Jinniu duck(jin niu ya zi )

Jinniu duck method:

Raw materials for making Jinniu duck:

One fat duck (about 2250g). 300 grams of beef, 500 grams of vegetable leaves, 25 grams of laver, 50 grams of pig fat meat. Salt 5g, soy sauce 10g, monosodium glutamate 1.5g, Shaojiu 10g, ginger 1g, onion 25g, onion knot 1g, sesame oil 50g, cooked vegetable oil 100g.

The procedure of making Jinniu duck is as follows:

The duck was slaughtered, the hair was removed, and the whole duck bone was taken. The second segment of the duck wing is cut off to make the shape of "ox horn". The upper part of the duck leg bone is removed, and the lower part is reserved for "corbel, modeling". Then wipe the whole duck with refined salt and monosodium glutamate. Shred beef, laver and pork, stir fry with scallion. Let it cool, then pour it into the belly of the duck and tie a knot at the neck. The duck is made into a "Crouching cow" shape, with its head stretched back, its wings and legs placed in a crouching shape, tied with hemp rope, put into a leaky spoon and boiled in boiling water to promote its formation. Then put it into a large basin, add onion, ginger and Shaoxing wine, add water to submerge it, steam it over high heat, pour in a colander, remove onion and ginger, drain water and spread soy sauce. Add vegetable oil to the pan. When it is 80% hot (about 200 ℃), deep fry the duck into the pan until golden yellow. Remove from the pan and drain the oil. According to the modeling requirements, put it into the tray and apply sesame oil. Will be cut off

Jinniu duck

Jinniu duck is a famous local dish with rich flavor and color, belonging to Zhejiang cuisine. It is one of the traditional Chinese delicacies. It is simple to make, unique in shape, golden in color, crispy duck meat, delicious in taste and high in nutritional value.

allusion

"There is a golden bull in the lake, which was deified in ancient times. The name of the lake is Yan." (notes to the water Classic). The West Lake was called "Jinniu Lake" in ancient times. It is said that when the weather is dry and the water is shallow, Taurus who lies in the West Lake will raise his head, raise his horn, roar and moo, open his mouth and spit out clear water, making the West Lake reappear a green wave. At that time, a corrupt official, regardless of the people's life or death, wanted to offer Taurus to the emperor. In the end, Taurus was so angry that he rolled the corrupt official to the bottom of the lake and drowned. Since then, the West Lake has been more beautiful and moving. Jinniu and duck are named side by side, not to show that the dish is cooked with beef and duck, but to illustrate that the dish is a delicacy delicacy made with duck in the shape of lying cow.

raw material

Ingredients: a live duck (about 2250g) and 400g beef. Ingredients: 25g purple kohlrabi, 250g green cabbage leaves, 50g pig fat.

Seasoning: 25g green onion, 1 onion knot, 1 ginger, 10g cooking wine, 5g soy sauce, 5g salt, 2G monosodium glutamate, 50g sesame oil, 1000g peanut oil (about 100g).

Production process

1. The duck was slaughtered, the hair was removed, and the whole duck was boned. The upper part of the duck leg fracture should be removed, and the lower part should be cut off to make the "bracket" shape; the duck beak should be cut off from the nostril to make two pieces to make the ear shape; the tip of the duck wing should be cut off at the second section to make the horn shape. Then, the whole duck is pickled with refined salt and monosodium glutamate.

2. Shred beef, purple turnip and raw fat, add scallion, stir fry until done, cool and put into duck belly, knot at duck neck. Shred the green vegetables and deep fry them into pine. Set aside.

3. Place the duck in a crouching cow shape. Duck's wings and legs are placed in a bracket bending shape, tied and fixed with hemp rope, placed in a colander, and scalded in a boiling water pot to promote its shaping. Then put it into a large basin, add onion, ginger and cooking wine, add water until it is immersed, steam the cage with high fire, pour in the colander, remove the onion and ginger, drain the water, put on soy sauce, put it into a 80% hot oil pan, and pour it into a golden plate. Cut off two pieces of duck's beak and wing tip, spread soy sauce and fry them in oil pan. Insert duck's beak into duck's ear hole to make ox nose and wing tip into duck's eye socket to make ox horn. Put sesame oil on it and surround it with green vegetables.

characteristic

Unique shape, golden color, crisp duck.

source

According to Li Daoyuan's shuijingzhu in the Northern Wei Dynasty, "there is a golden bull in the lake, which was seen in ancient times and was deified and unpredictable. What's the name of the lake?" The West Lake was called "Jinniu Lake" in ancient times. As for its origin, it is said that in the Han Dynasty, there was a golden bull lying at the bottom of the West Lake. When the lake dried up, it would spit water to fill it. In order to please the emperor, the local officials forcibly ordered the common people to take out the golden ox and offer it to the emperor. When the water was dry, if there was a Taurus lying at the bottom of the lake, the officials did not mind being polite and rushed to the underground lake to catch the Taurus. Who knows that Taurus was angry, while roaring and spitting water, in an instant, the officials were all submerged by the lake. Since then, the water of the West Lake has never dried up. And the Taurus, of course, will no longer appear. According to this West Lake folk story, Hangzhou chefs created this dish meticulously.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Jin Niu Ya Zi