芋泥香酥鸭的新吃法
来源:http://www.zuixianya666.com/  2017-2-6 17:23:22
卤熟鸭肉300克、净芋头200克、叉烧肉50克、芹菜末10克、精盐3克、味精3克、澄面50克、熟猪油75克、胡椒粉0.1克、五香粉0.1克、麻油0.2克。
Cooked duck meat 300 grams net, taro 200 grams, 50 grams of Guangdong style barbecued pork and celery powder 10 grams, 3 grams of salt, MSG 3 grams, 50 grams of flour, lard 75 grams, 0.1 grams of pepper, five spice powder 0.1 grams, 0.2 grams of sesame oil.
做法:
Practice:
1、先将熟鸭肉用刀切一大片,规格约18厘米×12厘米,同时在鸭肉的没有皮一面用刀划几下,然后拍上少许生粉待用;叉烧肉切成细粒待用。
1, first use a knife to cut a large piece of cooked duck, specifications about 18 cm x 12 cm, while the duck skin did not side with a knife a few, and then take a little starch for use; Guangdong style barbecued pork cut into fine.
2、将芋头洗净切片,放入蒸笼蒸熟,趁热用刀压烂(不能有粒状),压成芋茸,待用;再将澄面盛入碗内,用70克滚水冲入,用筷子搅匀,然后用手搓成柔软面团加进芋茸中,再把精盐、味精、胡椒粉、麻油、五香粉掺入,一起搓至均匀;再把猪油、叉烧肉、芹菜末、麻油加入再搓均匀,然后铺在鸭肉上面,压平,压均匀。
2, taro slices, into the steaming, hot knife (not crushed granular), pressed into Yurong, set aside; then Cheng Sheng into the bowl, into 70 grams of water, stir with chopsticks, and then rub their hands into a soft dough with taro, add salt, MSG, pepper, sesame oil, five spice powder mixed together to rub evenly; then the lard, celery, Guangdong style barbecued pork, add sesame oil rub evenly, and then spread on the duck above, flattened, uniform pressure.
3、将鼎洗净烧热,加入生油,候油热至200摄氏度时,将芋鸭平放在铁线笼上,吊放入鼎炸至金黄色,表面松脆,即成芋茸鸭,再将香菜放在盘底,把芋茸鸭切成12块,放在香菜上面即成。
3, Ding will wash up with oil, when the oil heat to 200 degrees Celsius, the taro duck flat on the wire cage, hanging in the pot fry until golden brown. The surface is crisp, Yurong duck, and coriander on the bottom of the plate, put the taro duck into 12 pieces, put in coriander it is.
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