Saltwater duck is not greasy, salty and mellow, is a clear food, so do not have to worry about eating on fire, on the contrary, not only excellent taste, nutritional value is also high it, with and stomach and Tianjin, nourishing and moisturizing, whitening the skin effect.
The authentic practice is to pay attention to: skin white (tough), meat red (tender), bone brine (fragrant). Then the correct authentic practice is this:
1, choose a light duck, probably about 4 pounds, the meat is full of tender beauty. Remove the viscera, soaked in water for half an hour, the purpose is to remove the blood. Afterwards, clean and drain the water and standby.
2, duck with 100 grams of pepper salt inside and outside the rubbing again, the technique is also delicate, thick meat place to rub more, thin meat place less, evenly flavored. Marinate for 2 hours, and then put into the marinade brine soak for an hour, fish out.
3, hang the duck and air dry for 2 hours. After that, repeat the process again, soak the ducks in the marinade for two hours, pull them up and hang them on a drying rack to air dry in the crisper until the next day.
Soaking and air-drying is to let the duck to degrease, forcing out the duck body fat, eating is not greasy, only enough flavor and salt. This is how it is done in the authentic way, and if there is one less procedure, the taste difference is huge. The so-called slow work is also unique to this dish.
5, prepare a large pot, inject 10 pounds of water, pour 50 grams of Huadiao wine, 5 grams of pepper, anise three, 2 slices of sesame leaves, 6 grams of Angelica dahurica, ginger and green onion slices 60 grams each. Turn on high heat and boil, put in the duck, the water temperature will drop, so you need to boil again. After that, small micro-fire, do not let the water boil on the line, cook until twenty minutes. Bring the water to a boil again, after that turn to a tiny fire brine for twenty minutes and drain. Brush with a layer of goose oil, so that its color is attractive, skin tough and fragrant, leave to cool naturally, chopping pieces on the plate can be.
Pepper salt production: Coarse salt and fine salt 50 grams each, small fire fried until hot, add pepper 4 grams, anise 3 grams, 1 gram of sesame leaves, continue to small fire fried spices, sheng out to cool. Like specializing in salted duck, selling hundreds of them a day, pepper salt is a time to get a lot, alone fried salt will take an hour.
The production of marinated brine: 3 kg of fresh water, boil over high heat, add 500 grams of coarse salt bag, cook until the salt melts. Into the spice package (pepper 5 grams, star anise 8 grams, 2 grams of incense, 5 grams of cinnamon, grasshopper pat broken one, Angelica dahurica, lemongrass, cloves, Sannai, licorice 1.5 grams), ginger and green onion 15 grams each, cook over low heat for 20 minutes, turn off the fire to fish out the ginger and green onion do not need to be poured into the vat of the natural cooling. It became a marinade, can be recycled, the longer the marinade the more fragrant.
The production of goose oil: goose oil add ginger, onion, garlic, onion, simmering over low heat to produce flavor, auxiliary materials fished out without.
Family version of the practice:
Authentic practice, the family is very difficult to operate, it is recommended to do so: 1, duck rubbed pepper salt marinade for 2 hours.
2, a large pot to add the right amount of water to not over the duck shall prevail, add star anise, sesame leaves, Angelica dahurica, ginger and green onions, Huadiao wine, high heat to boil.
3, add salt, monosodium glutamate (MSG), then add the duck, continue to boil over high heat, turn to low heat and cook for 40 minutes.
Saltwater duck is One Week Jun's favorite, white skin and tender meat, light and light, especially suitable for girls who do not like greasy paper
I remember when I was a child, One Week Jun's home near the old store there is a Jinling saltwater duck. In the summer, eating roast duck seems too hot, and chopped on half of the salty and delicious salt water duck, it becomes a cool appetizing, long time to eat not tired of the next meal.
My father came home from the factory, carrying a fragrant salted duck in his hand, which is the most unforgettable flavor in my memory
Saltwater duck, also known as cinnamon duck, is a famous dish in Jinling, which has a history of more than 2500 years.
In the book "Baimen Recipes", a record of the ancient Jinling cuisine, there is a record: "During the August period in Jinling, brine duck was the most famous, and everyone thought that there was a fragrance of osmanthus flowers in the meat".
In fact, the history of Nanjing people to build land to raise ducks, duck food production, as early as the Spring and Autumn and Warring States period has begun. In the Ming Dynasty, there was a ballad circulating in the Nanjing State Academy: "Ancient academy, glazed cut-offs, metaphysical forging, salt-water ducks".
So it seems that the dietary level of college students back then was also quite good!
As for the question, "How long should I cook the duck in salt water to make it delicious?" This question. It still depends on what type of duck you choose.
Come to the Jinling salted duck, for example, the Nanjing candidate are born in the spring of the year the ducklings, to the fall of the osmanthus, ducks and ducks are still meat tender skin, eat the best mouth, which can be slaughtered.
Furthermore, the salt water duck, "not the duck boiled in salt water", but to go through a lot of procedures.
First of all, to "dry pickling", that is, with peppercorns, star anise together with the hot salt to the duck for the "SPA", but also constantly "rubbing", so that the flavor The first thing you need to do is to make sure that you have a good understanding of what you're doing and what you're doing.
Don't think so you can cook it, it's not time! The second link - brine marinade, that is, with star anise, green onions, ginger and these ingredients into brine, warm warm when the ducks will be put into the soak. This is also 2-3 hours, and then hang up to air dry.
Finally, you can use boiling water to cook, but the production of authentic Jinling salt water duck there is a secret, it needs to "pour soup" once.
That is, when the duck is cooked to 8 mature, lift the duck legs and pour out the soup, then add a small amount of cold water, and then simmer for a quarter of an hour.
This makes the salt water duck, the flavor completely penetrated into the duck body, the meat is tight and fragrant, "taste" and "flavor" double enhancement.
Finally, the salted duck is cooled and cut into pieces, and then drizzled with a few drops of duck soup.
As for the question asked by the subject, "What should be the authentic practice of salt water chicken", there is no authentic salt water chicken, similar to the texture, should be the Hebei Baoding House of the marinated chicken, but that should be the answer to another question
Salt water duck is a local dish in Nanjing, the dish has a long history and has been used for many years, from the time it was first cooked to the time it was first cooked to the time it was first cooked. Cut chicken, large and small banquets will have, do out of the duck salty and delicious, tender and smooth texture, the most popular.
Brine duck alone look at the name of this dish may be a lot of netizens will say "brine duck is not just a duck boiled in salt water," if you think so then you are too underestimated this dish, the production of this dish is not so simple to taste good the following two main points:
Pepper salt
Saltwater duck to be marinated in advance to taste, with pepper + salt fried, and then smeared on the surface of the duck marinated, so that the production of duck salty and delicious.
How long should I cook the brine duck to make it delicious?The production of brine duck does not rely on boiling, but to soak the way to make, boiling brine add duck, to the net weight of 4 pounds of duck for example, soak 45 minutes, so that the fresh flavor in the brine will be better penetrate the duck's internal, the duck tastes better. Detailed production methods are shared below.
Method of making brine duck Main ingredient: one duck Spice recipe: 15g anise, 3 grass berries, 15g angelica dahuricae, 10g chenpi, 5g licorice, 30g cumin, 15g cardamom, 30g peppercorns, 15g allspice, 10g cloves, 15g cinnamon. 15g Ingredients: ginger, scallions Seasonings: salt, chicken powder, cooking wine, monosodium glutamate, sugar ~Making Steps Step ① Handle Duck
Fresh duck slaughtered, processed, cleaned, cleaned off excess blood, remove the duck butt, and then the duck into the water to soak 20 minutes to remove the blood, and then the duck to drain the water standby.
Step ② fried pepper salt
Prepare a good salt, star anise, pepper, salt and spices ratio: 3:1, and then burn the pan dry water, and then pepper, star anise, salt into the pan on low heat frying, the spices fried and then poured, prepare a blender, fried salt and spices together into the blender to the spices. The spices will be powdered, and then poured out and set aside.
Step 3: Duck marinade
Drain the duck and add the pepper salt prepared in advance, apply the pepper salt evenly on the outside and inside the duck, and then help the duck massage for 3 minutes to facilitate the duck to better taste, and then cover with plastic wrap and put into the refrigerator to marinate for 3 hours.
Step ④ Cooking brine
Prepared in advance of the spices first cleaned with water, with a mesh bag, add 20 pounds of water in the pot, add the spice package, add ginger, scallions, large fire boil to small fire to cook for 30 minutes to facilitate the spice flavor, 30 minutes after the addition of salt, chicken powder, sugar, a little wine seasoning can be.
Step ⑤ Duck blanching
Take out the marinated duck, and then boil a pot of boiling water, put the duck into the pot of three lifting and three dipping, blanch the duck and then take out the spare.
Step 6 duck brine
Boil the brine in advance, and then put the duck into the brine brine, turn off the fire and soak for 45 minutes, the duck in the process of soaking should be picked up and turned over once, so that the heat is uniformly affected, brine for 45 minutes after the fish out of the cool, and then chopped pieces of the plate can be, and then fish out of the pot a little bit of brine poured on the duck meat surface can be, so a salt water duck on the production is complete.
① In the production of pepper salt when adding spices to the role of frying?
A: In the production of pepper salt when adding spices together with the frying, the purpose is to make the flavor of spices and salt mixed together, so that the duck is better to absorb the flavor of these spices in the flavor at the same time the meat has become more flavorful, need to pay attention to is the fried pepper salt should be used in a blender to the spices into a powder, so that it is convenient to marinade into the flavor.
② Why do you need to blanch the marinated duck?
A: The main reasons for blanching the marinated duck are as follows:
Remove the excess salt on the surface of the duck: The surface of the marinated duck with more salt, blanching can be very good to remove, so as to avoid putting directly into the pot to cause the brine flavor is too salty.
Remove the excess blood of the duck: Duck salted will be discharged water, blanching can remove these excess blood, so that the taste of brine does not have a fishy odor, the production of brine duck flavor is better.
③ How to save the rest of the brine?
A: the rest of the brine can be used many times, if the brine is not used can be taken out of the brine spice packet, and then filter out the impurities, the brine boiled, put into the refrigerator to keep it can be used, want to use and then take it out, when the brine is not enough to add the flavor of the flavor of the spices and flavorings can be added to the seasoning.
Tips① In the production of pepper salt, in the process of frying the fire can not be too large, should be small fire frying so that the fragrance of the spices will be better to disseminate out, so that the production of pepper salt flavor will also be more fragrant, if the fire is too large to control the spice is not easy to fry scorched send out a burnt taste.
② production of salted duck selected duck is not too large only, so the duck is difficult to taste, and soaked for too long, the duck's flavor is difficult to ensure tenderness.
③ duck in the brine must be clean excess blood, so that the production of the duck will not be with the fishy taste, and secondly, the duck's ass must be removed, because a large part of the duck body odor is emitted from here.
④ Duck in the brine, must control the time of brine, brine time long duck meat becomes very rotten, eat up no taste, if the duck is small to reduce the time of brine accordingly.
⑤ The brine should be used to add ginger and scallion, cooking wine, in addition to deodorization, but also to protect the brine to prevent the role of flavor.
ConclusionBrine duck is a very tasty dish, if you want to make the flavor, you need to pay attention to the process and a lot of tips, in the production of attention to fried pepper salt can not be fried scorched, followed by the duck to remove the blood to remove the fishy taste, the duck brine time should be appropriate, do not overcooked, so that the production of the duck flavor will be better, learn to make the above skills up.
This question should be about the salted duck, I think the back of the supplementary question should be a mistake, the "duck" into "chicken", otherwise this is not next to each other ah, so I'll answer the question in accordance with the salted duck.
How long do you cook salted duck, and what is the practice of salted duck?
According to my understanding of brine duck is a famous dish in Nanjing, before and after the Mid-Autumn Festival is also known as the "osmanthus duck", is one of the representatives of the Jinling cuisine (Nanjing is known as the ancient Jinling), has long been famous. I have a few colleagues from Jiangxi when they were in Nanjing to read the university, a talk about Nanjing delicious, that is certainly less salt water duck. White Gate Recipes" has also described: "Jinling August period, salt water duck is the most famous, everyone thought that the meat within the fragrance of osmanthus flowers." This "White Gate" is the ancient Nanjing Xuan Yang Gate of the common name, also used to refer to Nanjing, "White Gate Recipes" is a special introduction to the food culture of Nanjing.
Saltwater duck cooking way is actually a little bit like the white cut chicken, it is not cooked on high heat, but warmed up by micro-fire. This warming process requires other operations, before and after at least half an hour to 40 minutes, but also depends on the size of the duck. The duck needs to be marinated with hot peppercorns and salt inside and out, and then it has to be marinated in a clear brine and finally dried in a ventilated area before going to the final stage of warming.
Salt water duck said the name is very simple, but really is not so easy to cook duck out of salt water, the production is still more complicated. Salt water duck focus is to choose a little tender duck, the production process is simply pepper salt first dry curing, and then go into the clear brine wet curing, and then finally a small boil break, and then soak warm to maturity. (With chopsticks can be inserted from the thickest part of the meat, pulled out of the blood is not cooked)
The above is about the answer to the salted duck, I hope to be able to useful for food, diet, health and food anecdotes are interested in the partners can point a concern and praise Oh, and later to share interesting and useful content!First answer to the first question: ducks are old and tender, so the time is different. As long as the chopsticks are easily inserted into the meat can be, such as to eat crispy point on the more cooking a while.
The second question: buy the chicken clean, drain the water after evenly smeared with salt, pepper and white wine. Wrapped in plastic wrap and put in the refrigerator for three or four hours before taking out.
Prepare a pot of water boiled over high heat, put the chicken in, and then add ginger and scallion Huadiao wine, turn the fire slowly cooked. Specific time depends on the tenderness of the chicken. Cooked and fished out into the ice water chilled and fished out. Chopped pieces on the plate.
Nanjing salt water cooking is indeed good, but this practice is too complicated, this is because the place of the duck fishy heavy, without heavy material difficult to suppress the duck fishy flavor. All cooking, no more than the quality of the dishes. In Beihai, Guangxi, not only can chicken white cut, duck can be white cut, goose can also be white cut. Duck in Beihai can be cooked with ginger, onion and cooking wine, without too much complex cooking.
Saltwater duck mouth decision, fried salt curing, clear halogen compound, dry, warmed up enough, white skin, red meat, green bones, pour soup once: add a little cool water, simmering for a quarter of an hour, the cool water to re-boil simmering for 15 minutes, that is, the duck is cooked to 8 ripe, lifting the leg to pour out the soup, and then add a small amount of cool water, and then simmering for a quarter of an hour on the table.
The old soup is used to pickle the duck's blood, add water to boil, beat off the froth, repeatedly applied and become, this duck is delicious, but the salt is too heavy, high blood pressure people eat less. Eating salt water duck in Nanjing is really delicious, but buy on Taobao Guihua flagship store or other stores, basically Chai and flavor is not authentic, not good.
Summer heat, easy to fire, the diet used to try to choose some not easy to fire, or have the effect of fire-clearing ingredients, especially meat, beef and lamb is best not to eat, pork is also less to eat, the most suitable for the summer to eat the meat that is the first choice of duck.
Saltwater duckBY Gourmet Me
Shallots cut into pieces, ginger slices
Duck cold water into the pot, blanch to fishy de-bloody froth
Duck into the electric pressure cooker, pour into the ginger slices, pour into the scallion pieces, aniseed, cinnamon, salt, water, cook for 10 minutes
Soak for two hours, you can edible
brine duck, the key marinade, cool,
brine duck to use salt water to cook how long to delicious, first brine duck is not boiled in salt water , but the salt and seasonings fried , uniformly smeared in the duck, marinating 3 hours ; authentic salt water duck practice is: choose fresh live duck, slaughtering process clean, soaked in water to remove the blood, smeared with salt marinade, and then marinated in marinade, the last is boiled.
Saltwater duck is a specialty of Nanjing, China, also known as cinnamon duck, saltwater duck taste light, fat and not greasy, tender flavor, with fragrant, crispy, tender features, duck meat is rich in nutrients, rich in protein, amino acids, calcium, iron, thiamine, etc., the human body is very beneficial, very much loved by all of us, saltwater duck is very suitable for weak people to eat, duck and whitening the skin, and the role of the stomach. The role of the stomach, the following to share the practice of salt water duck.
First, select the duck1, to do the selection of salted duck duck is also very important to select the best fresh live duck, live duck to do out of the flavor is more delicious, fat and thin duck, weight is generally 3 to 4 pounds of the best, so that the duck to do out of the fat and not greasy, tender and delicious.
2, good quality duck, feathers full of smooth, soft skin under the wings and feet, the duck's sternum does not protrude, it looks flexible and agile, slaughtered bright color, non-sticky, strong and elastic muscles.
Second, brine duck production steps1, ingredients: duck, ginger, green onions
Seasonings: salt, pepper, anise, cinnamon, vinegar, sugar, cumin, sesame leaves
2, buy back the duck slaughtered plucking, ripped open the belly, all the internal organs out, deal with the clean into the basin, add the water soak in addition to the blood, soak up the water and standby drained.
3, prepare a pot, put the salt in the pot, and then into the pepper, with a small fire to salt and pepper sautéed flavor, the color of the salt slowly began to darken, it can be.
4, the fried salt and pepper while hot evenly smeared on the duck, especially the abdomen a little more smeared, are smeared evenly, put the marinade 3 hours.
5, the onion and ginger clean, onion cut into segments, ginger slices, then began to do the marinade, the pot into the amount of water, put ginger, onion, aniseed, cumin, cinnamon, sesame seeds, vinegar, sugar, large fire boil to low heat, cook for 10 minutes, so that the spices of the full release of the flavor, the marinade to cool.
6, put the marinated duck into the marinade, soak and marinate, marinate 2 small on it. After soaking, put the duck in a ventilated place to air dry for 1 hour.
7, air-dried duck and then put into the marinade, large fire boil, the floating end of the scoop, turn the fire can be simmered for 40 minutes, brined duck fish out to cool, cooled and cut into pieces on the plate can be eaten.
Tips1, duck into the marinade marinade time at least 2 hours or more, so that it will be more flavorful.
2, the duck must choose fat and thin quite duck, so that out of the fat but not greasy.
Summary: Through the above analysis, we know the practice of salt water duck, first of all, we must choose the fat and thin quite duck, the duck slaughtered and processed cleanly, soaked in water to remove the blood, the salt and pepper stir fry, evenly smeared in the duck marinated for 3 hours, into a variety of
spices cooking brine, put the duck Put the brine soak for 2 hours, and then soak the duck air-dried for 1 hour, the last is then put into the marinade to cook stew, a fat and not greasy, tender and fresh salt water duck is ready.
Speaking of marinade, I'm sure there are a lot of partners like me, the first thing that comes to mind is the Nanjing salt water duck.
Saltwater duck fresh and not greasy, salty and refreshing, especially now that the weather is turning hot, no appetite, can not eat those who usually love to eat hot dishes, this time on a plate of cold aromatic saltwater duck, a moment of effort was a family snatched.
However, when it comes to homemade salted duck, many of our partners feel that it is a difficult dish to buy and will not do it on their own, and even if they try to do it on their own, they will always feel that the finished product does not taste authentic and authentic.
In fact, the practice of salted duck is not as complicated as we think, as long as you master the following steps, you can make a better salted duck than outside the store to do.
The first step, first of all, we have to prepare the materials, we must buy all Oh, otherwise the late but any less a material, the taste will change. We ask for the material is: more than four pounds of fat duck, refined salt, onion, ginger, vinegar, anise, pepper, five spice powder.
The second step, if the preparation is a live duck, this step should be the first step of the duck slaughtered to remove the hair to remove the viscera, and then placed in lightly salted water to soak for half an hour, the use of osmotic pressure to make the blood seep out. Can not be placed in hot water blanching Oh, otherwise the duck meat will become old taste greatly reduced.
The third step, the duck from the salt water out of the wash, followed by dry skin water, wipe dry salt and ginger, put in a basin covered with plastic wrap, marinated in the refrigerator for an hour.
Step 4, in the process of the initial marination of the duck, we can begin to prepare the brine: onion cut into segments, ginger cut ginger, vinegar, star anise, pepper, five spice powder, salt, and water poured into the cooking pot, cook on high heat until the aroma is scattered, and then turn off the fire and wait for the cooling.
Step 5: Remove the duck from the refrigerator, wash the surface of the brine, and then immerse it in a pot of brine that has been cooled, which takes an hour.
Step 6: Take the duck out of the brine and hang it upside down in a ventilated, dry place for an hour. This is a very critical step, about the moisture content of the duck meat, must not be omitted.
Seventh step, the pot of brine reheated to boiling state, and then turned to a small fire until the brine is not bubbling; in the duck's abdomen to open a mouth, the ginger and scallion, anise stuffed some in, and then put into the brine to see the brine and slightly bubbling on the duck lifted up the duck body of brine leaching into the pot, and then put back into the pot to cook, so that repeated four times, and finally put the Duck into the brine on low heat, cover and simmer for thirty minutes.
Step 8, the duck out, dry water, you can slice the plate on the table.
In fact, from the above steps can be seen, the practice of salt water duck is not difficult, the key is to be careful.
In addition to making the salted duck directly to eat, you can also cook with the fans into a clear soup duck pot.
Self-pickled brine duck because the flavor is fully stimulated, do not even need to put other seasonings when the clear soup pot, as long as half of the duck can cook a pot of fresh soup. Interested partners may wish to try oh.