自制香酥鸭的注意的步骤
来源:http://www.zuixianya666.com/  2017-5-16 16:26:48
肥嫩仔鸭1只约1500克  生姜30克 大葱100克 花椒5克 五香粉5克 精盐、料酒、香油、脆皮浆各适量 精炼油2000克约耗100克  葱酱味碟2个
Feinen duck 1 only about 1500 grams and 30 grams of ginger onion 100 grams 5 grams of pepper and five spice powder 5 grams of salt, cooking wine, sesame oil, crisp pulp the amount of refined oil consumption of about 100 grams and 2000 grams of onion sauce dish 2
制法:
Method of making:
1. 仔鸭宰杀后治净,剁去翅尖、脚掌鸭杂留作它用,搌干水分,用精盐、料酒、五香粉抹遍鸭身内外,然后放入盆中,腌渍数小时一般夏季为2小时,春秋季为6小时,冬季为12小时
1 Ducks after slaughter clean, Duoqu duck feet, wing tips for mixed with it, wipe dry water, with salt, cooking wine, five spice rub the duck body inside and outside, and then into the pot, pickled and general summer hours for 2 hours, 6 hours in spring and autumn, winter for 12 hours
2. 将腌渍入味的仔鸭取出,把生姜拍破 、大葱挽结 、花椒塞入鸭腹内,再将仔鸭放入蒸盆内,入笼用旺火蒸约1小时至鸭肉软时取出,去掉鸭腹内的姜、葱、花椒不用。
2 will the pickled tasty duck out, put ginger and onion, and broken beat knot, pepper squeezed duck intra-abdominal, then duck into the steaming bowl, stir steamed into the cage take about 1 hours to duck was soft, remove the ginger, onions, duck belly without pepper.
3. 用开水冲净鸭身表面污物,趁热用洁净毛巾搌干鸭身内外水分,再用毛刷在鸭身表面涂上脆皮浆,然后将仔鸭挂在阴凉通风处晾干。
3 with boiling water rinse duck body surface dirt, while hot with clean towel wipe dry duck body and water, then brush the crispy duck body is coated on the surface of pulp, and then duck hanging to dry in a cool ventilated place.
4. 净锅置火上,放入精炼油烧热,下入仔鸭炸至色呈大红且表皮酥脆后捞出,晾凉后斩成条块,还原成鸭形摆入条盘内,更后刷上香油,随葱酱味碟上桌即成。
4 net pot set the fire, into the refined oil pan, into the deep fry duck Secheng red and crispy skin and let cool, cut into slices, put into a reduction of duck shaped disc, finally brush oil, with onion sauce dish on the table is.
注意要点
Attention points
1. 仔鸭在腌渍时一定要充分入味。
1 Ducks in the pickling must be fully then.
2. 蒸鸭时以蒸至仔鸭刚熟为度,不宜蒸得过于软。
2. steamed duck, steamed to Aberdeen duck, just cooked for degrees, should not be steamed too soft.
3. 涂脆皮浆之前一定要把鸭身上的水分搌干,且脆皮浆要涂抹均匀。
Must take the water to the dry duck body before 3 with crispy crispy paste, and paste to smear evenly.
4. 油炸仔鸭时,油温不宜过高,油温一般应控制在五六成热,且用油量要宽。
4. fried duck Aberdeen, the oil temperature should not be too high, the oil temperature should generally be controlled at five or six into the heat, and the amount of oil should be wide.
5. 炸制时可用铁钩钩住鸭颈,并不断地用热油浇淋鸭身,使之受热均匀。
5 fried duck neck may be grappled constantly, and with hot oil poured duck body, so that uniform heating.
6. 脆皮浆的配制:将大红浙醋150克、绍酒75克、麦芽糖125克及干生粉125克混合均匀,即成;葱酱味碟由葱花25克、海鲜酱30克、香油10克调制而成。
Preparation of 6 pulp: Crispy red vinegar 150 grams, 75 grams of Shaoxing wine, malt sugar 125 grams and 125 grams of dry powder mixed evenly, namely; onion sauce flavor dish by 25 grams of chopped green onion, seafood sauce 30 grams, 10 grams of sesame oil blend.
本文由醉仙鸭进行编写,想要了解更多的产品及更详细的精彩内容,请关注我们的官方网站:醉仙鸭加盟全国培训中心总部济南http://www.zuixianya666.com
This article is written by drunken fairy duck. If you want to know more about the products and more details, please pay attention to our official website: "drunken duck" to join the national training center, Ji'nan http://www.zuixianya666.com