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醉仙鸭做法怎么做呢?
来源:http://www.zuixianya888.com 时间:2018-6-22 16:24:32
鸭子虽然腥味比较重,但是经过一系列处理之后可以完全不用在乎腥味的问题。鸭子的烹饪方法比较多,多数情况下都是以煎炸、卤制为主,这样的做法能大限度的提升鸭子的味道,让鸭子肉更适合大众食用,下面醉仙鸭加盟要为大家介绍一下醉仙鸭做法。
Although the fishy smell of duck is heavier, after a series of treatments, it can not care about fishy smell. Duck cooking methods are more, most of the situation is to fry, halogen - based, this method can maximize the taste of the duck, let duck meat more suitable for the public consumption, following the drunken duck to introduce the practice of drunk immortals duck.
醉仙鸭由几十种中药精心选料,科学配方,定时腌制,低温高压而成,香气扑鼻色鲜味美,外脆内嫩,香酥爽口,食后具有消化 健脾开胃,强筋壮骨,美容养颜,抗衰老多种功效。

Drunxian duck is carefully selected by dozens of traditional Chinese medicine, scientific formula, regular pickling, low temperature and high pressure, fragrant aroma and delicious taste, external crisp tender, crisp and refreshing, after eating digestion, invigorating the spleen and stomach, strong tendons, beauty and beauty, anti aging and many other effects.

醉仙鸭加盟

1、醉仙鸭从做法来看分为选鸭、洗鸭、改刀、煮料等料凉腌制。
1, from the point of view, the drunken duck can be divided into duck, duck, knife, cooking and so on.
2、做醉仙鸭的主料为白条鸭。
2. The main ingredient of the drunken duck is the white duck.
3、选用上好的白条鸭宰杀洗净,用配制好的调味料腌好一天,静置备用。
3, choose the best white duck to kill and wash, and use the prepared seasoning for a day, and keep it in reserve.
4、第二天将腌制好的鸭洗净,上炸鸭炉,以高温炸制,达到理想的皮脆、肉嫩、口香、骨酥的效果,利用茶油的效果更好。
4, second days, the salted duck wash, the fried duck oven, high temperature fried, to achieve the ideal skin crisp, tender meat, mouth fragrance, bone crisp effect, the use of tea oil better.
5、炸好的鸭子根据需要,改刀切成合适的大小,即可上桌食用。
5. Fried duck should be cut into the right size according to the needs, then serve on the table.
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