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    這樣做鴨肉是非常好吃的!

    來源:http://www.weudelon.com/  日期:2021-11-19
    味型:咸鮮味。
    Flavor type: salty and delicious.
    原料:嫩肥鴨1只(約1500g)、水發冬菇100g、玉蘭片100g、熟火腿100g、雞骨200g、鴨骨200g、精鹽7g、料酒508、冰糖色15g、醬油10g、姜25g、蔥15g、味精2g、高級清湯2000g、香油25g、熟菜油20006(耗50g)。
    Raw materials: 1 tender fat duck (about 1500g), 100g watery mushroom, 100g Magnolia slice, 100g cooked ham, 200g chicken bone, 200g duck bone, 7g refined salt, 508 cooking wine, 15g ice sugar color, 10g soy sauce, 25g ginger, 15g green onion, 2G monosodium glutamate, 2000g high-grade clear soup, 25g sesame oil and 20006 cooked vegetable oil (50g consumption).
    制作方法
    Manufacturing method
    (1)將凈鴨從背尾部橫開一刀,去內臟,割去肛門,鴨翅扭翻在鴨背上,放入沸水鍋中焯凈血水,撈出斬去腳、嘴殼,晾干水汽。用料酒遍抹鴨身,再放入180℃的菜油鍋中炸成淺黃色撈起,用沸水漂去油脂?;鹜?、玉蘭片均切為長6cm、寬3cm、厚0.3cm的片。冬菇去根,切成厚約0.3cm的片。姜拍破,蔥挽結。
    (1) Cut the clean duck horizontally from the back and tail, remove the internal organs, cut off the anus, twist the duck wings on the duck's back, blanch the clean blood water in a boiling water pot, remove it, cut off the feet and mouth shell, and dry the water vapor. Wipe the duck body with wine, fry it into light yellow in a 180 ℃ vegetable oil pan, pick it up, and float off the fat with boiling water. Ham and Magnolia slices were cut into pieces 6cm long, 3cm wide and 0.3cm thick. Remove the roots of mushroom and cut into pieces about 0.3cm thick. The ginger is broken and the onion is tied.
    (2)用大蒸碗一個,鋪上干凈紗布一張,先將火腿片按刀口擺成一行,再將蘭片、冬菇分別擺在火腿的兩邊,然后將鴨放入,鴨脯朝下,緊貼火腿,再將紗布四角抄攏打結,放入墊有雞骨、鴨骨的煨罐內。
    (2) Use a large steaming bowl and spread a piece of clean gauze. First place the ham slices in a line according to the knife edge, and then place the orchid slices and winter mushrooms on both sides of the ham. Then put the duck into the pot, with the duck breast facing down and close to the ham. Then fold the four corners of the gauze and tie it, and put it into the simmering pot padded with chicken and duck bones.
    醉仙鴨
    (3)將冰糖,糖色、精鹽、醬油、姜、蔥、料酒、清湯放入罐內,先用旺火燒沸10min,再改用微火煨約3h,至骨松肉煙時,提起紗布包,解開布結,將鴨翻入大圓盤內,揭去紗布,另將罐內湯汁倒入炒鍋內收濃,加味精、香油調勻起鍋,淋于鴨上即成。
    (3) Put rock sugar, sugar color, refined salt, soy sauce, ginger, green onion, cooking wine and clear soup into the pot. First boil over high heat for 10min, and then simmer over low heat for about 3H. When the bone is loose and the meat smoke is smoked, lift the gauze bag, untie the cloth knot, turn the duck into a large disc, remove the gauze, pour the soup in the pot into the frying pan to thicken, add monosodium glutamate and sesame oil, mix well, stir up the pot, and pour it on the duck.
    成菜特點:形態豐腴、色澤紅潤、咸鮮醇濃、炟糯適口。
    Features: plump shape, ruddy color, salty, fresh and mellow, waxy and palatable.
    操作要領
    Operation essentials
    (1)火腿、玉蘭片、冬菇要保持好刀路,整齊美觀。
    (1) Ham, Magnolia slices and winter mushrooms should keep the knife path neat and beautiful.
    (2)掌握好菜品的色澤,不能過深。
    (2) Master the color of dishes, not too deep.
    (3)在火候上,一定要做到小火慢煨,口味上保持原料本身的鮮味
    (3) In terms of heat, we must simmer slowly over a low fire and keep the freshness of the raw materials in taste
    以上的精彩內容來自:醉仙鴨更多的精彩內容來自:http://www.weudelon.com,我們后續會有更多的內容等您查看.
    The above highlights come from: Drunken fairy duck. More highlights come from: http://www.weudelon.com , we will have more content for you to check later