Authentic practice of boiled duck How to make authentic boiled duck in Guangzhou?
condiments
2 duck legs
condiments
garlic
3 petals
energy
1 small piece
Small onion
1/2 root
soybean
Appropriate amount (cake)
condiment
salt
1/2 spoons
soybean
2 tablespoons (seafood)
vinegar
1 spoon
monosodium glutamate
1/2 spoons
refined sugar
1 spoon
Tengjiao oil
1 spoon
Chinese prickly ash powder
1 spoon
vegetable oil
Proper amount
chilli powder
2 tablespoons
The practice of white-cut duck
1. Put the washed duck leg in a basin of cold water and put two slices of ginger in at the same time. After the fire comes to a boil, skim off the floating foam on the surface with a spoon, then cook for 10 minutes on medium heat, and turn off the fire.
2. Don't open the lid after the flameout, cover it and stew for 10 minutes. You can insert it with chopsticks and there is no blood coming out. The duck meat is basically cooked.
3. Take the duck leg out and put it in cold water for 10 minute to make the duck skin more crisp and the duck meat more compact.
4. Take it out (don't pour the duck soup out, it's delicious, you can eat the duck soup and pour the noodles)
5. Preparation of dipping juice: Chop shallots, ginger and garlic (garlic is best mashed in a garlic bowl, and the mashed garlic juice has a stronger flavor than that cut by a knife), put it in a small bowl, and add crispy soybeans (optional for flavor enhancement or fried peanuts).
6. Then add 2 tablespoons of seafood soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, 1/2 tablespoons of salt, 1/2 tablespoons of monosodium glutamate, and then pour in a small amount of cold duck soup and mix well.
7.2 tablespoons dried Chili noodles
8. Take another pot, pour in the right amount of oil, heat it to 70% to 80%, and pour it on the Chili noodles and mix well.
9. Finally, add 1 spoonful of rattan pepper oil, and a bowl of dipping juice that is "sour, spicy, hemp and fragrant" will be Ok.
10. Cool the cooked duck leg and cut it into small pieces, then dip it in the sauce and eat it.
Authentic practice of Hakka boiled duck
In Maoming, Zhanjiang, people love boiled duck almost as much as boiled chicken.
Duck meat is mild and mellow, and the price is cheaper. Duck soaked in water is very delicious, and boiled duck often appears at non-festive family dinners. In recent years, cheap duck restaurants, which mainly chop ducks, duck soup and duck meat rice, have occupied the whole of Zhanjiang.
At present, the best boiled duck is boiled duck made by teacher Huang, a snack training teacher in Zhendao. It's not just the original white-cut duck technology that was developed to meet the public's taste. How to make the whole duck with chopped duck, a large pot of water.
The best way to make a white duck is to go to the ground muscovy duck (Hu duck, foreign duck), followed by Ma duck, and those big white fat ducks, such as Beijing duck, Digao duck and cherry duck, are all unnecessary. Production method: soaking: whole duck? Clean, open at both ends.
Holding the duck's head, put the duck into boiling water with the degree of "shrimp eye water". After the duck cavity is filled with water, lift the leaked hot water, and repeat this for three times to keep the temperature inside and outside the chicken consistent. Immerse the duck completely in the water. When the water temperature returns to the state of shrimp eye water, hold the duck neck with chopsticks, lift the duck out of the water to drain the water in the duck cavity, then immerse the duck in the water and fill the cavity with boiling water (this step is called "hanging water" in Zhanjiang and "scooping water" in Guangzhou). )
Make the duck heated evenly inside and outside. During this process, water is pumped every 5 minutes.
As the saying goes, it takes a long time to soak ducks, depending on the size of the ducks, from half an hour to an hour. After 30 minutes, insert chopsticks or bamboo sticks into your thighs every five minutes. It takes a little effort, and there is no blood oozing out, so you can pick them up and cool them.
Cold cut into pieces: the hot food of boiled duck is not good in taste and taste. After soaking, let it stand for 2-3 hours, until the skin and meat are completely cooled, then cut into pieces and put them in a plate. Dip: 1, Jiang Sha soy sauce dishes-brewing soy sauce (or adding soy sauce), patting Jiang Sha, patting garlic and peanut oil, and cutting parsley into pieces to accompany the meal.
2, ginger salted vegetables-salt granules, add some duck soup duck meat, chew with ginger. -Shrimp eye water: that is, the hot water does not surge, and the bubbles at the bottom of the pot are as big as shrimp eyes.
How to cook and eat boiled duck?
condiments
teal
Half a one
condiments
oil
Proper amount
salt
Proper amount
hotbed chives
Proper amount
energy
Proper amount
garlic
Proper amount
Eight angles
Proper amount
Cooking wine
Proper amount
Light soy sauce
Proper amount
sesame oil
Proper amount
White granulated sugar
Proper amount
step
1. Wash the duck and cut it in the middle (if the pot is big enough, you can cut it).
2. Prepare onions, ginger and star anise.
3. Add the duck and the ingredients in step 2 into the pot, and add water, which will cover the duck.
4. Add a proper amount of cooking wine, which can not only improve the taste but also remove the fishy smell, and cover and cook. When the water boils, turn to medium heat, cook for 10 minute, turn over, cook for 10 minute, then turn off the heat and stew for 5 minutes.
5. Take it out after cooking and soak it in ice water for a while.
6. Put a layer of sesame oil on the surface.
7. Cut garlic and chopped green onion, add a little sugar and a little salt.
8. Put a tablespoon of oil in the pot and bring it to a boil.
9. Slowly pour the oil into the bowl.
10. Add some soy sauce.
1 1. Add a little sesame oil and mix well to make a dip.
12. Finally, cut the duck into pieces and dip it in the juice.
skill
To be a boiled duck, you should choose a smaller live duck. The meat is tender. Don't cook for too long. If cooked for too long, the meat will get old easily.
How to cook boiled duck delicious?
Boiled duck with lemon. It's good.
Ingredients: pure duck 1 bird (about 1 .500g), 45g of fresh lemon, onion, ginger, refined salt, cooking wine, sugar, star anise, fragrant leaves, appropriate amount of cinnamon, and perilla sauce1. Compilation method: 65,438+0. Wash the clean ducks, put them in a bowl and serve them. Wash fresh lemons and cut into thick slices. 2. Put aluminum pot on the fire, add clear water, add onion, ginger, star anise, cinnamon, fragrant leaves, lemon slices, cooking wine and sugar, add duck after boiling, and cook for about 1.5 hours (you can put oil on the root of duck leg with a bamboo stick when cooking), take it out and let it cool, then chop it into pieces and put it on a plate, which tastes like lemon juice.
Features: sweet and sour taste, appetizing and stagnation, and rich aroma.
How to cook boiled duck delicious?
The main ingredient is water duck, and the auxiliary material is oil, salt, leek, ginger, garlic, star anise, cooking wine, soy sauce, sugar and boiled duck. Step 1 1. Wash the duck and cut it in the middle (if the pot is big enough, it can be cut).
How to cut the white duck step 22. Prepare onions, ginger and star anise. The practice of step 33 of white-cut duck. Put the duck and the ingredients in step 2 into the pot, and add the water that submerged the duck.
Step 44. Add a proper amount of cooking wine to improve the taste and smell, cover and cook. When the water boils, turn to medium heat, cook for 10 minutes, turn over, cook for 10 minutes, and then turn off the heat for 5 minutes. The practice of step 55 of white-cut duck. Take it out after cooking and soak it in ice water for a while.
The practice of step 66 of white-cut duck. Coat the surface with sesame oil. Step 77 of white-cut duck. Cut garlic and chopped green onion into sections, add a little sugar and a proper amount of fine salt.
Step 88: Boil a tablespoon of oil in the pot. How to cut the duck in step 99? Slowly pour the oil into the bowl.
The procedure for boiling ducks is 10 10. Add the right amount of soy sauce. Steps of white-cut duck:1111. Add a little sesame oil and mix well to make a dip.
Steps of boiled duck: 12 12. Finally, cut the duck into pieces and dip it in the juice.
The practice of white-cut duck
Production steps 1. Soak tangerine peel in hot water, scrape off capsules, and slightly chop perilla. 2. The duck releases water, bubbles up, and then drains.
Small hot pot, duck in both hands, duck skin facing down, rub back and forth in the dry pot until the duck skin turns yellow, don't burn it. Put water flush with duck noodles, and put dried tangerine peel and ginger slices together. After boiling, turn to medium heat, cook until the duck is cooked, bag it and let it cool.
3. Chop the cooked ginger slices, put them in the pot with perilla and cook them with the remaining duck juice, and then cook them according to personal taste (put soy sauce, salt, sugar, etc. ) to serve as a dipping sauce. You can also sprinkle some fried white sesame seeds and peanuts if you like.
Tips Don't put salt in the process of boiling water, otherwise the taste of duck meat will be "firewood".
How to make Guangxi white-cut duck seasoning
1。
Leek, garlic, coriander, sesame oil, sugar, scallop sauce/Meguiar's sauce 2. Peel ginger, smash it, smash red onion, and mash it with proper amount of salt. You'd better not chop it, because it's not delicious. Put the mashed pilose antler into a dish, add salt, the taste will be slightly salty, and then add peanut oil 3.
Heat the oil in the pot, add the chopped green onion and stir-fry until fragrant, then pour the oil into the bowl with chopped green onion, add a little salt and soy sauce, and finally pour a spoonful of boiled chicken soup, mix well and drop a few drops of sesame oil, and the sauce is ready. 4 。
Onion, Jiang Mo, salt, chicken powder, edible oil and white pepper 5. 2 small red peppers +4 morning peppers, 1 lemon juice, 2 cloves of garlic, 2 slices of ginger, salt, monosodium glutamate, sugar and white vinegar are mashed in a blender. 6 。
The leek sauce is made by mashing leek, coriander, 1 clove garlic, a slice of ginger, salt, monosodium glutamate and garlic oil; 7 。 A large number of tender ginger and 2 cloves of garlic are mashed and then added with salt, monosodium glutamate and garlic oil, which is slightly spicy; .