银耳川鸭

2024-06-08 06:01:34 104

银耳川鸭
琼浆玉液碗中酿,红白鲜香鸭先知
银耳川鸭是一道福建省的汉族传统名菜,属于闽菜系。俗话说“煮烂鸭肉吃,功效过参芪”,可见其补虚清热,定惊养血实非虚名。
此菜中的另一位主角——银耳,也是来头不小。据传, 在刘邦称帝后封张良为侯,但其眼见一些开国功臣被害, 便辞宫隐居别处,并常以银耳清炖为食, 以表"清白"。“名节”在外的银耳本身也是一款益气清肠、滋阴润肺的食疗佳品。
两相结合,“蒸”可谓是玉液琼浆,红白鲜香。

Details of ingredients

  • 银耳50g
  • 1只
  • 青椒1个
  • 红椒1个
  • 10g
  • 5g
  • 老抽5g
  • 生抽8g
  • 料酒10ml
  • 胡椒粉5g

Technique

  • 难度简单
  • 工艺
  • 口味其他
  • 时间半小时

Steps to make 银耳川鸭

  • 1.锅中烧热水,把鸭子,葱姜和料酒放入锅中,焯水2分钟。鸭洗净,肚子内放入姜葱,表面涂抹盐和料酒腌片刻。
  • 2.银耳用温水浸10分钟,洗净去蒂撕成小朵待用。
  • 3.将鸭子放于银耳上。蒸箱调节到普通蒸模式,100度,蒸25分钟后取出。倒掉蒸出的汤水不要。
  • 4.将放凉后的鸭子斩块摆盘,青红椒切粒撒在鸭块上。
  • 5.锅内放少许油,油热后加入水淀粉勾芡,加入调味料,将芡汁淋在鸭及银耳上即可。
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