2018-11-30 11:21:14祖哥
20181129鹽水雙鴨
20181129鹽水雙鴨
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薑母鴨材料買早了,乾脆先供鹽水鴨使用..........
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上次作了醬鴨,這回鹽水鴨簡單作..........
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蔥薑八角入鍋油煸,為鴨去腥增香.............
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蔥段薑片煸至焦黃,八角飄出香味即關火..........
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鹽水鴨重鹽下鍋,一般汆燙少鹽即可..........
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米酒補強去腥效果,也幫助穩定鴨肉質地..........
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煸香材料入水鍋,煉製化腥水..........
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天然健康的植物香,化學香精無疑遙不可及..........
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水沸關火,鴨體徐徐浸燙入鍋..........
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水溫過熱鴨皮易裂,燙製宜緩忌快、宜局部忌全入...........
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鴉皮賣相良,決定於受熱平均..........
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燙至鴨皮定型,再以小爐火慢燒,時翻動免沾鍋破皮..........
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汆燙3分熟撈起,後鴨同工處理..........
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汆鴨先沸水,水沸關火方可入鴨浸燙..........
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鴨腹先入鍋,收縮繃實鴨體..........
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其餘部位順勢入鍋,視時翻轉..........
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鴨體縮小,剛好二鴨同鍋共浴..........
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蓋鍋小火燜煮,水體大散熱慢,10分鐘保證熟透..........
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開鍋待涼,浸泡讓香鹹湯汁與鴨肉徹底結合..........
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鴨汁濃郁,瀝出香料成為高湯..........
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塗上胡麻香油保濕,鹽水雙鴨一人輕鬆搞定..........
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薑母鴨材料買早了,乾脆先供鹽水鴨使用..........
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上次作了醬鴨,這回鹽水鴨簡單作..........
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蔥薑八角入鍋油煸,為鴨去腥增香.............
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蔥段薑片煸至焦黃,八角飄出香味即關火..........
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鹽水鴨重鹽下鍋,一般汆燙少鹽即可..........
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米酒補強去腥效果,也幫助穩定鴨肉質地..........
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煸香材料入水鍋,煉製化腥水..........
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天然健康的植物香,化學香精無疑遙不可及..........
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水沸關火,鴨體徐徐浸燙入鍋..........
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水溫過熱鴨皮易裂,燙製宜緩忌快、宜局部忌全入...........
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鴉皮賣相良,決定於受熱平均..........
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燙至鴨皮定型,再以小爐火慢燒,時翻動免沾鍋破皮..........
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汆燙3分熟撈起,後鴨同工處理..........
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汆鴨先沸水,水沸關火方可入鴨浸燙..........
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鴨腹先入鍋,收縮繃實鴨體..........
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其餘部位順勢入鍋,視時翻轉..........
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鴨體縮小,剛好二鴨同鍋共浴..........
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蓋鍋小火燜煮,水體大散熱慢,10分鐘保證熟透..........
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開鍋待涼,浸泡讓香鹹湯汁與鴨肉徹底結合..........
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鴨汁濃郁,瀝出香料成為高湯..........
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塗上胡麻香油保濕,鹽水雙鴨一人輕鬆搞定..........
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