"Camphor tea duck" made by traditional method(chuan tong gu fa zhi zuo zhang cha ya )

"Camphor tea duck" made by traditional method

Introduction:

"In fact, the history of" Zhangcha duck "is not very long, only less than 150 years old, and there is an episode. It is said that Ding Baozhen, a famous official in the late Qing Dynasty, once sent Huang Jinlin, a native of Chengdu, to the palace to serve Empress Dowager Cixi. Huang Jinlin was a famous chef in Chengdu at that time. When he was on duty for Cixi in the imperial dining room of the Qing Dynasty, he changed the material of smoked duck in the palace to Cinnamomum camphora leaves and tea from Sichuan. The duck he smoked was very delicious, which was very different from the original way in the palace. It was appreciated by Cixi. The dish was crisp and tender in skin, dark red and bright in color, and had a special smell of Cinnamomum tea. In his later years, Huang Jinlin returned home and brought the "Zhangcha duck" back to his hometown in Sichuan. At present, "camphor tea duck" is famous all over the world, and has become a famous dish in Sichuan banquet. Now the practice of "camphor tea duck" is much more complicated. Looking at all kinds of methods, there are many things added, such as mash, monosodium glutamate, sugar, five spices and so on. In fact, in the past, the method of camphor tea duck was not so complicated, but the taste was wonderful. It mainly uses Shaoxing's best yellow rice wine, Sichuan's pepper and pepper, as well as salt, onion, ginger, etc. its flavor mainly comes from the smell of Sichuan's camphor leaves or camphor sawdust, flower tea, etc. Today, we use Huang Jinlin's ancient method to make this "camphor tea duck". The main methods of Zhangcha duck are as follows

Production steps:

Step 1: Jingjiang duck, Shaoxing Huadiao wine, Ma Jiao, Hua Jiao, salt, flower tea, brown sugar, camphor sawdust, cypress leaves, napkin or grass paper, scallion, ginger, peanut oil, flour, dry yeast, sugar, warm water.

Step 2: Sprinkle Shaoxing yellow rice wine on the washed duck body and inner bore, and daub evenly with hands.

Step 3: Sprinkle with salt, pepper and pepper.

Step 4: massage the duck body with your hands until the salt is melted. Rub the duck legs and thick parts for a while, and smear the inside of the duck.

Step 5: melt the salt, wipe the duck with hands, then sprinkle the pepper on the duck, hang the duck for 8-12 hours.

Step 6: put a wok on the fire. Spread four napkins on the wok. Sprinkle camphor sawdust and cypress leaves on the paper.

Step 7: pour brown sugar and tea on top and mix well.

Step 8: put an iron frame in the pot.

Step 9: put the duck on the iron shelf after 12 hours of curing.

Step 10: cover the pot, heat it with medium heat, change it to low heat after smoke rises in the pot, smoke it for 5 minutes and then turn off the fire. At this time, don't open the lid first, simmer for 3 minutes, then open the lid to let off the smoke. Pay attention, don't forget to turn on the exhaust fan during this operation.

Step 11: take out the smoked duck and put it in the cage drawer. Put ginger slices and green onions on the smoked duck and steam it for two hours over medium heat.

Step 12: steam for two hours over medium heat.

Step 13: check out the onion and ginger, control the soup in the duck and keep it warm.

Step 14: Mix 2 grams of dry yeast and 10 grams of sugar in the flour and mix with warm water.

Step 15: cover the dough with plastic wrap and ferment at room temperature of 28 ℃ for 30 minutes.

Step 16: take out the dough and knead it evenly. Pull 10 even dough pieces by hand and relax them for 10 minutes.

Step 17: roll the dough one by one into oval thick slices with a rolling pin, apply a little oil and fold them into lotus leaf clips. Put the lotus leaf clips on the cage and steam them with cold water. Steam them for 7 minutes after boiling.

Step 18: heat the frying spoon on the fire, add peanut oil and heat it 70%, then add the steamed whole duck and fry the back first.

Step 19: when frying, use a spoon to pour hot oil evenly on the duck breast, then turn over and fry the duck breast again. After frying twice, take out the duck, raise the oil temperature to 80% heat, and then take the duck out of the pot.

Step 20: control the oil in the duck body and the bore, put it on the chopping board and start to cut a code plate. When cutting, first remove the duck leg with a knife, then cut the duck's front chest by standing on the side of the duck body. At this time, you can remove the bone or bring the bone.

Step 21: put the duck wings on one end of the plate, then cut the duck back into several pieces and place them in the middle of the plate, then cut the duck legs into suitable pieces and place them on both sides of the duck back, finally cut the duck breast into strips and cover it in the middle of the plate.

Step 22: put the fried camphor tea duck on the table with a lotus leaf clip.

Step 23: when eating, you can use the lotus leaf clip to eat duck meat. You can also use some sauces, shredded green onion, melon sticks, etc. you can also use a larger long plate. You can stack the camphor tea duck in the middle and put the lotus leaf clip around. It's also very beautiful. All operations are completed.

Materials required:

Clean bore duck: 1500 grams per duck

Shaoxing Huadiao wine: 50ml

Warm water: 80ml

Dry yeast: 2G

Flour: 150g

Sugar: 10g

Peanut oil: 300ml (15g)

Ginger: 30g

Scallion: 50g

Cypress leaves: 25g

Sawdust: 25g

Brown sugar: 30g

Scented tea: 5g

Note: Zhangcha duck features: the color is jujube red, the duck skin is bright, the skin is crisp, the meat is tender, the fragrance is strong, the pepper fragrance is fragrant, and the aftertaste is endless. Warm tips: 1. When buying ducks, it's best to choose the one with tender quality, leading edge, smooth and complete skin, and small incision. It's a pity that the duck I bought didn't have a duck head, ha ha! Only a complete duck can produce a camphor tea duck with beautiful appearance and code plate. 2. When pickling, we must use good Shaoxing yellow rice wine, 11 yuan a bottle of Shaoxing Huadiao wine is good, must not use cooking wine to replace. In addition, we must pay attention to the duck body massage and kneading to reach the designated position, legs and chest are the key points, to rub several times, salt to rub to melt for the best. The curing time should not be too short, otherwise, the taste of pepper and salt can not get in, and the camphor tea duck is much inferior, because pepper, pepper, salt and Shaoxing yellow rice wine are the main ingredients of camphor tea duck. 3. When smoking, it's best to use camphor leaves and sawdust. If it's true, it can be replaced by white pine sawdust. Although the taste is a little worse, it's better than none. I've tasted it in the past, and the taste is OK, ha ha! There are cypress leaves all over the place. Just cut some of them. 4. It's best to use jasmine tea. It doesn't need to be very expensive. It's only a few tens of yuan per kilogram, 5-8 grams at a time. Brown sugar is put for better coloring after smoking. It can not be put away for a long time. Don't eat it after steaming. It can be frozen. When you eat it, you can fry it in the next pot after steaming. It's no problem to keep more than one at a time. Don't forget to seal it with fresh-keeping bag before freezing.

Production difficulty: Advanced

Process: fumigation

Production time: one day

Taste: spiced

Chinese PinYin : Chuan Tong Gu Fa Zhi Zuo Zhang Cha Ya