Eight treasure duck, listen to the name to know that the ingredients are rich, but it is not "vain name", made to make people look at the DC saliva, eating is also a beautiful enjoyment of the taste buds, and it is also very nourishing effect, can regulate nutritional deficiencies, nourish the yin and deficiency, healthy stomach and spleen, want to nourish the body, choose it is not wrong.
Eight treasure duck is a specialty of Shanghai and Suzhou. Of all the cookings, the Shanghai City God Temple Owner Shop is the most skilled and popular with diners. It is reported that there was no Eight Treasure Duck before, but chicken with ham, chestnuts, peas, shrimp, winter shoots and other ingredients steamed, and then because the duck meat is more nourishing, it was replaced by duck, which has eight treasure duck, and is famous at home and abroad.
The ingredients used in the eight treasure duck are not rare, they are all seen in daily life, but the eight treasures, as the name suggests, the accessories should have eight kinds, so in order not to affect the taste, it is best not to lack, this is the characteristics of the eight treasure duck, but if you do not like to eat duck meat, you can also use chicken instead, the same method.
material:
1750g duck, 120g glutinous rice, 75g ham, 50g chestnuts, 30g peas, 75g shrimp, 40g winter shoots, 50g dried scallops, 50g chicken gizzards, 30g shiitake mushrooms (dried), 50g chicken
Preparation steps:
When buying ducks, let the master handle it simply, pluck the hair, and remove the internal organs.
1. Carefully wash and remove the remaining duck feathers, cut off the duck claws and cut them from the spine;
2. Put the treated duck into the pot, add water to the duck, blanch the water and wash and dry the water;
3. Put cooking wine, soy sauce, white sugar, etc. into a large bowl and stir well, spread the inside and outside of the duck evenly, and put the back down in the bowl for 3-4 hours;
4. Cut ham, winter shoots, dried scallops and shiitake mushrooms into cubes, peel the shell of chestnuts and take out the flesh and cut into cubes, wash and dice the chicken gizzard and chicken;
5. Heat up the pot and put in lard, sauté the green onion and ginger, pour in a small amount of cooking wine, soy sauce, white sugar, add the pre-cut diced ham, diced winter bamboo shoots, dried scallops, diced shiitake mushrooms, diced chestnuts, diced chicken gizzards, diced chicken, stir-fry and flavor;
6. Simmer the glutinous rice in an electric rice cooker and pour into the materials prepared in step 5 and stir well;
7. Fill the stirred ingredients into the belly of the duck and stitch it;
9. Put it in a large bowl and seal it with plastic wrap, put it into a steamed vessel, wait until the duck is cooked through, then take it out, remove the plastic wrap, and flip it on the plate;
10. Heat up, add a little lard, soy sauce, pour a small amount of steamed duck juice, add shrimp and peas, boil and pour a small amount of starch to mix, drizzle with lard, pour on the duck after cooking.
The above is the whole process of making eight treasure duck, it looks more complicated, and the actual operation may also encounter more difficult problems, but as long as you are patient and careful, making a delicious eight treasure duck is never a problem.