"Xiangsu Taoren duck recipe" is a nourishing food with the same origin of medicine and food(yao shi tong yuan zi bu mei shi xiang su tao ren ya fang )

"Xiangsu Taoren duck recipe" is a nourishing food with the same origin of medicine and food

Introduction:

"A few friends came on the second day of the lunar new year. In addition to making three or five dishes in the new year's Eve dinner, I also made a healthy tonic food for them, which is also a famous dish of my own "crispy duck with peach kernel". This dish is not usually cooked and is served only when excellent friends come. This dish is also developed from a recipe for dietotherapy. It is also found in official dishes, but I have improved it to make it easier to operate at home. Ducks are tonic meat. Although the duck is fat, but often eat will not cause obesity, such as roast duck, eat up also very appetizing! Its fat is different from pork, it belongs to unsaturated fatty acids, not easy to be absorbed by the human body, can be quickly metabolized out of the body, but also play the role of softening the heart and brain vessels. Therefore, nutritionists have listed it as a healthy food, but it is very expensive in foreign countries! Walnut is a good thing, can play a brain, black hair and slow brain aging. And the prawns, often eat, have the effect of nourishing kidney function and strengthening yang. The dishes made with these materials are very good for human health, so it is a very good nourishing dish. There are two ways of "fragrant crisp peach meat duck recipe". One is to remove the bones of the cooked duck, smear the minced shrimp on it, and fry it with peach meat. However, this method is not suitable for home operation, because the fire temperature at home can not reach, the pot used is relatively small, the duck is large, the temperature will drop suddenly after the pot is put down, and the minced shrimp will be shaped slowly, which is very easy to fall off, such as the cooking proficiency can not reach the standard Easy to control. Therefore, I improved it, using the method of steaming first and then frying to make it. After steaming, it will be shaped, and it will be easier to fry. The shrimp is not easy to fall off, and the taste and shape can be maintained. The specific measures are as follows; "

Production steps:

Step 1: main raw materials: half duck, raw walnut, cooked peach kernel, shrimp meat, one egg, green onion, ginger, fragrant leaves, grass fruit, clove, star anise, cinnamon, pepper, Shantao, fennel, salt, yellow rice wine, chicken essence.

Step 2: Boil the duck in boiling water for 15 minutes.

Step 3: start another pot, add water, bring to a boil, add duck, spice, yellow rice wine and salt, cook over low heat for one and a half hours, and remove.

Step 4: take out the duck and let it dry, then remove the bone while it's hot. After removing the bone, put the duck's meat down towards the epithelium.

Step 5: use a blade to remove the higher part of the duck, and repair half of the duck flat.

Step 6: stack the duck meat up into a rectangular glass plate.

Step 7: chop up the duck meat and set aside.

Step 8: chop the cooked walnuts and set aside.

Step 9: chop the green shrimp, smash the shrimp with the back of a knife and put it into a bowl. Put salt, pepper, chicken essence and yellow rice wine into the bowl and mix well. Put an egg into the mixed shrimp and mix well.

Step 10: mix the chopped duck meat with chopped walnuts, and put in one third of the shrimp stuffing.

Step 11: pour the duck meat and chopped walnuts into the flat duck slices and smooth them.

Step 12: smooth and then pour in the remaining two-thirds of the shrimp stuffing. Pour in the shrimp stuffing and then smooth again.

Step 13: arrange the raw walnuts neatly on the shrimp paste, and press them slightly to make them stick firmly.

Step 14: put the glass plate into the boiling water pan, cover the pan and steam over high heat for 6-8 minutes.

Step 15: after steaming, shovel out.

Step 16: heat the oil pan to 60% heat, put it into the blank and start frying. In the process of frying, use a hand spoon to continuously ladle hot oil and pour the peach kernel to make it evenly heated.

Step 17: deep fry it with medium high heat until golden red, then take it out and cut it into one inch square cubes with a knife while hot.

Step 18: after cutting, you can put it on the plate and eat it while it's hot.

Materials required:

Half duck: 600g

Raw walnut: 40g

Peach kernel: 20g

Shrimp meat: 130g

One egg: 60g

Scallion: 5050

Ginger: 20g

Fragrant leaves: 2 pieces

Caokuo: 1 piece

Clove: 0.5g

Star anise: 2G

Cinnamon: 2G

Zanthoxylum: 3 G

Shanru: 1 g

Fennel: 1g

Salt: 10g

Yellow rice wine: 20g

Chicken essence: 2G

Water: 3000ml

Note: this dish features: golden red color, scorched skin, tender meat, crisp taste, salty and delicious, excellent duck, rich nutrition. Warm tips: 1. The duck should be cooked with enough heat, soft and rotten but not loose. It can also be steamed with seasonings and spices. 2. Don't break the skin when removing the bone. Keep the duck intact. 3. In the process of frying, keep the oil temperature at 60-70% heat. For example, the shrimp paste can be directly fried without steaming, but the oil temperature should be controlled at 70% heat. After it is set, the oil temperature should be reduced to make it deep fried, and then the oil temperature should be increased to fry and color it. 4. When frying, keep the temperature uniform, use the hand spoon to continuously ladle hot oil to pour on the front, so that the coloring is uniform. Don't let it color naturally after frying. Control the temperature well.

Production difficulty: Advanced

Technology: deep fried

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Yao Shi Tong Yuan Zi Bu Mei Shi Xiang Su Tao Ren Ya Fang