Ingredients: Duck (2000g), squab (300g), quail meat (150g) and chicken (800g).
Accessories: Scallop (3g), Squid (3g), Sea Cucumber (3g), Pea (3g), Ham (3g), Glutinous Rice (3g), Shrimp Skin (3g) and Lentinus edodes (3g).
Seasoning: yellow rice wine (15g), soy sauce (10g), salt (5g), onion (3g) and ginger (3g).
1. After eviscerating ducks, chickens, pigeons and quails, the whole duck is boned, shaped into a bag, claw bones are cut off, and the tips of arms and mouths are washed for later use;
4. Soak scallops in warm water and wash them;
3. Wash the soaked sea cucumber and dice it;
3. Soak the dried squid in cold water until soft, tear off the blood film, soak it in alkaline water (50g of soda ash, cold water 1000ml), press a heavy object, soak it for 4-5 hours and then expand;
5. Then, put it in clear water and soak it repeatedly until the squid becomes thick and transparent. When it is elastic, put it into clear water and add a proper amount of natural ice, then wash it, take it out and cut it into cubes for later use;
6. Soak mushrooms, remove pedicels, wash and cut into pieces;
(7) cutting the raw ham into pieces;
⒏ Dried scallops, diced sea cucumbers, diced squid, diced ham, diced mushrooms, dried shrimps, peas, cooked glutinous rice, 5g of refined salt and 5g of yellow wine, and mixed into stuffing;
(9) Put the mixed stuffing into the quail belly, and put it into the soup pot to soak the bleeding foam;
⒑ Put the quail in the pigeon's stomach, soak it in the bleeding foam, and put it in the chicken's stomach;
(1) Do this until you finally put the chicken in the duck's stomach;
5] Use 1 chicken intestines and bamboo shoots to tie the duck's mouth;
⒔ Soak it in the soup pot again, take it out and wash it with warm water;
5. Take a large bowl, add 100 ml clear soup, add onion and ginger, add a set of four treasures, steam it over high fire, remove it and put it in the pot;
5. Filter the clear soup in the basin with gauze and put it into a wok. Put 3g of refined salt, yellow wine 10g and soy sauce into the wok to eat. Features: this dish is original, mellow, tender and not greasy, and it can be called a wonderful flower in Henan cuisine garden. Ingredients: main ingredients: 1 duck, chicken, pigeon and quail.
Ingredients: scallop, dried seaweed, raw diced ham, diced mushrooms, diced squid, golden hook, green beans, cooked glutinous rice, 1 chicken intestine 22222.5g5g5g5g5g
Seasoning: salt 8g, Shaoxing wine 15g, soy sauce 1g, onion 2.5g, ginger 2.5g, clear soup 1000g.
Production process:
1. After eviscerating ducks, chickens, pigeons and quails, the whole duck is boneless, shaped into a cloth bag, and two-thirds of claw bones, arm tips and mouth tips are cut off, all of which are washed for later use.
1. scallop, diced sea cucumber, diced ham, diced mushrooms, diced squid, big hook, green beans, hot glutinous rice with refined salt (5g) and Shaoxing wine (5g) are mixed into stuffing, put into the belly of quail and put into a soup pot for soaking. Put the quail in the pigeon's stomach, soak it in the bleeding foam, and put it in the chicken's stomach. Do this until the chicken is loaded with duck belly. Tie the duck's mouth with chicken intestines and bamboo shoots, then soak it in a soup pot, take it out and wash it with warm water.
13. Take a large pot, add clear soup, add onion and ginger, put them on the four treasures suit, steam them over high fire, take them out and put them in the pot; Filter the soup in the basin with gauze in a wok, and put the refined salt (3g), Shaoxing wine (10g) and soy sauce into the wok to eat. 1. Wash ducks, chickens, pigeons and quails, and be careful not to destroy the overall shape when nesting;
4. Steaming the four treasures should be full of fire and gas, and the time should be more than 2 hours, so as to be tender but not greasy, soft and delicious, and the time is short, then it will be cooked externally and endogenous, or hard but not greasy, losing its flavor;
13. whole chicken deboning method: after the whole chicken is slaughtered, it is washed with clear water. When deboning, first stab a knife at the chicken's head and neck, along the neck bone between the wings and shoulders, cut the neck skin into a 7 cm long hole, dig out the flesh by hand, pull out the neck bone, break the neck fracture near the chicken's head with a knife tip, and then take it out of the opening and hang it with a hook. Cut the chicken skin from the neck incision, slowly peel off the meat below the chicken head until the joints of the two arms are exposed, cut off the tendons of the joints with the knife tip to separate the wing bones from the chicken body bones, and take out the wing bones; After taking out the wing bones, grab the chicken's neck with one hand, press the sharp bones in the chicken's chest with the other hand, continue to peel down, and gently cut the skin and bones with a knife. When peeling the leg, open the leg and back to expose the thigh joint, cut the tendon of the joint with a knife, connect the chicken tip with the chicken, and rinse it clean. At this time, the chicken bones have been separated from the meat, and the bones can be taken out; Pick the leg bones. First, cut the skin of the leg near the upper and lower joints of the calf and take out the calf bone, then transfer the skin at the opening of the upper joint of the calf to the thigh to expose the thigh bone, cut off the tendon of the thigh bone, scrape the bone with the right hand and pull it out with the left hand; After the bones of the chicken fall off completely, turn the chicken skin inward and rinse it with clear water to keep the chicken intact;
4. Blanch the whole duck, open a 3.4 cm small mouth from the neck of the duck, and separate the duck bone and skin bit by bit along the small mouth, from the neck to the duck body and then to the duck tail. Finally, when taking out the duck bones, be sure to ensure the integrity of the duck skin, turn the skin over, and the outside is still the shape of the whole duck;
⒌ The osteopathy method of quail and pigeon is similar to that of chicken and duck. The four treasures are delicious, the ingredients should be refined, and the Beijing brewed ducks, chickens, pigeons and quails should be fat and tender; Processing should be no problem. After slaughter, depilation, evisceration and other preliminary processing, the most complicated thing is to remove the skeleton. Generally speaking, chickens and ducks are easy to pick, but pigeons and quails are hard to take off. When changing bones, you should concentrate on holding a sharp knife, just like an elaborate artistic sculpture. It is required that no skeleton meat is left, and the picked pulp is watertight. Putting on Four Treasures of the Study is the key. You need ducks, chickens, pigeons and quails to take photos from beginning to end, put on your body and put your legs on your legs. The trick is to fill the processed quail belly with sea cucumber and mushroom ingredients, insert a bamboo needle into the fracture and blanch it in a boiling water pot. This can not only remove blood foam, but also tighten the flesh, which is convenient for inserting sleeves in the pigeon's abdomen. After the pigeons nest in quail, they should still be cooked in a pot. Then insert the sleeves into the chicken's stomach. The same cooked chicken was stuffed into the duck's stomach. Finally, it became a four-treasure stuffed duck with a round body and rich content. Then add seasoning, add soup to the pot, steam in a cage, crispy from the inside out, and serve.
Cooking skills are an integral part of the cultural heritage of our great motherland. Henan cuisine has a long history, and Kaifeng cuisine has a unique style in Henan cuisine. Kaifeng cuisine can be divided into four different types: official cuisine (exquisite kung fu, bright color), commercial cuisine (color, fragrance and shape to attract customers), folk cuisine (economical, palatable and full) and temple fair cuisine (vegetarian dishes with unique flavor). The four treasures series is developed on the basis of the official three-ring series. The famous chef of the Chen family and Chen Jicheng have acquired several generations of ancestral skills, so that this famous dish can be completely preserved.