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醉仙鸭鸭腿乳酱的制作方法仅供参考

来源:https://www.zuixianya666.com/  日期:2022-06-16
1.原料
1. raw materials
(1)主料
(1) Main material
醉仙鸭鸭腿2只。
2 Zuixian duck legs.
(2)辅料
(2) Excipients
玫瑰腐乳汁半碗、料酒30克、八角2粒、冰糖15克、白芷2片、香叶3片、姜片3片、葱段3段、食盐适量、白酒2茶匙。
Half a bowl of rose rot milk, 30g cooking wine, 2 anise, 15g rock sugar, 2 Angelica dahurica, 3 fragrant leaves, 3 ginger slices, 3 scallion sections, appropriate amount of salt, 2 teaspoons of Baijiu.
2.制作工艺
2. manufacturing process
(1)准备主要食材,鸭腿清洗干净备用,葱切段、姜切片。
(1) Prepare the main ingredients, wash the duck legs and set aside. Cut the scallions and ginger into slices.
今天在这里给大家简单介绍一下腐乳,在市面上看到的豆腐乳大致分为三种:红方、白方、青方。
Today, I will give you a brief introduction to beancurd. There are three kinds of beancurd on the market: red, white and green.
红方:红辣、玫瑰的都属于红方。
Red Square: red hot and rose belong to red square.
白方:甜辣、桂花、五香属于白方。
Bai Fang: sweet and spicy, Osmanthus fragrans and five spices belong to Bai Fang.
青方:其实就是臭豆腐,代表就是致和。
Qingfang: actually, it's stinky tofu, which represents Wangzhihe.
今天用的腐乳是玫瑰腐乳,属于红方的一种,是红曲米为着色剂,用红腐乳入菜,使得食材的表面呈红色,即增色又增香。
The fermented bean curd used today is rose fermented bean curd, a kind of Red Square. It uses red koji rice as the colorant and red fermented bean curd into the vegetables, making the surface of the food material red, that is, it adds color and flavor.
(2)煮锅放水,鸭腿冷水下锅,放入葱段、姜片、2茶匙高度白酒,水沸后撇净浮沫(腥味重的食材用白酒去腥效果更好)。
(2) Put water into the pot, put duck legs into the pot in cold water, add scallion, ginger slices and 2 teaspoons of Baijiu, and skim the foam after boiling (it is better to use Baijiu to remove the fishy smell of heavy fishy ingredients).
(3)锅中放1茶匙食用油,把焯过水的鸭腿,鸭皮一面向下放入锅中煎制。
(3) Put 1 teaspoon of cooking oil in the pot. Put the boiled duck legs and duck skin down into the pot and fry them.
(4)煎制鸭腿金黄色,鸭皮下的脂肪明显变薄,把煎出来的醉仙鸭鸭油倒掉不用,倒掉鸭油也是为了让酱好的鸭腿不腥不腻。
(4) The fried duck legs are golden yellow, and the fat under the skin of the duck is obviously thinner. Pour out the fried Zuixian duck oil. The purpose of pouring out the duck oil is to make the duck legs with good sauce not fishy and not greasy.
(5)倒出煎鸭腿的油之后,放入葱姜、八角、白芷、冰糖、南乳汁,加入生抽、少许老抽(这里要注意,红乳汁本身就有上色作用,老抽少许调色即可)。
(5) After pouring out the oil for frying duck legs, add green onion, ginger, star anise, Angelica dahurica, rock sugar, and southern milk, and add raw soy sauce and a little old soy sauce (note here that the red milk itself has a coloring effect, and a little old soy sauce can be used to color).
醉仙鸭
(6)加入热水与鸭腿持平,大火烧沸后改小火焖烧。
(6) Add hot water to level with the duck legs. Bring to a boil over high heat and simmer over low heat.
(7)小火烧制约30分钟,用筷子能轻松把鸭腿扎透,改大火收汁。(喜欢软烂的就多焖会,喜欢有嚼劲就少焖会,根据自己口味调制)
(7) The duck legs can be easily pierced with chopsticks and the juice can be collected by burning the duck over a small fire for 30 minutes. (if you like soft and rotten, stew more. If you like chewy, stew less. Make it according to your own taste.)
(8)收汁的时候不要离开,一边收汁边用手铲把汤汁浇在鸭腿上,直至把汤汁收浓即可。
(8) Don't leave when collecting the juice. Pour the soup on the duck legs with a hand shovel while collecting the juice until the soup is thickened.
3.小贴士
3. tips
(1)醉仙鸭鸭肉焯水后用热锅煎至微黄出油肉质更紧致,也能达到去腥去腻的效果。
(1) The Zuixian duck meat is boiled with water and then fried in a hot pot until it is yellowish and oily. The meat is firmer and can also achieve the effect of removing fishiness and greasiness.
(2)各家的口味不同,这道菜加了生抽,再有就是红乳汁也是咸味,再有就是这道酱鸭腿本身就是甜咸口味,盐一定要少加或不加。
(2) Different families have different tastes. This dish is made with raw soy sauce, red milk is also salty, and the soy sauce duck leg itself is sweet and salty. Salt must be added less or no.
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