Can braised duck be filled with patchouli? What spices are the best to put in braised duck meat?

Patchouli can be put.

How it is made. The fat content in duck meat is low, easy to digest, has the effect of clearing fire and relieving heat and anti-aging, and also has a good protective effect on the heart. The key to making a plate of fat, fragrant and rotten braised duck without ** is the following points, a total of 5 pieces.

Braised duck. 1. When choosing ducks, it is best to pick a tender grass duck. It is better to sell the ducks raised by the farmers themselves. Our side of the ordinary young duck 40, the old duck 50, the farmer to raise 70

2. Spread evenly on the duck with salt and pepper and marinate for 1 2 hours. Salt and pepper have both the saltiness and fragrance of salt, and it is easy to taste, so the marinated duck will be easier to taste and very fragrant.

3. Use a pressure cooker or electric pressure cooker to save gas and time, basically not half an hour to get it.

4. Don't throw away the braised soup, pour it into a plastic bag after it cools, put it in the refrigerator after tying it tightly, and take it out to thaw it next time. The longer the soup, the more fragrant it is.

Ingredient. Duck, spices (bay leaves, star anise, dried chilies, cinnamon, grass fruits), garlic, ginger, pepper and salt.

Hello landlord, braised duck put Guangmu incense depends on your personal preference to choose Ha, you can put it or not, you don't need to put it if you don't like to eat.

In the braised vegetable technology, many of them do not have patchouli incense. Therefore, braised duck generally does not use patchouli incense.

Braised duck. You can't put woody incense anymore.

Yes, it can be added. It is warm in nature, pungent and bitter in taste. Enhance the sauce flavor of the brine.

Braised duck meat is a very common delicacy, but some people can't make it at home and can't get the taste on the stall outside, in fact, this is a problem with the spice formula, and it must be reasonably matched to stimulate the original aroma of duck meat, so that the meat and spices can be better integrated togetherBeginners can try these two spice recipes.

We have to know that the meaning of adding spices to lo-mei is to remove the fishy smell, enhance the umami of the meat, and be able to bite down and still be full of flavor, soFor newbies, this combination can be triedChoose 20 grams of cinnamon and 10 grams of ginger slices, kaempfer, then add 8 grams of star anise and 6 grams of tangerine peel, followed by 5 grams of fragrant sand and 4 grams of grass cole, and finally 3 grams of grass fruit, cumin and licorice, and cloves, which are enough to make the duck absorb the flavor of spices.

This collocation is relatively simple compared to the above, although the types are almost the same, butThere is a noticeable change in the number of grams, and there are some differences in the final taste。You need to prepare 12 grams of star anise, 6 grams of cinnamon, tangerine peel, 5 grams of Kaempfera and 3 grams of grass fruit, cumin, as well as grams of Sichuan pepper, grams of bay leaves, and finally 10 cloves.

After the spices are matched, you need to choose the production methodThere are generally two ways to do thisOne of them is to wash the duck with water first, then blanch it and then add white vinegar, white wine and prepared spices, so that it is easy to make. The second is to soak directly with spices, so that the duck can be full of fragrance from the inside out, rinse the duck with clean water and drain the water, and then boil the spice recipe and let it cool, directly put the duck into it to marinate for 5 hours, and then marinate.

It is best to put pepper, tangerine peel, cinnamon, star anise, cinnamon, cloves, golden wood, vanilla, nutmeg, white cardamom, coriander seeds, cumin, licorice, bay leaves, grass fruit, fragrant fruit, yellow gardenia, cinnamon branches, pepper and other spices.

You can choose duck flavor, you can choose angelica, ginger, ginger, garlic, green onion, sesame oil, cinnamon, cloves, thyme, fragrant fruit, grass fruit, sand kernel, licorice, ephedra, cinnamon branch, pepper.

The spices that can be put are, bay leaves, Sichuan pepper, spices, monosodium glutamate, chicken essence, tangerine peel, longan, these are all spices that can enhance the taste of duck meat.

Ying Shan should have no choice, and he can't get into the taste.

Duck is a general term for waterfowl in the subfamily Anatinae of the order Anatidae, or true duck. Ducks are relatively small in size and have short necks, and some genera have larger beaks. The legs are located at the back of the body (like a swan), so the gait is staggering.

Unlike swans and geese, most true ducks (including several species that are incorrectly referred to as geese because of their size and size) have the following characteristics: males moult twice a year, females lay more eggs per clutch and have smooth egg shells; The legs are covered with matching scales; Vocalizations show some degree of gender difference.

Shape identification method.

Generally, the male duck has a large head, narrow nostrils, a linear shape along the beak carapace, a round body, and a pointed tail, while a female duck with a small head, large nostrils and slightly rounded nostrils, a flat body, and a loose tail.

Marinate for 30-40 minutes. Imitation empty branches.

Ingredients: 500g duck gizzard

Excipients: appropriate amount of marinade, appropriate amount of salt, appropriate amount of dried chili pepper, appropriate amount of soy sauce, appropriate amount of brown sugar.

1. The duck gizzard is prepared with sensitive water.

2. Remove and rinse with cold water.

3. Prepare marinades and dried chili peppers.

4. Put the marinade and dried chili peppers into a boiling pot and bring to a boil with water.

5. Pour in the duck gizzard.

6. Put some salt, brown sugar, soy sauce and bring to a boil over medium heat for 40 minutes.

7. The marinated duck is lost and the gizzards are opened.

8. After cooling, remove and stir-fry cold.

9. Finished products. <>

Brine duck material:

1。Wash 1 duck (about 3 pounds).

Brine:1. 5 liters of water.

2。Pounds of salt. 3。1 pound of sugar.

4。Brine packets.

You can go to a Chinese medicine store and ask the clerk to help, or you can buy ready-made brine packets. If you don't get bored, you can buy your own spices, including cumin, pepper, star anise, cinnamon, licorice, etc

Grass fruits, cloves, etc., the amount can be according to personal preference, but it should be noted that the cloves are not too much, and the cumin can be added more.

Dipping:1. White rice vinegar.

Appropriate amount 2. Minced garlic.

Appropriate amount 3. Chaotian pepper.

1 minced. Method:1. Bring the water to a boil, put the brine in a fish bag, and put it into the pot together with the other ingredients of the brine.

2。Cook over high heat for 15 minutes, then turn to low heat and cook for about 2 to 3 hours to allow the brine to come out.

3。Mix all the ingredients in the dipping sauce and put it in the refrigerator for a while.

4。Put the duck in the boiled brine, boil it over high heat until it is just boiling, and turn to low heat and cook for about an hour (depending on the size of the duck).

5。If you can pierce the duck leg with a toothpick, it means that it is cooked, and you can take it out and slice it and eat.

6。You can also soak the duck body in ice water before slicing, which is less oily.

7。If you use a dipping sauce, the flavor is even better.

Spiced braised duck.

Ingredients: 1 grass duck, green onion, ginger, fennel, cinnamon, rice wine, dark soy sauce, fresh soup, sugar, MSG.

Method: 1: Slaughter the grass duck, remove the internal organs, duck, and wash. After blanching, remove and wash off debris.

2: Put oil in the pot, add green onion, ginger, fennel, cinnamon, stir incense, add rice wine, dark soy sauce, fresh soup, sugar, put in the duck after boiling, after boiling, turn to low heat and burn until eight are ripe, turn to high heat to reduce the juice until thick, add monosodium glutamate.

Tips: When roasting the duck, be sure to immerse it in water, and pour the marinade on the duck when it is ripe and turn to high fire.

Characteristics: red sauce color, strong flavor, thick juice, shiny.

Grass duck is generally selected 3 to 4 pounds of weight, it has the effect of nourishing yin, replenishing deficiency, nourishing the stomach and diluting water, and is not suitable for people with cold stomach pain, diarrhea and low back pain.

A young duck, green onion, ginger, cooking wine, dark soy sauce, light soy sauce, honey, cinnamon, star anise.

Method:1. Wash the duck and the green onion and ginger.

2.Put cold water in the pot, put a few green onions, ginger slices, put the duck in it, and boil. After the water boils, turn to low heat, skim off the foam, add cooking wine and turn to medium heat and cook for 15-20 minutes, turn off the heat, take out the duck, and put the soup out for retention.

3.Wash the pot, divide the remaining green onions into two parts, one is tied with green onions, and ginger, cinnamon, and two star anise are stuffed into the duck's belly, and one green onion is placed at the bottom of the pot (to prevent the duck from sticking to the pan when cooking).

4.Put the duck into the pot, pour more than half of the duck soup just now, add two spoons of dark soy sauce and two spoons of light soy sauce, cover the pot, bring to a boil over high heat and turn to low heat to simmer, during which the duck should be turned over several times. If you feel that the soup is too little, you can add more, simmer for about an hour, open the lid, poke the thick part of the duck meat with chopsticks, you can easily poke it in, you can open the lid, add two spoons of honey (sugar can also be used), and then use a spoon to keep pouring the soup on the duck, wait for the duck to be colored, turn on the high heat to collect the soup.

5.When the soup is very small, you can put the duck up, wait for the duck to cool, chop it into pieces, put it on a plate, and pour the soup on the table to eat.

Generally, it is blown with a fan after the batch is marinated, and then cooled before being sold.