"Small cold and cold, cold into ice balls", small cold festival, is the coldest time of the year, it is the time of two or three nine, once the small cold has passed, it will enter three or nine days, it is cold, you have to eat some warm food.
There is a saying called "three nine to make up for one winter, the next year without pain", from this proverb can be seen, this cold day, how important food supplement is.
The warm diet after the Little Cold Festival has the most famous health diet soup: angelica ginger mutton soup, angelica blood tonic blood, ginger and lamb are hot foods, so after eating the whole body hot, let people feel refreshed, this soup leaf was shared in the small cold last year, but the method was slightly changed, I added Huai yam to the mutton soup.
Today Ye Zi will share a delicacy that is very suitable for eating at this time, which is also related to ginger, that is, ginger hen duck.
This year's meat is expensive, but the duck meat is very cheap, the duck meat method leaves have also been shared in the front of a variety of, today to share this ginger hen duck, is a very classic way to eat duck meat.
Ginger is warm, duck is moist and dry, the two are warm and not dry together, driving away cold and dampness, and it is a very warm food in winter.
The Spring Festival is also coming, this dish can also be used as a big dish at the Spring Festival family banquet, Oh, slowly simmering out of the steaming ginger hen duck, very New Year's atmosphere.
Authentic ginger hen duck also on the "tip of the tongue of China", is a famous dish in Fujian, Ye Zi in order to learn the method of this dish, watched many versions of the video on the Internet, but also asked the chef for advice, but in the end they gave up...
Authentic ginger hen duck for the ingredients are exquisite, to use the positive duck, and use the female duck, some or use their own secret seasoning, the amount of oil is also more, relatively complex, so the final leaf or made a few different ginger hen duck, made into a very homely version, simple and convenient, will not use a lot of oil.
Cooking, do not have to be rules, do what suits you is good.
Let's take a look at my approach...
【Ingredients】
1/2 duck, 150 g ginger, sesame oil to taste, 1/2 tbsp Cantonese rice wine, 1 tbsp flower carving wine, 3 tbsp braised soy sauce, salt to taste, 1/2 tbsp maltose
(about 10 g per scoop)
【Preparation steps】
1. Prepare raw materials.
2, did not buy the whole duck, bought in the supermarket frozen half of the duck, smells fishy, so blanched a little water, because the casserole is relatively small, it was cut into two parts.
3: Cut the ginger into thin slices.
Leaf small rambling:
The amount of ginger in this dish is generally more, but I suggest that according to the actual situation of their own discretionary, like humid areas can be put more, used to get rid of dampness, and like the northern winter itself has heating in the house, the climate is relatively dry, generally not suitable for putting too much, if you belong to the dry love of the fire to reduce the dosage, eat at night it is also recommended not to put too much, otherwise you may feel that the stomach burning and affect sleep, in short, do it suitable for yourself.
4: 1 spoonful of maltose, 1 spoonful of flower carving wine, half a bowl of water, stir well.
If there is no maltose, you can replace it with a little rock sugar.
5, after blanching the duck meat smeared with the right amount of salt, add half a spoonful of Cantonese rice wine, three spoons of braised soy sauce, the duck meat back and forth evenly, and then in order to better taste, you can marinate for several hours, if there is no time, you can also not marinate, and then slowly stew in the back will also be flavored.
No Cantonese rice wine is not added, anyway, also added flower carving wine, but also help to go fishy to fresh, if added to help further fishy and increase a touch of compound taste, according to their own home existing seasonings to adjust.
6: Add sesame oil to a casserole dish and fry ginger slices for a while.
7: Then add the duck, pour in with the marinated broth, and then pour in the fourth step of the bowl.
8: Cover the lid, change to a low heat and simmer slowly for about two hours until the duck is soft and rotten.
9. It is recommended to turn it over halfway through the cooking.
10: After cooking soft and rotten, use kitchen scissors to cut into small pieces, and then turn it over while heating, so that it is evenly wrapped with thick soup, and finally sprinkle with shallots to decorate.
11, very fragrant, not a little fishy.
【Tips】
I put not many seasonings, because there are Cantonese rice wine and flower carving wine to add, slowly simmered after a very fragrant taste, and duck meat does not have a little fishy taste, so did not add such spices as fragrant leaves, star anise, nor add such seasonings as oyster sauce, etc., when you do it, you can adjust according to your preferences.
Leaf's little chef, a first-class nutritionist, shares simple, grounded health food.
Nickname: Leaf's little kitchen.