Duck sausage with Plantago asiatica(che qian cao ban ya chang )

Duck sausage with Plantago asiatica

Introduction:

"Plantain grass is a treasure all over the body. It is sweet and cold in nature, non-toxic, heat clearing and diuretic, expectorant and cough relieving, liver clearing and eyesight improving. Duck intestines are rich in protein, B vitamins, vitamin C, vitamin A, calcium, iron and other trace elements, which play a good role in human metabolism, nerve, heart, digestion and visual maintenance. There are just these two kinds at home, so I put them together to make this summer cold dish. "

Production steps:

Step 1: wash plantain, remove stems and leave tender leaves.

Step 2: knead the duck intestines with salt, mix them with alkali and water, marinate them for 1-2 hours, then rinse them with water repeatedly to remove the alkali taste.

Step 3: cut garlic and set aside.

Step 4: soak medlar in warm water for 5 minutes.

Step 5: put water in the pot and bring to a boil. Blanch plantain until it is broken.

Step 6: pick up the supercooled water.

Step 7: bring the water to a boil again, then heat the duck intestines for 2-3 minutes, and then start the pot.

Step 8: cool in cold water, then drain the water after cooling.

Step 9: stir plantain, duck intestine, medlar, salt, sesame oil, vinegar, chicken essence, sugar and garlic.

Materials required:

Plantain: moderate amount

Duck intestines: right amount

Wolfberry: moderate

Garlic: right amount

Sesame oil: appropriate amount

Sugar: right amount

Chicken essence: appropriate amount

Edible alkali: appropriate amount

Vinegar: right amount

Salt: right amount

Note: duck intestines should not be scalded too long, 2-3 minutes can be; after picking up duck intestines, put them into cold water to cool, taste more crisp.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: light

Chinese PinYin : Che Qian Cao Ban Ya Chang