How much water and spices should be put in ten catties of duck head

How much water and spices need to be put in ten catties of duck head can be explained from two aspects: the list of ingredients and the production steps.

In terms of the list of ingredients, ten catties of duck head need to put about 8-10 liters of water, as well as the following spices: about 20 star anise, about 20 grass fruits, about 50 dried chilies, 2-3 cinnamon, and an appropriate amount of eight spices.

In terms of the production steps, first mix the above spices into a gauze bag. Then, weigh the amount of water and put it in a pot to heat, wait for the water to boil, put in the duck head, and then put in the spices in the gauze bag. After that, after boiling on high heat, turn to low heat and cook slowly, until the duck head is cooked, then add salt, monosodium glutamate and other seasonings, adjust according to taste.

Finally, put the duck head on a plate and enjoy the rich aroma with the soup.

The above is a list of ingredients and steps to make ten catties of duck head. Depending on personal tastes and preferences, the type and amount of spices can be appropriately adjusted.

10 kg of duck head, 10 kg of brine, spices needed: star anise: 15 grams, cinnamon 10 grams, grass fruit 10 grams, kaempfera 15 grams, cloves 5 grams, cumin 15 grams, angelica dahurica 30 grams, white buckle 20 grams, grass cole 10 grams, tangerine peel 15 grams, licorice 10 grams, fragrant fruit 10 grams, angelica sinensis 25 grams, grass row 10 grams, ginger 200 grams, green onion 200 grams, Sichuan pepper 10 grams (according to the taste), 10 grams of chili pepper (according to the taste) 120 grams of salt, chicken essence 140 grams, rock sugar 20 grams, 300 grams of spicy marinade base, 800 grams of spicy marinade.

1: First, soak the spices in hot water for half an hour.

2) Rinse the duck head in cold water for 1 hour to rinse the blood.

3: Add 50 grams of white wine to the duck head that has been bleached and remove the smell.

4: Remove the blanched duck head, wash it with cold water and set aside.

5: 10 pounds of bone broth (better with old marinade), add spicy marinade base, spicy marinade, spices, salt, chicken essence, rock sugar, sugar color, ginger, chili pepper, Sichuan pepper and boil together for 1 hour to produce fragrance, 6: Put in the duck head, boil over high heat, marinate over low heat for 20 minutes, turn off the heat and soak for 1 hour.

1 duck head is about 200 grams. Duck head is relatively high in calories, containing more than 130 calories per 100 grams of duck head. Duck heads should not be eaten too much.

Chicken heads, goose heads, etc. should not be eaten more, and the reason is similar. Many people like to eat chicken, duck, goose and fish heads. The calories per 100 grams of braised duck account for about 11% of the total daily calorie intake of adults to stay healthy.

How to cook duck head:1. Heat the oil in the pot over medium heat until hot.

2. Add dried chili peppers, Sichuan peppercorns, ginger slices, garlic slices and stir-fry until fragrant.

3. Add the broth, star anise, and grass fruit.

Licorice, cloves, cinnamon, cumin.

Bay leaves, dark soy sauce, light soy sauce, oyster sauce, salt, sugar, turn to high heat until the whole braised soup boils, turn to low heat for 1 hour, the fragrance overflows, and the brine is cooked.

4. Pour the boiling brine into the casserole, put in the duck head, bring to a boil over high heat, turn to low heat and boil.

1 hour is sufficient.

One duck head is estimated at 45 grams. Duck is a general term for waterfowl in the duck subfamily of the order Duckidae, or true duck. The duck head refers to the head of the duck, which is relatively small in size with a short neck and a large beak.

The legs are located at the back of the body, and the gait is swaying. Ducks have a gentle temperament and show sex differences in their calls and plumage. All of the ducks, with the exception of the Shelduck and the Sea Duck, reach sexual maturity within the first year.

How to choose a duck head:First of all, you can look at the knife edge on the duck's head. If the duck is slaughtered directly when it is alive, then the knife edge will not be particularly neat, and there is also a reason for blood flow, and there will be a certain amount of blood infiltration on the duck's head.

If it is a dead duck, then there will be no blood on the knife edge, and the knife edge will be very neat.

Another way is to look at the duck's eyeballs, the eyes on the fresh duck's head are generally full, and the color will be brighter, and if you look closely, you will find that the eyes on the fresh duck's head will be half-open or fully open. If the eyes on the duck's head have been deeply sunken, it means that the duck's head has been sitting for a long time. Such a duck head must not be bought.

75 catties of water and 24 catties of duck head need to be put in about catties of salt. The amount of salt depends on personal taste and the weight ratio of the ingredients, generally speaking, for 75 catties of water and 24 catties of duck head, the amount of salt can be calculated according to the following method: according to the weight of the water, which Qi calculates the amount of salt:

In general, it is appropriate to have a salinity of about 1% for cooking water, which is to multiply the weight of the water. Therefore, the amount of salt used in 75 catties of water is 75* catties. Adjust the amount of salt according to the weight ratio of the ingredients:

The weight of the duck head is 24 catties, and the amount of salt can be adjusted appropriately according to the weight ratio of water and duck head. Generally speaking, it is more appropriate for the weight of the duck head to account for about 10% of the total weight, that is, 24 (75+24)=. Therefore, you can add some moderate amount of salt on top of the salt, so that the total salt amount accounts for about 10% of the total weight.

To sum up, according to the above two methods, 75 catties of water and 24 catties of duck head need to be put into about catties of salt. It should be noted that the above calculation results are for reference only, and the specific dosage needs to be adjusted according to personal taste and actual situation.

Summary. According to the general cooking experience, to cook a dish of 75 catties of water and 24 catties of duck head, you need to add an appropriate amount of salt for seasoning, and the amount of salt added should be calculated according to the weight ratio of the whole ingredient, generally 1% -2%. Therefore, if the total weight is 75 kg + 24 kg = 99 kg, then the amount of salt that needs to be added during cooking is 99 kg * 1% - 2% = kg between catty.

If you convert the unit of salt to grams, you need to add between 480 grams and 960 grams of salt. However, the actual amount of cooking seasoning should be adjusted according to personal taste and the use of other condiments.

According to the general cooking experience, to cook a dish of 75 catties of water and 24 catties of duck head, you need to add an appropriate amount of salt for seasoning, and the amount of salt added should be calculated according to the weight ratio of the whole ingredients in Xiaozhou, generally 1% -2% proportion. Therefore, if the total weight is 75 kg + 24 kg = 99 kg, then the amount of salt that needs to be added during cooking is 99 kg * 1% - 2% = kg between catty. If you convert the unit of salt to grams, you need to add between 480 grams and 960 grams of salt.

However, the actual amount of cooking seasoning should be adjusted according to personal taste and the use of other finch condiments.

Not yet. According to the general cooking experience, to cook a dish of 75 catties of water and 24 catties of duck head, you need to add an appropriate amount of salt for seasoning, and the amount of salt added should be calculated according to the weight ratio of the whole ingredients in Xiaozhou, generally 1% -2% proportion. Therefore, if the total weight is 75 kg + 24 kg = 99 kg, then the amount of salt that needs to be added during cooking is 99 kg * 1% - 2% = kg between catty.

If you convert the unit of salt to grams, you need to add between 480 grams and 960 grams of salt. However, the actual amount of cooking seasoning should be adjusted according to personal taste and the use of other finch condiments.

Odd. It's been a long time.

The one above is right.

I can't understand it.

It's between one and two pounds of salt.

Look at the taste of each place and increase the amount appropriately.

Is it the same with essence of chicken?

Essence of chicken is not, essence of chicken can't be added so much.

How much MSG to add.

How many catties of oil do you need to put in.

The calculation of the dosage of chicken essence should be based on the actual situation, and generally needs to be decided according to factors such as the weight, taste preference and dosage specification of the ingredients. In addition, the dosage of chicken essence varies from brand to brand and type. However, if you want to give a rough reference value for the amount of chicken bouillon, you can calculate it according to the ratio of 1 gram of chicken bouillon to flavor 500 grams of ingredients.

Therefore, for 75 catties of water and 24 catties of duck head, the total weight is about 99 catties, which is 4950 grams. If you calculate according to this ratio, you need about 10 grams of chicken essence. It should be noted that this calculation result is for reference only, and the specific amount should be adjusted according to actual needs to achieve the best taste effect.

In addition, if there are special taste preferences or health needs, the amount of chicken essence should be reduced or increased accordingly.

Ok thanks.

It's about a pound of oil.

Summary. Hello. 30 pounds of water are needed.

It is better to have no more than the duck's head and neck. The water immersion method is suitable for the pickling of small pieces or raw materials with a large fishy smell, such as duck head, duck neck, whole duck, fat sausage, etc. Generally, for every 20 catties of water, you need to add catties of salt, and you also need to add a certain proportion of peppercorns, chili peppers, ginger, green onions, cooking wine and other fishy materials.

The marinating time of raw materials is generally about 2 hours.

How much water is needed for 20 catties of duck head and duck neck.

Hello, I am helping you to inquire about the relevant information and will reply to you immediately.

Hello. 30 pounds of water are needed. It is better to have no duck neck.

The water immersion method is suitable for the pickling of small pieces or raw materials with a large fishy smell, such as duck head, duck neck, whole duck, fat sausage, etc. Generally, every 20 catties of water need to be salted, and a certain proportion of peppercorns, chili peppers, ginger, green onions, cooking wine and other fishy materials need to be added. The marinating time of the raw materials is about 2 hours.

Summary. Hello dear! <>

Marinate 100 kg of roast duck and put 20kg of cooking wine. Because cooking wine is needed for each duck, how much cooking wine is needed for 100 ducks can be calculated by the following: cooking wine needed for 100 ducks = cooking wine needed for each duck Number of cooking wine needed for 100 ducks = 100 = 20kg Therefore, if you want to marinate 100 roast ducks, you need to use 20kg of cooking wine.

How much cooking wine to marinate 100 catties of roast duck.

Hello dear! <>

Marinate 100 kg of roast duck and put 20kg of cooking wine. Because each duck needs cooking wine, how much cooking wine is needed for 100 blind finch ducks can be calculated by grinding the following: cooking wine needed for 100 ducks = cooking wine needed for each duck Number of cooking wine needed for 100 ducks = 100 = 20kg Therefore, if you want to marinate 100 roast ducks, you need to use 20kg of cooking wine.

Hello dear! The above results are obtained according to the marinating method and ratio of roast duck. The marinating method and proportions are as follows:

10kg of duck, salt, white sugar, monosodium glutamate, 5 grams of green onions, ginger, pepper, star anise, cinnamon, cloves, white cardamom, grass fruit, nutmeg, sand kernels, angelica, cumin. I hope my reply will help you. Have a great day!

Hello dear! I'm sorry! Because of my remorse, Li Tong gave the wrong result by a clerical error.

The correct result is as follows: with 10kg of duck as the base of the number of cooking wine, every 1kg of duck needs cooking wine, then 100 kg (50kg) of duck needs 50 = 1kg.

Summary. Hello dear, glad to answer this question for you, <>

When marinating roast duck, the following factors are usually considered: the weight of the roast duck, the time it has been marinated, the concentration of the marinade liquid, and personal taste. Generally speaking, each catty of roast duck needs to use about 20 grams of cooking wine for marinating, so 100 catties of roast duck need to use 2000 grams (that is, 2 kg) of cooking wine.

However, the exact amount to use needs to be adjusted according to individual taste and the recipe of the marinade. It is recommended to try to adjust it appropriately during the marinating process to find the ratio that best suits your taste!! <

How much cooking wine to marinate 100 catties of roast duck.

Hello dear, I'm glad to answer this question for you, <>

When marinating roast duck, the following factors are usually considered: the weight of the roast duck, the time it has been marinated, the concentration of the marinade liquid, and personal taste. Generally speaking, each catty of roast duck needs to use about 20 grams of cooking wine for marinating, so 100 catties of roast duck need to use 2000 grams (that is, 2 kg) of cooking wine.

However, the specific amount of sail hail needs to be adjusted according to personal taste and the recipe of the marinade. It is recommended to try to adjust the crack during the pickling process to find the ratio that best suits your taste!! <

When marinating roast duck, in addition to cooking wine, you also need to use other pickling raw materials such as salt, sugar, ginger, garlic, fragrant leaves, pepper, cinnamon, etc. The amount of these ingredients also needs to be adjusted on a case-by-case basis to achieve the best curing results. The marinating time is also one of the factors that affect the taste of roast duck.

Generally, the marinating time needs to be adjusted according to the size of the roast duck and personal taste. Marinating for too long may cause the roast duck to become too tender and lose its texture, and too short a marinating time may cause the taste to be less flavorful. In general, the marinating time is between 12-24 hours.

It is recommended to wash the surface of the buried roast duck with water before pickling to remove the dirt and blood on the surface, so as to ensure the taste and hygiene of the roast duck!! <