琵琶鸭. Pipa Duck
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- เผยแพร่เมื่อ 25 ส.ค. 2024
- {ENG SUB} 如何做 琵琶鸭.食譜. 簡單的步驟.美味.港式. How to make Pipa Duck a Recipe. Easy Step.
材料:
全鴨(1)
1.鴨內調料：
鹽 2茶匙
五香料粉 ½ 茶匙
靜置 15 分鐘. 然後用廚房紙把水抹乾.
2.醃製醬：
大蒜切碎20g
乾蔥頭切碎 20g
薑茸 20g
柱侯醬 3茶匙
腐乳紅豆2塊
海鮮醬 2茶匙
3.上皮水：
大红浙醋 ½ 杯
麥芽糖 1茶匙
4.將鴨子自然晾乾 4.5 小時以上。
預熱烤箱 365 華氏度（185 攝氏度）.
烤35分鐘.
Ingredients:
Whole Duck(1)
1.Seasoning inside Duck:
Salt 2 Tsp
Five spices powder ½ tsp
Let it stand for 15 mins. Then use a kitchen paper towel to dry the water.
2.Marinated Sauce:
Garlic chopped
Shallot Chopped
Ginger Chopped
Zhu Hou Sauce 3 tsp
Fermented red bean curd 2 pieces
Hoisin sauce 2 tsp
3.For Skin:
Red vinegar ½ cup
Maltose 1 tsp
4.Hang the duck for naturally dried for 4.5+ hours.
Preheated oven 365 F degrees (185 C).
Baked 35 Minutes.
**Use a rack to hold the duck and space between the duck and pan.
Chef Michael Choi has more than 30 years of experience in Gourmet making experience. Former executive chef at Camino Hotel. Head chef in Restaurant of Chinese Cuisine. Japanese Cuisine. Asian Cuisine. A wide range of culinary skills and outstanding. won multiple awards. The purpose of establishing this channel is to summarize and show my experience. dedicated to all food lovers to share. If you like, please subscribe. I will update every week.
Chef Michael Choi有30多年美食製作經驗.曾任職帝皇酒店 Camino Hotel 行政總廚. 和香港北美等地的中餐.日餐. 亞洲餐廳的大廚. 廚藝範圍廣泛而出色.多次獲獎.建立此頻道目的是想總結和展示自己經驗.獻給各美食愛好者分享.如果您喜歡,請訂閱.我會毎週更新
![[TH]FFWS SEA 2024 Fall - Knockout Stage Day 5](http://i.ytimg.com/vi/N2tl9xkQyyU/mqdefault.jpg)
看到流口水，
Ruby!好易做.有時間自己做.多谢观看支持！
Michael 岡做完琵琶鸭，非常好味，皮很脆。谢谢你的分享
carrie!恭喜您做得好食的琵琶鴨,新年就到了.試做下其它如炸子雞,北京鴨三食等萊式吧!有不明嘅地方請留言.祝新年快樂!
@@MichaelsKitchen 大厨，您好！非常喜欢您做的琵琶鸭，能不能帮忙量化个克数比例，谢谢
请问用的几市斤的鸭
你好啦咁聰明一學就識做😂
好靓👍👍👍好正😋😋😋
您好!多謝觀看,留言
Katy!您好!琵琶鴨的皮不用放鹽,重要的是步驟不能錯(抺醬汁〃淋滾水在皮上"上皮水"吹皮夠幹)烤製時要用架架空底部
明天就去買鴨，一定試做，師傅做得好靚👍😋
謝謝
唔好忘記買醬料呀
多謝分享，Subscribed
多謝觀看留言.歡迎訂閱
Made this last night following the instruction. Very tasty...love it. Thanks a lot, Michael!
Great to hear! congratulations! next time try to make the Peking Duck. You can do it.
Thanks Michael, will try to make this, love Pipa Duck so much👍
Sounds great! you will be successful!
超正，師傳教得好！
Sunny !新年快樂! 多謝您喜歡我的影片.
哇，好棒啊。看着就馋。
謝謝!
好
謝謝觀看.
ความคิด เราไม่ต้องอยู่กับที่ ต้องดูไปเรื่อยๆ
Thanks for watching and comment.👍
正，一於照做！ 多謝🙏
多謝
👍
Hello . Michael’s Kitchen
What country do you live in?
Can you tell me how to make pipa Duck sauce.
Thanks
I Live in United States. Pipa duck recipe in the description. it's below the video. Thank you
Michael, 我第一次睇你片！立刻訂閱了，清楚玲瓏，明顯係跟到做。最重要係，唔洗10分鐘教整琵琶鴨，真係令好多揼波鐘既騙子汗顏。
您好!歡迎您加入我們並感謝您的支持!如有疑問請留言!多謝
🙏👊🍁
Thanks Michael, it's really amazing cooking skills and would you please advise what sort of sauce is on the serving dish?
Plum sauce.谢谢🙏
Measurements and English subtitles please I've been looking for this recipe
Stephan,
Recipe in English under description.Thank you for watching.😊
Making it right now (drying at the moment). About how long is the roasting time? Can’t wait to taste it later 😋
Sounds good. preheat oven 365 F degrees. bake 35 mins. then 400 F to 425 F bake 15 mins. ** please keep eye on it. don't leave the oven. also sometime each oven temperature maybe different. you can adjust the baking time shorter or longer. hope you successful.
你好，謝謝分享烹飪心得!
請問: 先用滾水淋皮後，才加醃料，在次序上可行嗎? 謝謝!
Hi Rosegreentea,
感謝您的讚賞與鼓厲,我會更加努力製作更多不同層次而且容易做的菜式獻給大家.關於琵琶鴨…由於淋水後我們要趁熱上皮水．如果上完皮水要翻轉醃味便會擾亂了皮水的均勻^燒岀來顏色會一塊一塊的。所以次序上不可行。
😋😋😋👍👍👍👏
多謝觀看
Roughly how big/heavy is your duck in this video?
4 to 5 lbs.
ต้องมีนำจิ้ม ด้วย
Thank You!
皮外皮如果沒有打針孔是不行
Thanks a lot Mike , I did one exactly what you did . Turned out absolutely fabulous. Thank you master, any chance of showing Cantonese roast duck ? I hope you do it for all of us .
Hi Martin,
Great! I'm so glad to hear that. congratulations! Roasted duck has published. here is the link: th-cam.com/video/s8kPJ8peVTM/w-d-xo.html Thank you
如家用焗爐，最高溫只係得240度，是否要焗多點時間呢
幸运的是您还没有做. 我提到的温度是华氏温度F，而不是摄氏温度C .365度 F = 185度C . 多謝
@@MichaelsKitchen 謝謝你
勁！比起好多燒臘舖頭靚！
👍👍👍
請問 Michael ，見你尾後有一碟醬汁！係用甚麼醬，配搭食琵琶鴨呢？謝謝！
海鮮醬.謝謝！
Hi, thank you for sharing your recipe. I was just wondering, can I prepare the skin side first before spreading the sauce on the the inside of the duck?
Hi Magdalene,
This will ruin the skin. thank you
可不可以將鴨先醃一夜第二天才淋鴨皮水?
您好!先醃一夜再淋皮水是可以的,但沒有這個必要(可能鴨肉會較乾)。
師傅：我今日照足你做了，睇樣好靚，但切開吾夠熟，有些掃興。
Mary !鴨有大小而焗爐火力亦有所不同,所以一切都需基本經驗加之靈活運用才能運用自如的,世上沒有絕對的秘笈,只有努力加汗水才有豐盛的結果.
@@MichaelsKitchen 師傅：我明白的，只是想告訴你好靚，好味道，是鴨較大只，所以唔夠熟，美中不足而己。下次我會做得更好，學無止境，謝謝師傅無私指教🙏🙏