Premiere of private dishes in winter: wild geese flying south(ru dong si fang cai shou ying shi yan nan fei )

Premiere of private dishes in winter: wild geese flying south

Introduction:

"Food itself is limitless, there is no professional level can make food, I have always disagreed with this point of view, and food in the folk is actually not someone said, people think good is always right. In this society where food materials and condiments are rampant, what people want to know is what they eat right. At the same time, people need to improve the quality of their dining table, so that they can have a better life and family of river crabs. Adding her own characteristics to the traditional dishes is the essence of private dishes. In fact, while sorting out the dishes, I'm not as good as my online apprentice Zhou Shuangshuang. She belongs to a person who has a deep understanding of the ingredients. Because she loves food, she picked up the pots and pans and started her hobbies when she was 12 years old. Of course, she will pass the understanding of the ingredients I usually study in class and read books to describe it. This is to admit that I am better than me. I am a monk on the way to study, so I think I still have a long way to go, so I am willing to communicate with my friends who like food. In fact, it was Zhou shuangshuangshuang who named it Yannanfei. I'll borrow the title to play it. Why do I like this name? Duck is a kind of waterfowl, so I want to use the original soup instead of water. 2. The traditional way of beer duck is to collect juice and taste. My improved method is to chop large pieces, blanch water, stir fry with Pixian bean paste, stir fry dry to force out the fishy smell of duck, and then stew slowly with a can of beer. 3. Although it's just a can of beer, it's enough, because I don't boil the whole process, and there's bubbling about the size of mung bean. 4. I use big onion and garlic petals to remove the fishy smell, and cook them until two-thirds of the time. 5. Before and after the soup, I will filter it twice. The first time is when the wok is changed to the pot, and the second time is when the onion and garlic are removed, I will filter it again, so that the soup is clear and free of impurities. 6. I'm fighting with beer and ducks through the steam cycle in the pot, so the malt fermentation in beer has fully played its role. Of course, this should be based on the fire of soybean bubbles. Otherwise, the Huoda soup will be completely dried, and the ingredients are not ripe and tasty, which is the failure. 7. Because only Pixian Douban sauce is put, it won't be too spicy. The top layer of oil is actually fried and soaked when stewing duck. It's very appetizing. If you change the utensils into small hotpots and use the alcohol stove to cook them slowly, they will be popular in winter. It's definitely a face saving dish to entertain friends. "

Production steps:

Materials required:

Duck: right amount

Onion: right amount

Garlic: right amount

Parsley: right amount

Pixian Douban sauce: right amount

Beer: one can

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: medium spicy

Chinese PinYin : Ru Dong Si Fang Cai Shou Ying Shi Yan Nan Fei