爽口乾隆炒鴨崧
據說清朝乾隆皇帝愛吃烤鴨，後來有人將烤鴨切粒炒製，並冠以乾隆炒鴨崧之名。米芝蓮星級中菜廳明閣大廚陳漢章師傅，今次教大家炮製這道北方傳統菜式，香濃惹味，特別適合用來拌飯或以生菜包裹品嘗。
冬筍炒乾 保持爽脆
天氣炎熱，最好吃些惹味菜式，提升食慾，像今次陳師傅介紹的乾隆炒鴨崧，將肉粒、菇粒等炒香，以生菜包裹進食，大人及小朋友都會喜歡。先購買燒鴨回家起肉切粒，若不愛吃鴨肉，可用牛肉或雞肉代替，但切粒後必須用糖、鹽、豉油略醃。肉粒預備好後，將冬筍去皮切粒，並汆水去除草青味，然後以白鑊炒至乾身，可保持爽脆口感。
將蒜蓉、冬菇粒、唐芹粒及葱花炒香後，加入炒過的鴨肉及冬筍粒同炒。由於燒鴨本身香濃油潤，簡單加糖、老抽及蠔油調味即可。謹記松子吸收醬汁及油分後會變腍，故加入松子後略炒即可上桌。以生菜包裹同吃，新鮮菜葉可化膩。由於味道濃郁，用來拌飯亦非常適合。
陳漢章師傅
陳漢章師傅現任朗豪酒店米芝蓮中菜廳明閣大廚，擁有十多年的入廚經驗，擅長炮製粵式美食。
爽口乾隆炒鴨崧Qianlong Style Wok-fried Minced Duck
| 材料 | Ingredients |
| 燒鴨 半隻 | BBQ duck half |
| 冬筍 50克 | Winter bamboo shoots 50g |
| 松子 10克 | Pine nut 10g |
| 生菜 8片 | Lettuce 8 |
| 蒜蓉 半茶匙 | Minced garlic 1/2 tsp |
| 冬菇 2隻 | Mushroom 2 |
| 唐芹 2條 | Chinese celery 2 |
| 葱 適量 | Spring onion some |
| 油 適量 | Oil some |
| 調味料 | Seasoning |
| 糖 1/3茶匙 | Sugar 1/3 tsp |
| 蠔油 1/3茶匙 | Oyster sauce 1/3 tsp |
| 老抽 適量 | Dark soy sauce some |
製法
1.將生菜裁成圓形。
Cut the lettuce into round shape.
Cut the lettuce into round shape.
2.冬筍去皮、切粒。
Peel and dice the winter bamboo shoots.
Peel and dice the winter bamboo shoots.
3.冬菇、唐芹及葱切粒。
Dice the mushroom, Chinese celery and spring onion.
Dice the mushroom, Chinese celery and spring onion.
4.將燒鴨起骨，鴨肉切粒。
Debone the BBQ duck. Dice the flesh.
Debone the BBQ duck. Dice the flesh.
5.把冬筍汆水，瀝乾備用。
Blanch the winter bamboo shoots , drain well and set aside.
Blanch the winter bamboo shoots , drain well and set aside.
6.冬筍用白鑊炒至乾身，備用。
Fry the winter bamboo shoots in a clean wok until dry. Set aside.
Fry the winter bamboo shoots in a clean wok until dry. Set aside.
7.燒熱油鑊，將燒鴨爆香，盛起。
Heat oil in wok. Saute the BBQ duck until fragrant and remove.
Heat oil in wok. Saute the BBQ duck until fragrant and remove.
8.燒熱油鑊，將蒜蓉、冬菇、唐芹及葱花炒香。
Heat oil in wok. Fry the minced garlic, mushroom, Chinese celery and spring onion until fragrant.
Heat oil in wok. Fry the minced garlic, mushroom, Chinese celery and spring onion until fragrant.
9.加入冬筍、燒鴨及調味料炒勻。
Add the winter bamboo shoots, BBQ duck and the seasoning, stir well.
Add the winter bamboo shoots, BBQ duck and the seasoning, stir well.
10.加入松子炒勻。以生菜伴食。
Add the pine nut and toss well. Serve with lettuce.
Add the pine nut and toss well. Serve with lettuce.
小貼士Tips
．把冬筍粒炒至乾身，可更為脆口。
．Fry the winter bamboo shoots until dry, it can be crispier.
文章標籤
全站熱搜
留言列表
外國料理 (8)
