<h1 class="pgc-h-arrow-right" > duck palm is too fragrant, the taste is tender and mellow, and one plate at a time is not enough to eat, which is really relieving</h1>
When I talk about my youth when I talk about tea with friends, there are always a few people who get together and buy some marinades to drink and cook. A drink is most of the day, the must-have is chicken feet and duck paws, these two kinds of brine dishes taste good under the wine is more and more fragrant. Sometimes I still have to add another one, and by chance I tasted another recipe of duck paw and liked it.
It is completely different from the method of marinade, which has a harder texture and chewy taste. The taste of this kind of duck palm is unusual, and it has the feeling of melting in the mouth. The taste is soft and full of collagen, making people want to eat it again.
Thinking about it, I was very hungry and decided to do a relief. It is the chestnut season that is used to accompany the dish, doubling the taste and doubling the taste. I'm sharing this practice with you today, and I hope you'll enjoy it too.
<h1 class = "pgc-h-arrow-right" > chestnut stewed duck paw</h1>
Ingredients: 200 g chestnut kernels, 10 duck palms, 3 slices of ginger, 3 slices of fragrant leaves, 2 slices of cinnamon, 2 slices of galangal
Seasoning: 1 handful of old rock sugar, 3 tbsp light soy sauce, 1 tsp fine salt, 2 tsp water starch
Cooking steps:
1, chestnuts in the season like to eat chestnuts netizens can not miss, the season of chestnuts not only fleshy full taste is also extremely mellow now do not eat when. The personal feeling of choosing "semi-circular" when buying chestnuts will be more delicious, and what is needed in today's menu is chestnut kernels. You can buy it yourself and peel it back or buy ready-made ones, and it is convenient to see yourself.
2, the main ingredient is duck palm, I believe there are many netizens like to eat. Many of its most popular methods are marinade, but the texture and taste of its stew are also excellent. You can feel its collagen as soon as you eat it, and if you have to make a difference between it and halogen, it is the difference between soft and hard taste.
3, the bought duck palm treatment, especially the palm and film must be patiently handled. Then cut the nails with scissors, then put cold water into the pot and rinse again and set aside.
4, the need for not many spices, ginger must remove the fishy smell and then it is fragrant leaves, cinnamon and good ginger. In this practice, I did not put in the large ingredients, mainly because I was afraid that the taste was too strong.
5. After all the ingredients are ready, you can start making this delicacy. Heat a pot with a little oil and add a handful of old rock sugar, slowly sauté to make the sugar color and then pour in the duck paws and stir-fry a few times. Then pour in the right amount of water and add the seasonings to a boil.
6: Bring to a boil, turn into a pressure cooker, then add spices and chestnut kernels. Cover the pot and simmer for about 15 minutes, and finally wait for the gas valve to fall and open the lid and boil it with a little water starch.
7, nutritious and delicious chestnut stewed duck paw is ready, duck paw in the mouth of the feeling is very fragrant. Love duck paws? Love chestnuts? Hurry up and try it.
Landlord Tips:
1, the duck palm should be cleaned, especially the nails should be cut.
2, blanching water can remove some fishy smell at a time, so don't be lazy.
3. Finally, you must wait for the gas valve to fall, and then open the cover to hook the lid.
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