Camphor tea duck(zhang cha ya zi )

How to make Zhangcha duck

Raw materials for making camphor tea duck:

A 2000 g fat duck, 50 g flower tea, 50 g camphor leaves, 50 g mash, 500 g straw, 500 g pine and cypress branches, 10 g refined salt, 10 g sesame oil, 25 g cooking wine, 1 g pepper, 1.5 g pepper, and 1000 g cooked vegetable oil.

Processing steps of camphor tea duck:

1. Open a 7cm long mouth horizontally from the back and tail of the duck, remove the internal organs and anus, mix the cooking wine, mash juice, pepper, salt and pepper, marinate the duck for 8 hours, take out the duck, scald the skin with boiling water, drain it and put it into the fumigation oven, mix the tea, straw, pine bark and camphor leaves to make the fumigation material until the duck skin is yellow, take out the duck, steam for 2 hours, and leave the cage to cool.

2. When the cooked vegetable oil is 80% hot, put in the smoked duck, deep fry until the duck skin is crisp and fragrant, take it out, brush the sesame oil, fold the duck neck into 2 cm long section, then put it in the middle of the plate, cut the duck body into 4 cm long and 2 cm wide strips, cover it on the duck neck piece, match it into duck shape, and match it with lotus leaf soft cake.

The characteristics of camphor tea duck are as follows

The main ingredient of this product is fat and tender duck in autumn, which is pickled, smoked, steamed and fried. The dish is bright red in color, crisp outside and tender inside, with strong fragrance of camphor wood and scented tea.

Spicy Duck in SiChuan Style

synonym

Camphor tea duck generally refers to camphor tea duck

Camphor tea duck is a kind of smoked duck. It is well made and strict. The finished dish is golden red, crisp outside and tender inside. It has the special fragrance of camphor wood and tea. It is one of the classic traditional dishes in Sichuan Province and belongs to Sichuan cuisine. This dish is carefully selected and delicately made. It is made from the plump and tender duck which is listed in autumn through four processes of salting, fumigating, steaming and frying. Among the four processes, the key is to select the leaves of Cinnamomum camphora and flower tea to smoke duck. Camphor tree is an evergreen tree, which mostly grows in warm land. Its leaves are oval, rich in the unique aroma of camphor tree, and smoked duck with flower tea is a major feature of this dish. This dish is also very particular about serving on the plate. After the whole duck is smoked, it should be cut into sections first and then reshaped, and then restored to the plate, so that the duck not only tastes delicious, but also looks good. On the table with "lotus leaf soft cake", for food roll food, the flavor is particularly good.

Characteristics of dishes

The appearance is red and yellow, crisp outside and tender inside. It has the special aroma of camphor wood and tea. The flavor is salty. The aroma of the wine gradually comes out after chewing. The effect of deodorization is very good, and the meat aroma is rich. If it is smoked with fruit wood or tea, the flavor is better. The surface of the smoked duck is brown and yellow, which is the flavor of authentic camphor tea duck.

practice

raw material

One fat duck (weighing about 1500 grams), 52 grams of Chinese prickly ash, 1 gram of monosodium glutamate, 1.5 grams of pepper, 50 grams of Shaojiu, 50 grams of refined salt and 50 grams of mash, 15 grams of sesame oil, 1000 grams of cooked vegetable oil (about 100 grams), 500 grams of sawdust, 750 grams of cypress leaves, 50 grams of camphor leaves, appropriate amount of tea and camphor sawdust, 1.5 grams of flowering onion and a little sweet flour sauce. step

1. Slaughter the duck to clean its hair, cut a 7 cm long mouth across the back and tail, remove the internal organs, cut the anus and wash it. Put about 2000 grams of clean water into the basin, add 20 pepper and refined salt, soak the duck for about 4 hours, then put it into a boiling water pot, scald it slightly, take out the skin tightly, and let it dry. Mix 50g of Chinese prickly ash, 500g of sawdust, 750g of cypress leaves and 50g of camphor leaves. Light the smoke in the fumigation oven and cover it with bamboo. Put the duck in the cage and turn it over after fumigation for 10 minutes. Add tea and sawdust to the fumigation mixture and smoke for another 10 minutes until the duck skin turns yellow.

2. Mix Shaoxing wine, mash, pepper and monosodium glutamate into juice, evenly spread on duck skin and belly, put duck into large steamer, steam for 2 hours, take out and cool.

3. Stir fry the duck in a wok over high heat and add vegetable oil until it is 80% hot. Deep fry the duck until the duck skin is crisp and fragrant. Take out the duck and brush it with sesame. Finally, the duck is cut into 3 cm long and 1.5 cm wide strips and put on a plate. The duck skin is covered on the duck neck and placed in the shape of a duck. When serving, mix 5g sesame oil and a little sweet flour sauce evenly, divide them into two dishes, put the flowering scallions into two small dishes, and surround the duck with food.

Production key

① Ducks should be washed clean before production, and soaked with water, salt and pepper to remove peculiar smell and inhale salty taste. ② To smoke well, make it inhale smoke. Deep fry in oil until the skin is crisp, then take out, do not fry, otherwise it will have bitter taste.

Production guidance

1. Add a little salt when cooking, the broth will be more delicious.

2. Duck meat is a kind of delicious food. Duck can be made into roast duck, salted duck, crispy duck, duck bone soup, fried duck slices, fried dried duck strips, fried duck heart flower, coriander duck liver, braised duck feet and other excellent dishes. Duck meat is suitable for nourishing and is the main raw material of various delicious dishes.

3. Duck meat, duck blood and duck kidney can all be used as medicine.

4. The meat of male duck is slightly cold and that of hen is slightly warm. It is better to be old and white, white and black. Stewing the old and fat duck with sea cucumber has a great tonic effect. The stewed duck juice is good at tonifying the Yin of five zang organs and the heat of deficiency and tuberculosis.

5. Duck meat stewed with kelp can soften blood vessels, reduce blood pressure, and has good curative effect on Senile Arteriosclerosis, hypertension and heart disease;

6. Stewing duck meat with bamboo shoots can treat hemorrhoids in the elderly. Therefore, the people think that duck is "the holy medicine of tonifying deficiency". Fat ducks also treat senile pulmonary tuberculosis, diabetes, spleen deficiency edema, chronic bronchitis, stool dry knot, chronic nephritis, edema; male ducks treat pulmonary tuberculosis, diabetes.

2. Prepare 100g camphor leaves and 20g tea leaves for smoked duck.

nutritive value

Ducks belong to vertebrate phylum, ornitha, Anatidae. They are domesticated from wild mallard and spotted billed Duck. Duck is a kind of delicious food, suitable for nourishing, is the main raw material of all kinds of delicious dishes. It is often said that "chicken, duck and fish" are the four major meats. The protein content of duck meat is much higher than that of livestock meat, and the fat content is moderate and evenly distributed. The nutritional value of duck is relatively high. The protein content of edible duck meat is about 16% - 25%, which is much higher than that of livestock meat. Duck meat

The main proteins are sarcoplasmic protein and myosin. The other part is interstitial protein, which contains water-soluble collagen and elastin, in addition to a small amount of gelatin, the rest is non protein nitrogen. The more nitrogen-containing extract of meat, the more delicious it tastes. Duck meat contains more nitrogen extract than livestock meat, so duck meat is delicious. Therefore, the soup of the old duck is more delicious than that of the young duck, and the taste of the wild duck is better than that of the old duck. In addition, when cooking, adding a small amount of salt can effectively dissolve the nitrogen-containing extract and obtain a more delicious broth.

The fat content of duck meat is moderate, about 7.5%, which is lower than that of pork, and it is evenly distributed in the whole body. Fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, so the melting point is low, about 33 ℃ ~ 40 ℃, and the digestion and absorption rate is relatively high. Duck meat contains more B vitamins and vitamin E. 100 grams of edible duck meat contains about 10 mg of B vitamins, of which 6-8 mg is nicotinic acid, followed by riboflavin and thiamine, and 90-400 micrograms of vitamin E. As two important coenzyme components in human body, nicotinic acid plays a role in cell respiration. They are related to the release of carbohydrate, fat and protein energy, and also participate in the synthesis of fatty acid, protein and deoxyribonucleic acid, which has a protective effect on heart patients such as myocardial infarction. The recommended daily intake for each person is about 15 mg, as long as 200 grams of duck meat is enough. Riboflavin plays an important role in cell oxidation. Thiamine is an anti beriberi, anti neuritis and a variety of anti-inflammatory vitamins, in growth, pregnancy and lactation people need more than ordinary people. Vitamin E is an antioxidant and scavenger of excess free radicals, which plays an important role in the anti-aging process.

Duck meat also contains about 0.8% - 1.5% inorganic matter. Different from livestock meat, duck meat has the highest potassium content, with 100 g edible part reaching nearly 300 mg. In addition, it also contains high iron, copper, zinc and other elements.

Tofu skin:

1. Tofu skin is rich in high-quality protein and has high nutritional value;

2. Tofu skin contains a lot of lecithin to prevent vascular sclerosis, cardiovascular disease and protect the heart;

3. It contains a variety of minerals to supplement calcium, which is very beneficial to the bone growth of children and the elderly.

egg:

1. Eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by human body. Protein is high quality protein, which can repair liver tissue damage;

2. It is rich in DHA, lecithin and lutein, which is beneficial to the development of nervous system and body, can strengthen brain and intelligence, improve memory, and promote the regeneration of liver cells;

3. Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in human body, and have anti-cancer effect.

Lotus root powder:

1. Clearing away heat and cooling blood: lotus root is cold and has the function of clearing away heat and cooling blood, which can be used to treat heat diseases; lotus root is sweet and liquid, and is especially beneficial to people with fever, thirst, bleeding, hemoptysis and bleeding;

2. Laxative, spleen invigorating and appetizing: lotus root contains mucin and protein

Chinese PinYin : Zhang Cha Ya Zi