God of Cookery Live Room

Chapter 275 Don't Waste Ingredients
In "Dream of Red Mansions" No. 60 No. [-], the delicacy of steamed duck with fermented wine was brought to Fangguan by the cook Sister Liu in order to please Fangguan.

The fermented rice steamed duck is not only good-looking and delicious, but also has the effect of health and beauty.

According to the "Compendium of Materia Medica", duck meat has the functions of nourishing the skin, nourishing yin, and regulating the viscera.Modern nutritionists believe that the B vitamins and vitamin E contained in duck meat can promote the metabolism of skin cells, while making the skin smoother and more shiny.The fermented rice has the effect of invigorating blood and beautifying the face.

Therefore, this brewed steamed duck is a delicacy very suitable for women.

Speaking of this steamed duck with fermented glutinous rice, the main ingredients are nothing more than two kinds - fermented glutinous rice and duck.

The method of making this wine is also very particular.

Jiuniang was called "Li" in the old days, and it is a traditional Chinese specialty wine.It is a kind of sweet rice wine fermented with steamed glutinous rice mixed with wine. It is called fermented glutinous rice, fermented glutinous rice, rice wine, sweet wine, etc. in different places in my country.

"Compendium Supplements": "As an adjuvant medicine, it can produce acne pulp, promote blood circulation and benefit marrow veins, and promote body fluid concentration."

"Suixiju Diet Spectrum": "Replenishing qi and nourishing blood, helping transportation and transformation, filling acne pulp."

There are certain benefits to using fermented rice for cooking or eating directly.

"Today, let's make some wine."

Chen Er took out the ingredients that needed to be used and showed them to everyone.

Just white glutinous rice and sweet rice wine.

"In ancient times, people in the Jiangnan area used to call Jiuniang Jiuniang."

"Tiao Ding Ji · Baijiu Niang" said about the production method of fermented rice: "A bucket of white glutinous rice, washed in cold water in summer, soaked overnight, picked up and steamed the next day, do not pour it out, poured cold water into the steamer until Keep the temperature low, and spread it in a flat tank to cool. Use three grains of white wine medicine, mash it like powder, spread it evenly with bibimbap, open a pot hole in the rice, and then use one grain of crushed white medicine. The grits are evenly distributed around the nest hole. The tank uses a bag Cover it well. After three days, there will be wine in the nest, and you will become a wine lady."

The liquor medicine mentioned in it is a kind of distiller's yeast.

Chen Er picked up a large pot of white glutinous rice that had been soaked last night.

Because Chen Er thought that since he wanted to make fermented rice, he might as well make more, so as not to be troublesome next time he wanted to eat it.

So he soaked a big pot of glutinous rice.

He washed his hands, stretched out his hands and twisted them again, feeling that the glutinous rice was already a little sticky.

Chen Er picked up the soaked white glutinous rice with a large colander, drained the water, and steamed it in a steamer.

"There is a little bit of attention to steaming glutinous rice here."

Chen Er took out a brand new bamboo steamer and said, "If you want the aroma of the fermented glutinous rice to be more special, we can do some tricks in the steaming water and the steamer."

For example, if you want the aroma of peach blossoms in the fermented rice, you can collect the dew from the peach blossoms and steam them.

And spread a layer of peach blossom petals in the steamer, spread a layer of spun yarn on top of the petals, and then spread glutinous rice, and put it on the stove for steaming.

The glutinous rice steamed in this way has a natural, elegant and pleasant aroma.

Chen Er put the glutinous rice in the steamer.

"I use magnolia for the anchor."

"The aroma of magnolia is quiet and elegant. After the fermented rice is infused with the aroma of magnolia, and then used to make soup with various meats, this smell is still good."

After the glutinous rice is steamed, other treatments are required.

Chen Er lifted the lid, grabbed the gauze cloth under the glutinous rice, carefully moved the glutinous rice to another steamer, and poured cold water evenly on it.

When pouring is complete, drain and pour into a large glass bowl.

At this time, you need to use the container of God-clay pot.

First spread a layer of glutinous rice on the bottom of the tank, then spread a layer of sweet wine koji, sprinkle a layer of warm water on top of the sweet wine koji, and stack them until the glutinous rice is used up and the mouth of the tank is filled.

After filling, press the glutinous rice tightly with the palm of your hand, then take a chopstick and poke a hole in the middle of the glutinous rice that can be ventilated.

"It's best to sprinkle some liqueur koji around this hole."

After doing this, you can seal the mouth of the jar.

"Generally speaking, after three days of cellaring, if the wine can be seen in the small hole, the wine is considered ready."

Chen Er put the earthenware jar under the table, and then took out an identical jar again.

"This is the fermented glutinous rice that was made before. There is not much left after eating. It just happens to be used for cooking today."

Chen Er opened the lid of the jar, and a sweet scent of wine wafted out lightly.

The smell of the wine is not strong, the aroma has a cool sweetness and a little drunk after fermentation.

A little sweet and a little intoxicating.

The smell is icy and cool, like the fragrant wind blowing from the river in the middle of the night, not only bringing the fragrance of flowers on the opposite bank, but also bringing the chill on the river.

The aroma hits me head-on, a bit waking up and drunk.

Chen Er poured out all the fermented rice in the jar, then stretched out a finger to dip the mouth of the jar, and then put it in his mouth to taste.

"That's right, the taste will be even better after one or two months of storage!"

After Chen Er has prepared all the ingredients needed, he can start making this steamed duck made with rice wine.

The first ingredient to be processed is duck.

Cut the washed duck in half, remove the head and tail, and put it in boiling water.

Then add the chopped ginger and green onions and cook together.

The focus of this steamed duck with fermented glutinous rice is not fermented glutinous rice or duck, but steamed.

Steaming is a common cooking method, but it is difficult to achieve the ultimate deliciousness of the ingredients by simply steaming the duck.

"Lu's Spring and Autumn Annals of Filial Piety" said: "Three groups of insects, those who live in water are fishy."

Duck meat has a strong fishy smell. Generally, the ancients would choose to add some sweet fermented rice or wine to invigorate the taste when cooking duck.

Therefore, the reason why this steamed duck with fermented glutinous rice is used is simply to suppress the fishy smell in the duck meat.

It's not the taste of Gluttony Jiuniang.

Moreover, this steamed duck made with wine must emphasize the deliciousness of the duck meat.

This means that in the process of cooking duck, in addition to the necessary ingredients, other extra seasonings do not need to be added.

Steaming means that no other ingredients are added, no strong condiments are used, and the main ingredients are steamed with a little seasoning.All steamed dishes pay special attention to the freshness of raw materials.

This is the essence of fermented rice steamed duck.

The duck should be cooked in the pot for at least 10 minutes.

After 10 minutes, take it out again, drain the water, and remove the duck bones while it is hot.

Chen Er put the removed duck bones in a bowl for later use.

"These duck bones are also a good thing. You can cook a soup if you keep them. Don't waste the ingredients."

After Chen Er finished speaking, he continued to process the duck meat.

The duck meat without the duck bones is very soft and tender, and feels like a baby's skin.

Chen Er took out the prepared fermented rice and spread it evenly on the duck.

After smearing, wrap the duck meat with plastic wrap, put it on a plate, and marinate for 3 hours.

"At this time, there is one more thing to pay attention to."

Chen Er pointed to his unused fermented rice and said, "You can prepare a little more of these fermented glutinous rice. Don't use up all of them when you smear the duck meat. You can use some left over when you steam the duck meat."

　PS: There is one more chapter, we have to wait a bit o(╥﹏╥)o
　　
　
(End of this chapter)