香糟鹵汁的製法--by Rolling

脆皮五香燒肉腩--by 小蝌蚪
http://web.wenxuecity.com/BBSView.php?SubID=cooking&MsgID=896288


避風塘炒蝦
材料：蝦15個，生菜葉子（用來裝飾），鹽
避風塘調料：蒜6個，小紅椒1個（愛吃辣的可多放），麵包粉4大勺，椒鹽1勺，蔥白，蔥花，料酒個少許

做法：
1．蝦減去蝦須和蝦頭上的那根尖刺，洗淨後，用剪刀分別在蝦背和蝦肚開片，拉去腸線，用細鹽撒在蝦身上使入味。
2．油鍋燒旺，將開背蝦投入油鍋中大火炸，至蝦殼呈鬆脆狀、蝦背爆開時，撈出蝦，瀝幹油；
3．油鍋留少量油，將切碎的蒜末入油鍋煸炸，待蒜粒呈金黃色且有蒜香飄出時，撈出蒜末在碗中與麵包粉末拌勻；4．紅辣椒半個切小丁，蔥白切小丁，均倒入剛才炸蒜末的油鍋裏煸炒，然後倒入瀝過油的蝦，並迅速倒入一小勺料酒增香，接著倒入一小勺椒鹽，翻炒數下後，倒入蒜粒麵包粉翻炒，使麵包粉、小紅椒丁、蔥白丁都均勻地裹在蝦身上後，關火，撒蔥花後即可裝盆。

蒜茸粉絲開邊蝦
粉絲開水泡軟後墊盆底, 蝦洗淨去泥腸,鋪在粉絲上.
鍋內少許油燒熱後加蒜茸爆香,熄火,加少許鹽,雞精,料酒,蒸魚豉油拌成料汁澆到蝦上.熱水燒開後入鍋蒸8-10分鍾(具體根據蝦的大小決定),出鍋後灑上蔥絲,澆熱油.

香糟鹵汁
糟醃:第一種簡易法是用香糟鹵和精鹽作為主要調味品的醃製方法.香糟鹵製法是將鮮或高湯倒入鍋內，加鹽、蔥白若根、薑塊幾大塊拍碎，然後將湯燒沸，離火冷卻後把湯倒入酒糟中攪拌均勻, 再用麻布濾出的鹵汁然後再加入黃酒、味精調和均勻即成香糟鹵.
第二種是用濾過殘渣的鹵水或老鹵汁加入酒糟攪拌均勻, 再用麻布濾出的鹵汁然後再加入黃酒,味精調味搞勻即成香糟鹵.

鹵水製作:八角約二十個,薑三大塊拍爛,花椒半碗,肉桂二大塊,陳皮五大塊,沙薑粉二匙,丁香十八個,草果八顆,蒜頭二十粒,蔥兩大把,鮮辣椒二十粒,幹辣椒二十粒,黑胡椒粒半碗,黑醬油一碗,料酒半碗,鹽,冰糖半大碗,味精.小火熱幹鍋,放八角,薑塊,花椒,肉桂,陳皮,丁香,草果,蒜頭,幹辣椒,黑胡椒粒慢火炒出香味,然後加水要浸盍過鴨子煮二小時再放蔥,鮮辣椒,黑醬油,料酒,鹽,冰糖,味精再開小火熬多二小時再試與調味後熄火涼後便成(讓新鹵水味道融合與溫純,剛開始鹵的第一至第五支鴨子的味道中中,經過五支鴨子鹵過的鹵汁開始味道開始香而濃淳了…).

純好份高湯,加鹽,蔥白,薑塊燒沸濾出加入黃酒、味精調和均勻即成香糟鹵...

天涯飄零的作品集
http://web.wenxuecity.com/BBSView.php?SubID=cooking&MsgID=654375

比目魚的潮州鹵鴨
挑走地鴨,不肥,4到5磅大小正好.
1. 鴨子瀝幹水,用鹽把裏裏外外摸上鹽,肚裏再塞進一大勺薑絲.醃半個小時.
2. 大鐵鍋少許的油,煎煎,快好時加入兩大勺薑絲一起煎煎.大概15到20分鍾,待到鍋裏的油多水少時,倒入大概5大勺的料酒,熗熗鍋.
3. 放水,鴨胸朝下,以醃到鴨子一半為準.加入7,8大勺醬油,5大勺黑糖,3片桂皮,1大勺花椒,2大勺五香粉,4個八角,3根蔥,中小火20分鍾.翻個再煮20分鍾.
4. 倒入2大勺老抽,大火收汁,邊收汁邊用勺子把湯汁澆在鴨子上,中間翻翻個.大概8到10分鍾.
5. 潮汕菜喜好用蘸料,半個大蒜一點青紅辣椒剁碎,倒上醋一和,搞定.
吃不完凍起來,懶做飯時,下個麵條,隨便扔些綠青菜紅番茄,夾兩塊鴨肉,澆上些鹵汁,這麵條,嘿嘿......
tips:
1. 大鐵鍋倒少許的油,把鴨子前後左右用中火耐心的煎煎,這道很重要,要把鴨的肥油和騷味煎出來,快好時加入兩大勺薑一起煎煎.看到鍋裏的油多水少時,倒入大概5大勺的料酒,熗熗鍋.這道是鴨子香而不騷的關鍵.
2. 味道淡不可加鹽,要加醬油,同時配上適量的黑糖.
自製老幹媽豆豉風味辣椒醬
材料與份量:菜油兩大半碗,豆豉一飯碗滿,幹辣椒一飯碗滿,燈籠幹辣椒半飯碗(我愛辣故選用它),郫縣豆辨醬兩大匙,花椒一匙半,八角三顆,料酒兩大匙,糖四大匙,黑醬油兩匙,味精一匙。
製作:豆豉用溫水泡十五分鍾(去鹽份)瀝幹水分,再分出一半攪碎成豆豉麵一半留原粒備用,幹辣椒與燈籠幹辣椒用攪碎機攪至九成碎備用,花椒,八角,攪碎成粉狀備用.熱鍋將菜油用中火燒至中熱(油開始流動時)轉為小火即下花椒與八角粉炒出紅油(大約八至十分鍾),再依次將郫縣豆辨,豆豉與幹辣椒碎下鍋炒勺後再熬大約十分鍾,這時候下料酒後再多熬一個小時,下糖,醬油與味精調好味後再熬半個小時熄火,待冷卻後即可裝瓶.
http://web.wenxuecity.com/BBSView.php?SubID=cooking_best&MsgID=106067
This is remarkable & just in time for the holiday baking season! Even if you have no particular interest, please pass on to the bakers in your life. Just click on the name of the cake and bam the recipe appears!

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World War II Cake

[CHIHUO]

恩謝謝這個偏方很好俺收藏了