Chinese Food
Steamed duck breast with chestnut and orange
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Everyone has different tastes. It's exactly the so-called one hundred tastes. My recipe has its own characteristics. Before, I used to logo the first picture of my recipe. Slowly, I found that it was really unnecessary. My food has my characteristics. The same is true for the first picture. What's more, my recipe is always innovating. After continuous learning, I believe that both the recipe and the first picture will become more and more exquisite. This steamed duck breast with chestnut meat and orange flavor is also a creative dish. Duck breast with skin can't be made of wood, but it may be greasy. So, I used the way of dry frying, and used orange juice to relieve greasiness. When eating, it will have a light orange fragrance. It's delicious.
Cooking ingredients
Cooking Steps
Step1:Large collection of food material
Step2:First boil a pot of water. Cook the chestnuts.
Step3:When we cook the chestnuts, we start to deal with the duck breast. Duck breast sucks water from kitchen paper. Pat flat with a meat hammer or knife back.
Step4:Sprinkle with salt, black pepper and rosemar
Step5:Peel the orang
Step6:Cut off both ends of the orang
Step7:Peel the orange and sprinkle the orange juice on the duck breast. Marinate for 15 minutes.
Step8:Peel six chestnuts with two pieces of duck breast.
Step9:Duck skin down. No need to add oil in the pot. Dry fry on low heat.
Step10:Fry until the skin is golden.
Step11:Take the rosemary.
Step12:Put 2 or 3 chestnuts on one end of the breast.
Step13:Roll it up. Fix it with a toothpick.
Step14:Put on rosemary. Steam for 30 minutes. Insert a chopstick. See if there is blood coming out. No, it's ripe. It can be taken out and sliced.
Cooking tips:Precautions - 1. When peeling the orange, pay attention to the skin. Do not use the white part. If there is no special tool for peeling, it's OK to cut silk with a knife. 2. Cut the two ends of the orange and take the juice. The middle part. We can make the side dishes and put the plates finally. 3. When marinating the duck breast, you can leave a little skin to cut. At last, sprinkle it on the cut duck breast when setting the plate. 4. Duck breast should not be steamed for too long. It will become firewood. So eat it while it's hot. There are skills in making delicious dishes.
