Duck Burrito

Name: Duck Burrito
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Flour; 50g Cucumber; 50g carrot; 100g duck; 10g parsley; 70g boiling water; 5g oil; 3g garlic; 2g salt; 5g Oyster sauce; 6g Doubanjiang; 6g shallot

by Soft blue crystal

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Yesterday, I boiled winter melon and scallop old duck soup. The duck meat after the soup was bland and tasteless, and it was not tasty at all. Moreover, the duck was relatively lean with very little meat, and it was not fragrant.
Is there any good way to make the remaining ducks delicious?
The duck meat can be cut off, cooked in hot oil, supplemented with various seasonings, and becomes fragrant, and then rolled into a soft and thin cake together with fresh vegetables, a bite is super satisfying, and the roast duck burrito Comparison is another taste.

Duck Burrito

1. Add boiling water to the flour, knead it into a dough, and let it sit for half an hour.

2. Roll the dough into strips and cut into small pieces.

3. Use a rolling pin to roll the small agent into a thin sheet, and press it into a circle with a round press mold.

4. Stack the dough pieces, brush each piece with a layer of oil, so that they can be separated after they are steamed.

5. Roll out the stacked slices and put them in a steamer to steam for 10 minutes.

6. Cut cucumber, carrot, and green onion into thin strips, and cut coriander into sections.

7. Tick off the meat of the duck that has been in the soup, and cut into shreds.

8. Pour oil into the pot, add green onions and garlic until fragrant.

9. Pour in the tickled duck meat and stir fry.

10. Add salt and oyster sauce.

11. Brush some bean paste on top of the cake, add shredded cucumber, carrot, green onion, and coriander, roll up and serve.

Tips:
1. Use a round die to press it into a circle, it will look better, and it can also be pressed down.
2. The dough should not be too big in the final roll, otherwise the inside will break because it is too thin when it is lifted after being steamed. I rolled the second cage a bit smaller, and the effect was better.
3. The duck meat should be tasted salty, and the bean paste should be brushed in the later stage, so don't be too salty when frying the meat.