CHINESE FOOD

Ingredients

1 Taro, 1/2 duck,3 iceberg lettuce leaves,a pinch of chopped scallion

Seasonings

(1) 1/2C corn flour,2T lard (or cooking oil),It salt.a pinch of pepper

(2) 3T oyster sauce,IT sugar,sesame oil as needed, 1/21 cornstarch

Methods

1. Remove skin from taro and cut into slices, then steam until done in a steamer. Remove and mash when it is still steaming,then add seasoning (1) and knead until smooth and soft.

2. Cook duck until done,remove and discard bones.Slice the duck meat and sprinkle a little dry cornstarch over the meat.Spread the mashed taro evenly over the meat.Pat a layer of dry cornstarch over surface and deep-fry in smoking oil until crispy. Remove.

3. Rinse lettuce leaves and shred,then line on bottom of serving plate.Cut the crispy taro duck into serving-sized pieces and arrange on top of lettuce leaves.

4. Heat IT of oil in wok to stir-fry seasoning (2) and 3T water until even. Re move and sprinkle with some chopped scallions to make dipping sauce.Serve the sauce on the side of the taro duck.

Remarks:

1. The deep-frying oil has to be smoking hot to prevent the mashed taro from absorbing too much oil and falling apart.

2. Use half a dock with bones,so that the duck meat will not shrink after cooking and become tough.

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Taro Duck, Taro

Ingredients:
1 duck (1, 200 g or 2.6 lb) with the insides removed
2,000 grams (4 cups) cooking oil (only 1/40 to be consumed)
10 grams (1 2/3 tsp) salt
2 grams (1/2 tsp) MSG
15 grams (1 tbsp) cooking wine
3 grain of clove seeds
5 grams (1/6 oz) Chinese prickly ash
25 grams (4/5 oz) cassia bark
4 pieces of star anise
5 grams (1/6 oz) sectioned scallions
5 grams (1/6 oz) slice ginger
25 grams (2 1/3 tbsp) dry cornstarch
10 grams (2 tsp) sesame oil

Directions:

1. Remove the webs, tips of wings and tail of the duck, wash clean and drain off the water. Put in a basin. Add water to the cornstarch to make paste for later use. Mix scallions, ginger, salt, clove seeds, Chinese prickly ash, cassia bark and star anise, and put inside the duck to marinate for 2 hours. Sprinkles on the MSG and steam the duck until its meat becomes really soft. Take duck out and cool off. Pick out the scallions, ginger and other spices.

2. Heat the oil in a wok over strong fire to 200-220ºC (390-430ºF). Rub the duck with a thin layer of the cornstarch paste and deep-fry it until it is golden yellow in color. Take out and drain off the oil. Cut into chunks, place on a plate and sprinkle on the sesame oil.

Features: Golden yellow in color, rich but not greasy, and nicely flavored.

Taste: Salty to the right taste.

Orgin from: china.org.cn

Duck Duck

Ingredients:
1 duck (1,000 g or 2.2 lb), with the inside removed
75 grams (0.165 lb) green peppers
75 grams (0.165 lb) carrots
50 grams (0.11 lb) ham
100 grams (7 tbsp) cooking oil
4 grams (2/3 tsp) salt
1 gram (1/4 tsp) MSG
150 grams (10 tbsp) water
10 grams (2 tsp) mixture of cornstarch and water
10 grams (2 tsp) cooking wine

Directions:

1. Put cold water in a pot over a strong fire. Place the duck in the pot and boil until it is done. Remove the head, neck and webs. Cut open from the back and remove all the bones. Cut duck into shreds 4 cm (1.6 inches) long and 1 cm (0.4 inch) wide. Cut the green peppers into shreds also 1 cm (0.4 inch) wide. Cut the carrots and ham into shreds 5 cm (2 inches) long and 1 cm (0.4 inch) thick and wide.

2. Heat 75 g (4 1/2 tbsp) of oil to 180-200ºC (355-390ºF) and stir-fry the duck shreds. Add the cooking wine, salt, water, green peppers, carrots and ham, and cover the lid to cook for 5 minutes. Take off the wok lid to reduce the liquid. When the liquid becomes thick, add the mixture of cornstarch and water. Sprinkle on a few drops of sesame oil and turn over several times. Now serve.

Features: Beautiful colored. The duck is rich and tender.

Taste: Salty and delicious.

Duck Chinese Recipes, Duck

INGREDIENTS:

roasted duck, spiced beef, spiced pork stomach, barbecued meat, spiced cuttlefish, salty crisp shrimp, jellyfish slices, 3 lettuce leaves

METHODS

1. Cut roasted duck, spiced beef, spiced pork stomach, barbecued meat, and spiced cuttlefish into 10 slices respectively. Line in order a circle on the serving plate.

2. Line lettuce leaves in the middle blank space on top with a circle of shrimps, heads inside and tails outside.

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Dish with Wine beef, Chinese New Year, Chinese Recipes, Duck, pork

Origin

Glehnia Root is the dried root of Glehnia littoralis Fr. Schmidt ex Miq. The drug is collected in summer and autumn,removed from rootlet, washed clean,dried slightly in the air,treated with boiling water, peeled and dried, or dried immediatley directly after washing.

Description and Identification

Slenderly cylindrical,branching occassionally, 15 ~ 45cm long,0.4 ~ 1.2cm in diameter. Externally yellowish-white,slightly rough, occasionally with patches of cork adhering,or yellowish-brown when unpeeled,finely wrinkled longitudinally,and with brownish-yellow spotted rootlet scars. Top usually with yellowish-brown remains of rhizome. The upper part somewhat thin,the middle part relatively thick,and the lower part gradually tapering. Texture fragile,easily broken, fracture yellowish-white in bark and yellow in wood. Odour characteristic; taste .sweetish.

Chemical Ingredients

It has many kinds of coumarin genre compounds, including psoralen, bergapten, and xanthotoxin. And it also has amy lose, phospholipid, etc.

Property and Channel Tropism

Property: sweet and slightly bitter in taste, slightly cold in nature. Channel tropism: lung, stomach.

Action and Indications

To replenish yin of the lung and stomach, remove heat from the lung, and promote fluid secretion. Dry cough caused by heat in the lung; bloody sputum in phthisis; thirst in febrile diseases.

Precaution

Incompatible with Rhizoma et Radix Veratri.

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Yin-Nourishing Drugs and Recipes Chinese drugs, dietetic therapy, Duck, Glehnia Root, pork, Yin-Nourishing Drugs and Recipes