Sizzling duck intestines time, who knows the practice of sizzling duck intestines

Material. 10 duck intestines.

Method. 1.Wash and blanch the duck intestines and set aside.

2.Put an appropriate amount of water in the pot, put in the duck intestines, add 5 slices of ginger, 2 star anise, an appropriate amount of cinnamon, 3 green onions, and 10 dried chili peppers. Simmer over high heat.

3.Add an appropriate amount of soy sauce, sugar, and rice wine to boil, dry and add MSG.

One minute is fine, and the whole time should be very short.

The sausage reminds me of the secret roast duck intestines, which are grilled on an iron plate with fresh duck intestines as ingredients. It only takes 1-2 people to operate, and it can be served in one minute, and the store area is as small as 5 square meters. And there is no time limit for all-day sales, the cooking technique is simple, and the headquarters provides free training for partners.

In addition, the company's secret sauce will also be distributed to all stores.

The sausage reminds me of the secret roast duck intestine will combine high-quality duck intestine with chili, fennel and other condiments, after pickling, secret technology and other series of techniques to make the roasted duck intestine crispy and fragrant, and the color is complete. In order to meet the diversified taste needs of consumers, we provide a variety of flavors of duck intestines in the on-site storefront, including: spicy, cumin, spicy, sauce and so on.

Investment and operation of sausages think of secret roast duck intestines, opening a store usually only needs one person to make, one person to collect accounts, a total of two people can open a store to make money. And the production process of roast duck intestines is simple, which saves the owner worry and effort in operation. There are no geographical restrictions on operating stalls, whether it is a street, a community, a school, or a shopping mall.

Now, after signing the contract, the partners can also enjoy the on-site guidance and training sent by the headquarters and the whole process of assistance in operation, and any problems will be fully helped to solve after sale.

First, the treatment of duck intestines.

Duck intestine treatment: take the salt and wash it with water, put it in the pot and cook it with green onions, ginger and cooking wine, prepare an oil-free non-stick pan, heat the duck intestines, stir-fry over medium-low heat, fry the water on the surface of the duck intestines and pour it out (the duck intestines have a better taste and fragrance after being fried), cut the section (7-10cm can be) skewers.

The frozen duck intestines you buy will be lacking in taste. However, when your business is very good, Zhiliang Oak will bring a lot of work to deal with the skewers by itself, so you will definitely need to buy bags of good duck intestine skewers in the later stage, **at 550 yuan a bag, a bag is about 5000 skewers.

Second, the production of sauces.

1 Fragrance oil production.

Ingredients: 300g salad oil, 30g green onion, 15g celery, 15g ginger, 1g comfrey

Production method: first heat the salad oil into the pot, put the green onion, celery knot, and ginger slices into the pot, fry and bubble over high heat first, then turn to low heat and stir-fry, and finally put the comfrey into the pot, stir evenly, and filter it with a colander to preserve.

2 Sauce preparation.

Ingredients: 130g of sesame oil, 150g of sesame paste, 200g of peanut butter, 40g of chili paste, 100g of garlic, 80g of monosodium glutamate, 100g of chicken essence, 20g of sugar, 20g of salt

Production steps: Heat the oil on the side of the fragrance into the pot and add sesame paste, peanut butter, chili sauce, garlic paste, monosodium glutamate, chicken essence, sugar, and salt and boil for about 3 minutes.

3. Iron plate duck intestine production.

First heat the equipment to about 100 degrees, and then put in an appropriate amount of salad oil, and after the oil is slightly heated, you can put the duck intestines into the iron plate, press the duck intestines with a pressure plate to press the surface golden, and then brush the appropriate amount of sauce, and then take the duck intestines to the equipment and press them once, and sprinkle five-spice powder, cumin powder, chili powder, pepper powder, etc. according to personal taste.

Note: The temperature should not be too high when frying, and in addition, the pressing time should not be too long, otherwise it will be easy to burn.

The intestines in the belly of a duck are called duck plate intestines. It is a type of duck intestine.

Duck sausage is generally used for shabu-shabu, and it is used to make hot dishes, that is, it is noisily washed and fried to make a spicy taste.

Fresh duck intestines should not be kept fresh for a long time, if the family can not eat it for a long time, you can clean up the remaining fresh duck intestines, put them in a pot of clean water and cook, take them out and cool them with cold water, and then wipe off the surface moisture, wrap them in a small package in a fresh-keeping bag, refrigerate them directly, and generally keep them fresh for 3-5 days without deterioration.

Duck sausage cleaning method: cut the duck sausage with scissors, and then put it in water, you can add rice water or salt, it will be easier to clean.

Ingredients: 1 handful of duck intestine skewers 30 skewers.

Secret sauce 20g

Secret chili powder 10g

Secret cumin powder 10g

Sichuan pepper powder 10g

Method steps.

Since duck intestines belong to meat food, they are frozen in the refrigerator when they are stored, and when they are made, we first thaw the duck intestine skewers naturally.

This is what the teppanyaki grill looks like, and then turn on the teppanyaki grill. Preheat first, don't adjust the temperature too high all at once, first adjust the temperature to 80 degrees, and then slowly increase the temperature after preheating until it is suitable for making roast duck intestines to 180 degrees. Note:

Temperature control is very important, too high or too low temperature will affect the appearance and taste of the final duck intestine.

Once the temperature of the teppanyaki oven is set, the next step is to start making it

Holding the duck intestine skewers in the left hand, holding the iron plate in the right hand, repeatedly pressing the duck intestine skewers with the iron plate, the left hand should follow the movement, the left hand must be quickly flipped, not lingering, so as not to affect the taste, the two hands cooperate, the action should be fast, and the posture should be handsome Haha

Well, the process of quickly flipping the duck intestines on the iron plate is about 60 seconds, and the next thing is to sprinkle the ingredients, sprinkle the secret chili powder and secret cumin powder and pepper powder of the roast duck intestines, and flip it a few times, the spicy and fragrant, spicy roast duck intestines are out of the pot, wow, it's so fragrant, my saliva 30 skewers can't solve the cravings at all

end precautions.

Take care to control the temperature of the iron plate.

Pay attention to the time of production.

When sprinkling chili powder and paprika, turn the temperature down.

Heat the oil in a pot, stir-fry the ginger and garlic slices until fragrant, and stir-fry the green peppers until fragrant.

Add the duck intestines, cook cooking wine, soy sauce and light soy sauce and stir-fry until the duck intestines are broken. Mix salt and chicken essence and mix well.

Ingredients: duck intestines, brine, leeks, garlic, rapeseed oil, salt, oyster sauce, monosodium glutamate, thin root, red oil.

Method 1: The duck intestines are boiled in boiling water for 1 minute (to remove the smell), remove the dry water, knot the duck intestines, put them in boiling brine, turn off the heat and soak for 4 hours, remove them for later use, wash the leeks, cut them into sections and set aside.

2. Heat rapeseed oil in a clean pot, stir-fry the minced garlic until fragrant, then add the leek section and fry on high heat for 10 seconds, add 1 gram of salt and stir-fry evenly, and put it on the hot iron plate.

3. Heat the oil in another pot, fry the garlic until fragrant, then put in the marinated duck intestines and stir-fry quickly over high heat, add oyster sauce, 2 grams of salt, turn the pot with monosodium glutamate, pour red oil on the iron plate with leeks, and it is done.

Ingredients: 5 duck legs.

Ingredients: apple, potato, salt, chicken essence, sugar, green onion, ginger, garlic, cooking wine, soy sauce, honey barbecue sauce.

Method: Wash the duck legs, put them in a food bag, add salt, chicken essence, sugar, green onions, ginger, garlic, cooking wine, soy sauce, knead evenly, and put them in the refrigerator for more than 24 hours to refrigerate and marinate to taste.

Wash and slice the apples and potatoes, place them in a baking sheet lined with tin foil, and place the marinated duck legs in a baking dish.

Bake on a tray and turn over the duck legs and bake for another 20 minutes.

Place the duck leg on the cutting board, remove the duck leg bone, put the oblique blade into slices and put it on the plate, and then put the baked apples and potato slices on the plate.

Benefits of eating duck:

1. Duck meat has the effect of nourishing yin and replenishing deficiency, diuresis and swelling, and can treat yin deficiency and edema, deficiency and less food, deficiency and fatigue, spleen, deficiency, heat and yin, constipation, anemia, edema, tuberculosis, dystrophic edema, chronic nephritis and other diseases.

2. Duck blood has the effect of replenishing blood, clearing heat and detoxifying, and can treat stroke, children's diarrhea like fish jelly, hot flashes, stomach qi, lack of diet, nutritional megaloblastic anemia and other diseases.

3. Duck eggs have the effect of nourishing yin and replenishing deficiency and clearing heat, which can clear lung fire, stop heat cough and sore throat, and can treat women's postpartum redness, white dysentery, indigestion in young children, epistaxis, wind and cold, wind and fire, various toothaches, high blood pressure, dry cough, dry throat, sore throat, upset, insomnia and other diseases caused by lung yin deficiency.

Heat the oil in a pot, stir-fry the ginger and garlic slices until fragrant, and stir-fry the green peppers until fragrant.

Add the duck intestines, cook cooking wine, soy sauce and light soy sauce and stir-fry until the duck intestines are broken. Mix salt and chicken essence and mix well.

If you want to learn the authentic roast duck intestine technique, go to the [Big Brother Duck Secret Roast Duck Intestine] hand-in-hand teaching, one-on-one, until you learn, the taste is authentic.

The practice of stir-fried duck intestines with double peppers.

1.Prepare the raw materials.

2.Scrub the duck intestines with salt and rinse well.

3.Add flour and knead the duck intestines and rinse well.

4.Put the peppercorns, star anise and cinnamon into a steel ball and boil the water, and continue to cook for two or three minutes after the water boils5Put in the washed duck intestines, roll the duck intestines slightly, and then remove them and cut them into small pieces6

Leave a little oil in the pot, add the pickled peppers, garlic slices and red peppers and stir-fry until fragrantThen add the freshly blanched duck intestines and stir-fry.

8.Add an appropriate amount of light soy sauce, cooking wine and salt seasoning, stir-fry evenly9Add peanuts and stir-fry before cooking, and then remove from the pan and put on a plate.