Should you blanch the fried duck intestines, should the duck intestines be blanched Is the duck inte

It is better to blanch a piece of water, because if you fry the duck intestines, it is easy to fry if you fry it for too long, and it is easy to fry it if the time is too short, so blanching a piece of water is boiling water until you put it in and you can scoop it up.

Cooking refers to the art of eating, a complex and regular process of transforming ingredients into food. It is a processing method and method of processing ingredients to make food more delicious, better looking and smelling better.

A delicious dish must have good color, flavor and shape, which not only makes people feel satisfied when eating, but also makes the nutrients of the food more easily absorbed by the body.

Raw materials are the material basis of cooking. With the development of China's economy, cooking raw materials are more colorful, and international cooking raw materials and traditional cooking materials in China are all showing their magic and showing their abilities. Cooking raw materials have been greatly developed and improved in terms of variety, specification, quality, and quantity.

Innovative cooking raw materials, combined with cooking techniques, are transformed into new delicacies to meet the needs of people all over the world, and inject strong vitality into the development of China's cooking.

For example, cooking raw materials chicken, duck, fish, pig, beef, sheep and many other dishes are the result of the hard work, painstaking management, aptitude, rational use of materials, ingenious compatibility, careful cooking, and careful conditioning, which have left a deep-rooted impression in people's minds and formed different cooking schools and food cultures.

However, many new cooking raw materials imported from abroad have entered the catering market, expanding the food structure, injecting new vitality into modern Chinese cooking, and providing sufficient material security. Such as artificially hatched salmon and duckbills.

Fat cows, crocodiles, ostriches, etc., are used skillfully, reasonably, scientifically, economically and boldly, creating a lot of new flavor dishes, adapting to the rhythm changes of the masses in food culture, meeting the pursuit of food at different consumption levels, and opening up a new situation for the comprehensive development and innovation of Chinese cooking.

Such as plant-based cooking ingredients - amaranth, cress, bracken, purslane.

Platycodon, Houttuynia cordata, burdock, toon, bean sprouts, willow buds, locust flowers, perilla leaves.

Mint, lettuce, etc.

Artificially scientifically cultivated such as snow peas, Italian kale, New Zealand.

Cauliflower, French coriander, cherry tomatoes, corn shoots, Hawaii.

Celery, Japanese clover, cherry carrot, purple cabbage, shiitake mushrooms, enoki mushrooms, bamboo sunflowers, flat mushrooms, mouth mushrooms, hair cabbage.

Straw mushrooms have become recognized cooking ingredients.

Stir-fried duck intestines must be blanched first, because there is a lot of mucus on the duck intestines, and it is more refreshing and crispy to fry after the quarrel.

I bought some duck intestines originally wanted to fry and eat, but after preparing the dishes, I thought that this duck intestine should be blanched before frying? If you blanch the duck intestines, is it better to use cold water or hot water?

Do duck intestines need to be blanched?

It is better to blanch a piece of water, because if you fry duck intestines, it is easy to fry if you fry for too long, and if the time is too short, it is easy to fry a few times and not cooked, so blanching a piece of water is boiling water until you put it in and you can scoop it up.

Blanching the duck intestines under cold or hot water.

Boil a pot under water. The duck intestines should be blanched quickly in hot water and then soaked in cold water for a while. Before boiling duck intestines, duck intestines should be processed first, duck intestines are very important digestive organs and excretory organs in ducks, if not carefully handled, there will be a heavy fishy smell and smell, so the duck intestines should be cleaned, and in the pot in the water after boiling at high temperature, so that the cooked duck intestines are delicious.

Precautions for blanching duck intestines.

Duck intestines are easy to cook, blanch in a pot and blanch in hot water for about 5 seconds. When cleaning the purchased duck intestines, you can first rub them with salt, vinegar and cornstarch for 2 to 3 minutes, and then rinse them with water. There are many ways to eat duck intestines, you can add green peppers to stir-fry; You can also make sour and hot duck intestines with capers; You can also make shabu-shabu directly.

Blanch the duck intestines for a few minutes.

Duck intestine is a kind of crisp and tender, good taste food, there are many ways to make duck intestines, no matter what the practice, you need to clean the duck intestines, blanching is also a step to deal with duck intestines, add star anise and ingredients in the water, after the water is boiled, put in the duck intestines for about 1 to 2 minutes to take out, and the duck intestines are removed from a certain fishy smell after cold water again.

Stir-fried duck meat should be splashed first.

The duck recipe is as follows:

Material. 1000 grams of purified duck, 15 grams of ginger, 5 dried chilies, 4-5 pieces of monocrystalline rock sugar, 15 ml of dark soy sauce, salt (optional), 600 ml of beer.

Method. 1.Wash the duck and chop it into pieces (of any size), and crush the whole ginger. Bring water to a boil in a pot, put the duck pieces and cook for 3 minutes to remove the blood.

2.Remove from cold water, drain and set aside.

3.Pour oil into the iron pan and heat it to seventy, stir-fry the duck pieces, keep frying the duck pieces in the pot, force out the moisture in the duck meat, see the duck skin become tighter, the duck pieces are relatively small, transfer the fried duck pieces to the pressure cooker, and the iron pot does not have to be washed.

4.Add the ginger cubes, dried chili peppers, pour in the whole bottle of beer, then cover the pressure cooker and turn to high heat.

5.After waiting for the gas, turn to medium-low heat and simmer for 20 minutes, turn off the heat, and wait for the pressure cooker to deflate naturally.

6.Open the lid of the pressure cooker, move the cooked duck pieces back to the iron pot, pour the dark soy sauce to color, and add rock sugar and salt to taste. Turn on a high heat and cover the pot to collect the soup (if you like to drink more soup, don't collect the juice).

7.Finally, just a small amount of viscous broth remains.

1 kg of duck intestines, 120 grams of shredded green pepper, 6 grams of green garlic. Seasoning: 6 grams of sesame oil, red fried duck intestines.

10 grams of chili oil, 60 grams of green onion and ginger oil, 15 grams of cooking wine, 26 grams of salt, 10 grams of soy sauce, 80 grams of vinegar, 2 grams of monosodium glutamate, 6 grams of shredded green onions.

1.Pick the white oil on the duck intestines, tear off the rectum and cecum (only use the part above the small intestine), open and wash;

2.After straightening out, tie it with a rope from the middle of the intestines, put it in a basin, add vinegar and refined salt, gently rub the duck intestines with your hands, and wash it with water immediately when white foam appears;

3.Then put the intestines in boiling water to scald, and when they are slightly rolled up and the color turns white, quickly take them out and put them into cold water;

4.Remove the cord, cut it into long centimeter segments, scald it with boiling water, and drain the water;

5.Put the shredded green pepper, green garlic and shredded green onion into a bowl, add soy sauce, rice wine, monosodium glutamate, refined salt, and vinegar 5 grams to make juice; 6.Pour the scallion oil into the wok, put it on the fire until it is about to smoke, pour in the prepared juice, then put in the duck intestines and stir-fry for about 10 seconds, add red pepper oil and stir-fry well, and then pour in sesame oil.

I like the chewy texture of the duck intestines the most, it's so delicious.

Ingredients: 200g of duck intestines

300g of leek flowers

Dried chili peppers to taste.

Eat alkali in moderation.

Appropriate amount of green onions. Ginger to taste, peppercorns, peppercorns.

Star anise to taste. Light soy sauce to taste.

Cinnamon to taste. Pepper to taste.

Step 1Use edible alkali to clean duck intestines;

2.Rinse the washed duck intestines with water again, repeat once or twice;

3.Boil the pot water, add Sichuan pepper, dried chili, ginger slices, green onions, star anise, cinnamon and other ingredients, add an appropriate amount of cooking wine and soy sauce, boil for three minutes, and then add the washed duck intestines.

4.After boiling, add another two to three minutes, drain the water, and cut into small pieces;

5.Prepare other ingredients, leek flowers, fresh red pepper and ginger;

6.Heat the pot, add an appropriate amount of oil, add the red pepper and ginger and stir-fry until fragrant;

7.Add the leek flowers and stir-fry;

8.Stir-fry until the leek flowers are slightly soft, add the fried duck intestines and stir-fry together;

9..Stir-fry a few times and add salt and pepper to taste;

10.Stir-fry evenly, remove from the pan and serve.

Tip 1The duck intestines I bought in the supermarket have been pre-treated, and the grease in the middle has been removed (if you don't go, you have to do it yourself), but the smell is still very big, so I will clean it with edible alkali two or three times after I go home;

2.Blanching can not only further remove the odor, but also make the duck intestines pre-cooked in advance, remember that the blanched water is to add ginger, spices, light soy sauce and other seasonings, which can help remove the odor;

3.In order to maintain the crispness of the duck intestines, it can be cut off, so as not to be too old and affect the taste, so the blanching time should not be too long, so the blanched water should be boiled first to make the material play a greater effect;

4.This is a quick stir-fry, the duck intestines have been processed in advance, so first stir-fry the spices, then fry the leek flowers, put the duck intestines into the duck intestines after they are soft, add seasonings and stir-fry evenly.

500g of duck intestines

Accessories green onions. 1 small piece of ginger and 2 slices of garlic.

2 cloves of wild pepper.

50g bean paste.

1 teaspoon sugar. 2 teaspoons to make.

1.Wash the duck intestines, spread them on a cutting board, cut them about 10cm long, and set them aside;

2.Finely chop the green onion, ginger and garlic, cut the wild pepper into sections, and pour the pickled pepper water into a bowl for later use;

3.Add an appropriate amount of water to the pot, wait for the water to boil, add the chopped duck intestines, blanch for 10 seconds and remove immediately;

4.Start another pot, pour in the oil, wait for the oil to be hot, add the bean paste, fry the red oil over medium-low heat, add the wild pepper, green onion, ginger and garlic and stir-fry until fragrant;

5.Pour in the duck intestines, stir-fry, pour in the pickled pepper water, add sugar, and fry for about 2 minutes, then you can get out of the pot.

I like the chewy texture of the duck intestines the most, it's so delicious.

Steam it first. Then fry again. The taste is even tastier.

About 15 seconds.

In fact, the raw duck intestines are cooked as soon as they are scalded in water. Because the intestinal wall of the duck intestine itself is very thin, and there is no fat in it after processing, it will be easy to cook when it encounters water, and it can be eaten in about 15 seconds with only about duck intestines.

If the time is too long, then the duck intestines will be scalded and old, chewing is like chewing beef tendons, chewing can not be chewed, the taste will be much worse, so if you want to eat delicious duck intestines, it only takes 15 seconds to take out and eat.

Selection and storage of duck intestines

The duck intestines are generally milky white, with more mucus, light odor, toughness, and no feces and dirt; When purchasing, if the duck intestine is darkened, light green or gray-green, the tissue is soft, there is no toughness, there is less mucus and the smell is heavy, it means that the quality is not good, and it is not suitable to buy.

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 to cook and tease the kernel, take out the cold water to cool, and then wipe off the surface moisture, to wrap the fresh-keeping bag into a small package, directly refrigerated and preservation, generally can be kept fresh for 3-5 days without deterioration.