Question 2: How to cook ducks to taste beer ducks?
Ingredients: half a duck, 2 tins of beer (about 600ml), potatoes 1 piece, 2 green peppers, 4 dried peppers, 30ml soy sauce, 8 g soy sauce 15ml, sugar, 5 g salt, 2 slices of onion and 4 slices of ginger.
Practice:
1, potatoes are peeled, washed and cut into hob blocks, and green peppers are seeded and cut into 2-3 cm pieces for later use;
2. Add a little oil to the pot, add potato pieces, fry slowly with medium and small fire until the skin is golden, then drain the oil and remove it for later use;
3. Use the remaining oil of fried potatoes to burn to 30% heat, add duck meat and stir-fry until the water is dry and the duck meat becomes discolored;
4. Add soy sauce, soy sauce and white sugar to the duck meat, then pour in beer, which is less than 2/3 of the duck meat;
5. Boil the beer with medium fire, skim off the floating foam on the surface, then add the onion, ginger and dried pepper, cover it and simmer for about half an hour with medium and small fire. Add the fried potatoes until the duck meat 7 is ripe and can be plunged into the meat with chopsticks;
6. Continue to cover and stew for 5-8 minutes until the potatoes and duck are fully cooked. Finally, add the green pepper pieces and mix well. If you feel a little bland, you can add some salt to taste.
Say something:
1, the taste of duck meat in this dish is really delicious. Beer can not only remove the fishy smell, but also play a crisp and fresh role, which is much more fragrant than duck meat stewed with clear water. Try it next time.
2, half a duck with two halls of beer is enough, beer will produce bubbles after pouring into the pot, so don't fire too hard to prevent overflow. Don't add cooking wine or white wine when you use beer and stew meat. If you are still worried about the smell of duck, you can cut off the whole duck PP because there is a lot of oil in that place.
3. Fry the potatoes first, so that they are not easy to rot in the stew process and the shape is more complete. The fried potatoes can reach 3-4 maturity, so put them when the duck is almost cooked, so that they will be cooked together;
4, green pepper is easy to cook, so just turn it over a few times at last. The heat of duck and soup can just make the green pepper mature, but it will not become soft and rotten. Finally, when you serve it, you can still smell the clear fragrance of green pepper. This degree is the best!
5. I think it's best to leave a little soup for this dish, which is rich in flavor and can be mixed with rice or eaten with pancakes. It's very fragrant!
Wine-flavored duck
Raw materials:
1, a duck, cut into pieces and blanched in boiling water.
2. One or two dry red wines.
3. Two spoonfuls of Laoganma Chili sauce.
4, two tablespoons of crispy peppers (can be increased or decreased according to personal preferences).
5, a spoonful of chicken essence.
6, half a onion, cut into sections; A piece of ginger, broken with a knife.
7, rock sugar is about half two.
8. About 20 dried peppers.
9. Soak eight red peppers and cut them into short pieces.
10, a tablespoon of sesame oil.
Practice:
1, put the oil in the pot and heat it to 60%, then pour in the duck pieces and stir-fry until the skin is slightly yellow, and then take it out.
2. Pour the soaked red pepper, spicy sauce, pepper and crispy pepper into the remaining oil in the pot, and stir-fry slowly with low fire to show cherry color.
3. Pour in the duck pieces and stir-fry them slightly, then add water (the amount of water should be about two knuckles high). After boiling, add ginger, red wine, salt, onion and rock sugar, and simmer on low heat.
4. When the soup is thick, shovel the chicken essence and sesame oil evenly, then put it in a pot and put it in a bowl.
You can do it yourself! 1 Welcome to adopt! ! O(∩_∩)O Thank you! !
Question 3: What dishes does the duck go with? The characteristics of braised duck with golden needle are delicious:
Golden color, fresh fragrance.
Teach you how to cook duck stewed with gold needles, and how to cook duck stewed with gold needles is delicious.
1. Wash the day lily thoroughly with water, cut it into 3cm sections and tie it into five bundles;
2. Bundle the tied daylily into an oil pan and fry it, and put it upright around the big plate;
3. Slaughter the ducks, remove their hair and internal organs, and rinse them with clear water;
4. Boil the clean duck in boiling water for four times, remove it, and smear it with soy sauce;
5. Fry in a 60% to 70% hot oil pan, and remove the bones in a large plate;
6. The bone pad is under the big plate of day lily, and the meat is in the middle of the big plate;
7. In another bowl, put 500 ml of the original soup for boiling ducks, and mix it with onion, Jiang Mo, pepper powder, star anise (crushed), soy sauce, cooking wine, pepper, sugar and salt to make soup;
8. Pour the prepared soup on the duck meat, steam it in the upper cage for about 3 hours, and buckle it in the lower cage;
9. Heat the frying spoon on the fire, add the cooked lard, the remaining onion, ginger and garlic, add the duck soup to boil, thicken it with water starch, pour sesame oil, pour it into a large plate and serve.
Key points of making stewed duck with golden needle;
1. This dish has a lot of soup juice, so it is appropriate to tick "no soup" and require the juice to be thin and transparent;
2. If the whole duck is deboned, beautiful in appearance and superior in skill, it is one of the basic skills of the national second-level chef examination;
3. The method of deboning the whole duck is as follows: ① Wash the duck's hair, without opening the chest, pull a knife straight at the neck, cut it off with a horizontal knife near the head, pull the pterygoid joint bone on the left and right wings (first left and then right), pull a knife round at the end of the joint bone to separate the flesh and blood, remove the meat along the upper limb, then pull a knife on both sides of the chest to reveal the sternum, cut off the back root membrane, and take it off to the upper thigh joint bone. (2) continue to scrape a knife across the thigh bone, and take off the meat along the calf bone until it is cut off by the horizontal knife in front of the knee. The left and right legs are removed in the same way. Finally, the original duck is turned over, the duck tail crisp is removed, and the mouth is cut to leave a tongue. Check whether the original duck is perforated, and if the blade exceeds the wing, it will be unqualified;
4. Due to the frying process, it is necessary to prepare cooked lard1000g.
Question 4: How to cook the duck tender and delicious? Beer Duck
Dice the duck and marinate in white wine for five minutes.
Put oil in the pan, fry the duck in the pan for a while, fry the duck oil and pour it out.
Put some oil in the country, stir-fry the onion and ginger, then release it and stir-fry the duck in the pan. The color is a little red and bright.
Pour the beer, probably not seasoned with duck and salt, and simmer it on low heat for about 1 hour.
Cut the onion into pieces, add it before the domestic soup is thickened, stir-fry and sprinkle with shallots, and you can go out.
It tastes mellow, not easy to taste, not bad.
Question 5: What side dishes can the braised duck put? The side dishes that the braised duck can put: celery, parsley, green pepper, potatoes, bamboo shoots, etc. When the duck meat is almost cooked, it can be eaten after being cooked.
Ingredients: duck 500g.
Accessories: kumquat right amount
Seasoning: salt, rock sugar, ginger, cooking wine, hawthorn (powder), shallots, braised sauce and vegetable oil.
Braised duck:
1. Cut the duck into small pieces and blanch it.
2. Pick up the drain.
3. Put a proper amount of oil in the pot, stir-fry the duck meat, dry the water, and force some duck oil out. The surface of the duck meat is slightly burnt.
4. Wash kumquat and cut it in half for use. 5. Add rock sugar and stir fry.
6. Add ginger slices and stir fry.
7. Appropriate amount of braised juice and cooking wine.
8. Stir-fry and color.
9. Add kumquat.
10. Stir fry slightly.
1 1. Add a little hawthorn powder.
12. Pour into the pressure cooker.
13. Put some water and add the onion.
14. Turn to low heat after 7-8 minutes, and finally stir-fry directly in the pressure cooker to collect juice.
15. Sprinkle with chopped green onion and add some kumquat.
Question 6: What's delicious about roast duck? Braised duck material:
Half a duck, several slices of ginger, 6 cloves of garlic, 5 green peppers, a little oil, cooking wine and salt.
Practice: 1. Slice ginger. It doesn't matter if it is cut in large pieces, but it is better to cut it thinner.
2. Pick a few cloves of fat garlic, pat it with the back of the knife, peel it easily, and chop it up, instead of cutting it into garlic.
3. Then there is green pepper (of course, red pepper can also be used), whether it is spicy or not depends on personal taste.
4. Cut half a duck into pieces, cut it as small as possible, it is easy to taste and rot, or it will be very toothless, and marinate it a little.
5. ignite the oil pan, heat it, pour in the marinated duck meat, and slightly oil it; When the color of duck meat darkens, drain the oil from the pot; Continue to boil the oil in the pot, add ginger slices to the wok, add minced garlic one after another, and stir-fry until fragrant; Add duck meat and cooking wine and stir-fry; After the wine is boiled, add water to avoid duck meat; Then add green pepper, salt and soy sauce, cover and cook with high fire; After the fire boils, change to medium heat to collect the soup, and finally add the chicken essence to serve, and you're done.
Question 7: What's delicious in duck soup? Ingredients: pure duck1500g,
Ingredients: 400g of clean kelp.
Seasoning: 4g of refined salt, 0g of cooking wine10g, 3g of monosodium glutamate, 2g of ginger slices15g, 2g of pepper, 2g of pepper, and 0g of chopped green onion15g.
Production: Chop the duck into small pieces, cut the kelp into cubes, soak the duck and kelp in boiling water once, add water to boil, beat off the floating powder, add chopped green onion, Jiang Mo, cooking wine, pepper and pepper to stew the duck with medium heat, then add refined salt and monosodium glutamate to adjust the taste, and take it out of the pot and plate.
Features: Duck meat is fragrant and rotten, boneless and easy to eat, and kelp is fresh and tender.
Nutritional dietotherapy: Kelp is rich in nutrition, with iodine content ranking first in food, and also contains carotene, protein, fat, calcium, iron, phosphorus and vitamins. Kelp tastes cold and salty, and has the functions of softening and resolving hard mass, promoting diuresis and relieving heat, relieving cough and asthma, removing fat and lowering blood pressure. People suffering from hypertension and hyperlipidemia are beneficial to eat more kelp in summer. Duck meat is rich in protein, fat, vitamin b 1, vitamin b2, niacin, carbohydrate, iron, calcium, phosphorus, sodium and potassium. Duck meat is sweet, salty and slightly cold, and has the effects of nourishing yin and stomach, inducing diuresis to reduce swelling, strengthening waist and strengthening bones. Eating stewed duck with kelp in summer can not only increase nutrition, but also prevent cold and heat.
Question 8: Which is better, roast goose or roast duck? When I cook my own home-cooked duck, I like to add a lot of vegetables to it, because I think the duck is still greasy. Therefore, the general preparation materials for duck cooking are: cabbage, carrots and potatoes. First, put pepper, ginger, chopped green onion, star anise, etc. into the oil pan, pour in the duck and stir fry. When the duck is slightly yellow, pour in beer (almost a bottle of cans is enough), cover the pot and stew. After about 25 minutes, add the chopped carrots and potatoes, add a proper amount of bean paste at the same time, continue to stew, wait until the duck is 80% ripe, then add cabbage, and continue to stew for 10 minutes to get out of the pot.
Question 9: What delicious beer duck is fried with? Ingredients: onion, ginger, garlic, pepper, cinnamon, coriander, celery and radish. Seasonings: beer, soy sauce, oyster sauce, thirteen spices and cooking wine. Boil the duck in water, pour all the duck meat into the pot, add cooking wine, oyster sauce, soy sauce and salt, and stir-fry. After the duck is fried to golden brown, pour in the beer (put a bottle for each duck), add the radish, and boil it with high fire. When the beer is half dry, add the celery (now it's basically done), but continue to cook in a hot pot. . . You can eat radish and side dishes first. Change the saucepan. You can add coriander when it is boiled. If you can eat spicy stir-fry, it tastes better to put some Pixian bean paste, and you can also add some thousand pieces of silk, which is tofu skin. If you are in a hurry to eat, you can use the pressure cooker to wash the raw ducks, chop them into pieces, and fly the water (after the water is boiled, put in the chopped duck pieces, and then take out the ducks and rinse them). Put duck pieces, water, ginger, pepper, cooking wine, salt, aniseed, pepper (Sichuan pepper is not available, pepper can also be used) in the pressure cooker, and heat tons. After boiling, 15-20 minutes. Put oil in the wok, add onion, ginger and garlic, add tons of duck pieces, beaks (wet soybeans that are about to sprout) and vermicelli (cooked with boiling water) and stir-fry until cooked. Because the vermicelli contains starch, the things in the pot will stick together. It doesn't matter. Just pour the soup of tons of ducks into it.
Question 10: What dishes does the duck go with? The characteristics of braised duck with golden needle are delicious:
Golden color, fresh fragrance.
Teach you how to cook a duck stewed with gold needles, and how to cook a duck stewed with gold needles is delicious.
1. Wash the day lily thoroughly with water, cut it into 3cm sections and tie it into five bundles;
2. Bundle the tied daylily into an oil pan and fry it, and put it upright around the big plate;
3. Slaughter the ducks, remove their hair and internal organs, and rinse them with clear water;
4. Boil the clean duck in boiling water for four times, remove it, and smear it with soy sauce;
5. Fry in a 60% to 70% hot oil pan, and remove the bones in a large plate;
6. The bone pad is under the big plate of day lily, and the meat is in the middle of the big plate;
7. In another bowl, put 500 ml of the original soup for boiling ducks, and mix it with onion, Jiang Mo, pepper powder, star anise (crushed), soy sauce, cooking wine, pepper, sugar and salt to make soup;
8. Pour the prepared soup on the duck meat, steam it in the upper cage for about 3 hours, and buckle it in the lower cage;
9. Heat the frying spoon on the fire, add the cooked lard, the remaining onion, ginger and garlic, add the duck soup to boil, thicken it with water starch, pour sesame oil, pour it into a large plate and serve.
Key points of making stewed duck with golden needle;
1. This dish has a lot of soup juice, so it is appropriate to tick "no soup" and require the juice to be thin and transparent;
2. If the whole duck is deboned, beautiful in appearance and superior in skill, it is one of the basic skills of the national second-level chef examination;
3. The method of deboning the whole duck is as follows: ① Wash the duck's hair, without opening the chest, pull a knife straight at the neck, cut it off with a horizontal knife near the head, pull the pterygoid joint bone on the left and right wings (first left and then right), pull a knife round at the end of the joint bone to separate the flesh and blood, remove the meat along the upper limb, then pull a knife on both sides of the chest to reveal the sternum, cut off the back root membrane, and take it off to the upper thigh joint bone. (2) continue to scrape a knife across the thigh bone, and take off the meat along the calf bone until it is cut off by the horizontal knife in front of the knee. The left and right legs are removed in the same way. Finally, the original duck is turned over, the duck tail crisp is removed, and the mouth is cut to leave a tongue. Check whether the original duck is perforated, and if the blade exceeds the wing, it will be unqualified;
4. Due to the frying process, it is necessary to prepare cooked lard1000g.