Jiangsu and Zhejiang cuisines ancient method osmanthus salted duck recipe-Chinese Food-best chinese food recipes-cooking food

Jiangsu and Zhejiang cuisines ancient method osmanthus salted duck

(89351 views)

Sweet scented osmanthus in autumn people want to drink warm duck in spring river. It's also called sweet scented duck. It's a famous specialty of Nanjing. It's a product of Chinese geographical indication. Nanjing is also known as Jinling saltwater duck because of its nickname of Jinling. It has a long history of more than 25000 years. Nanjing salted duck skin is tender, fat but not greasy, fragrant, fresh and delicious. It has the characteristics of fragrant, crisp and tender. The saltwater duck made before and after the Mid Autumn Festival and in the season of Osmanthus blooming has the best color and taste. It is named osmanthus duck. Saltwater duck is the best embodiment of duck's original taste. The method is to return to the nature, filter oil, drive away fishy smell, keep fresh, stay fat and tender. Eating saltwater duck often can also resist inflammation, swelling and aging. It is especially suitable for patients with cardiovascular disease. The traditional salted duck in Nanjing requires rubbing the cooked salt, rehydrating the old brine, blowing dry and cooking well. The so-called cooked salt rubbing refers to the salt stir in the salting process, because the salt stir can enhance the penetration, kill the thermophilic bacteria in the salt, and increase the flavor. The so-called old marinated duck. Salted duck using dry salted and double marinated

Cooking ingredients

duck:1

marinating material:8

material for brine cleaning:8

crude salt:estimated 200g (based on water quantity

ginger slices:3 pieces

octagon:1

cinnamon:1 block

fragrant leaves:2 pieces

cardamom:2

flower carving:15ml

Cooking Steps

Step1:Wash the duck and soak in water. About two hours. Don't pour out the blood.

Step2:Saute and marinate - take an old pot (saute salt is too bad for the pot). Put in the coarse salt and stir fry. Put in the star anise, Chinese prickly ash, five spice powder and ginger powder and stir fry until the salt is small and yellowish.

Step3:Rub the cooked salt; when the stir fried salt is still warm, rub it all over the duck body. The inner cavity should also be rubbed.

Step4:Sprinkle osmanthus again. Cover with plastic film and marinate for four hours. If the temperature is high, please refrigerate it in the refrigerator. Do not pour out the marinated blood water.

Step5:Rehydration with clear brine - take a large pot and pour it into the marinated duck and the blood water which can cover the duck to boil. Then pour in the material for clear brine. Pour in the rest of the stir fried salt. Add salt continuously until it is saturated. Cover the pot with a small fire and cook for an hour. Be careful not to use the pot well. It's too hurt. During the process, remove the foam.

Step6:The boiled brine is filtered through a fine sieve to form amber brine. If there is any old bittern, you can add it in the last step. The taste is better. The older the old bittern, the better. If there is more than ten years old bittern, congratulations on opening a sho

Step7:The duck must be completely soaked in the clear brine. There is no need to remove the marinated residue.

Step8:I use slate to compact. I soak for 2 hours in summer and 7 hours in winter. I soak for 4 hours at 18 ℃.

Step9:Blow dry - rehalogenate is finished. The oven starts to circulate the hot air. The temperature is 70 degrees (170 degrees Fahrenheit). Preheat is finished. Put a pad at the bottom to receive the oil. Put the baking net at the bottom. Put the duck. It will take about 3545 minutes. Until the duck skin is tightened and there is a little duck oil oozing. Turn over the duck halfway.

Step10:Prepare cooking material

Step11:Cook well - take a large pot and put in enough water to cover the duck. Pour in all the cooking materials. Boil in high heat and turn to low heat. Keep the water not boiling. The water temperature is about 90 degrees. Put in the duck. When it's cooked, it's fragrant.

Step12:Press the duck into the water with a heavy object. Open the lid and cook for an hour. Turn the duck over halfway.

Step13:Take it out and dry it. Pour the duck oil on the boiled water. Put it in the refrigerator after cooling. When you want to eat, cut it with a straight knife.