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鸭肉新做法和鸭肉的效果
来源:http://www.zuixianya888.com 时间:2018-8-27 15:35:07
鸭肉与啤酒一起炖煮成菜,使补养的鸭肉滋味愈加稠密,鸭肉不只进口鲜香,还带有一股啤酒幽香。雨菲烹煮啤酒鸭时,添入多种香料提高鸭肉的鲜辣之味,她称此菜还有清热、开胃、利水、除湿之成效。
Duck meat and beer stewed together into dishes, so that the nourished duck meat taste more dense, duck not only imported fresh fragrance, but also with a fragrance of beer. When Yufei cooks beer duck, she adds a variety of spices to improve the spicy taste of the duck. She says the dish also has the effects of clearing heat, appetizing, water-saving and dehumidifying.
1.鸭子洗净去皮切小块,加盐,酱油,料酒腌限制半个小时。
1. duck wash and peel, cut into small pieces, add salt, soy sauce, wine and pickle for half an hour.
2.姜切片,葱切段,干辣椒切段备用。
2. ginger slices, onion cut section, dry pepper cut section reserve.
3.锅里下油,烧到冒烟,倒入腌好的鸭块翻炸至变色,捞出。

3. the oil in the pot, burning to smoke, pour into the cured duck pieces to fry until the color change, fish out.

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4.待油再次烧开,再把鸭块回锅炸熟后出锅沥油。
4. wait for the oil to boil again, then cook the duck back to fry and drain the oil.
5.锅中留余油,下姜片,葱白,辣椒段,花椒粒炒至出香味。
Leave the remaining 5. oil in the pan, ginger slices, scallion, hot pepper and pepper.
6.倒入炸好的鸭块翻炒,下入青翠段,加糖,鸡精,胡椒提味后出锅。
6. pour in the fried duck pieces and stir fry them. Add the sugar, chicken essence, pepper and taste.
7.炸鸭的油一定要烧到够热,否则鸭块外表炸不干,口感就出不来了哈。
7. fried duck oil must be heated enough to heat, otherwise the duck shell will not dry out, and the taste will not come out.
8.腌制的时候要一次性放足盐,如果都炸好后再加盐,盐只会附在外表,进不到肉里面,会影响口感。
8. When pickling, put enough salt at one time. If the salt is fried and added, the salt will only be attached to the outside, not into the meat, which will affect the taste.
9.炸好的鸭丁,外酥里嫩,很开胃的说。
9. fried duck Ding, crispy outside, very appetizing.
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