A quality is excellent and attentive the cast-iron boiler that maintain, the taste that make food is particularly good, did not use fixed number of year almost, it is OK to pass offspring. Use the meal that do boiler, the meal need not immerse beforehand, OK ripe very even, rice crust is golden sweet fragile and scoop easily, won't have a meal temporarily bright, wash boiler to be washed cry.
With makings
| 340 grams (3 people portion) | |
| 400 milliliter | |
| Leg of dried meat duck | 1 |
| Half cups | |
| 10 grams |
Meal of young of Bao of leg of dried meat duck (cast-iron boiler edition) practice
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Choose the boiler that a size suits. I am this 22 centimeters, I feel very practical, cook the dish that do boil in a covered pot over a slow fire is firm just, suit 2-3 person little family; After cast-iron boiler has been used, the brush that does with natural material is washed clean, do not use steel wire ball, also do not use the energy that wash clean as far as possible, do not need must oily portion abluent. After be being washed clean, wipe with dry cloth, put on furnace to parch, bake a bit longer irrespective. The cast-iron boiler of good sign does not ask to go up oily, but myself can be in oil goes up after giving out every time. It is when pot is very hot drop is oily, at that time lampblack can be risked very badly, remember lard cigarette machine, continue to firing inside boiler of immerge letting oil, can involve fire at that time, boiler still has temperature, let oil be absorbed slowly. If conditional word, lie between period of time to be able to put cast-iron bowl
Bake in. Cast-iron boiler is used so that raise weller more more. Raise the iron bowl that has gotten or cast-iron boiler, no matter cheap still is of big shop sign, can make quite outstanding arrange, this is general do not stick boiler or stainless steel boiler impracticable;
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Do meal of simple leg of dried meat duck this. Cantonese of autumn winter season loves to have fish particularly;
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Cook for. If use contented boiler to perhaps cover with tiles Bao will do Bao young meal, rice is best first bubble passes, can avoid meal bottom to scorch so meal heart is not ripe still, but do not need with cast-iron boiler. According to the scale of the water that cooks at ordinary times and rice, two meters of cups are here, 340 grams rice. Rice washs bottom of clean tile boiler. If at ordinary times boiler is done not have on oily word can wipe a thin oil by preexistence boiler;
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Turn on the water, follow to be used at ordinary times
Cook used water amount is same good. What I use is before the soup-stock that when happy event of hold a birthday party is burned, does, 400 milliliter. The boiler on the lid is built, conflagration boil, about a few seconds can boil, turn small fire boils 10 minutes;
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Moisture content of the appearance after ten minutes has closed almost dry, put leg of dried meat duck at that time;
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Leg of dried meat duck is OK chop becomes small, my chop half, wait for can meet rip the flesh come out, eat some more easily. The boiler on the lid is built, continue to boil 15 minutes with small fire. Fire involves after 15 minutes but do not want boil shell, continue stew 10 minutes or a few longer irrespective. The heat preservation of cast-iron boiler is very strong, after involving fire, still can continue boil is boiled;
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Water of scald of a bit lima-bean, a bit ginger cuts end, scatter on the meal;
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See this meal anxious processing get very beautiful, with wooden meal spoon one shovel can scoop come;
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I rip flesh of dried meat duck into silk, mix in the meal. Pretty of dried meat duck is salty is to need not flavor so. Bone of dried meat duck is not wasteful, put use later in freezer do soup-stock;
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If heat afresh it is good to turn over heat 10 minutes slowly with small fire.
