Is the salted duck ready to eat? Salted duck is one of the specialties in China. Salted duck is a specialty of Hunan, which tastes very good, has a deep red color and a long aftertaste. Chew it, it will be oily but not greasy. It is a kind of flavor food popular in the north and south of the river in recent years. Let's see if the salted duck is ready to eat.

Is the salted duck ready to eat? 1 Generally, salted ducks are ready-to-eat, but they can also be heated in a microwave oven to taste better, and can also be used as a dry pot for salted ducks.

Put some side dishes in it and drink some beer. It's a perfect match. Very good. See what taste you like and adjust it according to your own taste.

basic content

Salted duck is a specialty of Hunan. This is a nutritious and healthy food. We can't guarantee that you will like it when you receive it, but we think it is delicious as a dish and snack.

Ingredients list: duck, star anise, clove, cinnamon, ginger, salt, monosodium glutamate, pepper, sugar, Dongting Lake natural spices.

Storage method: Store in a dry, cool and dark place, below 25℃, preferably refrigerated.

Shelf life: 30 years

Food additives: None.

Packing method: packing

Brand: salted duck

Series: Spicy salted duck

Specification: 300g

Variety: whole duck

Weight (gram): 300

Is it organic? Yes

Origin: Chinese mainland.

Origin: Hunan

Ducks have high nutritional value and belong to sex. Scientific diet has the effects of nourishing the stomach, strengthening the body and beautifying, calming the liver and purging fire, eliminating dampness and vexation, invigorating qi and nourishing blood, calming the nerves, stimulating appetite and strengthening the spleen, nourishing yin and tonifying the kidney, promoting blood circulation and removing blood stasis, and is deeply favored by people. Sauced duck can be used as a casual snack or as a special dish on the sprinkling table. You can taste the delicious cold food when you open it, and enjoy the flavor of traditional hot food when you heat it. It's four seasons' health.

Cooking method

Duck selection: The fatter the raw duck, the better, especially those that have not laid eggs and changed their hair.

Pickling:

1: Kill the duck, remove the internal organs, slaughter the wing tips and feet, cut open the chest and wash it, then hang the salted duck and drain it.

2: rub salt. Stir-fry the refined salt in a pot, add 0. 125% fennel, stir-fry until the steam evaporates, take it out and grind it. After that, the ducks were weighed and dried with 6.25% of their weight. Put 3/4 of the salt into the neck incision and turn it repeatedly to make the salt stick to all parts of the abdominal cavity evenly. Its salt should be rubbed in vitro, mainly in the chest muscle, calf muscle and mouth. After rubbing the salt, put it into the cylinder in turn, take it out after pickling 12 hours, lift the tail wing, open the anus, and make all the salt water in the cavity flow out, which is called brine buckle. Then pile it in the tank, about 8 hours, and buckle the salt water for the second time.

3: Double salt. After the second marinating, pepper, spiced powder, sodium nitrate (nitrite) and white sugar are evenly mixed and smeared on ducks, especially where the meat is thick. Nanjing style should be dipped in sweet noodle sauce, Hunan style should be dipped in Chili powder, and then put in the tank for ten hours, turning once in the middle. If the duck meat is big, the curing time will be longer.

4. After the duck comes out of the tank, lift the dripping salt water, dry the inside of the duck with hot gauze, then cross-brace it in the duck's belly with two sticks, press it into a plate shape, and dry the water.

5: ignite with straw, sprinkle with chaff shells, wait until the smoke from the initial burning is exhausted, smoke repeatedly, and roast the duck until golden brown. Another method of this step is baking.

Is the salted duck ready to eat? Is salted duck a specialty of Hubei?

Generally speaking, dried salted duck is a specialty of Hunan, but there are also dried salted ducks in Xiangyang, Hubei.

Yicheng salted duck, also known as Yicheng salted duck, is produced in Yicheng City, Hubei Province, and is one of the specialties of Xiangyang. Yicheng salted duck feeds on ancient snails, fish, shrimp and rice, fattening, killing plums, unhairing, refining, modeling, drying in the sun and frost erosion, with unique ingredients.

Vacuum preservation technology and other more than 20 processes, the appearance of the product is white and light yellow. The inner wall of abdominal cavity is dry, and the muscle section is close and rosy, which is suitable for salty and light. Duck meat is tender, fat but not greasy, thin and delicious, with the function of high protein and low fat. In 2006, AQSIQ approved the protection of geographical indications of Yicheng salted duck.

How about Changde Jindan salted duck?

Changde Jindan salted duck combines Hunan, Sichuan, Jiangsu and Shandong flavors. It is moderately spicy, sweet, hemp, salty and crisp, with a long aftertaste, no fishy smell and no greasy taste, and has a unique flavor of fragrance, spicy, fresh and alcohol.

How to make salted duck?

Duck selection: The fatter the raw duck, the better, especially those that have not laid eggs and changed their hair.

Pickling:

1: Kill ducks, remove hair, viscera, kill wing tips and duck feet, cut them from the chest, wash them, and then hang them and drain them.

2: rub salt. Stir-fry the refined salt in a pot, add 0. 125% fennel, stir-fry until the steam evaporates, take it out and grind it. After that, it was called duck, and its weight was 6.25% of dry salt. Put 3/4 of the salt into the neck incision, turn it over and knead it to ensure that the salt adheres evenly to all parts of the abdominal cavity. Salt should be rubbed on the isolated chest muscle, calf muscle and mouth. Rub the salt, put it into the jar in turn, marinate for 12 hours, take it out, lift the hind wings and open the anus.

3: Double salt. After the second marinating, mix pepper, spiced powder, sodium sulfate and white sugar evenly and smear them on ducks, especially where the meat is thick. Nanjing flavor should be dipped in sweet noodle sauce, Hunan flavor should be added with Chili powder, and then put in a jar for ten hours, once. If the duck is big, it will take longer to marinate.

4. After the duck comes out of the tank, drip dry salt water, dry the duck's interior with hot gauze, then put two sticks in the duck's belly, press it into a plate shape, and dry the water.

5: ignite with straw, sprinkle with chaff shells, wait until the smoke from the initial burning is exhausted, smoke repeatedly, and roast the duck until golden brown. Another method of this step is baking.

Is salted duck delicious?

Sauced duck is delicious, where are the spicy friends!

It's time to eat salted duck to keep warm in winter. It's a bit chewy, and the meat is very tasty ~ it's the kind of duck whose dried skin is wet with sauce. Oh, my husband didn't like the taste of braised pork before, but after forced tasting, it seems that a new door has been opened. We ate four that week.

Can the salted duck be eaten when it is opened? 3. How to eat salted duck

If it is salty and hard, it can be washed, boiled in water for 5-6 minutes (if it is hard, it can be cooked again), cut into pieces, stir-fried with garlic sprouts, added with sugar and cooking wine, and then the pot can be served. You can unpack it and eat it directly, because salted duck itself is a leisure snack, and you can also eat it after heating it in the microwave oven. The taste is different, depending on your own requirements. You can eat it directly. If the taste is not good enough, you can add some seasoning yourself. Heating in winter will taste better.

Second, the practice of salted duck

(1) Stewed salted duck with potatoes

1, peeled potatoes and cut into small pieces.

2. Buy ready-made salted duck.

3. Wash the garlic seedlings and cut them into sections.

4, hot oil pan, stir-fry potatoes

5. Stir fry until the potatoes change color

6, salt, and then add the right amount of water 10 minutes.

7. When the potatoes are slightly soft, add the salted duck and stir fry.

8. Stir fry and package. 9. Stir-fry garlic seedlings with 10. Take out the pot.

The finished salted duck is deep red in color, crispy in skin and fragrant in meat, rich in sauce flavor and long in aftertaste. Has the effects of promoting blood circulation, promoting qi circulation, invigorating spleen, nourishing stomach and beauty beauty. It is a famous China wine popular in the north and south of the river, and it is a good seasoning for wine and gifts. The above is how to eat salted duck, and everyone should understand it after reading it. You can eat salted duck according to the above.

How to eat salted duck? This is the answer, isn't it simple? Let's eat quickly and give up laziness for food. In the face of food, people's self-control is out of control and can't resist the temptation of food. Then don't put up with it any longer, join the food team, enjoy your favorite food, enjoy life, embrace the world with sincere heart and be your own master.