鸭肉皮的制作烹饪技巧
来源:http://www.zuixianya666.com/  2016-7-19 15:14:12
1.鸭肉洗干净后,加姜片冷水下锅,煮开后撇去血沫,捞起备用
1 duck washed with ginger, cold water pot, boil skim Xuemo, picked up the spare
2.香菜、香葱、蒜苗洗干净后切段
2 shallot, coriander, garlic bolt washed and cut into sections
3.陈皮刮瓤后切丝,老姜去皮切片
3 peel scrape flesh after shred ginger, peeled and sliced
4.下油热锅,下姜片爆香,倒入鸭肉,翻炒把多余的油脂逼出来
4 oil hot pot, saute ginger, stir into the duck, to force out the excess oil
5.倒入适量米酒、生抽、老抽、翻炒上色后,加入盐,倒入开水没过鸭肉
5 into the amount of rice wine, soy sauce, soy sauce, stir fry color, add salt, pour boiling water did not duck
6.放入陈皮、八角、香叶冰糖,大火煮开后转中火焖煮约40分钟
6 in the peel, star anise, Geranium candy, after the fire to boil in the heat and simmer for about 40 minutes
7.放入香菜,香葱,大火收汁即可
7 add coriander sauce, scallions, fire
烹饪技巧
Culinary skills
1、鸭子有很多种,白鸭脂肪多,水鸭肉少,番鸭毒性大(湿热),我这次买的是白鸭。
1, there are many ducks, teal white duck fat, less meat, toxic (damp), Muscovy duck I bought is a white duck.
2、陈皮也就是橘子皮晒干后的成品~有化痰功效,广东新会陈皮品质更佳。
2, it is orange peel, dried tangerine peel finished ~ phlegm effect, the best quality of Guangdong Xinhui tangerine peel.
3、焖鸭肉的时候,要一次性加够水,尽量不要中途加水,要加也要开水,否则肉很紧。
3, braised duck, to one-time add enough water, try not to be halfway with water, add boiling water, otherwise the meat is very tight.
4、留点汁,捞饭味道超好。
4, leave some juice, rice taste good.
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