Steaming duck with winter melon and lotus leaf: Slice the winter melon, chop the duck into pieces, put the duck into a wok and cook it with flower carving, then put the cooked duck, winter melon, lotus leaf, and tangerine peel into Aiduo Bang without heat and then cook it in the pan. Add water to cover the duck.
Steaming ham with winter melon: Cut the winter melon with a blade, sandwich the ham in the winter melon, and load it into the vegetable plate brought by the Aiduopang no-fire re-cooking pot. Spread a small amount of salt and stock essence evenly, and hold the vegetable plate with a multi-functional spoon. At the same time, put it in the Aiduopang no-fire re-cooking steamer.
In this way, under the pan are winter melon lotus leaf duck, and on the top are winter melon steamed ham. They love each other so harmoniously. Cover the inner lid, bring to the boil for about 5 minutes, turn off the heat, immediately place the inner pot into the heat-insulating outer pot, cover the heat-insulating outer pot, and then fasten the clips of the heat-insulating outer pot with the lugs of the inner pot to maintain a good continuous cooking function. Let the food continue to cook for 10-20 minutes before removing the lid and eating.
Stewed duck with winter melon and lotus leaf
Recipe Recommendations
- duck 400 grams
- winter melon 100 grams
- lotus leaf 15 grams
- tangerine peel 7 grams
- ham 50 grams
- green beans 50 grams
- huadiao wine 15 grams
- salt 6 grams
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Stewed duck with winter melon and lotus leaf
1
Wash the duck and cut it into slices.
2
Remove the flesh and slice the wax gourd.
3
Wash the lotus leaves and cut them.
4
Heat the wok, put the duck in the pan and fry until white.
5
Immediately pour in the flower carving wine, cook, and serve for later use.
6
Cut the ham into thin slices of 5 mm.
7
Cut the wax gourd into 5mm thin slices with a knife.
8
Put the ham in the winter melon.
9
Place the cooked Huadiao Wine Duck into the inner pan of the Aiduopang no-fire recooking pan.
10
Add winter melon, lotus leaf, and tangerine peel together.
11
Add water to cover the duck, cover the inside, bring to a boil for about 5 minutes, and turn off the heat.
12
Put the wax gourd and ham into the vegetable plate brought by the Aiduopang no-fire re-cooker, and evenly sprinkle a small amount of salt and stock essence.
13
Hold the vegetable plate with a multi-purpose spoon, and place it in the Aiduopang no-fire re-cooking steamer. After boiling, turn off the heat, place it in an outer pan to seal, remove the cover after 10-20 minutes, and you can serve.
14
Immediately put the inner pot into the heat-insulating outer pot, cover the heat-insulating outer pot lid, and then fasten the clips of the heat-insulating outer pot with the lugs of the inner pot to maintain a good re-cooking function. Let the food be boiled for another 10-20 minutes. Remove the lid and eat.
15
Out of the pot.