Lotus leaf duck

How to make lotus leaf duck

Raw materials for making lotus leaf duck:

One duck (about 2kg), five lotus leaves, 15g soy sauce, 10g sugar color, 15g yellow rice wine, 25g sugar, 6G salt, 15g scallion, 10g ginger, 5g monosodium glutamate, 25g sesame oil, 25g chicken oil, 150g rice flour, 3G soda water, 15g spicy sauce.

Processing steps of lotus leaf duck:

1. Clean the duck, remove the internal organs, wash and control the dryness, remove the bone fork from the duck neck, cut it into 12 pieces of 8 cm long and 3 cm wide spatula, put it into a porcelain basin, marinate it with sugar, cooking wine, salt, soy sauce, monosodium glutamate, sugar, onion and ginger, and chili sauce for 5 minutes, add rice flour, then add sesame oil and chicken oil, and stir well.

2. Put the fresh lotus leaf into the boiling water pot with alkali, scald it, take it out, soak it in cold water, wash it, cut it into 14 cm long and 7 cm wide rectangular pieces, wrap the duck pieces in order, buckle them neatly in the drawer, put them on the steamer, steam them over low heat for one and a half hours, take them out and pour them into the basin.

Characteristics of lotus leaf duck:

Duck mellow, lotus leaf flavor, fat but not greasy.

Lotus leaf duck

Lotus leaf duck is a famous specialty in South Korea. Duck is mellow, lotus leaf flavor, fat but not greasy.

Dish name

Lotus leaf duck

Cuisine

the republic of korea

raw material

One duck (about 2kg), five lotus leaves, 15g soy sauce, 10g sugar color, 15g yellow rice wine, 25g sugar, 6G salt, 15g scallion, 10g ginger, 5g monosodium glutamate, 25g sesame oil, 25g chicken oil, 150g rice flour, 3G soda water, 15g spicy sauce.

Production process

1. After cleaning the duck, remove the internal organs, wash and control the dryness, remove the bone fork from the neck of the duck, cut it into 8 cm long and 3 cm wide spatula pieces, and put it into a porcelain basin. Marinate it with sugar, cooking wine, salt, soy sauce, monosodium glutamate, sugar, shredded onion and ginger, and chili sauce for minutes. Add rice flour to mix, then add sesame oil and chicken oil to mix well. 2. Put the fresh lotus leaf into the boiling water pot with alkali, scald it, take it out, soak it in cold water, wash it, cut it into 14 cm long and 7 cm wide rectangular pieces, wrap the duck pieces in order, buckle them in neatly, put them on the steamer, steam them over low heat for one and a half hours, take them out and pour them into the basin.

Longitude: 104.06573486

Latitude: 30.65946198