How To make Kalte Ente (Cold Duck)
2 tb Lemon juice
3 tb Sugar
1 Lemon
2 pk Moselle wine
1 pk Champagne
Chill wine and champagne. Chill glass punch bowl thoroughly in refrigerator or by filling with ice. When cold, dissolve suger in lemon juice in it. Peel lemon in spiral, with top of lemon left on. Rub lemon spiral around sides of bowl and leave peel in bowl, hanging top end over edge. Pour wine over peel and let stand in refrigerator, 15-20 minutes. Add chilled champagne.
Serve in glass punch cups, with 1-2 small ice cubes in each cup. If you like a greater sparkle, add a glass of club soda. This is the original of the now popular bottled wine drink. Classically, it is made with white wine and German champagne. The spiral of lemon peel, cut with the top of the lemon left on to be hung over the side of the punch bowl, is the "cold duck" that inspired the drink's name. The homemade version is an elegant far cry from the insipid bottled version. Source: The German Cookbook Posted on GEnie by COOKIE.LADY [MUMSIE], Jun 08, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
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Duck Breast a l’Orange - Entenbrust a l’Orange - Patka a l’ Oranz sa Keljom I Bademima
Duck Breast a l’Orange with Savoy Cabbage and Almonds
Entenbrust a l’Orange mit Wirsing und Mandeln
Patka a l’ Oranz sa Keljom I Bademima
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
Köstliche Asia Ente mit Beilagensoße / Delicious Asian duck with side sauce
#asiatischesEntengericht #delicousasiaduck #charliesthaikitchen
DEUTSCH & ENGLISCH:
Hallo meine Lieben,
heute zeige ich Euch, wie ich meine leckere asiatische Ente mit einer leckeren Braten- und Beilagensoße zubereite.
Für unsere Ente benötigt Ihr folgende Zutaten:
Für die Ente/Brühe:
- 1 Ente
- Karotten
- Frische Knoblauchzehen
- Zwiebeln
- 2 Zimtstangen
- Anis Sterne
- Dunkle Sojasoße
- Salz
Für die Bratensoße:
- Die gekochte Brühe
- Kartoffelmehl (zum Andicken)
Für die Beilagensoße:
- Frische Chilis (klein gehackt und gestampft)
- Frischen Knoblauch (klein gehackt und gestampft)
- Eingelegten Knoblauch
- Fischsoße
- 5 % Essig
TIPPS:
- Entfernt die Bürzeldrüse der Ente, bevor Ihr sie kocht, da diese meistens streng riecht
- Kochzeit der Ente beträgt meistens 50-60 Minuten (das hängt davon ab, wie groß Eure Ente ist)
- Friert die Brühe gerne ein, da Ihr darauf köstliche weitere Gerichte zubereiten könnt (schaut dafür gerne auf meinen Kanal).
- Nehmt kalte Brühe zum Andicken der Bratensoße
Ich wünsche Euch viel Spaß beim Nachkochen und wünsche Euch einen guten Appetit. ????
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ENGLISCH:
Hello Guys,
Today I'll show you how I prepare my delicious Asian duck with a delicious roast and side sauce.
For our duck you need the following ingredients:
For the duck / broth:
- 1 duck
- carrots
- Fresh cloves of garlic
- onions
- 2 cinnamon sticks
- Anise stars
- Dark soy sauce
- Salt
For the gravy:
- The boiled broth
- potato flour (to thicken)
For the side sauce:
- Fresh chillies (chopped and mashed)
- Fresh garlic (chopped and mashed)
- Pickled garlic
- fish sauce
- 5% vinegar
TIPS:
- Remove the duck's praline gland before you cook it, as it usually has a strong smell
- The duck usually takes 50-60 minutes to cook (it depends on how big your duck is)
- Feel free to freeze the broth, as you can use it to prepare other delicious dishes (please have a look at my channel).
- Use cold broth to thicken the gravy
I hope you enjoy cooking and I wish you a good appetite. ????
If you have any suggestions or questions, please write them in the comments.
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ENGLISH:
The Best Braised Pork Belly Noodle Soup Recipe (Hakka Style)
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Braised Pork Belly Noodle Soup (扣肉粉) is a dish that I had at least a thousand times and the dish that I miss the most ever since I live abroad. The reason it took me this long to share this recipe is that it is not well known. I was worried that the youtube algorithm won’t promote it as much, but you know what? It is so delicious that it deserves attention.
INGREDIENTS
To blanch the pork belly
2 lbs (900 grams) of pork belly
4 slices of ginger
3 tbsp of Chinese cooking wine (Amazon Link -
1 tsp of Sichuan peppercorns (Amazon Link -
2.5 liters (10 cups) of water
2 tsp of dark soy sauce to color the pork (Amazon Link -
For the spice bag
4 slices of dried sand gingers (Amazon Link -
2 cloves (Amazon Link -
A small cinnamon stick (Amazon Link -
1/2 of a black cardamom (Amazon Link -
1 star anise (Amazon Link -
3 bay leaf (Amazon Link -
3 pieces of dried chili (Amazon Link -
2 tsp of Sichuan peppercorns (Amazon Link -
1/4 tsp of fennel seeds (Amazon Link -
5 slices of ginger
2 scallions
4 cloves of garlic
The seasonings for the braising
1/2 cup of soy sauce (Amazon Link -
1/2 cup of Chinese cooking wine (Amazon Link -
2.5 tsp of dark soy sauce (Amazon Link -
1 tbsp of sugar
2 liters (8 cups) of water
2.5 tsp of salt or to taste
Others
14 oz 400 grams of thick rice noodles
1/3 cup of oil to fry the pork belly
Baby bok choy or other leafy vegetables
Pickled yard beans as a topping
Diced scallion as garnish
INSTRUCTIONS
Fill a pot with 2.5 liters of water. Add the pork belly, ginger slices, Chinese cooking wine, and Sichuan peppercorns. Bring it to a boil then switch to low heat and let it simmer for 15 minutes.
While waiting, you can put all the spices and aromatics in a spice bag. It is a bit difficult to collect all the spices so it is OK if you miss one or 2. It will not affect the taste that much.
Remove the pork from the pot. Quickly use a fork to poke as many holes on the skin as possible. Wipe all the moisture on the pork by using paper towels. Apply some dark soy sauce on the surface while the pork is still hot. The color doesn’t attach well when it is cold.
Dehydrate the pork skin by using a dehydrator or a fan for a few hours or until the skin feels like leather - very firm and a bit bouncy. If you don’t have a dehydrator or a fan, you can stick the pork belly into the fridge with the skin exposed for 24 hours.
Add 1/3 cup of oil to the wok and heat it to 380 F. Fry the pork until the skin is golden and crispy. Then turn to fry other sides. Be careful with the oil splattering. Suggest putting on the lid when deep frying. You can also do this in an air fryer (8-10 minutes at 400 F).
Let the pork cool then slice it into 2/3 of an inch thick slabs. Add all the pork belly into a clay pot (or any other heavy-duty stockpot) along with the spice bag and the seasonings (soy sauce, Chinese cooking wine, dark soy sauce, and sugar).
Pour in 2 liters of water then bring it to a boil. Add some salt to taste. Simmer on low heat for 1.5 - 2 hours.
Meanwhile, we can prepare the noodles. I am using thick rice noodles. Bring a pot of water to a boil. Turn off the heat. Soak the noodles for 20 minutes. If you soaked the noodles 20 minutes right before the pork is ready, you can transfer the noodles into the clay pot and continue to cook. But if you soaked them way too early and the pork still needs to simmer for a while, you have to transfer the noodles into the cold water so they are not overdone.
When the pork is done simmering, taste the broth again to adjust the flavor. It should be much saltier than your normal taste because we still go lots of noodles and vegetables.
Add the soaked rice noodles and bring them to a boil. Add baby bok choy and let it blanch for 20-30 seconds.
Serve with some spicy pickled long beans (酸豇豆).
国民菜“啤酒鸭”的两种特别详细做法,有家常版的配方,也有酒店版本的配方。零基础也能学会。啤酒鸭想要做的好吃,要注意四个关键点。鸭子如何处理?哪些地方要去除?鸭子如何焯水?什么时候加啤酒?鸭子要炖多久?
国民菜“啤酒鸭”的两种特别详细做法,有家常版的配方,也有酒店版本的配方。零基础也能学会。啤酒鸭想要做的好吃,要注意四个关键点。鸭子如何处理?哪些地方要去除?鸭子如何焯水?什么时候加啤酒?鸭子要炖多久?