Crispy glutinous taro-flavored duck
Braised duck Boneless, softer in texture, golden in color after deep-fried, blending the aroma of taro and duck. It tastes crispy, soft, glutinous and fragrant, and has an excellent taste. It is suitable for all ages.
Preliminary processing:
1, 1 bare duck (about 2 kilograms), clean, drain, blanch in cold water, remove and drain after blanch.
2, Lipu taro 1kg, peeled, cut into pieces and steamed in a steamer, take out and press into taro paste with a knife, add 50g each of cooked lard, clear noodles, 5g salt, 10g MSG and knead well. Smooth dough.
Cooking process:
1. Put 50 grams of salad oil in the pot, add 5 grams each of cinnamon, grass fruit, , 2 grams of bay leaves, 1 gram of white peppercorns, star anise 43 grams and stir-fry until fragrant. Pour 6 grams of water into the pot. Kilogram, after boiling, add rice wine , 50 grams each of chive knots, 10 grams each of ginger slices and coriander stalks, 30 grams of salt, 10 grams each of MSG and chicken powder, 20 grams of light soy sauce, and then add the blanched duck Marinate them together, and once the duck is cooked, take it out and let it cool.
2. After the duck is cooled, remove the duck bones from the duck's back, remove the excess duck skin and oil, absorb the water with kitchen paper towels, sprinkle 50 grams of dry starch on the duck meat and spread it evenly, then add the seasoning Spread the taro paste evenly on the duck meat and press it tightly.
3. Heat the pot, pour 2 kilograms of salad oil, when it is 60% hot, add the taro-flavored duck, fry until the shell is golden brown, take out and drain, place on kitchen paper to absorb the oil, cut into 8 pieces Place into small pieces on a plate lined with 50 grams of lettuce.
Key:
1. To make crispy and glutinous taro-flavored duck, you must use Lipu taro. Choose taro with a stronger pink texture to make it delicious.
2. It is best to use a large oil pan when frying, because the ingredients are all cooked. You only need to fry them at high temperature until the shells are peeled off. Do not over-fry them.
Huoxiang Douban Fresh Fish
Ingredients:
grass carp, bean paste, rapeseed oil, pickled pepper, pickled ginger, pickled radish, onion, ginger and garlic.
production:
1. After slaughtering and washing the grass carp, use a knife to cut the fish back into a one-third deep and 1.5 cm wide straight flower knife;
2. Add the seasoning to the boiling water in the pot, add the grass carp and soak it for 4 minutes. When cooked, remove from the turntable;
3. Add rapeseed oil to the pot, add seasonings to adjust the flavor, add a second-rate gravy to obtain a thick sauce and bright oil;
4. Add the chopped rugosa leaves and mix well, remove from the pot and pour on the fish It's done on your body.
Parsley bacon
Ingredients: 150 grams of bacon, 4200 grams of parsley, carrot . As accessories, prepare oyster sauce, cooking wine, salt, and chicken essence.
production:
1. Slice the bacon appropriately, remove the large leaves of the parsley and cut it into small sections. Slice the carrots appropriately, or you want to decorate the shape;
2. Heat 50% of the oil in the pot and pour the bacon into the pot. Stir-fry for 2 minutes, then pour the parsley and carrots into the pot and stir-fry for 2 minutes, then add an appropriate amount of oyster sauce, salt, chicken essence, and cooking wine, stir-fry evenly for 1 minute and then remove from the pot.
