Nice Food

Achieve formerly deserve to bake gallinaceous roast meat to bloat oneself makings

** is permitted without the author, must not be reprinted or extract and compile ** cate kitchen

The Kendeji in the home bloats makings is gone, still always think redo, but buy what sell without the place besides the net, get online checked of countless

Data, see a not complete recipe eventually (the family is secret then, can making us complete know that is not secret) ,

The bout that this recipe matchs to come out is exhaustless, I later is diploid deserve to come out to be being put, wanted to use when what very convenient used.

It is better to if have thyme, basil, ox,come, each puts 1/2 small spoon, my home was not put, do not cross such doing

Those who come out is exceedingly delicious also, I had done the wing of the barbecue, chicken that bake, wing that bake to follow with this, leg of the lute that bake, had eaten come to an agreement or understanding eats.

Recipe:

Flour ground rice 20 grams, salt pink of 15 grams, chili is 50 grams, black pepper pink of 10 grams, mustard pink of 10 grams, ginger 15 grams, white sugar essence of 15 grams, chicken 5 grams, Yu Guifen 5 grams,

The root of Dahurian angelica 6 big, aniseed two, 3 Nai 4, lilac 3, powder of fennel a handful, garlic leaf of 20 grams, bay (sweet leaf) ten

Smash with disintegrator mill, dry mint is broken (fresh careless abluent air, with disintegrator molar) chicken flavors essence, mix, outfit reserve in container.

The roast meat of the chicken that bake that has distributed bloats makings

Also need not abrade above these, with 13 sweet, or pink of the five spices with respect to save trouble, it is better to if have thyme, basil, ox,come.

Filed under: Community Kitchens by Cuisine

The leg of roast duck of sauce of lemon sweet meat of queenly kitchen

Seek the cookbook of leg of delicate roast duck!
By heaven swims Heaven_Travel

Leg of roast duck of sauce of lemon sweet meat

Saw cookbook of several duck leg recently, I that greedy A, our home is to eat goose more, duck eats rarely. So
My cook to duck still is not so ripe A really. And I am old Mom also likes to eat duck not quite. Calculate so eating also is
I and noodles made from bean or sweet potato starch ate. I bought 2 duck leg in the supermarket, plan to wait for noodles made from bean or sweet potato starch to come to those who eat do him on the weekend. Old Mom comes back
Moment discovers duck leg, say very freshly unexpectedly — you do me to eat, I like to eat duck. . .

- _- Old Mom is which crock really do not open A of the crock that where to carry. . . . Do not love to eat obviously even I am done. . Old nevertheless Mom is the biggest, she should eat
I am done. Originally I plan to bloat with sweetgrass, old nevertheless Mom likes not quite pure Western-style, so I was used the safest
Method goes doing. The stuff that use sauce goes bloating, come out the result is right still, old Mom ate, remain that duck leg I was gnawed to noodles made from bean or sweet potato starch.

Leg of roast duck of sauce of lemon sweet meat:

Material: Li Jin of 2 ginger garlic marks duck leg large kitchen comes black pepper of sesame oil of oily salt of barbecue sauce lemon is saccharic

1. Wash clean after duck leg defrost delimit in the surface a few knives let his be in souse when more tasty ginger garlic cuts a citric dig skin (the outerest)
Cut into shreds reserve citric section (3-4 piece) crowded juice and flesh are mincing reserve
2. Duck leg adds lemon of right amount oily sesame oil a few of salt of a few of filar lemon bovril is saccharic and right amount black pepper sauce of barbecue of 3 big teaspoon
Mixture agitate bloats equably 12-24 hour
3. Oven 200 degrees of warm-up put duck leg on tray of shop of 10 minutes of tinfoil pickle is brushed on grill
4. 200 degrees of middle-level bake oven 40-45 minute the face breaks up to brush bovril in road (probably 2-3 second)
5. Heat the bovril that remain takes out the duck leg that has baked a little stripping and slicing of spreading for cooling perhaps is irrigated directly on heating bovril leaves gnaw

Very tender very delicious, old Mom is so captious come to an agreement or understanding eats, issue me to challenge crackling practice!

The End Heaven_Travel

Filed under: Community Kitchens by Cuisine

Crackling roast duck (add a skin of roast duck cake achieve a method oneself)
Graph / article author: *** flying snow does not have frost
[Achieve formerly]** is permitted without the author, must not be reprinted or extract and compile **

** clicks here to enter my rich guest **

Crackling roast duck (those who add a skin of roast duck cake achieve a method oneself)

After eating Nanjing brine duck, will to everybody talk about roast duck today.
This formula seeks from the net, be rice bucket likely, nevertheless the guest enters the rich before rice bucket not to go, new rich customer seems to also do not have this, can become this duck so only by impression.

Allegedly the characteristic of this crackling roast duck bakes the duck skin that come out namely thin and fragile, the mainest is to bake after coming out, the skin basically was to leave duck flesh, I basically accomplished this a little bit.

Coiling additionally I made a bit innovation on the cake of the duck, because this cake of a duck did not sell here, and I do not want to coil with spring pancake again, used the method of evaporate on the foundation of spring pancake then, the feeling is very good.

Still have this face sauce, if the supermarket has a sweet sauce made of fermented flour of special roast duck, can use directly, if do not have, so a sweet sauce made of fermented flour that asks you to buy a street to go up will coiling to eat. If feel direct to coiling to have incorrect taste, also can remove boiler to put a few oil first, put a sweet sauce made of fermented flour again, with right amount candy, saline agitate can.
Practice;
1, duck half 600 grams, iron with boiled water, this is the key of crackling. Cannot little
2. is wiped equably on honey
3, air overnight
4, before baking, brush again on honey
5, oven 200 degrees 40 minutes, put on the net that bake, put below bake dish receive oil
6. coils the cake of roast duck, the Wenshui that adds 160 grams with the flour that 140 grams control becomes dough
7, make it small dose child, each small dose child roll is round, oil is brushed above, put the round face skin with a good roll again, ordinal analogize (the method that can see I do spring pancake) put in the evaporate on a pot for steaming food 10 minutes
8, one is taken after evaporate is good one is torn apart can

Filed under: Community Kitchens by Cuisine

[break heart mad cate] roast duck leg

Graph / civil Break a heart mad

** is permitted without the author, must not be reprinted or extract and compile ** to welcome aboard break ** of ana of · of heart mad cate

Can say nothing

Strange, the mood is not poor, however unexpectedly head absolutely empty, can say nothing, the formula that connects a picture forgot…

Nevertheless, want to say, thief roast duck leg, be delicious!

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Raw material: Duck leg 3 (make an appointment with 500g)

Condiment: Unripe smoke (make an appointment with 150ml) , pepper sauce (make an appointment with 30ml) , gallinaceous essence (2g)

Measure:

1. Water is added inside boiler, abluent duck leg cold water enters boiler, summary scald goes hematic water

2. The duck leg with good scald crosses foam of blood of cold water scour off

3. Sit boiler, join unripe smoke, essence of pepper sauce, chicken is boiled

4. Put the duck leg with good scald, turn over the chromatically that boil

5. Oven 250 degrees of warm-up, bake dish of shop tinfoil, emit into duck leg, middle-level 250 degrees of 10-15 minute

Measure graph:

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Language of mad Yan Feng:

When leg of * scald duck, a few Jiang Pian can be put in water, go raw meat or fish (ginger is done not have in the home at that time… )

* with heating methodological chromatically, can shorten bake make time, tasty is faster at the same time; OK also mix up sauce puts duck leg into freezer to bloat be soiled one evening

What * has the net that bake is better with the net that bake, ground transfer to a lower level is baked dish receive oil, I did not bake a net, can use only bake dish

* besides duck leg, still can bake wing of drumstick, chicken to wait a moment with same method, want to be less than only, did not do will not drip ～

* bakes the temperature time that make to inspect oneself oven circumstance and feed material heft and decide

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Click a picture to enter break kitchen of heart mad cate

Filed under: Community Kitchens by Cuisine

See Taiwan authoressLin Wenyue’s book ” drink board reading notes “The muscle in a condiment made of roast prickly ash and salt that writes in. Summer eats first-rate oh. Cite:

Tenderloin of a condiment made of roast prickly ash and salt

Have a cooked food, make very simple, dinner customer as before dish assist wine, perhaps reside a go with rice, all quite convenient.

Buy big chop of a whole pig to go the tenderloin flesh of bone, make an appointment with but 25 centimeter are long. The butcher way that nowadays science changes, very exquisite and wholesome, need not rinse surely. Take the advantage of fresh when, equipment appropriate refined salt and bead of Chinese prickly ash, requirement a certain number of, inspect tenderloin flesh size and decide. Generally speaking, with can concentrated and even Tu Man is whole flesh is accurate. Because make a method belong to at bloat be soiled, reason takes his rather much.

Normally, I can spread paper of a piece of aluminum foil on the teapoy in the kitchen, largish; With can accommodating tenderloin flesh, and it is advisable to have more surplus space can flip through. It is whole flesh booth then in the center of aluminum foil paper, use salt first even ground daub is comprehensive; Might as well again daub, dab, wu begs salinity can sticky prison and inside immerge flesh. Next, bead of reassume Chinese prickly ash, also no less daub is even, make its adhere to the surface at the flesh. By be absorbed not easily by pork instantly at refined salt and Chinese prickly ash, the white salt tip that still can have one share so and bead of Brown Chinese prickly ash are scattered fall on aluminum foil paper. Can take the transparent and plastic bag that gets next whole tenderloin meat with a look, or tear down one cut lasts film, load the flesh or wrap appropriate, make all around lock does not have involuntary discharge of urine, like that after, with quite long continous line or plastic wire, general li a fleshy bag or film, forcibly closely 綑 紮 . Squeeze the air inside extrude bag at the same time, make compare inattentive cutlet formerly, because of tightening 綑 close 紮 systole shortens. Come here, bloat the measure of broken bits comes to an end.

This kind bloats the flesh of be soiled, always should compare a few saltier good. Fall so need not urgent at collect freezer inside, more 10 thousand cannot aspic is in buy Wu Leng. Normally my meeting places the brawn that 綑 紮 crosses in room temperature first about of more shady and cool place 2, 3 hours, like that after again income freezer corner. Need to lie between several days at least, although a week also just as well, time is a bit long more tasty, the effect will be better.

This kind of brawn wants cold drinks and snacks. Be like so in dinner edible, but at take out in the morning, make be in room temperature gradually retreat is frozen. Like that after solves continous line pine, shuck off plastic bag in. Through about the abidance of a week time 綑 紮 is cooling, although soft line goes bag, cutlet already replied no longer original figure and maintain constrictive pattern. At the outset float is in the white salt of surface layer, inside pork of complete already immerge, alone Chinese prickly ash criterion still bead bead is visible, have one share more deep-set at the flesh, but need not pay attention to. Briefly shakes off bead of inattentive Chinese prickly ash, take one a bit deep porcelain dish, put brawn appropriate on its, in the hot water boiler that buy enters scram, lie between water with conflagration evaporate about 20 minutes. Try with bamboo chopsticks insert, the chopstick enters the flesh, express namely already squashy, but flameout is taken out. At this moment, a bit deep dish in see the hydrosphere that evaporate goes out is mixing juice. Do not want teem, let it have its swing is cooling, flip through constantly. The pork with ripe evaporate is in cooling process, can chase gradual change male, make change male retroflexion at the same time to below, answer can absorb bovril, and little taste does not send prediction of a person’s luck in a given year. When remembering be being made for the first time impatient, will dish medium juice is divided at once, result flesh appears character male dry, lack Xian Run’s result, very regrettablly.

The making procedure of flesh of tenderloin of a condiment made of roast prickly ash and salt is very simple, it is to should notice the duration that stew boils stopped at most. Optimal duration is in at pork firm ripe, cut, still show in the center of the flesh pink; Too ripe criterion male hard and lose fresh and tender, inadequacy is take.

When fully cold, OK even perhaps bag of a plastic bag tightens reoccupy, put freezer inside, eat before feeding, take out, slice.

I think, the characteristic of this dish, be in actually Wu Dao result. Appropriate is thin, but cannot pass thin, about is in every pieces of 0.2 centimeter thin degree, and want complete piece even, unfavorable directly thin directly thick.

Flesh of tenderloin of a condiment made of roast prickly ash and salt should be cut thinly, and thickness is even. Former stick together is in bead of outer Chinese prickly ash, the after in fleshy evaporate ripe refrigeration, want flick away for the most part, if have a few not easy eliminate, ren Jiliu is worn also just as well; The after of section, appear by in outside arriving, be: In the center of pink, diffuse gradually the lean lean that is cream-colored, what there is circuit white outside is adipose, and most outside it is somewhat the brown of broken end of bead of beyond of Chinese prickly ash is lubricious. A will elliptic, layer upon layer arrange the pattern that reverses dominoes according to foreword. If its use disc, might as well also discharge a circle, fold cheek by jowl in the center of put, submit radiative form outwards; If its change,take ellipse dish, OK and orderly platoon labels two. But anyhow, to demand beautiful result, should use compressed dish, and unfavorable take have radian or deeper dish.

This meat or fish is fed, lie inaccessibly Wu Jiqing bright is goluptious, the flesh that withholds pure gloomy is sweet, but absolutely not fat. With its a bit salty, reason must be cut thin. Already but go with rice, suit assist wine again, in burning hot season, especially appetizing fine quality goods.

The mackerel doing that still the colleague teachs me, strong-smelling preserved bean curd and wool bean are fried, think it may not be a bad idea eats. But she cannot buy to tell in my supermarket small smelly the strong-smelling preserved bean curd of that kind of smelly brand works, mackerel doing also was not bought. Still do not have practice so, premonitory, organic meeting burns to come up.

Filed under: Summer Kitchen by Cuisine

Luoyang is a travel city, issued a piece of brigade to swim year of card, pay 60 yuan fee, can be in a year in 2 months, do not be restricted the excursion of the frequency a lot of tourist attractions of Luoyang and periphery, next year tourist attraction will increase three, a lot of people speak of travel is to had gone to far place, its leave home really the view that very close place has had , had this piece of card, realized in relief ~~ of Luoyang person Youluo I also handled this piece of card, the time that has prepared a few days to use one day goes turning in hill!

I love to eat face cake very much at ordinary times, the son does not love to eat, like biscuit , but when making cake, change, can attract him come over ~~ What I do is salty taste, OK still make it adds candy, it may not be a bad idea eats ~~

Raw material: Flour 500 grams Egg 1 Yeasty 10 grams Oily 100 grams Ham end sesame seed is right amount

Flavoring: Salt 10 grams Pink of Chinese prickly ash 10 grams

Practice: 1 Yeast adds 40 degrees of Wen Shuijing buy of 10 minutes, add right amount water into 400 grams flour, knead dough, ferment 1 hour

2 100 grams flour cheers the rest, salt, divide evenly of agitate of pink of Chinese prickly ash becomes an area crisp reserve

3 The range that has delivered is divided into small portion, roll becomes face skin, wipe on short, encase by flat again roll leaves

4 Wipe on short, scatter end of leg of suffer from excessive internal heat to encase by flat, roll growing circle, brush on egg fluid, scatter on sesame seed

5 Oven warm-up 200 degrees, bake 20 minutes, cake becomes golden look can

Want to notice: The water that adds in yeast cannot too hot, can iron yeast dead, the temperature of oven but the circumstance according to him home, adjust ~~ appropriately

Filed under: Summer Kitchen by Cuisine

Here, very greedy really roast duck.

Speak of Chinese food with others every time, I can tell roast duck. And emphasize extremely: Be in China only, be in Beijing only, and those a few inn that are in Beijing only, you just can eat true roast duck, and true roast duck, can give you certainly eat foolish. Ha.

True roast duck, duck skin should enter the mouth to be changed namely, and the duck is cool, the skin is not hard also, still be crisp.

The store that Beijing sells roast duck is not little, but I feel to eat roast duck in Beijing, do not calculate the hotel of class of that 5 stars, having 3 is worth to go, other, really unlike do not know.

Of those full aves28Yuan roast duck is not bad to eat, but compared with true roast duck, really poor far.

So, I am the appeal really well of what king government office, railway station, have the sort of flexible package roast duck in the supermarket had better give was banned, it is the fame of bad Beijing roast duck really.

Of course, these 3 inn are not cheap, but to eat true roast duck, I feel or deserve spend money. And, if you do not mind, nod a duck only, do not calculate very expensive — expensive is other course are breathed out.

3 inn of course head push Quan Jude. The duck here really very pretty good.

Still have even if the name in outer compatriots is very big big direct, and duck king.

Only with respect to roast duck, my individual feels about the same, but look look, big Dong Lue is small inferior — my evaluation standard is, after the duck became cool, big direct duck skin has some of skin a bit.

But if overall, my head is pushed get together completely — it is old name after all, same money flower is met here more make the easy in popular feeling comfortable. And extraordinary and important is, return a bit state-owned colour after all, using so on makings won’t too haggle over every ounce, especially a few food that want soup-stock, what show old name at a draught is fierce: Then little taste is makings of true material fact absolutely, those who be without additive is swashbuckling. Entertain guests especially, get together naturally to have an advantage more completely.

Big direct go not more. Because over there the business too fire, must book a seat ahead of schedule. 40 new Na Xincang that feed a market opened big Dong Zaidong newly domestic store is decorated very pretty good, but hear the seat also begins now popular. Big direct the advantage is dish type fresh, suit fashionable personage very much. So, to wanting to have the traditional public figure of roast duck only, will not also do not calculate a loss.

Duck king is to be in in those days Quan Jude comes loose fire rises when a duck quality 0 o’clock is goodish. His home duck really very pretty good, other course is general, and the price is not cheap also. But the business also of igneous fire. The weakness that I think he is the biggest is to decorate, mix compared with Quan Jude new big direct, little a few minutes of expensive gas.

Return somebody to like the duck of 9 beautiful hill, I think that does not have law and this 3 home comparing.

The price of these 3 ducks is similar, one kind is standard configuration, about 100 yuan, still having an elephant is168Yuan of first gear, but I think blame is professional personage besides can see burden somewhat need not, basic be to eat not to come out. As to consumption of average per capita, should look chose what course, bit more economic, 60, 70, average per capita100Can eat well. Luxurious of course place also goes.

Visit the store that Quan Jude opens in garden of Tsinghua science and technology first, decorate and food is good. Suit to entertain guests. Etc duck eats again after going back Wang He is big direct when also can pat according to come up.

1, very strong mustard duck control.

2, the bittern egg that nods to make up the number or the amount and bean curd

3, the evergreen that goes where can be being nodded, like to eat.

4, ha, the Shang Juran here also went up first. Those who want is soup of egg of duck tongue mullet.

5, feel embarrassed, forget what to call. There is bread outside duck flesh namely branny, very delicious.

6, quite delicious steamed Gui Yu.

7, food of concentrated juice baby, that juice is absolutely aroma.

8, concentrated juice dawdle is pretty good also, but characteristic of it doesn’t matter.

9, very the canister of what duck silk that resembles spring roll, very delicious.

10, ha, will eat a duck.

11, pea flour cake of the desert after the meal.

12, these detail do tableware, teacup well.

13, no matter be designed well with the hall between the bag, entertain guests to have outer part absolutely.

Filed under: Private Kitchens by Cuisine