The practice of Babao duck, the practice of Babao duck?

1. Slaughter and wash the duck, put it in a soup pot and cook it (subject to broken life), remove it and wash it again, remove the bones and cut it into 2 cm square dices, and buckle it with a bowl (skin side down); Peel the winter bamboo shoots and wash them for later use.

2After the shiitake mushrooms are removed and the dried shrimp are soaked, cut into cubes like ham and winter bamboo shoots. Remove the old tendons and wash the scallops, soak the coix seeds in warm water and wash them, mix the above ingredients and lotus seeds together, put them into the duck dice, and then add 500 ml of green onions, ginger, salt, cooking wine and soup, and steam for 2 hours.

3. When eating, take out the diced duck and turn it into the soup plate, at the same time, boil the chicken broth and monosodium glutamate in the pot, skim off the foam, adjust the taste, and then pour it into the diced duck, sprinkle with pepper and green onions.

Breakfast, lunch.

The taste is fragrant and crispy, and the taste is delicious.

Material. Ingredients: 1 sesame duck, 20 grams of shrimp, 20 grams of sweet beans, 20 grams of diced ham, 20 grams of diced shiitake mushrooms, 20 grams of diced bamboo shoots, 10 grams of lotus seeds, 20 grams of chestnut meat, 100 grams of glutinous rice, 10 grams of seasoning Maggi fresh soy sauce, 10 grams of salt, 5 grams of monosodium glutamate, 500 grams of salad oil, 10 grams of maltose water.

1. Remove the bones of the whole hemp duck and flush the blood water; Add salt, monosodium glutamate and Maggi fresh soy sauce and stir-fry until half-cooked and set aside;

2. Stuff the fried eight treasures into the duck's body, tie it into a gourd shape with a straw rope, blanch it again and prick a few pores, and steam it for a few hours until cooked;

3. After the duck is cooled, rub it with maltose water and then dry it, fry it in a frying pan until golden brown, and put it on a plate.

Happy Tips. The beauty of roast duck comes from the precious breed of Peking duck. Peking duck is the world's best quality carnivorous duck, the breeding of Beijing duck, from a thousand years ago, is because of the Liao Jin Yuan Dynasty emperors hunting, occasionally obtained this pure white wild duck species, and then for the safari and raised, has continued a disorder, to get this excellent pure breed, and cultivated into today's precious carnivorous duck species.

Features: The leather is red and bright, crunchy, crispy and glutinous inside, and the flavor is unique.

The simple practice of Babao duck is a common dish in the recipes of Shanghai cuisine, and you don't have to look at Babao duck to learn, but how to make Babao duck is the best, follow the practice of the food recipe network to make this Babao duck.

Cuisine and efficacy: Shanghai cuisine recipes.

Eight Treasure Duck Ingredients:

Ingredients: Fat duck, diced bamboo shoots, diced meat, diced ham, diced chestnuts, diced chicken gizzards, diced shiitake mushrooms, lotus seeds, dried shrimp, glutinous rice, Shao wine, soy sauce, sugar, monosodium glutamate, shrimp, wet starch, cooked green beans, lard.

The characteristics of Babao duck: the color of the finished dish is ruddy, the shape is complete, the duck meat is crispy, the aroma is thick, and the juice is thick and fresh.

Teach you how to make eight-treasure duck and how to make eight-treasure duck to be delicious.

Slaughter and cure the fat and tender duck, split the back, cut off the duck's feet, blanch it in a pot of boiling water, remove it and wash it, drain it, and smear the soy sauce on the duck;

Put diced bamboo shoots, diced meat, diced ham, diced chestnuts, diced chicken gizzards, diced mushrooms, lotus seeds, dried shrimp, glutinous rice into a bowl, add Shao wine, soy sauce, sugar, monosodium glutamate, mix into a stuffing and put it into the duck belly, put it in a container with its back facing up, steam it for three or four hours on the basket, and take it out and flip it on the plate when the duck meat is crispy;

Heat the wok, add the lard, take out the shrimp slippery, leave a little oil in the pot, put bamboo shoots, mushroom slices, add a little soy sauce, steam an appropriate amount of duck juice, put shrimp and cooked green beans after boiling, thicken a little wet starch, pour lard, and pour it on the duck.

Ingredients: 1 net fat duck, 30 grams of ham, chicken gizzard, scallops, shrimp, lotus seeds, shiitake mushrooms, winter bamboo shoots, green beans, 25 grams of soy sauce, 15 grams of cooking wine, 10 grams of sugar, 10 grams of wet starch, and 50 grams of fresh soup.

Method 1: Cut the ham, chicken gizzard, shiitake mushrooms, and winter bamboo shoots into cubes. The fat duck is cleaned, cut open from the back, the skeleton is removed, the wing tips and claws are cut off, and the blood is blanched in a pot of boiling water.

2. Put diced ham, diced chicken girch, diced shiitake mushrooms, diced bamboo shoots, scallops, shrimps, lotus seeds, and green beans into a container, add all seasonings (excluding wet starch), mix well, and fill in the duck belly.

3. Put the fat duck spine up in the soup bowl, steam for about 3 hours until the duck meat is crispy and take out. Place the duck belly side up on a plate.

4. Pour the original juice of the steamed duck into the pot and boil, thicken it with wet starch, and pour it on the duck on the plate.

Trick features.

The duck meat is crispy, the stuffing is delicious, the original flavor is abnormal, and the mellow flavor is abnormal.

Tips for action. The duck is to be steamed over high heat. The sauce should be thin.

Babao duck is a traditional famous dish in Shanghai, because it melts in the mouth, is tender and juicy, and is sought after by the majority of people. There are also many Babao ducks on the market, but because of the complex production process of Babao duck, some merchants reduce the production process in order to pursue greater profits, resulting in the taste of Babao duck is not as authentic as the traditional Babao duck. And what is the method of authentic Eight Treasure Duck, let's find out together.

1.Protagonist: A fresh light duck (I bought a muscovy duck, three catties and eight is already the smallest), 2

Supporting role: Stuffing (glutinous rice, mushrooms with thick meat heads, bamboo shoots, ham, pork belly, water chestnuts, chestnuts, carrots, peas, red dates) 3Soup:

Star anise, bay leaves, ginger, red dates (no, one is that I have a lot of red dates, and the other is that you don't need to fall sugar when you season it at the end, and it also increases the flavor of red dates.)

2.Soak the glutinous rice for at least two hours, dice all other fillings and mix well with the glutinous rice, add salt and dark soy sauce to make the salty taste.

3.The inside of the duck's belly is cleaned, and although the duck is cut open when they buy it, they often don't remove the duck lungs, trachea, etc., (as are the other poultry), so they have to remove and drain the water themselves.

4.After the stomach is cleaned, fill the mixed glutinous rice filling into the duck's belly, don't stuff it too full, the glutinous rice will expand after cooking, and don't press it too tightly, so it's not easy to cook, and the duck neck can also be filled with filling.

5.Then use the needle and thread that has been poisoned in the microwave oven to sew and operate on the duck's belly and neck, and the contents of the stomach are easier to cook.

6.Finally, put the duck into a large pot and add water and the soup stock 3 mentioned above, boil together on high heat, skim the floating powder, turn to medium-low heat and simmer slowly for two or three hours, you can also use a toothpick to prick the eyes on the duck breast, and add dark soy sauce and salt to taste in the last hour.

7.There is also a way, you can steam the mixed rice for an hour and then stuff it into the duck belly, so that the time to cook the whole duck can be relatively shortened, and it is easier for novices to grasp whether the inside is cooked thoroughly.

A duck, meat, glutinous rice, shiitake mushrooms, ham, carrots, seasonings, etc.

01 Wash the glutinous rice and soak it in water for two hours, check whether the glutinous rice has been soaked after two hours, if not, you need to soak it for a while.

02 Wash the duck and make a cut on the duck's belly at the same time, remove some of the internal organs from the duck's body, and rinse the duck's body.

03 Wash the carrots, meat, ham and shiitake mushrooms and chop them finely, don't chop them too finely, the carrots can be cut into granules, then put in a bowl and stir with seasonings.

04 After rinsing the duck, use a small brush to brush a layer of sesame oil or pepper oil on the duck to prevent the filled filling from sticking to it. After brushing, add the soaked glutinous rice and the finished filling.

05 Then add some seasonings, and at the same time add some spices such as star anise, and then stir the filling evenly, and then sew the duck's belly with a needle and thread.

06 Finally, put the duck in the pot and add enough water to make the duck completely submerged, simmer for three hours on low heat, and after three hours, take out the stewed duck and disassemble the needlework and thread.

Eight treasure grilled duck is our Cantonese hobby, Cantonese people are the best bite, this is some common sense of the conventional eight treasure grilled duck practice, I hope to help everyone.

1. Wash the duck, mix the sauce with light soy sauce, sugar, cooking wine and salt evenly inside and outside, and leave for 2 hours.

2. Soak the glutinous rice for 2 hours and steam for 20 minutes.

3. Soak the mushrooms, scallops, ginkgo biloba and lotus seeds respectively, then tear the scallops, cut the mushrooms, chestnuts and duck kidneys into cubes, and slice the ginger and garlic.

4. Put the lard in the pot, stir-fry the ginger, garlic and star anise, pour in the chopped eight treasure cubes, mix the sauce with oyster sauce, light soy sauce, salt, sugar and five-spice powder into the eight treasure cubes, and stir-fry for 2-3 minutes.

5. Mix the glutinous rice with the eight treasure cubes thoroughly.

6. Use a spoon to fill the filling and salted egg yolk into the duck's belly.

7. Seal the mouth with a tooth difference and evenly wipe it on the duck's pants with peanut oil.

8. Steam over low heat for 2 hours.

9. Heat the oil in the pot, stir-fry the ginger and garlic until fragrant, then stir-fry the green beans and ham.

10. Boil the juice leaked out of the steamed duck with the starch slurry mixed with pure wild thirteen spices, light soy sauce, dark soy sauce, sugar, salt, starch and water until it is slightly thick. Drizzle the thickening juice evenly over the duck.

11.Boil water and put a few drops of oil to sear the greens, slightly soft and serve on the plate.

12.Put the greens on the table and you're done.

13.When eating, the eight-treasure duck is cut from the stomach, which is fragrant and delicious.

Material. 1 net duck (about 2000 grams), 150 grams of Jiang rice, 15 grams of mushrooms, bamboo shoots, lotus seeds, 10 grams of walnut kernels, 10 grams of longan meat, 3 grams of cooked ham and shrimp, 20 grams of green onions, 8 grams of fresh ginger, 3 grams of ingredients, 4 grams of refined salt, appropriate amounts of monosodium glutamate and cooking wine.

Method. Put the duck into a pot of hot water and remove it for a while, and wash it with cold water; Wash the rice and wash it cleanly; Soak lotus seeds in warm water to soften, peel and heart, and divide into two pieces; Dice shiitake mushrooms, bamboo shoots, ham and shrimp. Take a large bowl, put in Jiang rice, shiitake mushrooms, walnut kernels, longan meat, lotus seeds, bamboo shoots, diced ham, diced shrimp, add Hu Zhaoshui cage and steam it with a strong fire to make Babaojiang rice.

Put half a pot of water in the aluminum pot, boil, add the duck, add the green onion and ginger slices to make blind, big ingredients, then boil, and cook over low heat until the duck is ripe. Take out the seasoning in the original soup of boiled duck, skim off the oil, pass the basket for later use, wait for the duck to cool, withdraw the bone from the back, put it in a big bowl with the breast facing down, put the minced duck meat on the top, spread the Babaojiang rice, steam it through the basket with a strong fire, and put it in the duck pond (a vessel dedicated to holding ducks). Heat the frying spoon, pour in the duck soup, add cooking wine, refined salt, add monosodium glutamate after boiling, and pour it on the duck to eat.

A fat duck (about 1000 grams). 25 grams of glutinous rice, 25 grams of fresh pea rice, 25 grams of lotus rice, 25 grams of barn, 25 grams of seeds, 10 grams of Jinjun, 15 grams of ham, 15 grams of Xiangyin. 15 grams of cooking wine, 5 grams of salt, 10 grams of soy sauce, 15 grams of egg white, 15 grams of soybean flour, 500 grams of vegetable oil, 10 grams of sesame oil, 15 grams of salt and pepper.

Method: 1. After the female duck is slaughtered and washed, the whole material is bone-out. After washing, spread cooking wine and salt for later use. Fresh pea rice is soaked in boiling water, shelled and then floated in clear water.

2. Wash the glutinous rice and cook it in the pot until it is too hearty. After the lotus rice is removed from the heart, it is washed and soaked with the seeds and seeds, and it is flooded with water in a bowl, and it is steamed in the basket.

3. The golden hook is swollen, and the ham and mushrooms are cut into fine grains.

4. Mix the above ingredients, add salt and evenly, put it into the abdomen from the neck knife edge, lock the opening with a bamboo stick, boil it in the boiling soup for a few minutes, turn the wings over to the back and plate it, clamp the head, and then put it into a steaming bowl, and steam it for about two hours on the basket (to use bamboo chopsticks to break the wings as a degree). Take it out and let it cool, dry the moisture, and smear it with soy sauce and egg white bean flour.

5. Put the wok on the fire, put the oil on the heat (180), put the duck into the fried golden brown and scoop it up, pour sesame oil, remove the bamboo sticks, and use a knife to cut the breast and abdomen into diamond-shaped pieces (to break the skin as the degree). Serve with a salt and pepper dish.

[Raw Materials]:

Fat duck, diced bamboo shoots, diced meat, diced ham, diced chestnuts, diced chicken gizzard, diced mushrooms, lotus seeds, dried shrimp, glutinous rice, Shao wine, soy sauce, sugar, monosodium glutamate, shrimp, wet starch, cooked green beans, lard.

Method]: Slaughter the fat and tender duck, split the back, cut off the duck's feet, blanch it in a pot of boiling water, remove it and wash it, drain it, and smear the soy sauce on the duck; Put diced bamboo shoots, diced meat, diced ham, diced chestnuts, diced chicken gizzards, diced mushrooms, lotus seeds, dried shrimp, glutinous rice into a bowl, add Shao wine, soy sauce, sugar, monosodium glutamate, mix into a stuffing and put it into the duck belly, put it in a container with its back facing up, steam it for three or four hours on the basket, and take it out and flip it on the plate when the duck meat is crispy; Heat the wok and add the lard, smooth the shrimp and remove them. Leave a little oil in the pot, put bamboo shoots, mushroom slices, add a little soy sauce, an appropriate amount of steamed duck juice, put shrimp and cooked green beans after boiling, thicken a little wet starch, pour lard, and pour it on the duck.

Glutinous rice Babao duck complete detailed tutorial.

The legendary imperial dish of the imperial court, glutinous rice and eight treasure duck! How hard is it to do it?