In the sixty-second chapter of "Dream of Red Mansions", the delicacy of steamed duck stuffed with wine was sent to Fang Guan by the chef Sister-in-law Liu in order to please Fang Guan.

The wine-stuffed steamed duck is not only beautiful and delicious, but also has the effect of health and beauty.

According to the "Compendium of Materia Medica", duck meat has the effect of nourishing the skin and nourishing the yin and regulating the internal organs. Modern nutritionists believe that the B vitamins and vitamin E contained in duck meat promote the metabolism of skin cells while making the skin smoother and more radiant. Wine brewing has the effect of invigorating blood and beautifying the face.

Therefore, this wine-stuffed steamed duck is a very suitable dish for women.

Speaking of this wine-brewed steamed duck, the main ingredients are nothing more than two kinds - wine-brewed and duck.

The method of making this sake is also very particular.

In the old days, it was called "Li", which is a traditional Chinese specialty liquor. It is a kind of sweet rice wine made by mixing steamed glutinous rice with fermentation and fermentation, which is called moromi grains, wine brewing, rice wine, sweet wine, etc. all over the country.

"Compendium Collection": "Adjuvant pox pulp, blood and marrow, and strong relish." “

"Suixingju Diet Recipe": "Nourish qi and blood, help transport, and fill acne pulp." “

Sake brewing can be used for cooking or for direct consumption, and it has certain benefits.

"Today, let's make a sake brew first."

Chen Er took out the ingredients that needed to be used for everyone to see.

There are only white glutinous rice and sweet sake koji.

"In ancient times, people in the Jiangnan area used to call the wine brewing a wine lady."

"Tiaoding Ji Baijiu Niang" said about the production method of liquor: "A bucket of white glutinous rice, washed with cold water in summer, soaked overnight, scooped up and steamed the next day, do not pour out, pour cold water into the retort to a slight temperature, and pour a flat jar to cool." Use three white wine medicines, mash them like powder, spread the bibimbap, open a pot of holes in the rice, and then use one crushed white medicine. Grits around the nest. The cylinder is covered with a wrapper. For three days, there is wine in its nest, that is, it becomes a wine lady. ”

The liquor medicine mentioned in it is a kind of koji.

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 wine, it was better to make more wine, so as not to make trouble next time he wanted to eat it.

So he soaked a big pot of glutinous rice.

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

Chen Er scooped up the soaked white glutinous rice with a large colander, drained the water, and then put it in a steamer basket to steam.

"There is a little bit of finesse about steaming glutinous rice here."

Chen Er took out a brand-new bamboo steamer and said, "If you want the aroma of the wine to be a little more special, we can do some tricks and feet in the water and steamer of the wine." ”

For example, if you want the aroma of peach blossoms in the brewery, 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 fine yarn on the petals, and then spread glutinous rice, and serve it to the stove to steam.

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

Chen Er puts the glutinous rice in the steamer.

"I use magnolia for the anchor."

"The aroma of magnolia is quiet and elegant, and when the wine is contaminated with the aroma of magnolia, it is used to make soup with various meats, and this smell is still good."

After the glutinous rice is steamed, it needs to be processed in other ways.

Chen Er lifted the lid, grabbed the fine gauze underneath the glutinous rice, carefully moved the glutinous rice to another steamer, and poured it evenly with cold water.

After pouring, drain and pour into a large glass bowl.

That's where the vessel of the gods comes in, the clay pot.

First spread a layer of glutinous rice on the bottom of the jar, then a layer of sweet wine koji, and sprinkle a layer of warm water on top of the sweet wine koji, so as to superimpose it until the glutinous rice is used up, and fill the mouth of the jar.

After filling it, press the glutinous rice tightly with the palm of your hand, and then take a chopstick and poke a hole in the middle of the glutinous rice to ventilate.

"It's a good idea to sprinkle some sweet koji around this hole as well."

Once you've done that, it's time to seal the mouth of the jar.

"Generally speaking, if you can see the wine in that small hole after three days of cellaring, the wine is ready."

Chen Er placed the earthen jar under the table, and then took out an identical jar again.

"This is a sake brew that was made before, and there is not much left over from eating, so it just happened to be used for cooking today."

Chen Er opened the seal at the mouth of the jar, and a sweet aroma of wine wafted out lightly.

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

It's a little sweet and a little intoxicating.

The smell is cold and cold, like the fragrant wind blowing from the river in the middle of the night, which not only brings the fragrance of flowers on the opposite riverbank, but also brings the cold chill on the river surface by the way.

The aroma rushed to the face, a little sober and drunk.

Chen Er poured out all the wine in the jar, then stretched out a finger and dipped it in the mouth of the jar, and then put it in his mouth and tasted it.

"Yes, if you put it for one or two months, the better it tastes!"

Chen Er has prepared all the ingredients he needs, and he can start making this wine-brewed steamed duck.

The first ingredient to be processed is the duck.

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

Then add the chopped ginger and green onion to cook together.

The point of this steamed duck is not the wine or the duck, but the steaming.

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

In "Lü's Spring and Autumn Period, Filial Piety, True Taste", it is said: "The insects of the three groups are fishy in the water. ”

Duck meat is very fishy, and generally the ancients would choose to add some sweet wine or wine to dispel the flavor of duck.

Therefore, the reason why this wine-brewed steamed duck is used is simply to suppress the fishy smell in the duck meat.

It's not the taste of gluttony.

Moreover, this wine-brewed steamed duck should also highlight the deliciousness of the duck meat.

This means that during the cooking of the duck, there is no need to add any extra condiments except for the necessary ingredients.

Steaming, refers to the main ingredient without adding other ingredients, without heavy condiments, with the main ingredient slightly seasoned steamed. All steamed dishes pay special attention to the freshness of the raw materials.

This is the essence of steamed duck.

The duck should be boiled in the pot for at least forty minutes.

After 40 minutes, remove again, drain and remove the duck bones while hot.

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

"These duck bones are also a good thing, you can keep them and make a soup, don't waste the ingredients."

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

The duck meat is soft and delicate when the bones are removed, and it feels like a baby's skin.

Chen Er took out the prepared liquor and spread it evenly on the duck meat.

Once coated, wrap the duck in plastic wrap and place on a plate to marinate for 3 hours.

"There is one more thing to pay attention to at this time."

Chen Er pointed to the wine he hadn't used up and said, "You can prepare a little more of these wines, don't use all of them when you smear the duck meat, and leave a little left, and you can use it again when you steam the duck meat." ”