, is a beautiful meal. I was lucky enough to go to Nanjing once to eat a freshly cooked salt water duck. It was really better than the one I ate in Beijing. The duck is still warm, but the silk of the duck meat, not the slightest loss of moisture duck meat, soft and delicious, salty and moderate. Unforgettable
First, fry pepper salt, put spices vary, but overall pepper, sesame leaves, cinnamon is indispensable. Stir fry until the salt changes color and the spice flavor into the salt until.
First of all, use the fried pepper salt to marinate the duck, rub the salt evenly on every part of the duck. The duck will be more evenly flavored
Hang the marinated duck to air dry for 12 hours. Give the duck a brief air-drying, a process that allows the duck to shed some of its flavor as it air-dries.
Salt brine to brine the duck, salt water duck in the cooking process need to use more than pepper salt to adjust to the salt brine. Salt brine soup can be moderate in flavor. Do not over-salted. Put the duck into the salt brine soup to boil, then turn off the heat. Allow the broth to bubble slightly. 90 degrees is the best temperature. Let the duck soak in the broth for 40 minutes. Let the duck soak in the broth for 30 minutes.
After 30 minutes of soaking, you can fish out the salted duck. At this time, the preparation of salt water duck is ok.
The duck meat is soft and tender, fat but not greasy, the duck skin is soft and salty to the bone.
How to make the best brine duck is shared here. I hope you will like it
Hello, I am very happy to answer this question for you, first of all, duck meat is consumed more in our daily life, and secondly, duck is an aquatic animal, the meat is sweet, cold, into the lungs, stomach and kidney meridian, nourishing, tonifying the kidneys and other effects.
Saltwater duck to Nanjing region is particularly famous, in the material is extremely simple, but to do a good job of this saltwater duck must master the following steps, the following I will teach you how to do authentic saltwater duck,
Ingredients selected
The first step: selection of a month or so of young duck, remove the small wings and palms of ducks, ducks under the wings of the openings to take out the guts, water rinsed and dried can be.
The second step: in the pot into the salt, sesame leaves, pepper stir-fried in a bowl and spare.
The third step: the above fried ingredients from the opening into the duck belly, try to make the ingredients in the body evenly attached, with the rest of the fried salt coated in the duck exterior, remember to spread evenly, and then put into the pot to marinate for about 4 hours, remove the hanging to a cool ventilated place, in the duck body stuffed with slices of ginger, scallion knots, dashi.
Step 4: Put the right amount of water in the pot to boil, add ginger, scallions, dashi and the right amount of cooking wine, lift the duck feet into the boiling water for 5 minutes to fish out, put it into ice water for 10 minutes, then put it into boiling water for 25 minutes to simmer on medium heat.
Step 5: Wait for the duck to cool down and then you can serve.
This dish is easy to make, if you like it, you can learn to do it at home. Thank you
Saltwater duck is a famous specialty of Nanjing, belonging to the Jinling cuisine, is one of the representatives of the Jinling cuisine, also known as cinnamon duck, is a Chinese geographical indication products. Because Nanjing has "Jinling" nickname, so also known as "Jinling salt water duck", renowned, has been more than 2,500 years of history.
Nanjing salt water duck has a long history of production, and has accumulated a wealth of experience in production. The duck has white skin and tender meat, fat but not greasy, fresh and flavorful, with fragrant, crispy and tender characteristics. The best color and taste of brine duck is made around the mid-autumn season when osmanthus flowers are in full bloom, and it is called osmanthus duck.
Salt water duck can best reflect the flavor of the duck, practice back to basics, filtering grease, drive fishy, stay fresh, in the fat and tender, often eat salt water duck can also be anti-inflammatory swelling refuses to age, cardiovascular disease patients are particularly suitable.
2 duck legs, wash and wait for use. Treatment of duck legs to make it quickly flavored with three points: a kitchen paper will be duck legs dry water; two with a toothpick in the duck meat, skin on some holes; three is hot salt wipe duck legs, remember to more hand rubbing.
2. salt, pepper, fennel dry pan frying incense, frying until the salt becomes yellow, the aroma out can be sheng out to be used (I fried a little too much)
3. will be wiped after the salt of the duck legs into a container, cover or plastic wrap refrigerator refrigeration for more than 24 hours (24 to 48 hours is appropriate)
4. between every half day will precipitate the brine poured out
5. water Rinse the salt and pepper on the duck legs, cold water into the pot, the water should not be over the duck legs, add ginger, garlic, onion knots with cooking
6. After the water boils, add 2 tablespoons of cooking wine, turn to medium-low heat for about 20 minutes
7. Fished out, cooled, and then cut into pieces on the plate
Did you learn how to do it?
Home-made salt water duck!
Ingredients
Duck legs, salt, pepper, cumin, ginger, green onions, star anise (fennel), sesame leaves, chicken broth, cooking wine
Practice
1, the pot is hot, put salt, pepper, cumin (ratio 2:1:1), small fire until the crackling, the flavor of the overflowing, (with a small fire dry frying, or it will be burned, the salt is almost a little bit yellow on the good)
2, while hot, evenly sprinkled on top of the duck legs, put a layer of sprinkle layer;
3, sealed with plastic wrap, into the refrigerator for 1-2 days.
4, take out the duck legs, rinse off the salt, cumin, pepper;
5, take a casserole, put ginger, scallions, aniseed (fennel), sesame seeds, chicken essence, add the right amount of water (can not over the duck legs);
6, the water boiled, under the duck legs, add the wine, and then boiled, then turn to a small fire (small enough to barely bubble), 10 minutes, turn off the fire, simmering for 20 minutes (no need to suspect that the Half an hour of efficacy, enough to let the duck legs cooked, but also very tender);
7, immediately fish out, wrapped in a plastic bag, into the refrigerator freezer (frozen is in order to make the duck meat elastic, not easy to cut);
8, cooled through, you can slice the plate (do not freeze too much)
Step 1
Nanjing brine duck approach
Nanjing brine duck approach
Nanjing brine duck approach
Nanjing brine duck approach
Nanjing brine duck approach
Nanjing salt water duck production History A long history, duck skin white meat tender, fat but not greasy, fresh flavor, with fragrant, crispy, tender characteristics. The salted water duck made before and after the mid-autumn season when the osmanthus flowers are in full bloom has a better color and taste, so it is also known as the osmanthus duck.Today, Zhengzhou New Oriental Culinary School masters to tell you about the practice of Nanjing salt water duck.
First of all, you need to prepare the materials: duck, pepper, salt, star anise, sesame leaves, cooking wine, ginger, green onion, pepper salt.
The method is as follows:
1, take the pepper powder, salt in the pot to fry;
2, the duck will be washed, with hot pepper salt smeared all over the duck;
3, the duck will be hung up to dry (20 hours or so);
4, take a crock pot, add star anise, sesame leaves, cooking wine, ginger, scallions, pouring in the water, so the water does not exceed the duck;
5, open medium heat, cut into pieces of duck simmering for 1 hour;
6, stewed, remove the plate can be.
In this way, Nanjing salt water duck is ready, come and see if you do the same with the master!
Saltwater duck is a famous specialty of Nanjing, belonging to the Jinling cuisine, is one of the representatives of the Jinling cuisine, also known as osmanthus duck, is a Chinese geographical indication products. Because Nanjing has a "Jinling" nickname, so also known as "Jinling salt water duck", a long time famous, has been more than 2,500 years of history.
Nanjing salt water duck has a long history of production, and has accumulated a wealth of experience in production. The duck has white skin and tender meat, fat but not greasy, fresh and flavorful, with fragrant, crispy and tender characteristics. The best color and taste of brine duck is made around the mid-autumn season when osmanthus flowers are in full bloom, and it is called osmanthus duck.
Salt water duck can best reflect the flavor of the duck, practice back to basics, filtering grease, drive fishy, stay fresh, in the fat and tender, often eat salt water duck can also be anti-inflammatory swelling refused to age, cardiovascular disease patients are particularly suitable.
Intentionally can come to the school to specialize in the study of Ha;