Boiled Salted Duck(yan shui ya )

Method of salted duck:

Raw materials for salted duck

One net fat duck (about 2kg), 150g salt, 50g green onion and 50g ginger, 100g prickly ash, 25g Daqu wine and 7g monosodium glutamate.

The processing steps of salted duck are as follows

1. Remove the internal organs of the duck, wash them, put salt on the inside and outside of the duck's abdominal wall, and marinate them for about 2 hours.

2. Heat the pan, add water, pepper, salt, scallion and ginger, put the duck in the pan, bring to a boil, turn to low heat and cook until the duck is ripe, then add Qu Jiu and monosodium glutamate, and continue to cook until the duck is fully cooked. When the duck is cooled, soak it in the brine. When eating, take it out, cut it into long cubes, put it in a basin, and pour a little sauce on it.

The characteristics of salted duck are as follows

The color is white and yellowish, mellow and fresh.

Boiled Salted Duck

Salted duck is a famous specialty in Nanjing. It belongs to Jinling cuisine and is one of the representatives of Jinling cuisine. It is also called osmanthus duck. It is a product of geographical indication in China. Nanjing is also known as "Jinling salted duck" because of its nickname "Jinling". It has a long history of more than 2500 years.

Nanjing salted duck has a long history and rich experience. Duck skin white meat is tender, fat but not greasy, delicious, crisp and tender. During the Mid Autumn Festival, the salted duck with sweet scented osmanthus in full bloom has the best color and taste, which is called sweet scented osmanthus duck.

Salted duck is the best way to reflect the original taste of duck. It can filter greasy, expel fishy smell, keep delicious, keep fat and tender. Eating salted duck often can also resist inflammation, swelling and aging, especially for patients with cardiovascular disease.

History and culture

As far back as the spring and Autumn period and the Warring States period, there was a record of "building a city to raise ducks" in Nanjing. According to the records of Wu Di Ji: "the king of Wu built a city to raise ducks, and the city lasted for hundreds of Li in the Zhou Dynasty." It shows that as early as the spring and Autumn period and the Warring States period, Nanjing had the tradition of "building land to raise ducks". Nanjing is famous for its love of ducks. It has many varieties, large quantity and wide spread, which is the most popular in China. Therefore, Nanjing has the praise of "Jinling duck cuisine is the best in the world".

As early as the Six Dynasties, Nanjing had duck dishes, and salted duck was a famous food in Nanjing at that time. Jinling salted duck is known as "the flavor of the Six Dynasties and the best product of baimen". The earliest records of Nanjing duck cuisine are Chen Shu, Nan Shi and Qi Chun Qiu of the Six Dynasties. According to Chen Shu, Chen's army and the Northern Qi's army fought each other in the area of Zhoushan outside the northern suburb of Jinling. Chen's army "everyone wrapped rice, compared with duck meat" and "cooked rice and cooked duck", which greatly boosted the morale of the army and finally won the victory with less attack. This is the earliest record of Jinling duck food in official history. In addition, according to the records in the spring and Autumn Annals of Qi, during the war between the Chen and Qi armies in the Mufu mountain area of Nanjing, Chen "emperor Huiwen sent 3000 meters and 1000 ducks.". The emperor cooked rice and duck The emperor ordered all the troops to produce food and attack it, which led to the collapse of the Qi army. "

In Song Dynasty, it was popular to use duck as a side dish in Nanjing city. In the early Ming Dynasty, a folk song "ancient academy, glazed tower, black satin, salted duck" spread in Nanjing. At the same time, Jinling roast duck has become a famous dish in the Palace Banquet of Ming Dynasty. Later, the cooking skills of roast duck spread to Beijing with the migration of Mingdu, forming the present-day Beijing roast duck.

In the Ming Dynasty, Gu Yuanqi, the official's left servant, wrote in his "visiting remarks": "those who buy and get fat soak it with slightly warm old juice, and the color is very tender. It's especially wonderful in autumn and winter. It's commonly known as salted duck. Its juice has been aged for ten years, and some of its descendants have collected and stored it for a long time. Each pot is worth more than a hundred gold. It's also a special product of xunjianing."

Yuan mu, a gourmet in Qing Dynasty, introduced the methods of making salted duck and roast duck in hanging oven and 326 kinds of famous dishes in his Suiyuan Shidan. Chen zuolin, a local chronicler of Nanjing in the Qing Dynasty, wrote in his Jinling Suozhi: "ducks are not produced in Jinling, and they are taken from Shaobo and Gaoyou. There are thousands of young flocks, crossing the river to the South and surrounding the pond. It's about ten days fat and delicious It's not as good as salted duck. It's light but purposeful, and fat but not thick Salted duck can be made all year round, especially from August to the end of September in the lunar calendar, when rice is fragrant and sweet scented osmanthus is in full bloom, the producer is the top grade. He is used to call it sweet scented osmanthus duck, because "there is sweet scented osmanthus in the meat".

The establishment of Nanjing as the capital of the Republic of China further stimulated the development of duck food industry. In addition to the large and small restaurants cooking duck dishes, the duck shop industry has also formed. At the highest time, there were 156 duck shops in the city. The annual sales volume of duck dishes reached 510000. There are eight new salted ducks, such as PU Hengxing, Liu Tianxing, Ma Hengxing and Han Fuxing. In particular, Ma Hengxing restaurant's duck food meirengan and Han Fuxing's salted duck shop's Salted Duck are particularly famous. During the period of the Republic of China, the records of Nanjing duck cuisine include Yecheng Huajiu, baimen recipe, Suihua Yiyu, Xinjing Beicheng and Xiangyin Kuaitan. According to baimen recipe, in August of Jinling, salted duck was the most famous. Everyone thought that there was sweet scented osmanthus in the meat "Yecheng Huajiu" says: "Nanjing is good at duck making. Salted duck, salted duck and pickled duck have many names. In Shawan, Pu Hengxing and wudingqiao, Liu Tianxing all have their own duck shops, but if you buy one duck, you can have a banquet

Since the 1990s, Nanjing duck food has surpassed the best record in history in any aspect. The annual sales volume of ducks in Nanjing is more than 30 million. The skill of cooking duck food has reached a high level. Almost all the things on the duck are used to cook duck food. There are dozens of famous restaurants, such as Han Fuxing, Wei Hongxing, Jiangsu restaurant, Jinling Hotel, and many delicatessen, large and small, specializing in salted duck, all over the streets of Nanjing.

Flavor characteristics

Nanjing salted duck is the only low-temperature livestock and poultry product in Chinese history, which is completely different from the traditional pickled products. Salted duck is salty, sweet and fragrant, with smooth and tender taste. The meat is jade white, oily and glossy, with fat skin and fragrant bones. It is extremely tender, salty and delicious. Salted duck is cooked at low temperature. After about an hour of cooking, the tenderness of salted duck reaches a certain degree. The muscle of salted duck cooked at low temperature has good water storage ability and maintains the juiciness of duck meat. However, the pickled products cooked at high temperature will destroy its flavor, which makes people smell good, but the taste is not so good. In addition, the production of sweet scented duck is exquisite, in addition to good materials, and the technology is refined, "fried salted, clear bittern compound", increase the flavor of the duck, "fried dry" reduce the fat of the duck, this thin and tight, "cooked enough", the food has a tender taste.

nutritive value

Salted duck meat contains 16% ~ 25% protein and 6% ~ 7.5% fat. It is a high protein and low-fat food with comprehensive amino acids. In addition, it also contains calcium, phosphorus, iron, thiamine, riboflavin, nicotinic acid, VA, VD and VE, which are very beneficial to human body.

Salted duck is very suitable for the weak and tired people, because duck meat can play the role of blood. Its therapeutic effect is also very obvious, especially for women with dry skin, they can often drink duck soup. The sweet scented osmanthus duck soup has not only the elegant aroma of sweet scented osmanthus, but also the mellow and delicious duck meat, which can whiten the skin, keep healthy and moisten the dryness, and promote the growth of body fluid in the stomach.

The melting point of fatty acids in duck meat is low and easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and a variety of inflammation, as well as anti-aging.

In addition, duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body, and has protective effect on patients with myocardial infarction and other heart diseases. Duck is cold in nature, sweet in taste and salty in taste. It is mainly used for tonifying deficiency. It can nourish the Yin of five zang organs, clear the heat of deficiency and labor, replenish blood and water, nourish stomach and generate fluid, relieve cough and self convulsion, and eliminate snail accumulation. It is suitable for general people, especially for patients with body heat, heat, weakness, lack of food, constipation, edema, heart disease, cancer and patients after radiotherapy and chemotherapy.

Cooking technology

Traditional craft

Salted duck production includes slaughtering, salting, drying, cooking and other processes. Because of its short pickling period, it needs to be cooked and eaten now. In the process of processing, controlling the temperature is the key to success. The salted duck breast made by Nanjing famous chefs, when serving on the table, pays special attention to the shape of the duck pieces, either in the shape of water caltrop or sunflower, which helps the diners to enjoy the beauty of its form. This dish has white and oily skin, tender and slightly red meat, light and salty, fragrant, fresh and tender, which makes people eat for a long time.

The traditional Nanjing salted duck requires "rubbing cooked salt, stewing, blowing dry and cooking enough". The so-called cooked salt rubbing: refers to salt frying in the pickling process, because salt frying can enhance penetration, kill thermophilic bacteria in salt, and increase flavor. The so-called old bittern compound, salted duck use dry salting and compound bittern combination, compound bittern used by the bittern can be divided into new bittern and old bittern. The new bittern is made from stir fried salt and spices, while the old bittern is made by boiling the bittern produced by repeated re bittern. In theory, with the increase of re marinating times, more and more soluble substances in raw duck are dissolved in the marinade, and finally give the product fresh and mellow flavor. Traditional salted duck processing attaches great importance to the quality of bittern. It is considered that the older the bittern, the better.

Modern technology

Quality inspection of raw materials

(1) The raw material has no congestion, no black spot, good hair purity, no residue in esophagus and trachea, no foreign body, no glass, sand, iron and other harmful substances in mouth; (2) the temperature of raw material is below 10 ℃.

Chinese PinYin : Yan Shui Ya