Hello everyone, welcome to my food self-media, I am the creator of the field of food: "Focus on food, make life more flavorful." ”
1: Qiankun Prince Duck
Main material:
Put a nursing duck (1500 g).
Marinade (200 grams each of maltose, pork rib paste, soy sauce, five-spice powder, cumin powder, dried red pepper powder, dried yellow pepper powder, Juyi green peppercorns, thirteen spices, 10 grams of southern milk juice, 5 grams of monosodium glutamate, 3 grams of salt), 3 grams of sesame oil.
Production process:
Step 1: After the old duck is slaughtered and cleaned, cut it from the belly to pat the duck flat, rinse off the blood water under cold water for 1 hour, and then use a towel to suck the duck dry.
Step 2: Mix the marinade, spread evenly inside and outside the duck, and marinate for 24 hours.
Step 3: Take out the marinated old duck, put it in a tray, seal it with plastic wrap, steam it in a steaming box for 20 minutes, take out the natural cooling, put it on the tray, bake it in the oven (120 ° C, bottom heat 80 ° C) for 10 minutes, take out and apply a layer of sesame oil to the duck, then chop, shape, and plate.
Step 4: Plating and decorating
The essential:
1, the marinade must be adjusted in proportion, and should be marinated for 24 hours.
2. During steaming, it must be sealed with plastic wrap to avoid the return of steam water, resulting in changes in taste. 3. Baking requires attention to time and temperature.
3: After the duck is roasted, it is slightly coated with sesame oil, which can make the surface color of the duck more vivid.
2: Huaihua Hongjiang Blood Duck
1 duck (about 1000 g), 100 g glutinous rice, 20 g ginger, 20 g fresh red pepper, 20 g chives.
seasoning:
Salad oil 150 g, salt 5 g, monosodium glutamate 1.5 g, clear soup 200 g, sweet sauce 8 g.
Step 1: Soak glutinous rice in warm water for 1 hour, wash and drain and put into a steaming bowl.
Step 2: Slaughter the duck, decant the duck blood into a glutinous rice bowl; remove the duck, remove the internal organs and wash them (after the internal organs are washed and retained), cut off the head and feet of the duck, remove the neck and spine, and chop the duck meat into 1.5 cm wide and 4 cm long pieces
Step 3: Cut the bright red pepper into diagonal blades and set aside.
Step 4: Mix the glutinous rice with duck blood, steam for 15 minutes on high heat until cooked, take it out to cool and slice it, put it into a 70% hot oil pan and fry it on low heat until it is crispy, then put down the duck head and feet, and fry until the duck feet are blistered and fished out.
Step 5: Add the bottom oil to the pot to 50% heat, then add the duck pieces, liver, gizzard, fry until the water is removed, then add ginger slices and sauté for 5 seconds, put the MSG, add sweet sauce, fry until the color is rosy, add the clear soup, salt, duck head, feet, simmer for 20 minutes on medium heat until the meat is thick, stir-fry the fresh red pepper, fried duck blood dumplings a few times, then add the green onion and stir-fry a few times, and then put it on the pan and serve.
Step 6: Decorate the plate
3) Yueyang tea oil duck
A duck (weighing about 1,000 grams), a small piece of ginger, a little green onion, and a little red pepper.
Tea oil, salt, and soy sauce should be appropriate.
Step 1: Slaughter the duck, chop it into small pieces and set aside.
Step 2: Heat the pot, take a little tea oil and pour it on the pot, put in the duck pieces after the oil is high, fry the water of the dried duck all the time, and then add salt and soy sauce to fry well.
Step 3: Put the duck into the purple sand pot, pour in a bowl of tea oil (the amount can be controlled by yourself, if there are more ducks, you can also add a little water), add large ginger pieces, green onions, red pepper segments, and bake for about 20 minutes.
Step 4: Plating and decorating.
4) Spicy duck braincase
The taste of this duck brain shell is different from the common brine duck head on the market. From the outside, its color is pale yellow, it is the true color of brine, no color material is added, the original taste; from the taste point of view, it is delicious and spicy, fragrant through the duck brain marrow, and there is no duck fishy smell. Why is this achievable? Wang Guohua, the head chef of Chongqing's "Let the Duck Brain Shell Fly", unreservedly revealed a production detail: before the duck head is brine, it must go through a "filling" process, that is, a dried red pepper and five peppercorns are stuffed into the duck's mouth, which can not only remove the fishiness but also pinch the duck meat inside and outside during the brine, fully into the spicy taste. At present, the sales of this duck head are extremely high, with a single store selling an average of 2,000 per day, which is a veritable signature brine.
Production process;
Step 1: Thaw the duck head 50 pounds, pull out the throat tube, put a fine running water under the water for 30 minutes to clean the blood water, fish out and drain.
Step 2: Insert 1 dried red pepper deep in the throat of each duck's head, then fill in 5-8 peppercorns, add boiling water, fish out and continue to rinse under the fine water for 2 hours.
Step 3: Bring the spicy brine to a boil, put in the duck head, boil again on high heat, skim off the foam and turn to low heat, keep the soup noodles bubbling with fish eyes, heat for 45 minutes until cooked thoroughly, fish out and put them on the tray.
Step 4: After placing an order, the guest puts the duck head into the spicy brine for 3 minutes, fishes out everything from the top into two, puts it on the plate, and pairs it with disposable gloves to go.
Step 5: Decorate the plate
Spicy brine making:
1, spice packet: 60 grams of white root, white cocoa, cinnamon, incense leaves 50 grams each, Shannai 36 grams, cumin 30 grams, sand kernels, fragrant fruit, lemongrass 20 grams each, grass fruit, spirit grass, angelica 10 grams each, soak in water for 1 hour to taste, take out drainage, wrap into a gauze bag.
2: Heat the pan in the bottom oil, stir-fry 4 kg of dried chili peppers and 1 kg of peppercorns over low heat to make a fragrant, slightly charred and set aside.
3, the soup bucket into 50 pounds of water, pour into the broth (pork stick bone, old hen hanging) 50 pounds, pour in the fried dried pepper, peppercorns, add spice packets, boil on high heat, add 400 grams of salt, 300 grams of chicken essence, 150 grams of monosodium glutamate, 50 grams of sugar and stir well.
Note: If you use all the broth when mixing the brine, the taste is too greasy, and if you only use water and it is not fresh enough, so the two should be used together.
Technical key:
1, be sure to wash the duck head thoroughly, and pull out the throat tube, so as not to affect the taste of the dirt inside.
2, when stuffing peppers and peppercorns into the duck's mouth, be sure to stuff them deeper, otherwise it will easily fall out during the process of water and brine.
3: After using the spicy brine twice, beat the residue, add new spice packets, dried peppers and peppercorns, and add the appropriate amount of spices, stock and water.
5) Old water duck sea cucumber simmered beef trotters
2000 grams of beef trotters, 1 old duck (1250 grams), 5 ginseng sticks, 25 grams of sharp green peppers, 25 grams of sharp red peppers, 20 grams of dried shallots, 150 grams of carrots, 20 grams of whole dried peppers, 20 grams of spices, 25 grams of ginger
5 grams of salt, 5 grams of monosodium glutamate, 5 grams of braised soy sauce, 15 grams of light soy sauce, 15 grams of homemade hot sauce, 5 grams of oyster sauce, 100 grams of tea oil, 50 grams of white wine, 250 grams of beer
Step 1: Remove the wool and wash the hooves of the cow, remove the main bone and chop into pieces, and after slaughtering the old water duck, remove the internal organs, wash and chop into pieces;
Step 2: Remove the chopped cow's hooves and ducks separately and store the drained water separately;
Step 3: Heat the pot, put vegetable oil, ginger, dried shallots, carrots and other spices, simmer together with the hooves of the ox, add white wine to remove the fishy taste, add the seasoning broth and simmer until 70% rotten;
Step 4: Then sauté the peeled old duck with tea oil and ginger, add salt, soy sauce, homemade hot sauce and other spices to the taste, add a little broth to boil, pour into the simmered beef hoof and simmer together for about 25 minutes;
Step 5: Simmer the sea cucumber with the cow's hoof duck for 5 minutes, then garnish the prepared green and red peppers and bring them to the table on the fire.
6) Braised lotus root with wild duck
750 grams of wild duck, 500 grams of wild lotus.
Seasoning: Ingredient A (20 grams each of watercress paste and home red pepper sauce, 5 grams each of peppercorns, dried chili peppers, star anise, mountain chestnuts, and galangal, 10 grams each of rock sugar, cooking wine, soy sauce, 500 grams of fresh soup), 3 grams of chicken powder, mushrooms, black pepper, 30 grams of ginger, 40 grams of salad oil.
Step 1: The wild ducks are cut into strips 10 cm long and 3 cm wide, and the wild lotus root is peeled and cut into strips 6 cm long and 3 cm wide.
Step 2: Heat the salad oil in a wok, sauté the ginger until fragrant, sauté the duck strips until dry, add Ingredient A, simmer for 20 minutes over low heat, continue simmering for 20 minutes until the lotus root and meat are crispy, and finally put the chicken powder, mushrooms, black pepper, collect the juice over high heat, and put it into the sand pot.
Step 3: Decorate the plate
Features: fresh and fragrant, duck meat crispy and deboned, wild lotus sweet powder sticky.
7) Flavored duck offal
Duck gizzard 300 g, duck blood 150 g, duck intestine 100 g.
Accessories:
100 g of enoki mushrooms, 50 g of crystal vermicelli (soak in cold water in advance to soften).
Step 1: Wash the duck offal and rinse it under fine water for 20 minutes to remove the blood. Cut the duck gizzard into cross flower knives, add water starch, pepper and salt to grasp the sizing, lubricate the oil until set and set aside; the duck blood is changed into slices, the duck intestines are cut into sections, and the water is set aside.
Step 2: Add 20 grams of red oil to 50% heat, sauté 30 grams of red pickled peppercorns to fry the aroma, pour in 500 grams of broth, add MSG, 10 grams of chicken essence, 6 grams of salt to season, boil on high heat into enoki mushrooms, vermicelli for 1 minute until cooked, fish out the pad into the bottom of the bowl, then put into the processed raw materials and cook for 1 minute, drizzle 20 grams of pepper oil, 10 grams of mountain pepper oil, 3 grams of mustard oil, sprinkle 15 grams of green onion, 10 grams of red millet spicy, and put it on the plate.
8: Beijing Waldorf Salad
Duck cubes 50 g, red Fuji apples 50 g, crispy apple slices 20 g, yogurt 20 g, sugar walnuts 10 g, celery 30 g, celery root puree 10 g
20 ml red bell pepper juice, 20 ml sour cream, 20 g mayonnaise
Step 1: Wash the apples and celery and set aside.
Step 2: Use the sauce to mix the cut apples until evenly sprinkled with a little sugar walnut crushing and apple chips.
Step 3: Marinate the roast duck leg in a special sauce for 48 hours, roast it at low temperature with vanilla oil for 5 hours, remove the meat from the duck bones, chop it into small pieces, compact it by hand, cover it with crispy duck skin, and neatly present it next to the salad.
Step 4: Finally, put the hot celery root puree on the edge of the plate, and the hot duck square on the celery root puree.
Originating at the Waldorf Astoria on Fifth Avenue in New York, this classic American salad is a century-old recipe with three classic elements: apple, parsley and walnut. Now it has a "Beijing traditional flavor" after improvement, the protagonist is Sandun duck fang, slow-roasted with vanilla oil at low temperature, with three crispy amber peach kernels, salty and sweet and crispy, upgrading the history and classic cuisine.
9) Plate fragrant ecological duck
1 ecological wild duck (net weight 750 g), fresh chestnut meat 300 g, green onion 6 g, red pepper shredded 2 g
Homemade marinade 40 g, spices 40 g, chicken fat, green onion oil 250 g each, homemade sauce 40 g, dried chili pepper 25 g, peppercorns 5 g, green onion, ginger slices 10 g each, broth 300 g, salt 3 g
Homemade marinade recipe:
10 grams of green onion and ginger slices, 3 grams of salt, and 15 grams of cooking wine
Spice Ratio:
2 star anise, 10 incense leaves, 15 grams of cloves, 5 grams of Sannai
Homemade sauce recipe:
15 grams of seafood sauce, 10 grams of rib sauce and zhuhou sauce, and 5 grams of thirteen spices
Step 1: The wild duck is cleaned, washed away with blood, chopped into chunks weighing about 30 grams, added homemade marinade and marinated for 30 minutes;
Step 2: Wash the chestnut meat, put it in a pot, pour in the broth and salt, simmer until flavorful;
Step 3: Put in the pot green onion oil, chicken fat, when it is 40% hot, put in the duck pieces, stir-fry the meat on medium-low heat to change color, add dried chili peppers, peppercorns, green onions, ginger slices, spices, continue to fry for 1 minute, put in homemade sauce, 300 grams of water, bring to a boil on high heat, change the heat to simmer until the meat is mature;
Step 4: When guests order, take the wild duck into the pot, add the chestnut meat, stir-fry evenly, put it into the hot iron plate in advance, sprinkle with green onion and red pepper shreds.
10) Casserole duck paws
Duck palms, Sichuan-style brine, potato chips
Seasoning: ginger slices, garlic slices, compound spicy sauce
Step 1: First clean the duck palm, put the Sichuan-style brine pot into the flavor, fish out and set aside. Put the potato chips into a pot of boiling water and fish them out with a cup of water;
Step 2: Put oil on the heat of the net pot, first add ginger slices and garlic slices to simmer, then pour potato chips and add compound spicy sauce to fry, and put them in a hot casserole with dried shallots;
Step 3: Wash the pot and put in the oil, add the marinated duck palms and stir-fry the spicy sauce, put the pot on the potato chips, and finally sprinkle the green onion festival and the coriander festival.
Cooking is long, quietly appreciated, there is always a dish, warm the atrium
No matter how time passes, keep the food, and the beauty will always accompany you!!