CN106174108A

CN106174108A - A kind of fragrant peppery duck meat braised in soy sauce

Info

Publication number: CN106174108A
Application number: CN201610582857.8A
Authority: CN
Inventors: 赖苑辉
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-07-23
Filing date: 2016-07-23
Publication date: 2016-12-07

Abstract

The open a kind of fragrant peppery duck meat braised in soy sauce of the present invention, raw material components and weight that the peppery duck meat braised in soy sauce of described perfume (or spice) makes are divided as follows: duck meat；Radix Crotalariae szemoensis；Oleum Arachidis hypogaeae semen；Soy sauce；White sugar；Cooking wine；Monosodium glutamate；Herba Alii fistulosi；Rhizoma Zingiberis Recens；Bulbus Allii；Clear soup；Adeps Sus domestica；Oleum sesami；Anistree；Wet starch；Fructus Capsici；The peppery duck meat braised in soy sauce of described perfume (or spice), through preparation, prepares after blanking and steaming and decocting.It is an object of the invention to: provide a kind of fragrant peppery duck meat braised in soy sauce, fragrant peppery and braised in soy sauce mode to prepare duck meat, the cuisines demand of the satisfied person that likes piquant taste.

Description

A kind of fragrant peppery duck meat braised in soy sauce

Technical field

The present invention relates to a kind of food, especially a kind of fragrant peppery duck meat braised in soy sauce.

Background technology

Duck is the superior sumptuous courses at a meal of the one on dining table, is also the excellent food nourished of people.The same Carnis Gallus domesticus of nutritive value of duck meat Similar.Apparently, the food that duck eats mostly is aquatic organism to the traditional Chinese medical science, thus its meat nature and flavor are sweet, cold, enter lung stomach kidney channel, have nourishing, nourishing the stomach, The kidney invigorating, except the hot hectic fever due to YIN-deficiency of consumptive disease, effect such as consumer edema, only hematodiarrhoea, relieving cough and resolving phlegm etc..All internal people having heat suitably eat duck meat, and body constitution is empty Weak, inappetence, heating, it is hard and dry and people's food the most useful of edema.But, current duck meat mostly is and stews class in clear soup, for For liking fragrant peppery friend, compare the cuisines lacking this respect.

Summary of the invention

It is an object of the invention to: a kind of fragrant peppery duck meat braised in soy sauce is provided, prepares duck meat by mode braised in soy sauce, be equipped with fragrant peppery simultaneously Seasoning so that duck meat is keeping on original light delicious food, increases pungent tasty and refreshing sensation.

The present invention is accomplished by:

The diversity weight that the peppery duck meat braised in soy sauce of described perfume (or spice) makes raw material is as follows:

Duck meat 150；Radix Crotalariae szemoensis 20；Oleum Arachidis hypogaeae semen 500；Soy sauce 20；White sugar 20；Cooking wine 500；Monosodium glutamate 2；Herba Alii fistulosi 10；Rhizoma Zingiberis Recens 10；Bulbus Allii 10；Clear soup 400；Adeps Sus domestica 30；Oleum sesami 10；Anistree 2；Wet starch 30；Fructus Capsici 20

After duck meat is cleaned up by S1, duck meat Radix Crotalariae szemoensis being all cut into the strip of 6 centimetres, Herba Alii fistulosi, Rhizoma Zingiberis Recens stripping and slicing, Bulbus Allii is cut into slices.

Put into Oleum Arachidis hypogaeae semen in S2 frying pan, burn to eighty per cant heat, duck meat is put into when oil explodes to golden yellow and pull out.

Put Adeps Sus domestica in S3 frying pan, burn to sixty percent heat, put into anise and slightly explode, i.e. put into Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, Radix Crotalariae szemoensis sheet stir-frying, Then, cook soy sauce, cooking wine, clear soup, sliced meat of tending ducks after boiling, with low baking temperature about 15 minutes, when decoction remains 1/3, put taste Essence, wet starch thickening soup, spoon Oleum sesami when juice is sent out dense, contain in dish.

Further, it is also possible to add mustard 50.

Further, it is also possible to by the low baking temperature time lengthening to 30 to 50 minutes of duck meat sheet.

The invention has the beneficial effects as follows: provide a kind of fragrant peppery duck meat braised in soy sauce, fragrant peppery and braised in soy sauce mode is prepared duck meat, is met happiness Love the cuisines demand of piquant taste person.

Detailed description of the invention

Embodiment one

Duck meat 150g；Radix Crotalariae szemoensis 20g；Oleum Arachidis hypogaeae semen 500g；Soy sauce 20g；White sugar 20g；Cooking wine 500g；Monosodium glutamate 2g；Herba Alii fistulosi 10g；Rhizoma Zingiberis Recens 10g； Bulbus Allii 10g；Clear soup 400g；Adeps Sus domestica 30g；Oleum sesami 10g；Anistree 2g；Wet starch 30g；Fructus Capsici 20g

Further, it is also possible to add mustard 50.

Add mustard and can increase the weight of pungent taste, separately like that weight taste person obtains the most ultimate attainment enjoyment.

Extend the low baking temperature time, voluptuousness can be allowed the most loose tender.

Claims

1. the peppery duck meat braised in soy sauce of perfume (or spice), it is characterised in that: the component making raw material of the peppery duck meat braised in soy sauce of described perfume (or spice) and weight are divided such as Under:

Duck meat 150；Radix Crotalariae szemoensis 20；Oleum Arachidis hypogaeae semen 500；Soy sauce 20；White sugar 20；Cooking wine 500；Monosodium glutamate 2；Herba Alii fistulosi 10；Rhizoma Zingiberis Recens 10；Bulbus Allii 10；Clear soup 400；Adeps Sus domestica 30；Oleum sesami 10；Anistree 2；Wet starch 30；Fructus Capsici 20.

2. according to the peppery duck meat braised in soy sauce of the perfume (or spice) described in claim 1, it is characterised in that the preparation method bag of the peppery duck meat braised in soy sauce of described perfume (or spice) Include following processing step:

After duck meat is cleaned up by S1, duck meat Radix Crotalariae szemoensis being all cut into the strip of 6 centimetres, Herba Alii fistulosi, Rhizoma Zingiberis Recens stripping and slicing, Bulbus Allii is cut into slices；

Put into Oleum Arachidis hypogaeae semen in S2 frying pan, burn to eighty per cant heat, duck meat is put into when oil explodes to golden yellow and pull out；

Put Adeps Sus domestica in S3 frying pan, burn to sixty percent heat, put into that anise is slightly fried, i.e. put into Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, Radix Crotalariae szemoensis sheet stir-frying, then, Cook soy sauce, cooking wine, clear soup, sliced meat of tending ducks after boiling, with low baking temperature about 15 minutes, when decoction remains 1/3, put monosodium glutamate, wet Starch thickening soup, spoons Oleum sesami, contains in dish when juice is sent out dense.

3. according to the peppery duck meat braised in soy sauce of the perfume (or spice) described in claim 2, it is characterised in that mustard 50 can also be added.

4. according to the peppery duck meat braised in soy sauce of the perfume (or spice) described in claim 2, it is characterised in that can also be by the low baking temperature time lengthening of duck meat sheet By 30 to 50 minutes.