Top chef's innovative dish(ding ji chu shi chuang xin cai mai xiang ya li )

Top chef's innovative dish

Introduction:

"Yesterday, I made a Northwest dish - the traditional Xi'an beef steamed bun. Today, I bring a new dish - [Maixiang duck granule], which I created by myself. The taste and taste will definitely bring you a new feeling. After eating it, my family say it's delicious. Competition is on the one hand, like friends can also try it at home, it is worth recommending

Production steps:

Step 1: 1. Prepare the raw materials.

Step 2: 2. Dice the duck meat and marinate with soy sauce wine and pepper for 30 minutes.

Step 3: 3. Cut carrot and soaked Auricularia auricula into small pieces, blanch green wheat renfei in water for 5 minutes until it is mature, control water and set aside.

Step 4: 4. Cool the oil in a hot pot and stir fry the onion, ginger and rice until fragrant

Step 5: 5. Add the pickled duck and fry it.

Step 6: 6, add carrots and fungus stir fry

Step 7: 7, add green wheat kernel, stir fry evenly, add oyster oil salt and chicken essence seasoning, then out of the pot.

Step 8: 8. Try it. This can be rolled with lettuce. It's very good

Materials required:

Duck leg: 2

Green wheat kernel: 100

Carrot: right amount

Auricularia auricula: right amount

Onion and ginger: right amount

Soy sauce: moderate

Oyster sauce: right amount

Cooking wine: moderate

Pepper: right amount

Note: Tips: 1. Green wheat kernel not only tastes good, but also has rich nutrition. It matches with duck meat and is suitable for moistening and drying in autumn. 2. The green wheat kernel should be blanched and cooked. When stir frying, just stir well and seasoning

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Ding Ji Chu Shi Chuang Xin Cai Mai Xiang Ya Li