How long does it take for the sauce duck to be steamed, and how long does the plate duck need to be

How long is the sauce duck steamed.

The duck is steamed, first cut in half, put in a container, and then covered with plastic wrap.

Then put it in the microwave oven, boil it for 3-5 minutes on high heat, and then put it in the pot and steam it for 10 minutes, and the sauce duck is completely ready to eat.

2 What to do if the sauce duck is too salty.

The sauce duck needs to be washed with warm water before cooking, and then it can be put into warm water and soaked for more than 3 hours, which can greatly reduce the saltiness and make the duck meat soft.

3 How to make sauce duck is more delicious.

To prepare the duck meat, you also need soy sauce, salt, sugar, cooking wine, cinnamon, star anise, green onions, cloves, and sand kernels.

Tangerine peel. 1.Soak the duck in water, wash it, and drain it.

2.Rub the duck meat with salt and marinate in a basin for about 10 hours. It.

3.Put the marinated duck meat into the pot, add enough water to soak the duck meat, wait until it boils for 10 minutes, you can take it out, and then wash it with cold water, so that the duck meat is white and clean at the same time, it can also greatly reduce the saltiness in it, and you can put the duck head into the pot after draining the water.

3.Re-add water, after submerging, you can put in the ingredients, boil the water over high heat, change to low heat and cover and continue to simmer, and cook until the duck head is soft.

4.Remove the duck meat, put the soup and rock sugar cubes on the fire, boil until it is slightly boiled, and make a marinade when the soup thickens.

5.After coating the duck meat with the marinade, put it on a plate to cool and serve on the plate, and you need to pour the remaining marinade over it before serving.

4 Nutritional value and efficacy of sauced duck.

Protects the heart. The fat content in the sauce duck is very small, and it will not increase the cholesterol in the body after eating.

content, which can play a role in protecting the heart, and because the sauce duck is rich in potassium.

Potassium can affect the heart rhythm and greatly prevent the occurrence of gestational hypertension.

Dilute water and reduce swelling. Duck meat is rich in protein, iron, calcium, phosphorus, and B vitamins

At the same time, it also has the effect of nourishing yin and stomach, tonifying the kidney, diluting water and reducing swelling, and eating sauce duck can help solve the problem of edema, which is a very good food for water dilution and swelling.

Promotes bone and tooth development.

Phosphorus in sauced duck.

It is very abundant, because phosphorus can promote the development of bones and teeth, and can also effectively reduce osteomalacia.

and the odds of rickets.

If it is a pickled duck with cured sauce, it should be steamed for at least 40 minutes after boiling water to be crispy, and the taste will be just right.

Dried sauce plate duck.

Steam for 5-10 minutes.

When the sauce plate duck is bought, it is generally drier and harder, and some people don't like this taste, so you can steam the sauce board duck, because the sauce board duck itself is already cooked, so the steaming time does not need to be too long, and the sauce board duck can bite it.

How to steam duck with sauce.

1. Put some winter bamboo shoots and ginger slices, and steam them through water. If it is a very dry sauce duck, it is not delicious just to steam it out through water, you can put the whole duck on the steaming rack of the rice cooker, and put water and cooking wine in the rice cooker.

Steamed this way, the duck will not be very dry.

2. Wash the duck and sprinkle it with a little sugar.

and monosodium glutamate, sprinkle a little rice wine, put onion knots and ginger slices, steam for 10 minutes, take half of a neat piece.

5-10 minutes. It takes 5 minutes to turn the microwave on high heat; It takes ten minutes to steam in a regular pot. Sometimes you will find that the sauce duck tastes salty, in this case, you can soak the sauce duck in warm water in advance, and soak for 3 hours not only to reduce the saltiness, but also to make the steamed duck meat taste more soft.

Sauce duck preparation1. Slaughter the duck, remove the leg hair, remove the internal organs, clean and set aside. Freshly killed live ducks do not need to be soaked in water, if it is a frozen duck, it should be soaked in water in advance, otherwise it is easy to have a fishy smell.

2. Soak the spices in warm water for about 10 minutes, take them out, control the moisture, and set aside.

3. Add 100 grams of vegetable oil to the wok, put in the soaked spices, cook 500 grams of soybean soy sauce after stir-frying the fragrance over low heat, add about 3000 grams of stock or water after boiling the fragrance over high heat (the specific can basically submerge the duck), then add other ingredients, put in the processed duck, cook on high heat for about 15 minutes, change to low heat and cook for 40 minutes.

The above content refers to Encyclopedia - Sauce Duck.

1000 grams of hemp duck, rock sugar, green onions, cinnamon, star anise, dried chili peppers, ginger appropriate amount.

First, cut the green onions into sections, slice the ginger, pour 1000 grams of soybean oil into the hot pan, and then cut off the duck claws from the cleaned hemp duck.

Put it into a hot oil pot, fry for about 8 minutes, fry the skin of the duck is slightly yellow, scoop the hot oil with a spoon during the frying process and pour it on the duck to make it evenly heated, after frying, it is not only easier to color when firing, the duck skin tastes very elastic, after frying, take out the duck.

Start another oil pot, first put in rock sugar to boil the sugar color, and when the rock sugar boils into soy sauce-colored bubbles, put in the fried duck, and then pour the boiled sugar juice on the duck.

Then put in the cold water that overflows the ingredients, then add ginger slices, green onions, star anise, cinnamon and dried chilies, then put in two small spoons of hoisin sauce, 20 grams of light soy sauce, 15 grams of dark soy sauce, 10 grams of oyster god limb brother hunger oil, an appropriate amount of cooking wine, then add duck offal, then cover the pot, and simmer for an hour on medium-low heat. The water evaporates and water is added twice.

Finally, when the soup is thick, the sauce duck is served, and then the soup is placed on the sauce duck.

After cooling, slice the sauce duck and put it on the plate, so that a salty, fragrant, ruddy sauce duck is ready.

Duck meat is sweet and slightly salty, cool in nature, enters the spleen, stomach guerrilla, lungs and kidney meridians, that is, it has the effect of clearing heat and detoxifying, nourishing yin and reducing fire and nourishing, especially for fever. Duck blood, duck liver, duck gall bladder and duck egg white also have medicinal properties. It is suitable for ordinary people, especially for patients with body heat, heat and weakness.

Put the duck in a soy sauce jar for two days, turning it up and down every half day before drying. It is best to be in the cold after the solar term, the temperature is below 10 degrees Celsius, the temperature is low and there will be no mosquito bites, dry for seven days in a row, the sauce is all absorbed, the duck skin is sauce brown, the abdominal cavity is dry and there is a sauce fragrance.

After drying, it should be hung in a cool, ventilated and dry place for storage, if it is not eaten in the short term, it is best to put it in the refrigerator for quick-freezing preservation.

The sauce duck needs to be sauce for at least an hour, and it will be very flavorful in three hours!

Steam for 30 minutes.

Ingredients: Half a duck in sauce.

Excipients: appropriate amount of water.

Preparation of steamed duck with sauce.

1. Half a duck in sauce, wash it with water. As shown in the figure below:

2. Cut into large pieces. As shown in the figure below:

3. Steam on the steaming rack of the discharge rice cooker for 30 minutes. As shown in the figure below:

4. The sauce duck is also steamed. As shown in the figure below:

5. Serve on a plate. As shown in the figure below: