金桔鸭肉的制作美味制作
来源:http://www.zuixianya666.com/  2017-1-17 13:59:10
1、鸭肉去腥味,第三步中煸炒很重要,一个是将水分炒出,还有就是将鸭子的部分鸭油逼出来。
1, duck to flavor, is very important in the third step is to stir fry a fried water, as well as is forced out part of the duck duck oil.
2、我这次偷懒用的是高压锅,如果你不习惯用的话,用炒锅也一样,就是时间上费点
2, this is lazy to use a pressure cooker, if you're not used to it, with the wok too, time is money
3、做肉菜,我常会用自己做的山楂粉,大家也可以试试,不仅可以去腥味,而且还去油腻感
3, meat dishes, I often use own hawthorn powder, we can try to smell, not only can, but also to the greasy feeling
4、金桔不仅可以去腥味去油腻感,而且这样烧出来的鸭肉有一股清香哦
4, kumquat can not only to smell to greasy feeling, and it burned out a fresh duck oh
5、对了,还有就是做红烧鸭又或者是红烧鸡肉,个人觉得酱油的量少些为好,做出来的肉肉颜色不要太深的那种~我建议还是自己配的更好,我喜欢的比例:老抽:生抽=1:1.5
5, yes, there is to do braised duck or chicken, personally feel that the amount of soy sauce less as well, made out of meat color, not too deep that I suggest you ~ I love better, the proportion of soy sauce: soy sauce: =1:1.5
制作窍门:
Production tips:
1、鸭肉去腥味,第三步中煸炒很重要,一个是将水分炒出,还有就是将鸭子的部分鸭油逼出来。
1, duck to flavor, is very important in the third step is to stir fry a fried water, as well as is forced out part of the duck duck oil.
2、我这次偷懒用的是高压锅,如果你不习惯用的话,用炒锅也一样,就是时间上费点
2, this is lazy to use a pressure cooker, if you're not used to it, with the wok too, time is money
3、做肉菜,我常会用自己做的山楂粉,大家也可以试试,不仅可以去腥味,而且还去油腻感
3, meat dishes, I often use own hawthorn powder, we can try to smell, not only can, but also to the greasy feeling
4、金桔不仅可以去腥味去油腻感,而且这样烧出来的鸭肉有一股清香哦
4, kumquat can not only to smell to greasy feeling, and it burned out a fresh duck oh
5、对了,还有就是做红烧鸭又或者是红烧鸡肉,个人觉得酱油的量少些为好,做出来的肉肉颜色不要太深的那种~我建议还是自己配的更好,我喜欢的比例:老抽:生抽=1:1.5 仅作参考哈
5, yes, there is to do braised duck or chicken, personally feel that the amount of soy sauce less as well, made out of meat color, not too deep that I suggest you ~ I love better, the proportion of soy sauce: soy sauce: =1:1.5 for reference only.
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