When it comes to Peking duck, almost everyone knows it. This classic Chinese delicacy is not only a pleasure for the taste buds, but also carries a profound cultural heritage and eating habits. Roast duck has a history of hundreds of years, from the court delicacy to the common people's table, it is popular today.
A roast duck tends to have crispy skin and tender meat, and it melts in your mouth. Served with a thin lotus leaf cake, delicate sweet noodle sauce and fresh shredded cucumber strips, it is a roll in the mouth, and the aroma is overflowing. However, after eating the duck skin and duck meat, the remaining duck rack often becomes a tangled problem. At this time, the waiter often asks, "Do you want to fry the duck rack or make soup?" "A lot of people are hesitant at the moment and don't know how to choose. In fact, there are some "doorways" behind this problem.
According to the traditional custom, a duck pays attention to "making the best use of things": the skin is used to eat the wraps, the breast part can be cooked separately, and the duck rack becomes the "protagonist" of the follow-up. In order to meet the needs of customers, restaurants usually give two options: either the duck rack is fried into a salt-and-pepper snack or used in soup. However, both options may not be the best option. The best option is to reply to the waiter "pack"!
Why is the best option to "pack"? The reason is simple, there are often routines in frying and soup in restaurants.
Deep-fried duck rack: Although it sounds crispy, it is actually mostly fried at high temperatures, which can easily mask the deliciousness of the duck itself, and it may be too salty and greasy after a few bites. In addition, the oil used to fry duck racks in restaurants will inevitably use high-temperature repeated oil, which is not conducive to health.
Duck rack for soup: It seems healthy, but in order to save trouble, many restaurants usually make the soup with a mediocre taste, and may even add too much monosodium glutamate, "thick soup treasure" and other "technology and ruthlessness" that are not conducive to health.
In addition, eating duck racks in restaurants may also cause problems such as "cutting corners" and overcharging processing fees. Instead of "coming" on the spot, you can take the duck rack home smartly, not only to reduce waste, but also to choose fried or soup according to your taste, and even try different creative dishes, nutritious, delicious and healthy!
Next, we share two simple and delicious duck rack dishes, so that you can use the duck rack to the extreme at home.
Recipe 1: Salt and pepper duck rack
Ingredients: Duck rack to take home, salt and pepper powder, paprika (optional), flour, starch, cooking oil.
Specific steps:
1. Preliminary treatment: Chop the duck rack into small pieces, rinse it briefly with water to control the moisture.
2. Blanching: Mix the flour and starch in a 1:1 ratio and evenly coat the duck rack with a thin layer of flour.
3. Deep frying: Pour an appropriate amount of oil into the pan, cook until it is 60% hot (about 170°C), put the duck rack in the oil pan and fry until golden brown.
4. Seasoning: Drain the oil from the duck rack, sprinkle with salt and pepper powder, and mix gently.
This salt-and-pepper duck rack is crispy on the outside and tender on the inside, with a fragrant aroma. Pair well with beer or as an accompaniment. Homemade fried duck racks are cleaner and more hygienic than those in restaurants, and the taste can be adjusted according to personal preference, resulting in a better texture.
Recipe 2: Duck rack soup
Ingredients: Packed duck rack, ginger slices, green onions, white radish, salt, pepper
The steps are as follows:
1. Blanching: Put cold water on the duck rack into the pot and add a few slices of ginger to blanch to remove the blood foam.
2. Soup: Put the blanched duck rack into a casserole, add water, green onions and ginger slices, bring to a boil over high heat, then turn to low heat and cook for 40 minutes.
3. Add the side dishes: Cook until the soup is milky white, add the chopped white radish and cook for another 10 minutes. Season with salt and pepper and serve.
This duck rack soup soup is bright in color and delicious in taste, especially suitable for drinking a bowl in autumn and winter to warm the stomach and ward off the cold. Homemade soup is less burdened with MSG than restaurants, and the taste is more natural and pure.
Eating Peking duck is a pleasure, and how to deal with the duck rack is a reflection of the wisdom of food. The next time you go to a restaurant, when the waiter asks you whether you want to fry the duck rack or make soup, don't worry about it anymore and decisively say the two words "packing". Not only will you avoid falling into the "little tricks" of the restaurant, but you will also be able to enjoy the higher quality and more delicious food at home. Making a plate of salt-and-pepper duck rack or a bowl of clear soup duck rack is not only a respect for the ingredients, but also a kind of enjoyment of life.
[Personal opinion, for reference only!] This article is original by "Show Chef Niang", the article and pictures are copyrighted, please do not plagiarize, delete, or misappropriate without permission, and infringement must be investigated! 】