北京烤鴨食譜菜譜中英文對照中餐西餐

2023年12月4日發(fā)(作者：遇見作文800字)

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北京烤鴨

主料：鴨子

Main ingredients:duck

輔料：麥芽糖

Accessories:malto

調(diào)料：米醋與老抽,食鹽、八角茴香、桔皮、姜、桂皮、花椒以及丁香

Seasonings:rice vinegar

and dark soy sauce,salt,

star ani, orange peel,

ginger, cinnamon,

szechuan pepper and a

couple of cloves 制作過程 production

process

1. ？Trim the legs and

wings of your duck back

to the first joint.

Remove any fat from the

cavity and check for

any remaining feather

stubs. Slide your

fingers under the skin

and loon all over 1.從鴨腿的第一個關節(jié)處斷去鴨腳和翅膀，檢查鴨毛是否煺干凈 ，取出內(nèi)臟。然后進行涮膛，把鴨腔、鴨頸、鴨嘴洗涮干凈，將回頭腸及腔內(nèi)的軟組織取出，？用手指濾鴨皮，使其無血污。

2. String your duck

onto whatever hanging

device you prefer and

then bring a large pot

of water to the boil.

Add 150g white vinegar

then take off the boil

and plunge the duck in

for 10 conds. Hang the duck back up and

allow it to cool for a

minute or two. Repeat

this process five times

2.用線把鴨身串好，將其吊掛，然后將一大鍋水燒沸。添加150克白醋，用沸水澆燙鴨身10秒鐘。

將鴨身重新吊掛，待其冷卻一、兩分鐘后，重復剛才的步驟5次。

3. Grind 5g each of

salt, star ani,

orange peel, ginger, cinnamon, szechuan

pepper and a couple of

cloves and u to

powder the cavity of

the duck 3.取食鹽、八角茴香、桔皮、姜、桂皮、花椒以及丁香各5克，磨碎，將其填入鴨腔。

4. Either hang the duck

in the blast from a fan

or leave it uncovered

overnight on a rack in

the fridge. This will

dry the skin 4.將已燙皮的鴨子掛在通風處，既可將其懸掛在風扇可以吹到的地方，也可放在冰箱物架上，無需遮蓋。這樣可將鴨皮風干。

e is the cret

ingredient available

from Chine groceries.

It's about a quarter as

sweet as sugar syrup

but has the consistency

and adhering power of

epoxy glue and

caramelis beautifully 5.麥芽糖是一種秘密配料，可在食品店購得。其甜度是糖漿的1/4,但含有稠度與粘度較好的環(huán)氧膠，用麥芽糖上色可使鴨身色澤鮮 美。

6. Melt 200g of malto

in a pan with a little

boiling water and stir

in 50g each of rice

vinegar and dark soy

sauce 6.在平底鍋中倒一點沸水，溶解200克麥芽糖，加米醋與老抽各50克。 7. Paint a layer of the

glaze onto the duck's

skin and allow to dry

in the air from the fan.

Repeat the process

until you've built up a

substantial, toffee-like coating .7.用糖水給鴨皮打上一層色，用風扇吹干。重復這一步驟，直到鴨身定型，皮膚成中褐色再停止。 8. Again, this can be

done in the fridge 8.然后將鴨子重放入冰箱保存。

9. Put some boiling

water in the bottom of

the roasting tin and

place the duck in a

200C oven, immediately

turning the temperature

down to 160C. Avoid the

temptation to peek for

at least the first 10

minutes 9.在烤制容器里放一些沸水，把鴨子放進200°C的烤箱，立即將溫度調(diào)至160°C。避免在10分鐘內(nèi)開箱查看。

10. After an hour and a

half the duck should be

perfect. Allow to cool

for a little to ttle

the juices and let the

glaze harder. If you

want to shred your duck

meat, restaurant style,

allow it to cool

completely, refrigerate

overnight and then reheat in a slow heat

oven before shredding

with forks .10.一個半小時之后，鴨子就該熟了。冷卻幾分鐘，淋上香油，增加光亮。如果您想嘗試飯店的食用方法，將鴨肉切片，那就讓其完全冷卻，冷 藏一夜，再用文火烘箱加熱，然后用叉享用。

11. If you want to be a

little more authentic -

and trust me this

version is worth it - rve thin shavings of

skin and fat with just

the smallest amounts of

meat, along with

pancakes, plum sauce

and spring onions. Save

the rest for a stir-fry

cour later .11.如果您想享用更正宗的北京烤鴨，相信我，這個方法保準可靠，趁熱將鴨片皮、少量鴨肉，伴以京蔥、青瓜、甜面醬及薄餅同食。

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