[some of what dish can old duck soup add? ] – of practice of the daily life of a family of _ of the _ method that make

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Article introduction

Believe everybody has had old duck boiling water, according to introducing, this cate is original traceable Anhui area, already total now national capital is popular, this is a traditional nourishing soup, have effect of a lot of preserve one’s health, old duck soup tastes flavour is delicious, and can complement protein and rich microelement, still have very good filling calcium effect additionally, have the effect such as be good at taste, so what to eat old duck soup to you can distribute food in order to add?

Some of what dish can old duck soup add?

Some of what dish can old duck soup add?

The face can add pickled Chinese cabbage, yam, wax gourd, kelp, turnip and lotus lotus root to wait in old duck soup. DuckFall in love with sea otter phoenix 419 sauna

Sh1f of Shanghai Long Feng forum
The soup juice of soup is clearForum of Shanghai night net

Shanghai night net
Sweet alcohol, flavor is delicious, duck fat Huang Liang, the flesh is soft sodden Xian Chun, it is preserve one’s health of cate of a kind of collect, traditional and nourishing, civilian dietotherapy is food of the public spending of an organic whole stockpot.

Old duck soup practice

Raw material:

Old duck, acerbity trailing plantsShanghai noble baby communicates an area

Forum of Shanghai noble baby
Predict

Soup juice dips in makings

Oily dish makes up: Make with sweet thick chili sauce commonly flavor oily dish. Also can like according to the individual, happy event eat the thick chili sauce using hemp with hot hemp, be fond of the usable sesame paste that feeds faint scent or proper motion to add mashed garlic to make with balm flavor oily dish.

Some of what dish can old duck soup add?

The material that make

Old duck 1800 grams, acerbity turnip 900 grams, laojiang together, chinese prickly ash 45.

The flow that make

1, will old duck after eviscerate abluent, stripping and slicing; The section after acerbity turnip clear water is rinsed, laojiang is patted sodden stand-by.

2, will duck piece falls into dry boiler to break up fry, wait for lunt to close can (need not cheer additionally) .

3, after water is burned, fall into what had fried duck piece, turnip, join the Laojiang that has had, Chinese prickly ash.

4, will Shang Shui of duck piece along with enters high-pressured boiler to boil make.

Note: A few more classical method is to use stewpan slow internal heatNew love Shanghai is opposite with the city touch forum

Shanghai joins friendly community to touching with the city
On cook over a slow fire 9 hours, here is boiled with high-pressured boiler for spare time make.

The gist that make

1. duck piece should not be too big, it is advisable to go to the lavatory in order to enter the mouth;

2. boils duck flesh crisp sodden for beautiful.

Dish article characteristic

The dish of characteristic tradition name that old duck soup is river of a Anhui edge, the raw material that make basically has vivid old duck, refined salt to wait. Soup juice clarifies sweet alcohol, flavor is delicious, duck fat Huang Liang, the flesh is soft sodden Xian Chun, it is preserve one’s health of cate of a kind of collect, traditional and nourishing, civilian dietotherapy is food of the public spending of an organic whole stockpot.

Some of what dish can old duck soup add?

Love Shanghai is the same as a city

Fall in love with the sea
Pickled Chinese cabbage is old duck soup

Advocate makings:

Duck 800g, Love Shanghai is the same as city forum

Love Shanghai is the same as a city
Pickled Chinese cabbage 1 root

Complementary makings:

Cooking wine right amount, salt right amount, medlar ginger is right amount, right amount

Measure:

1. cleans duck clean first, cut small;

2. Qing Dynasty of pickled Chinese cabbage clean, dissect;

Boiled water is heated in 3. boiler, enter duck flesh, go hematic water;

4. take out of water of duck flesh blood, clean clean with cold water, reserve since outfit;

5. burns boiler red join ginger;

6. adds the duck meat that has processed;

7. burns duck mix even, have full-bodied sweet smell;

8. joins right amount cooking wine;

9. enters pickled Chinese cabbage;

10. continues to break up fry, fry turn to color of pickled Chinese cabbage deep;

11. pours pickled Chinese cabbage and duck flesh into the stockpot;

12. adds right amount water, conflagration is added boil;

Right amount medlar is joined after 13. is boiled;

14. conflagration boils the left and right sides, join flavoring can.

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