Herald Junyu
For Cantonese people who know how to eat
None of the birds escaped
The palm of their hand
White cut chicken, field snail stewed chicken
Goose, braised pigeon
Eight treasure duck, bamboo braised duck
……
The same ingredient can also make a kaleidoscopic taste, as one of the favorite ducks of Cantonese people, it is also treated like this.
Today, the Herald invited Cai Yiqiang, executive chef of Lianxianglou, a famous store in Guangzhou, to teach everyone to "eat duck three times"!
Cai Yiqiang
Chef of this issue
After more than ten years of service in Lian Xiang Lou, he was the executive chef of Lian Xiang Lou, where he studied under Cantonese master Ou Jin, and was one of the few chefs in the younger generation of Cantonese chefs who could familiarize himself with traditional Cantonese cooking techniques.
Duck eating is in season
Disturbed by the autumn dryness, most of us eat less and sleep less, need to supplement through food, high protein, low fat, vitamins and trace elements rich in duck naturally became the first choice.
More importantly, duck meat tastes sweet and salty, and the sex is cool, according to the principle of "hot and cold" in Chinese medicine, it is especially suitable for bitter summer, fire, and heat in the body.
Classic stew
Tangerine peel old ginger stewed duck
Tangerine peel ginger stewed duck is a classic in Cantonese braised duck, and the rich duck aroma and sauce are mouth-watering.
The key to this dish is to handle spices, Chef Cai will not only teach you the simplest way to match the traditional seasonings, but also teach you to remove the peculiar smell of duck meat, and at home you can make a family version of the tangerine peel old ginger stewed duck that is not greasy and does not greasy, and the teeth and cheeks are fragrant.
material
1 duck, 500 grams of ginger, 1 slice of tangerine peel, 100 grams of garlic, 150 grams of column sauce, 1 red pepper, 1 green garlic, 100 grams of southern milk, 100 grams of sugar, 50 grams of light soy sauce, 50 grams of dark soy sauce, 2 star anise, 50 ml of flower carving, a little corn starch.
make
1, peel the ginger, cut it in half, use a knife to pat it loose, so that the ginger flavor is released, but also let the ginger better absorb the taste of duck;
2、 Peel the garlic, pat it loose with a knife, cut the garlic into sections, cut the red pepper into pieces and set aside;
3. Remove the duck butt and chop the duck meat into small pieces;
4: Mix well with raw soy sauce in the duck meat, mix well with a little corn starch and marinate for 15 minutes;
5, pour oil in a hot pan, put the ginger into the pan and fry, wait for the aroma to be emitted, then add garlic, fry until golden brown, pour out, leave some ginger garlic oil in the pot and fry the duck until golden brown on both sides;
6, another pot, pour ginger garlic oil, add green garlic, tangerine peel, star anise, fried ginger garlic, southern milk, Zhuhou sauce together and stir-fry;
7, the fried duck meat under the pot stir-fry, stir-fry into the flavor, add cooking wine, sugar, soy sauce to continue stir-frying, and then add the right amount of hot water, boil, with the soy sauce colored, cover the lid and simmer for 45-50 minutes, the last 5 minutes into the red pepper, that is.
Heat-clearing products
Tangerine peel winter melon stewed duck
The taste of duck meat is relatively strong, people's likes and dislikes are also obvious, after adding the "peace guy" orange peel and winter melon, not only can the taste of the old duck meat become "everyone happy", but also the soup is sweet and sweet, the flavor is excellent.
500 grams of duck meat, 200 grams of winter melon, tangerine peel, 1 piece of ginger, a little salt.
1, winter melon washed and cut into small pieces of uniform size;
2. Blanch the duck and set aside;
3. Pour the duck meat, tangerine peel and ginger into the saucepan, add an appropriate amount of water and simmer for 1.5 hours;
4: Add the winter melon and simmer for 30 minutes, add salt to taste and serve.
Lotus House Classic
Eight treasure ducks
The duck body is stewed softly, the entrance is soft and sticky, the most unique is the "Qiankun" in the duck chamber, these ingredients are not the protagonist but not inferior at all, absorbing the essence of duck meat and sauce, each taste, aroma blended with each other, rich in layers.
This kung fu dish requires the use of deboning, frying, steaming, brewing, stewing and other techniques, not only takes time but also takes effort, there are not many restaurants that can insist on making this traditional dish, Lianxianglou is one of them.
Now, Master Cai has passed on the family version of The Eight Treasure Duck to everyone.
A duck (about 1400 grams), lotus seeds, lilies, glutinous rice, cishi, barley, chestnuts, egg yolks, dried shrimp, yaozhu, roasted grains (choose from personal preferences) a total of 500 grams, fragrant leaves, star anise, ginger, green onion, soy sauce, salt, sugar, MSG to taste.
1, wash the duck, open the chest, use cooking scissors to remove the duck sternum (the more difficult to go to the spine, wings and leg bones can be retained) to maintain the duck body, and then put it in hot water to blanch the water, wipe out the water and set aside;
2, glutinous rice, Cishi, barley soaked separately, other materials cleaned, during the period of the fragrant leaves, star anise, ginger, green onion, soy sauce boiled into spice juice for later;
3, pour oil in a hot pan, stir-fry all the ingredients and mix well, brew into the duck body, and then sew the duck back;
4: Put the brewed Babao duck in the oil pan and fry it (if you make less oil, you can roll the duck body and fry it), when the duck body becomes golden brown, fish out for later, pour the spice juice on the fried (fried) duck, steam for 3.5 hours to serve.
Today's topic
What fancy duck recipe do you have
Welcome to share ~
Graphic | Guangdong Culture and Food Herald all-media reporter Feng Ruijun
Some of the image sources are | Provided by respondents
Edit & Layout | Guangdong Culture and Food Herald Rong Media Editor Mu Xi