In the golden autumn of October, the autumn wind starts, and the chestnut smells are fragrant. It is the season when chestnuts are ripe. Chestnuts are not only sweet and delicious, but can also be made into dried fruit snacks or vegetables. Saut-fried chestnuts can also evoke childhood memories.
In the past, as soon as autumn chestnuts arrived, large pots for frying chestnuts were set up on the street. Add sand, sprinkle sugar water on it, and stir fry with a shovel. When the appearance is clear and the skin is slightly cracked, the chestnuts are fried. The chestnuts are fried well.
Chestnut is a specialty of our country and is known as the "king of dried fruits". The varieties can be roughly divided into two categories: northern chestnut and southern chestnut: northern chestnut has small nuts and waxy flesh, making it suitable for frying. Famous varieties include Mingli, Jianding oil chestnut, and Ziyou chestnut. Southern chestnut nuts are large and have Japonica flesh, making them suitable for vegetable use. There are Jiujiaxiong, Kuizi, shallow thorn chestnut, etc.
In fact, chestnuts must be eaten in a way. Chestnut is a starchy ingredient. Only when stewed with meat oil can the dishes be bright and delicious and arouse appetite.
Chestnuts have the effect of nourishing the stomach, strengthening the spleen, tonifying the kidney and strengthening the muscles; duck meat has the effect of nourishing yin and nourishing the stomach, so this chestnut braised duck block is very nourishing.
The most important thing is health, because not a drop of oil is put in the cooking process.
Braised duck with chestnut sauce
By BrandynBlock
Recipe Recommendations
- duck half a
- chestnuts 200 grams
- onion appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- soy sauce appropriate amount
- dried yellow sauce appropriate amount
- cinnamon appropriate amount
- sugar appropriate amount
- beer appropriate amount
- chicken essence appropriate amount
- salty and fresh
- braised
- several hours
- ordinary
Steps for Braised duck with chestnut sauce
1
Wash half of the duck and cut into slices for later use.
2
Shell the chestnut and wash it for later use.
3
Prepare 1 can of beer.
4
Put the duck pieces into a cold water pot, blanch them, and wash them with hot water to set aside.
5
Take the pan without adding oil, put the duck pieces with the duck skin side down into the pan, and stir-fry the duck over low heat.
6
Add 1 tablespoon of dried yellow sauce and 2 tablespoons of soy sauce, stir-fry and color, add a can of beer, add onions, ginger, five-spice, and cinnamon, bring to a boil over high heat, cover, and turn to low heat and simmer for 1 hour.
7
Add peeled chestnuts, add sugar and chicken essence to taste.
8
Cover and simmer for another 10 minutes.