Duck recipe with peach kernel

Taoren duck recipe:

Raw materials for making Taoren duck recipe:

A duck (weighing about 2000 grams), 50 grams of shrimp, 15 grams of walnut, 15 grams of refined salt, 35 grams of Shaojiu, 25 grams of scallion, 25 grams of ginger, 1 gram of clove, 25 grams of dry starch, 500 grams of peanut oil (100 grams of oil consumption).

Processing steps of Taoren duck recipe:

Remove the internal organs of the duck, wash it, drain the water and put it on the plate. Marinate it with refined salt, Shaojiu, scallion, ginger and clove for 20 minutes. Then steam it until crisp. Take it out. Remove the duck bones, keep plastic, skin down and put them on the plate. Soak the peach kernel in boiling water, add a little salt in the water, peel and cut into coarse grains. Wash the shrimps, chop them into antler, add seasoning and stir them into paste. Pat a layer of dry starch on the duck meat, spread shrimp paste, flatten it and sprinkle with peach kernel. Heat the pan over high heat. Add peanut oil. When it's 60% hot (about 150 degrees), add duck. Fry until golden and crisp. Drain the oil from the pan and put it on a plate.

The characteristics of Taoren duck formula are as follows

The color is golden and crisp.

Duck recipe with peach kernel

Taoren duck is a delicious dish. Slaughter the duck, remove the viscera and wash it. Put it in a basin, add onion, ginger, salt and a little cooking wine. Steam it thoroughly in the cage drawer, take it out and cool it. Remove the bone of the old duck and cut it into two pieces. Add chicken puree. Egg white, wet corn flour. Make a paste with monosodium glutamate, cooking wine and salt; chop the walnuts and water chestnuts, add them into the paste and pour them on the duck meat. Put the duck into the pot, fry it with peanuts, remove the oil, cut it into cubes, put it in the plate and sprinkle some rape powder around.

Main and auxiliary materials

Walnut kernel 200 g

Rape powder... 3 G

Water chestnut... 150g

3 stems

1 old duck

Ginger... 3 G

Chicken puree 100g

Salt... 2G

Egg white... 3

100 g wet corn flour

MSG... 2G

Peanut oil 500 g

Cooking wine... 10 g

Cooking method

1. Slaughter the duck, remove the viscera and wash it. Put it in a basin, add onion, ginger, salt and a little cooking wine. Steam it thoroughly in the cage drawer, take it out and cool it. Remove the bone of the old duck and cut it into two pieces. Add chicken puree. Egg white, wet corn flour. Monosodium glutamate, cooking wine, salt into paste; then walnut, water chestnut

Mince the shepherd's purse, add it into the paste and pour it on the duck's meat.

2. Put the duck into the pot, fry it with peanuts, remove the oil, cut it into cubes, put it in the plate and sprinkle some rape powder around.

Key technology

1. Walnut kernel and water chestnut must be peeled, but the taste is not bitter.

2. Oil temperature should not be too high to avoid frying.

Flavor characteristics

1. Walnut kernel contains phosphorus, magnesium, iron, calcium, zinc and other minerals, contains vitamin A, B, C, e, and protein. The contents of fat and sugar are 68% - 76% and 17% - 27% respectively. 500 grams of walnut is equivalent to 2500 grams of eggs or 4500 grams of milk.

2. Walnut can nourish both lung and kidney, absorb kidney qi, relieve asthma, moisten large intestine, take it for a long time and lighten body. It has the effect of prolonging life. As the saying goes, "if you want to become an immortal, you should have four walnuts."

3. This is a famous dish of the Qing Dynasty. Nowadays, Beihai Fangshan is the best. It is crispy outside and tender inside, golden in color, and decorated with green dishes, which is more beautiful.

Longitude: 104.06573486

Latitude: 30.65946198