润秋燥——酸菜老鸭汤

2024-06-13 06:00:52 336

润秋燥——酸菜老鸭汤
按照江南地区的民俗,鸭子是秋季必不可少的美馔之一。偶然在菜市场看到了卖散养老鸭的,难得啊。秋天吃鸭,可润秋燥,虽说卖鸭子的小贩没有条件给我去毛,只能直接剥皮,残忍啊,但我也忍了,作为吃货一枚,也一直想着老鸭汤,遍寻不着,好不容易得到,一定不能放过,买回家让老公收拾去。不过貌似这剥了皮的老鸭味道更好,汤没那么油了。
话说如何辨别是否是散养老鸭呢?看头脚就能看出来,头部:鸭嘴呈暗红色,一般的鸭子嘴巴颜色没有这么深;脚掌:散养老鸭的脚掌中心有一个很厚的老茧,这是生长了三年的老鸭特有的标志,就像人一样,小孩的脚上是不会长茧子的,只有大人才会长,同样,散养的老鸭走了这许多路,不长老茧才怪。

Details of ingredients

  • 老鸭1只
  • 酸菜头半颗
  • 大葱1根
  • 生姜1片
  • 啤酒1瓶

Technique

  • 难度初级
  • 工艺
  • 口味酸咸
  • 时间三小时

Steps to make 润秋燥——酸菜老鸭汤

  • 1.食材准备,老鸭洗净切块。(开膛剖肚这些事就交给老公去做了,他做得干干净净了我再入锅。)
  • 2.大葱取葱白,切条,生姜洗净切片。
  • 3.锅烧热,放入鸭块干炒。
  • 4.加入生姜和葱丝继续翻炒,炒至鸭子出油。
  • 5.倒入啤酒,盖上锅盖,大火焖至收汁。
  • 6.煮鸭子时准备酸菜,将酸菜放在清水下冲洗掉腌渍味,捏干,切丝。
  • 7.鸭子煮至收汁后关火,捞出为去腥味做了贡献的大葱和生姜。
  • 8.转移阵地,将鸭子倒入电紫砂锅中。
  • 9.加开水没过食材,大火煮开。
  • 10.煮开后再倒入酸菜,小火炖1小时。
  • 11.起锅,加点枸杞装饰。吃时加适量盐,加盐前先试试味道,因为酸菜有咸味,加盐时要看着点加。
  • 12.鲜鲜的汤,清爽
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