How to make duck tamales delicious

Steamed duck with lotus leaf powder.

Ingredients: Half a duck.

Excipients: 2 lotus leaves, 6 tablespoons of rice.

Seasoning: 1 teaspoon salt, 1 tablespoon soy sauce, 5 grams of ginger, 1 2 tablespoons Sichuan pepper, 7 dried chilies, 1 2 tablespoons sweet noodle sauce, 1 tablespoon rice wine, 1 2 teaspoons five-spice powder.

The practice of steamed duck with lotus leaf powder.

1.Wash the duck and chop it into pieces.

2.Bring the pot to a boil, over medium-low heat, add rice, peppercorns and dried chili peppers and shovel constantly, and turn off the heat when the rice turns yellow.

3.Put the fried rice, dried chili peppers and Sichuan peppercorns together in a grinding cup and grind them into a fine powder.

4.Boil enough cold water in a pot to cover the duck meat, add the duck meat, boil the water for 30 seconds and turn off the heat.

5.Wash the duck meat with water, drain the water, add minced ginger, five-spice powder, soy sauce, rice wine, sweet noodle sauce and a little salt, grasp and marinate for 30 minutes.

6.Add steamed pork rice noodles and grasp them well, so that each duck piece is evenly coated with rice noodles.

7.Take the lotus leaf and rinse it with water, put the mixed duck meat on the lotus leaf, and wrap it tightly.

8.After wrapping, put it on another lotus leaf and wrap it tightly.

9.Put the lotus leaf duck meat bun into the steamer, boil over high heat, and then steam it over medium-low heat for about 50 minutes.

Cooking skills. 1. The feed that ducks eat now is more complicated, so rinse it with water and then rinse it to achieve the purpose of removing the fish, and you can also rinse the duck meat with water;

2. If you don't eat chili peppers, don't put dried chili peppers when frying rice, but the duck meat is a little spicy and delicious;

3. If you don't have a grinding cup at home, you can go to the supermarket to buy ready-made steamed pork rice noodles;

4. Adding sweet noodle sauce to the duck meat can make the duck meat more fragrant, but the color is a little heavy after steaming for a long time, and you don't like it, so you can change it to oyster sauce or finely chopped Pixian bean paste.

The duck meat must be fresh, cut into pieces after cleaning, not too big a piece, and then put salt, marinate in cooking wine for about 10 minutes, and then fry a little oil in the pot, do not fry for too long, and finally pour in rice noodles (rice noodles should be soaked in water first, or not too dry and not easy to cook, if you buy it outside, you don't need to add salt!) Grind it yourself and put some seasonings) Mix the ginger into the steamer, boil it over high heat and then use medium heat to steam, and then steam it over low heat when you smell the fragrance until you can easily insert it into the meat with chopsticks! Sprinkle chopped green onions before cooking!

Soak the duck meat in cooking wine ginger water for 30 minutes, wash and drain. Blanch the tips of the bamboo shoots and tear the strips. Put the duck meat in a bowl, add chopped pepper, garlic slices, ginger, oyster sauce, refined salt, sugar, pepper, mix well and marinate for 30 minutes.

Black fungus and bamboo shoot tips are spread on the bottom of the steaming bowl. Add cornstarch and cooking oil to the duck meat, mix well, spread it on a steaming bowl, and put it in an electric pressure cooker. Select the waterless baking function and turn on the steaming function.

Ingredients: duck meat, cooking wine, chopped pepper, garlic slices, ginger, oyster sauce, refined salt, sugar, pepper, bamboo shoots, fungus, corn starch, cooking oil.

1. Soak the duck meat in cooking wine and ginger water for 30 minutes, then clean it and drain it for later use.

2. Blanch the tips of the bamboo shoots, then tear them into small strips, soak the black fungus and wash it.

3. Put the drained duck meat into a deep bowl, add chopped chili, garlic slices, ginger, oyster sauce, refined salt, sugar, pepper, mix well and marinate for 30 minutes.

4. Spread the black fungus and bamboo shoot tips into the bottom of the steaming bowl.

5. Add cornstarch and cooking oil to the marinated duck meat.

6. After stirring and mixing evenly, spread it evenly on the previous steaming bowl, put it in the electric pressure cooker, and buckle a bowl on top. Avoid steaming when the water vapor falls into the bowl.

7. Select the waterless baking function and turn on the steaming function.

After a few minutes, the steaming function is over, take out the steamed duck meat after relieving pressure, and sprinkle an appropriate amount of chopped green onions on the surface.

1.Cut the washed duck into small pieces, cut the carrots diagonally, slice the ginger and wash the cinnamon.

2.Put the duck meat into salt, ginger, cinnamon, marinate for half an hour, put it in the glutinous rice flour and wrap it slowly, so that the duck meat is covered with glutinous rice flour, depending on personal preference, you can add a small amount of cooking wine or water, and then continue to wrap the glutinous rice flour, so that the glutinous rice flour is evenly wrapped on the duck meat.

3.Put the prepared duck meat in the pot, put the chopped carrots on the top, sprinkle a little salt, and steam for half an hour.

1. Ingredients: 700g of duck meat, 100g of vermicelli, 1 sour radish, 3 garlic, a small amount of green onion, an appropriate amount of ginger, three pounds of green pepper, and an appropriate amount of red pepper.

2. Before making it, blanch the duck and wash off the foam. Add oil, sauté the ingredients until fragrant, and fry the duck dry.

3. Add water to a boil over high heat and simmer over low heat for 30 minutes.

4. Add salt, chicken essence, soy sauce and a small amount of sugar, and then cook for 5 minutes to taste.

5. Put the bowl out of the pot. Boil water in another pot, cook the pre-soaked vermicelli, put it in a bowl, drizzle with duck whistle, sprinkle with chopped green onions, and most importantly, a few drops of mountain pepper oil!

【Steamed duck】

Ingredients: duck meat, bamboo shoots, fungus, chopped pepper, garlic, ginger, green onion, salt, oil, oyster sauce, sugar, pepper, corn starch.

Method: Step 1: Prepare all the ingredients, wash and dry the duck meat for later use; Peel the tips of the bamboo shoots, wash them and set aside, cut the garlic into cloves, shred the ginger, cut the green onion into chopped green onions, and soak the fungus, wash and tear them into small pieces.

Step 2: Put the duck meat in a bowl, add cooking wine, ginger and water and soak for half an hour; Put the tips of the bamboo shoots into a pot of boiling water, blanch the water for three minutes, then take it out, let it cool and tear it into small strips by hand.

Step 3: Wash and drain the soaked duck meat, then put it in a bowl, add chopped chili, ginger, garlic, oil, salt, sugar, pepper, and marinate evenly for half an hour.

Step 4: Spread the prepared bamboo shoots and fungus at the bottom of the bowl, then pour the marinated duck meat on top and spread it evenly, then put the bowl in the electric pressure cooker, steam it through water, and sprinkle with chopped green onions after steaming and eat.

In this way, a bowl of steamed duck meat with full color and flavor is ready, and when you are usually too lazy to fry duck or stew duck at home, you can steam a bowl of duck meat in this way, and it tastes very fragrant and soft.

Ingredients: 1000g of duck meat

500g of cowpeas

Authentic canola oil 200g

Appropriate amount of bean paste.

Cooking wine to taste. Sugar to taste.

Chicken essence, appropriate amount of monosodium glutamate.

Pickled peppers, pickled ginger a little.

Millet 30g chopped green onion to taste.

Step 1: Boil the duck meat in a pot with cold water and boil the water.

Step 2After the water is boiled, rinse off the pan with cool boiled water to remove the foam, and then pour into a large container Step 3

Add all the spices here!

Step 4 I use this packaged powder, which has a packet of seasoning in it, and there is also salt in the powder, so there is basically no need to add salt separately!

Step 5Because there was too little powder in the previous step, I went to buy extra powder! The amount of flour must be added enough to cover each piece of meat.

Step 6: Finally join Xiaomi.

Step 7: This is the final state.

Step 8: Start mixing cowpeas! Add the seasoning to taste and add some cooking oilStep 9

Steam in a pot, first put the cowpeas, then the duck meat.

Step 10: Add meatStep 11

Steam on high heat for an hour! Pay attention to the amount of water in the pot.

Ingredients: 4 servings.

Half a duck adjuncts.

200 grams of rice noodles, 1 piece of ginger, 2 tablespoons of chili powder, 2 tablespoons of salt, 30 ml of oil, 20 ml of cooking wine, steamed duck with rice noodles Step 1

Wash the duck and cut it into pieces, stir out the oil in the pot, add an appropriate amount of oil and salt, add ginger, chili powder, rice noodles, cooking wine, and stir-fry for 4 minutes, step 2: put it in the rice cooker and steam for 50 minutes.

Step 3: Serve out.

Cuisine and efficacy: Shanxi cuisine.

Private dishes, old people's recipes, spleen-strengthening appetizer recipes.

Malnutrition recipes.

Taste: salty and umami Process: steamed powder.

Ingredients for steamed duck:

Ingredients: 1250 grams of duck.

Excipients: 80 grams of rice.

Seasoning: 2 grams of five-spice powder, 30 grams of sweet noodle sauce, 5 grams of ginger, 10 grams of shallots, 15 grams of rice wine, steamed duck characteristics:

The color is golden, the duck meat is fat, the rice flour is oily, and the fragrance is attractive.

1.Slice the duck meat into 5

centimeters long, centimeters wide

centimeter-thick sheets;

2.Mix the duck slices with rice wine, five-spice powder, sweet noodle sauce, green onion and minced ginger and marinate slightly;

3.Soak the rice in clean water and drain it;

4.Drain the rice and roll it out into coarse rice flour, add the duck meat and mix well;

5.Mix the duck meat with rice noodles neatly into a steaming bowl, steam it for about 2 hours, take it out, and put it on a flat plate.

Tips for making steamed duck:

The fire is sufficient, steamed until crispy, and if the heat is slightly underheated, the flavor is not good.

Tip - Food Restraint:

Rice: Tang Mengxu: "Japonica rice should not be eaten with horse meat, and tumors will occur." Don't eat with the ears of the cang, it's heart-wrenching. ”

Qing Wang Yuying: "Although the fried rice is fragrant, the dryness fuels the fire, and those who are not cold and diarrhea should avoid it." ”

Ingredients: 1250 grams of duck.

Excipients: 80 grams of rice.

Seasoning: 2 grams of five-spice powder, 30 grams of sweet noodle sauce, 5 grams of ginger, 10 grams of shallots, 15 grams of rice wine.

Preparation of steamed duck:

1.Slice the duck meat into 5 cm long, cm wide and cm thick slices;

2.Mix the duck slices with rice wine, five-spice powder, sweet noodle sauce, green onion and minced ginger and marinate slightly;

3.Soak the rice in clean water and drain it;

4.Drain the rice and roll it out into coarse rice flour, add the duck meat and mix well;

5.Mix the duck meat with rice noodles neatly into a steaming bowl, steam it for about 2 hours, take it out, and put it on a flat plate.

The practice of steamed duck.

Half a duck as the main ingredient.

Appropriate amount of chili powder, appropriate amount of cooking wine, appropriate amount of salt, a piece of ginger, appropriate amount of garlic, a few peppercorns, and an appropriate amount of oil Step 1Prepare half a duck to wash.

2.Cut the duck into cubes.

3.Ginger slices.

4.Finely chop the garlic.

5.Add the duck meat, garlic and ginger to stir-fry the oil, then add some oil.

6.Add an appropriate amount of chili powder and peppercorns and stir-fry.

7.Add cooking wine, rice flour, salt and stir-fry.

8.Add an appropriate amount of water to the rice cooker and put it on the rack.

9.Put the duck meat in a bowl and put it in the rice cooker.

10.Press the button to steam the chicken for 30 minutes.

11.Just take it out.