How to make a cold duck reward, spicy and delicious?

The duck goods are cooked, divided into small pieces and plated, minced garlic, chili oil, coriander, millet spicy, the taste is very fresh, sesame oil monosodium glutamate, salt is mixed well and poured on the duck goods.

Put the cucumber shreds, onion shreds, and duck in a bowl, add minced garlic, salt, chicken essence, pepper, sugar, and sauce, and stir well.

Wash the duck's paws and cut off the toenails. Break the part where the foot bar and the ball of the foot are connected, that is, try to break the joint part as much as possible. This makes it easy to remove the bones after cooking.

Put the duck paws in a pot under cold water, add 1 pinch of Sichuan peppercorns, 2 tablespoons of cooking wine, and start blanching. After the water boils, after boiling for 10 minutes, remove the duck paws and rinse with cold water to cool down quickly. This step is to make the duck paw more bounced.

If you are too troublesome, you can also skip this step. Then throw the duck paws back into the pot and continue to cook. Cook for another 10 minutes, turn off the heat and simmer for 5 minutes.

Take a large bowl, put the blanched duck paws, add the millet pepper, minced ginger, minced garlic and shallots. Take a small bowl, add light soy sauce, dark soy sauce, vinegar, salt, sugar, and mix with twice the amount of cool white and mix well. Taste it, not enough to adjust it.

Pour the seasoned sauce into the duck paw, add chili oil and pepper oil, mix well, then cover with plastic wrap, put in the refrigerator for more than 2 hours, and you can eat.

Ingredients: about 200 grams of duck, about 200 grams of two cucumbers, half an onion, 1 coriander, 1 tablespoon minced garlic.

Seasoning: 1 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp spicy pepper oil, 1 2 tsp Sichuan pepper oil, a pinch of sugar.

**。1. If the duck reward is frozen or refrigerated, it must be taken out and thawed in advance for later use, so that the duck fat is easy to mix and not affect the taste. Coriander and cucumber wash and drain the water for later use, take half a onion, you can add more spikes if you like onions, onions are cut into cubes or shreds, cucumbers can be sliced or cut into strips, garlic minced for later use;

Put the cucumber, onion and duck in a mixing bowl, add the minced garlic, then pour in the seasoning and mix with the ingredients in the bowl again.

**。3. Finally, sprinkle in the chopped coriander and stir to serve. Those who don't like coriander can switch to shredded green onions or garlic sprouts. The crisp cucumbers, onions and ducks in this salad are eaten together, the taste is richer and not greasy, and friends who love to try it can try it!

Materials:

300 grams of Yilan duck, 1 red pepper, 1 green garlic, and an appropriate amount of red wine vinegar.

Method

1.Yilan duck is peeled and cut into shreds for later use.

2.Wash the red pepper and remove the seeds, cut into shreds and set aside.

3.Wash the green garlic, remove the rough fibers and shred for later use.

4.Mix all the ingredients together and mix well, then put them in a salad dish and drizzle with red wine vinegar and acacia juice.

The taste of duck gizzard is great, how to season duck gizzard in cold salad? Let's take a look at this problem**, I hope these contents can help friends in need.

Method 1 of making duck gizzard with cold vegetables.

Ingredients: 6 duck gizzards, 3 cloves of garlic, 12 grams of ginger, 10 grams of green onions, 15 grams of salt, 5 grams of coarse black pepper, 250 grams of water. Coleslaw sauce:

5 grams of white vinegar, 5 grams of sesame oil, 5 grams of white sugar, 3 grams of salt, 20 grams of garlic, 7 grams of ginger, appropriate sauce for stewed duck gizzards, and moderate flavor.

Method: 1. Peel 3 cloves of garlic in the raw materials and use them whole, without chopping.

2. A large piece of 12 grams of ginger can be flattened.

3. Clean and cut the green onion into sections and bury it.

3. In the condiment sauce: peel the garlic and chop the minced garlic for pre-embedding. Peel the ginger and chop the minced ginger for pre-burial.

4. Clean the duck gizzards, put the duck gizzards and all the ingredients in the raw materials into a small rice cooker and cook for 3 hours.

5. Mix all the ingredients in the ancestral secret recipe of the salad sauce.

6. Take out the stewed duck gizzard and cut it into slices, add the prepared salad sauce and stir with Xianglai.

The second method of mixing cold vegetables and duck gizzards.

Ingredients: 400 grams of duck gizzards, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of garlic paste, appropriate amount of light soy sauce, appropriate amount of sugar, appropriate amount of fried sesame seeds.

Method: 1. Prepare the duck gizzard and remove it clean and tidy.

2. Bring the water to a boil, put the duck gizzard into the water, and add the ginger slices, green onions, sugar, and cook on low heat for 20 minutes.

After a few minutes, remove the boiled duck gizzard and let it cool.

4. Cut the duck gizzard into slices.

5. Boil a boiling oil and pour it over the green onions, ginger slices, garlic paste, and fragrant liri.

6. Put the green onion and fragrant lai into the duck gizzard, sprinkle with sesame seeds, and pour delicious fresh soy sauce.

7. Stir and wait until even.

The third method of mixing cold vegetables and duck gizzards.

Ingredients: duck gizzard, ginger slices, Sichuan pepper, wine, shallots, spicy oil, delicious fresh soy sauce, oil consumption, white vinegar, millet pepper, salt, edible oil, method:

1. Clean and tidy the duck gizzards, add ginger slices to the pot on cold water, brew wine, and peppercorns and cook them together for 25 minutes, and cook until they can be pierced with chopsticks.

2. Remove the duck gizzard from the pot and soak it in the cold water prepared in advance.

3. After drying the water, cut the duck gizzard into pieces, memorize it, be sure to cut it thinner, and cut it thinner, so that you can eat it with color and flavor.

4. Add minced garlic, shallots, millet pepper, pour in some boiling oil, and then take refuge in pumping, oil consumption, white vinegar, a spoonful of oil and spicy seeds, and green onions.

5. Stir well and eat.

When making cold duck gizzards, you can first take an empty bowl, and then put an appropriate amount of minced garlic, green onions, and ginger condiments in it, and then add light soy sauce, oyster sauce, sugar, chicken essence, monosodium glutamate, salty salt, pepper oil, sesame pepper oil and other condiments, stir properly, add an appropriate amount of cold white boil after stirring evenly, add minced red pepper and coriander, so that the taste will be particularly good.

Put the garlic in a bowl, add the light soy sauce, aged vinegar, sugar, sesame oil, pickled pepper sauce, stir well, prepare some sauce and coriander, and put all these ingredients into the duck gizzard.

If you don't season it with some sesame oil and chili oil, the taste will be better, and you must add some sesame oil, and this will increase the taste and make it more delicious.

Put soy sauce, vinegar, green onion, ginger and garlic in the duck gizzard, and then add some cooking wine and oil to adjust the taste.

Ingredients: 6 duck gizzards, 3 cloves of garlic, 12 grams of ginger, 10 grams of green onions, 15 grams of salt, 5 grams of coarse white pepper, 250 grams of water. Stir with cold vegetable sauce:

5 grams of rice vinegar, 5 grams of sesame oil, 5 grams of sugar, 3 grams of salt, 20 grams of garlic, 7 grams of ginger, moderate sauce of stewed duck gizzard, and appropriate coriander.

1. The 3 cloves of garlic in the raw materials are peeled and applied whole, without chopping.

2. A large piece of 12 grams of ginger can be flattened.

3. Clean and cut the green onion into sections and set aside.

3. In the seasoning sauce: Peel the garlic and chop the garlic puree. Peel the ginger and chop the ginger foam to set aside.

4. Clean the duck gizzards, put the duck gizzards and all the food in the raw materials into a large rice cooker and cook for 3 hours.

5. Mix all the ingredients in the secret recipe of cold vegetable sauce.

6. Remove the stewed duck gizzard slices, and stir the sauce and coriander to participate in the preparation.

Ingredients: 400 grams of duck gizzards, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of minced garlic, appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of fried sesame seeds.

1. Prepare the duck gizzard and clean it up.

2. Bring the water to a boil, put the duck gizzard into the water, and add the ginger slices, green onions, sugar, and cook on low heat for 20 minutes.

After a few minutes, scoop up the boiled duck gizzard and let it cool.

4. Slice the duck gizzards.

5. Boil a boiling oil and pour it into the green onions, ginger slices, minced garlic and coriander.

6. Put the green onion and coriander on the duck gizzard, sprinkle with white sesame seeds, and pour light soy sauce.

7. Mix and wait to be evenly proportioned.

Food: duck gizzards, ginger slices, peppers, rice wine, green onions, spicy seeds, light soy sauce, oil consumption, rice vinegar, millet spicy, edible salt, vegetable oil, 1. Clean up the duck gizzards, add ginger slices, rice wine, and pepper to the pot with cold water and cook for 25 minutes, and cook until they can be exposed with chopsticks.

2. Remove the duck gizzard from the pot and soak it in the cold water prepared in advance.

3. After the water is cooled and dried, cut the duck gizzard into slices, remember, it must be cut thinner, and the cold dishes and home cooking need to be cut thinner, so that it will be delicious to eat.

4. Put in the garlic paste, shallots, millet spicy, pour in some boiling oil, and then take refuge in the smoke, oil consumption, rice vinegar, a spoonful of oil and spicy seeds, and green onions.

5. Stir well and eat.

After washing the duck gizzard, put it in a pot and cook it with cooking wine, ginger slices, chili peppers, star anise, salt, etc., then adjust a sauce, put the minced green onion and ginger in a bowl, add soy sauce, oyster sauce, balsamic vinegar, sesame oil, etc. to taste, and put in the duck gizzard after mixing.

Cold duck gizzard, when seasoning, try to let the flavor into the duck gizzard, you can try to choose some more spicy seasonings, such as dried red pepper, star anise, etc., and add some cooking wine, so that the taste can be better.

You should chop the ginger, garlic, and green onions, put vinegar, sesame oil, chopped green onions, ginger, minced garlic in a bowl, add salt, white pepper, water and sugar, stir well, and you're done.

Introduction: Many people who love food will try their best to make a variety of delicious food in the kitchen at home in their daily life, after all, people take food as the sky, people's pursuit of food is the nature of human beings, I believe that everyone has a unique view of food, in fact, food is very important for people. When it comes to food, we have to say that the dish of shredded duck is very common, and many families love this dish very much, but many families always feel that the taste is not as delicious as the one sold outside, what is the reason for this?

Next, I will analyze it for you.

As we all know, a delicious food is inseparable from fresh ingredients, only when choosing ingredients in strict accordance with the standards of selection, in order to make more delicious food Shredded duck has high requirements for ingredients, do not choose those frozen ducks, to buy freshly slaughtered ducks to be able to make the best taste. Sometimes, when making shredded duck at home, it always feels that the taste and texture are not as good as those sold outside, which is likely to be a problem in the selection of ingredients.

In fact, making food is a very complex process, many people love food very much, but when making food, there will always be a variety of problems, many people like the dish of shredded duck very much, but when they make shredded duck at home, they always feel that the taste is not as delicious as what is sold outside, in fact, it is very likely that there is a certain problem with the cooking method.

In fact, any food is indispensable to the existence of seasonings, after all, Jane Lao put some seasonings appropriately, not only can make the taste of food more delicious, but also enhance the taste of food, of course, in the production of mixed duck shreds are also inseparable from seasonings, we must master the use of seasonings, do not put too much, do not put too little, grasp the use of seasonings, you can make the taste of shredded duck more fragrant.

<> "Chilled Duck Gizzards." The practice of Kuanshen:

1. Add green onion and ginger cooking wine to the duck gizzard in a pot under cold water, cook and remove the slices.

2 Bowls add minced garlic, millet spicy (finely chopped) chili noodles, sesame seeds, 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, appropriate amount of chicken essence, salt and sugar.

3. Add the sliced duck gizzard, add the coriander and the sauce, and stir evenly.

Excipients: ginger, garlic, coriander, dried chili.

Seasoning: salt, monosodium glutamate, sugar, cooking wine, soy sauce, edible oil.

Spices: Sichuan pepper, spices, cinnamon, bay leaves.

Production steps: 1. Wash the duck head fully and pull out the remaining fine hairs for later use.

2. Cut the green onion into long sections and beat the ginger for later use.

3. Remove the old roots of the coriander and wash it with water for later use.

4. Pack the spices with gauze to make a spice bag for later use.

5. Make oil in the pot, and when it is hot, add a little pepper to fry the fragrance and pick out the peppercorns.

6. Add dried chili peppers, green onions and ginger to stir up the fragrance.

7. Put the duck head neatly at the bottom of the pot and cook the cooking wine, add soy sauce to color, and then pour in water until the duck head is just submerged.

8. Put the spice packet in and add salt and sugar to taste. When the heat is boiling, reduce the heat and burn the duck head until it tastes.

9. After about 20 minutes of cooking, add a little monosodium glutamate, remove the duck head and put it on a plate.

10. Sprinkle a little coriander and drizzle with some marinade.