盐水鸭肝 菜市场三大美食之一，中式鸭肝，掌握方法，嫩滑细腻，鸭肝的做法，盐水鸭肝，卤鸭肝。Chinese traditional cuisine, duck liver
太简单不过的操作技巧 简单上手一次成功，软嫩细滑，盐水鸭肝 下酒好味道！
Too simple but the operating skills simple hand a success, soft and delicate, salt water duck liver
#妞妞家的饭
Cow Feet's Ash! Delicious Rural Dish For Winters Cold Days in Village ♧ Country Life Vlog
Kend Işleri ♧ Village Affairs
Cow Feet's Ash! Delicious Rural Dish For Winters Cold Days in Village ♧ Country Life Vlog
We Cooked Cow Feet's Ash
We Cooked Pache Ash
Cow Feet's Soup Recipe
Cow Feet's Recipe
Cow Feet Recipe
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Pacheye Gav
Beens Recipe
Cow Leg Recipe
Rural Recipe
Fresh Vegetables
Easy Cooking
Relaxing Video
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Cooking on Sadj
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This Video has been shot in Astara City based in Iran-Azerbaijan border. We going to show you Lifestyle And Delicious Recipes of the Village.
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Нежная УТКА ПО ПЕКИНСКИ рецепт сочной утки в духовке на праздник Люда Изи Кук Как приготовить утку
Секреты Китайской кухни. У Всех получится! УТКА ПО-ПЕКИНСКИ дома. Как приготовить утку по пекински в духовке, Рецепт приготовления утки по-пекински (пекинская утка). ????Ингредиенты:
Утка … 2300-2500 г
Маринад:
Мед (цветочный) … 4 ст.л.
Сладкое рисовое вино МИРИН (либо белое сладкое десертное вино) …….2 ст.л.
Рисовый уксус 4,5-5% … 2 ст.л.
Вода …………..40 мл
Немного соли
Яблоки …… 3 шт.
Салат зеленый …… 150 г
Лук зеленый …… 50-60 г
Редька дайкон …… 50 г
Огурец свежий …… 100 г
**
Соус для утки по-пекински:
Соус ХОЙСИН ……………….4 ст.л.
Кунжутное масло …………2 ст.л.
Вино МИРИН………………..2 ст.л.
Чеснок ……………………….2-3 зубчика
Перец чили ………………по вкусу
Сахар ...…………………….по вкусу
К утке:
⏩Рецепт соуса Хойсин:
Рецепт ⏩ китайский паровых блинчиков:
**
Ingredients:
Duck .........2300-2500 g
Marinade:
Honey ...........4 tbsp.
Sweet rice wine MIRIN (or white sweet dessert wine) ...... .2 tbsp.
Rice vinegar 4,5-5% ...........2 tbsp.
Water ............ ..40 ml
A little salt
Apples .........3 pcs.
Green salad .....150g
Green onion .......50-60 g
Radish daikon ........50 g
Fresh cucumber .....100 g
Peking duck sauce:
Sauce HAYSIN ......4 tbsp.
Sesame oil ............ 2 tbsp.
WINE MIRIN ......... 2 tbsp.
Garlic ........ 2-3 cloves
Chili pepper ......... to taste
Sugar ... ...... to taste
Утка по пекински дома, как вкусно приготовить и правильно есть!
Пекинская утка или утка по-пекински (北京烤鸭, палл. бэйцзин каоя) — одно из самых известных блюд китайской кухни.
Как запечь утку в духовке, Утка по-пекински в духовке.
ОЧЕНЬ ВКУСНАЯ УТКА ПО ПЕКИНСКИ, ЛУЧШИЙ РЕЦЕПТ в домашних условиях. Утка по пекински дома.
Утка получается с тонкой хрустящей кожицей и сочным нежным мясом.
Едят УТКУ ПО-ПЕКИНСКИ, заворачивая порезанное небольшими кусочками мясо в тонкие китайские паровые блинчики, вместе с зеленью и с очень вкусным фирменным соусом, для пекинской утки.
[Меню на Новый Год ????] ???? Новогодний Стол 2023 ➡
???? Новогодняя ЯБЛОЧНАЯ УТКА ✔
Утка по пекински дома, Как приготовить утку по-пекински. Утка по-пекински в домашних условиях.
???? Закуски на НГ 2023
???? ✅ Салаты на Новый год 2023
???? Мясные Блюда на НГ 2023
???? Рыбные Блюда для НГ 2023
♨️ ГОРЯЧЕЕ на СТОЛ 2023
???? Праздничные Гарниры
???? КОРОЛЕВСКАЯ ВЫПЕЧКА НА НОВЫЙ ГОД 2023►
#китайскаякухня #какприготовитьутку #уткапопекински #УткаРецепт #УткаНаНГ
#пекинскаяутка #утка #уткапо_пекински #маринаддляуткипопекински #маринаддляутки #специидляутки #уткапопекинскивдомашнихусловиях #рецептуткипопекински #приправыдляутки #китайскаякухня #восточнаякухня #азиатскаякухня #рецепт #птица #специи #уткапопекински #уткавдуховке #вкуснаяутка #какзапечьутку #roastduck #уткарецепт #УткапоПекинскивдуховке #Какприготовитьуткупопекински
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#ЧтоПриготовитьНаНГ #ПозитивнаяКухня
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Feeding King Tut
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Ingredients
1 (5lb) duck
A few stalks of fresh herbs.
5 cloves garlic
Green onion
Plenty of salt
Some honey for basting
1-2 tablespoons olive oil
1 cup minced green onion
1 1/2 cups (350ml) red wine
2 tablespoons red wine vinegar
15 figs preserved in honey
15 dates
Salt
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Death Mask: By Roland Unger - Own work, CC BY-SA 3.0,
Valley of the Kings: By Nikola Smolenski - This image was created with Hugin., CC BY-SA 3.0 rs,
Akhenaten Statue: CC BY-SA 2.5,
Nefertiti: By Philip Pikart - Own work, CC BY-SA 3.0,
Luxor, Thebes: By Olaf Tausch - Own work, CC BY 3.0,
Horemheb: Captmondo, CC BY-SA 3.0 via Wikimedia Commons
Tomb of Ramses VI: By R Prazeres - Own work, CC BY-SA 4.0,
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Zon sells wild chickens, vang hoa, king kong amazon
Cook whole wild chicken to enjoy after a hard day
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#cook
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#gardening
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Zarte Barbarie-Entenbrust mit karamellisierter Orangen-Sauce, schnelles last minute Weihnachtsmenue
Auf speziellen Wunsch der anderen Oma gibt es hier ein schnelles und einfaches Rezept für Barbarie-Entenbrust mit karamellisierter Orangen-Sauce. Ein exzellentes Weihnachtsessen, das nicht so aufwendig ist, wie ein Gänsebraten, aber mindestens ebenso gut schmeckt.
0:00 Intro
1:03 Zutaten / Ingredients
1:26 Kurzer Arbeitsablauf / Short workflow
3:28 Detaillierte Arbeitsschritte / Detailed step by step workflow
Rezept auf Deutsch (english version below)
Zutaten
2 Barbarie-Entenbrüste
n. B. Salz
40 g Butter
1/2 Zwiebel
4 EL Honig
2 Orangen
1/2 TL Szechuanpfeffer
1/2 TL Meersalz
1 Nelke
200 ml Entenfonds (alternativ Geflügelfonds oder Gemüsebrühe)
Entenbrust von Sehnen und Silberhaut befreien. Haut rautenförmig einschneiden und salzen. Filets auf die Hautseite legen und in einer feuerfesten Form beiseitestellen.
Ofen auf 80 °C O-/U-Hitze vorheizen.
1 Orange abreiben und dann filetieren, 1 weitere Orange auspressen um 50 ml Saft zu erhalten.
1/2 Zwiebel fein würfeln. 1/2 TL Sezchuanpfeffer und 1/2 TL Meersalz zerstoßen.
Entenbrust auf der Hautseite in die kalte Pfanne legen, auf halber Hitze Fett anschmelzen, dann auf 3/4 Hitze ca. 3-4 min anbraten, bis die Hautseite eine goldbraune Farbe angenommen hat. Auf die Fleischseite umdrehen und ca. 2 min weiterbraten.
Angebratene Entenbrust auf der Fleischseite in die feuerfeste Form zurücklegen, ein Bratenthermometer einstecken, auf 60 °C Kerntemperatur einstellen und abgedeckt in den vorgeheizten Ofen stellen.
Für die Sauce 40 g Butter in die Pfanne geben und den Bratensatz lösen, die feingewürfelte 1/2 Zwiebel dazugeben und anschwitzen lassen.
4 EL Honig hinzufügen und karamellisieren lassen.
50 ml Orangensaft, 1 Nelke und die fein zerstoßene Pfeffer-Salz-Orangen-Mischung einrühren und etwas einkochen lassen.
Nach und nach 200 ml Entenfond zugeben und weiter bis zur gewünschten Konsistenz einkochen lassen. Wer keine Zwiebelwürfel mag, kann die Sauce auch durch ein Sieb streichen.
Ist die Kerntemperatur von 60 °C bei den Entenbrüsten erreicht, Deckel abnehmen und die Haut 1-2 min knusprig grillen. Entenbrust aus dem Ofen nehmen und kurz ruhen lassen.
Inzwischen die Nelke aus der Pfanne herausnehmen und die Orangenfilets in der Sauce schwenken.
Entenbrüste in Scheiben schneiden und mit der Orangensauce begießen.
English version
By special request of the other grandma, here is a quick and easy recipe for Barbarie duck breast with caramelized orange sauce. An excellent Christmas dinner that is not as elaborate as roast goose, but tastes at least as good.
Ingredients
2 Barbarie duck breasts
TT Salt
3 tbsp Butter
1/2 Onion
4 tbsp Honey
2 Oranges
1/2 tsp Szechuan pepper (whole)
1/2 tsp Sea salt
1 Clove
1 cp Duck stock (alternatively poultry stock or vegetable broth)
Remove tendons and silver skin from duck breast. Make diamond-shaped incisions in the skin and season with salt. Place fillets on skin side and set aside in an ovenproof dish.
Preheat oven to 175 °F O/U heat.
Grate 1 orange and then fillet, squeeze 1 more orange to get 50 ml juice.
Finely dice 1/2 onion. Crush 1/2 tsp sezchuan pepper and 1/2 tsp sea salt.
Place duck breast on skin side in cold pan, melt fat on half heat, then fry on 3/4 heat for about 3-4 min until skin side gets a golden brown color. Turn over to meat side and continue to fry for about 2 min.
Return seared duck breast on meat side to ovenproof dish, insert roasting thermometer, set to 140 °F core temperature and place covered in preheated oven.
For the sauce, add 3 tbsp butter to the pan and loosen the drippings, add the finely diced 1/2 onion and sauté.
Add 4 tbsp honey and let it caramelize.
Stir in 50 ml orange juice, 1 clove and the finely crushed pepper-salt-orange mixture and let it boil down a bit.
Gradually add 1 cp duck stock and continue to reduce to desired consistency. If you don't like diced onions, you can also strain the sauce through a sieve now.
Once the core temperature of 140 °F is reached on the duck breasts, remove the lid and grill the skin for 1-2 min until crispy. Remove duck breasts from oven and let rest briefly.
Meanwhile, remove the clove from the pan and toss the orange fillets in the sauce.
Slice duck breasts and baste with orange sauce.