Chinese Food
Stewed duck gizzards
(108512 views)
The main nutrients of duck gizzard are carbohydrate, protein, fat, niacin and vitamin C After cooking, add it in the sauce and stew it to taste. Slice it to eat. It is a simple and quick cold dish. It is suitable for a family Kwai dinner when you are having dinner. The knife used in the recipe is made of a nano material, zirconia. It is called Nai porcelain knife. Nano ceramic blade is a new type blade made of high-tech nanotechnology. As a modern high-tech product, it has incomparable advantages over traditional metal tools. Its sharpness is more than ten times that of steel knife. Its hardness is more than 60 times that of steel knife. It has the characteristics of high hardness, high density, high temperature resistance, magnetization resistance, oxidation resistance, etc. Nano ceramic knife uses precision ceramics and unique pressing technology. The density of the ceramic knife is very high and thin. It has elasticity and no hair on the surface.
Cooking ingredients
Cooking Steps
Step1:Take out the duck gizzards and defrost them with water.
Step2:Use a nai porcelain knife to cut off the upper part of the gizzard. It's ok if you don't cut it.
Step3:Jingcong. Cut the prickly ash into small pieces. Prepare for use with the prickly ash.
Step4:Add water and boil with duck gizzards.
Step5:Add cooking wine after boiling. Onion, ginger, pepper, cooking wine all play the role of deodorization.
Step6:Turn off the heat for about eight to ten minutes. Chopsticks can be easily inserted into the duck gizzard.
Step7:Take it out and put it in the prepared cold boiled water. After soaking and cooling, take it out and control the dry water.
Step8:Put the duck gizzards in a happy clasp box.
Step9:Pour in the bittern. It's better to spread it over the duck gizzard. You can take it out and turn it up and down halfway to make it taste even. Close the lid and seal in the refrigerator for one night.
Step10:Cut it into thin slices with a porcelain knife.
Step11:Wash and chop the cilantro.
Step12:In a large bowl, drizzle with a small amount of soy sauce. Mix well with chili oil.
Step13:Ready to eat. A delicious cold dish is finished.
Step14:Finished drawings.
Cooking tips:This dish mainly depends on marinated grains. It's essential. Nai porcelain knife is a single blade knife. The advantage of single blade - the traditional knife only uses single blade for Japanese sashimi. Because the single blade is asymmetric, it is very difficult to produce. The tool industry is generally reluctant to produce. At present, there are only expensive sashimi knives. However, the single cutting edge is in line with the cutting principle. When cutting, one side locks the moisture and the other side discharges the food. So the blade should also present one side flat and one side inclined, which is really in line with the cutting principle. The use method of the ceramic knife is different from that of the metal knife. The metal knife is cut from the top to the bottom. The ceramic knife is the method of moving back and forth. It is like cutting a needle. Pull back and forth. One knife to the end. There are skills in making delicious dishes.
