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香酥鸭的做法您了解吗?
来源:http://www.zuixianya888.com 时间:2017-11-10 19:24:20
醉仙鸭的做法历经腌、蒸、炸等工艺,讲究的是原料配合,成品形态美观,色调柔和,集松泡、酥脆、软嫩、鲜香于一体。
Drunk immortal duck practice after pickled steamed fried process, pay attention to the raw materials, product beautiful shape, color and soft, loose, soft, crisp in tender and delicious in one.
腌制、从鸭子背部劈开成两扇,除去鸭子的内脏、翅膀、鸭脚、鸭骚、再把鸭脯处的胸骨压平,其后充分洗净,并沥干备用。

From the back, pickled duck and split into two windows, remove the offal, duck wings, duck feet, duck, the duck breast at the Sao sternum is flattened, then fully wash and drain backup.

醉仙鸭

大葱切段,生姜切片,然后连同将上述腌渍料充分混合均匀,将鸭子充分涂抹腌渍,腌渍时间约为6小时。
Onions cut, ginger slices, and then with the above pickling material fully mixed evenly, the duck fully coated pickled, pickled time is about 6 hours.
蒸制、将腌制好的鸭子上蒸笼蒸制鸭子软烂,时间约2小时。蒸制完成后将鸭子充分晾干并晾凉。
Steamed, marinated duck on the steamer steamed duck soft rotten, the time is about 2 hours. After the steaming is finished, the duck is fully dried and cooled.
炸制。一个鸡蛋取蛋清,滴几滴老抽,用筷子打至起细沫,然后将糯米粉放进去快速拌匀,调成雪花糊。并将其抹在蒸好的鸭子上,皮上地方可以多抹一些。
Frying. An egg egg white, a few drops of soy sauce, use chopsticks to fine foam, and then put in fast glutinous rice flour mix, tune into a paste of snow. And put it on the steamed duck, the skin where you can wipe a little more.
炒锅内放入花生油,烧至六成热,放入鸭子炸酥,面上浇热油淋炸,至底层呈金黄色捞出,然后沥干油分。炸酥的鸭子撒上椒盐,其后切块,摆上香菜点缀即可。
Add peanut oil into the wok, cook until 60% heat, add duck fried crisp, pour hot oil on the surface, fry, and then golden brown to remove, and then drain the oil. Crispy fried duck sprinkled with salt and pepper, then cut into pieces, placed coriander embellishment.
我公司以其高品质的产品、稳定可靠的质量、合理公正的价格、专业周到的服务赢得了广大客户的高度认可。我们期待您的到来!
Our company with its high quality products, stable and reliable quality, reasonable and fair prices, professional and thoughtful service has won the high recognition of the majority of customers. And we look forward to seeing you.