Duck tongue with Cordyceps(chong cao ya she )

Cordyceps duck tongue method:

Raw materials for making Cordyceps duck tongue:

Duck tongue 500g (100), Cordyceps 60g (100), white lotus rice 50g, duck 1 about 1250g, pork ribs 750g, ginger 10g, scallion 10g, Sichuan salt 4G, Shaojiu 15g, pepper 1g, monosodium glutamate 1g.

Processing steps of Cordyceps duck tongue:

1. Use Cordyceps with strong roots and good texture, clean the sediment with warm water, remove the roots and feet, soak and soften.

2. Wash the duck and spareribs, cut them into pieces, put them into boiling water to remove the blood stains, put them on a soup plate, add ginger (5g), scallion (5g), Shaojiu (8G), Sichuan salt (2G), steam them in clear water for about 2 hours, and make a special duck soup of about 1000g.

3. Soak the lotus seeds, remove the skin and heart, and steam the cake.

4. Select the complete duck tongue, wash, cook and remove the bone. Put the Cordyceps into the duck tongue one by one and put it into a bowl. Add ginger (5g), scallion (5g), Shaojiu (7G), duck soup 250g and Sichuan salt (2G). Steam and set.

5. Turn the steamed duck tongue of Cordyceps sinensis into a large plate, set the ripe lotus seeds around the duck tongue, and pour in the special duck soup (duck, ribs for other purposes)

The characteristics of Cordyceps duck tongue are as follows

It is fresh, mellow, fragrant and beautiful.

Duck tongue with Cordyceps

Cordyceps duck tongue is a famous traditional dish in Sichuan Province. It is fresh, mellow, fragrant and beautiful. Use Cordyceps with strong roots and good texture, wash the sediment with warm water, remove the roots and feet, and soak it back to soft. Wash the duck and spareribs, cut them into pieces, put them into boiling water to remove the blood stains, put them on a soup plate, add ginger (5g), scallion (5g), Shaojiu (8G), Sichuan salt (2G), steam them in clear water for about 2 hours, and make a special duck soup of about 1000g. Soak the lotus seeds, remove the skin and heart, and steam the cake. Select the complete duck tongue, wash and cook, remove the bone. Put the Cordyceps into the duck tongue one by one and put it into a bowl. Add ginger (5g), scallion (5g), Shaojiu (7G), duck soup (250g) and Sichuan salt (2G). Steam and set. Turn the steamed duck tongue of Cordyceps sinensis into a large plate, set the ripe lotus seeds around the duck tongue, and pour in the special duck soup (duck, spareribs for other purposes)

Basic materials

Duck tongue 500 g (100), Cordyceps 60 g (100). Ingredients: 50g white lotus rice, 1250g duck and 750g pork ribs. Seasoning: ginger 10g, onion 10g, Sichuan salt 4G, Shaojiu 15g, pepper 1g, monosodium glutamate 1g.

Production process

1. Use Cordyceps with strong roots and good texture, clean the sediment with warm water, remove the roots and feet, soak and soften.

2. Wash the duck and spareribs, cut them into pieces, put them into boiling water to remove the blood stains, put them on a soup plate, add ginger (5g), scallion (5g), Shaojiu (8G), Sichuan salt (2G), steam them in clear water for about 2 hours, and make a special duck soup of about 1000g.

3. Soak the lotus seeds, remove the skin and heart, and steam the cake.

4. Select the complete duck tongue, wash, cook and remove the bone. Put the Cordyceps into the duck tongue one by one and put it into a bowl. Add ginger (5g), scallion (5g), Shaojiu (7G), duck soup (250g) and Sichuan salt (2G). Steam and set.

5. Turn the steamed duck tongue of Cordyceps sinensis into a large plate, set the ripe lotus seeds around the duck tongue, and pour in the special duck soup (duck, spareribs for other purposes).

Core tips

This paper introduces in detail the manufacturing method and category of Cordyceps duck tongue, the manufacturing technology, the main and auxiliary materials, various raw materials, cooking methods, recipe nutrition introduction, the method and various nutrients of Cordyceps duck tongue.

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Chinese PinYin : Chong Cao Ya She