On the streets of Xiamen you can often see such a picture: a dozen to dozens of bright yellow casserole dishes placed in front of the store, "Puff" the sound of rolling up and down, the hot air eager to run out of the gap around the pot cover, but not close, pot pots and pots of boiling ginger duck from the cold wind in the unique flavor of the silk over, the nose smelled it! The smell of the pot's unique aroma wafts over from the cold wind, and the nose will be moved by the taste of the food.
How to make ginger duck
Main ingredient: one duck, 100 grams of ginger
Seasoning: soy sauce, salt, monosodium glutamate (MSG), sugar, white wine, sesame oil, maltose
Steps
1, the duck is washed, drained, and the meat is slightly forked a couple of times, so as to taste the seasoning.
2, duck body pour into the soy sauce and other seasonings marinade, the middle to turn a few times at the right time. Half an hour later, and then take the appropriate amount of salt, monosodium glutamate and other seasonings sprinkled on the duck to spread evenly.
3, take out a purple casserole, in the bottom of the pot spread with ginger mother, add maltose and sesame oil, and marinated duck into the pot, pour in the pork chop sauce and white wine.
4. Place the purple casserole on an iron pot lined with coarse salt and steam the duck, turning it over every so often to heat it evenly. Waiting for two hours, the delicious ginger duck is ready, the duck meat is soft and the pungent aroma is mouth-watering.
The secret of making ginger duck
The duck used to make ginger duck is Zhengfan duck, which has very high nutritional value. Each duck weighs about 3 kilograms and must be a female duck that has not laid any eggs because the meat is tender.
When making the ingredients, the right amount of maltose not only makes the ginger duck with a little bit of sweetness, but also increases the consistency of the soup base, and the duck meat is also more soft and tender. This is honey, sugar can not replace.
The reason for the popularity of ginger duck is related to its uniqueness:
1, attractive food color, aroma, fresh taste, rich in nutrients, which is unique in the taste of slices of ginger;
2, spring and summer to get rid of summer dampness, autumn and winter to get rid of lung dryness, nourish the stomach and strengthen the spleen, soothe the tendons to activate the blood, remove cold and phlegm and other effects.
Finally, a lovely hand-drawn recipe
(Straits.com Xiao Shu)
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