Ingredients: 1 light black broiler 750g, Ba Du bamboo shoots100g, 2 slices of ginger, 2 onions, 4 red dates, a little Chinese yam and medlar, and 2,000g of soup. Salt, pepper, monosodium glutamate, cooking wine. Methods: (1) Clean the naked chicken, rinse it thoroughly with clear water to remove blood stains. Jujube is pedicled and pitted, and Ba Du bamboo shoots are blanched and drained. (2) Put the chicken, all the ingredients and seasonings into the soup pot, cover and seal it, steam it in a cage for 4 hours, and take out the ginger and onion to eat. Features: the soup is fresh and mellow, and the chicken is rotten without losing its shape. The key to production: chicken should fly in water and steam with great fire.
Ba Du bamboo buckle western-style duck
Ingredients: Guangdong roast duck1000g, Ba Du shredded bamboo shoots100g, stewed mushrooms 50g, cabbage 50g. Seasoning: salt, pepper, monosodium glutamate, chicken essence, sesame oil and oyster sauce. Method: (1) Wash the duck with flying water to remove blood stains, put it in a white pot to cook until it is cooked, take it out and cool it until it is boneless, and cut it into pieces with a length of 6 cm, a width of 3 cm and a thickness of 1 cm with clean meat. Ba Du shredded bamboo shoots are stewed with soup, salt and chicken essence to taste, the vegetable gall is depilated, washed and drained. Slice the mushrooms with a diagonal knife corresponding to the duck pieces, and mix them with soup and seasoning for use. (2) Put a piece of duck meat and a piece of mushroom into the buckle bowl in order, put the sauce on the bottom of Ba Du shredded bamboo shoots, steam it on the fire for 10 minute, then take it out and buckle it in the center of the plate. Boil the vegetable gall with seasoning soup, surround it, and thicken the original juice thoroughly. Features: beautiful appearance, fresh and fragrant taste, nourishing yin and tonifying kidney. The key to production: the west duck should be marinated and cooled before it can be boned, and the duck meat and mushroom ribs should be neat and orderly. Do not steam for too long, just heat it thoroughly.
Ba Du bamboo shoots
Eight-degree bamboo shoots binding materials: 200 grams of water-made eight-degree bamboo shoots, duck hearts 12, about 100 grams, a little leek, 300 grams of soup, 200 grams of broccoli, 50 grams of chicken oil and a little ginger onion. Seasoning: salt, monosodium glutamate, pepper, sesame oil, cooking wine. Method: (1) Replace the well-developed octave bamboo shoots with 24 pieces, 5 cm long and 2.5 cm wide, simmer with ginger onion, soup, chicken oil and seasoning, and drain the juice. Wash the duck heart and divide it into two parts, fly water to remove blood stains, and simmer for later use. (2) Hold two pieces of duck hearts with two bamboo shoots, tie them tightly with hot and soft leeks, put them in a cage and steam for 3 minutes, and then take them out of the pot. Broccoli is decorated, washed, cooked with seasoning soup and surrounded by bamboo shoots. Thicken with seasoning soup and pour over. Features: fresh and fragrant, soft and refreshing. Production key: bamboo shoots must be stewed with chicken oil, and binding is very important.
Ba Du Zhuyeqing Chicken
Ingredients: 250g pure chicken, 6 stewed mushrooms, Ba Du bamboo leaves 12, a little coriander leaves, egg white 1 and onion 12. Seasoning: salt, pepper, monosodium glutamate, soy sauce, sesame oil, sugar, cooking wine. Method: (1) Wash the chicken, dry it with clear water, cut it into 12 pieces, and marinate it with seasoning for 20 minutes until it tastes delicious. When the mushroom is split in two, wash the bamboo leaves with clear water for later use. (2) Wrap chicken, mushrooms, onions and radish leaves with bamboo leaves, put them in a cage, steam them thoroughly with medium heat, and take them out of the plate. Features: novel shape, strong local flavor and refreshing fragrance. The key to production: the chicken and bamboo leaves raised by farmers should be neat and consistent, and the steaming temperature should be well controlled.
Ba Du Sun Xiangya
Ingredients: duck, cooking wine, sugar, soy sauce, seasonal vegetables, octave bamboo shoots, chicken oil, sesame oil, salt, Wang Zhan chicken powder and soy sauce (1). Wash the duck and take out the whole duck. (2) Dice bamboo shoots with octave, add various auxiliary materials, add basic flavor, stew thoroughly with chicken oil, brew into duck belly, tie duck neck, color with soy sauce after flying, fry in oil pan until the skin is golden, and take it out. (3) Take the ginger and onion out of the pot, add cooking wine and two soups for seasoning, and pour them into the pressure cooker together with the duck to stew for 20 minutes until the duck is crisp and rotten. Take out the pot, hook the juice and decorate the vegetables flying over the water. Features: the color is ruddy and bright, and the light duck has no bones.