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1. What I bought was to treat clean frozen duck tongues, simply wash the blood water, directly cook it under cold water, and blanch it with ginger slices and cooking wine. Pour the water out of the boil, clean it briefly, and start another pot.
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2. Pack the marinade in a dregs bag (otherwise, you doubt your life). I like to eat sweet and spicy, so I throw in rock sugar and pepper (the pepper is millet spicy, when I go out to buy, ask which kind of spicy , Throw in hard)
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Pour a can of beer, a tablespoon of white wine (the porridge spoon or soup spoon with the rice cooker at home), a tablespoon of soy sauce, two tablespoons of light soy sauce, two tablespoons of salt (salt spoon), add water to the duck tongue, high heat Bring to a boil, turn to low heat and cook for 30 minutes
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4. Turn to the high heat to collect the juice, the duck tongue is exposed on the surface of the water, and the bag and chili are picked out and turned a few times. (Never drain all the juice! Never drain all the juice! Never drain all the juice!)
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5. You don't need to soak the cooked duck tongue directly and take it out to let cool, put it in a sealed bag and refrigerate it overnight before eating it, just like the dime sold outside! Do not ask! Asking is great!
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6. Use a sieve to filter the remaining marinade with chili seeds and other residues, and place in a small bowl and refrigerate for later use. Don't throw it away!
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The next day I prepare a piece of old tofu (the kind with many holes), which can be fried, but I prefer the tender texture of the tofu itself, so I didn't treat it.
Use a spoon to dig out the frozen marinade in a saucepan, pour some water (the amount of water is subject to the tofu), add half a spoon of salt (salt spoon), boil, put the tofu in, spread, and turn Simmer on low heat for 20 minutes. Turn on medium heat to collect the juice.
When collecting the juice, don't worry, don't let the water boil and make the tofu easily boil. In addition, slow marinade in medium heat makes it easier to marinate the taste.
In the process of collecting the juice, gently turn the tofu over, so that the two sides are evenly colored and flavored. Finally, there is a little marinade left in the pot and it can be served out.
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8.
Because my tofu has not been fried, it can be eaten as soon as it is marinated. It can be eaten hot, and it tastes better when it is cooled.
If it is fried tofu or dried tofu, soak it overnight before eating.
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Tips:1. It is best to buy the processed duck tongue directly. After all, it is such a small thing. You must want more marinade at a time. There is no need to buy the processed duck tongue for cheap.
2. The reason why it is called the very casual sweet and spicy duck tongue is because the ingredients in the stewed bag are what I have at home. I will put it in the home. Pepper, cinnamon, and star anise are commonly used in households. If you have grass fruit or nutmeg at home You can also put a little bit of the kind, the chili and rock sugar must be put in more, and the chili must be spicy to taste.
3. In the same way, you can also braise duck necks, duck wings, duck heads, and duck collar bones at will. As the amount of water increases, the amount of seasonings should be increased accordingly, and more salt can be added. You can also braise kelp, lotus root, bean curd and so on. However, it is best to use the marinade of marinated meat dishes for halogen dishes. Vegetarian dishes absorb the gravy and make them more fragrant.
4. If you don't like the taste of malt, you can leave beer without it, but I have tasted it. When it is hot, there will be a bitter taste of malt. After refrigerating for one night, it will not be eaten at all. Vacuuming is exactly the same as the one sold outside! Put two out of the refrigerator every day as snacks, you can eat them for a while.
5. Sweet and spicy braised tofu with cracked wall is recommended, first-class meal, and marinade.
6. Whether it's duck tongue, tofu, or marinade, you can finish it as soon as possible.
