白切一切,就是全世界最简单的菜式,而且是非常健康的烹饪方式,平时吃多了大炒的太油的东西,再吃回清淡的白切,感受一下从油里漂回的水里的感觉,无束缚的清爽,舒服
白切鸭可以换成鹅,一样的做法,白切鹅,宴客一流
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2、鸭汁酱料里,蒜蓉和葱是随意的,不喜欢葱可以只放蒜蓉,不喜欢蒜蓉可以只放葱,开锅爆香葱白也会很香的
白切鸭可以换成鹅,一样的做法,白切鹅,宴客一流
用料
鸭(可换成鹅) | 1/4只 |
淀粉 | 2小勺 |
盐 | 半小勺 |
白酒/米酒 | 2勺 |
芝麻油 | 1勺 |
蒜 | 1瓣 |
葱 | 1根 |
生抽/酱油 | 2勺 |
油 | 适量 |
白切鸭/鹅(超简单)的做法
准备好1/4只鸭,洗干净,把毛拔干净。我就喜欢鸭腿,卖鸭的搭脖子一起卖的,这里2-3人份????
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准备一下腌制鸭肉且去腥的调料。PS:最好用米酒、白酒,香;料酒是最后选择,只能去腥,但不香
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把鸭肉从里到外都抹上调料,一点点的上,不要一下子勺太多,以免后面的部位不够调料喔,我这个份量的调料刚好够1/4只鸭子的腌料
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都抹均匀之后就腌制2-4个小时,放冰箱冷藏就好了,别是拿去结冰了哈
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上锅蒸之前,把鸭子抹上一匀芝麻油,锁住鸭肉里的水份还能增香,这样蒸出来的肉肉不柴,还是嫩的。老规矩,一点点的抹,脖子和爪子也要喔
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都抹好了,把碟子里沉淀的淀粉再抹回鸭子上,这样蒸完不会下面一坨坨的
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烧一大锅开水,水开后放鸭子去蒸,蒸40-50分钟,看鸭子的大小,肉厚点的蒸久点,肉薄点的蒸快点,灵活操作
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蒸到差不多了,用筷子插一下肉最厚的地方,没有血水溢出就熟了,要有的话,把鸭子反过来,再蒸10分钟。实在不熟,那取出斩件后再稍微蒸2分钟,我很少有不熟的情况,鸭子大小决定蒸制时间,现在都控制得很好了
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把鸭汁倒出来,把上面那层厚厚的油撇掉不要,剩下肉汁就好
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准备好蒜和葱,蒜剁成蓉,葱切成葱花粒
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准备2勺生抽
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开小火,放少量油,把蒜蓉爆香
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倒入鸭汁,煮到沸腾
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倒入生抽,搅拌均匀
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放葱花粒,再次沸腾就好了
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鸭汁酱料准备妥当
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鸭子斩件,可以上菜啦
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小贴士
1、鸭子可以换成鹅,方法是一样的,但是不能用鸡,鸡肉太嫩,怕柴。宴客一般用鹅2、鸭汁酱料里,蒜蓉和葱是随意的,不喜欢葱可以只放蒜蓉,不喜欢蒜蓉可以只放葱,开锅爆香葱白也会很香的