The practice of preserved duck tongue, the practice of roasted duck tongue

I think this method is different depending on each region.

As for the duck tongue, generally what we eat on the market now must be the kind of spicy duck tongue in the duck goods, and the others are not, because the duck tongue is relatively good, if you don't make a spicy taste, he is especially not delicious.

It's very simple to make things ready, just prepare the ingredients and make them step by step.

1 Fierce sparrow, if you talk about this tongue method, first of all, if you braise it in the water, if you get the fishy smell out, then cut it into slices, add some chili peppers, and you can fry it.

Materials. Duck tongue 500 grams.

Garlic a.

2 green onions.

Ginger 50 grams.

Beer 330ml

Liquor 50ml

2 bay leaves.

Sichuan pepper 10 grams.

10 grams of pepper.

10 grams of dried chili peppers.

10 grams of caster sugar.

Salt to taste. Peanut oil to taste.

1 tablespoon soybean paste.

Steps. 1. Wash the duck tongue, blanch the green onion, ginger and white wine to remove the fish, blanch and rinse with water.

2. Stir-fry peppercorns and peppers in hot oil, add green onions, ginger and garlic and stir-fry, and finally add chili peppers, do not fry the paste, or it will not affect the taste. If you like spicy food, you can put it more.

3. Add the duck tongue and stir-fry, add soy sauce, beer, soybean paste, rock sugar, bring to a boil over high heat, turn to low heat, and add an appropriate amount of salt.

minutes or so, so that you can pick out the stacks on the baking sheet. Strain the deceased broth over the duck tongue, preheat the oven and bake at 150 for 10 minutes.

5. Finished products are plated.

Duck tongue 200g

Light soy sauce to taste.

Salt to taste. Cumin powder and paprika to taste.

Cooking wine to taste.

Oil to taste. Lazy people do it, you only need to marinate the duck tongue, and grill it when you want to eat it. Simple and easy to learn, lazy gospel. Let's start the tutorial!

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Wash the duck tongue and marinate it with salt, cooking wine, and light soy sauce for about 3 hours.

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The marinating ingredients vary from person to person, but I added what I saw in the refrigerator, and I tried to add some marinated steak seasoning, which will bring a little sweetness, and the taste is very peculiar, but it is also delicious

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Place the duck tongue in a baking sheet, brush with oil and sprinkle with cumin and paprika.

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Turn the oven to 200 degrees, bake for 10 minutes, take it out and turn it over, re-grease the reverse side and sprinkle with cumin powder and paprika.

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Bake for another 10 to 20 minutes, until you hear a "sizzle" and a slight popping sound.

Just out of the oven, it's full of color and flavor. It looks good, smells good, and can't wait to eat it!

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1. Cut off the green onion, slice the ginger, flatten the garlic, and dry the red pepper;

2. Boil cold water in the pot, put in the duck tongue, boil for about 3-5 minutes, take out and rinse several times, rub with your hands while flushing, and you will find that the water in the pot is very dirty (so you won't go out to buy cooked food in the future) and pour out the water in the pot.

3. Pour water into the pot, put the duck tongue into the blanching water for a while after the water boils, remove and drain the water.

4. Pour soybean salad oil into the wok, turn on medium and high heat when the oil temperature is 60% hot, put the dried red pepper, garlic, green onion and ginger slices, stir-fry for a while, and discard the garlic, green onion and ginger slices after the fragrance is fried, and then put the duck tongue in, add rock sugar, soy sauce, cooking wine, salt, a little water to the pot and boil over medium heat, adjust to low heat and simmer for about 20 minutes, dry the soup as much as possible, sprinkle a little monosodium glutamate before leaving the pot, pour sesame oil and put it on the table.

4. Pour soybean salad oil into the wok, turn on medium and high heat until the oil temperature is 60% hot, then put the garlic, green onion, ginger slices, and red pepper into it, stir-fry for a few minutes, and then discard the ginger slices, green onions, and green onions after the fragrance is fried, and then put the duck tongue in, add rock sugar, soy sauce, cooking wine, salt, and a little water to medium heat and boil, adjust to low heat and simmer for about 20 minutes, and then dry the soup as much as possible, sprinkle a little MSG before coming out of the pot, and pour sesame oil on the plate.

Braised duck tongue (home version).

Ingredients: 400 grams of fresh duck tongue.

Oil 3 grams. 4 cloves of garlic.

Salt 5 grams. Essence of chicken a little.

Light soy sauce. 2 millet peppers.

10 grams of sugar.

Star anise: one.

Cinnamon 2 pieces.

3 bay leaves.

1 piece of ginger.

Sichuan pepper A few grains.

1 tablespoon of cooking wine.

Preparation of braised duck tongue (home version).

After washing the duck tongue and soaking it in blood water, blanch it, put in the dry ingredients prepared in advance, and boil it in a pot and remove it. (Dry ingredients can be reused, do not throw them out, so as not to waste.) ）

After blanching, take out the dry ingredients and add 2 millet spicy for later use, wash the duck tongue, soak it in cold water, and put it in the refrigerator to chill it if possible, so that the duck tongue tastes more crispy (as shown below).

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Rinse, soak in cold water and set aside.

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Put in a little oil, spare dry ingredients butterfly fryer, you can fry on a small fire (avoid high heat and oil) put a spoonful of cooking wine, a spoonful of light soy sauce, salt, sugar, add an appropriate amount of water to boil and turn to low heat to simmer, about 20 minutes, according to the size of the duck tongue and the heat, do not overcook the duck tongue, affecting the appearance.

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After 15-20 minutes, turn off the heat and let it cool (let the duck tongue soak in the braised soup and let it cool and then remove it).

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TipsDuck tongue is rich in protein, fat, calcium, phosphorus, iron and vitamins and other nutrients. Eating duck tongue regularly can enhance physical strength and strengthen immunity, and it is worth noting that there are many phospholipids in duck tongue that are beneficial to the human body, which play an important role in the development of the nervous system and physical development, and also have a certain effect on the mental decline of the elderly. From the perspective of traditional Chinese medicine, duck tongue has the effect of warming and invigorating qi, strengthening muscles and bones, and promoting blood circulation and removing blood stasis.

In addition, duck tongue has a good effect on malnutrition, fear of cold, fatigue, menstrual irregularities, etc.

Spicy duck tongue.

Ingredients: duck tongue, flour, green onion, ginger and garlic, dried red pepper, rock sugar, light soy sauce, cooking wine, sesame oil.

Method: 1. First rub and wash the duck tongue with salt and flour, put it in a pot of cold water, boil the blood foam, rinse and drain it for later use.

2. Add green onions, ginger slices, garlic and dried red peppers to the oil pan to fry the spicy flavor, then remove and discard, and keep the oil.

3.Push the duck tongue into the oil pan and stir-fry, add light soy sauce, dark soy sauce, rock sugar, cooking wine, water, bring to a boil, turn to medium-low heat and simmer; Finally, collect the soup and pour some sesame oil out of the pot.

Marinated duck tongue. Ingredients: Duck tongue, duck marinade.

Method: 1. Put the duck tongue into boiling water and blanch, then take it out and put it in cold water to shower.

2. Boil the marinade, put in the duck tongue to cool, turn to a slight heat to cook the duck tongue, and take it out when it is almost cooked, then blow it cool, dry it, and set aside.

3. Heat the oil in a pan, put the duck tongue into the pan, and fry it over medium heat until the surface is burnt and fragrant.

Ingredients: duck tongue, green and red chili peppers, rice and watermelon sauce, salad oil, sugar, red oil, cooking wine, dark soy sauce, clear soup.

Method: 1. Boil the duck tongue in water until it is eight mature, remove the bones and set aside, cut the green and red peppers into segments, and set aside.

2. Put salad oil in a pot, heat it over medium heat, put the duck tongue and green and red pepper segments on low heat, and remove them.

3. Leave the bottom oil in the pot, heat it, put the green and red pepper segments, stir-fry over medium heat, put the rice to open the mouth watermelon sauce, dark soy sauce, cooking wine and stir-fry, add duck tongue and clear soup, put salt and sugar to taste after boiling over high heat, thicken and pour red oil out of the pot.

Prepare the ingredients as follows: 1 kg of frozen duck tongue, 1 and a half cups of soy sauce, 1 and a half cups of water, 1 tablespoon of flavor, appropriate amount of salt, 1 small handful of green onions, 1 garlic sprout, 15 garlic heads, and an appropriate amount of chili pepper.

The specific method is as follows: cut off the trachea of the duck tongue, wash and blanch it for later use, prepare spices and sauce ingredients (1 and a half cups of soy sauce, 1 and a half cups of water, and flavor. 1 tbsp soy sauce paste and salt.

Rock candy. Appropriate amount of rice wine) all put into a pot, put all the spices (green onions, garlic sprouts, garlic, chili, star anise) into the sauce pot, **boil the sauce, about 5 minutes, after the spices are flavored, put in the duck tongue and boil for about 5 minutes, turn off the heat, open the lid and let it cool, drain the sauce after about 20 minutes, and after cooling, you can enjoy the crispy and delicious braised duck tongue.

Ingredients:

Ingredients: 400 grams of duck tongue.

Excipients: 10 quail eggs.

Seasoning: 5 grams of ginger, 5 dried chilies, 3 spoons of light soy sauce, 1 spoon of dark soy sauce, 5 grams of old rock sugar, 1 high marinade, 800 ml of soup, 1 cup of rice wine.

Method:

1.Add water, ginger slices, and rice wine to a pot and bring to a boil, add the duck tongue and blanch for 30 seconds, then remove it immediately.

2.Cut off the cartilage behind the duck tongue.

3.Put the ingredients in the marinade packet into the gauze bag together with rock sugar and dried chilies.

4.Add an appropriate amount of water, ginger slices, and stock to the pot, then put the seasoning packet in and cook for 20 minutes, until the color of the water becomes darker, at which point the flavor of various spices has been completely integrated into the marinade.

5.Add the duck tongue, pour in the rice wine, light soy sauce and dark soy sauce, boil the water and slowly marinate over low heat for 30 minutes.

6.After the duck tongue is served, the remaining marinade can also be marinated quail eggs, so don't waste it.

The whole body of the duck is a treasure, from the duck head to the duck paw can be eaten, and there are many people who like to eat the duck intestine. Recently, duck necks and duck heads have been sold more in the market, so there are many people who follow the trend, and then the people who sell duck tongues are much better. The following is a complete list of duck tongue practices.

Welcome to the reading! The duck is an animal with high edible value, and almost all of the duck's whole body is edible, including the duck tongue. So, what are the recipes for duck tongue? In reality, there are many ways to cook duck tongue, and many people often cook duck tongue to eat at home.

Choose a fat fresh duck gizzard and scrub it with salt to remove its peculiar smell and drain the water Then wash and drain the duck tongue, and then use salt and pepper to wipe the duck gizzard and duck tongue evenly, pour in a little rice wine, put it in the refrigerator for a day, put the marinated duck gizzard and duck tongue into a small casserole, put in the green onion and ginger segments, add water, boil over high heat, turn to low heat and simmer for at least half an hour, take out the slice after the duck gizzard is cooled in the marinade, put it on a plate with the duck tongue, sprinkle a little chopped chives, and drip in sesame oil.

Ingredients: 250g duck tongue, appropriate amount of cola, appropriate amount of soy sauce.

Steps. Prepare Coke and duck tongue. 2.

The duck tongue is scratched and slightly marinated with coarse salt to remove the flavor. 3.Add an appropriate amount of warm water and rinse until clean.

4.Put the washed duck tongue into the pot, add an appropriate amount of water and an appropriate amount of cola. 5.

Add an appropriate amount of soy sauce to taste and color. 6.Finally, add an appropriate amount of fine salt to enhance its salty taste.

7.Cook on high heat for about 10 minutes. 8.

Turn off the heat and leave in the pot to taste. 9.When you want to eat, reheat it, and then take it out and let it cool to eat.

Ingredients: 250g duck tongue, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of sugar, appropriate amount of green onion, appropriate amount of cinnamon, appropriate amount of ingredients, appropriate amount of ginger.

Steps. 1.Prepare the materials.

2.Wash the duck tongue and blanch it in a pot of boiling water, remove it, and tear off the white film. 3.

Put the green onion and ginger, spices, and duck tongue in the pot and bring to a boil over high heat. 4.Drizzle in cooking wine.

5.Add the dark soy sauce. 6.

Add the sugar. 7.Bring the heat to low and cook for 20 minutes, then turn on the high heat to reduce the juice.

Ingredients: duck tongue 500

Excipients: Seasoning: 15 grams of soy sauce, 8 grams of salt, 30 grams of sugar, 15 grams of cooking wine.

1.Mix the seasoning and marinate the duck tongue for four hours, and then arrange it on the shed with a bamboo sieve to dry.

2.After drying for three hours, turn the duck tongue over and dry it again, and bake it in the torch at night until it is cool.

Of course, in addition to the method of duck tongue introduced in the above article, in reality, the method of duck tongue is different for each family, even if the dish is the same, the taste of the roast is also different. Nowadays, the meat duck tongue sold in many deli stores is basically braised duck tongue, and this kind of braised duck tongue can basically be eaten after buying. But it needs to be reminded that duck is a cold thing, so it is better for everyone to eat as little as possible.