I ate wasabi duck paws once at The Liqun Roast Duck Restaurant in Beijing, and I liked this taste. When it comes to mustard, I think of durian, people who like it are crazy, and people who don't love it may look away from it when they smell it (like me).
Duck paws this thing is usually not easy to buy fresh, but where the fresh white duck sold in the vegetable market, no trader will cut off the duck paws alone, only sell the part above the duck legs (feel like you said a nonsense), so usually on a whim, want to nibble a few duck paws under the wine, either can only go to the brine store to buy ready-made, or go to the supermarket to buy some back, their own home. The fresh counters of larger supermarkets should all sell that kind of thawed duck paws, and now that food safety is so strict, it is estimated that it will not be the kind of Vietnamese goods that have been frozen for decades. Therefore, when I had a whim yesterday and wanted to taste the mustard duck palm on the whole, I also killed directly to the supermarket and brought two boxes back, about twelve or three.
Ok, the simple production method of mustard duck palm, because I am also the first time to explore at home, so I did not record too many photos, but the process method is also very simple in words, the following I will share with you the method.
Step 1: After completely thawing the fresh duck palms and washing them, the cold water is put into the pot, and after boiling on high heat, the foam can be fished out, this step will remove the blood stains and impurities of the duck palms, and cook for up to one or two minutes after boiling. Remove with warm water and rinse off.
Step 2: Prepare a few fragrant leaves, a little peppercorns, a grass fruit, an octagonal, a small piece of green onion, then pat a small piece of ginger with a skin, and then put it in the pot together with the duck paw, add the amount of water that is completely empty of the duck paw, boil over high heat (add a little salt after boiling, and then add a few drops of cooking wine to add fishy flavor), turn the medium heat and cook for another 20-30 minutes, and then the duck paw can be fished out and drained.
Step 3: The duck paw is naturally cool, and when it is warm and not hot, change the knife to cut into small pieces, and first cut the duck paw from the thicker cartilage in the middle, and the upper part can be easily cut.
▼ These pictures are the duck paws that have been changed to a good knife, we should pay attention to observe its softness and rot, and the cooked duck paws are not to be cooked until the skin is opened, which needs to be flexibly observed in the process of cooking.
Because a little salt has been added when cooking, which is equivalent to a relatively light brine, so the cooked duck paw is caught and directly nibbled, which is also very enjoyable, or dipped in the almighty sauce to eat, you know! The universal sauce is that crayfish dip, ah, do you remember? Don't remember? Please send a private message directly to Chao Dad.
▼ The focus is on the mustard juice used to mix duck paws below. Not complicated, not complicated at all. Step 1: Squeeze the right amount of mustard into the bowl and measure it according to your taste; Step 2: Pour a little boiling water into the bowl, be sure to boil water to fully stimulate the aroma of mustard! Add water and stir well, put the bowl on the lid, let the mustard aroma release again, about 10-15 minutes is enough; the third step: add a little sugar and salt to the mustard juice, drop a few drops of sesame oil, stir well, and then cover the lid for three or two minutes, and then get it!
▼ Next, pour the mustard juice evenly over the duck paws and mix well. Yes, it's that simple.
Although it is the first attempt, the self-evaluation is still quite good, my wife ate a lot alone, haha, the child did not dare to eat mustard, I let her nibble some of the original.
▼ Scrambled eggs with leeks. It is indeed a blessing to be able to eat native leeks for a while, and the weather is too dry. The growth of many green vegetables depends on the vegetable farmers watering several times a day, it is really sweat drops under the soil, the grains are hard!
▼ Seaweed boiled cuttlefish balls. This cuttlefish ball (locally called ink bucket pill) is brought back from Shantou, I love to eat a kind of ball, the taste is quite elastic, and the cuttlefish meat is real material, when buying it at that time, it cost eight or ninety-one pounds, you think, these pills cost not low ah!
Cooking this ball is very convenient, cold water under the pot, after the water boiling balls all float up to indicate that it is cooked thoroughly, throw some seaweed into it, add a throw of salt and it is OK.
▼ The kind of small box mushrooms bought in the supermarket, I also forgot what the name is, to be honest, there is no delicious oyster mushroom that is scattered in the vegetable market. However, fungal foods have high nutritional value, and eating them occasionally is beneficial to health.
Thank you for your attention: Jiangcheng Chao Dad Headline Number; in fact, it doesn't matter if you don't pay attention to it, I hope that these recipes that are relatively roughly written but simple enough can bring a little help to your kitchen exercises. Then I'm happy. More home-cooked recipes, there are still hundreds of dishes in the recipe of Chao Dad, if you can't find it, please feel free to send me a private message.