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標題: [西式食譜] 特色古法滷鴨 [打印本頁]

作者: carolfeeling 時間: 2008-1-14 03:17 PM 標題: 特色古法滷鴨

材料
1 隻鴨
1 條(切片)青瓜tvb now,tvbnow,bttvb) w- N5 ]) N, C; C/ l. j6 C! P
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調味料
200 克(切碎)小蔥頭tvb now,tvbnow,bttvb" E, n0 \+ G  l/ u" c4 \# \
3 大匙豆醬
2 大匙糖
1/2 小匙鹽tvb now,tvbnow,bttvb! f0 o  {9 Y" U" e2 D' w9 T# k
1 大匙紹興酒
1/2 大匙粟粉水/ u4 Y; M$ R, l" B$ f$ P

醃料
1 大匙五香粉
1 大匙鹽# G" u0 }4 z$ l- V# i( ^, G
1/2 大匙味精
1 小匙老抽公仔箱論壇; U! R! N2 z" e9 E: y
2 大匙紹興酒

做法
1. 將鴨洗淨，瀝乾，把醃料混合攪勻，並塗抹於鴨身內外，醃10小時。
2. 慢火把鴨炸至金黃色，取出瀝乾。TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。. }3 w, Z* _) e) i$ C
3. 燒熱5大匙的油，爆香蔥頭碎、豆醬，倒入2200毫升清水、糖、鹽、煮沸後，罝入炸好的鴨，慢火燜約30分鐘，
翻另一面再燜30分鐘、取出瀝乾，斬塊備用。
4. 將切片的青瓜擺在碟邊，把煮鴨的濃汁加入紹興酒、粟粉水芶芡拌勻，淋在鴨身即可。
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INGREDIENTS
1 duck1 cucumber (sliced)
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SEASONING
200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening)
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MARINADE- n, I4 l- e. P
1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine6 U+ ]3 o9 }8 b/ ^" x4 R" {9 s

METHOD
1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours.3 C" Y8 H9 R" Q
2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain.. N. w. L$ X& y9 R- ^
3. Heat up 5 tbsp oil in the preheated wok to sauté chopped shallotsand bean paste, pour in 2200ml water, sugar, salt, bring to a boil, addin prefried duck, reduce to low heat, simmer for about 30 minutes, flipthe duck over and simmer for further 30 minutes, remove and drain, cutinto pieces. Keep aside./ z' L9 }2 a$ u2 Q' s
4. Place the sliced cucumber on the edge of the plate. Pour in shaoxingwine in the sauce, thicken with corn starch solution, pour over to theduck. Serve hot.
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特色古法滷鴨(Stewed Duck in Dark Soy Sauce)

作者: cyber03 時間: 2008-2-10 11:45 AM

thank you

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