Who knows the practice and steps of tea oil duck

Tea oil duck (home style).

Ingredients: Half a duck, camellia oil, cooking wine, water starch, salt, ginger, garlic, pepper, millet spicy.

Method Cut the duck into cubes, slice the ginger, boil the duck and ginger slices under cold water, boil the blood foam, remove the smell, and cook for 2 minutes.

After the duck is washed in cold water, the moisture is controlled.

Prepare a bowl, add water starch and light soy sauce and stir well, then pour in the duck pieces, add an appropriate amount of camellia oil, shredded ginger, salt, and cooking wine to marinate for 20 minutes.

When the duck is steamed, sprinkle the minced garlic on the duck pieces, boil the camellia oil in a hot pan, pour it on the duck pieces and minced garlic, stir well and sprinkle with chopped green onions to eat, and the simple and delicious tea oil duck is ready.

This kind of steamed tea oil duck is more nutritious and healthy than the traditional roasting, and is more suitable for people who are afraid of fire, and the steamed vegetables can also completely retain the nutritional value of the food itself, avoiding the destruction of effective ingredients and the production of harmful substances caused by frying, frying and frying.

Ingredients: half a fresh duck, a bottle of beer, soy sauce, ginger, star anise, cinnamon, Sichuan pepper, sugar, chicken essence, green onion.

Method:1Chop the duck to about the size of three cups of duck. Cut the ginger into slices. Cut the green onion into sections.

2.Put a little oil, stir-fry the ginger, put the fatter part of the duck in the oil and fry it, so that it will not be fat, and then put all the chopped duck into it and fry, put a little salt, to fry it all the time, fry it to make a fragrance, and then pour the oil and water into another bowl, and then pour beer into the pot, the amount of beer is to cover the duck meat, and then put in a spoonful of sugar, a little star anise cinnamon pepper (depending on personal taste), cover the pot, simmer until the water is dry, and then pour in a little soy sauce (with the added more delicious), green onions, chicken essence, Stir-fry again, and you're ready to go (if you love chili peppers, you can also put some shredded red peppers in the stew), this dish is very delicious, don't believe you try it

I have suffered a lot of losses to listen to me, and I have found all kinds of tutorials on the Internet, all kinds of ** and various formulas, if you need it, you can find me and send it to you, it's useless. Later, I bought a textbook of roast duck to open a successful store. The textbook told me what to do in the first step and what to do in the second part, and I bought all the tools in one day according to the list of tools in the textbook, which saved a lot of work.

I've been doing it for more than 3 years now, and it's not bad. I'm a big fan of Yifan roast duck.

Jinan Zhangqiuzui is still addicted to tea oil duck, which is not bad.

I found many places and bought a lot of courses, and I went to study offline, which was not ideal. I accidentally saw a roast duck marinade on a treasure or a Xixi house, and I learned from a fan roast duck, and now there are about 200 a day. Queue up every day.

Where the roast duck has tea oil duck practice**There are also operating process documents, what to do in the first step, what to put in the second part, what to add in the third step, and what to put in what standard. You can **search for a fan roast duck marinade, try a fan of a roast duck marinade. It's best to learn the technique of roast duck.

Yifan roast duck is a relatively long time in this industry, our county vegetable market has a fan tea oil duck, since I was a child to now I have been working for several years, and I have been doing it again.

1 And when they did it, the streets were filled with incense.

2 uses 42 flavors of forage, ** there is a roast duck marinade that can be searched.

3. Soak in water after changing the knife.

4. After soaking in water, it should be marinated.

Finally, when the marinade is finished, it is ready to be served.

1. Ingredients: 1/2 duck, 1 piece of ginger, appropriate amount of salt, 5 cloves of garlic, 1 teaspoon of light soy sauce, half a bowl of tea oil.

2. Handle half a duck, spread it evenly with salt, and then put some raw people to smoke and marinate for half an hour.

3. Prepare half a bowl of authentic farmhouse tea oil, a slice of ginger, and a few garlic seeds.

4. The pot is slightly hot, put a few slices of ginger, pour in tea oil, cover the water, and then put the duck, medium and low heat, cover the lid with the hand, and turn over from time to time.

5. Simmer for about 40 minutes, remove from the pot and put on a plate.

Most of the methods use frozen fresh duck, with thawing, from the chest to clean the residual internal organs, wash and drain. Mix the boiled soup with sugar, salt and monosodium glutamate and stir evenly, then break the green onions, ginger and garlic and stir them, and put them in the soup. The ducks are soaked in the soup (boiled with more than 20 kinds of Chinese herbs) in turn, and then put them in a square bucket (the duck's head is turned over to the duck's back and stomach is facing up), and after being placed in turn, the soup is evenly poured in, and after marinating for six hours, it is soaked out.

Put the pot on the fire, put in the oil soup, put the duck into the pot, wait for the oil temperature to rise (about 150), press and fry for 20 minutes, the time is out of the pot, the color is golden, mainly the role of sugar. At this time, the duck is golden in color and delicious, and it is cut into pieces and eaten immediately. Soups are more delicious:

The duck is boiled in boiling water, and the longer it is, the richer the flavor becomes.

Excipient camellia oil is a kind of healthy edible oil recommended by the international nutrition community, referred to as "oriental olive oil". Camellia oil is naturally grown, is a kind of monounsaturated fatty acids as the main component of the oil, rich in a variety of vitamins, can reduce blood pressure, blood lipids, blood sugar in the human body, prevent high blood pressure, hyperlipidemia, heart disease and other "wealth disease" occurrence. Camellia oil also contains a physiologically active ingredient, squadil, which has an aroma.

It has a good oxygen-rich capacity, so it has anti-hypoxia and anti-fatigue; Improve human immunity and enhance the function of the gastrointestinal tract.

Main ingredient duck: "Materia Medica" called "fairy birds" called the first of a hundred birds, and referred to as "duck" word composed of "A" word and "bird" word, said to be a first-class bird, food can clear heat and detoxification, tonify the kidney and aphrodisiac, replenish deficiency and invigorate qi, dispel wind and nourish the lungs.

Tea oil duck recipe Shijiazhuang, Hebei.

I didn't have so much time to inquire, so I directly joined the big family of Yifan roast duck and honestly took me to do it.

There are so many processes in the method, you can't do it if you tell you, and the details are absolutely important.

01 Duck purchase (what brand, how big, date).

02 handling of ducks.

03 Boiling, use, excipient proportioning, and fusion methods of materials.

04 Environmental factors of pickling. Time, temperature, manner.

05Setting, purchasing, and debugging of the furnace.

06 The blending of fragrance oil and so on.

07 baking and frying on the stove.

This is just an approximate step, the key depends on the details of the method, I learned from a fan roast duck, it is not recommended that you explore it yourself, only to know that there are too many details after learning. A certain package can search for a roast duck marinade, and there is an old man holding a basin is his house.

Ingredients: a duckling (about 1000 grams), ginger.

Cubes, shallots. A pinch of red pepper segments.

Seasoning: tea oil, salt, soy sauce each appropriate amount of Huaiqing noisy.

Preparation method: 1. Ducks are slaughtered and cleaned, chopped into small pieces, and set aside.

2. Cook the pot on the same fire, pour a little tea oil into the pot, wait for the oil to be high and put in the duck pieces, fry the water of the duck all the time, and then add salt and soy sauce and stir well.

3. Put the duck into the purple lead cover clay pot, pour in a bowl of tea oil (the amount can be controlled by yourself, if there are more ducks, you can also add a little water), put in large ginger pieces, shallots, red pepper segments, and bake for about 20 minutes.

Summary. Step 7] Cooking process: 1

Put the processed duck into the brine and boil over high heat, change to low heat and marinate for 30 minutes, turn off the heat, soak for about 10 minutes, take it out, and control the water to dry. 2.When the salad oil is poured into the pot and burned for 6 minutes, add 50 grams of chives and ginger slices, and then fry the duck until the skin of the duck is crispy and remove the oil.

3.Pour 50 grams of camellia oil into the net pot, heat the cooked lard and rapeseed oil, and then add the minced garlic, millet pepper, two pot heads, aged vinegar, white vinegar and stir-fry until fragrant and pour it on the fried duck.

Hello, it is a pleasure to serve you and inquire for you to 1A light duck is cleaned (net weight 600 grams each) 2Pour water into the pot on the fire, put the duck into the pot, put in the green onion section, pin the stool and ginger slices, 10 grams of cooking wine and boil the large coarse object over the fire, blanch thoroughly, skim off the foam and wash the traces of loss.

3.Remove and control the moisture for later use.

Step 2] Spice preparation: 40 grams of lemongrass, cinnamon, grass fruit, star anise....grams, 30 grams of white cardamom, 30 grams of dried chili peppers, 30 grams of good ginger, male Ding pure Senxiang, mother stove rolling Ding to make mu incense....grams, 20 grams of cumin, more than 20 grams of bay leaves, pour all the spices into boiling water, soak for about 20 minutes, take them out, wrap them in gauze and set aside.

Step 3] Seasoning preparation: 400ml of Lee Kum Kee brine coarse filial piety juice, 200 grams of Jiyan Na manuscript essence, 200 grams of monosodium glutamate, 100 grams of salt, 250 grams of light soy sauce, 300 grams of sugar color. 【Step 4】Vegetable preparation:

200 grams of ginger, 200 grams of chives, 200 grams of eggplant socks shallots.

Step 5] Boil the brine: 15000 grams of pig thigh bones, 2 old hens are slaughtered and washed, put into the pot to blanch the water and the wild brother skim the foam, then remove and wash.

2.Put it into the stainless steel brine barrel and pour 50 catties of water into the fire to boil, continue the fire until the soup is thick and white, and then filter out the slag to retain the juice.

Step 6] Boil the brine: 1Pour in the salad oil in the pot and heat it, fry the vegetables until the color is golden, and pour all the oil into the soup.

2.Pour in 30 catties of the soup just boiled, put it in the spice bag, pour in all the Hongyu condiments, and boil over high heat.

Step 7] Cooking process: 1Put the processed duck into the brine and boil over high heat, change to low heat and marinate for 30 minutes, turn off the fire, soak for about 10 minutes, and then take it out, control the water and dry.

2.When the sedan orange is poured into the salad oil and fired for 6 minutes, 50 grams of chives and ginger slices are added, and then the duck is fried until the duck meat is crispy and the skin is crispy. 3.

Pour 50 grams of camellia oil into the net pot, heat the cooked lard and rapeseed oil, and then add the minced garlic, millet pepper, two pot heads, aged vinegar, white vinegar and stir-fry until fragrant and pour it on the fried duck.

I hope mine is helpful to you, if you are satisfied with my service, please give a thumbs up Oh I wish you a happy life!