Recipes tagged "Cured Duck"
11 recipes found
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Three pieces of cured meat
The autumn wind blows and eats cured meat.
Hot dishes Home cooking -
Preserved duck and stewed radish----give you a different delicacy in the New Year
After making delicious food, I have met many friends from all over the world. Haha, I can also be said to be foodies from all over the world. Everyone will generously share some particularly delicious delicacies. I have been making this dish for a long time without writing about it, so I decided to share it today. It is about to celebrate the New Year, and it feels like the New Year. This was delivered to me by Shuju Express last year. There are several, one each of chicken, duck and goose. I feel so good eating it. You must ask where to buy it. It is available online. You will definitely not be able to resist the temptation of the smell of cured duck.
Hot dishes Home cooking -
Cured Meat Claypot Rice
Learn how to cook Cured Meat Claypot Rice with Staple food and Home cooking.
Staple food Home cooking -
Family portrait
Family portrait - an indispensable main dish of Shanghai New Year's Eve dinner. It symbolizes reunion, happiness and family happiness. This time, Shi Yunsheng's original soup is used instead of the traditional pork bone, hoof and pork soup, which reduces the greasiness, makes the taste more mellow and the dishes brighter.
Hot dishes Soup -
Stewed Cured Duck with Lotus Root and Fungus
I accidentally discovered the recipe of lotus root stewed with cured duck. I bought lotus root that day and was about to make it, but suddenly I found that there was still some soaked fungus left to eat, so I thought of putting the fungus into the soup to stew together. But I have never eaten these two ingredients together, so I searched online and found that these ingredients can not only be used together, but also have the effect of reducing phlegm and relieving dry throat and mouth. After stewing, the fungus is slippery and the soup is very fresh and delicious
Hot dishes Farm food -
Braised duck with winter bamboo shoots
Winter bamboo shoots, as you can tell by its name, is a popular ingredient this season. In Jiangsu and Zhejiang, winter bamboo shoots are a favorite ingredient, and the price is very high. Bamboo shoots are sweet in taste and slightly cold in nature, and return to the stomach and lung meridian; they can nourish yin and cool blood, moisturize the intestines, open the diaphragm and remove phlegm, eliminate greasiness, and relieve alcohol poisoning. Sometimes the appetite is not very good, stir-fry a plate of shredded pork with pickled vegetables, winter bamboo shoots, and it will really whet your appetite. Today I used winter bamboo shoots with cured duck, and it filled the house with a delicious aroma while it was braised. Because cured duck is a salty ingredient, don’t drain all the soup from this dish. If it drains, the dish will be too salty. If you like it before serving it, you can also refer to it.
Hot dishes Home cooking -
Braised duck and lotus root
The braised duck and lotus root cooked in a casserole will boil for a long time even if it is removed from the fire. The soup is milky white and smells delicious.
Hot dishes Chinese banquet -
Braised duck with carrots and potatoes
The most indispensable thing in winter is cured meat. Brand new cured meats are being marinated here, while the old cured meats are being wiped out one by one on the dining table. The cured meat ingredients become more fragrant as they age. As long as they are stored properly, they can be healthy and delicious. I used to think that cured meat should be eaten when it is fresh. Later, through a big brother's popular science, I learned that you should not be too anxious to eat fresh cured meat. The concentration of nitrite carried by cured meat is at its highest 15-30 days after the cured meat is formed. Therefore, it is best not to eat it during this period of time, and store it for a few months before enjoying it slowly. For cleaning cured meat, I usually soak and blanch it. Different ingredients have different washing methods. For example, today's salty cured duck, I blanched and washed it three times. After three times of blanching and washing, the fresh fragrance of the ingredients became more intense. Friends can also refer to it if they like it. Let us have a good winter and let us enjoy the delicious cured meat better.
Hot dishes Home cooking -
Steaming hot and fragrant with bacon, delicious and easy to make claypot rice~😊Learn how to make claypot rice in just one minute! !
Claypot rice originated from Guangzhou, Guangdong😊, where rice is cooked in a casserole. In Guangdong, clay pots are called claypots, so they are called claypot rice😜. The historical origin of claypot rice can be traced back to the Central Plains region more than 2,000 years ago😊. According to the "Commentary on the Book of Rites" and other books, the first and second delicacies of the Eight Treasures of the Zhou Dynasty were made the same as claypot rice☺️, except that yellow rice was used as the raw material🍎, which shows that it was quite precious at the time😮.
Staple food Home cooking -
Cured rice
On the streets of Guangzhou, there are some food stalls called Claypot Rice. When you pass by, you can always smell the mixed aroma of various meats, and your saliva will salivate. In Shanghai, I saw a tea restaurant selling Claypot Rice, but after eating it, The cured meat in my mouth is not the same. This year I went back to Guangzhou for the Chinese New Year and brought back sausage, bacon, cured duck, and even dace fish cakes. I didn’t have a clay pot, so I made an improved version of clay pot rice (steamed rice is actually one of the Cantonese Hakka specialities).
Staple food Home cooking -
Sour Radish, Cured Duck and Mung Bean Stew
I have always been fond of sour radishes. Use it to make soup and stir-fry dishes. The combination of sour radish and meat can also relieve greasiness and remove oil and meat. Therefore, I am not a big fan of soup, but I really love sour radish soup. Today's "Sour Radish, Cured Duck and Mung Bean Stew" is slightly different from the past. It is cooked with mung beans. The mung beans are stewed until they are very pink and mushy. The taste of the sour radish is combined with it, giving it a unique flavor.
Hot dishes Soup