酱爆鸭肉卷饼的制作流程
来源:http://www.zuixianya666.com/  2016-8-16 16:37:43
1.将去骨鸭肉洗净,切成5厘米长的细丝,用酱油,生粉,料酒上浆,搁一旁。
1 boneless duck washed, cut into 5 cm long filaments, with soy sauce, cooking wine, cornstarch, sizing, aside.
2.香菇洗净,切丝。葱洗净,切成5厘米长的细丝。
2 letinous edodes wash, shred. Onions washed, cut into 5 cm long filaments.
3.炒锅置大火上预热。倒入2汤匙菜油,当热至八成时,下调好的鸭肉丝,翻炒2分钟,加香菇丝,炒3分钟,铲出,把油留在锅里。
3 wok set fire on the preheating. Pour 2 tablespoons of vegetable oil, when heat to 80%, down a good duck pork, stir fry 2 minutes, flavored Shredded Mushroom, and stir fry for 3 minutes, shovel, the oil in the pot.
4.加1茶匙菜油在炒锅里,待油热后放入甜面酱,炒30秒。倒回炒好的鸭丝,炒2分钟使上酱。铲出,沥干油。
4 add 1 teaspoon of oil in the wok, heat oil into the sauce, stir fry for 30 seconds. Fried duck silk good rewind, stir fry for 2 minutes to make the sauce. Shovel out, drain the oil.
5.将切好的葱丝放在鸭肉上。盖上,保温。
5 will cut onion on the duck on the good. Cover, thermal insulation.
6.将鸡蛋,1茶匙菜油,1捏盐放在一盆里,用力搅和2分钟;加入面粉,水,用力搅和,直到搅成均匀面浆。
6. The eggs, 1 tsp oil, pinch of salt in a bowl, mix force 2 minutes; add the flour, water, mix force until the stir into uniform pulp.
7.用刷子将植物油刷在平底锅内(更好用不沾锅),锅置中火上,待锅热后,舀入面浆15毫升,晃动锅,使面浆均匀铺满锅底。煎2分钟,至面浆呈固状。翻面,轻煎1分钟。铲出。如果锅够大,可同时煎2个饼。重复以上步骤,直到面浆用完。约煎24个软饼。
7. With the brush the brush vegetable oil in the pan (preferably with a non stick pan), pot set the fire, be hot pot, scoop into the flour paste 15 ml, shaking the pot, flour paste evenly covered with the bottom of the pot. Fried 2 minutes, to the surface of a solid slurry. Turn over and cook for 1 minutes. Scoop out. If the pot is large enough, you can cook 2 cakes at the same time. Repeat the above steps until the slurry is used up. About 24 soft cakes.
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