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如何给鸭肉去腥

来源:>醉仙鸭 日期:2022-07-12 发布人:guanli
鸭子是饭店里常用的食材,我们在家中很少用鸭子做菜肴,所以知道有关鸭子的做法并不是很多,为人所知的就是烤鸭了,吃起来油而不腻非常的美味,还有有名的干锅鸭也是麻辣适度,鲜美无比,下面一起来看看有关鸭子的更多的做法吧!
Duck is a commonly used ingredient in restaurants. We seldom use duck to make dishes at home, so we know that there are not many methods about duck. What is known is roast duck, which tastes oily but not greasy. It is very delicious. There is also the famous dry pot duck, which is also spicy and moderate, and delicious. Let's take a look at more methods about duck!
鸭肉
Duck meat
一步:用半个柠檬的果肉和汁给鸭块儿做个柠檬***浴,时间是不能低于5分钟的。柠檬浴是去除鸭子腥味的关键。
Step 1: give the duck a Lemon Bath with the pulp and juice of half a lemon for no less than 5 minutes. Lemon Bath is the key to remove the fishy smell of duck.
二步:炒锅上火不加油直接倒入鸭块儿翻炒,前一分钟炒出的汤要倒掉。 做到以上两步,鸭子一点腥味都不会有。
Step 2: put the frying pan on fire without adding oil, directly pour the duck into it and stir fry. The soup fried one minute ago should be poured out. Do the above two steps, and the duck won't have any fishy smell.
鸭的尾端两恻有两个猪肝色的肉豆,有股怪味,一定要剪掉;然后用洗米水将鸭子浸泡半个小时;
There are two pork liver colored meat beans on the two sides of the tail of the duck, which have a strange smell. We must cut them off; Then soak the duck in rice washing water for half an hour;
2瓣大蒜加一茶匙醋用水煮开,放入处理干净的鸭子,煮一小下,去掉血沫。这样处理的鸭子保证一丁点腥味都没有;处理好的鸭子,加入桂花糖、陈皮、足量的清水煮到滚;
Boil 2 cloves of garlic with a teaspoon of vinegar in water, add the cleaned duck, cook for a while, and remove the blood foam. The ducks treated in this way are guaranteed to have no fishy smell at all; Add osmanthus sugar, tangerine peel and sufficient water to boil the processed duck;
鸭洗净并在清水中浸泡半小时“漂净血水”入锅加水约5斤。再加入料酒生姜大葱和少量胡椒食盐。然后用大火烧开并撇去浮沫20分钟后改为小火再煮约半小时即可。
Wash the duck and soak it in clean water for half an hour. Put it into the pot and add about 5 jin of water. Then add cooking wine, ginger, green onions and a small amount of pepper and salt. Then boil over high heat and skim the foam for 20 minutes, then cook over low heat for about half an hour.
在做鸭子之前 将剁好的鸭肉放调料事先煨一个小时 调料包括:料酒 白糖 炸熟的花椒粒 姜末 葱粒 要放足 将鸭肉浸在调料水中 另外做的时候,好用四川红树椒爆锅 烹醋 出锅时放香菜
Before making the duck, simmer the chopped duck in the seasoning for an hour in advance. The seasoning includes: cooking wine, sugar, fried pepper, ginger and scallion. When immersing the duck in the seasoning water, cook it with Sichuan mangrove pepper, vinegar and coriander when it comes out of the pot
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