-
Anonymous users2024-02-12It is recommended to find a chef school to consult.
-
Anonymous users2024-02-11The practice of fragrant duck sausage.
1.Soak the duck sausage in water.
2.Scrub the duck sausage with salt.
3.Each part is carefully scrubbed with salt to remove grease and dirt until the water is clear.
4.Blanch the duck sausage in a pot.
5.Wait for the pot to boil and add rice wine to remove the smell.
6.When the foam boils, turn off the heat.
7.Wash the duck sausage and cut it into two sections.
8.Put water and fennel in the pot and start marinating the duck sausage.
9.Pour in an appropriate amount of light soy sauce.
10.Add three more chillies.
11.Marinate the sauce to dry a little, then turn off the heat and remove from the pot.
The taste of duck sausage is indeed very good, and the nutritional content is also very high, it is some animal offal containing higher nutrients, not only rich and colorful protein, vitamin D, B, but also with calcium, iron and other nutrients, can promote the body's basal metabolism at a certain level, maintain the heart, digestive tract and its human brain, very good treatment of blood in the stool, kidney deficiency, bedwetting and other diseases.
Duck sausage is a very common ingredient, and the general group can use it with peace of mind, but the amount should not be too large, just moderate.
-
Anonymous users2024-02-10Duck intestines are delicious to make dry pot duck intestines. Here's how:Tools Ingredients: 1 pound of duck intestines, 1 spoonful of oil, 1 spoonful of salt, 2 green peppers, 1 red pepper, 2 spoons of raw and old soy sauce, 3 grams of green onions, 5 grams of ginger, 5 grams of garlic.
1. Wash the duck intestines, then put them in the boiling pot and blanch them, then take them out and cut them into sections for later use, clean the green and red peppers with cleaning, then cut them into sections for later use, clean the green onions, ginger and garlic with water, and then cut them into minced pieces for later use.
2. Prepare a clean and waterless pot, then put it on the fire to heat, and then put the duck intestines in it and fry it dry.
3. Stir constantly with chopsticks to fry the water of the duck intestines.
4. Prepare a large bowl of clean and water-free water, then put out the fried duck intestines and set aside for later use.
5. After the duck intestines are served, pour in an appropriate amount of cooking oil and heat them violently, then put the ginger and garlic and stir-fry until fragrant.
6. Add the green and red peppers and stir-fry slightly until slightly soft.
7. Pour in the duck intestines and stir-fry until smooth.
8. Add salt, then pour in a little light soy sauce, stir evenly and remove from the pot.
-
Anonymous users2024-02-09Ingredients: 500g duck intestines.
Excipients: 250g green pepper.
Seasoning: 30 grams of coriander, 50 grams of shallots, 3 grams of salt, 20 grams of cooking wine, 3 grams of monosodium glutamate, 10 grams of vinegar, 5 grams of sesame oil, 15 grams of chili oil.
Preparation of cold salad duck intestines:
1.First cut open the duck intestines, rinse them with water, put a little vinegar and salt and rub them vigorously, and wash them with water after foaming;
2.Blanch the washed duck intestines in boiling water, put them in a basin of cold water to cool after taking them out, and then change the knife and cut them into sections;
3.Wash the green onions, coriander, and green peppers and cut them into shreds equal to the length of the intestines;
4.Add duck intestines, vinegar, salt, monosodium glutamate, cooking wine, sesame oil, etc. to the green onion, coriander and green pepper shreds, mix evenly together, and then put on a plate.
Duck intestines are loved by many people, this kind of food has a lot of good ways to make, and eating duck intestines does not have any harm to human health, but when eating duck intestines, it is also necessary to have some understanding of its production methods, so that when making, you will know how to make the best, what kind of production methods are in the practice of duck intestines? >>>More
Ingredients: 1 air-dried duck, appropriate amount of white radish, a little oil, an appropriate amount of pepper, 3 grams of wolfberry, an appropriate amount of sugar, and a little coriander. >>>More
Duck rack tofu soup IngredientsA little duck rack, a piece of tofu, four mushrooms, a little coriander, ginger, a little garlic, 10 peppercorns, 1 tablespoon pepper, 2 tablespoons of cooking wine, 2 tablespoons of salt, 2 tablespoons of chicken essence, 1 tablespoon of sugar, 1 tablespoon of vinegar, 2 tablespoons of light soy sauce, a little cooking oil, two large bowls of water Method 1, after blanching the tofu, set aside, put the duck rack in boiling water and blanch it slightly and take it out 2. Tear the mushrooms into small pieces, shred ginger, mince garlic, and cut coriander into small pieces 3. Add two large bowls of water after adding the duck rack and stir-fry it slightly 5. After boiling for two minutes on high heat, add salt, cooking wine, vinegar, light soy sauce and pepper, turn to low heat and simmer for ten minutes 6, then add tofu and shiitake mushrooms and stew for five minutes 7. Put in chicken essence and sugar before leaving the pot, and sprinkle in coriander Salt and pepper duck rack Ingredients: 1 pair of roast duck racks, 5 grams of salt, 8 grams of pepper noodles, 5 grams of chili noodles, and 50 grams of coriander Method 1Chop the roast duck into small pieces, remove the fat part, heat the wok without oil to 3 hot, put in the duck fat to stir out the oil, and then remove the oil residue, put in the duck bones and slowly stir out the fragrance over low heat, until the duck bones become crispy; 2.At this time, pour out the excess grease in the pot, adjust the heat to medium-high heat, add salt, pepper noodles and chili noodles and stir well, and finally sprinkle with coriander and mix well. >>>More
Method. Wash the sausage and cut into oblique slices.
Pour salad oil into the pan, heat the oil pan (oil temperature is about 150-160 degrees), fry until golden brown, and then fry it twice (crispy), the second re-frying time is about 30 seconds, drain the oil from the pan (you can use an oil-absorbing paper towel to spread it on the plate to absorb oil), attach the sauce or sprinkle with a little pepper and salt to complete. >>>More
Normally, we throw away the chicken intestines when we eat chicken, the main reason is that the chicken intestines are difficult to handle. In fact, chicken intestines are very delicious when stir-fried, and they are definitely a delicacy that goes with wine and rice. There are many ways to fry chicken intestines, and I will introduce the specific methods and processing methods of chicken intestines as follows for friends' reference. >>>More