Chrysanthemum fungus fried duck tongue
make:
1: In the pot, 500 grams of pork bone broth, 3 white peppercorns to taste, simmer the chrysanthemum mushrooms for 20 minutes, take out and dry.
2, from the pot under the cooked lard 30 grams of heat, under the garlic slices, celery grains, shallot head slices 5 grams each, millet spicy 5 grains stir-fried fragrant, under the pre-made duck tongue and chrysanthemum mushroom stir-fry evenly, add 3 grams of chicken powder, soy sauce, sesame oil 5 grams each seasoning, out of the pot can be plated.
Chrysanthemum fungus hair production:
1 kg of dried chrysanthemum mushrooms soaked in cool water overnight, the next day with scissors to remove the head, the whole chrysanthemum mushroom will spread out, washed. 500 grams of dried chrysanthemum fungus can produce 1250-1350 grams of finished products.
Duck tongue prefabrication:
1 kg of duck tongue is thawed, washed in blanched water, and 100 grams of millet spicy, 50 grams of garlic, 150 grams of light soy sauce, 10 grams of chicken powder are added to the container, put in the duck tongue, steam for 20 minutes.
Hangzhou-style roast sauce duck tongue
Ingredients:
1 kg of large duck tongue and 200 g of cucumber strips.
Accessories:
250 grams of Japanese yaki sauce, 200 grams of cotton sugar, 50 grams of salt, 5 grams of monosodium glutamate and chicken essence, 10 grams of minced green onion and ginger
method:
1: Put the duck tongue into a container, add all the spices except cotton sugar and mix well, marinate for 24 hours.
2: Remove the marinated duck tongue, drain and blow with a fan until the epidermis hardens.
3: Put the duck tongue into a tray and sprinkle with sugar, steam on high heat for 15 minutes, let cool and put it on a plate with cucumber strips at the bottom.
Bad brine duck tongue
500 grams of duck tongue, a little green onion, ginger and shredded carrots.
seasoning:
Mash, salt, monosodium glutamate, ham juice, chicken juice, sugar, chicken essence, and lees marinade, spices wrapped in one (large ingredients, cinnamon, fragrant leaves, vanilla, fennel).
Production steps
1: Rinse the duck tongue, put it in boiling water and blanch it, drain and set aside.
2: Put the accessories and spices together in the soup pot and boil until they become bad brine.
3: Put the duck tongue in the bad brine and cook over low heat for about 20 minutes, fish out the duck tongue, let it cool and put it on a plate, garnish with shredded shallots and carrots.
Private sauce fragrant duck tongue
raw material:
1 pound of fresh duck tongue, a little bit of coriander, ginger, green onion, millet spicy.
50 grams of light soy sauce, 65 grams of fresh chili sauce, 30 grams of sugar, monosodium glutamate, sesame oil, and chili oil.
Soak the duck tongue with red yeast powder to color, drain, add soy sauce, fresh spicy sauce, sugar, monosodium glutamate, coriander, ginger, green onion, millet spicy mix well into the steaming box for 15 minutes, mix well, drain, mix sesame oil, spicy oil can be.
Spicy duck tongue
Duck tongue 250 g
ingredient:
10 grams of green and red peppers, 20 grams of yellow peppers, 5 grams of green onions, 5 grams of coriander leaves, and 10 grams of minced garlic.
Seasoning: salad oil, Chaozhou white brine 800 grams each.
1: Soak the duck tongue in boiling water for 5 minutes, scrape off the surface tongue, wash and remove the controlled water, marinate with green onion and coriander for 30 minutes.
2: Put the marinated duck tongue in the brine for 30 minutes, drain it, then add the salad oil that burns to 50% heat and fry it for 2 minutes on medium-low heat, then remove the oil control.
3: Leave 30 grams of oil in the pot, when it is 70% hot, add red pepper, yellow pepper, garlic and stir-fry, then stir-fry the duck tongue for 2 minutes, put it on the plate, and garnish with coriander leaves.
Cowpea mushroom fragrant duck tongue
250 grams of duck tongue, 100 grams of organic cowpea, 150 grams of fresh tea tree mushrooms, 20 grams of hoisin sauce, 30 grams of char siu sauce, garlic paste, fresh millet pepper minced, beautiful and fresh, fresh spicy sauce, ginger slices, green onion knots, salt, monosodium glutamate, sesame oil, salad oil, spicy brine 1 pot
Method:
1: Wash the duck tongue, dry it and then put it in a basin, add ginger slices, shallots, seafood sauce and char siu sauce for 2 hours, then put it into a pot of boiling water and rinse it with water, wait until it is marinated in the spicy brine pot for 5 minutes, turn off the heat and soak for 30 minutes. After scooping out to cool, stir in sesame oil and set aside.
2: Cut the cowpea into 10 cm long pieces, put them in a pot of boiling water and fish them out, let them cool and add garlic paste, salt, monosodium glutamate and sesame oil and mix well. In addition, the fresh tea tree mushrooms are torn into coarse silk, put in 50% or 60% hot oil pan and fried, fished out and mixed with fresh millet pepper, beautiful fresh, fresh spicy juice and sesame oil, and set aside in a small cage.
3: Put the garlic puree cowpea at the bottom of the flat plate, swing the duck tongue on the top, and then place the hand-torn tea tree mushroom at the other end of the plate.
Flavored duck tongue
Ingredients: duck tongue 250 g, Cantonese cabbage 150 g
Accessories: 10 grams of stir-fry sauce, 5 grams of chicken juice, 3 grams of chicken powder, 5 grams of flower carving wine, 2 grams of sugar, 5 grams of corn starch, 4 grams of green onion and ginger, 6 grams of salt, 20 grams of salad oil
1: Put the duck tongue into a pot of water, add 4 grams of salt, 3 grams of flower carving wine, cook for 10 minutes, 7 mature.
2, Guangdong cabbage heart cut the old leaves and old stems, put into the water pot flying water fishing out, add 2 grams of salt, quickly stir-fry the hook, plate.
3: Heat the pot, add salad oil and stir-fry until fragrant, pour in the green onion and ginger, cook the duck tongue into the flower carving wine, add all the spices and stir-fry evenly.
Rose duck tongue
Duck tongue 500 g, French fries 100 g, green and red pepper grains 20 g, onion granules 10 g, vegetable ingredients (red pepper chunks, onion chunks, carrot slices, coriander stalks, celery festivals).
Salt, cooking wine, monosodium glutamate, pepper, garlic powder, spicy fresh sauce, beautiful fresh soy sauce, salad oil each appropriate amount of rose petals
1: After the duck tongue is cleaned, add vegetable ingredients and cooking wine to marinate for a period of time, then pick it out, add salt, monosodium glutamate and garlic powder and marinate for use.
2: Heat salad oil in a pan until it is 60% hot, fry the marinated duck tongue until golden brown, pour out and drain.
3: Leave the bottom oil in the pot, add green and red pepper grains and onion grains and stir-fry until fragrant, fry the duck tongue, spicy fresh sauce, beautiful fresh soy sauce and pepper, and put it on a plate with French fries and rose petals.
Walnut blossom sautéed duck tongue
250 grams of net duck tongue, 100 grams of well-soaked walnut blossoms, 50 grams of green and red pepper shreds, 50 grams of ginger shreds, and a little minced pepper.
Peppercorns, garlic rice, salt, cooking wine, monosodium glutamate, vegetable oil each appropriate amount.
Put the pot on the high heat, put the vegetable oil to heat, put in the duck tongue and sauté for a while, when the cooking wine is cooked and simmer until the dry aroma is moist, the minced peppercorns, garlic rice and peppercorns are fried for a good job, then put the walnut flowers, green and red pepper shreds and ginger shreds, stir-fry while adding salt and MSG, turn over and put on the plate to serve.