Food recipes
Garnish Seasoning
Garnish Seasoning
Ingredients:
100 ml (31/2 fl oz) light soy sauce 8. Dish out. Garnish as desired and serve.
1 Tbsp rice wine
1/2 tsp black vinegar
1 tsp sugar
1/4 tsp ground white pepper
Directions:
26
hhoommee ssttyyllee ttaaiiwwaanneessee 0011 PPRREELLIIMMSS aanndd 0011 RRIICCEE AANNDD NNOOOODDLLEESS..iinndddd 2266 1177//44//1144 22::5555 PPMM
STIR-FRIED RICE NOODLES
hhoommee ssttyyllee ttaaiiwwaanneessee 0011 PPRREELLIIMMSS aanndd 0011 RRIICCEE AANNDD NNOOOODDLLEESS..iinndddd 2277 1177//44//1144 22::5555 PPMM
(cid:17435)(cid:28488)(cid:31397)
SSMMOOKKEEDD DDUUCCKK NNOOOODDLLEE SSOOUUPP
Serves 2
Smoked duck noodle soup is one of the most popular street foods in Hsinchu City, known as the
technology capital of Taiwan. The traditional cooking method for this dish is complicated and I have
used a simplified version which will allow you to make it easily at home. Whichever way you prepare
this dish, it is a thoroughly delicious dish.
4 duck legs 1. Marinate the duck legs with the ingredients for the marinade.
Cooking oil, as needed Cover and set aside in the refrigerator for at least 1 hour.
Sesame oil, as needed 2. Prepare the soup. Heat 2 Tbsp oil in a saucepan over medium
200 g (7 oz) egg noodles heat. Add the spring onion, ginger, cinnamon and star anise
and stir-fry until fragrant. Add the water, soy sauce, sugar
100 g (31/2 oz) green vegetables
of choice and tangerine peel and bring to a boil.
A handful of coriander leaves 3. Add the marinated duck legs and return to a boil. Lower the
heat and simmer for 45 minutes. Remove the duck legs and
Marinade
set the soup aside.
1 Tbsp ground Sichuan pepper
4. Line a roasting pan with a sheet of aluminium foil and spread
1 Tbsp salt
the ingredients for smoking the duck in the pan. Place a wire
2 Tbsp Shaoxing wine rack in the pan and place the duck legs on the rack, skin side
down. Cover the pan with another sheet of aluminium foil.
Soup
5. Place the covered pan on the stove and turn the heat to
30 g (1 oz) spring onion
medium. After 2–3 minutes, the ingredients should start
3 slices ginger
smoking. Leave to smoke for 10 minutes.
1/2 cinnamon stick
6. Remove the duck legs from the pan and brush with some
1 star anise
sesame oil.
Ingredients:
100 ml (31/2 fl oz) light soy sauce 8. Dish out. Garnish as desired and serve.
1 Tbsp rice wine
1/2 tsp black vinegar
1 tsp sugar
1/4 tsp ground white pepper
Directions:
26
hhoommee ssttyyllee ttaaiiwwaanneessee 0011 PPRREELLIIMMSS aanndd 0011 RRIICCEE AANNDD NNOOOODDLLEESS..iinndddd 2266 1177//44//1144 22::5555 PPMM
STIR-FRIED RICE NOODLES
hhoommee ssttyyllee ttaaiiwwaanneessee 0011 PPRREELLIIMMSS aanndd 0011 RRIICCEE AANNDD NNOOOODDLLEESS..iinndddd 2277 1177//44//1144 22::5555 PPMM
(cid:17435)(cid:28488)(cid:31397)
SSMMOOKKEEDD DDUUCCKK NNOOOODDLLEE SSOOUUPP
Serves 2
Smoked duck noodle soup is one of the most popular street foods in Hsinchu City, known as the
technology capital of Taiwan. The traditional cooking method for this dish is complicated and I have
used a simplified version which will allow you to make it easily at home. Whichever way you prepare
this dish, it is a thoroughly delicious dish.
4 duck legs 1. Marinate the duck legs with the ingredients for the marinade.
Cooking oil, as needed Cover and set aside in the refrigerator for at least 1 hour.
Sesame oil, as needed 2. Prepare the soup. Heat 2 Tbsp oil in a saucepan over medium
200 g (7 oz) egg noodles heat. Add the spring onion, ginger, cinnamon and star anise
and stir-fry until fragrant. Add the water, soy sauce, sugar
100 g (31/2 oz) green vegetables
of choice and tangerine peel and bring to a boil.
A handful of coriander leaves 3. Add the marinated duck legs and return to a boil. Lower the
heat and simmer for 45 minutes. Remove the duck legs and
Marinade
set the soup aside.
1 Tbsp ground Sichuan pepper
4. Line a roasting pan with a sheet of aluminium foil and spread
1 Tbsp salt
the ingredients for smoking the duck in the pan. Place a wire
2 Tbsp Shaoxing wine rack in the pan and place the duck legs on the rack, skin side
down. Cover the pan with another sheet of aluminium foil.
Soup
5. Place the covered pan on the stove and turn the heat to
30 g (1 oz) spring onion
medium. After 2–3 minutes, the ingredients should start
3 slices ginger
smoking. Leave to smoke for 10 minutes.
1/2 cinnamon stick
6. Remove the duck legs from the pan and brush with some
1 star anise
sesame oil.
Printed from https://recipe.bluelayer.org/recipe/73607/garnish-seasoning