Mustard duck palm is a Jinglu dish, but also a favorite dish of old Beijingers, I don't know if it is related to eating roast duck. In the past, many people did not like wasabi, mainly can not stand the taste, in fact, mustard is a good thing to increase the secretion of saliva and gastric fluid, appetizing effect, as well as anti-cancer effect, until the salmon sashimi and Japanese food on the street a large number of appearances, wasabi taste is gradually widely accepted.
Mustard duck paws are delicious, you must be fresh duck paws cooked to do enough flavor, swollen hair can not. Therefore, when making this dish, you need to cook it with fresh duck palms over low heat, after it is cold, then carefully peel off the bones by hand, and keep the duck palms intact, after peeling, the webbing of the duck palms can be clearly visible. Finally, a cooking method that mixes well with the yellow mustard sauce and spices, the dishes are spicy and appetizing.
In 2000, when a chain of roast duck shops in Beijing was responsible for kitchen operations, there were about 80 roast ducks per day, ducks were particularly stocked, duck wings and duck paws came down a pile every day, the most common practice of duck paws wasabi duck paws, often help cold vegetable masters peel fresh duck paws, in fact, it is a very laborious dish, the following picture is a peeled duck paw picture, tendons and duck webs are complete, eat it to have chewy head.
Later, some restaurants used alkali-haired duck palms to make this dish, the taste of duck palms is a lot worse, and the umami taste is not enough, to be honest, it is not very tasty, but I feel the pungent taste of mustard, and the tender and crispy duck palms cannot be reflected.
A few days ago, I took some boneless duck paws from the store, made a mustard duck paw at home, and relived the taste of more than ten years ago, because there was no yellow mustard, so I had to use mustard oil instead. The following is to share this old Beijinger's favorite mustard duck paw.
<h1 class = "pgc-h-arrow-right" > mustard duck paw</h1>
Ingredients needed: 8 boneless fresh duck palms, 1/2 cucumber, 1 green onion, 1 piece of ginger, 1 millet spicy
Seasoning required: 1 tsp salt, 1 g monosodium glutamate, 1 g sugar, 1 g white vinegar, 1 g mustard oil, 5 g cooking wine
Production process:
1: Wash the boneless fresh duck palms, slice the millet spicy, cut the green onion into sections, and cut the ginger into slices.
2: Put some water on high heat in a wok, add cooking wine, half a tablespoon of salt, add green onion and ginger slices and bring to a boil.
3: Add fresh duck paws, simmer for about 5 minutes, remove the onion and ginger after cooling.
4: Wash and cut the cucumber into thin strips and place on the bottom of the dish.
5: Cut the duck palms from the middle, add salt, monosodium glutamate, white vinegar, sugar and mustard oil and mix well.
6: Place the duck paws on cucumber shreds and garnish with millet spicy and coriander.
<h1 class="pgc-h-arrow-right" > a technical summary of mustard duck palms</h1>
First, if you want to eat well, it is best to buy this duck palm to cook yourself, which is more troublesome. You can also buy this boneless fresh duck palm, come back and cook it and mix well. The swollen duck palm is very white in color, but there is no taste and aroma.
Second, when cooking fresh duck palms, put in a little cooking wine to remove fishy, add onion ginger and salt to increase the bottom taste.
Third, if there is yellow mustard powder that needs to be soaked in hot water for ten minutes before use, the taste is relatively pure, the mustard is not so flushed, it can also be replaced by mustard oil, and green mustard paste can also be used.
Fourth, put a little vinegar and sugar when seasoning to increase the freshness and taste, you can appropriately reduce the taste of mustard, so that the mustard taste is softer.
Thanks for reading, I am today's dish is not salty, super love food catering people, like food friends can add me, welcome to explore the practice of mustard duck palm, want to know more cooking tips and catering industry knowledge can leave a message exchange, there are different suggestions or practices can also comment area message, learn from each other, thank you again for your support! 【Original Debut】