Half of the braised duck is left, so what else can I do but eat it hot?

This half of the braised duck you can chop it into pieces.

Then boil the soup, because it is braised duck, you don't even have to bother to season it yourself.

Just add the right amount of salt according to the amount of soup.

A little rice wine is also good.

Bring a large heat to a boil and a small heat.

The soup will turn slightly white.

It feels pretty much the same.

Sprinkle with some green onion and coriander, this amount can be slightly more.

In winter, it's a thick and warm duck soup.

Material. Half a duck, 1 piece of ginger, 1 section of green onion, 20 grams of rock sugar, 100 ml of cooking wine, 6 tablespoons of dark soy sauce, 2 packs of Wang Shouyi stewed meat buns, 3 star anise, 1 cinnamon, 1 grass fruit, 6 bay leaves, 1 small handful of Sichuan pepper, 1 small handful of cumin, 1 licorice slice.

Method. 1. After the duck is cleaned, put it in a pot of cold water to boil the blood foam, then remove and drain the water, pour an appropriate amount of oil into the wok and heat it, and then put in the duck and fry it until the skin is slightly golden.

2. Pour the cooking wine into the pot, then pour the soy sauce on the duck, and spread evenly, then put in ginger, green onions, and various seasonings, it is best to pour water about 2 3 of the duck, like the heavy taste and add a little salt, cover the lid and simmer for half an hour.

3. After half an hour, add rock sugar and stew for half an hour, turn off the heat and let it cool. Once cooled, cut into chunks and serve.

Tips: 1. If the rock sugar is put too early, it is easy to produce a sour taste, so it is recommended to put it a little later 2. The marinade of the marinated duck can be put into the refrigerator and frozen into pieces, and then take it out next time

There are many ways to eat duck, stir-frying, cooking, frying, simmering and stewing. Here are two typical ways to eat:

Osmanthus salted duck.

Ingredients: 1750 grams of duck.

Seasoning: 100 grams of salt, 30 grams of star anise, 10 grams of osmanthus sauce, 5 grams of Sichuan pepper, 20 grams of green onions, 5 grams of ginger, 10 grams of rice wine.

Steps:1After the duck is washed and drained, use a fork to make a hole in the duck's body, which is conducive to the sauce penetrating into the duck.

2.After the pot is hot, add the peppercorns and fry over low heat for 30 seconds, then add salt, star anise, seasonings (20 grams of green onions, 5 grams of ginger, 10 grams of Shao wine) and 30 cups of water, and cook for 40 minutes to make a white marinade.

3.Put the processed duck into the white marinade and cook for 5 minutes, then put in the osmanthus sauce, turn off the heat and soak for 24 hours, and finally take out and cut into pieces before eating.

Shanghai sauce duck. Ingredients: 2000 grams of duck.

Seasoning: 150 grams of salt, 200 grams of sugar, 20 grams of monosodium glutamate, 50 grams of soy sauce, 50 grams of licorice, 50 grams of star anise, 50 grams of rice wine, 150 grams of red yeast rice, 5 grams of ginger, 5 grams of green onions, 50 grams of Sichuan pepper, 20 grams of vegetable oil, 10 grams of sesame oil.

Steps: 1. After the duck is slaughtered, take out the internal organs, remove the hair, wash and dry the water.

2. Put it in the oil pan and fry it until golden brown, remove the oil.

3. Heat the pot and put the oil, add the ginger and shallots to stir until fragrant, and add 4500 grams of water.

4. Wrap licorice, star anise and pepper in gauze, wrap the red rice with gauze and put it in a pot, pour rice wine, add salt and sugar.

5. Put the duck in the pot and cook together for about 20 minutes.

6. Put in monosodium glutamate, take out the juice with a strong fire, and coat it with sesame oil to put it on a plate.

Step 16: Remove from the pot.

There is also a method above, oh dear.

Cut the meat horizontally into thin slices and mix well with 2 grams of salt, 2 grams of cooking wine and wet starch. Cut the garlic sprouts and celery into sections. Slice the lettuce.

2) Put the pot on the heat, put 25 grams of mixed oil to heat, fry the meat with dry chili peppers and cut it into thin slices, mix well with 2 grams of salt, 2 grams of cooking wine and wet starch. Cut the garlic sprouts and celery into sections. Slice the lettuce.

2) Put the pot on the heat, put 25 grams of mixed oil to heat, and fry the dried chili peppers.

The practice of salted duck:

Ingredients: duck (washed, drained).

Excipients: salt, peppercorns, green onions, spices, cinnamon, white vinegar.

1. After the wok is drained, add two teaspoons of Sichuan pepper and six teaspoons of salt, and stir-fry over low heat; Stir-fry the peppercorns fragrant, the salt turns slightly yellow, and the heat can be turned off.

2. Evenly spread half of the fried pepper and salt inside and out.

3. Put half a slice of duck coated with pepper and salt into a fresh-keeping bag, put it in the refrigerator room, and refrigerate for about 24 hours.

4. Put half a pot of water, an appropriate amount of cooking wine, three large ingredients, a piece of cinnamon, green onions, and ginger slices into the cooking pot, and bring to a boil over high heat.

5. Put the marinated half of the duck into the pot together with the pepper and salt, turn to low heat and cover the pot, keep the water boiling without boiling for 20 minutes.

6. Take it out and let it cool.

It depends on whether you buy fresh or eat vacuum-packed. If you eat vacuum-packed, you can cut half of the duck into the rice and steam it together while steaming the rice. The rice that comes out is very fragrant and has a bit of salty umami.

You can also drink it with winter melon, which is originally cooked and flavorful, and you can put less salt. Fresh salted duck duck is of course eaten straight away!

Ingredients: 1 live fat duck (weighing about 2000 grams), 225 grams of refined salt, 5 grams of balsamic vinegar, 25 grams of green onion knots, 25 grams of ginger, a little five-spice powder and Sichuan pepper, 10 star anise.

Method: 1. After the duck is slaughtered, the hair is cleaned, the wings and claws are chopped off, a small mouth about 7 cm long is opened under the right wing nest, the internal organs are removed, the trachea and esophagus are dug out, and they are soaked in clean water, the blood is removed, and the water is washed and drained.

2. Heat the wok over medium heat, put in 100 grams of refined salt and peppercorns and five-spice powder, pour it into a bowl after frying, fill 50 grams of hot salt into the duck belly from the knife edge under the wing socket, and shake well. Rub the duck with 25 grams of hot salt, and then use 25 grams of hot salt to stuff the neck from the knife and beak of the neck. Then, put the duck into the pot and take it out for pickling, and then put in the clear brine (2000 grams of water, 125 grams of salt, 15 grams of green onion and ginger, 5 star anise, boil over a slight fire to dissolve the salt, take out the green onion, ginger, star anise, pour in the blood brine of the pickled duck, burn to 70 degrees, filter it with gauze, and cool it) Dip in the tank for about 4 hours (2 hours in summer).

3. Add 2000 grams of water to the wok, boil over a high fire, put 10 grams of ginger, green onion knots, 5 star anise and balsamic vinegar, put the duck legs up and head down in the pot, cover the pot, simmer for 20 minutes, lift the lid and lift the duck legs when the blisters are around, and drain the soup in the duck's belly. Then put the duck in the soup and fill the belly with the broth.

After repeating this three or four times, put the duck into the pot, cover the pot, simmer for about 20 minutes, take out and drain the soup, cool it, and change the knife to the plate when eating.

Features: The skin color is jade white and oily, the duck meat is slightly red and tender, the skin is fat and the bones are fragrant, and it is extremely delicious.

Master the key: must choose moderate fat and thin, tender meat and fresh Hu duck as raw materials, too large and too fat should not be cooked. When pickling, you must use fried hot pepper and salt, rub it all over the body and marinate it thoroughly, so that the meat is tough and hard, the taste is fresh and fragrant, and the aftertaste is deep.

Is there any taboo about eating male ducks?

tempeh duck; white-cut duck; braised duck with onions; Old teal; Roast duck.

Are you a chicken, are you eating duck for the first time?

Step 16: Remove from the pot.

There is also a method above, oh dear.

Really professional, if all the problems are like this.

How to clear the soup and preserve it after it has been marinated for a long time, and how to marinate vegetarian dishes deliciously.

Preservation and management of braised soup.

Bai three principles du:

1. "Winter is long and summer is short". Lao Lu Tang Zhi is rich in various nutrients of meat dao, everyone likes the taste of this version, and the fine right bacteria will also like it, and it will spoil if you are not careful. When not in use, it is basically boiled once a day for sterilization in summer, and at least once a week in winter.

Even if the refrigerator is big enough to fit in a jar, boil it once a week in the summer.

2. "Keep it clean". Strain after each use to remove minced meat impurities and excess oil slicks. There are many ways to filter, as a family brine tank, the capacity is not large, you can take out the materials after the cooling, when the debris is at the bottom, pour out the old brine, throw away the viscous impurities at the bottom of the tank, and at the same time skim off the excess oil slick, boil and store.

3. "Regular feeding". According to the master's habit, after using the general brine five times, the new spice packet should be added and the old one should be thrown away. As for water, sugar, soy sauce and so on, add it at any time according to actual needs.

The temperature gradually rises during the Spring Festival, so Bai requires that the brine must be boiled every morning and evening and placed in a fixed place

Motionless. In summer, the climate is hot and hot, and it is a period when the brine is very perishable, and the phenomenon of foaming and sourness occurs frequently, so the brine must be boiled twice a day (once in the morning and once in the afternoon, and it is fixed).

Although in autumn the temperature gradually drops. However, the summer heat is not over, as the saying goes, seven molds, eight rotten, nine maggots, therefore, the brine should be boiled at least 2 to 3 times, and placed in a fixed place without moving.

In winter, the temperature gradually drops, and the brine should be boiled once a day and left in a fixed place without moving.

Chinese cooking techniques have a long history, and a variety of cooking techniques have emerged: frying, frying, boiling, and so on. In the long-term development, a new variety has been developed: braised cabbage.

Braised vegetables have a big difference from other dishes, it needs to be marinated in braised soup, a good pot of braised soup is an indispensable condition for braised vegetables, and good maintenance of braised soup can be passed on forever.

1. The preservation of old brine must be done with clean utensils and good storage conditions (environmental hygiene, temperature regulation) to ensure the quality of brine and brine products.

2. Refrigerator storage method. The use of refrigerators in restaurants and homes has brought convenience to the storage of brine, and the stock can be used to keep the brine with a refrigerator, the specific method is to boil the brine, filter out impurities with gauze, and then boil, cool it still, and seal it with plastic wrap and then put it in the refrigerator for storage.

3. Always check the saltiness in the brine, and adjust it slightly, so as not to be too salty and too light, or the aroma is too heavy and too weak. The brine should be stored in a shading, ventilated, flat ground, dry, and non-collision environment for better preservation.

Every day you come must boil after boiling the source.

Can't stir Can't stick to any food Oil Cold water Put it in a ventilated and clean place It's okay in winter Other seasons It's best to cover it with gauze The lid is half open The first time it's broken, you can use edible alkali to adjust back to the original flavor 15 grams left You can't do it if it's bad in the future There should be no problem to boil it before closing every day There should be no problem A layer of oil will appear on it after the soup has been used for a long time Stay in the soup but not too much It can help keep the soup fresh Every time it boils to boil, foam will appear on it You have to be able to distinguish this If the soup is not good, this foam is some bad substance And if there's no problem with the soup, then the foam that comes out is the oil in the soup.

You should also clean the tank regularly, remove the residue from the soup, and be sure to remove the contents every time you use it.

On hot days, heat every day, and when it is hot for 2 days in cold days, just boil it, and change the package at the appropriate time.

It is not recommended to store old soups, which contain added nitrates. It turns out that I always put it in the crisper and put it in the freezer after freezing.

Before use, take it out and put it in a pot to melt.

I don't agree with the opinion upstairs, if the braised soup is good to keep, of course, the longer it is, the more fragrant it is, and it must be heated every day and boiled.