How to make tempeh duck, and how to make my dry roasted tempeh duck?

Longevity Tempeh Duck Recipe Details Cuisine and Efficacy: Private Cuisine Qi Replenishment Recipe Spleen Strengthening Appetizing Recipe Athlete's Foot Recipe.

Taste: Tempeh flavor Process: Stir-fried Longevity Tempeh Duck Ingredients: Ingredients: 200 grams of roast duck, 150 grams of noodles (dry cut noodles).

Excipients: 50 grams of green peppers, 50 grams of peppers (red, pointed, dry).

Seasoning: 25 grams of vegetable oil, 5 grams of sesame oil, 3 grams of light soy sauce, 5 grams of sugar, 5 grams of vinegar, 10 grams of sesame paste, 15 grams of tempeh, 3 grams of salt, 10 grams of sesame seeds, 3 grams of Sichuan pepper powder, 5 grams of green onions, 5 grams of garlic (white skin), 10 grams of Sichuan pepper Teach you how to make longevity tempeh duck, how to make longevity tempeh duck to be delicious 1Cut the roast duck breast into thick strips;

2.Remove the stems and seeds of green and red peppers, cut half into thick shreds, and cut half into thin shreds;

3.Mash the garlic and set aside;

4.Wash the green onion and cut into thin strips;

5.Put the peppercorns in a hot oil pan and fry the pepper oil;

6.sautéed sesame seeds;

7.Put the hand-rolled dough into a pot of boiling water and cook, pick up the cooled water and put it on a plate, add sesame oil, refined salt, light soy sauce, sugar, vinegar, sesame paste, garlic, red oil, pepper oil, mix well, and sprinkle with cooked sesame seeds.

8.Heat oil in a wok, fry the shredded duck meat slightly, remove the oil;

9.Heat the bottom oil in the wok, add the garlic and black bean sauce and stir-fry until fragrant, add the thick shreds of green and red peppers and fry the raw ones, then put in the fried shredded duck meat and fry evenly and put it on a plate, put noodles around, sprinkle with green and red pepper shreds and green onion shreds.

Ingredients: 1/2 duck, 1 onion, 1 large piece of ginger, 6 cloves of garlic Seasoning: 3 4 tbsp tempeh, 1 tsp salt, 3 tbsp light soy sauce, 4 tbsp cooking wine, 1 tsp sugar.

Method 1: Chop the duck into small pieces, rinse until the water is clear, and drain. 2. Peel and slice the onion and remove the core of the onion; Ginger cut into slices; Garlic undressed. 3. Pour a large amount of oil into the pot and bring to a boil, put in the duck and remove the oil after the oil changes color.

4. Stir-fry the onion core, ginger slices and garlic, pour in the duck and slowly stir-fry over medium-low heat until a large amount of duck fat is precipitated, add salt, light soy sauce and sugar and fry until the duck meat is evenly colored. 5. Add tempeh and continue to stir-fry over medium-low heat, add cooking wine at any time to prevent the pot from sticking, and put the onion slices in a pocket when the pot is about to start.

Material. Ingredients: 1/2 duck, ingredients: 1 onion, 1 large piece of ginger, 6 cloves of garlic, seasoning: 3 4 tbsp tempeh, 1 tsp salt, 3 tsp light soy sauce, 4 tbsp cooking wine, 1 tsp sugar

Method. 1Chop the duck into small pieces, rinse until the water is clear, drain.

2. Peel and slice the onion and remove the core of the onion; Ginger cut into slices; Garlic undressed.

3. Pour a large amount of oil into the pot and bring to a boil, put in the duck and remove the oil after the oil changes color.

4. Stir-fry the onion core, ginger slices and garlic, pour in the duck and slowly stir-fry over medium-low heat until a large amount of duck fat is precipitated, add salt, light soy sauce and sugar and fry until the duck meat is evenly colored.

5. Add tempeh and continue to stir-fry over medium-low heat, add cooking wine at any time to prevent the pot from sticking, and put the onion slices in a pocket when the pot is about to start.

Tempeh duck is a home-cooked dish in Cantonese cuisine, and it is generally relatively rare, and its method is also very simple:

Tempeh plate duck] Ingredients: plate duck meat, tempeh.

Seasoning: salt, cooking wine, green onion, ginger, garlic, light soy sauce, white wine, pepper, tangerine peel.

Detailed instructions] 1Wash the duck meat, first spread it evenly with salt and cooking wine, and then marinate for 30-60 minutes. Chop the ginger and garlic into minced pieces and set aside, cut the green onion into sections, and set aside.

2.Put peanut oil in the pot, put the marinated duck meat in it, hold the duck legs and keep turning the duck to fry, and fry the duck on both sides for 5-6 minutes. When the time is up, add a little light soy sauce to color the duck, and you can use a spoon to put the light soy sauce on the duck.

Light soy sauce can also be put when marinating duck meat, this step is mainly to color).

3.After the duck meat is fried, put it out of the pot for later use, wash the pot and put in the peanut oil, put the minced ginger and garlic into it and fry until fragrant.

4.Finally, put in a small half bowl of white wine, a small half bowl of water, a small half bowl of light soy sauce, a small piece of tangerine peel, an appropriate amount of pepper, half a spoon of salt, turn on low heat and slowly melt the sugar, and then you can turn off the heat and remove from the pot.

5.Pour the prepared sauce on top of the fried duck, let the duck meat fully dipped in the sauce, and then sprinkle a little green onion, and you can steam it in the pot. If you want to steam faster, you can use a pressure cooker to steam for 30 minutes, if it is an ordinary pot, about 50 minutes of steaming over medium heat, and the meat will be soft and rotten if the steaming time is longer (you can cover a lid when steaming to prevent water from entering, of course, you can not cover it, if you can't get in with the lid, it will be fragrant, and if you don't cover the lid, the fragrance will be lighter when the water goes in).

Ingredients: half a duck, ginger, green onion, appropriate amount of garlic, coriander, celery, cinnamon, bay leaves, star anise, appropriate amount of cooking wine, chicken essence, appropriate amount of salt, light soy sauce, dark soy sauce, appropriate amount of oil consumption, a small piece of old rock sugar, appropriate amount of boiling water.

1. Wash the duck and cut it into pieces, fry the duck in a hot pan (without oil), and then put it on a plate and drain the water for later use.

2. Crush the green onion, ginger and garlic, wash the coriander head, celery head and ingredients (one star anise, a small piece of cinnamon, and three to four bay leaves) and set aside.

3. Crush a small piece of old rock candy and set aside.

4. Fill the pan with oil, add rock sugar and fry over low heat.

5. Put the drained duck meat into the pan and fry the sugar.

6. Pour the ginger, onion, garlic, coriander and celery into the pot and fry until fragrant.

7. Add cooking wine, chicken essence, salt (a small amount), light soy sauce, dark soy sauce (for coloring, less and more color black), consume oil, stir well and pour in boiling water with duck meat plane.

8. After boiling, move the pot to the casserole, sprinkle celery segments on the surface, cover the lid and simmer over low heat until the juice is collected (during which it should be turned to prevent sticking to the bottom), and the simmering time is about 30 to 40 minutes.

9. This is the state of the juice that is about to be collected, turn on the high heat to collect the juice and turn it, and then turn off the heat.

10. Sprinkle green onion and coriander on a plate to complete the production.

<> 600g of duck meat

Excipients: appropriate amount of oil.

Salt to taste. A tablespoon of tempeh.

1 piece of tangerine peel. Steps:

1.Duck, tempeh, ginger, minced garlic, coriander, green onion, tangerine peel.

2.Put oil in the pot, stir-fry the ginger and garlic, and then stir-fry the tempeh together until fragrant.

3.Add the duck meat and stir-fry until the duck is browned and a little browned.

Add a little sugar, light soy sauce and Huadiao wine and stir-fry evenly.

4.Soak tangerine peel.

5.Add tangerine peel and stir-fry evenly.

Add an appropriate amount of water and simmer for 25 minutes.

6.After the water is drained, add a little oyster sauce, green onion and coriander and stir-fry evenly.

7.Tempeh duck finish.

Tips: Add tangerine peel to make the dish taste more delicious, and I recommend you: How to prepare duck meat.

Method:1Shred the ginger, cut the green onion into sections, and the meat and pieces.

2.Heat the oil in a pan, stir-fry the ginger and shallots until fragrant, and then fry the duck meat for 3 minutes. 3.

Continue to fry the bean drum sauce, Zhuhou sauce, oyster sauce and soy sauce. 4.Stir-fry the bean drum for 3 minutes.

5.Finally, add some green onions.