樟茶鸭的历史及制作步骤
来源:http://www.zuixianya666.com/  2016-3-7 17:01:56
相传,清代晚期名臣丁宝桢在四川任上时,曾选派成都人黄晋临到宫里伺候慈禧太后的膳食。黄晋临是当年成都的名厨,他在清宫御膳房为慈禧当差时,将宫廷里的熏鸭用料,改为用四川的樟树叶和茶叶,他熏制出的鸭子,味道极为鲜美,与宫里原来的做法大为不同,深受慈禧的赏识,此菜皮酥肉嫩,色泽深红油亮,味道鲜美,具有特殊的樟茶香味儿。黄晋临晚年,告老还乡之后,又把“樟茶鸭”带回了四川老家。
According to legend, in late Qing Dynasty Mingchen Ding Baozhen in Sichuan Office was selected in Chengdu Huang Jinlin to house to serve the Empress Dowager's diet. Huang Jinlin is the year Chengdu chefs, he in the Qing Imperial real empress Messenger, in the court of the smoked duck materials instead of Sichuan of Cinnamomum camphora leaves and tea, he smoked duck, the taste is very delicious, and palace in the original approach to different appreciated by the Empress Dowager Cixi, this dish tender crisp skin, color dark red shiny, taste delicious, with special tea smoked flavor son. After Huang Jinlin 's home again "Zhang Cha Ya" back home in Sichuan.
1洗净鸭的全身
1 wash the duck's body
2在洗净的鸭身和内膛里撒上绍兴黄酒,用手涂抹均匀。
2 in the wash of the duck body and the inside of the chamber sprinkled with Shaoxing yellow rice wine, hand painting evenly.
3撒上盐、花椒和麻椒。
3 sprinkle with salt, pepper and pepper.
4用手按摩鸭身,直至把盐搓融化,鸭腿及肉厚的部位要多搓一会儿,鸭的内膛里也要涂抹一遍。
4 by hand massage duck body, until the rubbing of salt to melt, the leg of the duck, and the flesh of the site to multi rub for a while, duck in the bore to painting again.
5把盐搓的融化后,用手抹净鸭身,然后把搓鸭用的花椒再撒在鸭身上,把鸭坯用勾悬挂腌制8-12小时。
5 after the melting of the salt, wipe with a hand net of duck body, and then rub the duck with pepper and then sprinkled on the duck body, the duck green with a hook hanging 8-12 hours.
6用一炒菜的铁锅做到火上,在里面铺上四张餐巾纸,在纸上,先撒上樟木屑和柏树叶。
6 use a wok to fire, inside with four napkins, in the paper, first sprinkle camphor wood shavings and cypress leaves.
7把红糖和茶叶倒在上面拌匀。
7 pour the brown sugar and tea leaves on the top and mix well.
8在锅中放一铁架。
8 in the pot on the hob.
9把腌制12小时的鸭坯放在铁架上。
9 the duck for 12 hours on the rack.
10盖上锅盖,开中火加热,锅中起烟后改为微火,熏制5分钟后关火,此时,盖子先不要敞开,再焖3分钟,然后打开盖子放掉烟气,注意,此环节操作时可别忘记开排风机。
10 cover and open fire heating, pot smoking later changed to Wei Huo, smoked after 5 minutes off the fire, at this time, cover not to open, then simmer for 3 minutes, then open the lid flue gas out of the bathtub, pay attention to, when operating this link can don't forget to open the exhaust fan.
11把熏制好的鸭坯取出放入笼屉里,在熏过的鸭坯身上放上切好的姜片和大葱,用中火上笼蒸两小时取出。
11 the smoked duck billet out into the steamer, the smoked duck billet put cut ginger and green onions, fire cage steamed for two hours out.
12用中火上笼蒸两小时取出。
12 with the fire on the steamer steamed two hours out.
13检出葱姜不要,控净鸭膛内的汤汁保温备用。
13 detection of the onion ginger not control net duck bore soup insulation standby.
14炒勺上火烧热,注入花生油烧制七成热,下入蒸熟的整鸭,先炸背部。
14 a lit heat, into the peanut oil firing Qicheng hot, whole duck into steamed, fried back first.
15炸时用勺不断的把热油均匀的淋在鸭胸上,然后翻身再炸鸭胸,来回翻炸两遍后捞出,把油温升至8成热,再把鸭下锅冲炸一遍即可捞出。
15 when fried with a spoon constantly to pour hot oil evenly in duck breast, and then turn over and then deep fried duck breast, flipping back and forth fried two times after the fish out, the oil temperature rose to 8 into the heat, then duck pot Chong fried again can remove.
16控净鸭身和膛内的油,放到案板上开始斩件码盘,在切的时候,先用刀卸掉鸭腿,之后,把鸭身侧立切下鸭前胸,此时,可去骨亦可带骨。
16 control net duck body and chamber of oil, put on the chopping board began to cut pieces of the encoder, when cut, first use a knife to remove the duck leg. After that, the duck body side vertical cut duck under the chest, at this time, to bone also with bone.
17盘中先码放上鸭翅摆在盘的一端,再把鸭背切成数块摆在盘子中间,之后,把鸭腿切成合适的块码在鸭背两侧,更后把鸭胸整齐的剁成条覆盖在盘子的正中间,即告码盘完成。
17 intraday first stacking duck wing placed at one end of the disk, then the duck back into several pieces placed in the middle plate. After that, the duck leg cut into the appropriate code block in the duck back on both sides, and finally, the duck in neat chopped into a cover in the middle of the plate, namely tell encoder complete.
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