Is the duck blanched in a pot under cold water or hot water

Many people know that when stewing meat, it needs to be blanched, but there are also cold water and hot water, and each type of meat has its own particularity. For example, when boiling duck, do you blanch it in cold or hot water? This is the right way to do it, it is tender and has no fishy smell.

In the show, I saw that the chefs would use cold water to blanch the duck meat before stewing the duck, and they always used hot water, and the chef said: The meat in the pot with hot water will be coagulated by the protein on the surface of the heat, and the blood stains in the duck meat are not easy to remove. Blanching the duck meat can get rid of the bloody smell of the duck meat!

You can also get out of the impurities in the duck meat. I believe everyone has already understood, so teach you a trick to make a delicious beer duck.

Method. Step 1: First prepare the ingredients duck meat and cooking oil.

Appropriate amount, 1 green onion (cut into sections), a little ginger, 4 garlic cloves; bay leaves, star anise, cinnamon.

Sichuan pepper, white button, cumin.

Step 2: Wash the duck, wash it clean, put it on the pot, add an appropriate amount of cold water to blanch the duck meat, and you can also add an appropriate amount of green onion and garlic slices to remove the fishy smell. After cooking for about 10 minutes, put the half-cooked duck meat in one place, and do not throw away the duck soup that has been cooked, but set aside.

Step 3: Heat the pot, about half a minute, then pour in the cooking oil, after the oil is hot, you can add 2 tablespoons of bean paste, an appropriate amount of Sichuan pepper, dried chili pepper cut into segments, cinnamon, bay leaves, star anise, green onions, cumin, millet spicy, fry for about 2 minutes.

Step 4: Stir-fry and pour in the duck and then pour in the beer, the beer will drown over the duck.

Duck blanching is a pot under cold water.

Cold water is required for duck blanching. If you use cold water, you can not only retain the nutrients in the duck meat, but also clean the dirt and blood stains in the duck meat, as well as the fishy smell in the duck meat. If it is cooked in hot water, the meat will be coagulated by the protein on the heated surface, and the blood inside will not be easily discharged, so that the grilled meat will become very fishy, which will not only cause the loss of nutrients in the duck, but also make the duck smell inside the duck become heavier.

Put the sliced duck meat in a bowl and marinate with an appropriate amount of cooking wine and ginger. Don't forget this step before you burn it. After marinating for half an hour, it will not only make the meat more flavorful, but also effectively remove the fishy smell inside.

Then blanch the brine duck meat in cold water. As the temperature in the pot gradually rises, some of the blood and dirt in the duck meat will slowly escape on its own. Finally, remove the duck meat and rinse it under cold water.

This will make the duck meat firmer and taste better. This kind of duck meat can be made without a lot of seasoning, and it is very delicious. It doesn't smell fishy and it's not as greasy.

And this duck is delicious and refreshing. In the summer, many people stew duck with beer. After all, beer can make nourishing duck meat taste stronger.

Duck meat is not only delicious, but also has a beery aroma.

If you want to make delicious ducks, you should choose ducks carefully, try to choose domestic ducks with less fat, and don't eat greasy. If it is a duck raised in other large farms, this kind of duck tastes slightly worse than a free-range one because it eats all the feed. When choosing a duck, it is best to wash the duck from the inside out.

Ducks that have been washed will taste better.

I believe that everyone usually eats pork, chicken, beef, and rarely eats duck meat, but duck meat is not only rich in protein, but also because it lives in water for most of the year, it belongs to waterfowl, so it has the effect of nourishing yin and nourishing the stomach, strengthening the spleen and replenishing deficiency, and diuretic, which is the best health food. It is recommended that you eat more often. The stew of duck is indispensable for the assistance of alcohol, beer, cooking wine, and rice wine.

This condiment removes the fishy smell of the ducks and makes them taste better.

I think duck meat should be boiled in hot water when it is blanched; After blanching, it needs to be rinsed with cold water.

Generally, it is a pot under cold water to maintain a certain taste, and it needs to be rinsed with water after blanching, so that there will be no fishy smell.

Be sure to use cold water to drain the blood, and it must be rinsed with water to remove excess impurities and blood foam.

<> raw duck blood can be boiled in boiling water and boiled in cold water, but the taste is different, if you boil it in cold water, it will feel more tender when you eat it, and if you boil it in hot water, it will taste more refreshing when eating oranges or liters.

Duck blood is a common food in life, with a smooth and tender taste, a fragrant taste when eaten, and a variety of cooking methods.

If you want to make a block of fresh duck blood, you can put it in a container, put an appropriate amount of salt in the duck blood and stir it evenly, then let it stand for half an hour, put the container into a hot water basin of about 75 degrees, and wait for the duck blood to form a lump naturally.

Duck blood can be eaten after it is frozen, provided that the duck blood has not deteriorated, but the frozen duck blood has a poor taste.

Generally speaking, high-quality duck blood has no bloody smell, because in the process of processing, it has undergone high-temperature degassing and deodorization treatment, but has a strong duck flavor.

When processing duck blood, it is recommended to cut it into pieces, then blanch it in boiling water, and then quickly pass it through cold water, which can not only maintain the complete shape of duck blood, but also maintain the fresh and tender taste of duck blood.

It is recommended to blanch the duck blood before stir-frying, after blanching, the smell of the old duck blood will be smaller, and the taste will be greatly improved.

Stir-fried duck does not need to be blanched. Stir-fried duck does not need to blanch this link, duck meat is not blanched directly stir-fry can remove the fishy smell, directly cut the duck into meat pieces, put it in the pot and keep stir-frying, the green onion segment, ginger slices, garlic slices, star anise, cinnamon, bay leaves, dried chili peppers, etc. can remove the fishy smell of duck.

Cooking tips for sautéing duck1. Whether you plan to stew duck or stir-fry duck, remember to add more balsamic vinegar and soju, so that the stewed duck will become more fragrant and rotten the more it is stewed.

2. If it is stewed or meat, the taste of duck breast is not good, and it is particularly easy to firewood, which also affects the eating quality of meat. So every time you buy the duck, you can choose to let the stall owner pick out the duck breast, and then you can fry it when you cook it yourself.

3. When the duck meat is fried until golden brown, add seasonings and stir-fry.

4. Roast duck without cooking wine and beer, put wine to brew and roast, the duck meat is mellow and delicious, and has a unique flavor.

Stir-fried duck does not need to be blanched, directly cut the duck into meat pieces, put it in the pot and keep stir-frying, the green onion segments, ginger slices, garlic slices, star anise, cinnamon, bay leaves, dried chili peppers, etc. can remove the fishy smell of duck.

It is recommended to blanch meat with cold water, such as large pork ribs or beef and mutton, chicken and duck in soup, which can be put into the pot with cold water, boiled over high heat until the water boils, skimmed off the blood foam and then removed. If it is blanched with boiling water, it is easy to denature and solidify the protein on the surface of the meat, and when the soup is boiled again, it is not only difficult to absorb the flavor, but also the taste will be firewood.

Beer duck preparation:

First, wash the duck legs, chop them into small pieces and drain them. Heat the wok, pour in a little oil, add ginger, garlic slices, star anise, cinnamon, bay leaves, and dried chili peppers and stir-fry until fragrant. Pour in the duck pieces, stir-fry over high heat, fry the duck pieces until the duck skin shrinks and turns white, then turn to medium-low heat and slowly stir-fry until the duck fat is fried.

After the duck pieces are fried until the volume is reduced, add the green onions, and then stir-fry constantly.

After frying the duck pieces, push the duck pieces aside, first fry the bean paste to bring out the red oil, and then stir-fry the duck pieces and the bean paste together. Pour in a little dark soy sauce, add an appropriate amount of light soy sauce, add a little sugar and salt and stir-fry evenly. Finally, pour in a can of beer, about 1 cm above the duck cuts.

Cover the pot with a lid, simmer over medium-low heat for 25-30 minutes, wait for the duck pieces to be cooked and soft, and then reduce the juice over high heat, and the juice will be thick and fragrant.

Duck meat has a high nutritional value and a much higher protein content than livestock meat. And duck meat fat, carbohydrates.

Steps: 1. Put the duck meat in the pot;

2. Add ginger slices and cooking wine.

1 tablespoon, an appropriate amount of water, boil over high heat to remove the fishy smell;

3. There will be blood foam during cooking, and the blood foam must be salvaged to ensure that the meat is fresh.

Ducks are cold. From the perspective of traditional Chinese medicine, the food eaten by ducks is mostly aquatic organisms, so its meat is sweet and cold, and enters the lungs, stomach and kidney meridians, and has the functions of nourishing, nourishing the stomach, tonifying the kidney, eliminating edema, stopping fever and dysentery, relieving cough and reducing phlegm.

The efficacy and function of duck meat

1. Nourishing the bodyDuck meat can nourish the body and relieve body weakness, and this meat ingredient is rich in protein and inorganic salts.

It also contains some trace elements.

Iron and zinc, after people eat it, nourish and strengthen the body, can also nourish the stomach and spleen, can effectively enhance the quality of the human body, and improve the body's ability to resist diseases.

2. The nature of duck meat is slightly cold, it can nourish yin and replenish deficiency, and clean up the heat and poison in the human body. Duck meat can also clear heat and cool blood, usually after eating can clear heat and go to fire, it is most suitable for those yin deficiency and internal heat.

of the population to eat. Duck meat can also nourish blood and water to nourish the stomach, it can improve the function of the human spleen and stomach, prevent spleen deficiency and diarrhea, and can also relieve human indigestion.

3. Duck meat is a sweet and salty ingredient, it can replenish the kidney and strengthen the foundation, usually people can reduce swelling after eating, speed up the metabolism of excess water in the body, usually it is especially suitable for those suffering from chronic nephritis.

and people with body edema. Duck's'Although it is good to eat taboo duck meat, it is cold in nature, and those who have a cold constitution and people with cold abdominal pain and diarrhea can not eat duck meat, in addition to people with high cholesterol and high blood lipids.

Crowds are also not allowed to eat duck meat, which is an important taboo for people to eat duck meat in ordinary times.

Materials:

1 duck 1/2 yam.

4 shallots and 2 slices of ginger.

Star anise 1 cinnamon.

1 root. Dried yellow sauce soy sauce.

Essence of sugar chicken. Beer 1 listen.

Method.

1. Chop the duck, put it in a pot of cold water, blanch it and wash the foam with hot water for later use;

3. Add 1 tablespoon of dry yellow sauce and 2 tablespoons of soy sauce and stir-fry to color;

4. Add a beer;

5. Add green onions, ginger, spice and cinnamon, bring to a boil over high heat, pour into a casserole and cover, turn to low heat and simmer for 1 hour;

6. Add the peeled yam cut into hob pieces, add sugar and chicken essence to taste, cover, and simmer for 10 minutes.

Should duck meat be blanched? This depends on what kind of duck you are, quick-frozen or quick-fattened, it is best to blanch to remove part of the fishy smell. Generally, home-bred ducks are lean and usually do not need to be blanched.

If you want to talk about the duck method, the most popular thing for the family is the beer duck, which is braised with konjac tofu, the duck meat is spicy and flavorful, and the taste is very unique. Every time I make a pot, I eat it on the table, and I am reluctant to pour out the soup, so I use it to cook noodles and eat it, which is particularly fragrant.

Today, there is no beer at home, and there is no konjac tofu, so let's make a general stewed duck with green peppers! Together with the rattan pepper seeds left over from the rattan pepper oil, the fresh fragrance is slightly numb and delicious, and it is served with wine and rice. If you want duck meat to be fragrant but not fishy, beer is definitely indispensable, but what if you don't have beer?

Cooking wine, there is no shortage at home, if you don't have it, rice wine can still be replaced!

Today I will share with you the practice of this green pepper rattan pepper duck, the duck meat is soft and rotten, fragrant, it is really delicious, I hope you can like it.

Should duck meat be blanched? Do it according to the method, the hemp fragrance is overflowing, fragrant and satisfying, it is so delicious!

Green pepper rattan pepper duck.

Ingredients: half a duck meat, 5 green peppers, 20 grams of ginger, 10 grams of rattan pepper seeds, 5 dried chili peppers, an appropriate amount of Sichuan pepper, half a bowl of cooking wine, 1 tablespoon of bean paste, salt, appropriate amount of sugar, 1 tablespoon of rattan pepper oil.

Method: Wash the duck and chop it into small pieces, cut off the thicker fat of the duck skin, and cut it into small pieces separately for later use.

Prepare a small plate of spices, appropriate amount of dried chili peppers, appropriate amount of Sichuan peppercorns, 5 6 cloves of garlic, and slices of tender ginger.

The big green pepper is cut into oblique knife pieces, this kind of pepper is not spicy, fragrant, and children are not worried about being spicy when they eat it.

Pour oil into the pot, pour in an appropriate amount of rapeseed oil, the duck fat fried directly is slightly more fragrant, and the oil is hot and put in the duck skin to stir-fry the excess oil, so that the stewed duck skin will not be greasy.

Add the duck and stir-fry for about 10 minutes.

Some people say that why don't ducks fly to water treatment? To be honest, we only blanch the blister ducks we buy on the street, and the ducks we raise are generally not blanched. Soak the bleeding water directly in clean water and control the water dry.

Stir-fry until the duck meat is dry and the oil in the pan is clear, then you can proceed to the next step.

Put in ginger slices, garlic, chili pepper, pepper stir-fry to make a fragrance, pour in half a bowl of rice wine and stir-fry, and then put in a spoonful of bean paste and stir-fry to make red oil.

Add an appropriate amount of boiling water along the edge of the pot, the amount of water is not over the ingredients and slightly more, boil and turn to medium-low heat and simmer for about 30 minutes, and the time for the more old-fashioned duck is appropriately extended.

Taste salty, add an appropriate amount of salt to taste, a little sugar to enhance freshness, put in green pepper pieces, rattan pepper seeds and simmer for 1 minute, and then cut off.

The plate is served on the table, the fragrance is overflowing, and the tip of the tongue is "dancing" when you taste it, it is fragrant and spicy, and the taste is delicious! If you like this dish, let's try it too!