Taro crispy duck, also known as taro duck fang, is a classic banquet dish in the Fujian-Taiwan region. The duck is crispy to the slag, the taro paste is not good, and the tip of the tongue dissolves as soon as it is pressed, which perfectly explains what is called the tooth cheek fragrance. This dish is said to be complicated to make, but the ingredients and tools it needs are very simple and easy to use. You just need to be patient, and you can reproduce it perfectly at home.
By Vegetable Food Diary 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Duck legs 2 pcs
Lipu taro half a piece
Ginger 3 tablets
1 tbsp cooking wine
Light soy sauce 1 tablespoon
1 tsp of dark soy sauce
1 tsp of salt
1 tsp of oyster sauce
1 tsp of five-spice powder
Powder 20g
Baking powder 2g
2 cooked salted egg yolks
Lard 30g
Starch to taste
This formula is for 3 servings
<h2>Practice steps</h2>
1: Wash the duck legs and remove the duck bones with kitchen scissors
2, cut a few knives on the duck meat to facilitate the taste, steamed after the shape is more flat, pay attention not to cut the duck meat Oh
3、 Peel the taro, cut off the head and tail part, and then cut into small pieces · The head and tail of taro contain more moisture, and the texture of the middle part will be more powdery
4: Marinate in ginger slices, cooking wine, soy sauce, dark soy sauce, salt, oyster sauce and allspice powder in the duck leg for 2 hours
5: Steam the duck legs in a steamer for 1 hour and the taro for 20 minutes
6, salted egg yolk remove the hard core in the middle, make the taro puree taste better
7、Steamed taro add salted egg yolk and lard to puree · Adding lard can make the taro puree achieve a crispy effect when fried,
8, 20g of powder into a small bowl, a small amount of boiling water many times, while kneading the powder into a ball
9、 Add baking powder and flour balls to the taro puree and knead until the taro puree is in the ball · The powder dough plays a bonding role
10、 Sprinkle a little starch on the surface of the duck meat and press the taro paste ball · Be careful to paste the edges of the duck with taro paste
11: Use a spatula to support the taro duck
12, the oil temperature is 6 into hot, gently pour the hot oil on the taro paste until the color is golden · Note that the oil temperature should be controlled at about 150 ° C, the oil temperature is too low taro mud is easy to fall off, the oil temperature is too high on the surface is too hard to be crispy
13: After cooling slightly, cut into pieces and plate
<h2>Tips</h2>
1, the traditional method is to remove the whole duck bone, keep the whole piece of duck breast meat, steamed and brewed with a layer of fragrant and thick taro dough, and then fried to make it crisp until it drops the slag. The recipe prepared for you with the dish has been slightly improved in combination with homemade, and it is made with duck legs to make the tedious work of deboning the whole duck simple. 2, eat this dish in Xiamen, generally with refreshing and greasy sweet orange sauce. If you don't have one, you can also use sweet and spicy sauce, and if there is no spicy, it is also very flavorful
<h2>Nutritional benefits of duck legs</h2>
Ducks eat mostly aquatic organisms, so their fleshy nature is sweet, cold, into the lungs, stomach and kidney meridians, there are tonic, stomach, kidney, tuberculosis hot bone steaming, anti-edema, antipyretic diarrhea, cough and phlegm and other effects.
<h2>Dietary contraindications to duck legs</h2>
1. It is not advisable to eat with turtle meat, which makes people yin and yang, edema and diarrhea.
2. Duck meat should not be eaten with eggs, otherwise it will greatly hurt the vitality of the human body.
3. Duck meat and chestnuts - poisoning caused by eating together.
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