How to make stuffed duck with bamboo shoots, how to cook duck with bamboo shoots How to cook duck wi

Fan Chengda, a poet of the Song Dynasty, wrote in the poem "Happy Clear": "The plums between the windows are ripe and falling, and the bamboo shoots under the walls are out of the forest. Even the rain does not know the spring, and the summer is deep when it is sunny.

Before you know it, it's the peak season for eating bamboo shoots. Today's program will bring you two dishes made of bamboo shoots, the ingredients are simple, the operation is simple, and the Chaoshan flavor is strong, what is the dish? Let's take a look.

Braised duck with bamboo shoots. Vegetable duck and bamboo shoots are a perfect match, vegetable duck is more delicious in this season, more fatty, but not greasy, the meat is more tender, duck and bamboo shoots together, usually boiled soup more.

To make this stewed duck with bamboo shoots, all you need to do is prepare.

Ingredients: 500 grams of peeled bamboo shoots, 400 grams of duck meat;

Excipients: 10 shiitake mushrooms, appropriate amount of green onion and chili;

Seasoning: 50g oyster sauce, appropriate amount of monosodium glutamate and sesame oil.

The first step is to cut the duck into pieces. Chef Yao said that to make stewed dishes, there is no need to slice duck meat, and it is better to connect the bone and meat. Usually the whole duck should be cut in half, with any part can be, pay attention to the knife when changing, to make the meat and bones together, can not separate the flesh and bones, so that it tastes more fragrant.

The second step is to process the bamboo shoots. The bamboo shoots must fly first to maintain their tenderness and freshness, because after the bamboo shoots are dug out, the fibers continue to grow and change. After the flying water is completed, change the knife again.

The duck meat is then processed. Today's duck meat does not need to be oiled, just go through boiling water to remove the odor and then stir-fry. The traditional method is to fry every time it is stewed, and today it is fried to be more suitable for families.

By stir-frying, the burnt aroma of the duck meat is bursting out, and the ginger slices are fried first, and then the duck meat is poured into the stir-fry together.

There is a lot of fat under the skin layer of duck, and a part of the duck fat can be forced out through the frying process. Duck meat should be fried until it is charred, you see, today's duck meat I cut into larger pieces, why, because the duck meat will shrink as soon as it is fried, so it is more resistant to frying. Today, it's not about stir-frying a few times, but about forcing out the oil content of the duck meat and making it burnt and fragrant.

At this time, the duck meat has shrunk, wafting out of the burnt fragrance, the oil is also forced out, and then put some soup to stew, if there is no soup at home, you can also use water, because the duck meat is very delicious, and the water can also be used, we put the bamboo shoots in, the bamboo shoots are more durable, the soup should be flush with the bamboo shoots, and then put the whole fried mushrooms in oil.

Cover and simmer, and try to dry the soup a little so that the duck and bamboo shoots can also be more flavorful. The pot for braised bamboo shoots and duck should be relatively sealed, not leaking, and the heat is best over medium heat, and the seasoning is the last. Simmer over medium heat until the soup is almost dry, then add the seasonings

Oyster sauce, monosodium glutamate, and soy sauce can not only increase saltiness, but also improve the color, add a little salt, and the taste can be adjusted by itself. Usually this dish should be salty, the soup should be lighter, and the duck meat should be salty so that there is no fishy smell.

In the family, some people use thickening to collect the soup, and Chef Yao said that in the case of this dish, it is better to use the heat to collect the soup. Finally, add the green onion and chili pepper, and add an appropriate amount of sesame oil, which is also a commonly used seasoning in Chaocai, so that it can be put on the plate.

Nowadays, bamboo shoots are a good season to eat "bamboo shoots stewed duck". Yesterday, I asked Mr. Liu for advice; He explained a few "tricks"; I think it is very valuable for reference, and I spend a little pen and ink, and organize it as follows, in order to burn the mouth:

Duck is the food of the popularization of the earth, ducks like to swim in the water and half water and land breeding, raising ducks need water, water can not only be used for ducks to swim activities, and there are small fish and shrimp in the water, shells and clams can be used for ducks to eat nutrition. The rivers in Chaoshan are vertical and horizontal, the ponds are dense, and the oceans can be seen everywhere, so the ducks are particularly fattened.

The Chaoshan area has abundant rain, fertile land, and abundant bamboo shoots. After spring and summer solstice, the bamboo shoots are big and meaty, the fiber is coarse and childish, fresh and refreshing, sweet and appetizing.

With these two ingredients, Chaocai makes them into "bamboo shoot stewed duck", this dish is convenient, cheap, meat and vegetarian matching, with wine and rice, fragrant and clear, chewy and ready, is a popular Chaoshan, every store is happy, and the classic Chaozhou dish is endured.

1. Preparation: Bamboo shoots stewed duck must be prepared in advance, so that they can achieve early flavor and early cooking, and create conditions for the work of boiling

1. Boiled bamboo shoots: Bamboo shoots in a raw state, containing raw, astringent, bitter miscellaneous taste, must be cooked in advance, denatured, astringent and bitter treatment. After the bamboo shoot is peeled and the meat is extracted, it should be cut into three sections:

It is divided into about 6 cm each of the head, middle and tail. Soak them in cold water until they are cooked through, then cool them with water, store them with water, and then take the pieces and start cooking. The bamboo shoots used in the stewed duck shoots are better in the previous section.

2 Stir-fried duck: Duck is slaughtered, chopped, washed, and dried (no water). Then do it upfront:

Preliminary preparation for stir-frying, fragrant, flavoring, boiling, and soaking soup (deboning). Stir-fry the ginger rice until fragrant, then add the Shantou chili sauce (stir-fry in oil until fragrant). Put the duck meat into the dingzhong, stir-fry it over a high heat until it is charred and fragrant, and add the miji (salty).

You can only see oil, not water. Just smell it. Add the soup (the amount of water to submerge the duck meat is appropriate).

Stop boiling, take the soup out of the pot, cool and soak for more than 2 hours, so that the duck meat is soaked and deboned.

Two stewed into a dish, the above two preparations are completed, this dish has been completed 8 into the work, the rest is a stewed dish, and the following two operations are mastered when stewed:

1 Stir-fry the bamboo shoots in the sauce. The boiled bamboo shoots are dissolved, put into the dingzhong and stir-fried, dehumidified and fragrant, and the soup of the stewed duck is secreted into the bamboo shoots to boil, and the soup is shrunk into juice, school flavor and thickened with Wangyan.

2 At this time, the duck meat can be added to the simmering sauce, flavor, and stew.

3. The quality standard of stewed bamboo shoot duck: spicy flavor, not sassy or fishy, duck meat tastes and debones, bamboo shoots are refreshing and chewy, thick juice and thick taste, delicious and appetizing.

Step 1: Peel the fresh bamboo shoots one night in advance, cut them into sections, blanch them in water, and soak them in water overnight; Cut the duck into pieces, blanch for 10 minutes, and then rinse the water once; Mix cooking wine, salt, oil, light soy sauce, soybean paste, white sugar, etc. into a sauce for later use, and prepare ginger, onions, garlic and star anise tangerine peel.

Step 2: Heat the pan with oil, add green onions, ginger and garlic spices and stir-fry until fragrant, then add the duck meat and fry the duck fat.

Step 3Add the pre-prepared sauce and star anise and tangerine peel and simmer for 10 minutes, then serve.

Step 4: Add fresh bamboo shoots.

Step 5: Cover and simmer for about 15 minutes, during which you should overtake several times, and pay attention to whether the juice is boiled dry.

Step 6: Sprinkle with chopped green onions for more fragrant flavor.

Cooking skills. Fresh bamboo shoots should be soaked in water overnight before eating.

Step 1

Ingredients: 500 grams of duck meat, 300 grams of spring bamboo shoots, 50 grams of green pepper, 1 tablespoon of bean paste, 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, appropriate amount of oil, 1 tablespoon of salt, 1 tablespoon of chicken essence.

Step 2

Cut the bamboo shoots into small pieces.

Step 3

Chop the duck meat into small pieces.

Step 4

Cut the green pepper into cubes.

Step 5

Crush the ginger. Step 6Crush the garlic. Step 7Put the spring shoots in boiling water, remove and drain, and put the ducks in boiling water to boil.

Heat oil in a pot, pour in bean paste, dark soy sauce, light soy sauce, add duck meat and stir-fry evenly, add 1 tablespoon of salt, add an appropriate amount of water, cover and simmer for 1 hour, then pour in spring bamboo shoots, continue to simmer for 30 minutes, finally add green peppers, add 1 spoon of chicken essence, and put it on a plate.

Braised duck meat with taro.

Ingredients: 500g duck, 350g taro.

Excipients: appropriate amount of oil, 1 teaspoon salt, 2 teaspoons sugar, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon rice wine, 15g ginger, 1 red pepper, 1 green pepper.

Step 1Wash the duck and chop it into large pieces, heat the pot, put oil, and stir-fry the duck meat.

2.It is best to fry the duck skin side down until fragrant.

3.Add an appropriate amount of rice wine and stir-fry until fragrant, then add salt, sugar, light soy sauce, dark soy sauce and other seasonings.

4.Add more boiling water and bring to a boil.

5.Transfer to the rice cooker (because I can't watch the fire by the stove temporarily, so it is easier to use the rice cooker).

6.After about 40 minutes, the duck meat has been simmered thoroughly, at this time, put in the peeled and cut taro and continue to simmer until the taro is cooked through.

7.At this time, you can turn it back to the wok, reduce the juice on high heat, and put the green and red peppers in at the same time, and you can put it out of the pot and serve it on the plate.

Taro is rich in vitamins and protein, is the nutrition needed by women, stewed with duck meat, can relieve duck greasy, fresh and fragrant meat, is a nourishing autumn delicacy, duck meat is rich in vitamin B and vitamin E, can prevent and treat athlete's foot, anti-inflammatory and sterilization. The fatty acid effect of the fat in duck meat is similar to that of olive oil, which can reduce the cholesterol of the human body and is conducive to the prevention and treatment of cardiovascular and cerebral diseases. It can effectively balance the pH of the body, and can also achieve the effect of beauty and beauty, it is a good food for black hair, and it can also nourish the stomach and help digestion.

Ingredients: 1 bowl of sour bamboo shoots, half a duck.

Seasoning ginger: 3 slices, garlic: 3 cloves, cooking wine:

1 tablespoon, light soy sauce: 2 tablespoons, dark soy sauce: 1 tablespoon, water starch:

1 tablespoon, vegetable oil: 2 tablespoons, water: to taste, sugar:

1 tablespoon, red pepper: 2 pcs.

Step 1: Chop the duck and blanch it and wash it for later use, slice the sour bamboo shoots, cut the red pepper into small pieces, slice the ginger, peel and slice the garlic for later use.

2. Add a little vegetable oil to the pot, add ginger and garlic slices and stir-fry until fragrant, and then put in the duck pieces to stir up the duck fat over medium heat, and the surface of the duck meat is slightly golden.

3. Add sour bamboo shoots and chili peppers, add an appropriate amount of light soy sauce, dark soy sauce and cooking wine, and stir-fry evenly.

4. Add the water that has completely submerged the duck meat, and then add 1 tablespoon of sugar.

5. After the fire boils, turn to medium-low heat and simmer for 15 minutes, after 15 minutes, the soup is relatively small, add 1 tablespoon of water starch.

6. Collect the thick juice and serve it on a plate.

Cooking skills. Be sure to blanch the duck meat in advance to remove the fishy smell of the duck.

Braised duck with sour bamboo shoots is one of the famous Hakka dishes. This is a very unique Hakka famous dish. The special sour bamboo shoot flavor makes it delicious, in fact, the real name of this dish is beer duck, and the method is the same as in other places, just depending on how you cook it.

Ingredients: 250g duck sour bamboo shoots, ginger, dried chilies, oil, salt, soy sauce, cooking wine.

Method: 1. Prepare sour bamboo shoots and duck meat. 2. Slice the ginger and cut the pepper into sections. 3. Heat the oil in a pan and stir-fry the ginger until fragrant. 4

Add the duck meat and stir-fry. 5. Fry until the duck meat is oily, add cooking wine and salt. 6. Add an appropriate amount of sour bamboo shoots and continue to stir-fry.

7. Add a bowl of water and bring to a boil. 8. Cover and simmer for 5-10 minutes. (Turn over a few times in the middle) 9. Wait for the duck meat to simmer softly, add chili peppers and add soy sauce.

10. Fry until the water is dry and the pepper fragrance overflows.

(1) Slaughter and simmer the duck, blanch it in a pot of boiling water to remove the blood, dig out the duck cheek, and wash it.

2) Put the dumpling leaves, duck, dried bamboo shoots and ham into the casserole, add green onions, ginger, rice wine, broth, duck soup, and medicinal packets, simmer for 4-5 hours, pick out the dumpling leaves, green onions, and ginger, and adjust the taste with refined salt and monosodium glutamate.

1.Ready half a duck.

2.Wash the duck, cut it into large pieces, and take 600 grams of duck meat.

3.Spring shoots, peel, wash, cut into cubes, blanch, remove and drain water, set aside;

4.Heat the pan, do not need to put oil, fry the duck skin on one side of the bottom of the pan, fry over low heat, fry until a lot of oil comes out, and scoop out the oil with a spoon; PS: You don't need to put oil, and then fry the duck pieces.

5.After frying in oil, the duck pieces are slightly yellow, add ginger shreds, sand ginger, garlic, and star anise and stir-fry over medium heat;

6.After frying in oil, the duck pieces are slightly yellow, add ginger shreds, sand ginger, garlic, and star anise and stir-fry over medium heat;

7.Heat the pan, put half of the oil from the freshly fried duck, pour it into the pan, and stir-fry the spring bamboo shoots;

8.Add the fried duck and the other half of the oil, salt and soy sauce from the fried duck, simmer over low heat until the juice is dry;

Material: Main material.

2 duck legs. 300 grams of bamboo shoots with garlic.

1 shallot. 2 cinnamon sticks.

A pinch of star anise.

A pinch of peanut oil.

2 tablespoons soy sauce.

1 tablespoon monosodium glutamate.

1 3 teaspoons.

5 dried chilies.

The practice of fried bamboo shoots with preserved duck.

1.Prepare your ingredients.

2.Wash the duck legs and cut them into pieces, wash the dried bamboo shoots and soak them in boiling water for more than half an hourPlace the duck legs and dried bamboo shoots in a pressure cooker and cover with water.

4.After pressurizing the pressure cooker for 13 minutes, at this time the duck legs and bamboo shoots are nine ripe for 5Shred the chili peppers, chop the garlic, cut the green onions, cool the duck legs and bamboo shoots in cold water and put them on a plate 6

Heat the pot, pour in vegetable oil, wait until the oil is hot, add the green onion and garlic and stir-fry until 7Add duck legs, bamboo shoots and chili peppers and stir-fry.

8.Stir-fry a few times and add cinnamon, star anise powder and soy sauce.

9.Add a little water to boil, and add monosodium glutamate.

Cooking skills. 1. This dish is salty and does not need to be salted. A little salt can be added appropriately according to the saltiness of the duck;

2. Bamboo shoots are old in the sun, and they need to be fired in a pressure cooker, otherwise they are difficult to cook, and they are very tender to eat after cooking;

3. If there is no cured duck, you can use bacon with a little fat, and fresh duck and meat are also fine, but the taste is slightly poor.

The practice of bamboo shoots and duck.

Ingredients: Duck. 1500g

500g bamboo shoots

1 green pepper. 1 red pepper.

Excipients: 4 garlic cloves of ginger.

A small piece of spicy powder.

Chicken essence to taste. Dried chili peppers to taste.

Appropriate amount of dark soy sauce. Appropriate steps.

1.Soak the duck in boiling water one night in advance, remove the salty taste, and then cut it into pieces for later useThe bamboo shoots are also soaked in advance.

3.Slice the garlic, dice the ginger, and cut the dried chili pepper into pieces for later use.

4.Cut the bamboo shoots into sections and set aside.

5.Put oil in a pan, add garlic, ginger and dried chili peppers and stir-fry until fragrantPut in the cut duck and stir-fry, fry until the duck is oily, and it turns golden 7Put in the bamboo shoots and stir-fry, 8Pour in dark soy sauce to color.

9.Put in an appropriate amount of water and simmer on it, 10Green pepper and red pepper cut into hob pieces for later use.

11.Cook until the duck meat and bamboo shoots are cooked, add green peppers, red peppers, spicy powder, and chicken essence and stir-fry out of the pot.