The family practice of chestnut roast duck, how to cook chestnut roast duck

Introduction to the method of chestnut roast duck.

Although the dish of roasted duck with chestnuts is made with duck meat, the taste is no worse than that of chestnut roast chicken. Of course, the premise is that it is cooked properly, because duck meat is much fatter than chicken, and it has a strong smell, and if it is not handled well, it will have a heavier taste.

In fact, chestnuts and duck meat are still relatively compatible, first of all, duck meat is cold, suitable for people with hot body to eat, and you can also go to the fire to dry it in autumn. Moreover, chestnuts can nourish the spleen and stomach, and the effect of pairing duck meat with chestnuts to tonify the spleen and stomach is better.

How to make chestnut roast duck**Tutorial:

1.Raw chestnuts are cut with a knife on the side of the drum with a small cross, and the shell can be peeled off by breaking the incision by hand, and if there is an inner layer of skin stuck to the chestnut, you can soak it in hot water for a while to peel off the skin.

2.Wash the duck legs, chop them into large pieces, put them in a pot of cold water, boil over high heat to remove the foam, and cook for another minute, remove the duck meat and wash it with hot water to control the moisture.

3.Heat the wok, pour in 25ml of oil, add green onions, ginger, garlic and chili peppers after warming, stir-fry the fragrance and add the duck meat, put a large ingredient, stir-fry for about three or four minutes, until the duck fat oozes out and the surface of the meat turns yellow.

4.Add beer to the pot, then add water to cover the meat pieces, then add light soy sauce and salt to taste, boil and simmer for about 30 minutes.

5.Add the chestnuts, pour 2ml of rice vinegar, and then continue to cover the pot and simmer until the chestnuts are ripe.

Finished picture: Tips for making chestnut roast duck:

1. It is more convenient to buy peeled chestnuts in a vegetable market.

2. The duck meat itself has a lot of oil, so you should put less oil when stir-frying, and the duck fat will seep out after a while.

The above is the home-cooked process of chestnut roast duck, and in general it is very simple. As long as you master the skills of removing the fishy smell of duck meat and stirring out the fat, you can basically make a fragrant and non-greasy chestnut roast duck. If you want to make it very interesting, you can try it a few times.

Roast duck with chestnuts. Method: Remove the thick bones of the duck and chop it into long, 3 cm wide squares. Wash and drain the chestnut meat. Cut the green onion into 3 cm pieces. Cut the ginger into long, l-centimeter-wide slices.

2.Heat the oil pan and cook until it is six ripe, so fry the chestnut meat until golden brown, and pour in a colander to filter the oil.

3.Then heat the oil pan until eight are ripe, stir-fry the duck pieces until the water is dry, add the Shao wine, and then add ginger slices, salt, soy sauce, and soup and simmer for about 3 minutes.

4.Take 1 clay bowl, use a bamboo grate to cushion the bottom, pour the duck pieces in the wok with the soup, put it on low heat and simmer until it is rotten, add the fried chestnut meat, continue to simmer until it is soft and rotten, then pour it into the wok, put in monosodium glutamate, green onion segments, sprinkle with pepper, boil, thicken with cornstarch water, and pour in sesame oil.

Chestnut Roast Duck Chestnut Roast Duck, the name of the dish, the cooking method of duck meat, with the aroma of chestnuts, a nutritious home-cooked dish. Ingredients: duck meat, chestnut, rock sugar, star anise, rice pepper, white wine, yellow stewed chicken sauce, garlic, oil, salt, chicken essence, oyster sauce, cooking wine.

Steps: Step 1: Prepare the duck meat and chestnuts.

Step 2: Add ginger slices, chili peppers, yellow stewed chicken sauce and cooking wine to marinate the duck meat for 2 hours.

Step 3: Put the marinated duck and chestnuts together in an electric pressure cooker and simmer for 40 minutes until cooked.

Step 4、Okay。

Step 5: Pour the pressed duck and chestnuts into a wok and add garlic to drain the soup.

Step 6: Add salt, chicken essence and oyster sauce to taste, add garlic leaves, stir-fry evenly.

Step 7: Remove from the pot and put on a plate

Ingredients: duck, appropriate amount of raw chestnut, appropriate amount of coarse salt, light soy sauce, water, oil.

Method: Practice 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.

Roast duck with chestnuts. Seasoning: hoisin sauce, peanut oil, soy sauce, rock sugar.

Method: 1. Peel the chestnuts, wash the duck meat and blanch it.

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.

Cut the chestnut in half, add a little cooking wine to 1 4 ducks, grasp the appropriate amount of salt and soak it for half an hour. Cut the ginger and green onion into sections. Crush the garlic.

Add an appropriate amount of oil to the pot, wait for seven minutes of heat, add the submerged duck and stir-fry over medium heat until slightly yellow, add ginger, onions, garlic, peppercorns and stir-fry to bring out the flavor, and then stir-fry together.

Add the chestnuts and stir-fry together over low heat for one minute.

After one minute, add water over the duck, cover and continue to simmer for 20 minutes.

After boiling, add an appropriate amount of salt, light soy sauce, chicken essence, sprinkle with green onions, and reduce the juice over high heat.

Remove from pan and serve.

Roasted duck with chestnuts is a traditional dish in which chestnuts are added to the duck meat and have a unique flavor. There are various ways to cook duck meat, and the chestnut roast duck with the aroma of chestnut is not only nutritious, but also delicious. Today I will teach you the authentic chestnut roast duck method, and let's make it if you like to eat it!

Ingredients: 500 grams of duck pieces, 100 grams of chestnut meat, 5 slices of ginger, 3 dried chilies, 10 grams of green onions, 2 shallots, 15 grams of cooking oil, 1 gram of salt, 2 grams of light soy sauce, 1 gram of dark soy sauce, 2 grams of cooking wine, 1 star anise, 1 bay leaf, 10 Sichuan peppercorns.

Preparation of chestnut roast duck:

1. Cut the green onion into sections and cut the dried chili pepper;

2. Bring the water to a boil in the pot, add the duck pieces, then add 2 slices of ginger, cooking wine, shallots, blanch for about 10 minutes, remove and drain;

3. Pour oil into the pot, heat the oil to 5 hot, add 3 slices of ginger, star anise, dried chili pepper and pepper to fry until fragrant, add duck meat and stir-fry the oil;

4. Then add salt, light soy sauce and dark soy sauce and stir well, then add an appropriate amount of water, bay leaves and chestnuts to boil, simmer over medium-low heat for about 1 hour;

5. Finally, add salt and cook for another 15 minutes.

Tips: Chestnut is rich in unsaturated fatty acids, vitamins and minerals, which can prevent and treat hypertension, coronary heart disease, arteriosclerosis, osteoporosis and other diseases. Chestnut can alleviate osteoporosis, arteriosclerosis, stop bleeding and invigorate blood, nourish the stomach and spleen, strengthen tendons and kidneys, etc.

Ingredients: half a duck, 1 iron root yam, 10 chestnuts, 1 small piece of sour radish, appropriate amount of ginger, appropriate amount of salt, a little cooking wine.

Steps: 1. Prepare the ingredients. Knock out the collapse.

2. After the duck is thawed, clean it and chop it into pieces.

3. Boil water in a pot, add ginger slices and an appropriate amount of cooking wine, pour the duck meat into the blanching water, remove it, and rinse it with water again.

4. Put the blanched duck meat and ginger into the stew core, and add an appropriate amount of boiling water to the boiled water.

5. Pour water into the water tank (subject to the lowest water line) and put it into the stew core.

6. Close the lid, turn on the power, press the function button Chunyuan and select "stew over water".

7. Peel and wash the yam during the stewing process, cut the duck into about 5cm long sections, and cut the sour radish into pieces at will.

8. After simmering for about an hour, open the lid of the electric stew pot, add yams, chestnuts and sour radish and continue to simmer for about an hour, and add an appropriate amount of salt to taste half an hour before cooking.

9. Finished product drawing.

Ingredients for chestnut beer roast duck:

Ducks 1 4 pcs.

Appropriate amount of chestnut, appropriate amount of garlic, appropriate amount of ginger, 1 green onion, appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of thirteen spices, appropriate amount of light soy sauce.

The preparation of roast duck with chestnut beer:

1.Preparation of materials:; 1 4 duck meat (duck leg part) cut into pieces, add a little cooking wine, salt, ginger shreds marinate, peel the chestnut and cut it in half (after shelling it is boiled for 1 minute, so that it is easier to peel), cut the green onion into sections, crush the garlic, and slice the ginger.

2.Pour an appropriate amount of oil into the pot and cook until it is hot, add the duck meat and stir-fry over medium heat until it is medium-rare, and then set aside.

3.With the remaining oil in the pot, pour in the chestnuts and stir-fry quickly over high heat for one minute, then put on a plate and set aside.

4.Pour in the green onion, garlic and ginger slices into the remaining oil and stir-fry over medium heat to bring out the flavor, add the duck and chestnut and change the heat to high and stir-fry quickly for 2 minutes.

5.Add the beer, cover the duck, reduce the heat and cook for 20 minutes.

6.Add an appropriate amount of salt, thirteen spices, light soy sauce and stir-fry, sprinkle with green onions, and reduce the juice over high heat.

7.Remove from pan.

Roast duck with chestnut beer.

【Features】 Duck meat is crispy, chestnut is sweet, seasonal delicacies, delicious [raw materials].

1 live duck, weighing about 1500 2000 grams, 100 grams of vegetable oil (or chemical lard), 25 grams of watercress, 50 grams of ginger, 10 grams of green onions, 25 grams of sugar or rock sugar, pepper, cooking wine, soy sauce, refined salt, monosodium glutamate, star anise, etc.

Production process] The duck is slaughtered, plucked, disemboweled, and washed, the duck's head, wings and feet are cut off to the shins, and then the duck is cut in half, and the duck meat is cut into rectangular pieces of 3 cm long and 2 cm wide, and the duck head, wings and feet are also cut into 3 cm segments. Put the pot on the fire, heat 100 grams of vegetable oil, then fry the duck pieces into the hot oil pan, when the duck meat becomes hard, add cooking wine and ginger pieces, bean paste, Sichuan pepper, fry until the water gradually dries and overflows the fragrance, that is, add an appropriate amount of water, put in a small amount of salt, soy sauce and sugar, star anise, etc. Cover and simmer until six or seven are ripe, then add chestnuts and burn them for about 15 minutes.

Add green onion and monosodium glutamate when cooking, and a small amount of soup is appropriate.

Ingredients: chestnuts, duck (I only used 1 4).

Seasoning: soy sauce, star anise, green onion, ginger, salt, sugar, cooking wine, chicken essence, water starch.

Method: 1. Chop the duck into pieces and put cooking wine to cut off;

2. Stir-fry the shredded green onion and ginger until fragrant, and stir-fry the duck pieces;

3. Put soy sauce, water, star anise to boil, put chestnuts, burn until the chestnuts are crispy and soft, add chicken essence, sugar, salt to taste, and thicken with water starch to collect the juice.

Ingredients: Appropriate amount of duck meat.

Excipients: appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of chicken essence, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of star anise, appropriate amount of cooking wine, appropriate amount of water starch, appropriate amount of sugar.

Chestnut duck practice:

1. Chop the duck into pieces and put cooking wine to cut off.

2. Stir-fry the shredded green onion and ginger until fragrant, and stir-fry the duck pieces;

3. Put soy sauce, water, star anise and boil, put chestnuts, burn until the chestnuts are crispy and soft, add chicken essence, sugar, salt to taste, and use starch to thicken the juice.

Raw material. 300 grams of duck legs, 100 grams of chestnuts, 2 chives, 1 small piece of ginger, 1 2 tbsp soy sauce, 1 tsp salt, 1 tsp sugar, 1 tsp cooking wine, appropriate amount of starch, appropriate amount of water.

Method. 1. Deal with the chestnuts first, and spread the chestnuts in a cool, ventilated and dry place for a few days, which is not only conducive to preservation, but also conducive to peeling. Take some chestnuts and wash them when you use them, cut a small hole on each chestnut with a knife, take a small soup pot, pour an appropriate amount of water into it and boil, add a little salt, then pour in the chestnuts, cover the pot and simmer for more than 5 minutes (when simmering, the fire is turned off), and then you can peel the skin, take it from the soup pot one by one, don't take it all out or wait until the water is cool and then peel, it will become difficult to peel again, find the small hole we cut with a knife just now, it is very easy to peel off, and the complete chestnut meat can be easily taken and patted out The peeled chestnut flesh should be repented and placed in clean water for later use.

2. After processing the chestnuts, then deal with the duck legs, wash the duck legs, cut them into pieces, or directly remove the bones, take the meat and cut it into pieces, put the duck meat pieces in a container, add a little salt and water and mix well, the water does not have to add too much, just a little, and then put it into the steamer to steam. After steaming, take out the duck pieces and keep the steamed duck juice for later use.

If you are picking the bones first and then cutting the duck pieces, you can put the duck bones in and steam them together when steaming

But I think it's better to get a good sentence to eat. For example, the firewood roasted in the countryside is a delicious food, because it has some smoke smell, or digging the skin is so delicious as the condiment of some chili peppers in your class.

1. Wash and dry the duck year Zen seeds, remove the duck skin, and cut them into small pieces of about one centimeter horizontally and vertically.

2. Put the duck skin in a pan and fry the duck fat.

3. Take an appropriate amount of duck fat, (the rest can be used for other dishes), put the ginger in the oil and fry the pot, put a small piece of duck into the pot and stir-fry in the dust.

Material. 1 duck (2000 grams), 500 grams of chestnut meat, 10 shiitake mushrooms, a little soybean flour, sugar, coriander, oil, salt, ginger, garlic, soy sauce, etc.

Method. The duck goes to the pile and internal organs, rubs the soy sauce all over the duck, and then Nianhe potato stir-fried tempeh and garlic on the oil pot, and then adds the duck, bursts until fragrant, pours down 4 bowls of water, and then adds the chestnut meat, soaked mushrooms and sugar to the stem, boils with fire, and burns for more than 1 hour with slag, if there is little water left and the duck body is not ripe and soft, then add some boiling water as appropriate, burn until the duck is cooked to the degree, you can take out the duck and chop it, the chestnut meat is at the bottom, and the juice is buried in a little bean flour water and poured on the duck meat surface, Or add a pinch of coriander to add flavor.

Accompaniment to meals.