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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8 S) J9 ^+ c3 {: Y/ }# S: K
1 隻鴨
1 條(切片)青瓜公仔箱論壇: H6 p  B* D$ H( ~" W2 }" b

調味料公仔箱論壇! `3 z! D# s4 [' n- Y
200 克(切碎)小蔥頭
3 大匙豆醬
2 大匙糖
1/2 小匙鹽公仔箱論壇; R- Z' z- x' [) Y2 g
1 大匙紹興酒1 L8 t/ p0 l% }
1/2 大匙粟粉水
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醃料tvb now,tvbnow,bttvb4 B1 x: {: @) H" K) d8 H
1 大匙五香粉/ E3 [6 Q/ a5 Z/ }& }9 f3 F" Z$ ~: ~
1 大匙鹽+ B5 L% N9 E% b  E( L# d, V
1/2 大匙味精
1 小匙老抽
2 大匙紹興酒
5.39.217.76# W: o& R) e: B8 a
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。+ O& L& @+ J# ]* A# R( y1 i% S
2. 慢火把鴨炸至金黃色，取出瀝乾。公仔箱論壇0 l1 f7 m  N! ^( I
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，6 D! V" M+ ~" [2 C3 {  D
翻另一面再燜30分鐘、取出瀝乾，斬塊備用。5.39.217.76" Y/ q9 ]6 n8 u3 E
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。

INGREDIENTS+ [  G1 d- G: R* L, Y
1 duck1 cucumber (sliced)
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% Y9 v1 U. }1 z* t4 g8 r6 rSEASONINGtvb now,tvbnow,bttvb! `8 x: y6 u& T: j+ D5 {$ }8 r1 i* y4 d
200g shallots (chopped)3 tbsp bean paste2 tbsp sugar1/2 tsp salt1 tbsp Shaoxing wine1/2 tbsp cornstarch solutions(for thickening)$ C4 z( D7 y0 P5 \2 J
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MARINADEtvb now,tvbnow,bttvb2 G3 Y  k+ B" i: l+ q7 G9 ]6 i* p
1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine

METHOD
1. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours.
2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain.公仔箱論壇- i  ~% B" p0 J' D
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.
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." N  I, \2 d4 V2 t$ A$ f

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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