Wenzhou Duck Tongue [Zhejiang Wenzhou Specialty]

What is Wenzhou duck tongue? Authentic Wenzhou specialty: Wenzhou duck tongue

Summary:Do you want to know what Wenzhou duck tongue is? This article is a detailed introduction to a special product from Wenzhou, Zhejiang Province - Wenzhou Duck Tongue. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Wenzhou Duck Tongue. The full text takes about 5 minutes to read, mainly including the basic introduction of Wenzhou Duck Tongue and its nutritional value? What are the product characteristics of Wenzhou duck tongue? How did the history of Wenzhou duck tongue come about? The production method of Wenzhou duck tongue, etc

Basic introduction of Wenzhou duck tongue

Wenzhou duck tongue is a cold dish. The duck tongue is braised, semi dry in the wind, and chewed carefully in the mouth. It is full of toughness and quite chewy. Wenzhou people refer to duck tongue as "duck earning" instead of "duck tongue". In Wenzhou dialect, the pronunciation of tongue is similar to the pronunciation of losing money. So in Wenzhou dialect, 'duck tongue' means' duck earns'

How did the history of Wenzhou duck tongue come about

The Oujiang River in Wenzhou flows into the sea, with its source at Longquan. Longquan enters Yandang Mountain, called Nanxi River. A clear stream flows gently around the mountain. The origin of Ou cuisine is also very long, with many dish names using ancient Chinese. However, 'duck earning' is contemporary, and it is said to have emerged around the 1980s. Wenzhou is a water city with the Ou River and adjacent to the sea. Even in the mountains, the water system is well-developed. It once achieved the success of Xie Lingyun, the governor of Yongjia, and pioneered Chinese landscape poetry. Wenzhou is also a paradise for ducks

Method of making Wenzhou duck tongue

Method

Ingredients

Duck tongue, cooking wine, light soy sauce, dark soy sauce, soybean salad oil, sesame oil, monosodium glutamate (chicken essence can be used), white sugar, thirteen spices If you don't use Thirteen Fragrances, you can use garlic, scallions, ginger, dried red chili, and flour. Salt, rock sugar

Production process

1 Cut the scallions, slice the ginger, flatten the garlic, and dry the red chili

2. Bring cold water to a boil in the pot, add duck tongue, roll it away and cook for about 3-5 minutes. Remove and rinse several times while rinsing. Rub the water in the pot while rinsing, and you will find it very dirty (so you won't go out to buy cooked food in the future). Pour out the water from the pot

3. Pour water into the pot, wait for the water to boil, then blanch the duck tongue in boiling water for a moment, remove and drain the water

4. Pour soybean salad oil into the frying pan. When the oil is 60% hot, put the dried red chilli, garlic, scallions and ginger slices into the frying pan. Stir it for a while. After the flavor is obtained, remove the garlic, scallions and ginger slices and throw them away. Then put the duck tongue into the pan. Add rock sugar, soy sauce, cooking wine, salt, and a little water into the pan. After boiling it over the medium heat, adjust it to the low heat and simmer for about 20 minutes. Drain the soup as much as possible. Sprinkle a little MSG before leaving the pan, and pour sesame oil on it before serving