<h1 class="ql-align-justify" > homemade duck tongue</h1>
Royalties
Duck collarbone, duck tongue, duck wings, duck neck, potato chips, lotus slices, oyster mushrooms, etc. you want to eat 500g; soy sauce 30g; dark soy sauce 30g; cooking wine 80g; peppercorns 8g; peppercorns 8g; red peppers 15g; rock sugar 30g; ginger 20g; cinnamon 1g; fragrant leaves 3 pieces
method
Duck tongue wash!
Fly away the blood. (Put the duck tongue in a pot of boiling water and roll slightly)
Rinse with cool water!
Then throw all the materials into the pot, the total amount of liquid can cover half of all the materials, this square does not put salt and water, be sure to grasp the amount between the main material and the seasoning.
Cover the pot and simmer until the soup is basically dry, and the main material can be turned over in the middle, one is to heat evenly, and the other is to let each side taste. If you make the meat and vegetables together, add the vegetarian dish 20 minutes before turning off the heat!
<h1 class="ql-align-justify" > super tasty duck tongue with spicy sauce</h1>
A box of duck tongue 500g (Taobao purchase); half a piece of ginger; a quarter of an onion; 2 cloves of garlic; a handful of peppercorns (depending on personal preferences); a large ingredient (star anise) 1 or 2; cooking wine 30ml; light soy sauce 15ml; dark soy sauce 15ml; rock sugar 10g; white sugar 5g; salt to taste; dried pepper to taste
Dice the onion, slice the ginger, peel the garlic, and be sure to wash the duck tongue!! Repeated punches.
Add enough water to the pot, put in the duck tongue, boil on high heat and then turn to medium heat and cook for 5 minutes, fish out the duck tongue, and then repeatedly scrub it with water, pour out the water that has cooked the duck tongue, re-inject the appropriate amount of water into the pot, after boiling on high heat, put in the washed duck tongue for a minute and then drain the water for later. (Twice over the water can go fishy)
In a large bowl, add 15ml of soy sauce and 15ml of cooking wine, sugar, salt, green onion, ginger and garlic and mix well.
Place the drained duck tongue in a bowl and stir well. Refrigerate and marinate for 5 hours.
In a wok, pour a little oil, heat the oil and then add the onion, ginger, garlic and peppercorns to the dried chili peppers and stir-fry until fragrant.
Add the marinated duck tongue, add rock sugar, dark soy sauce and the remaining cooking wine and stir-fry well
Add enough water to the surface of the duck tongue, bring to a boil on high heat, turn to low heat and simmer for 20 minutes.
Finally the juice is collected over high heat
Out of the pot!
<h1 class="ql-align-justify" > sauce duck tongue</h1>
500g of fresh duck tongue, a few slices of ginger, a little green onion, one star anise and 1 cinnamon, 2 slices of fragrant leaves, soy sauce, rock sugar, cooking wine, a little white sesame seeds
Rinse the duck tongue with water, wash it again, remove a layer of skin near the base of the tongue, drain and set aside
Heat the pot pour oil to add green onion ginger to stir-fry, add duck tongue stir-fry, cook into the cooking wine with a slightly stuffy cover (so that the wine aroma will not be immediately emitted) Add an appropriate amount of old soy sauce to stir-fry to color, pour an appropriate amount of water to submerge the duck tongue is appropriate, add star anise, cinnamon, fragrant leaves, cover and boil, put in the appropriate amount of rock sugar over low heat and cook slowly until the flavor (during the period to stir-fry to make it better into the flavor) About half an hour to open the heat to collect the juice sprinkled with white sesame seeds and green onions.
<h1 class="ql-align-justify" > brine duck tongue</h1>
1 tablespoon peppercorn; 300g duck tongue; 2 tablespoons oyster sauce; 100ml light soy sauce; 2 tablespoons of dark soy sauce; 1 white green onion; 4 chives; 1/2 garlic; 1 piece of ginger; 5 rock sugar; 2 star anise; 3 fragrant leaves; 15g tangerine peel; 20 dried chili peppers; salt to taste
Add water to the pot, then put the ingredients into the pot, bring to a boil on high heat, turn to medium heat and cook for another 10 minutes.
When boiling the marinade, another pot, add water, put in the duck tongue, boil on high heat and fish out the duck tongue, control the water purification, if there is foam on it, rinse with water, the top of the duck tongue may have an unreripped skin, need to be torn off.
Place the treated duck tongue in a marinade pan and cook for 15 minutes on medium heat before turning off the heat.
Don't rush out the duck tongue, soak it in the marinade for another 1-2 hours to fish it out and eat it.
<h1 class="ql-align-justify" > secret duck head and duck tongue</h1>
Star anise, lemon slices, cinnamon, peppercorns, fragrant leaves, tangerine peel, baizhi two or two; white wine to taste; salt to taste; duck head 2 pounds; duck tongue 4 two; soy sauce 3 spoons; soy sauce 1 spoon; ginger 1; green onion, garlic 3, 3 halves; 1 spoonful of sugar; like spicy dried pepper 2 two; wei lin (can be put or not) a spoonful
First prepare the pack, I have it myself! There are also good ones to sell. Two pounds of duck head with 4 two spices
Put the thawed duck head and duck tongue in a cold water pot, add white wine to remove the fish, and immediately put it in the cold water basin when the pot is boiled! Hot and cold will make the meat more chewy!
Wash it and fish it out for use, prepare another large spoon, first fry the onion, ginger, garlic and pepper powder, put the aroma into the duck head, duck tongue, stir-fry for three minutes, add full of water, at this time put in the seasoning package, three spoons of raw soy sauce a spoonful of old soy sauce, high heat, turn the pot to a low heat, low heat to the water has a little bubble on the line!
No big splash, use a small spoon to remove the foam!
The first time to add salt, taste the soup yourself is salty on the line, low heat 20 minutes after the second time to add salt, this time the soup began to feel salty! Turn the fire at this time, make a big splash, and continue for 25 minutes! There is not much left in the soup, fish out the duck tongue! Find a plate, shape the duck tongue, put it outdoors (no plastic wrap required) or in the refrigerator and let it dry naturally by the wind!
The remaining duck head should be constantly stir-fried on high heat, don't paste! Stir-fried until there is no excess soup, the same plate shape! Put it outside to let it see the wind and blow dry!
The skin of the cooled duck head and tongue is very elastic and the color is beautiful! Remember to be sure itself is cooled by the wind-dried epidermis! This skin is especially delicious! How about a little red wine? Especially for the appetite
<h1 class="ql-align-justify" > Wenzhou sauce duck tongue</h1>
Duck tongue; garlic; green onion; ginger; rock sugar; soy sauce; soy sauce; cooking wine; white sugar
Cut the green onion into segments, slice the ginger, pat the garlic, wash the duck tongue twice with water, and set aside.
Add enough water to the pot, put in the washed duck tongue, boil on high heat and cook for 5 minutes, see the water in the pot become cloudy, fish out the duck tongue, put it into the basin, and scrub it with water repeatedly.
Pour out the water that has just boiled the duck tongue, refill the pot with enough water, bring it to a boil on high heat, and then add the washed duck tongue for a minute and then fish out the filtered water. Tear off the hard shell on the surface of the tongue so that the treated tongue is clean.
Add soy sauce, cooking wine, sugar, salt, then onion, sliced ginger and garlic to marinate overnight.
In principle, the pickled duck tongue should be air-dried, which can be dried in the sun for two days, or placed in a cool and ventilated place to dry in the shade. But I'm in a hurry to use it, so I'll use the oven.
Turn the oven into a fermentation stall, start the hot air circulation, insert a chopstick in the oven door, and leave a gap for the water vapor to better dissipate.
Bake for about 40 minutes, the duck tongue is visibly shrunk, the surface is dry, remove and set aside.
Heat the oil in the pot to 60% heat, add the shallots, ginger and garlic to simmer, add the air-dried duck tongue, add rock sugar, dark soy sauce, cooking wine, enough water (just over the duck tongue), bring to a boil on high heat, reduce the heat and simmer for about 20, you can get out of the pot.
<h1 class="ql-align-justify" > beer duck tongue</h1>
Duck tongue 250 g; dark soy sauce (according to your own taste); rock sugar to taste; salt, MSG to taste; ginger, garlic, star anise to taste; a can of beer 330ml
The first step is to blanch the duck tongue and wash it
The second step is ginger, garlic, star anise small stir-fried incense add rock sugar to stir-fry and melt
The third step is to add the duck tongue, pour in the soy sauce and stir-fry to color, then pour in a beer, add salt and MSG. Cover the pot and simmer
The fourth step is to cook until the soup is quick to dry,
Sprinkle some sesame parsley garnish out of the pan.
<h1 class="ql-align-justify" > cumin sauce spicy duck tongue</h1>
500 grams of raw bird tongue; cumin appropriate amount; millet pepper appropriate amount; a small piece of raw ginger; a small section of large ginger; two star anise; a piece of cinnamon; a peppercorn (can not be put down); an appropriate amount of white pepper powder; an appropriate amount of salt; a small piece of rock sugar; a moderate amount of white sugar; a spoonful of white wine; a suitable amount of soy sauce; an appropriate amount of chicken essence; an appropriate amount of sesame oil; an appropriate amount of cooked white sesame seeds; an appropriate amount of chopped coriander
Duck tongue bought back to clean clean: Then put into a pot of cold water to boil (forgot to take pictures) after the water boiled. Continue to cook for 5 minutes and turn off the heat. Wash clean. Then some of the duck tongues will have skins to tear off next to them. Pay attention to one by one! Cut the green onion into small pieces. Ginger shredded. Millet pepper cut into small pieces. aniseed. cinnamon. A fragrant leaf. pepper. spare!
Pour oil into the pan. Add rock sugar. Small fire!
The sugar has changed color. Stir-fry under the duck tongue! Note. It is more difficult to fry the sugar color. This will be fine if you practice more! If it is really fried, it will not come to sugar color. Just don't fry. Directly under the duck tongue stir-fry put the old soy sauce to color.
After sautéing the sugar color, quickly put the duck tongue down and stir-fry. Be sure to be fast. Otherwise it will be over-fried. bitter! Really inexperienced. Just turn off the heat and stir-fry the duck tongue a few times before stir-frying on a low heat!
Put the spices cut before the top and stir-fry!
Then put a little sugar. Raw soy sauce. White pepper. Stir-fry a few times...
Pour the liquor in. Then quickly cover the pot and simmer for 20 seconds: This is the key to destabilizing Titian!
After that add boiling water. Slightly can cover the pot duck tongue on the line. Cover the pot. Bring to a boil after turning to a medium-low heat. Put salt in the middle when you receive half the juice!
Put cumin grains when receiving one-third of the water: Then turn on a high heat to collect the juice. Be sure to catch fire. The color is not good to look at, just look at this step!
Then put a little chicken essence before cooking. It can also be left unchecked. According to their own taste.
Turn off the heat and drizzle with a little sesame oil. Plate with white sesame seeds. Chopped coriander!
<h1 class="ql-align-justify" > cola duck tongue</h1>
22 duck tongues; cola; ginger
Wash the duck tongue and marinate in a small amount of rice wine with ginger slices for 15 minutes to remove the fish
The marinated duck tongue is poured into the Coke pot and cooked
Drain the broth and leave the pan
<h1 class="ql-align-justify" > pretzel duck tongue</h1>
Duck tongue 300g; pepper and salt to taste; cooking wine to taste; starch to taste; glutinous rice flour to taste; peanut oil to taste
Wash the duck tongue and cut in half
Boil a pot of water, put in the duck tongue and blanch the water to remove the fish
Fish out the duck tongue and drain
Drain the duck tongue and add cooking wine and starch to drown for two hours
Wrap the marinated duck tongue in a thin layer of glutinous rice flour
Fry the duck tongue in a pan of hot oil until golden brown and drain the oil
Plate and sprinkle with pretzel
Duck tongue 300 g; ginger 2 slices; light soy sauce 30 g; cooking wine 30 g; dark soy sauce 5 g; rock sugar 20 g; star anise cinnamon leaf dried pepper each; water 150 g
Place the tongue in a mesh pot, add water to the main pot and cover the tongue slightly, rinse for 5 minutes / 50 degrees / speed 5.
Washing at 50 degrees celsius is the habit of the Xiaomei family. Wash out impurities, wash out tender. Rinse the tongue under a running tap
Empty the main pot, put the washed duck tongue and all the spices into the main pot, 23 minutes /V/reverse small spoon, the last three minutes open the lid to collect the juice.
Use a spatula to paddle the wall of the pot and make a few circles to make the duck tongue evenly covered with sauce
Tempting?
g
500 grams of duck tongue, light soy sauce, cooking wine, dark soy sauce, rock sugar, 3 slices of ginger, 2 slices of fragrant leaves, appropriate amount of peppercorns, a little oil of rattan peppercorns, 30 dried red peppers, a small piece of cinnamon
Wash the duck tongue and drain the water
The water boils and the duck tongue flies water
Rinse with cool water
Prepare the seasoning
Put all the spices in the pot, the seasoning is not more than half of the ingredients, boil on a low heat, remember to stir halfway through, let all the ingredients taste
After flavoring, collect the juice and plate
Enjoy it beautifully
<h1 class="ql-align-justify" > roast duck tongue</h1>
Duck tongue; soy sauce (for marinating); salt (for marinating); cumin powder; paprika; a little bit of cooking wine; oil
Wash the duck tongue and marinate it for about 3 hours with salt, cooking wine, and soy sauce (the marinade material varies from person to person, I added a little seasoning for the marinated steak, it will be a little sweet, the taste is very peculiar)
Place the duck tongue in a baking dish, brush with a layer of oil and sprinkle with cumin and paprika
Set the oven to 200 degrees, bake for 10 minutes, take it out and turn it over, re-grease the back and sprinkle it with cumin and paprika
Bake for another 10 to 20 minutes until you hear the "nuisance" and the slight crackling sound
<h1 class="ql-align-justify" > homemade sauce duck tongue</h1>
Duck tongue (main ingredient); soy sauce (excipient); cinnamon (excipient); fennel (excipient); peppercorn (excipient); rice wine (excipient)
The duck tongue first uses hot water to remove the outer skin and then washes it.
Mix all the excipients and marinate for four or five hours. Then hang on the balcony is on, these days the weather is good, just do this, dry for three or two days on the dry, and then put it in the refrigerator refrigeration (freeze) can be.
When you eat it, take it out and steam it on high heat for 15 minutes
<h1 class="ql-align-justify" > fragrant brine duck tongue</h1>
1000 grams of duck tongue (2 catties); 10 slices of ginger; 10 cloves of garlic; dark soy sauce; 1 green onion; 10 grams of cinnamon; 3-5 star anise; 1 grain of grass fruit (with or without availability); a handful of peppercorns; soy sauce; sugar
Take out the refrigerator to warm it up and rinse it first. At this time, boiling water can be used to blanch the duck tongue (about 5-6 minutes)
After blanching the duck tongue, pour out the hot water, put in cold water to cool, and completely cool
These are the dirty things that are cleaned out, the dura mater on the surface of the duck tongue, the adhesions to the trachea
In a pot of cold water, you can add some green onions to remove the fishy smell. Blanch again and wash (about 2 min)
Rinse in cold water. Add ginger and garlic with a little cooking wine soy sauce and grasp well. Cover with plastic wrap. (Marinate for at least 2 hours)
Put it in the oven at 50 degrees Celsius and dry it in hot air, it will be more chewy, and it should be left outside to air dry for one or two days. Hurrying up and not having an oven this step can be omitted.
Add a little oil and sauté the large ingredients (ginger garlic cinnamon star anise fruit peppercorns) and simmer to bring out the aroma. Then add the duck tongue, a small amount of cooking wine. Old draws toning. Light soy sauce adds flavor. I didn't put salt, it was just salty. Add a little sugar and water over half of the duck tongue. Cook until juice is collected.
Place in the oven and dry for 30 minutes.
<h1 class="ql-align-justify" > spicy duck tongue</h1>
Duck tongue 500; dried chili pepper 1; garlic 1; ginger 1; fragrant leaves 1; large ingredients 1; peppercorns 1; dark soy sauce 1; rock sugar 1; salt 1; cooking wine 1; liquor 1
The washed duck tongue is boiled in cold water for 5 minutes, then fished out and washed
Wash again and then boil in cold water and boil the peppercorns
Remove and cool and marinate for 4 hours in garlic and ginger soy sauce salt
Put the oil with heat and add the chili ginger slices to stir-fry the peppercorns
Stir-fry the marinated duck tongue with boiling water and simmer with a little lemonade in rock sugar
After about 30 minutes of drying, the soup tastes great
Duck tongue 500g; 4-5 slices of ginger; 3 dried chili peppers; 3 tbsp cooking wine; 1 tbsp light soy sauce; 2 tbsp dark soy sauce; 2 tbsp vinegar; 2 tbsp sugar; chili sauce to taste; white sesame seeds to taste
Add the raw duck tongue to cold water, add an appropriate amount of cooking wine and ginger slices, bring to a boil and then pour out the water
Prepare the seasonings, mix the spices in the material, adjust according to personal taste, I like sweet and sour flavors, so there will be more sugar and vinegar
Add seasoning to the duck tongue, put less than half a bowl of water, boil on high heat and then turn to medium heat, and slowly stir-fry
When the juice is almost harvested, add white sesame seeds, and those who like the sweet and sour flavor can add half a spoonful of vinegar at this time, mix well, and get out of the pot
<h1 class="ql-align-justify" > bad brine duck tongue</h1>
Duck tongue 500g; Baoding brand bad brine 500g; peppercorns, fragrant leaves, star anise and other accessories
Wash the duck tongue and remove the burrs on the sides
After boiling water, add peppercorns, shallots, ginger, garlic and rice wine to boil, add duck tongue, cover the pot, cook the duck tongue and simmer for five minutes
Wash the duck tongue with pure water, and the white skin in the triangle area can be removed as small as it is cooked, so it is very simple and can be removed carefully.
Then pour in the container the bad brine, peppercorns, fragrant leaves, star anise, etc., if you like chili peppers you can add red peppers. Then put the duck tongue in, soak in the refrigerator for 24 hours, and turn over in the middle.
300 g fresh duck tongue; green onion; ginger; garlic; dried chili pepper; peppercorns; dark soy sauce; soy sauce; sugar; cooking wine; water
Wash the duck tongue, marinate in cooking wine for 20 minutes, then blanch in cold water
Prepare the green onion, ginger slices, garlic slices, dried chili peppers and a pinch of peppercorns
Heat in a wok, pour in an appropriate amount of cooking oil, add dried chili peppers and peppercorns and stir-fry until fragrant, then add green onions, ginger slices and garlic slices and stir-fry until fragrant
Pour in the blanched duck tongue and stir-fry with a little cooking wine
Then add an appropriate amount of dark soy sauce to color, light soy sauce and sugar to enhance the taste
After stir-frying evenly, pour boiling water over the duck tongue and bring to a boil over high heat
Put the remaining shallots, ginger and garlic in the pot, cover the pot and cook for 20 minutes
Turn off the heat after collecting the juice from high heat
Serve on a plate and let cool