Duck blood soup powder
Ingredients: water-made vermicelli (preferably sweet potato vermicelli from northern Jiangsu, Anhui and Shandong) 100g.
Ingredients: 20g duck liver, 30g duck blood, gizzard of duck 15g, pickled mustard tuber from duck intestines, 3g oily bean curd, 5g chopped green onion 1g, 5g coriander duck oil and 250g broth.
Production: Put the vermicelli into a bamboo basket, put it into duck soup, simmer until cooked, and pour it into a bowl. Then add duck blood and oily tofu granules, continue to cook on low heat, take out and put them in a bowl, then pour in duck soup and all ingredients to serve.
Two keys to making duck blood vermicelli soup
Key one
Duck soup-salted duck soup is boiled with water 1∶4.
The most important thing to make duck blood vermicelli is to mix soup. As long as the soup is ready, the taste of the finished product will be good. Many people think that duck blood vermicelli soup is made of ordinary ducks, big bones and other materials, then you are wrong. Authentic duck blood vermicelli soup is made of salted duck soup with water and spices.
Take a big barrel, put 40kg of clean water, 0/0kg of salted duck soup/kloc-0, add seasonings (300g of salt, 0/50g of monosodium glutamate/kloc, 200g of chicken essence) and spices (20g of Amomum tsao-ko 12, fragrant fruits, fragrant leaves and fennel, and 650 of cardamom and pepper).
The practice of salted duck soup
2500g of clean water, salt 1 kg, ginger 250g, star anise150g. Dissolve the salt with low fire, then take out the ginger and star anise, pour the blood of the salted duck into the tank to boil, and after cooling, soak the salted duck in the tank for about 4 hours (2 hours in summer). Take out the duck, control the water, fill the stomach with onion and ginger, put it in clear water, and add a little onion, ginger slices, star anise and cooking wine. The duck is salted duck and the soup is duck soup. Duck soup can be reused, and the taste is getting stronger and stronger.
Question: Can the clear water and duck soup of salted duck be cooked? Can all tastes be fully blended?
Answer: You can smell the fragrance as long as it is boiled, and you don't need to heat it for a long time. In addition, the duck soup should be kept warm on the stove for a whole day after it is cooked, and the fragrance will naturally merge slowly.
In the process of cooking, be sure to use a small fire and keep the temperature of the soup at 90-95℃. If the fire is too big, the soup will become cloudy.
Key two
Ingredients-duck offal needs to be marinated in duck soup of salted duck.
First of all, if the ingredients are not handled properly, the finished product will have a strong odor, which will directly affect the taste of diners. Many people know little about the processing of ingredients, so they cook them directly in duck soup. This will not only affect the taste of duck soup, but also remove the odor of ingredients. Therefore, the most correct treatment method is to marinate duck liver and duck gizzard with salted duck soup.
To make duck blood vermicelli soup, it is best to choose sweet potato vermicelli produced in northern Jiangsu, Anhui and Shandong. This kind of vermicelli has high transparency and good taste. After selecting the vermicelli, soak the vermicelli in clear water until soft, put it in a bamboo basket and cook it in the cooked soup.
Duck liver, duck gizzard, duck blood, duck intestines
The treatment of duck blood is very simple, cut into pieces or strips. Wash duck intestines, blanch them and cut them into small pieces. Duck liver is completely blanched. After the blood is removed, it must be preserved with duck soup of salted duck. After pickling, it will be sliced with a knife. Duck gizzards are very troublesome to handle because they have a strong fishy smell. After washing, grab it evenly with pepper and salt, marinate it (4 hours in winter and 2 hours in summer), then blanch it, and finally marinate it with salted duck soup, and then cut into pieces.
In order to facilitate the operation, duck liver and duck gizzard can be pickled in advance and can be used after changing knives. Duck blood and duck intestines must be cooked on the spot.
Question: Isn't it better to use the duck soup of salted duck alone?
Answer: the duck soup of salted duck must be added with enough water and seasoning, because it has a high salt content. If it is used alone to make soup, it must be salty and tasteless. In addition, duck soup will be mixed with a little duck smell, and water will be added to slow down the odor.
Question: Is it better to add clear soup or other soups?
Answer: In theory, adding soup to make soup is better, but it will inevitably increase the cost of finished products, which is not cost-effective, because duck blood vermicelli soup is still a very popular snack after all.
Duck soup still needs duck.
The former master introduced the hanging method of Nanjing duck blood vermicelli soup. After seeing the formula, I think the amount of duck soup in salted duck can be reduced a little, because its salinity is very high, and the clear soup hanging according to the ratio of 1: 4 seems a little salty. In addition, it is best to soak the duck intestines in the duck soup of salted duck, so that the duck blood vermicelli soup can be more fragrant.
The soup used to make duck blood vermicelli soup is thick soup, which is made of duck rack, salted duck old brine and clear water. Compared with the recipe introduced by Master Hu, this soup is thicker and the duck flavor is more mellow.
Now let me introduce this formula to you:
Wash duck rack 10 kg, blanch in boiling water, and remove blood. Take a big bucket, put it on the duck rack, 50 kg of water and 2.5 kg of salted duck soup, boil it on high fire and cook it for 4 hours on medium fire. At this time, the soup has been successfully hung, but in order to maintain the heat and aroma of the soup, we will continue to put it on the pot and keep it warm with a small fire, which can further enhance the flavor of the duck soup. The next day, add a little duck rack and salted duck soup to the soup to make up the water, and continue to cook over medium heat until the fragrance is overflowing.