How to make the best tea duck, how to make tea duck

Camphor tea duck is a kind of smoked duck, which has to go through the processes of pickling, smoking, steaming, and frying. The production is exquisite, the requirements are strict, the color of the finished dish is golden red, the outside is crispy and the inside is tender, with the special fragrance of camphor wood and tea, it is one of the famous dishes in Sichuan Province. It is the most famous made by Chengdu "Fu Lu Xuan" duck shop.

Ingredients: 1 fat duck. Salt, Shao wine, pepper powder, pepper powder, mash juice, etc.

Cooking method: 1Make a small mouth on the back and tail of the duck, take out the internal organs and wash them, wipe the whole body with seasonings, tighten the skin with boiling water after marinating, and drain the water.

2.Put the duck into the smoker, light it with camphor leaves, flower tea leaves mixed with straw, take it out when the duck skin is smoked yellow, steam it in a large bowl and let it cool. 3.

Fry the duck in a frying pan until the duck skin is crispy, cut into sections, and restore it on a plate. This dish is rigorously selected and finely made. It is the selection of fat and tender male ducks on the market in autumn, and is also known as "four camphor tea ducks" after four processes of pickling, smoking, steaming and frying.

Among the four processes, the selection of camphor leaves and flower tea leaves smoked duck is the most critical. The camphor tree is an evergreen tree, which grows in warm land, the leaves are oval, and the unique aroma of the camphor tree is rich, and it is a major feature of this dish with the smoked duck with flower tea. This dish is also very particular about being served on the plate, and the whole duck should be cut into sections after being smoked, and then reshaped, and restored in the plate, so that the duck is not only delicious, but also looks good.

When served, it is served with "lotus leaf soft cake", which is especially delicious for diners to roll and eat.

Cook it and air dry it and cook it again, don't put it too heavy on the taste, otherwise you will have a dry mouth. Oh.

Tea-flavored duck meat.

1. Cut the duck meat into slices with a spatula. Peel the tender ginger and cut into slices. Red pepper cut into slices.

2. Mix the duck slices with salt cooking wine and wet starch and starch.

3. Heat the tea oil in the wok and add ginger slices, chopped green onions, and garlic slices to fry the fragrance, add red pepper slices, duck slices, soy sauce, chicken essence, vinegar and the remaining cooking wine, stir well with refined salt, thicken with the remaining wet starch, sprinkle with paprika powder, and put it on a plate.

Ingredients: 1 fat rooster (about 1500 grams), 10 grams of salt, 20 large peppercorns, 5 grams of pepper, 1 gram of chicken essence, 50 grams of Shao wine, 50 grams of Jiang rice wine, 1000 grams of vegetable oil (about 100 grams), 15 grams of sweet sauce, 125 grams of green onions, 25 grams of sesame oil, 15 lotus leaf cakes, 500 grams of smoked materials (50 grams of camphor leaves, flower tea, 200 grams of cypress branches, sawdust).

Method: (1) Slaughter the duck, remove the feather, wash and remove the internal organs. In the abdominal cavity of the duck, first smear pepper, salt, pepper and other flavors, and the duck skin is coated with Jiang rice wine, Shao wine and other flavors, and the remaining Jiang rice wine Shao wine is then smeared in the abdominal cavity, let it stand, marinate for half a day, take it out to dry.

2) Divide the smoked material into three parts. Use a wooden basin about 13 cm high and put it on the ground Put a portion of the smoked material into a large bowl Pick up a piece of red-hot charcoal in the stove and put it in the bowl **. Put a sparse barbed wire fence on the mouth of the wooden basin and place the duck on top of it.

Cover with a large pot buckle and cover with smoke. After 10 minutes, open the bowl, add another piece of smoked material, and smoke for 7 minutes. Finally, smoke the duck on the light side down for 5 minutes.

Add the smoked sauce once and turn the duck at the same time to make the smoke even. (3) Take out the duck smoked to dark yellow, put it in a large steaming bowl, steam it for 3 hours, and let it cool for later use. (4) Put the wok on the fire, drop the oil and burn until it is 60% hot, put the duck into the wok and fry until the skin is crisp and brown-red, take it out, cut it, put it on a plate, brush some sesame oil, and it is ready.

5) Mix 5 grams of sesame oil with sweet sauce, divide into two portions, put on both ends of the plate, cut the green onion into white sections, and put the sweet sauce on the side for dipping.

Features: pickled, smoked, steamed, fried, red and oily, salty, fresh and fragrant, crispy skin and tender meat, especially suitable for wine.

Notes:"Camphor tea duck"One of the famous dishes of the Sichuan cuisine banquet was Sichuan at the end of the Qing Dynasty"Mushroom feast"Created by celebrity chef Huang Jinglin. This dish is famous at home and abroad, and many overseas Chinese and international friends who travel to Sichuan want to taste it.

Ingredients: 300 grams of oily skin and 200 grams of lotus root powder.

Excipients: 100 grams of eggs 20 grams of soybean flour.

Seasoning: 5 grams of sugar, 1 gram of ginger, 1 gram of five-spice powder, 1 gram of Sichuan pepper powder, 4 grams of salt, 10 grams of sesame oil, 1 gram of pepper, 1 gram of monosodium glutamate.

The practice of camphor tea duck:

1.Mix 100 grams of lotus root powder with water, add 100 grams of eggs, 1 gram of pepper, 2 grams of sugar, 3 grams of ginger rice, 1 gram of Sichuan pepper powder, and an appropriate amount of salt to make a clear paste;

2.300 grams of soybean oil skin wet with water, cut into 20 cm square pieces with a knife;

3.Apply a layer of soybean oil skin with a clear paste, repeatedly overlapping to a thickness of 1 cm;

4.Then spread it on thin linen cloth and steam it in a steamer;

5.After taking it out, press it with a wooden board, cool it down, remove the cloth and add camphor leaves and tea leaves with charcoal to bake it slowly;

6.Brush with sesame oil while baking and bake until crispy skin;

7.After baking, put it in a large bowl, add soy sauce and monosodium glutamate, put it in the basket and steam it again (on the gas) for 2 minutes, change the knife into the plate, and sprinkle with peppercorns.

Camphor tea duck (about 3 catties, 1 piece), coarse salt (3 tablespoons), rose wine (2 tablespoons), tin foil, iron mesh. Brine: star anise, tangerine peel, Sichuan pepper, ginger, licorice, cinnamon, smoked duck material: camphor sawdust, black tea, orange peel.

Production process] 1. The brine material is packed in a cloth bag, poured into ten cups of water and boiled for 20 minutes, the cloth bag is taken out, and salt and wine are added for later use.

2. Remove the internal organs of the duck, wash and wipe dry, soak it in brine for six hours (the brine should be soaked in duck noodles), and take out the dripping water.

3. Spread the tin foil at the bottom of the wok, then put in the smoked duck material, put the iron net on the shelf, put the duck on the net, cover the fire and smoke until it smokes, and then smoke for about ten minutes, smoke the duck for five minutes, smoke until the duck is pale yellow, transfer it to the steamer, and steam it for about two hours until it is seven mature.

4. Boil a large amount of oil, put the duck into the deep fry until the duck skin is golden brown and take it out, cut the pieces and serve on the plate.

Raw materials

Soybean oil skin. 2 sheets of sugar. 5 grams.

Egg. 2 ginger pieces. 1 gram.

Lotus root flour. 200g five-spice powder. Gram.

Flour. 100g Sichuan peppercorns. Gram.

Salt. 4 g sesame oil. 50 grams.

Pepper noodles. Cinnamomum camphora leaves. 100 grams.

Monosodium glutamate. 1 gram of flower tea leaves. 20 grams.

Preparation 1Eggs are mixed with lotus root flour, soybean flour, salt, pepper noodles, monosodium glutamate, sugar, ginger, five-spice powder, etc.

2.The soybean oil skin is soaked and reconstituted, a layer of paste is smeared, and a layer of soybean oil skin is pasted, such as five layers of legal system. Place on a washed thin gauze cloth and steam in a basket.

3.Take it out and press it with a plate weight, and after it is cold, use a charcoal fire to add camphor leaves and tea leaves. Brush sesame oil while baking, wait until the skin is crisp and yellow, change the knife plate, and sprinkle pepper noodles.

Process Critical] 1.How to make smoked duck: 300 grams of soybean oil skin, 100 grams of lotus root powder, 2 eggs, 1 gram of monosodium glutamate, pepper powder, sugar grams, ginger rice 3 grams, appropriate amount of salt, and pepper powder.

50 grams of sesame oil and 3 grams of soy sauce. Mix the lotus root flour with water, add eggs, pepper, sugar, ginger rice, Sichuan pepper powder, and salt to make a clear paste. Wet the soybean oil skin with water, cut it into 20 cm square pieces with a knife, apply a layer of soybean oil skin to a clear paste, and overlap repeatedly.

1 cm thick. Spread it out on thin linen cloth and steam it in a steamer. After taking it out, press it tightly with a wooden board, cool it down, remove the cloth and bake it slowly over red fire. Brush with sesame oil while baking, bake until the skin is crispy, put it in a large bowl, add soy sauce and monosodium glutamate, and steam the human cage (upper gas) for 2 minutes.

2.Smoked with charcoal wood is smoked duck, smoked with camphor tea leaves is smoked for camphor tea duck, and smoked with rice is smoked for rice smoked duck.

Flavor characteristics This product is a Sichuan-style vegetarian dish, the color is golden, the outside is charred and the inside is tender, the shape is similar to the camphor tea duck, and there is a special smoky fragrance.

The nutritional value of duck is relatively high, and the protein content in the edible part of duck meat is about 16% 25%, which is much higher than that of animal meat. Duck protein.

Mainly sarcoplasmic protein and myosin. Another part of the state is interstitial protein, which contains collagen and elastin soluble in water, in addition to a small amount of gelatin, and the rest is non-protein nitrogen. The more nitrogenous extracts there are in meat, the more resistant and delicious the flavor will be.

Duck meat contains more nitrogen extracts than animal meat, so the duck meat is delicious. The old duck meat contains more nitrogen extract than the young duck meat, and the wild duck contains more nitrogen extract, so the soup of the old duck is more delicious than that of the young duck, and the taste of the wild duck is better than that of the old duck. In addition, when cooking, adding a small amount of salt can effectively dissolve the nitrogenous extract, and will obtain a more delicious broth.

Duck meat is a meat that contains more B vitamins and vitamin E. 100 grams of edible duck meat contains about 10 mg of B vitamins, of which 6-8 mg is niacinic acid, followed by riboflavin and thiamine; Contains 90-400 mcg of vitamin E. Niacin is a component of two important coenzymes in the human body and plays a role in cellular respiration.

They are related to the release of energy from fats and proteins, and are also involved in fatty acids, <>

The synthesis of protein and DNA has a protective effect on heart disease patients such as myocardial infarction. The recommended daily intake per person is about 15 mg, and only 200 grams of duck meat is enough. Riboflavin plays an important role in the cellular oxidation process.

Thiamine is an anti-beriberi, anti-neuritis and anti-inflammatory vitamin, which is needed in greater quantities than the general population during the growing period, pregnancy and lactation. Vitamin E is an antioxidant that scavenges excess free radicals in the body and plays an important role in the anti-aging process.