Chinese Food
Braised duck with basil and snails
(92295 views)
Duck meat is cold food. It's very suitable for summer. It's with the unique fragrance of perilla leaves. The snail is very wild. It's cooked together. It's memorable. Perilla is edible not only for its leaves, but also for its seeds containing high protein, oryzanol, vitamin E, vitamin B1, linolenic acid, linoleic acid, oleic acid, sterol, phospholipid and other ingredients. It has therapeutic effects on cough, asthma, asthmatic, constipation and so on. It is found that Perilla frutescens has a good anti-cancer effect, especially in the leaves. Oleanolic acid is not only a strong natural anti-cancer agent, but also has the functions of anti-inflammatory, sedative, cardiotonic, diuretic, enhancing immunity, lowering blood lipid and resisting the growth of cancer cells.
Cooking ingredients
Cooking Steps
Step1:Soak the tangerine peel in water first. Keep the snail thoroughly, spit and clean the mud. Change the water several times during this period. Brush with both hands for several times like rice washing. Cut off the tail after cleanin
Step2:While raising snails, wash the duck. Cut into pieces and drain the water. Season with 3 spoons of salt, 4 spoons of sugar, 4 spoons of raw meal and 2 spoons of oyster sauce. I'm used to mix the seasoning by hand. Mix well while grasping the meat and massage it to taste. Finally, mix the 2 spoons of oil. Then cut the ginger into thick slices. About 23 mm. Peel the whole garlic and red onion. Wash the basil leaves (the old branches are removed. If the big ones are cut into small sections), Douchi, garlic sprouts (cut into sections) and other materials together. At this time, if the orange peel is soft, clean and use the white ladle.
Step3:I didn't take a picture of this step. I didn't plan to send it. Let's think about it later
Step4:Take a clean pot. Put two soup of oil in the hot pot and fry the ginger, scallion and garlic to taste. When the ginger is fried a little, it will not be spicy, powdery and glutinous
Step5:Deep fry the material and then put in the Douchi. If you like spicy, you can also put in the millet pepper. Stir fry it over low heat to taste good
Step6:Stir fry the snails for a whil
Step7:Stir fry duck and perilla. Add 2 soup of oyster sauce. Stir fry with half spoon of salt
Step8:Stir fry until the smell is dry. Put some water in it. If the duck is tender, don't cover the duck meat with water. If the duck is older, put it on the surface of the duck meat. Put a small yellow crystal sugar. Put the orange peel in it. Boil it over high heat and turn to medium low heat. Try the taste at this time. It doesn't matter if it's not suitable for mixing. It doesn't matter if it's pre diluted. The more stewed, the stronger the taste will be. Stew until the duck meat is suitable for your own taste, and then collect the juice Wit
Step9:Finally, put the garlic sprouts on the top and decorate them. If you are afraid of being raw, you can cover them and stew them
Step10:This dish can be stewed and eaten at the same time. When the stew is 70% or 80% soft, turn it to a tile pot. But the soup should be enough. Put some vegetables in the half to absorb the soup. The dish is also delicious
Cooking tips:Besides muscovy duck, you can also use grass duck and water duck. The stewed perilla leaves are delicious after absorbing the soup. If you like, you can put more. The perilla leaves can't be eaten together with carp and crab. Like spicy can add three millet pepper. Because there are children I do not add cooking delicious skills.
