Lotus leaf cake clip of roast duck for nourishing Yin in autumn and winter

Lotus leaf cake clip of roast duck for nourishing Yin in autumn and winter

Introduction:

"When winter comes, the temperature drops and the wind is cold and dry. You should eat more warm foods with higher calories. Mainly dog meat, mutton and beef, which are rich in protein, carbohydrate and fat, can provide more calories for the body. It is generally believed that mutton has the effects of warming and dispelling cold, warming and Tonifying Qi and blood, strengthening kidney yang and increasing blood essence. But although mutton is good, it is not suitable for everyone. There are five heart trouble heat, dry mouth, dyspnea, shenfan gas thick, complexion without Hua, melanin deposition of yin deficiency, or hypertension, diabetes, tuberculosis and other patients should not eat mutton, otherwise it is very easy to get angry. At this time, you can eat more duck meat. There is a saying called "drink duck soup, eat duck, do not cough all year round.". For the weak constitution of yin deficiency, eating duck can play this role. Duck meat itself has a very prominent feature, that is, cold tonic. Some old people or people with weak health can't get enough tonic. Once they use some tonic, or even eat some beef or dog meat, they will get angry. Eating duck meat will not be inflamed, and even has the function of clearing the fire. Duck meat is especially suitable for winter. Ducks have high nutritional value. The protein content of duck meat is much higher than that of livestock meat. It contains water-soluble collagen and elastin, in addition to a small amount of gelatin, the rest is non protein nitrogen. The more nitrogen-containing extract of meat, the more delicious it tastes. This roast duck lotus leaf cake is delicious, mellow, fat but not greasy. It's a soft lotus leaf cake steamed with hair flour, and it's also equipped with the fragrance of lettuce and cucumber. If you take a bite, it's called a fragrance... When I roast the duck, I spread the potato chips on the baking plate, and with the help of the oil and sauce baked by the duck, I make another delicious baked potato chip. It's killing two birds with one stone

Production steps:

First step: Duck wash, wipe the whole body with Baijiu, and then apply the salt to the duck's body and marinate it for 20 minutes.

Step 2: add soy sauce, oyster sauce, spiced powder, onion, ginger and sugar

Step 3: fasten the fresh-keeping bag, knead evenly by hand, make every part of the duck dip in the juice, and put it in the refrigerator overnight.

Step 4: take it out of the refrigerator and put it in a well ventilated place to dry the duck skin. Put the rest of the marinade on the dried duck and repeat several times

Step 5: take a bowl, add honey and white vinegar, stir well. The ratio is 1:1, add a little salad oil.

Step 6: wash potatoes, peel and cut into large pieces, evenly yard in the baking pan.

Step 7: put the dried duck on the grill, touch every part of the duck with honey, and wrap the tips of legs and wings with tin foil,

Step 8: put in the oven at 200 ℃ for 1 hour and 10 minutes.

Step 9: 20 minutes, 40 minutes, 60 minutes to take out, daub honey to continue baking.

Step 10: take it out in 60 minutes and then apply the honey. When the honey is dry, send it back to the oven to bake for 5-10 minutes.

Step 11: ha ha, look at how attractive this potato chip is.

Step 12: wash lettuce, cut cucumber into strips and shred scallion.

Step 13: prepare the lotus leaf cake. See < ahref=“ http://home.meishichina.com/space-30984-do-blog-id-255336.html "target="_ blank"> http://home.meishichina.com/space-30984-do-blog-id-255336.html 。

Step 14: dip the sliced duck with sweet flour sauce and lettuce, cucumber strips and shredded green onion into the lotus leaf cake.

Materials required:

Half duck: 2

Lotus leaf cake: right amount

Sweet flour sauce: 50g

Lettuce: 200g

Cucumber: moderate

Scallion: 200g

Potatoes: moderate

Soy sauce in brown sauce: 30ml

Baijiu: 20ml

Oyster sauce: right amount

Salt: 2 teaspoons

Sugar: right amount

Five spice powder: 3 G

Scallion: right amount

Ginger: right amount

Star anise: 10g

Honey: right amount

White vinegar: 2G

Note: when roasting duck, wrap the tip of duck's wing and leg with tin foil to avoid being burnt. When marinating ducks, it's better to use fresh-keeping bags to set ducks, which is easy to knead and make ducks taste better.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: Maotai flavor