The efficacy of duck neck duck neck nutritional value of duck neck what are the efficacy of duck neck
Duck neck, also known as the sauce duck neck or sauce duck neck, belongs to the sauce class food (mainly sauce duck, including sauce duck wings, sauce duck neck, sauce duck abduction, sauce duck palms, sauce duck tongue, soy sauce beef, soy sauce plate fish, sauce plate dry son, soy sauce plate lotus root, etc.), the earliest origins of the circulation in the Qing dynasty in the dongting lake district of changde, through the hunan to Sichuan and Hubei, recent years popular across the country. and Hubei, and in recent years it has become popular throughout the country. Sauce food through a variety of spices soaked, then air-dried, baked and other processes refined from the finished product color deep red, with fragrant, spicy, sweet, numb, salty, crispy, sheep, etc., is a good dish with wine.
Effectiveness of duck neck
Duck neck and have gnawing head, spicy mouth is not spicy heart, eaten without fire. Duck neck itself is high protein, low fat, has the benefit of qi tonic deficiency, lowering blood fat as well as skin beauty and other efficacy. Fresh flavor, full of aftertaste, is suitable for both young and old leisure food. China's traditional Chinese medicine believes that: duck is cool, often eat, calm the liver to remove fire. Taste sweet, function of warm tonic, beneficial gas, with spicy, hemp and dozens of flavors of traditional Chinese medicine only, so that the main complement each other, its spicy, function of detoxification and slimming. Health and beauty. Its hemp. Appetizing and beneficial to food, and spicy mutual action, with the effect of benefiting qi and nourishing blood, temperature and not manic, dehumidification to annoyance, appetizing and strengthening the spleen. Section of the formula has a wake-up call to calm the mind, blood circulation, the effect of Yin Yi kidney duck unique "duck" smell, not only the taste of fresh, fragrant and pungent spicy flavor unique, but also do not lose the flavor of the original fragrance, unique special aftertaste.
Authentic duck neck practice
1, soy sauce duck neck
Raw materials: duck neck, red old brine 2000 grams, 25 grams of green onion, ginger 15 grams, sesame oil. Spice package 1 (containing pepper, star anise, cinnamon, shennai, nutmeg, dahurica, pericarp, cloves, grass nuts, pungent each appropriate amount).
Practice:
a, duck neck soaked in warm water, scraped clean, and then put into a pot of boiling water to scald through, fished out and drained.
b, pot into the appropriate amount of water, add red old brine, spice packets, green onions, ginger, boil into the blanched duck neck, high fire boiling, transferred to a small fire sauce until the neck of the chicken crispy, remove.
c, put the duck neck on the special wire mesh, brush with sauce, small fire slow roast, until the color of golden stop, remove. Then brush with a small amount of sauce and sesame oil can be.
2, the absolute taste of duck neck
Raw materials: duck neck 3 pounds, chili powder (two tablespoons), pepper powder (two tablespoons), spleen county bean paste, star anise, grass berries, licorice, cloves, cinnamon, cumin, sesame seeds, dried chili pepper (6), pepper grains (20), dark soy sauce (to get the color), soy sauce (to get the taste), oyster sauce, salt, sugar, corn oil, ginger, garlic, broth.
Practice:
a, brine making
Pot of oil on medium heat to hot, add dried chili peppers, peppercorns, ginger, garlic stir-fry flavor, and then add broth; star anise, fructus herbaceous, licorice, cloves, cinnamon, cumin, sesame seeds, soya sauce, soy sauce, oyster sauce, salt, sugar, turn on the heat to the whole brine soup rolled, turn on the heat for 1 hour, the flavor of the four overflowed out of the brine to get it done!
The first thing you need to do is to get your hands dirty.
Begin by cooking a good brine vegetarian said D, because the meat of the duck neck to pay attention to the vegetarian silk flavor, and chewing time or to be a little strong to be good, but cooking time is short, then (such as the duck neck and brine with the cooking system), the flavor can not be, and if the brine is too long to cook and easy to rot, wood, what gnawing bird, so brine needs to be the first.
b, pre-marinated
brine cold, the duck neck first thrown into the inside of the soaking 2 to 3 hours, so that the brine can be the first flavor (to shorten the cooking time later).
c, brine
fishing out the duck neck, increase the fire will be brine re-roll, the duck neck back to the brine, this time due to the low temperature of the duck neck, so you have to wait a few minutes and so the whole marinade to open the roll, turn the fire to a small fire, the temperature of the marinade to let the fresh taste of the slow seepage of the duck neck to the neck, a small fire for 25 minutes or so on the OK, the brine is good at this time the neck of meat is still very dry and chewy, and the flavor of all in! This is the first time I've ever seen a duck neck in a restaurant.
d, fried
The duck neck out, brine out to the remaining small half of the pot, open the fire to boil, add bean paste fried flavor. Then add chili powder, pepper powder, stir fry for about 1 minute (hood to open to the maximum ah, the taste of that exciting oh, can not stand), the duck neck into the, stir fry constantly until the marinade basically see no, turn the heat down, add chicken stir fry evenly, out of the pot!