Duck meat has high nutritional value. Do you know what seasoning is best for cooking?

There is a very good saying about soup, no bones, no chicken, no duck, no smell, no belly and no white.

"No duck is not fragrant" means that adding some duck meat properly can obviously improve the flavor of the soup. From this sentence, it shows that the taste of duck meat itself is very fragrant. Although duck meat is full of flavor, it has a fatal disadvantage that it has a strong fishy smell and is difficult to remove. Therefore, when cooking duck meat, the main purpose of choosing spices is actually to remove the strong smell of duck meat. Secondly,

In the catering industry, a large number of spices and meat ingredients are used to cook together, which belongs to the marinated vegetable industry. In the production of braised dishes, a delicious and attractive taste should be to restore the meat flavor of meat ingredients to the greatest extent, and then add some spices. This pot-stewed dish tastes the highest. From this point, it is also verified that in the production and processing of meat ingredients, spices should mainly remove the smell of smell and restore the smell of meat.

Therefore, combining these two points with the characteristics of duck meat itself, the spices used in duck meat cooking should be as follows: the first category: spices with aromatic smell and odor removal

Radix Angelicae Dahuricae, Fructus Amomi Rotundus, Fructus Anisi Stellati, Cortex Cinnamomi Japonici, Flos Caryophylli, Fructus Foeniculi and Pericarpium Citri Tangerinae.

The second category: spices with obvious deodorization effect.

Fructus Coriandri, Gan Song, Radix Paeoniae Alba, Dried Lemon, Cortex Acanthopanacis, Fructus Siraitiae Grosvenorii, Fructus Aurantii, Nutmeg, Glycyrrhrizae Radix and Fructus Alpinae Oxyphyllae.

Category III: Spices with pungent smell.

Dried Chili, Dahongpao, Green Pepper, Kaempferol, White Pepper

Summary: Different cooking methods of duck meat have different seasoning directions. There are many seasonings that can be used to make duck meat, but they should be divided according to the specific cooking methods. Let's talk about it in detail below.

Braised duck meat is best cooked with these seasonings, and the most typical one is the production of braised dishes, because there are many duck products with different tastes in the market that are deeply loved by young people. As a snack food in braised dishes, the most common braised tastes of duck products are spicy, sweet and spicy, and the "five flavors" similar to tasteless ducks.

In the marinating of these three flavors of duck goods, the seasonings used are basically the same. To put it bluntly, the choice of spices and the dosage of each spice are basically the same. Only by adding a certain spice or increasing the dosage of a certain spice can we form our own flavor. Therefore, the spices used in duck meat products are still relatively limited, mainly because of the fishy smell of duck meat itself, so the use and proportion of spices will be relatively limited. Therefore, these seasonings are the most fragrant for braised duck goods.

Sweet and spicy duck goods use the royal ingredients of these spices: dried Chili, Dahongpao and green pepper.

Why do many duck products on the market tend to be spicy? In fact, it is mainly because the spicy taste of pepper and pepper can obviously inhibit the fishy smell of duck meat itself, so duck goods are generally made with spicy taste, and sweet and spicy taste only adds a lot of sugar on the basis of spicy taste.

Ingredients: star anise, cinnamon and angelica dahurica.

These three royal materials are mainly used for marinating duck goods. In addition to deodorizing, star anise and cinnamon can also inhibit the fishy smell of duck meat, while cinnamon can only inhibit the fishy smell of duck meat through strong aroma.

Ingredients: fennel, cardamom, cardamom, Alpinia officinarum, Senecio scandens, nutmeg, nutmeg and costustoot.

In fact, the ingredients used in curing duck goods are the key to determine the specific flavor of duck goods, that is to say, the choice of ingredients for making duck goods with different tastes is very different, which is reflected in the amount of spices and the types of spices. For example, black ducks are generally pickled in large quantities, while similar tasteless duck goods, woody and nutmeg are used in large quantities. The various spices in the official data are mostly small materials with obvious fishy smell removal effect, and some are spices with unique fragrance.

Seasoning: Rapeseed, Fructus Aurantii, Pericarpium Citri Tangerinae, Biba, Rhizoma Kaempferiae, Glycyrrhrizae Radix, Clove, White Pepper, Dried Lemon, Gan Song, etc.

These seasonings are better used in duck soup than curing duck goods with a lot of seasonings. The cooking method of duck soup is the opposite, that is to say, when cooking duck soup, you should put as little seasoning as possible, and if you can't put it down, you won't put it down. The reason is that the production of soup pays attention to the original flavor, and all soup lovers like to drink the meat flavor of the ingredients themselves. Adding too much spice will suppress the meat taste of the soup, and it will easily lead to the soup turning black and discolored. Therefore, duck meat commonly used in soup is generally treated with early deodorization, rather than using spices to deodorize or adding spices to the soup. The soup cooked from duck meat is very fragrant, and a delicious soup doesn't need the flavor of spices.

These seasonings are the best and most fragrant for duck soup: 1. Dried tangerine peel "removes fishy smell and enhances fragrance"

2. Pepper "removes the fishy smell, increases the spicy taste and stimulates people's appetite."

3. Fennel "has a fishy smell and a fragrant smell, and the anise flavor can effectively cover the fishy smell of duck meat."

4. Codonopsis pilosula removes fishy smell and increases nutrition. Codonopsis pilosula tastes bitter and cannot be used more. "

5. Vanilla seeds "remove fishy smell and enhance soup flavor"

In addition, it is best to add some onion ginger and dried pepper to the soup to further remove fishy smell and enhance fragrance, and a small amount of angelica dahurica or kaempferia kaempferia can also be added.

In addition to the above two cooking methods of duck meat, other cooking methods of duck meat, such as stewing and frying, use simple seasonings. After all, the fishy smell of duck meat will be treated before frying or stewing, so many seasonings can be used to deodorize it. For example, using some fishy powder can effectively solve the fishy smell of duck meat. Therefore, the cooking of this kind of duck focuses on which flavor of seasoning and the taste of the duck itself are the best, so I can tell you directly:

The preferred spice is angelica dahurica, followed by white buttons. Angelica dahurica, a kind of perfume, especially for the production of poultry ingredients, can not only deodorize but also deodorize. There are many spices that can remove odor, but the odor removal of angelica dahurica mainly refers to removing the fishy smell of poultry. In addition to its strong deodorizing effect, Baikou's rich aromatic smell is also very suitable for duck meat, which is somewhat similar to the fragrance of mint.

To sum up, there are two main ways to choose spices for duck meat cooking, one is to use spices with strong smell, and the other is to use spices with obvious deodorization effect. If duck meat is delicious, the key point is to consider how to remove the fishy smell and restore the flavor of the meat, and then consider which seasonings to cook with duck meat. Different cooking methods of duck meat have great differences in the direction of spice selection. If we put aside the specific cooking practices, we will only discuss which seasonings and duck meat are the best.