Description:The style of cooking is classified: Sichuan Cuisine | Poultry | Suit the taste of both old and young Taste: Hot Make the difficulty: It is (elementary) to cut the mound Make time: 100 minutes The materials: Bone 250 grams of duck's palm, 80 grams of...
Duck's palm of safe juice
- The style of cooking is classified: Sichuan Cuisine | Poultry | Suit the taste of both old and young
- Taste: Hot
- Make the difficulty: It is (elementary) to cut the mound
- Make time: 100 minutes
- The materials: Bone 250 grams of duck's palm, 80 grams of celery, sweet pepper, son's ginger, green bamboo shoot are 20 grams respectively, 30 grams of lemon
- Condiment: Safe juice (100 grams of Ty type sauce, 50 grams of onions, 10 grams of gourmet powder, bright red Zhejiang vinegar is 15 grams, millet pepper, sugar, coriander, Thai fish sauce, garlic are 20 grams respectively, 10 grams of orange juice, 30 grams of blue and green lemons, 300 grams of mineral water, 8 grams of salt) ,10 grams of old gingers, 10 grams of shallot, 5 grams of white vinegar, leaf of coriander is 1 gram
- Duck's palm method of safe juice:
- 1,Duck's palm is cleaned to bone, remove the dirt, soak for 10 minutes with the fresh water; Celery, sweet pepper, son ginger, blue and green bamboo shoot, lemon cut gram of a messages in weight separately, soak for 5 minutes with the fresh water.
2,The duck palm well is put into and packed into the pan of the fresh water to make bubbles, old ginger, shallot, white vinegar put, middle fire boil, type, go, float foam, carry pan leave fire braise, to cooling with water, pick up duck's palm for subsequent use.
3,Safe juice put into vessel, slap, put safe juice into duck, soak after the 8 hour joining, soaking 2 hours together various vegetables, good duck palm and vegetables hold one to make steeping, intersperse the leaf of the coriander.
- Note:
