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Pickling method of glutinous Rice Duck

Ingredients: tender duck, glutinous rice, lean meat, kidney, ham, mushroom, mushroom, 10 grams of mushroom, half a can of pineapple, 10 grams of ginger, 10 grams of onion strips, 75 grams of clean eggs, 5 grams of chopped onion, 8 grams of chicken essence, 2 grams of monosodium glutamate, 5 grams of refined salt, 125 grams of dry starch, 10 grams of wet starch, 5 grams of sesame oil, 0.5 grams of pepper, 25 grams of Shao wine, 6 grams of spicy grains, 5 grams of soy sauce, 500 grams of peanut oil (100 grams).

Duck treatment: clean the duck, remove internal organs and impurities, scald with boiling water to remove blood and fishy smell. Then marinate with cooking wine, sliced ginger and green onions for 30 minutes. Glutinous rice treatment: drain the pre-soaked glutinous rice, add chopped mushrooms, shrimp, sausage and other ingredients, add appropriate amount of light soy sauce, soy sauce, five-spice powder and salt seasoning, mix well and set aside.

The simple version of glutinous rice duck is first cleaned and then chopped into small pieces into a bowl, add cooking wine, pepper, fragrant leaves, salt, old soy sauce and mix well, then cover with plastic wrap and marinate in the refrigerator overnight. Wash the glutinous rice and soak it in water for 4 hours until the rice is crumpled by hand. Dry the soaked glutinous rice, add some salt and light soy sauce and mix well, then add the pickled duck leg meat and mix well with the glutinous rice.

Marinate with salt and sliced garlic, spread the salt evenly and wipe the whole duck with sliced garlic, including the inner cavity of the duck. After pickling for 1 or 2 hours, the salt will precipitate excess water from the duck meat to make the duck meat firm and tasty. Use a cotton rope to hang the dry around your neck. Then smear the whole duck with light soy sauce and oyster sauce, including the duck's head, neck, feet and cavity. The time is longer than at least four hours, so that it can be fully absorbed. I spent the night.

Pickled and flavored: the processed duck is pickled with seasonings, including soy sauce, cooking wine, five-spice powder, spring onion and ginger, etc., this step is to make the duck more flavor, but also can remove odor and increase flavor. The pickling time usually depends on the size and thickness of the duck. Fill glutinous rice: fill the belly of the duck with cooked glutinous rice. This step needs to be handled carefully so as not to damage the structure of the duck meat.

The practice of adzuki bean glutinous rice duck: remove the bone from the back of the duck and make it into a boneless duck, so that the bone does not take the meat, the meat does not take the bone, the skin remains intact, wash it with water and control the water. Put the duck on a plate and marinate it with refined salt and cooking wine. Beat the egg whites in a bowl and add starch to make egg white paste.

What are the specific steps for braised duck with ginger?

1. Add onions: when the duck is half-cooked, add onions and continue to simmer. Juice collection: when the duck meat is braised until the meat is crisp and the soup is full-bodied, add chicken essence or monosodium glutamate to season, turn on high heat to collect juice, so that the soup is sticky and the duck meat is more delicious. Out of the pot: when the soup is thick and the duck surface is in an oily state, turn off the heat and put the braised duck with ginger on a plate.

2. Ingredients: half duck, 1 jin ginger, 3 fast ginger, 1 tablespoon of soy sauce, 3 tablespoons of light soy sauce, 2 tablespoons of sugar, 1 bottle of beer, 6 dried chili peppers, 3 tablespoons of oil consumption. First of all, the duck needs to be blanched with water, put 2 tablespoons of cooking wine, boil the water and pick it up for a minute. The ginger is slapped twice with a knife and then shredded. The purpose is to make the ginger taste quickly.

3. Clean the duck and chop it into pieces with a knife to facilitate taste and consumption. Adding cooking wine to James water can effectively remove the fishy smell of duck meat and make the meat more compact. Fried seasoning: sliced ginger and chopped garlic, then stir-fry quickly in a preheated oil pan to release the flavor. Pay attention to the heat should not be too large, so as not to scorch affect the taste.

4. Prepare ingredients for braised duck with ginger. Prepare the ingredients and mix all the seasoning ingredients well. Prepare materials. Wash and chop duck legs, add cold water and 15g cooking wine, boil over high heat and cook for another 5 minutes. Wash, control and dry. Pour the right amount of oil into the wok and stir-fry ginger, garlic, spices and pepper. Stir-fry the fragrance, pour into the duck, stir-fry until the duck is yellowish. Pour in the sauce and stir well.

Can fishing leaves be stuffy with duck?

1. Duck meat can be made at home. When stewed with tofu casserole, it is soft, rotten and delicious. In fact, when dealing with ingredients like duck, the requirements for ingredients and ingredients are not very high. The most important point is how to handle the duck meat so that it is not fishy, firewood, soft and tasty. There are more home-cooked delicacies for your reference. It is a practice of braised duck with rotten bamboo.

2. Wash and chop duck meat, cut into pieces, wash and slice ginger, boil duck and ginger slices in boiling water for 30 minutes, remove and remove garlic, rinse garlic, remove pedicel and seed, rinse dry pepper and cut into sections, heat oil in pan, saute ginger and garlic, add duck pieces and stir well, add sauerkraut, red pepper, dried pepper, cooking wine and proper amount of water, cook over low heat for 15 minutes, then add soy sauce, salt, monosodium glutamate and stir-fry.

How to cook duck so tender and delicious? teach you how to cook duck fresh and tender.

Ingredients: duck, konjac, garlic seedlings, pickled ginger, pickled radish, pickled red pepper, pepper, garlic, beer. Cut garlic seedlings, pickled chili, pickled radish and ginger into sections respectively; slice garlic slightly; slice konjac, blanch in boiling water for 2 minutes, remove and drain. Wash the duck and cut it into pieces. Heat appropriate amount of oil, pour into duck pieces and heat until yellowing and bright oil.

Ingredients: duck, shiitake mushrooms, spring onions and ginger, salad oil. Blanch the duck in cold water and wash it for use. Soak dried shiitake mushrooms in warm water. Put oil in the pan and stir-fry the blanched duck meat to change color slightly. Add the excipients and continue to stir-fry the fragrance. Cook a little red wine, add shiitake mushrooms, light soy sauce, soy sauce and sugar to boil.

Wash the duck and chop it into pieces. Put the duck pieces in a large bowl and add the right amount of ginger and green onions. Pour in the right amount of cooking wine and light soy sauce and marinate for 20 minutes to taste the duck. Take a large pot, put the pickled duck into it, and add enough warm water to make the duck completely immersed. After the fire is boiled, skim off the foam and simmer for 30 minutes.

Practice: marinate the duck with soy sauce for 10 minutes, deep-fry the yellow with hot oil, remove and put it in a steaming plate, steam the duck material until rotten, about 1 hour, remove the bone and take the meat; peel the taro into thick slices, also steam into the steamer until soft, take out while hot pressing mud, shrimp rice soaked soft, pick up and cut into pieces.