秋意濃，很自然地想吃些炆燉，滋補菜式。食譜由三杯雞和薑母鴨那裡變化出來。買了一隻番鴨，起了胸肉炒鴨鬆。其餘雙肶，雙翼及腳跟紹興酒，黑麻油，甜醋，老薑和黑糖一起烹煮。甜甜地，香香地，吃得好舒服。感覺很滋補！
甜醋多用作煲薑醋，是偏甜的醋製品。用作煮餸也有一定的風味。我會推介荃灣悅和醬油的甜醋，相對較醇厚，味道好平𧗾。
材料：
番鴨肶，翼及腳 （肶去皮）
蒜 3粒
乾蔥頭 3粒
老薑片 10片
甜醋 1/2 杯
紹興酒 1/2 杯
黑芝麻油 1/4杯
黑糖 1茶匙
鹽 適量
生抽 少許
做法：
1. 先爆香薑片，蒜粒，乾蔥粒。之後加入鴨煎香。灑鹽調味。
2. 注入酒，麻油，甜醋，黑糖，細火煮約40分鐘或鴨夠腍。
3. 開中火，略收汁。試味後，有需要加少少鹽。熄火，加少許生抽調味。
Tips:
1.若鴨的份量增加，甜醋，酒的份量可加至1杯。麻油1/2杯。
2. 個別甜醋酸甜度不一，先試味，作出調整鹽，糖份量。
Ingredients:
Muscovy duck (Both thighs, feet and wings)
3 garlic gloves
3 cloves of shallot
10 pcs of fresh ginger
1/2 cup sweetened vinegar
1/2 cup shaoxing wine
1/4 cup black sesame seed oil
1 tsp black sugar
A little bit salt
A little bit light soya sauce
Directions:
1. Remove skin from the thighs of the duck, wash others and dry.
2. Fry the ginger pcs, shallots and garlic gloves. Then, add in the duck pcs, fry them until lightly browned.
3. Pour vinegar,wine, sugar, sesame oil together, simmer for around 40 mins or until the duck is tender.
4. Mildly reduce the sauce over medium heat. Taste and adjust salt. Off heat, season with a bit light soya sauce.
Tips:
1. If the duck pcs are more, simply adjust the vinegar and wine to 1 cup and sesame oil to 1/2 cup.
2. There are different taste among different brands of sweetened vinegar, adjust sugar and salt after taste.
0 comments:
Post a Comment