Sichuan duck with Tremella

Methods of Tremella Sichuan duck:

Raw materials for making Tremella Sichuan duck

Tremella half Liang, duck six Liang, carrot flower pieces, ginger, scallion, soup on the cup, Euryale sauce: salt, sugar, soy sauce, flour, soup, sesame oil.

Processing steps of Tremella Sichuan duck:

1. Soak Tremella in water for one hour, remove pedicels and cut into small pieces, bring to a boil, add ginger, green onion and tremella, cook for five minutes, set aside, control dry water and put in a deep dish.

2. Wash the duck, boil it in ginger and scallion water for two minutes, remove the clothes, mix well with 1 tbsp wine and marinate for a while, remove the water, drop the water and put it on the tremella, add the soup, steam for 30 minutes, and pour out the soup.

3. Stir fry radish flower in a little oil, add sauce and bring to a boil, then pour over duck and Tremella.

The characteristics of Tremella Sichuan duck are as follows

It is a beautiful and delicate dish with fresh taste.

Sichuan duck with Tremella

Tremella Sichuan duck is a famous traditional dish in Fujian Province, belonging to Fujian cuisine. Red and white, fresh and refreshing. Efficacy: nourishing heart and calming mind. Roast duck is not only tender and delicious, but also has many kinds of medical effects, such as tonifying deficiency, calming shock, clearing lung, nourishing friends, enriching blood and so on. As the saying goes, "boiled duck to eat, the effect of Shenqi", we can see its great effect.

essential information

Recipe name Tremella Sichuan duck

Fujian Cuisine

Type and local characteristics

The basic feature is a beautiful and exquisite dish with fresh taste

Basic materials

Tremella fuciformis (half Liang), duck (six Liang), carrot flower (several pieces), ginger, scallion, soup (cup), sauce: salt, sugar, soy sauce, soy sauce, flour, soup, sesame oil

Production method

1. Soak Tremella in water for one hour, remove pedicels and cut into small flowers, boil water, add ginger, scallion and tremella, cook for five minutes, drain and place in a deep dish. 2. Wash the duck and boil it in ginger and scallion water for two minutes. Remove the clothes. Mix well with 1 tbsp wine and marinate for a while. Remove the water and put it on the tremella. Add the soup and steam for 30 minutes. Pour out the soup. 3. Add a little oil to stir fry carrot flowers, add sauce and bring to a boil. Pour over duck and Tremella.

Core tips

This paper introduces in detail the production method and category of Tremella Sichuan duck, the production technology, the main and auxiliary materials, various raw materials, cooking methods, recipe nutrition, the practice and various nutritional components of Tremella Sichuan duck.

Production method 2

Ingredients: 1 roast duck, 30g tremella, 200g ginger, 15g sesame oil, 2G monosodium glutamate, 5g salt, 80g sugar, 5g vinegar. Teach you how to make Tremella ginger duck, how to make Tremella ginger duck delicious: features: red and white, fresh and refreshing. Efficacy: nourishing heart and calming mind. Roast duck is not only tender and delicious, but also has many kinds of medical effects, such as tonifying deficiency, calming shock, clearing lung, nourishing friends, enriching blood and so on. As the saying goes, "boiled duck to eat, the effect of Shenqi", we can see its great effect. Tremella contains 17 kinds of amino acids and vitamins, its phosphorus content is more than 4 times of fresh mushrooms, and phosphorus has a special role in the treatment of neurasthenia; the volatile oil in ginger can excite the respiratory center and vascular motor center, regulate the function of nerve cells, and promote the recovery of neurasthenia. 1. Wash tremella and tender ginger with water, put them into casserole, add salt, sugar and white vinegar, and marinate for 1 hour. Slice the ginger. 2. Remove the bones of the roast duck and cut them into 6cm long slices. Add monosodium glutamate and sesame oil to duck teeth. 3. Mix the roasted duck and tender ginger with monosodium glutamate and sesame oil, stack them in the order of one piece of roasted duck and one piece of tender ginger, then arrange the tremella around them, and pour the original tooth juice on them.

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