How to make konjac with duck
In the past 10 days, the hot topics and hot content on the entire network have mainly focused on food, healthy eating and home-cooked cooking. Among them, duck-burning konjac has attracted widespread attention as a dish that combines nutrition and taste. This article will introduce in detail how to make konjac for duck and provide relevant structured data to help you easily master this delicious dish.
1. Preparation of ingredients
To make duck and konjac, you need the following ingredients:
| Food name | Dosage |
|---|---|
| Duck | Half (about 500 grams) |
| Konjac | 300g |
| Ginger | 20g |
| garlic | 10g |
| Dried chili peppers | 5 |
| Cooking wine | 2 tablespoons |
| Soak soy | 1 tablespoon |
| Smoked | 1 teaspoon |
| Salt | Appropriate amount |
| sugar | 1 teaspoon |
| Edible oil | Appropriate amount |
2. Production steps
1.Handle food ingredients: Wash the duck and chop it into small pieces; cut the konjac into strips, blanch it in boiling water for 2 minutes, then remove it and set aside; slice the ginger and chop the garlic.
2.Blanch and remove the fishy smell: Put the duck pieces into boiling water, add cooking wine and a few slices of ginger, blanch it for 3 minutes, remove it, and drain the water.
3.Fried duck cubes: Pour oil in a hot pan, add sliced ginger, garlic cloves and dried chili to stir-fry, add duck cubes and stir-fry until the surface is slightly yellow.
4.Seasoned and stewed: Add light soy sauce, dark soy sauce, sugar and salt, stir-fry evenly, pour in an appropriate amount of water, bring to a boil over high heat and simmer for 30 minutes.
5.Add konjac: Put the blanched konjac into the pot and continue to simmer for 10 minutes until the soup is thicker.
III. Nutritional value
Duck konjac is not only delicious, but also has rich nutritional value:
| Nutritional ingredients | Content (per 100 grams) |
|---|---|
| protein | 15g |
| Fat | 8 grams |
| carbohydrate | 5g |
| Dietary fiber | 3 grams |
| Calories | 150 kcal |
4. Tips
1. Blanching konjac can remove its unique alkaline smell and make the taste better.
2. Add cooking wine and ginger when blanching the duck pieces can effectively remove the fishy smell.
3. The heat should not be too large when stewing to avoid the duck meat becoming firewood.
4. If you like spicy taste, you can increase the amount of dried chili or add an appropriate amount of chili sauce.
5. Summary
Duck konjac is a simple and easy to learn and nutritious home-cooked dish suitable for the whole family. Through the detailed steps and structured data of this article, I believe you have mastered the method of making this dish. Why not try it on the weekend and bring a delicious meal to your family!
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