How to catch jelly duck 10, how to catch jelly duck

Use an intermediate elf capsule first, then a normal one, beware, Jelly Duck will run away after 5-7 rounds of fighting.

Catch elves with elf capsules, skills up to 4, as long as your computer shows that you can add skills, you can click on the exchange (you must have 4 full to change), make money to go to other planets to mine or collect gas. Mining requires a mining drill bit, which can be obtained for free in the [Machinery Room], and can only be mined five times per pile of ore energy per day.

Devices that need to collect gas can be purchased by clicking the tank icon in the lower left corner of the [Machinery Room] to open the Cell's factory, which can only be collected twice a day at each location.

After digging ore and collecting gas, you can sell it in the [Power Room] to earn Cel Beans, each ore can be sold for 20 Cel Beans, and each can of gas can be sold for 100 Cel Beans. Go to the shallow waters of the Ocean Star to fight Bell for a chance to get the essence of water; Go to the Volcano Star to fight the Fire Flame Shell for a chance to get the Fire Elemental; Go to the first layer of the Sky Star to beat the hair, the third layer of the Sky Star to beat Tias, and the Cross Star Grassland to play Pipi has a chance to get air crystals; Go to Helkastar to play Bibi Mouse for a chance to get capacitive balls; Going to the Cross Star Swamp to play cactus will give you photosynthetic energy; Go to Cecilia to fight the boss Akxia, and the Hull spaceship will fight the Ice Beast for a chance to get the Ice Beast; These things can be used as a spaceship energy source, and they can go to the power room to exchange for Cel Beans. Or go to the captain's room to play with the Conservation Navigator.

Beginner Elf Capsule Jelly Duck will run away quickly after 5-7 rounds of fighting.

Jelly Duck Use Bibo's men to show mercy, and fight until Jelly Duck has only a drop of blood left (a little more is fine) and then exchange it for a highest-level to catch (if the level is high, an intermediate level will be done.) Note: Jelly Duck will run away after 60 seconds, so be quick about it).

To use a motor rod. Hit the footprints of the jelly duck、、、 but now the electric shock rod is out of print... I guess it will be available later.

LZ can take a 22-24 bibo, use the flying wing slap first, be merciful with your hands, and bring more normal capsules (it doesn't hurt to bring more) and intermediate capsules, but remember: it will run away!

If you have an electromagnetic stick, put it on and hit the footprints of the jelly duck so that you can see the jelly duck, but be prepared with the capsules.

Tell you that it's best not to use the Intermediate Elf Capsule, because there is a bug in the Cell, the normal Capsule has a greater chance of being caught than the Intermediate Capsule, almost a % chance, while the Intermediate Capsule has a %

Use the twenty-level Bibo to show mercy to your subordinates, and when there is only one drop of vitality left, use the primary capsule first and then the intermediate capsule. (He'll run away after five rounds, be quick!) ）

Depending on my luck, I caught it with level 18 Deabu, two breakthroughs, a water gun, and a junior capsule.

When it has a little bit of stamina left, it can use an intermediate capsule. Don't use a birch, do whatever you do. I used Julian.

25-28 or more than the wave, first use the flying wing to slap, and then use a few times to show mercy to more than 30 direct subordinates. Pay attention to the use of intermediate capsules.

It's okay, but he keeps running.

Use two intermediate elf capsules.

Bibo doesn't need to go to level 25, level 20 is enough.

Frozen meat defrosting tips (frozen duck is also frozen meat):

1. Defrost with salt water or vinegar.

Putting the frozen meat in the refrigerator first will make the frozen meat soft. This is because the temperature of the refrigerator is generally around 0 degrees Celsius, and the meat can be softened first. The meat can then be thawed thoroughly in salted water.

This is because salt water accelerates the melting of ice and does not keep an eye on bacteria.

2. Defrost in the refrigerator.

Putting the meat in the lower level of the refrigerator the night before is not only evenly thawed, but also has no loss of nutrients, which is also very safe and environmentally friendly. If you are really in a hurry, you can also turn to the microwave oven. Select the "Defrost" setting, set a shorter time, then redirect the frozen meat, and then continue to increase the time.

1.How to thaw frozen duck is the best solution.

Frozen ducks are generally stored at low temperatures below zero, and the long storage time causes the frozen ducks to feel as hard as stones, so how to thaw them before firing is a very critical link. There are many ways to thaw ducks, but in order to keep the intact duck body without breaking the skin, it is best to choose the natural thawing method, although the thawing time is longer, but the damage to the duck body is minimal.

2.Frozen duck is unevenly colored and difficult to color.

In the process of long-term low-temperature refrigeration, the meat quality of the duck will be damaged a lot, lose its elasticity, the duck skin is loose and the wood mouth, there will also be soft collapse, skin wrinkles, even if it is inflated, it is not easy to bulge, and it is difficult to form, which causes the skin to be rough and dull, and the skin water is also difficult to evenly attach to the surface of the duck body, and the uneven skin water naturally causes the problem of difficult coloring.

3.Frozen duck is not resistant to burning and cannot be prepared with fresh duck fire.

In the firing process, especially in the middle and late stages of the firing of Qing Weila, the frozen duck skin is not fire-resistant, at this time, it is necessary to pay attention to the change of the skin color of the duck body, so as to avoid the high temperature of the duck skin scorched and blackened. Don't use too much heat to burn it, otherwise the skin will be charred and blackened, and the duck will not be fully cooked. The frozen duck is not completely thawed, and there will be a situation that the outside is not cooked inside.

4.Frozen duck crispy skin is difficult.

Frozen duck firing than fresh duck firing more need technology, roast duck mainly emphasizes the color of ruddy, crispy skin lock juice, in the process of frozen duck cleaning, because the toughness of frozen duck skin is not as good as fresh duck, there will be rotten skin, and frozen duck scalding process is also easier to produce oil, these will also affect the uneven skin water, too many wrinkles of duck skin, too much oil, etc., these factors make the finished product not easy to crispy, unsightly appearance and other phenomena.

To thaw cold ducks, you can take them out of the refrigerator, add some lump salt with warm water, and then put the ducks in it to quickly thaw. The other method will be slower, and the main summary bar is to put the duck in the freezer area. After a while, you can detect or dissolve.

1. First put the duck into the water to thaw it, then put it in the pot, add water, ginger slices and wine to boil to remove the blood.

2. After cooking, take it out and rinse it with cold water for later use.

3. Chop the small pepper, crush the garlic, slice the ginger, and cut the duck into pieces for later use.

4. Add oil to the pot and add the freshly cut ingredients, stir-fry until fragrant, and add the beef sauce and chili sauce.

5. Put the duck meat in the stir-fry, add salt, chicken essence, dark soy sauce, vinegar, cover the pot with a slow finger lid, simmer over low heat, no need to put water.

6. Simmer for 20 minutes, open the lid in the middle and stir-fry to avoid pasting the pot, and use the water vapor of the food itself to simmer.

1. All frozen ducks need to be thawed before processing, and the thawing methods include air thawing, water thawing, vacuum thawing and high-frequency thawing. At present, air thawing or water thawing is commonly used in China. The air thawing method is to put the frozen duck indoors to thaw naturally, for example, when the room temperature is 10 15, it can be thawed after about 10 hours.

If the room temperature is high, or if there is air circulation, the thawing time is shortened. The water thawing method involves soaking the frozen duck in water or drenching it with tap water, using the temperature of the water to thaw it. Both methods are easy to operate, but they will cause different degrees of juice loss or microbial contamination of frozen ducks, and the air thawing method is more suitable for general conditions.

Generally speaking, frozen duck refers to a duck that has been stored at minus 30 or 40 degrees, because it will be stored for a long time, so it looks the outside, and it cannot be manipulated and eaten without processing.

Secondly, there are many ways to thaw frozen ducks, and natural thawing is the best. Natural thawing refers to putting the frozen duck out of the refrigerator at room temperature and letting it sit for 1-2 hours, so that all the ice cubes in the duck's body are eliminated. Remember not to thaw frozen duck in warm water, as this will destroy the structure of the meat, making it difficult for the roast duck to taste or affecting the freshness of the roast duck!

Finally, in the process of thawing frozen ducks, do not rush for quick success. Frozen ducks are thawed, and it takes several hours to thaw completely. Only when placed at a natural temperature will all the ice cubes inside the frozen duck be eliminated, which is easy to operate at this time, and easy to taste during post-processing!

Put it in water at room temperature to thaw naturally.

Answer: How to make frozen duck: Ingredients: 1 duck, 1 green pepper, 500ml beer;

Excipients: blended oil, cooking wine, salt, light soy sauce, dark soy sauce, oyster sauce, rock sugar, chicken powder, sesame oil, ginger slices, green onions;

Method: 1. After thawing the frozen duck bought in the supermarket at room temperature, cut it into small pieces and soak it in water for a while;

2. Remove the cleaned duck meat and drain the water;

3. Put an appropriate amount of water in the pot, add duck meat, ginger slices, green onion knots, and cooking wine to blanch;

4. After boiling, cook until the duck meat changes color and there is a lot of foam, then you can remove the duck meat and rinse it;

5. Pour a little oil into the pot, put in the blanched duck meat and stir-fry until the oil comes out, this step is actually very important, first, you can stir out the excess oil in the duck skin, and secondly, after stir-frying, the fishy smell will be reduced a lot;

6. After pouring out the excess oil in the pot, add a can of beer, light soy sauce, dark soy sauce and oyster sauce;

7. I also added some rock sugar to start simmering, first boiling over high heat and then turning to low heat and simmering;

8. Wash and cut the green peppers into small pieces for later use, my daughter likes to eat spicy green peppers, so I choose thin-skinned green peppers with a spicy taste;

9. This is the duck meat after 30 minutes of stewing, the soup has become less and thicker, add a little salt to taste;

10. Then sprinkle the green pepper pieces cut in advance and stir-fry evenly;

11. Sprinkle a little chicken powder and drizzle with a little sesame oil before cooking, and mix well;

1. Put the duck, pork, and pork skin together in boiling water and boil them for a while, relieve the blood and water deficit, take them out and put them in a casserole to sell the stuffiness, add an appropriate amount of water (to the degree that can submerge the material) and soy sauce, salt, wine, sugar, fennel, star anise, green onions, ginger, and stew them over a warm fire. Second, the soup is secreted, put it in a large bowl, and then take out the duck, remove the bones, and put it in the big bowl, don't do anything else, after freezing it with Kai to do the quick-freezing method, pour it out and cut it into large pieces.