笋干老鸭汤的炖煮技巧
来源:http://www.zuixianya666.com/  2017-2-14 16:46:47
鸭子宰杀后去鸭屁股,切成块再次冲洗掉多余的血水;
Duck duck go ass after slaughter, cut off excess water rinse again;
锅中把水煮开后放入鸭肉焯水;倒掉锅子里的水,重新把鸭肉冲洗一下;
In the pot to boil water into the pot boiled water duck; pour water to wash the duck;
笋干先洗一下,用水浸泡20分钟;把笋干切断;
Dried bamboo shoots first washed, soaked in water for 20 minutes; the dried bamboo shoots cut;
把焯水后的鸭肉放入高压锅;加水没过鸭肉(想多喝汤可以适当多加点水);
The boiled water duck into the pressure cooker; the water did not duck (want to drink soup can be more appropriate to add water);
加入几片生姜;加入笋干;加入两勺左右的料酒;
Add a few slices of ginger; add two spoon of dried bamboo shoots; adding wine;
盖上锅盖大火煮到高压锅发出扑哧声改小火继续煮30分钟后关火焖半个小时。
Cover and cook to a sound pressure cooker burst Gaixiao fire continues to simmer for 30 minutes, turn off the heat and simmer for half an hour.
打开盖后开大火,放入枸杞煮两分钟就加盐调味即可出锅。
Open the lid after the fire, add medlar boiled two minutes add salt pan.
独特窍门
Unique trick
鸭子一定要选用一年以上的老鸭,当然更好是两三年的土鸭,冷冻的鸭子不推荐啊;
The duck must use more than one year old duck, of course, is the best two or three years of frozen soil duck, duck is not recommended;
鸭子有膻味,记得一来要剪去鸭屁股,二来要焯水,这是关键,否则你加再多的料酒和生姜都去不掉味的;
The duck has smell, remember to cut off the way duck ass, and secondly to water, which is the key, otherwise you add more wine and ginger can not afford to go blind;
传统的鸭汤都是说要煲好几个小时,饭店里的说法更夸张,有的甚至说要十几个小时,这样的鸭汤味道浓了,营养几乎也没了,现代人没有那么多时间折腾,再者也没必要,高压锅的好处在于很容易把老鸭炖酥,而且营养流失的非常少;
The traditional duck soup is said to boil for several hours, the hotel is more exaggerated, some even say more than a dozen hours, so the duck soup tastes strong, almost no nutrition, modern people do not have so much time to toss, and it is not necessary, the pressure cooker has the advantage of easy to old stewed duck crisp, very little and the loss of nutrition;
笋干是咸的,为了降低咸度,可以先清洗浸泡一下,大概20分钟即可;
Dried bamboo shoots is salty, in order to reduce salinity, can wash soak about 20 minutes;
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