Chinese Food
Salted duck with osmanthus
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The saltwater duck is the best color and taste around mid autumn every year. It is made in the season when osmanthus blooms. So it is famous as Japanese osmanthus duck. According to the baimen recipe, during the August period of Jinling, salted duck was the most famous. Everyone thought that there was sweet osmanthus in the meat. That makes sense. Osmanthus fragrans is a feeling of infiltrating the air and refreshing the heart and spleen. In addition, according to the rules, the ducks used to make Nanjing saltwater duck must be kept in lakes and rivers. They should grow up eating water plants, snails, mussels, shrimps and small fish. They should be fresh from the inside out. Osmanthus season. Isn't it the fragrance of Osmanthus that ducks breathe? Osmanthus will also float away from the branches and decorate the fields and rivers. How can we guarantee that it will not become a benefactor under the duck's beak?
Cooking ingredients
Cooking Steps
Step1:Duck treatment clean. Soak in water for 12 hours. During the period of continuous change of water. Wash blood water. Dry. Or dry with kitchen paper.
Step2:Prepare all kinds of pickling material
Step3:Then prepare five spices, star anise and ginger powde
Step4:All marinades and powders. Stir fry over low heat until slightly brown. The fragrance is wanton
Step5:When the marinade cools down and there is still some temperature left, carefully wipe the whole body of the duck, including the inner cavity.
Step6:Put flowers into the dishes. Sprinkle a handful of dried osmanthus. Because of the temperature in Shanghai, I put the whole duck in the refrigerator and marinate it for 24 hours. Friends in the north can marinate it in a cool place outside the room. Be careful not to exceed 48 hours.
Step7:Duck marinate for 24 hours. Add marinade ingredients to broth. Boil marinad
Step8:I like to add some crushed ice sugar to the marinade. Remove the fishy smell. Mix the fresh taste. I don't need to add any friends I don't like. The marinade should be boiled.
Step9:Marinated duck. Wash the marinade. Scald it with boiled marinade. Make its whole skin full.
Step10:The whole duck is immersed in the marinade. (the marinade needs to be immersed in the whole duck) the marinade needs to be kept boiling, but the whole process needs a small fire. Cook for about half an hour. In the meantime, it can be turned over. Chopsticks can break through duck meat and stop heating.
Step11:Sprinkle a handful of osmanthus. Cover it. Leave the stove without fire, use the remaining temperature of the soup to continue to simmer.
Step12:When the soup cools, take out the duck, drain the water, and then cut it and put it on the plate.
Cooking tips:In order to make mandarin duck worthy of the name, I especially add a small amount of Osmanthus in the process of pickling and stewing, so as to make the duck more fragrant. There are skills in making delicious dishes.
