Shandong Releases Meat Duck Industry Development Measures To Help Duck Breeding Break Through Bottlenecks
Clever use of duck by-products can turn your kitchen into a treasure trove of money in seconds
In Shandong, the meat and duck industry is extremely prosperous, which actually brings many ways to save money on the dining tables of ordinary people. Many people don't know that a duck is full of treasures. When you go to the wet market to buy ducks, you might as well tell the boss alone to buy some duck gizzards, duck hearts, and duck livers. The price of these duck offal is generally much cheaper than that of the whole duck. After taking them home, wash them repeatedly with salt and flour, which can effectively remove the odor. The sliced duck gizzards are stir-fried to give them a crispy texture; the duck liver can be made into a delicate duck liver pate and spread on bread to form a lazy breakfast. Duck intestines should not be discarded either. Use chopsticks to scrape them clean, add baking soda to scrub them, blanch them and then cool them. The taste is crispy and appetizing. The cost is less than five yuan, which is much more affordable than a restaurant.
Frozen duck meat processing technology, thawing and removing fishy smell in one step
Frozen duck meat usually stocked during supermarket promotions can easily produce a fishy smell if not handled properly. Here is a little tip that is essential for home use: do not soak the meat directly in water when defrosting, but move it from the freezer to the refrigerator one night in advance to defrost slowly, so that the tenderness of the meat can be preserved to the greatest extent. Before cooking, cut the duck into pieces, place it in cold water, add a few slices of ginger and a spoonful of cooking wine, turn on low heat and slowly heat it, when the water is about to boil, turn off the heat and take out the duck meat. This process can squeeze out most of the blood and fishy smell, and the meat will not become dry and hard. This method works equally well with chicken and pork, making it an extremely practical solution for everyday use.
Home version of roast duck, three steps to make it as good as takeout
If you want to eat roast duck, you don't have to queue up. You can achieve "roast duck freedom" at home, saving both time and money. The first step is to scald the treated duck three times with boiling water to tighten the duck skin, which will make it crispier when roasted. The second step is to prepare a portion of "lazy crispy water": mix honey and white vinegar at a ratio of 2:1 and mix well, then brush evenly on the duck, place it in a ventilated area to dry for two hours or blow dry with an electric fan. The third step is to preheat the oven to 200 degrees and wrap the duck legs with tin foil to prevent them from burning. Bake them for 40 minutes and brush them with crispy water halfway through the baking process. After it comes out of the oven, add sweet bean paste, cucumber shreds and green onion shreds, and use dumpling skins instead of duck cakes. The taste is top-notch and the whole family will praise you as a chef.
Clever use of duck fat, the magic weapon in the seasoning world
When frying duck breast or roasting duck, a large amount of duck fat will be forced out. Be sure not to throw it away. This is the "secret weapon" in the kitchen. The collected duck fat can be stored for a long time by refrigeration. When frying vegetables, add a spoonful of duck fat into it. It is more fragrant than using lard, especially when frying bean sprouts and shredded potatoes, it can instantly improve the taste. Add a little duck fat and light soy sauce when mixing noodles, and you will have a fragrant bowl of scallion oil noodles. Duck fat can be used to bake bread instead of butter. The bread made in this way is crispy on the outside and soft on the inside with a unique meaty aroma. This is definitely a life hack you have never tried before.
Renovate old items into down pillows, turning waste materials into high-end bedding
The major duck-raising province is Shandong, which provides us with an idea of turning waste into treasure. The duck feathers accumulated in daily life, especially the soft down, can be stuffed into old pillowcases after being fully and thoroughly cleaned and exposed to the sun for disinfection. If the amount is not enough, you can go to the wet market where live poultry is sold and spend less money to buy some clean duck down that they have sorted out. The fluffiness of the down pillows you make yourself is no worse than those sold in shopping malls for a few hundred yuan, and the materials used are reliable. Every year, when the seasons change, take things out, dry them in the sun, and pat them a few times to make them fluffy, and then they can return to their original appearance. This is not only a way to save money, but also a way of life that adheres to the concept of green environmental protection.
Duck manure turns into flower fertilizer, a natural fertilizer for home cultivation
Even though we are not engaged in large-scale breeding activities, the green concept derived from Shandong's meat duck industry is indeed of great reference value. If you have the conditions to buy a small amount of fresh duck manure, or you have friends who are engaged in duck farming in the countryside, then this can be a "treasure" for growing flowers and vegetables. Duck manure cannot be used directly, but requires simple processing: find a sealed bucket, mix duck manure and water in a ratio of 1:5, cover the lid and place it in the sun for fermentation for about a month. This is a high-quality liquid fertilizer. When fertilizing pothos, spider plants, or balcony vegetables at home, dilute it twenty times and use it. The plants will grow particularly strong and the cost of purchasing chemical fertilizers will be saved, which is very consistent with the principle of convenience.
