【Introduction】:Halogen duck claw is one of women's favorite snacks, while watching TV while holding duck claws slowly nibbling, that casual look is envied. However, most people choose to go out to buy, but the average 2 yuan a duck claw to eat more inevitably feel a little expensive. There are also people who make and eat at home, but they can't always make the duck claws that are not rotten, chewy and flavorful.
Don't say that there is a lot of economy, at least you don't have to worry about eating with confidence. After asking many of the chef's friends, he went to the market on the same day to buy some duck claws and brine, ready to do a big job.
The idea is good, but the reality is always so unsatisfactory. According to the method given by friends step by step, first blanched to remove the fish, and then put into the brine to cook for 1 hour, but the final brine duck claw taste is there but not chewy, unconvinced I asked a friend who opened a brine shop at this time about the method, and after he said his own production process, the friend who made the brine said: Your other steps are right is that one of the links is a problem. Below Ying Zi will tell you about the practice of brine duck claws.
——The production method of brine duck claw——
【Ingredients required】
500g duck palm, 4 slices of ginger, 4 shallots, 3 slices of fragrant leaves, 2 pieces of cinnamon, 2 star anise, 10 grams of peppercorns, 25 grams of dried chili peppers, 60 grams of light soy sauce, 50 grams of dark soy sauce, 40 grams of cooking wine, 20 grams of soybean paste, 10 pieces of rock sugar, 20 grams of brown sugar, 1 spoonful of salt
【Preparation steps】
Step 1: Cut a nail on the duck palm, remove the dirty stuff from the duck palm, rinse it, and drain it.
Step 2: Blanch the duck palm in cold water. The water is not over the duck paws, put the green onions, ginger slices, a little cooking wine, after the water boils, skim off the blood foam, and fish out the duck paws. ~Note: After boiling the duck wings, they are fished out and chilled in ice water, so that the duck wings can retain the nutrients inside the duck wings to the greatest extent possible when they are cold. Remove after three or five minutes.
Step 3: The dry materials that need to be prepared are shown in the picture (small partners who don't want to be too spicy can also put less dried peppers and peppers like me, and the heavy flavors can be added more, according to personal preferences) In addition, the middle lump is brown sugar.
Step 4: Prepare the wet ingredients: soy sauce, soy sauce, cooking wine, oyster sauce in a bowl and stir and set aside.
Step 5: The above are all the materials required for brine duck palms, for a large group photo for everyone's reference.
Step 6: Start making now, the first step is to sauté the sugar color. In a cold pan, pour the rock sugar into the pan and simmer over low heat until it is date red.
Step 7: After boiling the sugar color, turn off the heat and pour enough water to submerge the duck paws (turn off the fire and put the water to prevent the water from splashing out when it touches the hot oil, don't be lazy and remember to turn off the fire and wait for a little while before putting the cool water) Add water and start the fire, add the prepared dry and wet materials in turn.
Step 8: After the water is boiled, add a spoonful of soybean paste and freshly blanched duck paws, cover the pot and simmer for 1 hour.
Step 9: After waiting quietly for an hour, the fire will collect the duck palm juice, the soup does not have to be too tight, you can keep more, so that the duck palm will be more flavorful.
After collecting the juice, turn off the heat and get out of the pot! Fragrant spicy marinated duck paws! After putting it through, put the duck palm yard in a container that can be sealed, put the yard in and pour in the cool soaking juice! Cover and refrigerate! Usually you can eat it in one night! When the snacks are served under the dishes the meals are superb!
【Tips】
1. Duck wings are easy to cook, and there is no need to stew for too long.
2. After the duck wings are soaked in clean water, there will be no excess blood foam when simmering.
3, if there is a condition, after a night of stuffiness, eat more into the taste, vice versa can also be eaten in time.
【Conclusion】
To marinate duck claws chewy mainly in this step of brine, many people are afraid that when the duck claws do not taste the marinade, slowly stew with a low fire just like the brine pig's trotters, but the duck claws are not pig's trotters, the longer it is cooked, the worse it will rot. Have you learned? The duck paws made by yourself are not only economical, but also hygienic and delicious.
If you in the process of reading this tutorial, there are steps that you do not understand, please leave a message for Yingzi in the message area below this article, I will answer it for you immediately after seeing it, if you have a better approach, or better suggestions, you are also welcome to leave a message in the message area.