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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. x' u% f/ `- n; C; G
1 條(切片)青瓜
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調味料
200 克(切碎)小蔥頭4 k6 C# b( g8 z4 G
3 大匙豆醬
2 大匙糖
1/2 小匙鹽4 A8 Y/ G0 s" j
1 大匙紹興酒. k! }; B& K1 b
1/2 大匙粟粉水tvb now,tvbnow,bttvb8 ^. w( B8 g2 B$ h

醃料
1 大匙五香粉tvb now,tvbnow,bttvb9 G; S/ a, X3 @" J, E' b9 s
1 大匙鹽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。! P! ~8 E. e2 p5 {
1/2 大匙味精
1 小匙老抽公仔箱論壇8 E3 D' v9 R8 z' e' P+ G
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。
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。

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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MARINADE4 k3 a$ o3 g9 O5 s6 G7 o2 j7 g
1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine
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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.
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.公仔箱論壇* G7 K9 Q1 }% ^3 N
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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