"Treasure Duck"(named on September 19)
When it comes to Shanghai cuisine, people always think of Babao Duck. In the 1990s, Babao Duck was a very popular famous Shanghai dish. However, with the emergence of various gourmet restaurants, Babao Duck seems to no longer attract attention. But then again, there are too few restaurants that can make authentic eight-treasure ducks nowadays. Most gourmet restaurants don't have this dish at all, so the authentic Shanghai specialties are almost forgotten by people. In my image, the eight-treasure ducks in the old Shanghai restaurant in the City God Temple are the best and the most authentic. They are praised by gourmets as a masterpiece and are famous at home and abroad.
It is now the "Double Festival Celebration" event for gourmets. I would like to present this famous Shanghai dish "Babao Duck", which is famous at home and abroad at the banquet. The entire operation process is analyzed in detail with nearly a hundred pictures. I hope you will like it.
Introduction to cooking methods:
Wash and remove bones, add onions, ginger, salt and Shaoxing rice wine paste for 30-60 minutes; Mix the cooked peas, diced chestnuts, ginkgo fruits, diced mushrooms, diced chicken mushroom legs, diced dried bamboo shoots, diced onion, diced ham, diced chicken, diced shrimp, diced garlic ham sausage, and blood glutinous rice with cooked peanuts, red beans, and soybeans, fill them into the duck belly. After dipping the ducks in water, color them with soy sauce, add them into the oil pan until golden brown, then place the ducks back up in a steaming plate, seal them with cellophane, place them on the cage and steam for 3-4 hours. When the duck meat is tender, take it out and place it on a plate; add steamed duck raw juice into the pot, add a little fresh soy sauce, onion ginger juice, white sugar, and monosodium glutamate to taste and thicken, and sprinkle with clear oil. Pour it on the duck when the eight-treasure duck is served.
Characteristics of dishes:
The color is ruddy and the shape is complete. The duck meat is crispy and fragrant, full and full, and the juice is rich and fresh.
I am now uploading the ingredient configuration diagram of "Seeking Money and Treasures Eight Treasures Duck" to share with my relatives, hoping to add a touch of new meaning to my family banquet!
May delicious food always accompany you, and everyone will have a happy and healthy life!
Recruiting wealth and treasure eight treasure duck
Recipe Recommendations
- red glutinous rice 250g
- red bean 80g
- soybean 80g
- pea 80g
- peanut 80g
- mushrooms 60g；
- ham 50g
- orange 2 only
- onion 各30g
- Jiang appropriate amount
- salt 2g
- soy sauce 15ml
- soy sauce 30ml
- white granulated sugar Follow your taste
- shisanxiang 5g
- MSG Follow your taste
- water starch appropriate amount
- olive oil 100M
- sweetening
- skills
- several hours
- senior
Steps for Recruiting wealth and treasure eight treasure duck
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Duck deboning method and operating steps: 1. Remove the internal organs of the duck and wash the blood;
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2. Remove the subcutaneous lymph and body oil in the duck;
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3. Cut the tail vertebrae with scissors and peel off the flesh and blood;
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4. Use scissors to cut the leg bones and joints;
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5. Peel off the duck's vertebrae and flesh, and pull out the duck's neck outward;
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6. Remove the subcutaneous lymph and body oil in the duck neck;
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7. Use scissors to cut the duck's neck one inch below the duck's head (at the lower end of the duck's head and neck opening);
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8. Peel off the duck leg bones;
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9. Pull out the duck leg bones from which the flesh and blood are peeled;
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10. Peel off the meat and bones of the duck wings;
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11. Peel the duck sternum and flesh;
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12. Pull out the root bones of the duck's wings;
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13. Collect the duck bones and make soup for later use;
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14. Check whether the duck's abdominal epidermis is damaged;
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15. Check whether the duck's back skin is damaged;
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16. Pour the processed duck into the onion, ginger, salt and cooking wine slurry for 30-60 minutes;
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17. After washing the blood glutinous rice, soak it with clean water for 4-5 hours (preferably soak it overnight);
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18. After washing the red beans, soak them with clear water for 4-5 hours;
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19. After washing the peanuts, soak them with clean water for 4-5 hours;
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20. Peel and wash the ginkgo fruits for later use;
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21. Peel the chestnut, wash it and cut it into dices;
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22. After washing the soybeans with blood, soak them with clear water for 4-5 hours;
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23. After thawing frozen peas, wash them for later use;
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24. Soak dried mushrooms with warm water and wash them;
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25. Cut the washed mushrooms into diced cubes;
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26. Soak the dried chicken legs with warm water and wash them;
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27. Wash the onions and dice them;
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28. Wash the ham and meat with warm water and dice;
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29. Wash the meat and dice it;
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30. Dice garlic ham sausage;
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31. Wash the shrimp and dice;
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32. Place the eight processed ingredients on the side dish for later use;
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33. Place diced onions, ginger, and peas on a side dish for later use;
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34. Put the soaked peanuts, soybeans, and adzuki beans into a microwave steaming bowl and add appropriate amount of water;
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35. Put the steaming bowl into the microwave;
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36. First use the microwave oven at high power, cook for 10 minutes, and then switch to medium and high power to steam the ingredients until cooked;
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37. Remove the cooked ingredients;
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38. Wash the cooked ingredients with clear water, drain the water for later use;
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39. Put the soaked blood glutinous rice into a microwave steaming bowl and add appropriate amount of water (clear water is not easy to fool the rice flour);
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40. Put the steamed blood glutinous rice bowl into the microwave;
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41. Use the microwave oven to cook for about 15 minutes;
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42. Take out the steamed blood glutinous rice and let it cool;
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43. Pour oil on the pan, add onion and ginger and stir-fry until fragrant;
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44. Add onions and stir-fry, then add peas and stir-fry;
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45. Add the eight ingredients into the pan and stir-fry;
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46. Add Shaoxing rice wine and stir-fry all kinds of diced meat until it changes color;
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47. Add soy sauce, thirteen spices, pepper powder, and white sugar, stir fry and color;
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48. After seasoning with soy sauce, add appropriate amount of duck bone soup;
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49. Cover the lid and bring to the boil over high heat, turn to slow fire and simmer for about 20 minutes;
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50. After the ingredients are cooked and flavorful, pour in onion oil and monosodium glutamate to taste;
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51. Stir the seasoned ingredients evenly;
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52. Place the ingredients on a plate;55. Place the ingredients in a ventilated place to cool;
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53. Place the ingredients on a plate;55. Place the ingredients in a ventilated place to cool;
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54. Put 40% of the processed and cooked ingredients into a large basin according to 40% of blood glutinous rice, 20% of ginkgo fruits and peanuts, and 40% of the cooked eight-treasure ingredients;
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55. Mix the eight ingredients well;
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56. Dry the processed duck with water;
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57. Place the ducks and eight treasures on a clean table;
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58. First tie the opening in the duck's neck firmly with red silk threads, and then fill the eight treasure ingredients into the duck's body with your hands;
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59. Fill the ingredients into the opening, leaving a certain space for sealing;
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60. Adjust the ingredients at the opening and close the opening;
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61. Suture the opening with a toothpick;
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62. You need to eat more meat when sewing to avoid stretching it open due to skin shrinkage during cooking;
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63. After the duck is sewn, adjust the internal ingredients by hand and check the duck's abdomen for skin damage;
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64. Put the sorted duck on the back side up and place it on the plate;
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65. Take a large pot and add water to boil;
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66. Put the processed duck into boiling water and scalm until the duck skin becomes tight (or pour it with boiling water);
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67. Remove the ducks from the water and place them on a steaming plate;
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68. After the duck cools a little, shape the duck head and neck with a toothpick;
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69. Apply soy sauce all over the duck;
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70. If you apply salty soy sauce for the first time, you can apply it again after a while;
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71. Add peanut oil to the pan and heat it, and prepare to pour the oil with a small spoon;
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72. Place the duck in the fence. When the oil temperature is about 150 degrees, put the duck and the fence into the oil pan, and fry the skin on the duck's abdomen to yellow (note that the fence and the duck do not adhere);
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73. After frying the duck's belly, remove the duck from the oil surface, and then use a small spoon to pour hot oil on the duck skin until golden yellow;
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74. Place the fried duck belly down on the steaming plate;
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75. Seal the duck with plastic wrap;
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76. Put the sealed duck into the steamer;
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77. Cover the lid, bring to the boil over high heat, and steam for 3 hours;
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78. Then add water halfway and check it and steam for about 1 hour;
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79. After steaming the duck, wait until the steamer cools slightly before opening the lid;
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80. Remove the eight-treasure duck with a bowl clip;
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81. Pour the steamed eight-treasure duck juice into a bowl;
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82. The plastic wrap on the steaming pan needs to be left intact to maintain heat and moisture;
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83. Pour the eight treasure duck juice into the pot;
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84. After boiling, add spring onion, ginger juice, white sugar, and monosodium glutamate to taste;
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85. Thicken with water starch, pour in clear oil, and serve in a bowl;
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86. After the "Treasure Treasure Duck" is served, use a spoon to pour the marinade;
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87. After "Seeking Wealth and Treasure Eight Treasures Duck" is served, use a spoon to pour the marinade;
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88. Drizzle the marinade thoroughly;
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89. Pour in the right amount of marinade and not easy to be too much, but it is too little, and it will be more boring when eating thick duck meat;
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90. Remove the sealing toothpicks one by one;
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91. Use a dining knife to divide "Treasure Treasure Duck" into six, eight, ten and twelve pieces as needed;
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92. The effect of filling the neck with ingredients in "Treasure Treasure Duck";
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93. The eight treasures in the body of "Treasure Treasure Duck" are crisp but not rotten;
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94."Treasure Treasure Duck" is filled with eight-treasure ingredients that are crispy but not rotten;
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95. Duck legs and eight ingredients in the body;
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96. The eight treasures in the duck neck and neck crop are full of;
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97. Historical and cultural eight-treasure duck glutinous rice eight-treasure duck is a famous court dish in the Qing Dynasty. It was originally a specialty dish in Suzhou, Jiangsu. According to the records of "Jiangnan Festival as usual" during Qianlong's southern tour in the first month of the 30th year of Qianlong,"On the 25th day of the first month, Suzhou made Pufu glutinous rice duck, Wannian spring stew, duck with bamboo shoots, and shredded chicken with bird's nest." Among them,'glutinous rice eight treasure duck' was the most famous traditional dish in Suzhou at that time. The Qing Dynasty's "Diao Ding Ji" and "Tongqiao Yihao Lu" both recorded the 'eight treasure duck' dish and its preparation. During the Qianlong period, it became a famous dish in the court. The Eight Treasure Duck of the Old Shanghai Restaurant 'Eight Treasure Duck' is a famous dish in various restaurants in Shanghai, but the best cooked by the Old Shanghai Chenghuang Temple Restaurant is the best. Therefore, it is praised by gourmets as a unique dish and is famous at home and abroad.
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98. The origin of eight-treasure ducks in old Shanghai restaurants: In the early 1920s, there were no eight-treasure ducks in old restaurants. One day, the owner of the store listened to customers talking about how delicious the eight-treasure ducks in a certain store were. In order to prosper, the shop owner took the chef to dress up as a customer to taste it, and brought back a eight-treasure duck for detailed analysis and research. On the basis of absorbing other people's cooking skills, they made improvements in the operating techniques and materials: first, they improved the traditional bone-removing method of Babao Duck, using a duck with bones to open the back, fill in the ingredients, buckle them inside the big wrist, and seal them with cellophane; Then, the cooking was changed to steaming. In this way, the duck is plump and plump, and the original juice is prominent. When it is out of the cage, the whole house is fragrant. Then it is poured with shrimp meat and green beans prepared with steamed duck sauce to make the finished product more colorful. Immediately, the old restaurant 'Babao Duck' became famous.