论文部分内容阅读
老鸭煲的主料取自江南土鸭,即中华绿头鸭,为保持肉质鲜嫩,孵化出壳后,60天生长期内为最佳,同时采用独家配方以砂锅煨制而成。启盖时芳香扑鼻,汤汁浓而不腻、老鸭酥而不烂,口感浓滑醇香。吃时,用筷子就可轻轻地划开鸭,挑出鸭胸骨头,一来香味四溢,二来表明鸭已酥,三可从不透明的骨头看出是一只成熟老鸭。制作方法主料:鸭半只700g,天目山笋干250克,竹荪5段辅料:姜30克、枸杞若干、绍酒60克、盐15克、冰糖20克老鸭半只选干净,切块;笋干泡发好洗干净,撕成条备用;冷水下锅加料酒葱姜;烧开后撇云浮末;加入笋干同煮两个小时。用小火慢烧;准备出锅时再适当调味道,撒葱花。
Duck pot of the main ingredients from the Jiangnan Duck, that is, Chinese mallard, in order to keep the meat tender, hatched shell, 60 days of growth for the best, while using an exclusive recipe to casserole system. When the lid is fragrant, the soup is thick and not greasy. When eating, chopsticks can gently cut open the duck, pick out the duck breast bones, one overflowing fragrance, and secondly to show that the duck has been crisp, three can be seen from the opaque bone is a mature duck. Production methods Ingredients: duck half 700g, Tianmu Mountain dried bamboo shoots 250 grams, 5 parts of Dictyophora excipients: ginger 30 grams, a number of Chinese wolfberry, Shaoxing wine 60 grams, 15 grams of salt, rock sugar 20 grams of duck half selected only clean, cut ; Dried soaked hair soak clean, torn into strips spare; cold water pot add wine onion ginger; boil after floating Yunfu; add dried bamboo shoots cook two hours. Slow fire with a small fire; when the pan and then prepare appropriate seasoning, sprinkle green onion.