The salted duck is not oily or greasy, salty, fresh and mellow, and it is a tonic food, so it will get angry when eaten without use. On the contrary, it not only tastes excellent, but also has high nutritional value, and has the effects of harmonizing the stomach, promoting fluid production, keeping healthy and moistening dryness, and whitening the skin.
the authentic method pays attention to: the skin is white (tough), the meat is red (tender), and the bone is marinated (fragrant). Then the correct and authentic way is as follows:
1. Choose a light duck, about 4 kg, and the meat will be full and tender. Remove the internal organs and soak them in clean water for half an hour in order to remove blood. Then clean and drain the water for later use.
2. The duck is rubbed inside and outside with 1g of pepper and salt, and the technique is also exquisite. Rub more in the thick meat and less in the thin meat to evenly taste. Marinate for 2 hours, then soak in brine for 1 hour, and take out.
3. Hang the duck and air dry it for 2 hours. Then repeat, marinate the duck for two hours, pick it up and hang it on the drying rack, and air-dry it in the fresh-keeping warehouse until the next day.
The purpose of soaking and air-drying is to degrease the duck and force out the fat in the duck, so that it is not greasy and salty enough. Authentic practice is like this, if there is one less program, the taste is very different. The so-called slow work makes fine work, which is also the uniqueness of this dish.
5. Prepare a cauldron, pour in 1 Jin of clean water, and pour in 5 grams of Carved Wine, 5 grams of Zanthoxylum bungeanum, 3 star anise, 2 pieces of fragrant leaves, 6 grams of Angelica dahurica and 6 grams of sliced ginger onion. Turn the fire to boil, add the duck, the water temperature will drop, so it needs to be boiled again. After that, simmer for 2 minutes, just don't let the water boil. Boil the water again, then turn it to a small fire for 2 minutes, take it out and drain it. Brush a layer of goose oil to make it attractive in color, tough and fragrant, let it stand and naturally cool, and cut it into pieces and put it on the plate.
production of pepper salt: 5g of coarse salt and 5g of fine salt, stir-fry with low fire until it is hot, add 4g of pepper, 3g of star anise and 1g of fragrant leaves, stir-fry aniseed with low fire, and let it cool. Like those who specialize in salted ducks, they sell hundreds of them a day. They make a lot of pepper and salt at a time, and it takes an hour to fry the salt alone.
preparation of marinated brine: 3kg of clear water, boiling with strong fire, adding 5g of coarse salt into a bag, and cooking until the salt melts. Add a spice bag (5 grams of pepper, 8 grams of star anise, 2 grams of fragrant leaves, 5 grams of cinnamon, one broken tsaoko, 1.5 grams of angelica dahurica, citronella, clove, rhizoma kaempferiae and licorice), 15 grams of ginger onion each, and cook for 2 minutes on low fire. Turn off the fire and take out the ginger onion, and pour it into a vat for natural cooling. It becomes marinated brine, which can be recycled. The longer the marinated brine is, the more fragrant it will be.
preparation of goose oil: add ginger, onion, garlic and onion to the goose oil, and simmer for fragrance, and remove the auxiliary materials. Family version of the practice:
authentic practice, the family is very difficult to operate, it is recommended to do so: 1. The duck is marinated with pepper and salt for 2 hours.
2. add a proper amount of water to the cauldron, subject to the duck, add star anise, fragrant leaves, angelica dahurica, ginger onion and carved wine, and boil over high fire.
3. Add salt and monosodium glutamate, then add duck, continue to boil over high heat, and turn to low heat for 4 minutes.
Salted duck is Zhou Jun's favorite. Its skin is white and tender, clear and light, and it is especially suitable for girls who don't like greasy paper.
I still remember when I was a child, there was an old store of Jinling salted duck near Zhou Jun's home. In summer, eating roast duck is too hot, and chopping half a salty and delicious salted duck becomes a cool and appetizing meal.
Dad came home from work in the factory with a fragrant salted duck in his hand, which was the most unforgettable taste in Zhou Jun's memory.
Salted duck, also called osmanthus duck, is a famous Jinling dish with a history of more than 2,5 years.
In the book Baimen Recipe, which records ancient Jinling cuisine, it is recorded that "salted duck was the most famous in August in Jinling, and everyone thought that there was osmanthus fragrance in the meat".
In fact, the history of Nanjing people building land to raise ducks and making duck gizzards began as early as the Spring and Autumn Period and the Warring States Period. In the Ming Dynasty, there was also a folk song circulating in imperial academy, Nanjing: "Ancient Academy, Glass Cut, dark black Forging, Salted Duck".
It seems that the diet level of college students in those days was also quite good!
As for the question "How long does it take to cook salted duck in salt water before it tastes good?" This question. It still depends on what kind of duck you choose.
Let's take Jinling salted duck as an example. All the young ducks in Nanjing were born in the spring of that year. In the autumn when sweet-scented osmanthus is fragrant, the ducks are still tender and thin, so they can be slaughtered.
Furthermore, salted duck is "not a duck cooked in salt water", but it has to go through many processes.
First, it needs to be "dry-cured", that is, it needs to be "SPA" with salt fried with pepper and star anise, and at the same time, it needs to be continuously "rubbed" to completely absorb the taste, and then marinated for about 2-3 hours.
don't think you can cook like this, it's not time yet! The second step-marinating, that is, cooking the star anise, onion and ginger into brine, and soaking the duck in it when it is warm. This is also 2-3 hours, and then hang it to dry.
Finally, it can be boiled in boiling water, but there is another secret to making authentic Jinling salted duck. It needs to "pour the soup" once.
When the duck is cooked to 8% maturity, lift the duck leg and pour out the soup, then add a little cold water and stew for a quarter of an hour.
The flavor of the salted duck made in this way completely penetrates into the duck, and the meat quality is tight and fresh, and the "taste" and "flavor" are both improved.
Finally, the salted duck is spread and cooled, cut into pieces, and sprinkled with a few drops of duck soup just cooked.
As for the question "What should the authentic brine chicken practice be like" asked by the subject, brine chicken has no authentic statement. The similar taste should be braised chicken in Baoding, Hebei, but that should be the answer to another question.
Salted duck is a local dish in Nanjing, which has a long history of more than 2,5 years. Nanjing was called "Jinling" in ancient times, and this dish is also called "Jinling salted duck". This dish is one of the representative dishes of Nanjing cuisine. The locals love salted duck just like Guangdong people love boiled chicken, and there will be banquets. The cooked duck is salty, delicious, tender and smooth, which is the most popular among people. How to make salted duck delicious?
Looking at the name of salted duck alone, many netizens may say that "salted duck is just a duck cooked with salted water". If you think so, you are underestimating this dish. Making this dish is not so simple. There are two main points to taste good:
Brine
If you want to taste good, you must rely on a pot of old brine. For example, if some restaurants have this dish, there will definitely be a pot of repeatedly used brine, which will be used for a long time.
salt with pepper
salted duck should be marinated in advance, sauteed with pepper and salt, and then marinated on the surface of the duck, so that the prepared duck is salty and delicious. How long does it take to cook salted duck before it tastes good?
The salted duck is not cooked, but soaked. Add the duck to the boiled brine, and take the duck with a net weight of 4 kg as an example to soak for 45 minutes, so that the fresh flavor in the brine can better penetrate into the duck and the duck tastes better. The detailed production method is shared below. Making method of salted duck
Ingredients: a duck
Spice formula: 15g of star anise, 3 tsaoko, 15g of angelica dahurica, 1g of dried tangerine peel, 5g of licorice, 3g of fennel, 15g of cardamom, 3g of pepper, 15g of fragrant leaves, 1g of clove and 15g of cinnamon
Ingredients: ginger, scallion
Seasoning: salt, chicken powder, fennel. White sugar
~ making steps ~
Step ① Treating ducks
Slaughter fresh ducks, clean them, wash off the excess blood, remove the duck's buttocks, then soak the ducks in clean water for 2 minutes to remove the blood, and then take them out and drain them for later use.
step ② stir-fry pepper salt
first, prepare the edible salt, star anise, pepper, salt and spices at a ratio of 3:1, then boil the pot to dry, then put the pepper, star anise and salt into the pot and stir-fry with low fire, stir-fry the spices and then pour them out, prepare a blender, pour the fried salt and spices into the blender to stir the spices into powder, and then pour them out for later use.
Step 3: Marinate the ducks
Add pepper salt prepared in advance to the drained ducks, evenly spread the pepper salt on the outside and inside of the ducks, then massage the ducks for 3 minutes to make them taste better, then cover them with plastic wrap and put them in the refrigerator for 3 hours.
Step ④ Boil the brine
Wash the spices prepared in advance with clear water first, and then wrap them in a net bag. Add 2kg of clear water, spice bags, ginger slices and green onions to the pot, and boil over high fire for 3min to facilitate the flavor of the spices. After 3min, add salt, chicken powder, white sugar and a little cooking wine to taste.
step ⑤ duck blanching
Take out the salted duck, then boil a pot of boiling water, put the duck in the pot for three times, soak it for three times, blanch the duck and take it out for later use.
step ⑥ marinate the duck
Boil the brine cooked in advance, then marinate the duck in the brine, and soak it for 45 minutes after turning off the fire. During the soaking, the duck should be picked up and turned over once to be heated evenly. After marinating for 45 minutes, take it out and let it cool, then cut it into pieces and put it on a plate, and then take a little brine out of the pot and pour it on the surface of the duck meat, thus making a salted duck. The "doubt answer" of content summary
① What is the function of adding spices to stir-fry when making pepper and salt?
A: When making pepper and salt, add spices and stir-fry them together. The purpose is to mix the flavor of spices with salt, so that ducks can better absorb the flavor of these spices, and at the same time, the meat becomes more fragrant. It should be noted that the fried pepper and salt should be stirred into powder with a blender, so that it is convenient to pickle and taste.
(2) Why should the salted duck be blanched?
A: There are two main reasons for blanching the salted duck:
Removing excess salt on the surface of the duck: there is more salt on the surface of the salted duck, which can be well removed after blanching once, so as to avoid the salty taste of the brine caused by directly putting it into the pot.
Remove the excess blood of ducks: After salted, ducks will discharge water, and blanching can remove these excess blood, so that the taste of brine does not have fishy smell, and the prepared salted duck tastes better.
③ how should the remaining brine be preserved?
Answer: The remaining brine can be used for many times. If the brine is not used, you can take out the spice bag in the brine, then filter out the impurities, boil the brine, put it in the refrigerator for cold storage, take it out when you want to use it, and add spices and flavors when the taste in the brine is not enough. Making tips
① When making pepper and salt, the fire power should not be too large in the frying process, so that the fragrance of spices can be better emitted, and the produced pepper and salt will be more fragrant. If the fire power is too large and the control is not good, the spices will be easily scorched.
(2) Don't use too big ducks to make salted duck, which makes it difficult for the duck to taste, and it is difficult to ensure the taste of the duck to be tender and smooth after soaking for too long.
(3) Before the duck is marinated, the excess blood must be removed, so that the duck will not smell fishy. Secondly, the duck's butt must be removed, because a large part of the duck's odor is emitted from here.
④ When the ducks are marinated, the marinating time must be well controlled. If the marinated time is long, the meat quality of the ducks will become rotten, and it will have no taste. If the ducks are small, the marinating time should be reduced accordingly.
⑤ ginger, onion and cooking wine should be added to the brine in use, which not only removes fishy smell, but also protects the brine from off-flavor. Conclusion
Salted duck is a very delicious dish. If you want to make it taste good, you need to pay attention to many processes and tips. When making it, pay attention to frying pepper and salt, and secondly, remove the blood and smell of the duck. The duck should be marinated for a proper time, so that the duck will taste better. Learn the above skills to make it.
The main question of this topic should be about salted duck. I think the supplementary question later should be a mistake of hand, and the "duck" should be labeled as "chicken". Otherwise, it's not next to each other, so I will answer it according to the question of salted duck. How long does it take to cook salted duck? What is the practice of salted duck?
as far as I know, salted duck is a famous dish in Nanjing, and it is also called "osmanthus duck" around the Mid-Autumn Festival. It is one of the representatives of Jinling cuisine (Nanjing was called Jinling in ancient times) and enjoys a long reputation. Some of my colleagues from Jiangxi studied in Nanjing at the beginning. When it comes to Nanjing's delicious food, salted duck is definitely indispensable. There is also a description in the "White Door Recipe": "In August in Jinling, salted duck was the most famous, and everyone thought that there was osmanthus fragrance in the meat." This "white door" is the common name of Xuanyangmen in Nanjing in ancient times, and it is also used to refer to Nanjing. The White Door Recipe is a special introduction to Nanjing's food culture. Anyway, let's talk about how to make salted duck.
The way the salted duck is cooked is actually a bit like the boiled chicken. It is not cooked by fire, but cooked by mild fire. This simmering process needs other operations, at least half an hour to 4 minutes before and after, mainly depending on the size of the duck. In addition, ducks need to be marinated with fried pepper and salt inside and outside, and then marinated in clear brine, and finally dried in a ventilated place before they can go to the final stage of cooking.
The name of salted duck is simple, but it's really not as easy as the duck cooked in salt water, and it's still complicated to make. The key point of salted duck is to choose a tender duck. Simply speaking, the production process is that the pepper and salt are dried first, then pickled in clear brine, and finally boiled for a while, and then soaked until mature. (Chopsticks can be inserted from the thickest part of the meat, and it's cooked if you don't see blood when you pull it out.) That's the answer about salted duck. I hope it can be useful for food and drinking.