盐水鸭


盐水鸭

 

by 毛毛妈



 

时间过得真是快,转眼间来到加拿大已经20年了,虽说文化工作上能融入加拿大,但这中国胃还是改变不了的。闲话少说,又快过年了,今天跟网友们分享我的盐水鸭的做法。我做盐水鸭是用上好的花椒粉加海盐腌24小时,这样入味又不会太咸,非常香,很受朋友们的欢迎

南京盐水鸭(毛毛爸补充)
南京人爱吃鸭子是出了名的,南京板鸭作为江苏著名特产,与镇江香醋、苏州刺绣、宜兴陶器一同驰名中外。明朝民间流传“古书院、琉璃塔、玄色缎子、咸板鸭”的民谣,就已将板鸭和南京国子监、大报恩寺等名胜相提并论。

板鸭是用盐卤腌制风干而成,压成扁扁的像一块板,故名板鸭。过年时卤菜店里橱窗挂的都是板鸭、香肚和鸭肫,因为这些腌制的特产能存放较长时间,是很合宜的年礼。大学同学头一回春节,大都买了板鸭回家,结果煮法不对,反被家人嘲笑南京的著名的菜怎么这么难吃。

其实对南京的平头百姓来说,盐水鸭才是他们不可或缺的家常美食。家里临时来客,或者开荤打牙祭,就到街头巷尾的摊子上斩一只盐水鸭,配上二两洋河或双沟大曲。肉厚的部位下饭,骨头多的下酒,真是快活似神仙。

 

162 盐水鸭 

用料:
1:鸭子一只2500克,洗净去掉多余的肥油。
2:海盐3大匙,花椒粉1大匙。
3:葱一条,姜片5片,八角一粒,丁香2粒,盐1大匙。

做法:
先将海盐和花椒粉拌匀(图A),把花椒盐均匀里外涂抹鸭子(图B),密封冰箱里腌24小时。将鸭子里外用水冲洗干净(图C)备用。


 

246 盐水鸭 

大锅放入大半锅水加入所有3料(图D),置炉上开大火,水滚放入腌好的鸭子(图E),水要没过鸭子,等水将要滚,调小火(电炉2)盖盖焖煮30分钟,一定要保持水微沸。离火等水温自然降到室温,拿出煮好的鸭子,放入干净盒里(图F)密封,冰箱里冰4小时后斩块食用。

pf button big 盐水鸭

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