Saltwater duck is a well-known specialty of Nanjing
It has been made for thousands of years
There are a few words of caution when brineming
Sautéed salted, aged brine, blown dry, simmered to cook
The white meat is tender, fat but not greasy, and delicious
It is the favorite of many gourmets
In Nanjing
Brine duck is not only that
A must-have dish in each Chinese restaurant
The streets and alleys are mainly brine shops for brine ducks
Business is booming and there are long queues
Even across the country
Wherever the small shop sells saltwater ducks
It is also strongly supported by diners
Today
Chinese culinary master Hua Wison
Show off this classic dish
detailed production process
From material selection to initial processing
Adjust the brine recipe from the first time
To the maintenance of old halogen
Detailed and comprehensive, precise formulation
I want to add this brine duck to the store
Let's take a look at it with Xiaowei.~
Introduction of the master
Flower Wison
Master of Huaiyang cuisine
At the age of 17, he joined the culinary profession and has been rooted in this struggle for more than 40 years
A series of initiatives such as the original arena system competition and the mahjong card management method have made the hotel atmosphere new
Thousands of disciples were taught, hundreds of Huaiyang dishes were improved and innovated, and the performance footprints spread all over the world, and after retirement, they still plunged into the laboratory, restored traditional dishes, and formulated standardized recipes, and also worked with IT personnel to develop a kitchen software management system
He is currently the Vice President of Jinling Hotel Management Co., Ltd
Saltwater duck
Production/Flower Wison
Restaurant/Jinling Hotel Nanjing
Nanjing is known as the "duck capital", since the Ming Dynasty there is a "Jinling duck steamed world", the most prestigious of which is the saltwater duck, the dish "skin white meat red bone green, salty and moderate flavor foot".
01 Selection: aquatic cherry duck The sternum of the mouth root is soft
1. To make this dish, you should choose the water of Nanjing, Gaochun and other places to raise cherry ducks, feed on grain, swim in the pond, the meat is not fatty, and there are bones.
2. When the cherry duck is slaughtered, it is necessary to bleed from the neck opening first, hang upside down to make the blood flow out, then pluck the hair and clean it, chop off the wing tips and claws, make a small opening in the lower abdomen, take out the internal organs, and pull out the trachea and esophagus from the small mouth where the neck bleeds. Duck blank weight in 2000 grams, up and down floating no more than 100 grams, duck beak shell root and sternum tip should be relatively soft, this is the tender duck, the initial processing should be done without skin, no bruising, no young hair can be used.
02 Initial processing: water bleaching, cooked salt rubbing, old brine bubbles, cold wind blowing
1. Rinse the raw duck blanks in water for 1 hour to drain the blood, wash and drain.
2. Stir-fry 150 grams of coarse salt under the pot, 20 peppercorns over medium heat, and turn off the heat when the color is yellow. Raw duck blank to control the dry water, take 50 grams of stir-fried salt from the knife edge of the lower abdomen into the duck belly to shake evenly, take another 50 grams of fried salt to wipe all over the duck body, and finally take 50 grams of fried salt to rub the surface of the duck head and duck neck, and the remaining salt grains from the neck knife edge and duck mouth into, continue to rub, so that the internal meat is also fully into the taste. It should be noted that the thicker parts of the meat such as the legs and breasts should be rubbed repeatedly, and then the duck blanks should be put into the tank and marinated at room temperature of 10-20 ° C for 3 hours.
3. The marinated duck blank is controlled to remove moisture, put into the old brine, and soaked at a temperature of 0-5 ° C for 3 hours to enter the taste.
4. Take out the duck blank, use a stainless steel hook through the duck neck to hang in the cold storage, the temperature is adjusted to 0-5 ° C, blow with a fan for 36 hours, to remove water vapor, tighten the role of duck body fat, this step can also make the duck meat rich in toughness, more mellow.
Q: Doesn't the neck opening go into the abdominal cavity? Why repeat salt?
A: If you only apply salt in the abdominal cavity, the head and neck of the cooked duck will have no taste, so the two steps of rubbing salt and stuffing salt cannot be omitted.
When the duck is slaughtered, it should be opened from the abdomen and neck, and processed in four steps by water bleaching, cooked salt rubbing, old brine foam, and cold wind blowing
03 Cooking: Rinse with water and simmer over low heat
1. Remove the duck blank from the cold storage, put it in water and rinse for 30 minutes (remove the excess saltiness and impurities to make the cooked brine duck more tender and white), then take it out and drain it, stuff it into the abdomen with a large amount of green onion and ginger, and block the knife edge.
2. Boil the pot in water, put onion, ginger, rice wine and other ingredients, put the bleached duck blanks to boil again, skim off the foam (generally every 20 duck blanks need to put in 500 grams of rice wine, star anise, peppercorns 50 grams each, green onion, ginger slices 40 grams each), keep 90 ° C micro-heat for 40 minutes, turn off the heat and cool, take out the duck, take out the belly shallot ginger. Using this low-temperature cooking method, the duck meat has good water storage and tender meat, which can effectively prevent the loss of aroma absorbed during curing and soaking.
Add star anise, peppercorns, green onions, rice wine and other ingredients to the water and bring to a boil
Add the duck blanks and cook until boiling
Simmer for 40 minutes, turn off the heat to cool, take out the green onion and ginger, chop the duck into pieces and serve
04 Storage: Wet gauze multi-layer cover
The boiled brine duck is controlled to purify the water, put it into the basin, and cover it with multiple layers of sterile wet gauze to prevent a large amount of water vapor evaporation in the duck; the duck should not be put into the refrigerator, and should be sold out as soon as possible within 10 hours to prevent deterioration.
05 Brine: three days a burning tile cylinder storage
The indispensable part of the brine duck production process is the "old brine", and its recipe and storage process are very exquisite.
All old halogens are recycled by the new halogen gradually from light to thick, from oligoscent to fragrant. Master Hua Huisheng's new brine recipe is: 100 kg of water, 70 kg of coarse salt into the pot to boil, skim off the foam, add the gauze wrapped ginger slices, green onion 1000 g each, peppercorns 250 g, star anise 150 g, boil and cool.
The aroma of the new brine that has just been prepared is insufficient, and only after day after day of adding ingredients and soaking the duck, the oil and aroma in the duck are more and more integrated into the brine, and finally the unique taste of the rich and mellow can be produced. In order to maintain the quality, the old brine needs to be replaced by a pack of spices every day, the standard is: 100 kg of old brine, add 1000 grams of green onion, 500 grams of ginger slices, 160 grams of peppercorns, 100 grams of star anise, boil once every three days, drain the residue to cool and pour into the tile jar for storage, and scoop the duck into a stainless steel bucket when soaking duck.
The old brine used to soak duck needs to be changed every day with a packet of spices and boiled every three days
The spices in the old brine need to be wrapped in gauze. Due to the high concentration of old halogen, a thick layer of salt grains often forms on the gauze
The old halogen needs to be stored in a clay pot