香濃茶燻乳鴿
乳鴿除了紅燒和滷水外，用茶葉煙燻同樣滋味。今天由粵菜大廚施超群師傅示範茶燻乳鴿，他選用普洱及香片入饌。乳鴿嫩滑入味，帶有茶香，是佐飯好餸。此外，只要掌握好時間，在家烹調也不會弄至煙霧瀰漫。
煙燻 時間短
施師傅炮製的茶燻乳鴿，做法比茶燻鴨、茶燻雞簡單，因乳鴿體形細小，煙燻短時間已經入味，斬件亦容易。師傅選用香片及普洱兩款茶葉，取前者的清香、後者的濃郁，與乳鴿味道匹配。
首先將乳鴿醃至入味，汆水一分鐘，以便收緊肉質，更富口感。然後煮製滷水汁，材料有肉桂、八角、香葉、老抽等，亦可按喜好加入草果、花椒、羅漢果等，乳鴿放入滷水汁煮二十五分鐘即可。接着在鑊中放入茶葉、麵粉、糖、鹽，用以煙燻乳鴿。謹記不能用猛火及長時間煙燻乳鴿，否則導致廚房煙霧瀰漫，也令鴿肉變苦澀。師傅分享了一個秘訣，在乳鴿外層塗上麥芽糖，煙燻後味道香甜不苦澀。最後將乳鴿斬件，蘸淮鹽享用。
施超群師傅
施超群師傅為香港九龍東智選假日酒店晉薈總廚，烹調粵菜經驗豐富，擅長配搭不同食材入饌。
香濃茶燻乳鴿
Smoked Squab with Tea Leaves
| 材料 | Ingredients |
| 乳鴿 1隻 | Squab 1 |
| 普洱及香片茶葉 各1湯匙 | Pu-er and Jasmine tea leaves 1 tbsp each |
| 麵粉 1杯 | Flour 1 cup |
| 糖、鹽 各1茶匙 | Sugar and salt 1 tsp each |
| 葱段 3條 | Spring onion sections 3 stalks |
| 淮鹽 適量 | Spiced salt some |
| 醃料 | Marinade |
| 淮鹽、花椒粉、五香粉、沙薑粉 1茶匙 | Spiced salt, Sichuan pepper powder,Five spice powder, Sand ginger powde 1 tbsp each |
| 薑片、葱段 適量 | Ginger slices, Spring onion sections some |
| 玫瑰露 1湯匙 | Chinese rose wine 1 tbsp |
| 滷水汁 | Marinade |
| 肉桂、八角、香葉、老抽 適量 | Cinnamon, Star anises, Bay leaf, Dark soy sauce some |
| 花雕酒 2湯匙 | Hua Diao wine 2 tbsp |
| 雞湯 250毫升 | Chicken broth 250ml |
製法
1.將乳鴿洗淨瀝乾。
Rinse the squab and drain well.
Rinse the squab and drain well.
2.醃料拌勻後，擦勻鴿身內外，醃一小時。
Mix the marinade and rub the exterior and cavity of the squab, marinate for 1 hour.
Mix the marinade and rub the exterior and cavity of the squab, marinate for 1 hour.
3.將乳鴿汆水一分鐘，瀝乾。
Blanch the squab in boiling water for 1 minute and drain well.
Blanch the squab in boiling water for 1 minute and drain well.
4.鑊中注入滷水汁料煮滾。
Bring the brine to a boil in a wok.
Bring the brine to a boil in a wok.
5.放入乳鴿，慢火煮25分鐘，取起。
Add the squab and simmer for 25 minutes, remove.
Add the squab and simmer for 25 minutes, remove.
6.另一鑊中放入茶葉、麵粉、糖及鹽。
Place the tea leaves, flour, sugar and salt in another wok.
Place the tea leaves, flour, sugar and salt in another wok.
7.置層架於鑊中，放上葱段及乳鴿。
Place a rack in the wok. Arrange the spring onion on the rack then put the squab on it.
Place a rack in the wok. Arrange the spring onion on the rack then put the squab on it.
8.加鑊蓋，以中火煙燻一分鐘。
Cover and smoke over medium heat for 1 minute.
Cover and smoke over medium heat for 1 minute.
9.乳鴿斬件。
Chop the squab into pieces.
Chop the squab into pieces.
10.上碟，乳鴿蘸淮鹽享用。
Dish up and serve the squab with spiced salt.
Dish up and serve the squab with spiced salt.
小貼士Tips
．滷乳鴿時，墊一塊竹篾於鑊底，可避免燒焦及黏底。
．Line the wok with a bamboo mat before adding the squab in, as to avoid the burning and sticking to the bottom.
．Line the wok with a bamboo mat before adding the squab in, as to avoid the burning and sticking to the bottom.
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