Camphor tea duck
Cooking Method: Pickle, smoke, steam, fry.
Flavor type: smoky.
Scope of application: Medium and high-grade feast dishes.
raw material:
A fat duck of 300 grams
Flower tea 50 g
Camphor leaves 50 g
Sawdust 200 g
Cypress branches 200 g
Refined salt 15 g
MSG 1 gram
Pepper 1 g
Mash juice 30 g
30 grams of sake
20 peppercorns
Sliced ginger and 25 grams of green onion
Sesame oil 15 g
Two saucer of shallot sauce
Vegetable oil 1000 grams consume 70 grams
12 lotus leaf cakes
Preparation Method:
1. After the initial processing of the duck, cut a knife on the back and tail of the duck, take out the internal organs, clean it with salt, peppercorns, rice wine, mash juice, pepper and mix well, smear it on the whole body inside and outside the duck, add ginger slices, green onions to marinate into the flavor, take it out and dry it, put it into the pot of boiling water and blanch it slightly, and fish out the dried water.
2. Put the flower tea, camphor leaves, sawdust, cypress branches into the smoker and light, put a barbed wire mesh on top, after the cold smoke of the smoking material is finished, put the duck on the barbed wire, let it smoke, turn the duck over halfway, when the duck is evenly yellow, take it out and put it in the steaming bowl, steam it and take it out. 3 Wok on high heat, heat the oil to 70% oil temperature, put the duck into the frying until the skin is crispy, brushed with sesame oil, cooled, chopped into even strips, packed into a whole duck shape, with the green onion sauce, lotus leaf cake together into the table.
Features: This dish is pickled, smoked, steamed and fried in four links, so it has the characteristics of crispness, aroma and tenderness, and at the same time has the special aroma of camphor leaves and tea leaves, and the color is gorgeous.
Operation Essentials:
1. When the duck is first processed, it is easy to clean the surface oil film of the duck body to be easy to color.
2. The marinating time should be long and easy to taste.
3. The cold smoke that comes out when smoking the duck must not be used, and the color of the smoked is good.
4. Do not over-steam, do not fry for a long time.
Think about it
1. What are the similarities between camphor duck and crispy duck? What are the differences?
2. What are the factors that affect the color of the duck?
3. How is the whole duck shape arranged? What problems should I pay attention to when chopping ducks?
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