The moon is falling and the frost is full of frost, and the river maple fishing fire is sad and sleepy. Hanshan Temple outside Gusu City, midnight bell to the passenger ship.
In two days, the frost will fall, "a year to make up for it, it is better to make up for the frost", so it is time to paste the autumn fat, the duck can be described as the best food on the table, but also the excellent food that people supplement. Especially when the new duck is raised in autumn, the meat is strong and fat, rich in nutrition, and can replenish the essential protein, vitamins and minerals in time. At the same time, duck meat is cold and cold, especially suitable for people who are on fire, so it is preferable to eat duck in autumn.
Not only are ducks full of treasures, but they are also delicious all over the body, in addition to the famous Beijing roast duck, Nanjing saltwater duck, Hangzhou old duck pot and other local signature foods, as well as duck blood vermicelli soup, Mao Blood Wang, spicy duck neck and other special snacks. Even a bowl of hot duck soup can make people both full and nourish their bodies.
Today, I will share 6 unforgettable duck and duck delicacies for everyone, the weather is getting colder, choose a dish you like!
Duck blood taste salty and cool, has blood tonic and detoxification effect, used to cook hot pot, not only smooth and tender but also no fishy atmosphere. People with anemia, the elderly, women and those engaged in dust, textiles, sanitation, extractive work should especially eat it regularly.
The hot pot boiled duck blood is hung with spicy oil, the entrance is tender, the tenderness of the duck blood overlaps with the aroma of pepper and pepper, the spicy sweeps the mouth, and the spit on the tip of the tongue is unconsciously stirring...
Duck blood
Other hot pot side dishes
Spicy jianghu handmade butter hot pot base
1, add water to the pot and bring to a boil, then put in the spicy jianghu handmade butter hot pot base;
2. After the seasoning is cooked, duck blood and other hot pot side dishes can be added.
I have long heard the saying that "eat male ducks in summer and female ducks in autumn", and old ducks are female ducks that have matured for more than a year.
Chinese eat duck soup for thousands of years. Since the Qin and Han Dynasties, the bashu countryside has used the custom of using wattles to brew sour pickles all year round, forming a bashu flavor kimchi food culture.
When relatives and friends visit, some aged pickled sour radish and pickled ginger pickled peppers are found in the altar, and a jar of old duck soup is stewed in a casserole pot to entertain guests. A bowl of fragrant broth is in the belly, and life is alive again!
A hen for more than a year
ginger
Sour radish duck soup stew
1. Wash the duck meat first, blanch the water to remove the fishy and set aside;
2: Add water to the pot, put in the washed duck and radish buns, bring them to a boil over high heat, then add the spice packets and simmer over low heat for about 2 hours to eat.
Wings are generally the best place for birds to eat, because there is more movement, more muscles, and tight flesh. Duck wings look no meat, but the meat is so tight when it is nibbled, and it is even more delicious to make a dry pot. As a meatless and unhappy family, nibbling on duck wings is to nibble on that chewy force, and taste the taste of the skin and bone.
The dry pot duck wings are golden in color, the meat is tough but not rotten, the taste is fragrant but not greasy, the taste is strong, the spicy taste is deep into the bone marrow, and the crispy from the bone to the skin is crisp and rich from the inside out.
Duck wings
Beer, garlic, ginger, celery, coriander
Spicy jianghu spicy pot seasoning
1, duck wings put a little cooking wine, ginger in cold water, open a high heat and blanch the water;
2. After blanching the duck wings, remove the blood foam and drain the water;
3: Heat the oil in a hot pan, add the spices, garlic and ginger in the spicy pot, stir-fry until fragrant, add duck wings and stir-fry;
4: Pour in a whole can of beer and simmer for 5 minutes;
5: Add parsley, stir-fry for 1 minute, sprinkle sesame parsley out of the pan.
The method of sticky duck palm is actually the same as that of dry pot duck wings, but it uses a slightly spicy spicy pot seasoning with a stronger sticky flavor.
Although the duck palm meat is not as much as chicken feet, it has a unique kind of sticky chewiness, which makes people can't stop at all!
Duck paws
1, duck palm put cold water add a little cooking wine, ginger, open a high heat to blanch the water;
2, duck palm blanched water, fish out to flush out the blood foam, drain the water;
3: Heat the pan with cold oil, add the spices, garlic and ginger in the spicy pot, and sauté until fragrant;
4: Stir-fry the duck paws, pour in a whole can of beer and simmer for 5 minutes;
6: Add parsley, stir-fry for 1 minute, sprinkle sesame parsley out of the pan.
Beer duck is a home-cooked Sichuan dish, but it is also a weapon to reduce fire and reduce edema. Beer duck has a lot of practices, adding watercress or pickled pepper will have a different flavor, today is going to introduce a traditional, home-cooked braised beer duck.
To make beer duck, you need to use young ducks who are less than one year old, and the meaty chai that is more than one year old is only suitable for stewing
Baby duck
Beer, green and red peppers, green onions, ginger and garlic
1: Wash and cut the duck into small pieces with water, cut the green and red pepper into pieces, cut the green onion into segments, and slice the ginger and garlic
2, duck pieces under the cold water pot, put cooking wine, blanch the water and then fish out the control dry;
3, heat the oil in the pot, fry the chives and garlic, put in the spicy pot seasoning and stir-fry, put in the duck meat and stir-fry continuously, stir-fry the water and pour in the beer, boil on high heat and simmer for 40 minutes;
4: When the juice is almost received, add the green and red peppers and continue to stir-fry until the soup is thick.
Chinese has a long history of raising ducks to eat meat, and there are also many duck meat practices, which are mainly divided into three major factions: smoked pie, stewed pie, and brine pie.
The ducks of the brine school represent the brine ducks of Chaozhou. The duck meat retains more water in the brine, the toughness is delicious, and there is a brine soup that can be eaten with bibimbap. Dipping in garlic vinegar is appetizing and creamy, and with coriander you can add to the fragrance of the meat. With the good old marinade seasoning, you can also easily make your own brine duck at home
Duck meat
Old marinade seasoning
1, after the duck is treated clean, blanch the pot under cold water, boil on high heat, change the medium heat and cook for another 5 minutes, pour the water out, take it out, wash it with warm water, control the water;
2, put a little oil in the pot, stir-fry the old marinade seasoning, add water to boil into the old marinade;
3, put the duck meat into the marinade, add water over the duck, cover the lid and boil, then change the heat to cook for 30 minutes, turn off the heat, simmer overnight, take it out the next day, you can eat it, very flavorful.