Whole duck with nuts
material
Ingredients: 1500 grams of fat duck, 50 grams of lotus seeds, 30 grams of barley, 30 grams of seeds, 30 grams of lentils, 100 grams of glutinous rice, 15 grams of dried shrimp, 50 grams of cooked ham meat, 30 grams of mushrooms, vegetable oil, rice wine, pepper, refined salt.
Production:
1. Remove the lotus skin and heart. Peel the lentils after boiling. Wash the glutinous rice and soak for a while. Wash the seeds, dried shrimp and barley. Wash the mushrooms and cut into cubes. Dice the ham. Put the above ingredients into a bowl, add rice wine, pepper, and refined salt, mix well, and steam for about 30 minutes to form eight-treasure filling.
2. Remove the feathers and internal organs of the duck and chop off the duck feet. The throat of the duck neck is cut off, the cervical vertebrae are cut off, the neck bone is removed, and then the duck skin and meat are turned over and retreated (the bones are removed with the knife edge), except for the two wings, the rest of the bones are all removed to make a boneless duck.
3. Fill the eight-treasure filling into the duck belly and tie a knot at the knife edge. Mix the rice wine, pepper and refined salt, wipe the duck body, put the duck's belly down, put it in a bowl, steam it in the basket, and dry it. Heat the oil in a pan and fry the duck until the skin is crispy and golden brown, remove and serve. Efficacy: Nourish yin and kidney, spleen and stomach. It is suitable for people with spleen deficiency and hiccups, kidney yin loss, dreams, and sperm loss.
Spicy five-spice braised broad beans
Ingredients:
1000 grams of dried broad beans.
Perfume:
50 grams of dried chili pepper, 15 grams of Sichuan pepper, 8 grams of cumin, 5 grams of cinnamon, 5 grams of star anise, 2 grams of bay leaves, 2 grams of cloves.
Distribution:
160 grams of Haitian fresh light soy sauce, 100 grams of Haitian oyster sauce, 100 grams of scallion oil, 70 grams of rock sugar, 20 grams of salt, 15 grams of chicken rice dark soy sauce.
Directions:
1. Select dried broad beans with full particles, prepare 1000 grams, wash them, then soak them in water for 48 hours, remove them after 48 hours, control the moisture, and set aside.
2. Soak 50 grams of dried chili peppers (adjust the dosage according to taste), 15 grams of Sichuan pepper, 8 grams of cumin, 5 grams of cinnamon, 5 grams of star anise, 2 grams of bay leaves, and 2 grams of cloves, soak them in warm water for 15 minutes, remove them, put them in a spice bag, and set aside.
3. Add 2000 grams of water to the pressure cooker, put in the spice packet and 160 grams of Haitian Xian light soy sauce, 100 grams of Haitian oyster sauce, 100 grams of scallion oil, 70 grams of rock sugar, 20 grams of salt, 15 grams of chicken rice soy sauce, and finally put in the soaked broad beans, stir evenly to stop the hot pot, cover the lid, turn off the fire after boiling for 15 minutes, do not release steam after turning off the fire, and let it cool naturally before opening the lid.
Salt-baked chicken wings
Ingredients:
American big phoenix claws 15 pounds.
Perfume:
10 grams of cinnamon, 10 grams of dried ginger, 10 grams of kaempfera, 10 grams of grass fruit, 10 grams of tangerine peel, 9 grams of ginger, 8 grams of star anise, 6 grams of bay leaves, 4 dried chilies.
15 kg of boiling water, 350 grams of salt, 200 grams of ginger, 28 grams of yellow gardenia, 150 grams of monosodium glutamate, 100 grams of chicken essence, 55 grams of Guangweiyuan salt-baked chicken powder, 10 grams of sand ginger powder, 6 grams of white pepper powder, 410 ml of Lee Kum Kee pure fragrant sesame oil.
Directions:
1. Thaw the chicken feet first, soak them in clean water after thawing, remove them, control the moisture, and set aside.
2. Put the chicken feet into the pot, add an appropriate amount of water to submerge, pour in 200 grams of cooking wine, add 200 grams of white vinegar after boiling over high heat, skim off the foam, blanch for 1 minute, then remove it, rinse it well, cut off the tip of the chicken feet, and set aside.
3. Soak the spices: 10 grams of cinnamon, 10 grams of dried ginger, 10 grams of kaempfera, 10 grams of grass fruit, 10 grams of tangerine peel, 9 grams of good ginger, 8 grams of star anise, 6 grams of bay leaves, and 4 dried chili peppers in warm water for 20 minutes, control the dry moisture, put them into a spice bag, and set aside.
4. Put 200 grams of ginger slices and 28 grams of yellow gardenia into a spice bag and set aside.
5. Add 15 kg of water to the stainless steel barrel, add 350 grams of salt after boiling over high heat, then put in the spice bag, ginger slices, yellow gardenia material packet, then put in 150 grams of monosodium glutamate, 100 grams of chicken essence, 55 grams of Guangweiyuan salt baked chicken powder, 10 grams of sand ginger powder, 6 grams of white pepper powder, and finally add 410 ml of Lee Kum Kee pure fragrant sesame oil, stir and mix evenly, boil for 20 minutes on medium heat, put in chicken feet after the fragrance comes out, change to low heat and cook for 18 minutes after boiling over high heat, turn off the heat and simmer for 20 minutes.
Tips:
In addition to chicken feet, this brine can also be processed to make salt-baked chicken, salt-baked chicken wings, etc. You only need to master the boiling time according to the age and tenderness of the ingredients.