How long does it take to boil salted duck in salt water before it tastes delicious? How to make authentic salted chicken?

Salted duck is neither greasy nor greasy, salty, fresh and mellow. It is a refreshing and tonic food, so you don’t have to worry about getting angry after eating it. On the contrary, it not only tastes great, but also has high nutritional value and has a stomach-friendly effect. It has the effects of promoting body fluids, nourishing and moisturizing, and whitening the skin.

The authentic method pays attention to: white skin (tough), red meat (tender), and bones braised (fragrant). So the correct and authentic way is this:

1. Choose a bare duck, about 4 pounds, so that the meat is plump and tender. Remove the internal organs and soak them in clean water for half an hour to remove blood. Then clean and drain the water and set aside.

2. Rub the duck inside and out with 100 grams of Sichuan peppercorn salt. The technique is also particular. Rub more on the thicker parts and less on the thinner parts to evenly absorb the flavor. Marinate for 2 hours, then soak in marinade for another hour and take out.

3. Hang the duck and let it dry for 2 hours. Then repeat it again, marinate the duck for two hours, pick it up and hang it on a drying rack, and put it in a fresh-keeping warehouse to air-dry until the next day.

The purpose of soaking and air-drying is to degrease the duck and force out the fat in the duck, so that it will not taste greasy and will be fragrant and salty. This is the authentic way. If one step is missing, the taste will be very different. The so-called slow work and meticulous work are also the unique features of this dish.

5. Prepare a large pot, pour 10 pounds of water, 50 grams of Huadiao wine, 5 grams of pepper, three star anise, 2 bay leaves, 6 grams of Angelica dahurica, and 60 grams each of sliced ??ginger and green onion. Turn to high heat and bring to a boil, add the duck, the water temperature will drop, so it needs to be boiled again. Then reduce the heat to low, don't let the water boil, and cook for twenty minutes. Bring the water to a boil again, then turn to low heat and simmer for 20 minutes, drain and drain. Brush with a layer of goose fat to make the color attractive and the skin tough and fragrant. Leave to cool naturally, cut into pieces and serve.

Preparation of Sichuan pepper salt: 50 grams each of coarse salt and fine salt, stir-fry over low heat until hot, add 4 grams of Sichuan peppercorns, 3 grams of star anise, 1 gram of bay leaves, continue to stir-fry the aniseed over low heat until fragrant, and serve Let cool. For example, those who specialize in making salted duck sell hundreds of them a day. They make a lot of pepper and salt at one time, and it takes an hour just to fry the salt.

Preparation of marinade: Bring 3 kilograms of water to a boil over high heat, add a bag of 500 grams of coarse salt, and cook until the salt melts. Add the spice bag (5 grams of peppercorns, 8 grams of star anise, 2 grams of bay leaves, 5 grams of cinnamon, break one grass fruit, 1.5 grams each of angelica, lemongrass, clove, sannai, and licorice), 15 grams each of ginger and green onion, and Cook for 20 minutes, turn off the heat, remove the ginger and green onion, and pour into a vat to cool naturally. It becomes a marinade, which can be recycled. The longer it is marinated, the more fragrant it will be.

Preparation of goose fat: Add ginger, green onion, garlic and onion to goose fat, simmer over low heat until fragrant, remove and discard the auxiliary ingredients. Family version:

The authentic method is difficult for families to operate. It is recommended to do this: 1. Rub the duck and marinate it with pepper and salt for 2 hours.

2. Add an appropriate amount of water to the large pot to cover the duck, add star anise, bay leaves, angelica, ginger, green onion, and Huadiao wine, and bring to a boil over high heat.

3. Add salt, MSG, then duck, continue to boil over high heat, then turn to low heat and simmer for 40 minutes.

Salted duck is Yizhoujun’s favorite. It has white skin, tender meat, and is light and light. It is especially suitable for girls who don’t like greasy food.

I still remember when I was a kid, there was a restaurant near Yizhoujun’s house. An old restaurant of Jinling Salted Duck. In the summer, eating roast duck seems too hot, but cutting half of a salty and delicious salted duck into a dish becomes a refreshing and appetizing meal that won’t get greasy after eating for a long time.

The father who came home from get off work in the factory was carrying a fragrant salted duck in his hand. It was the most unforgettable taste in Yi Zhoujun’s memory

Salted duck, also called osmanthus duck, is a famous Jinling dish with a history of more than 2,500 years.

In the book "Baimen Cookbook" which records ancient Jinling cuisine, there is a record: "In the August period of Jinling, salted duck is the most famous, and everyone thinks that the meat has the fragrance of osmanthus."

In fact, the history of Nanjing people raising ducks and making duck dishes began as early as the Spring and Autumn Period and the Warring States Period. There is also a folk song circulating in the Nanjing Imperial College in the Ming Dynasty: "ancient academy, glazed sections, black forged iron, salted duck".

It seems that the diet of college students back then was quite good!

As for the question asked by the questioner: "How long does it take to boil salted duck in salt water before it tastes delicious?" Again it depends on what type of duck you choose.

Take Jinling Salted Duck as an example. Nanjing only selects ducks born in the spring of that year. In the autumn when the sweet-scented osmanthus is fragrant, the ducks are still tender and have thin skin, making them the best to eat. It’s ready for slaughter.

Furthermore, salted duck is "not a duck boiled in salted water", but has to go through many processes.

First of all, it must be "dry salted", that is, with Stir-fry salt with peppercorns and star anise to give the duck a "SPA". At the same time, it must be "rubbed" continuously to allow the flavor to be fully absorbed, and then marinated for about 2-3 hours.

Don’t think that you can cook it now, it’s not the time yet! The second step - marinating, that is, using star anise, green onion, ginger and other aniseed ingredients to boil the brine, and when it is warm, put the duck in and soak it. Leave it like this for 2-3 hours, then hang it up to dry.

Finally, it can be boiled with boiling water, but there is another secret to making authentic Jinling salted duck. It requires "pouring the soup" once.

When the duck is cooked until it is 8 mature, lift the duck legs and pour out the soup, then add a small amount of cold water and simmer for another quarter of an hour.

The aroma of the salted duck made in this way completely penetrates into the duck's body, the meat is crunchy and fragrant, and the "taste" and "flavor" are both improved.

Finally, let the salted duck cool and cut into pieces, then pour a few drops of the duck soup from which the duck was cooked just now.

As for the question "What should the authentic salted water chicken be like?" the question asked by the questioner, there is no authentic version of salted water chicken. The one with a similar texture should be the braised chicken from Baoding Prefecture, Hebei Province. However, That should be the answer to another question

Salted duck is a local dish in Nanjing. This dish has a long history and has a history of more than 2,500 years. Nanjing’s ancient name "Jinling", this dish is also called "Jinling salted duck". This dish is one of the representative dishes of Nanjing cuisine. The locals love salted duck just like the Cantonese people love white-cut chicken. It is served at all banquets. The prepared duck is salty, delicious and tender, and is most loved by people. How to make salted duck delicious?

Looking at the name of this dish, salted duck, many netizens may say, "Isn't salted duck just a duck boiled in salt water?" If you think so, you are underestimating this dish. Make this dish The dish is not that simple. If you want to taste good, there are two main points:

Brine

If you want to taste good, it all depends on a pot of old brine. For example, if some restaurants have this dish There will definitely be a pot of brine that is used repeatedly. The longer the brine is used, the stronger the flavor will be. The duck will absorb the fresh flavor in the brine and the duck will taste better.

Sichuan peppercorn salt

The salted duck must be marinated in advance, stir-fried with Sichuan peppercorns and salt until fragrant, and then spread on the surface of the duck to marinate. The duck produced in this way will be salty and delicious. How long does it take to cook salted duck before it tastes delicious?

Making salted duck is not done by boiling, but by soaking. Add the duck to the boiled brine. Take a duck with a net weight of 4 pounds as an example and soak it for 45 minutes. In this way, the duck in the brine The fresh flavor will penetrate into the inside of the duck better, and the duck will taste better. Detailed production methods are shared below.

How to make salted duck

Ingredients: One duck

Spice recipe: 15g star anise, 3 grass fruits, 15g angelica, 10g tangerine peel, 5g licorice, 30g cumin, cardamom 15g, 30g peppercorns, 15g bay leaves, 10g cloves, 15g cinnamon

Ingredients: ginger, green onions

Seasonings: salt, chicken powder, cooking wine, MSG, sugar

Step ① Process the duck

Slaughter the fresh duck, clean it, wash off the excess blood, remove the duck butt, and then soak the duck in clean water Remove the blood for 20 minutes, then remove the duck and drain the water and set aside.

Step 2: Fried Sichuan peppercorns and salt

First prepare edible salt, star anise, Sichuan peppercorns, salt and spices in a ratio of 3:1, then dry the pot and add the Sichuan peppercorns , star anise, and salt into a pot and stir-fry over low heat. Saute the spices until fragrant and then pour them out. Prepare a blender. Pour the fried salt and spices into the blender and stir the spices into powder, then pour them out and set aside.

Step ③ Marinate the duck

Add the prepared pepper salt to the drained duck. Apply the pepper salt evenly to the outside and inside of the duck, and then massage the duck for 3 minutes. This will allow the duck to absorb the flavor better, then cover with plastic wrap and marinate in the refrigerator for 3 hours until ready to use.

Step 4: Boil the brine

Wash the spices prepared in advance with water and put them in mesh bags. Add 20 pounds of water to the pot, add the spice bag, ginger slices, Bring the green onions to a boil, then reduce the heat to low and simmer for 30 minutes to facilitate the flavor of the spices. After 30 minutes, add salt, chicken powder, sugar, and a little cooking wine to taste.

Step 5: Blanch the duck

Take out the marinated duck, then boil a pot of boiling water, put the duck into the pot and dip it three times, blanch the duck and then take it out spare.

Step 6: Braised duck

Boil the brine that has been cooked in advance, then put the duck into the brine and marinate it. Turn off the heat and soak for 45 minutes. The duck should be picked up during the soaking process. Flip once to heat evenly. After marinating for 45 minutes, take it out and let it cool. Then cut it into pieces and put it on a plate. Then take out a little brine from the pot and pour it on the surface of the duck meat. In this way, the salted duck is completed. Content Summary: "Questions and Answers"

① What is the purpose of adding spices to stir-fry when making pepper salt?

Answer: When making pepper salt, add spices and stir-fry them together. The purpose is to mix the flavor of the spices with the salt, so that the duck can better absorb the flavor of these spices, and the meat will be textured while having flavor. It also becomes more fragrant. It should be noted that the fried peppercorns and salt should be ground into powder in a blender so that they can be marinated and tasted easily.

② Why does the marinated duck need to be blanched?

Answer: There are two main reasons for blanching the marinated duck:

Remove excess salt on the surface of the duck: There is more salt on the surface of the marinated duck. , it can be removed by blanching it once, so as to avoid putting it directly into the pot and causing the brine to taste too salty.

Remove the excess blood from the duck: The duck will expel water after being salted. Blanching can remove the excess blood, so that the brine does not taste fishy and the produced salted duck tastes better. good.

③ How should the remaining brine be stored?

Answer: The remaining brine can be used multiple times. If the brine is not used, you can take out the spice packets in the brine, then filter out the impurities, boil the brine, and store it in the refrigerator. Take it out when you want to use it. When the flavor of the brine is not enough, add spices and seasonings to taste. Production Tips

① When making Sichuan pepper salt, the heat should not be too high during the frying process. It should be stir-fried over low heat so that the aroma of the spices can be better emitted. Sichuan peppercorns and salt will also taste more fragrant. If the firepower is too high and the control is not good, the spices will be fried easily and give off a burnt smell.

② The duck selected for making salted duck should not be too large, otherwise the duck will be difficult to taste, and if the soaking time is too long, the taste of the duck will not be guaranteed to be tender.

③ Before marinating the duck, the excess blood must be removed, so that the duck will not have a fishy smell. Secondly, the butt of the duck must be removed, because a large part of the odor on the duck is It emanates from here.

④ When marinating ducks, be sure to control the marinating time. If the duck is marinated for a long time, the meat of the duck will become very rotten and it will not taste good. If the duck is small, the marinating time should be reduced accordingly.

⑤ When using the brine, add ginger, onion, and cooking wine. In addition to removing the fishy smell, it also protects the brine from changing its flavor. Conclusion

Salted duck is a very delicious dish. If you want to make it delicious, you need to pay attention to many processes and tips. When making, be careful not to fry the pepper and salt, and secondly, remove the blood from the duck. To remove the fishy smell, the duck should be marinated for an appropriate time and not overcooked, so that the duck produced will taste better. Learn the above skills to make it.

The main question of this topic should be about salted duck. I think the supplementary question at the end should be a mistake. I typed "duck" into "chicken", otherwise the two would not be next to each other. , so I answered the question of salted duck. How long does it take to cook salted duck, and how to make salted duck?

As far as I know, salted duck is a famous dish in Nanjing. It is also called "osmanthus duck" around the Mid-Autumn Festival. It is one of the representatives of Jinling cuisine (Nanjing was called Jinling in ancient times) and has long been famous. Several of my colleagues from Jiangxi Province went to university in Nanjing. When it comes to delicious food in Nanjing, salted duck is definitely indispensable. There is also a description in "Baimen Cookbook": "In the August period of Jinling, salted duck is the most famous, and everyone thinks that the meat has the fragrance of osmanthus." This "Baimen" is the common name of Xuanyangmen in Nanjing in ancient times, and is also known as Used to represent Nanjing, "Baimen Cookbook" is dedicated to introducing Nanjing's food culture. Closer to home, let’s talk about how to make salted duck?

The cooking method of salted duck is actually somewhat similar to that of boiled chicken. It is not cooked over high heat, but simmered over low heat. This roasting process also requires other operations, which can take at least half an hour to 40 minutes, mainly depending on the size of the duck. In addition, the duck needs to be marinated inside and outside with hot Sichuan peppercorns and salt, and then marinated in clear brine, and finally dried in a ventilated place before proceeding to the final stage of cooking.

The name of salted duck is very simple, but it is not as easy as boiling duck in salted water. The preparation is still relatively complicated. The key to making salted duck is to choose a tender duck. The production process is simply to dry-pickle it with pepper and salt, then wet-pickle it in clear brine, and finally boil it until it is raw, then soak it and fry it until it is mature. (Use chopsticks to insert through the thickest part of the meat. If there is no blood when you pull it out, it is cooked.) The above is the answer about the salted duck. I hope it is useful. Friends who are interested in food, dietary health and food anecdotes can click here Please follow and like, and we will share interesting and useful content together in the future!

Let’s answer the first question first: There are old and young ducks, so the time is different. Just use chopsticks to insert the meat easily. If you want it to be crispy, cook it for a while.

The second question: Wash the purchased chicken, drain the water and evenly apply salt, pepper and white wine on it. Wrap it in plastic wrap and put it in the refrigerator for three to four hours before taking it out.

Prepare a pot of water and bring to a boil over high heat. Put the chicken in, then add ginger, green onion and Huadiao wine, turn down to low heat and cook slowly. The specific time depends on the tenderness of the chicken. When cooked, take it out and put it in ice water to cool it down. Cut into pieces and serve on a plate.

Nanjing's salted water boiling is indeed good, but this method is too complicated. This is because the duck here has a strong fishy smell, and it is difficult to suppress the fishy smell without using heavy ingredients. When it comes to cooking, nothing is more important than the quality of the food. In Beihai, Guangxi, not only chickens but also ducks and geese can be chopped for free. Beihai duck is cooked with ginger and scallion cooking wine and is ready to eat. It does not require too complicated cooking.

Salted duck cutlets, stir-fried, salted, brine, dried, thoroughly roasted, skin white, meat red, bones green, pour the soup once: add cold water A little, simmer for a quarter of an hour, then boil the cold water again and simmer for another 15 minutes. When the duck is cooked until it is 80% cooked, lift the duck legs and pour out the soup, then add a small amount of cold water, and simmer for another quarter of an hour.

The old soup is made by using the blood of pickled duck, adding water to boil, beating off the foam, and using it repeatedly. This duck is delicious, but it is too salty and is not suitable for people with high blood pressure. Eat less. The salted duck eaten in Nanjing is really delicious, but the ones bought on Taobao Osmanthus Flagship Store or other stores are basically unauthentic and not delicious.

Summer is hot and it is easy to get internal heat. Try to choose ingredients that are not easy to get internal heat or have the effect of clearing internal heat, especially meat. It is best not to eat beef and mutton, and eat less pork. The most suitable meat to eat in summer is duck meat. Salted Duck

BY Gourmet Me

Cut the green onion into sections and slice the ginger

Put the duck in cold water into the pot and blanch it to remove the smell. Blood Foam

Put the duck into the electric pressure cooker, pour in the ginger slices, pour in the green onion segments, star anise, cinnamon, salt and water, and cook for 10 minutes

Soak for two hours and it is ready to eat

Salted duck, the key is to marinate and cool,

How long does it take to boil salted duck in salt water to taste delicious? First, the salted duck is not boiled in salted water, but stir-fried with salt and seasonings, spread evenly on the duck, and marinated for 3 hours. The authentic way to cook salted duck is: Select Fresh live ducks are slaughtered and cleaned, soaked in clean water to remove blood, marinated with salt, then marinated in marinade, and finally boiled.

Salted duck is a specialty of Nanjing, China. It is also called osmanthus duck. Salted duck has a light taste, is fat but not greasy, is fragrant, crispy and tender. The duck meat is rich in nutrients and rich in nutrients. Protein, amino acids, calcium, iron, thiamine, etc. are very beneficial to the human body and are very popular among everyone. Salted duck is very suitable for people with weak health. Duck meat can also whiten the skin and promote fluid production in the stomach. Let’s talk about it below Share how to make salted duck. 1. Selecting ducks

1. The selection of ducks for making salted duck is also very important. It is best to choose fresh live ducks. Live ducks taste more delicious. Ducks that are fat and thin should be average in weight. It is best to weigh 3 to 4 pounds. This way the duck will be fat but not greasy, tender and delicious.

2. Good quality ducks have plump and smooth feathers, soft skin under the wings and feet, the duck's sternum is not protruding, and it looks flexible and agile. After slaughter, the color is bright and non-sticky, and the muscles are strong and elastic. 2. Steps to make salted duck

1. Ingredients: duck, ginger, green onions

Seasonings: salt, pepper, star anise, cinnamon, vinegar, sugar, cumin, bay leaves

2. Slaughter and pluck the duck you bought, disembowel it, take out all the internal organs, clean it and put it in a basin, add blood-removing water, soak it and drain it for later use.

3. Prepare a pot, put salt in the pot, then add Sichuan peppercorns, stir-fry the salt and Sichuan peppercorns over low heat until they become fragrant. The color of the salt will slowly begin to darken, and that's it.

4. Apply the fried salt and Sichuan peppercorns evenly on the duck while it is hot, especially on the abdomen. After evenly applying it, leave it to marinate for 3 hours.

5. Wash the onion and ginger, cut the onion into sections, and slice the ginger. Next, start making the marinade. Put an appropriate amount of water in the pot, add ginger slices, green onion segments, star anise, cumin, Bring cinnamon, bay leaves, vinegar, and sugar to a boil over high heat, then reduce to low heat and simmer for 10 minutes to fully release the aroma of the spices. Let the marinade cool.

6. Put the marinated duck into the marinade, soak and marinate for 2 hours. After soaking, place the duck in a ventilated place to air-dry for 1 hour.

7. After drying, put the duck into the marinade, bring to a boil over high heat, scoop out the floating powder, turn to low heat and simmer for 40 minutes. Remove the marinated duck and let it cool. Then cut into pieces and serve on a plate.

Tips

1. Marinate the duck in marinade for at least 2 hours, so that it will be more delicious.

2. The duck must be chosen to be fat and thin, so that it will be fat but not greasy.

Summary: Through the above analysis, we know how to make salted duck. First, we must choose a duck that is quite fat and thin, slaughter the duck and clean it, soak it in water to remove the blood, stir-fry the salt and pepper until evenly Rub it on the duck and marinate it for 3 hours, add various

spices to boil the brine, soak the duck in the brine for 2 hours, then air-dry the soaked duck for 1 hour, and finally put it in again Add it to the marinade and simmer, and a fat but not greasy, tender and delicious salted duck is ready.

Speaking of braised food, I believe there must be many friends like me. The first thing that comes to mind is Nanjing Salted Duck.

The salted duck is fresh but not greasy, salty and refreshing. Especially now that the weather is getting hotter and I have no appetite and can’t eat the hot dishes I usually like to eat, it’s time to serve a plate of cool and fragrant salted water. Duck, it was all robbed by a family in a short time.

However, when it comes to homemade salted duck, many friends think it is a difficult dish, and they usually go out to buy it instead of making it themselves. Moreover, even if they try to make it themselves, they always feel that the finished product does not taste authentic. typical.

In fact, the preparation of salted duck is not as complicated as we imagined. As long as you master the following steps, you can make more delicious salted duck than those made by other stores.

The first step, first of all, we have to prepare the materials. We must buy them all, otherwise the taste will change if one ingredient is missing later. The ingredients we require are: more than four pounds of fat duck, refined salt, green onions, old ginger, mature vinegar, star anise, Sichuan peppercorns, and five-spice powder.

The second step is to prepare a live duck. In this step, the duck should be slaughtered, feathered and internally removed, and then soaked in light salt water for half an hour to use osmotic pressure to seep out the blood. Do not blanch it in hot water, otherwise the duck meat will become old and lose its taste.

The third step is to take the duck out of the salt water and wash it, then dry the skin, apply dry salt and minced ginger, put it in a basin, cover it with plastic wrap, and marinate it in the refrigerator. Hour.

Step 4: During the initial marinating of the duck, we can start preparing the brine: cut green onions into sections, sliced ??ginger, mature vinegar, star anise, pepper, allspice, salt and water. Pour into the pot, cook over high heat until fragrant, then turn off the heat and wait to cool.

Step 5: Take the duck out of the refrigerator, wash off the salt water on the surface, and then soak it in a pot of cooled brine. This step takes an hour.

Step 6. Take the duck out of the brine and hang it upside down in a ventilated and dry place for an hour. This is a very critical step, related to the moisture content of duck meat, and must not be omitted.

Step 7: Reheat the brine in the pot to boiling, then turn to low heat until the brine stops bubbling; make a hole in the belly of the duck and stuff it with ginger, green onion and star anise. Put some in, and then put it into the brine. When you see the brine bubbling slightly, lift the duck up, drain the brine from the duck body into the pot, and then put it back into the pot again to cook. Repeat this four times, and finally put the duck in. Pour into the brine over low heat, cover and simmer for thirty minutes.

Step 8: Take out the duck, dry it, and then slice it and serve it on a plate.

In fact, as you can see from the above steps, making salted duck is not difficult at all, the key is to be careful.

In addition to being eaten directly as a cold dish, the prepared salted duck can also be cooked with vermicelli into a clear soup duck pot.

The flavor of the salted duck that you pickle yourself is fully developed. When making a clear soup pot, you don’t even need to add other seasonings. Just half of the duck can make a pot of fresh soup. Interested friends may wish to give it a try.