蘿蔔油鴨腿 Braised Preserved Duck Leg With White Radish **字幕CC Eng. Sub**
ฝัง
- เผยแพร่เมื่อ 25 ส.ค. 2024
- 🟢材料:
油鴨肶(臘鴨腿)1隻
蘿蔔 750克
蒜頭 2粒
薑、蔥 適量
紹興酒 1湯匙
糖、鹽、熱水適量
🟢做法:
1️⃣ 將蘿蔔削皮,最好削2次,這樣可以去除蘿蔔苦味和老纖維,洗淨切件。
2️⃣ 將油鴨腿汆水1~2分鐘,撈出洗淨,斬件。
3️⃣ 熱鑊下油,爆香薑蒜,加入油鴨腿爆炒。
4️⃣ 加入蘿蔔繼續翻炒,灒入1湯匙紹興酒,加入熱水至蘿蔔八成左右,煮約15分鐘,直至蘿蔔軟熟,加少許糖調味,不夠味可加少許鹽,收汁,撒上蔥花即可。
oe烹飪小知識:
📌臘鴨/臘鴨腿味道鹹、鮮、香、醇、風味獨特,用鹽、高度白酒、五香粉等把鴨醃2天,在太陽下曬乾,然後掛在通風處1至2星期即成。一隻臘鴨有2隻腿, 為求吃時多肉,臘鴨腿便大行其道,風味與臘鴨相近。
🟢Ingredients:
Preserved duck leg - 1 piece
White radish - 750 grams
Garlic - 2 cloves
Ginger, spring onions - as needed
Shaoxing wine - 1 tablespoon
Sugar, salt, hot water - as needed
🟢Cooking directions:
1️⃣ Peel the white radish, preferably twice, to remove bitterness and tough fibers. Rinse and cut into pieces.
2️⃣ Blanch the preserved duck leg in boiling water for 1-2 minutes, remove and wash, and then cut into pieces.
3️⃣ Heat oil in a wok, sauté ginger and garlic until fragrant, add the preserved duck leg and stir-fry.
4️⃣ Add the white radish and continue stir-frying. Pour in 1 tablespoon of Shaoxing wine and add hot water until the white radish is about 80% submerged. Cook for approximately 15 minutes, or until the white radish is tender. Add a small amount of sugar to taste, adding salt if necessary. Reduce the sauce, sprinkle with spring onions and serve.
oe Cooking Trivia:
📌Preserved duck or preserved duck leg has a salty, fresh, fragrant, mellow, and unique flavor. It is made by marinating duck with salt, high-alcohol white liquor, five spice powder, and drying it in the sun then hanging it in a ventilated place for 1 to 2 weeks. One preserved duck has 2 legs, and due to the desire for more meat when eating, preserved duck legs have become popular, with a flavor similar to that of preserved duck.
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正野,白蘿蔔老公最愛,油鴨腿我最愛,100分👍🏻👍🏻
好喜歡妳教煮嘅餸,清楚明白有份量參巧,簡單易學,謝謝妳🥰
謝謝您收看及支持❤️
通常我会在最后加少小芹菜,会更加香,颜色又好看
I don't know why but everything you cook looks delicious 😋
我是懶人,但我要煮飯,越簡單越好,好多謝你敎煮法,我以即時訂閱,身體健康。
感謝您的支持及訂閱❤️🌻
好中意睇你煮餸,簡單又易明!已經訂閱你的頻道
感謝您的支持及訂閱🙏❤️🌻
match very well, delicious
會試下😗可唔可以教煮 芋頭臘鴨煲
已筆記 謝謝
I will try today😋
Ooh but in outside still raining. Can't go to market😷
鴨腿何不起肉切件?先以鴨骨鴨皮熬湯,蘿蔔鴨肉後下,炆煮後加胡椒粒上枱?
您這個方法也可以的, 但我個人認為鴨腿帶骨炆保留多一點臘鴨的味道在肉裡, 吃起來有濃濃的臘鴨味.謝謝收看!
听你的声音是一种享受。ASMR,嘻嘻
我覺得我聲音有點沙啞, 還是那些說國語嬌嬌的聲音好聽, 謝謝您!❤️🌻🌻
讚! 終於見到你可以唔使用膠手套煮飯喇!
最近手指頭比較好一點, 差的時候都依舊會用, 要保護龜裂手指, 謝謝您❤️
加一條蒜㑹香D,美觀D。
很好主意🌻
👍👍👍👍
煮臘鴨肶 15 分鐘, 會否令肉質太乾變柴? 謝謝你!
平時放飯煲蒸都超過15分鐘, 不覺得它太乾太柴, 但是倒覺得鹹味減少了, 入口並不是太淡但臘鴨肶入口應該要鹹一點口味才對,如果臘鴨肶和蘿蔔一起煮10分鐘蘿蔔又不腍, 可以先煮蘿蔔5分鐘然後落臘鴨肶一齊煮10分鐘, 但我未試過, 如果您試的話食完請告訴我食味如何🙏🌻
一定會試做。多謝你的回覆!
我想问下,盐焗蟹的做法是否和盐焗虾的做法一样?
先父是舊式舖頭做煮飯的, 小時候他有教我煮餸一般家庭餸菜, 但我所學不多, 鹽焗蟹我未煮過, 抱歉答不到您, 謝謝您!
谢谢你
🤤👍
用水鴨腿可以嗎?
這個臘鴨/油鴨腿有它的獨特香味, 水鴨腿好像沒有, 我覺得用來代替似乎不夠香, 謝謝收看!
是的應用臘鴨腿、剛剛買了水鸭腿回家、才知道、谢謝你教道