Green celery, lily and chrysanthemum gizzard
By VicentaLakin
Recipe Recommendations
- slightly spicy
- burn
- ten minutes
- simple
Steps for Green celery, lily and chrysanthemum gizzard
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1. Processing of ingredients: 1. Wash the celery and cut it into a diagonal blade.
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2. Remove the old skin of the lily and wash it with clean water.
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3. Wash the frozen duck gizzards with clean water after thawing.
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4. Peel off the skin of the duck gizzard by hand.
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5. Use scissors to cut off the epidermis.
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6. First use a knife to cut the duck gizzard into 2-3mm thick slices.
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7. Then cut into 2-3mm duck gizzard flowers on thin slices of duck gizzard with a cross riding knife.
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2. Cooking method: A. Celery lily: 1. Add enough water and appropriate amount of salt to the pot to boil, and add celery and lily.
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2. Blanch celery and lily until color changes, remove from the pan and cool with cold boiled water, add salt, monosodium glutamate, and white sugar to marinate for later use.
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B. Fragrant rice duck gizzard: 1. Put the duck gizzard flowers into a boiling water pot and blanch until it changes color, pick up and add cold boiling water to cool.
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2. Drain the cooled duck gizzard flowers, put them into a fresh-keeping bag, add the fragrant residue and gravy.
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3. Remove the air in the fresh-keeping bag, tighten the bag mouth and place it in the refrigerator for a while.
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C."Green celery lily and chrysanthemum gizzard" loading: 1. Wrap the pickled celery lily around the plate.
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2. Then place the fragrant rice duck gizzards on a plate and serve.
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Picture of the finished dish of "Green celery, lily and chrysanthemum gizzard".