In addition to Peking duck, there are also Beijing duck rolls are also more famous, in the past to make rolls of dishes, generally use raw duck skin and raw duck stuffing, but Beijing duck rolls use pre-roasted duck skin and raw meat filling. Raw skin wrapped in fried, will be hard and not crispy; without raw meat filling, it will lose its fresh taste. Therefore, if you do not use the peeled duck skin of the cooked duck breast and the mashed raw duck leg meat filling as the material, you can not make Peking duck rolls. Duck meat is cool, can nourish the yin and deficiency, nourish the stomach and water, the nutritional price is very high, and the various minerals in the duck meat are also very rich, in general, duck meat is more nutritious than chicken, the price is not expensive, usually may wish to eat some duck meat appropriately.
Although the duck meat is delicious, but it has a taste itself, if it is not handled well, it is difficult to enter, if it is cooked well, it is delicious and fat, one bite after another, and it cannot be stopped at all. Duck meat is very much, you can make roast duck, brine duck, beer duck, old duck soup, etc., today's duck is not roasted or fried, it is steamed, the taste is full of good. Steamed duck meat, is one of them, this dish accompanied my young growth, not much to say, today the uncle under the kitchen to teach you to make steamed duck meat, I hope you eat happy ~ ~
Duck leg / ginger garlic / green onion / tempeh / salt / oil / cooking wine / peel
1, first wash the duck leg and chop it into small pieces, remove the particularly fatty part, and then prepare ginger garlic, green onion, a small amount of tempeh, a little peel;
2, then with salt, ginger garlic, tempeh, peel, green onion, soy sauce, you can put some cooking wine or rice wine stir well, pour a little cooking oil, stir well, you can choose to marinate for 30 minutes;
3: Finally, bring water to a boil over high heat, add duck meat, steam on medium heat for 6 to 8 minutes and then serve and eat
Fragrant and delicious, steamed duck meat that is easy to make is ready, if you like it, you can try it yourself
Uncle tips
1, with salt time is just right, duck meat is light and fragrant but not fishy, a few minutes, you can open the meal;
2, the strong Cantonese flavor is coming, floating in front of the eyes of the tempeh steamed ribs, mushroom steamed slippery chicken, maybe you are the first time to see the duck leg can do this.
There are many more delicacies waiting for you
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