How to cook duck with a plate ticket to make it delicious

Method 1. 1.Wash the duck meat and chop it into cubes; After peeling the chestnut, blanch it in boiling water for a few minutes, so that it is easy to peel off the inner membrane.

2.Heat the oil in a pan, pour in the duck pieces first, and stir-fry for about five minutes until the surface is slightly charred.

3.Add a large bowl of water to the pot, the amount of water should be soaked on the surface of the duck pieces, after boiling, change to medium-low heat, cover and simmer for about 40 minutes.

4.When about half of the soup is left, add the chestnuts and an appropriate amount of coarse salt, stir well, and continue to simmer over medium heat.

5.When the chestnut duck soup in the pot is dry, add an appropriate amount of light soy sauce to color, and then you can get out of the pot.

Practice 2. Ingredients: Duck.

Excipients: chestnut, star anise, bay leaf, cinnamon, ginger, green onion.

Seasoning: hoisin sauce, peanut oil, soy sauce, rock sugar.

Production steps: 1. Peel the chestnuts, wash and blanch the duck meat.

2. After blanching once, wash the duck, then put it in a pot and add water, add star anise, bay leaves, cinnamon, old ginger, and cook together.

3. Put oil in the pot, then scoop up the duck meat and put it in the pot and stir-fry.

4. After stir-frying until fragrant, pour in the chestnuts, put some soy sauce and hoisin sauce, continue to stir-fry, and add the water that overflows the duck meat.

5. Add some rock sugar, let it continue to cook, and the juice will be collected slowly, and it can be put on a plate after the juice is collected.

Method three. Ingredients: half a duck, 10 chestnuts, 1 yam with iron sticks, 1 small piece of sour radish, appropriate amount of ginger, a little cooking wine, and an appropriate amount of salt.

Production steps: 1. The first step is to cut the duck meat into pieces, clean it with water, and put it aside for later use.

2. Blanch the sliced duck meat, wash it and put it on a plate.

3. Then put the blanched duck meat into the stew pot, add ginger and water, and stir well.

4. Stir well, put it in the saucepan, cover the lid, and start to simmer.

5. Then use a kitchen knife to cut the yams and chestnuts and put them on a plate.

6. Put yam, sour radish and chestnut into a stew pot, cover and simmer for an hour and a half.

7. Add salt and chopped green onions, mix well and put it in a bowl, and it is ready.

Material. 500 grams of duck meat.

350 grams of chestnuts.

1 piece of stewed thick soup.

Excipients 1 red pepper, appropriate amount of salt, 6 slices of ginger, 1 green onion, 2 tsp light soy sauce, 2 tsp oyster sauce, 3 grams of sugar, 2 tsp cooking oil, 1 tsp cooking wine, 2 garlic crumbles.

Steps. 1 Prepare the ingredients.

2 Wash the ingredients, slice the ginger, cut the green onion into sections, and cut the red pepper into small pieces.

3 Wash the duck meat and chop it into small pieces.

4 Add light soy sauce, salt, cooking wine, oyster sauce and cooking oil to the duck meat and mix well.

5 Mix the seasonings well and marinate for 1 hour.

6 Chestnuts shelled and coated.

7 Heat the oil in a pan and fry the garlic and ginger.

8 Add the duck meat and fry over low heat until golden brown.

9 Wait for the duck meat to fry until it turns brown, add the chestnuts, and stir well.

10 Then pour in an appropriate amount of water.

11 Add a piece of stewed soup to taste, then stir-fry well.

12 Cover the pot and simmer over low heat until the ingredients are tender.

13 After the ingredients are soft and rotten, add red pepper and green onion, and stir-fry until broken.

Extended Materials. Nutritional value of chestnuts.

Chestnuts are rich in nutrition, chestnuts also contain sugar, carbohydrates, starch, protein, fat, vitamin A, vitamin B1, vitamin B2, vitamin C, vitamin PP and inorganic salts. In addition, chestnuts are also very high in calories, chestnuts are rich in vitamin B1 and B2, the content of vitamin B2 is at least 4 times that of rice, and each 100 grams also contains 24 mg of vitamin C, which is incomparable to food.

Chestnuts also give people more surprises, perhaps many people do not think that fresh chestnuts contain more vitamin C than tomatoes, which are recognized to be rich in vitamin C, and more than ten times more than apples! The minerals contained in chestnuts are also very comprehensive, including potassium, magnesium, iron, zinc, manganese, etc., although they are not as high as hazelnuts and melon seeds, but they are still much higher than ordinary fruits such as apples and pears, especially the potassium content is prominent, 4 times higher than apples that are claimed to be rich in potassium.

This is why chestnuts are known as the "king of dried fruits", and they are also called "ginseng fruits" abroad. Chestnuts can be substituted for grain, and jujubes, persimmons are called "hardcore crops", "woody grains", is a kind of cheap and good-quality, nutritious tonic and nourishing medicine.

The original chestnut roasted fat duck, the duck meat is fresh and tender, the chestnut powder is glutinous, and the taste is rich and fragrant.

The duck meat is tender and the chestnuts are very creamy. Xiaosheng especially likes to eat chestnuts in the roasted duck. Because the chestnuts absorb the rich and delicious soup of this delicacy, the texture is soft but not rotten.

However, some people may prefer to eat the duck meat inside the chestnut roast duck because the duck meat is also very tender.

Although chestnut roasted fat duck is a delicacy that Xiao Wang eats in restaurants outside, it can also be made at home. In autumn and winter, Xiao Wang personally thinks that it is a more suitable season to eat chestnut and duck meat. So, what should be done with the original chestnut roasted duck?

Next, Xiao Wang will give you a brief introduction to the cooking method of this chestnut roasted duck.

The main ingredients prepared by Xiaosheng:

1 fat duck, 250 grams of chestnuts.

Ingredients prepared by Xiaosheng:

Appropriate amount of salt, 1 teaspoon monosodium glutamate, appropriate amount of water starch, 1 tablespoon soy sauce, 1 tablespoon sugar, 1 tablespoon cooking wine, 500 grams of vegetable oil, 25 grams of green onion and ginger.

The process of cooking for small students:

Process 1: First of all, clean the prepared fat duck. Remove the head and feet, as well as the internal organs. Then cut the fat duck into about 4 large pieces.

Treat the fat duck with blanching to remove the floating dirt on the fat duck. Peel the prepared chestnuts, remove the shell and membrane, pass the oil in a hot oil pan, and then remove the chestnuts and set aside.

Process 2: Place the pot on the fire and add about 75 grams of vegetable oil to the pot. Heat the vegetable oil over a high heat, then put the duck meat in a pan and cook the duck pieces. Then put the prepared seasoning and green onion and ginger in the pot.

It may take a little longer to cook here. Because it has to be cooked until the fat duck meat is cooked through.

Process 3: After the duck meat is cooked, remove the duck meat from the pot. Once cooled, cut the duck into 4 cm long and cm wide pieces, or pieces that are easy to eat. Stack the sliced duck in a bowl, spread the oiled chestnuts on top, and pour the marinade left over the duck and chestnuts.

Process 4: Put the bowl into the steamer and steam for about half an hour. After steaming, place the duck on a plate, pour the soup into the pot and add the water starch to thicken. Finally, pour the soup over the duck and serve on a plate.

The production process and the materials that need to be prepared for the original chestnut roasted duck have basically been introduced. If you still don't understand something, you can ask Xiaosheng. If you feel like you've learned the food, try it at home.

Don't fry the chestnuts anymore, add the duck to stew a pot of soup, so that it is delicious to lick the bottom of the bowl and dry.

Isn't duck meat delicious if it's dry and chai? Teach you the easiest way to make a delicious autumn and winter nourishing soup. Chicken and duck are both poultry meat, but most people love chicken but not duck, and think that duck meat is dry and woody.

If the duck meat is not cooked properly, it is indeed not delicious, just like I tried a KFC duck meat roll some time ago, it tastes dry and hard, and it is really much worse than the chicken meat roll.

This is not to say that duck meat is not delicious, in fact, I like to eat duck meat, for example, Peking duck, but the Peking duck method is too complicated, not suitable for home production, today Xiao Nuo wants to introduce you to a super simple duck meat method, that is, the duck and chestnuts are boiled together, chestnuts do not fry and eat, plus the duck stewed in a pot of soup, it is good to drink to lick the bottom of the bowl, and it can also be dry. The following will first introduce you to the detailed method of chestnut duck soup.

How to make chestnut duck soup].

Ingredients: 400 grams of chestnuts, 500 grams of duck, a little green and red wine, a little salt, three slices of ginger;

Production steps: 1. Blanch the duck meat in water to remove the blood, and the soup cooked from the blanched duck meat is not so fishy. Then put the duck meat in a casserole, then add water, green and red wine and ginger, turn on medium-low heat to cook the duck meat and cook it;

2. When cooking duck soup, we can start to process the chestnuts, first cut the chestnuts with a knife, and then put the chestnuts in the pot to steam, the steaming time does not take too long, about two or three minutes, so that it is easy to peel out the chestnut meat.

3. The duck is soft and rotten after boiling in a casserole for about an hour and a half, then add chestnuts and cook for another ten minutes, add salt to taste, and then it can be out of the pot.

Tips: There is no skill in cooking duck meat, as long as the meat is boiled soft and rotten, the key to this dish lies in the processing of chestnuts, when steaming chestnuts, steaming can be three weeks cooked, steaming too ripe chestnuts are not easy to peel, and chestnuts can not be boiled at the same time as duck heads, otherwise when the duck meat is cooked, the chestnuts will also scatter and become powder, which will affect the taste of the soup.

Although the chestnut duck soup is very simple, but the taste is not bad at all, the soup is added with green and red wine, that is, the old wine brewed by our hometown, so the duck meat and soup have a strong aroma of wine, and the duck meat has been cooked very soft, and it has absorbed the soup, and it does not feel firewood to eat. The chestnuts in the soup are the finishing touch, you don't need to worry about duck soup and chestnuts can not be combined with the two salty and sweet foods, duck soup with chestnuts, the soup tastes very fresh, and the chestnuts taste sweeter.

Finally, let's talk about why Xiao Nuo recommends this soup to everyone, first of all, chestnuts belong to seasonal ingredients, eat chestnuts at this time, the taste is the most fresh and sweet, in addition, in autumn and winter, the weather is relatively dry, and chestnut duck soup can not only replenish water, but also help us get rid of autumn dryness, so it is a nourishing soup that is very suitable for autumn and winter.

It's definitely a nutritious, delicious, flavorful, and delicious dish.

Ingredients. Chestnut 200g

Duck meat 500g

Sliced ginger several.

Garlic head: several.

1 chives.

Fennel 3 pcs.

Salt to taste.

Rice wine to taste.

Essence of chicken to taste.

Sesame oil to taste.

Cooking oil to taste.

Method steps.

Wash the duck meat and cut it into small pieces. Duck meat has a lot of fat in its skin, so if you're looking for perfection, you might as well cut off the fat and set it aside.

Chestnuts are shelled, peeled, and boiled in boiling water, cooled, and set aside. Slice the ginger, crush the garlic and set aside.

Pour an appropriate amount of cooking oil into the pot, wait for it to be hot, put the fat into the pot and fry it for a while, fry the excessive duck fat, and then put the ginger, garlic and fennel into the pot, and then put the cut duck pieces into the pot, stir-fry, and wait for it to change color, pour in the chestnuts, and continue to stir-fry.

Pour an appropriate amount of rice wine into the pot, stir-fry the duck meat and chestnuts evenly, cover the pot and simmer for about a minute, stir-fry a little after opening, pour in soy sauce, and evenly color the sauce meat and chestnuts. Pour an appropriate amount of water into the pot so that the duck meat is almost submerged.

Cover the pot with a lid and bring to a boil on high heat until the pot boils, then open the lid to turn over the mixture in the pot, then cover the pot and continue to boil over high heat until half of the water is gone, then pour in an appropriate amount of salt.

Continue to cook over low heat for 1 minute, then cook over high heat until the soup is almost dry, then add an appropriate amount of chicken essence, sesame oil and chopped green onions, and put it out and put it on a plate.

Precautions. Roasting duck meat requires enough heat, and if you want to eat delicious duck meat, you must cook it for a while longer.

When peeling chestnuts, you can cook the raw chestnuts first and then peel them, saving time and effort.

Wash the duck meat and soak it in blood water.

Peel the chestnuts. Stir-fry the peppercorns in the pan to bring out the fragrance.

Stir-fry the duck meat, add light soy sauce, dark soy sauce, and cooking wine to stir-fry evenly and blend into the flavor.

Add an appropriate amount of water, cover the pot and bring to a simmer.

Stew the duck meat, add the chestnuts and simmer for 5 minutes.

Add salt and stir-fry evenly, stew the chestnut noodles, and dry the soup.

Chestnut is a common food in everyone's life, the taste of chestnut is relatively soft, and with a faint sweetness, it can also satisfy hunger, it is an ingredient with many functions. Chestnuts can not only be eaten directly, but they can also be used to make dishes. Adding chestnuts to the dish can enhance the taste of the food.

Duck stew with chestnut is one of the good dishes, not only with high nutritional value, but also with a unique flavor that makes people want to stop. So, how is chestnut stewed duck made?

Ingredients. Duck meat and chestnut food.

Salt and white vinegar are similar to food.

Mix the oil and shallots with the food.

Ginger Xiangke food soy sauce.

Wine. The preparation of chestnut roast duck.

1.Remove the shell of the chestnut, cut a small mouth of the membrane, put it in boiling water and blanch it for a while, peel off the membrane while the water is warm, wash it and set aside, wash the green onion, and peel the ginger.

2.Wash the duck after thawing it completely.

3.Slice the green onion and slice the ginger.

4.Boil water in a pot, blanch the duck meat, remove the blood, remove and drain.

5.Heat oil in a pan and sauté the ginger slices until fragrant.

6.Add the duck meat and stir-fry until oily.

7.Add a spatula of white vinegar and a spatula of cooking wine (white vinegar should be added first, so as to ensure that under acidic conditions, it is conducive to esterification reaction and the formation of flavored esters).

8.When it is almost dry, add a spatula of soy sauce and half a spoon of salt, add the chestnuts, and finally add water until the ingredients are submerged, cover and grill. (I'm used to measuring the amount of spice with a spatula, hehe).

9.When a small amount of water remains, add the green onion and mix well.

Practice 2. Ingredients.

Chestnut: 100 Duck meat: 500 Accessories.

Oil: Salt to taste: Salt to taste.

Step 1. First remove the large hard shell of the chestnut, you can cut it with scissors, and then it is very easy to peel, and then put these plush chestnuts in a utensil, pour in the freshly boiled boiling water, turn them with chopsticks, let them heat evenly, and you can peel them. The fluff of the scalded chestnut will get up on its own, and it will be scratched off with a little force.

If there are many chestnuts, they should be scalded in batches, because once the boiling water is cold, the layer of fluff will be sticky and difficult to peel.

The second step. Cut the duck well.

Step 3. Heat the oil in the pan first, put the ginger, garlic and ducklings into the pot together to flatten out the water, and then add an appropriate amount of star anise and pepper to taste according to personal taste.

Step 4. When the duck is retracted to its original shape, you can add dark soy sauce, salt and chestnuts to stir-fry in the pan. Add an appropriate amount of water and simmer for 15 minutes, and then you can get out of the pot.