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葱爆鸭心做法及步骤
来源:http://www.zuixianya888.com 时间:2017-3-21 15:46:11
葱爆鸭心属于京菜,主要食材鸭心、葱,口味香,工艺爆,中级难度,下面讲解一下步骤:
Mongolian duck heart belongs to in Beijing cuisine, the main ingredient duck, green heart, taste sweet, process, difficulty of intermediate and explain the steps below:
原  料:鸭心350克。
Raw material: 350 g duck heart.
大葱55克、青椒15克。
Green Chinese onion 55 g, green pepper, 15 g.
香油5克、姜25克、鸭油50克、淀粉(豌豆)10克、胡椒粉1克、酱油2克、醋1克、盐2克、料酒3克、味精2克、猪油(炼制)25克。
Sesame oil 5 grams, ginger 25 grams, 50 g duck oil, starch (pea) 10 grams, 1 g, 2 grams of soy sauce, pepper, 1 g, 2 g of salt, vinegar, cooking wine, monosodium glutamate, 3 g, 2 g fat (refined) 25 grams.
操  作:1.鸭心切去根部的血管,用刀旋转削成15厘米长的长条片,再直切一刀分成两半,洗净后晾干,加少许味精、盐拌好,再加干淀粉抓匀。
Operation: 1. The duck eager to go to the root of blood vessels, rotating with a knife cut into 15 cm long, straight cut a knife into two and a half again, after washing to dry, add a few monosodium glutamate, salt, stir well, add corn starch to grasp well.
2.大葱用滚刀切成3.6厘米长、1厘米宽的块,挑去葱心不要,加酱油、料酒、醋、盐、胡椒粉、味精调成清汁。青椒去蒂、籽,切3厘米长,1厘米宽的长三角块。
2. The green Chinese onion with hob cut into 3.6 cm long, 1 cm wide, don't pick to green heart, soy sauce, cooking wine, vinegar, salt, pepper, monosodium glutamate into juice. Green pepper to tiffany, seeds, cut 3 cm long, 1 cm wide Yangtze block.
3.炒勺坐旺火,鸭油烧至五成热,下鸭心片迅速拨散,再下青椒块,待鸭心卷起,颜色变浅时,一起倒入漏勺沥油,空勺再坐旺火,下葱姜油烧热,并倒入清汁烧开,后下鸭心和青椒,迅速颠炒两下,淋香油即成。
3. Single spoon sat wood-pile, duck oil to fifty percent hot burning, duck heart and quickly under the dial, and the green pepper, duck heart rolled up, the color becomes shallow, together into the colander drain oil, empty spoon to sit wood-pile, onion ginger oil burning heat, and bring to a boil, pour juice under the duck heart and green peppers, quickly Fried top two, pour balm.
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