How to make duck stewed bamboo shoots delicious, can duck meat be boiled bamboo shoots

Material. Duck meat, dried shrimp, garlic, ginger, bamboo shoots, shiitake mushrooms, oil, sand tea, soy sauce, salt, cooking wine, sugar.

Method. 1.The duck is first chopped into pieces to remove the blood, the bamboo shoots are cut into large pieces, and the mushrooms are soaked;

2.Stir-fry garlic, ginger slices and shiitake mushrooms in oil;

3.Stir-fry the duck meat to get out the oil, put the bamboo shoots and dried shrimp into the stir-fry for a while, add cooking wine, sand tea, soy sauce, salt, sugar and stir-fry evenly, then add an appropriate amount of water, cover the pot, and simmer over medium heat until the duck meat is crispy;

4.Open the lid and collect the juice over high heat, don't collect it too dry, the soup can be poured with rice to eat

Ingredient breakdown. Bamboo shoots.

A. Duck meat.

4 1 only, I use the hind legs.

Lentinula edodes. Amount. Ginger. Amount.

Cooking oil. Amount.

Soy sauce. Amount. Salt. Amount.

Essence of chicken. Amount.

Salty and fresh. Taste. Burn. Craft.

Half-hour. Take.

Simple. Difficulty.

The steps of braised bamboo shoots with mushroom and duck meat.

Steps to stew bamboo shoots with mushroom and duck meat: 1

1 material. Steps for braised bamboo shoots with mushroom and duck meat: 2

2. Cut the bamboo shoots into long three or four centimeter thick pieces, soak the duck with water to remove the blood and broken bones, and slice the ginger, because the bamboo shoots themselves are cold, add ginger slices to neutralize it, and the taste is better.

Steps for braising bamboo shoots with mushroom and duck meat: 3

3. Put cooking oil in a wok, fry the ginger slices and mushrooms under the five ripeness, fry the fragrance, not too much, and wait for the mushrooms to be delicious.

Steps for braised bamboo shoots with mushroom and duck meat: 4

4 For the sake of stability, I still blanch the bamboo shoots, sometimes I will buy bitter taste, and blanching can remove the bitter taste.

Steps for braised bamboo shoots with mushroom and duck meat: 5

5. Fry the shiitake mushrooms and stir-fry the duck meat.

Steps for braised bamboo shoots with mushroom and duck meat: 6

6. After the duck meat changes color, put the bamboo shoots.

Steps for braised bamboo shoots with mushroom and duck meat: 7

7There is just soup, and the soup I put is simmered, and if there is none, it can be boiled with plain water.

Steps to stew bamboo shoots with mushroom and duck meat: 8

8The soup covers the food slightly, add the seasoning, cover the pot and simmer for 15 minutes.

Duck meat can be stewed with bamboo shoots, which are low in fat, low in carbohydrates, and high in fiber.

The preparation of dried bamboo shoots and duck meat pot.

First grab one or two handfuls of dried bamboo shoots, rinse off the dust on the surface, and then soak them in clean water, soak them and drain the water for later use. Soak the salty ones for a longer time, and the light ones just need to be soaked.

Then take half a duck and clean it, chop it into small pieces that are easy to hold, put it into the pot with cold water, blanch the blood water over low heat, clean it again, re-enter the pot, add enough water, put the chopped green onion and ginger slices together, and boil over high heat.

After the pot is boiled, clean up the foam, cover the lid, simmer the duck over medium-low heat for about 20 minutes, and then boil the pot and put in an appropriate amount of soaked dried bamboo shoots.

Turn the heat to a boil again, turn to low heat, cover and simmer slowly, half an hour to 1 hour. Add salt and other seasonings to taste.

Dried bamboo shoots must be watered before eating. Tools to be prepared: edible alkali, dried bamboo shoots. There are three steps in total, and the following is the detailed operation of soaking bamboo shoots:

Step 1: Soak in.

Put the dried bamboo shoots in clean water, soak them overnight and day long, and change the water halfway. That is, soak it the night before, and it can be used for dinner the next day.

Step 2: Put edible alkali.

The dried bamboo shoots after soaking cannot be used immediately, because the dried bamboo shoots are soaked at the top and the bottom is still hard. Boil water in a pot, add dried bamboo shoots, add edible alkali, and cook for 5 minutes.

Step 3: Rinse.

When the bottom of the dried bamboo shoots can be passed through with chopsticks, remove the dried bamboo shoots and rinse them with cold water.

Step 1.

Preparation Ingredients: Mainly shiitake mushrooms and dried bamboo shoots should be soaked in advance. The dried bamboo shoots take a long time to soak, and I usually soak them a day in advance. The elders suggest that it is soaked for a day and then boiled in boiling water for a while, and the effect will be better.

Step 2. Add a little oil and stir-fry the duck leg. Because duck meat has a lot of fat, it has to be stir-fried in oil. After forcing the fat out of the duck meat and burying it, the meat will be more fragrant and remove the strange smell of the duck itself.

Step 3. After the duck fat is stir-fried, the meat is smaller, and there is wood! Haha Then add the green onions, ginger slices, and dried chili peppers to stir until fragrant. During the period, put in some cooking wine and stir-fry a piece.

Step 4. After the ingredients are fragrant, add the shiitake mushrooms and carrots.

Step 5. Add a little soy sauce and continue to stir-fry, the color is very beautiful.

Step 6. Stir-fry well and simmer in water. The water is almost below the duck meat. Add salt and sugar, bring to a boil over high heat and reduce the heat to low. Cook for 10-15 minutes depending on the situation.

Step Refers to Ant 7

Drain the water.

Step 8. Before the panning, I put a few more pieces of green onions in it, hehe, mainly to make the color richer.

Ingredients: 500 grams of duck meat, 300 grams of bamboo shoots.

Seasoning: Appropriate amount of salt, a little monosodium glutamate, 3 slices of ginger.

Step Method. 1. Wash and chop the duck meat, boil in boiling water for 4 minutes and set aside; Slice the bamboo shoots 2, put the pot on the fire, put the duck pieces, add an appropriate amount of water (not over the duck meat), beat off the foam after the water boils 3, add the bamboo shoots and ginger when the duck meat is cooked, stew with an appropriate amount of salt until the duck meat is soft and rotten, and add a little monosodium glutamate to nutrition

Bamboo shoots are rich in protein, carotene, vitamins, iron, phosphorus, magnesium and other inorganic salts and 18 kinds of amino acids that are beneficial to health; High fiber content, which can reduce the body's absorption of fat in the intestine, increase intestinal peristalsis, promote digestion and absorption, and reduce the incidence of diseases related to hyperlipidemia; It also contains a variety of polysaccharides that can prevent cancer, and is an ideal health and beauty food.

Bamboo shoots are sweet, slightly cold, and non-toxic. In medicinal use, it has the effects of clearing heat and dissolving phlegm, invigorating qi and stomach, curing thirst, diluting waterways, and relieving the diaphragm and stomach. Bamboo shoots also have the characteristics of low fat, low sugar and high fiber, and eating bamboo shoots can not only promote intestinal peristalsis, help digestion, remove food accumulation, prevent constipation, and have the effect of preventing colorectal cancer.

Bamboo shoots contain little fat and starch, and are natural low-fat, low-calorie foods, which are the best products for obese people. Health experts believe that people in bamboo forests live longer and rarely suffer from high blood pressure, which is related to the frequent consumption of bamboo shoots.

Ingredients: half a duck, dried bamboo shoots, some ham.

Excipients: half a head of ginger, salt, white pepper, Shao wine.

How to make:1The dried bamboo shoots are soaked in water and set aside;

2.After scraping the skin of the old ginger, pat it loose with the back of the knife;

3.Duck flying water, ham shredded;

4.Put the duck and dried bamboo shoots, ham and ginger together in a clay pot, add a little Shao wine and simmer for 6 to 8 hours;

5.After boiling, add salt and white pepper to taste before drinking.

Notes:1When stewing duck, add ham or bacon to increase the flavor of duck meat;

2.According to personal taste, you can also pour chopped coriander to taste before eating;

3.This is a "kung fu" dish, which naturally takes a lot of work, but if it is boiled for a long time, the flavor of the soup will become more fragrant.

Ingredients: duck meat, bamboo shoots.

Ingredients: ginger, green onion.

Seasoning: 1-2 sour plums, oil, salt, monosodium glutamate.

Duck meat cut into cubes Cut the bamboo shoots into cubes (about 3-4 cm in length and width) and cook the bamboo shoots for a few minutes, otherwise they will have a bitter taste.

Duck meat flying water. Put the duck meat and bamboo shoots in a clay pot and cook for 1-2 hours.

After cooking, don't use the top duck fat, otherwise it will be too greasy.

Add sour plum (crushed), oil, salt, monosodium glutamate, and chopped green onion.

You're exaggerating!!

Why don't you ask me to come to your house and do it for you...

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;

The practice of roast duck with bamboo shoots is one:

Ingredients: about 1 kg of light duck, 300 grams of bamboo shoots.

Seasoning: ginger slices, garlic cloves, chopped green onions, star anise, cinnamon, Sichuan peppercorns, dried chili peppers, dark soy sauce, rock sugar, chicken essence, cooking wine.

Preparation: Peel off the skin and fat of the duck and keep it, chop the duck meat into duck pieces for later use, and handle the bamboo shoots for later use.

Steps: 1. Put the duck skin and fat into a clean wok, fry the duck fat over low heat, remove the oil residue for other purposes, and fry star anise, cinnamon, peppercorns, ginger slices and garlic cloves over low heat until fragrant.

2. Fry the duck pieces on high heat, fry the water vapor in the duck pieces to dry and fry the oil, stir-fry the cooking wine evenly, then add the dried chili, rock sugar, salt and dark soy sauce, and fry the duck pieces until they are evenly colored.

3. Put bamboo shoots into the pot and add an appropriate amount of boiling water, cover the pot and cook over low heat for 20 minutes, then add the chicken essence and chopped green onions, stir evenly and remove from the pot.

Additional note: Both of these methods of bamboo shoot roast duck are very simple, and the key to which bamboo shoot roast duck is better depends on your own taste. Cooking wine or rice wine is an indispensable seasoning for roasted duck with bamboo shoots, because duck meat has a special fishy smell, and cooking wine and rice wine have the effect of removing fish, and the best time to cook cooking wine or rice wine is after the duck meat is fried and dried with water vapor.

The practice of roast duck with bamboo shoots is two:

Ingredients: 600 grams of duck, 350 grams of bamboo shoots, ginger, garlic, green onion, star anise, cinnamon, Sichuan pepper, dried chili, dark soy sauce, rock sugar, chicken essence, cooking wine.

Your home-cooked practice of roast duck with bamboo shoots, how to make roast duck with bamboo shoots delicious.

1. Wash and drain the duck, remove the fat skin and cut it into pieces, and chop the duck meat into pieces (you can also cut the skin directly); Wash star anise, cinnamon and peppercorns; Wash the dried peppers and cut them in half and remove the seeds; Slice the ginger, pat the garlic loose and peel, and cut the green onion.

2. Soak the bamboo shoots in water for 15 minutes, remove the cutting hob pieces, boil them in boiling water for 5 minutes, then drain them and set aside.

3. Put the pot on the fire, fry the duck skin to get the oil, then add star anise, cinnamon, pepper, ginger slices, garlic, and fry over low heat to bring out the fragrance.

4. Add the duck meat, turn to high heat and fry, fry the moisture in the duck meat until the duck meat is oily.

5. Add cooking wine and stir well, then add dried chili, rock sugar, salt, dark soy sauce, and stir-fry until the duck meat is colored.

6. Add the processed bamboo shoots, add about 500 ml of boiling water, cover the pot, and simmer for about 20 minutes.

7. Add a little chicken essence and chopped green onion and stir-fry well.

Additional Notes:1The processing method of bamboo shoots will vary depending on the bamboo shoots bought, please operate according to the actual situation; 2.The moisture in the duck meat should be fried until the oil comes out, so as not to have a fishy smell.

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.