A list of the contents of this article:

Usage of black duck fragrance ointment

The method of use is as follows: it is put in the brine of stewed black duck, in proportion to 1g of balsam and 500g of water. It can also be applied directly to the location where it is used.

Just rub a little ointment with your fingers and apply it where you want to apply it. Pay attention to apply the ointment to the neck artery and other places for the whole body skin, not only give out a good smell, but also have the effect of moisturizing the skin. The ointment is very economical to use. A small box can be used for a long time.

Before turning off the fire. Black duck ointment needs to be put in before turning off the fire. Black duck ointment is mainly suitable for making chicken, duck, chicken and duck intestines, chicken neck and duck neck, chicken wings and duck wings, chicken legs and duck legs and so on.

Yes. Black Duck Cream is a spicy flavor balm. As of December 17, 2022, black toothpaste used everywhere is spicy. Black duck cream is suitable for stewed black duck, Jiujiu duck, Jingwu duck neck and other duck products, which can improve the taste and flavor of duck products.

Fried roast duck ointment how to use, please stewed vegetables expert chef advice, urgent! Oh!

The technical formula of Beijing fried roast duck was slaughtered with about 1 kg of tender meat. After bloodletting, the duck was soaked in 65 / 80 ℃ water for 3 minutes to depilate. After the hair was removed, the duck was soaked in cold water. The remaining fluff, floating skin and dirt in the pores were removed with a copper wire brush. A small opening was made from the neck to cut the esophagus, trachea and stomach.

How to make old duck paste with Cordyceps sinensis?

Production: Cordyceps sinensis is ground into fine powder; duck is washed and cut into pieces, stewed in a pot until ripe, eviscerated, and left in soup; red dates are washed, simmered in the pot until rotten, peeled and cored, leaving meat aside; lilies are torn off, broken into small pieces, and simmered in the pot until ripe. Put the lily, jujube, duck and soup together in the pan, cook over low heat until thick, mix in the cordyceps powder and season with rock sugar.

Put the lily, jujube, duck and soup together in the pan, cook over low heat until thick, mix in the cordyceps powder and season with rock sugar.

Production method: Cordyceps sinensis wash the sediment with clean water and set aside. Wash the duck, cut it into pieces, pour in the right amount of yellow rice wine, mix well and remove flavor. Put it in boiling water, blanch, remove and rinse with cold water. Put ginger and green onions in the saucepan, bring to the boil, add duck and cordyceps. Boil the water again, reduce the heat and boil slowly until done, and the duck can be raked soft.

Wash half the old duck, remove the hair, cut into pieces, put into the pot, boil water for boiling water. Add ginger, spring onions and cooking wine. Remember to skim off the floating foam, you can remove the fishy, you can also skim some of the excess oil, which is more conducive to health. Prepare ingredients, red dates, Chinese wolfberry, Cordyceps sinensis, and wash clean. Add pepper to enhance the flavor. Put it in a saucepan, add the right amount of salt, stew for two hours, and the cordyceps and duck soup can be drunk.

Green onion 1 Chinese wolfberry 1-2g cooking wine appropriate amount of Cordyceps sinensis old duck soup step 1 wash the old duck and cut into pieces.

Wash the duck, chop off its claws, boil it in a boiling water pan for a while, fish it out and rinse with cold water. Wash the sediment with warm water from Cordyceps sinensis; rinse with ginger and scallion, slice and set aside.

How do you make duck paste and what are the ingredients?

Duck paste is as follows: preparation materials: 1 duck over three years old, 250 grams of red dates, 250 grams of longan, 500 grams of walnut kernel, 300 grams of rock sugar, 2 ginger, 80 grams of yellow rice wine. Step: more than three years old duck, remove internal organs and wash clean! Wash red jujube longan walnut kernel with clean water and control to dry. Put the old duck into the pressure cooker and pour in the water. The water must not pass the old duck. After the water boils, remove the blood foam and put in the ginger and rice wine.

It can be prepared according to the following process: 100 parts of duck skeleton, 2 parts of Chinese herbal medicine flavor for food, 2 parts of salt, 2 parts of salt, 400 parts of water, 400 parts of water, vacuum concentration of bone soup below 85 ℃, concentrated to solid ≥ 25% or density 1.1-1.2g/ml, 3 parts of duck flavor, 5.5 parts of salt, 2 parts of duck oil, and 5 parts of duck oil were homogenized.

Hello, fried roast duck ointment can not be used as stewed duck. Take "Jiangnan stewed duck" as an example. The method is as follows: main ingredients: 1 duck seasoning: half a bowl of soy sauce, 50 grams of rock sugar, 1 handful of spring onions, 6 slices of ginger, 1 piece of star anise, 2 slices of cinnamon: wash the duck, put cold water into the pot, the height of the water is the same as the duck, add the right amount of cooking wine, ginger slices and onions, cover the lid, bring to the boil, skim off the foam.

First of all, open the duck cream and dip it with your finger or cotton swab. Secondly, apply the dipped paste to the part that needs to be smeared. Finally, note that it is only applicable to roast duck, roast goose, salted duck, salted duck, duck head, duck neck and so on.

Finished product painting system: raw materials: 50 grams of edible oil, 2 grams of Tonggu flavor enhancer, 4 grams of chicken essence, 3 grams of chicken essence, 3 grams of chilli noodles, 3 grams of ginger foams, 2 grams of pepper noodles, and 2 grams of duck paste (or duck overlord ointment 10 grams) production steps: burn cooking oil to 7 perfect, add spring onion and ginger to stir-fry fragrance until the temperature is cooled to 5 mature, put chili noodles, bone flavor enhancers, chicken essence, chicken essence, pepper noodles to carry out deployment.

How to use fried roast duck ointment

1. Hello, fried roast duck ointment can not be used as stewed duck. Take Jiangnan stewed duck as an example. The method is as follows: main ingredients: 1 duck seasoning: half a bowl of soy sauce, 50 grams of rock sugar, 1 handful of spring onions, 6 slices of ginger, 1 piece of star anise, 2 slices of cinnamon: wash the duck, put cold water into the pot, the height of the water is the same as the duck, add the right amount of cooking wine, ginger slices and onions, cover the lid, bring to the boil, skim off the foam.

2. The lean Cherry Valley Duck is selected as the standard. Shishen Pao Roast Duck ointment (reference dosage 0.3-0.5%) is diluted and mixed with each spice. After washing the inner chamber, put it into the pre-prepared pickled soup (in the soup there are Angelica sinensis, camellia, fragrant fruit, Codonopsis pilosula, five fruits and other 20 kinds of precious spices).

3. ③, "Yixiangbao" roast duck balm (3/1000-5): increase the strong duck aftertaste, lip and tooth fragrance ④, "Yixiangbao" extra-fragrant duck powder (2/10000-5): enhance the characteristic flavor of duck meat, withstand high temperature and retain good fragrance. ⑤, Guangdong "Gangyang" Special fresh King (3/10000-5): enhance mellow and delicious taste, improve effect and reduce cost at the same time.

4. Add chilli powder, bone flavor enhancer, chicken essence, monosodium glutamate and prickly ash powder when the oil temperature is 50% hot. After cooling, add spicy spoon fried roast duck fragrance cream.

5. Pickled seasoning salt 1050 grams, chicken essence 375g, monosodium glutamate 500g, 100g sugar, 300g cooking wine, 250g white vinegar, 75g flavor overflow spoon chicken fresh ointment (for sale), 100g flavor overflow spoon fried roast duck ointment (for sale), flavor overflow spoon ethyl flavor enhancer (for sale) 70g, ice sugar 600g, yeast 25g.

6. Seasoning, spices, flavorings 0.2 jin, fresh Xiangbao 0.2 jin, salt 3 Mel 5 jin, potassium sorbate 0.05jin, thirteen fragrant half bags, ginger 1 jin, Hua Diao wine 2 bottles, fried roast duck ointment 0.2jin, green onions 5jin, white sugar 0.8jin, crispness agent (Fulipan 2) 0.16jin, HD-6 flavor enhancer 20g, meat king 15g.