Many people like to eat mustard duck paws, in different restaurants, there are different flavors of mustard duck paws, which should be related to the craftsmanship of the chefs in the restaurants.
My downstairs neighbor (female), usually good relationship, often together, she was a special chef in a catering industry, cooked for foreign heads of state, we also went to her house to eat a big meal that she personally took charge of.
Wasabi duck palm, she made the most delicious, not to say that it is a stunt, but also her specialty dish. First of all, the duck palm is particularly clean, and the second is the main spice, which she makes, which has the fresh aroma of mustard and does not choke like the outside restaurant. The mustard sauce she made was very soft. But ask her how to mix the sauce, never say, the technology has never been passed on, I have asked her N times, is not to tell me, said when I want to eat it for me to make.
ay! Where can you work for others? If you don't tell it, don't tell it, don't eat it when it's a big deal, or do it your own way.
Finally one day, we chatted in WeChat, and I asked her again how to do mustard duck palms? How to adjust the sauce? She saw my sincerity and did not hesitate to tell me how to mix the juices.
Today I bring the mustard duck palm making method that I have worked so hard to teach to share with you.
Everyone should have some understanding of the nutritional value of duck palm, which is rich in protein and is a low-sugar, low-fat food. It contains high collagen, which is beneficial for improving coronary heart disease, beauty and beauty, strengthening bones, and delaying aging.
Ingredients required for mustard duck palm: duck palm, mustard powder, salt, balsamic vinegar, sugar, sesame oil.
Preparation steps:
1, wash the duck paws, cut off the nails, put them in cool water and cook. After fishing, soak in cool water and soak 3 times repeatedly.
2, Adjust the mustard juice: pour the yellow mustard powder into a bowl, rinse with boiling water, and cover immediately. When the mustard is thoroughly cool, pour vinegar into it and stir clockwise with chopsticks until diluted. Add salt and sugar and continue to stir, then pour sesame oil and stir well.
3, the cooked duck paw to bone, how to debon, different people have different methods, my method may be slightly simpler, there is no law, is to bend the duck paw into 90 degrees, with a knife to cut the skin, two hands to hold the sides of the duck paw, gently pull the bone and skin apart. Then use a knife to cut against the toe bone, you can remove the toe bone.
The sauce is mixed, the duck palm bones are also removed, and then the duck palm code is placed on the plate, poured with the mixed mustard juice and eaten.
Making mustard duck palms, it seems complicated, as long as you use a little more dim sum, don't worry, this is a slow work out of the fine food, see the fruits of your labor at the moment, I believe you eat more fragrant.
The weather is getting hotter and hotter day by day, and when eating, there is a plate of mustard duck paws, which are both cool and appetizing. Well, today I will introduce you to this, I wish you all cheyenne!
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