天才厨师
自制烤鸭
December 23, 2019

主料:

鸭 半片

腌料:

盐 1小勺

花椒 2小勺

八角 1个

桂皮 1块

料酒 1大勺

生抽 2大勺

葱、姜 适量

表面刷料:

蜂蜜 1大勺

清水 1大勺

1、鸭子里外抹上细盐(用料外)轻搓,然后用水冲洗干净,沥干水分。加腌料拌匀把鸭子腌制在其中,放入冰箱腌制至少24小时,期间要翻面让腌制均匀入味

2、腌制好的鸭子拿出来沥干水分,置阴凉处风干1-2小时

3、把鸭子放在烤网上,下面用铺了锡纸的烤盘接滴下来的油,以免把烤箱弄污

4、烤箱预热到170度,先烤制30分钟,然后取出在鸭子全身刷一层蜂蜜水,继续烤30分钟

5、最后取出把烤箱温度调高到200度,在鸭子全身再刷一层蜂蜜水,继续烤15分钟左右就可以了。(具体的时间请随时观察,并根据自家烤箱的火力来调整(容易烤黑烤糊的部位可用锡纸包住或盖住烤)

6、烤好的鸭子稍微放置一会就可以拿一把锋利的刀来片下鸭肉,香喷喷的片皮鸭上桌了——搭配烤鸭酱,用荷叶饼卷大葱丝与黄瓜条,是最经典的烤鸭吃法

7、面粉、盐放盆中,缓缓倒入开水(一定要刚滚开的热水,每个部分都要烫到),用筷子快速搅拌成絮状。等面团温度稍低时,改用手揉面,揉到面团均匀光滑,盖上湿布或保鲜膜,休息20分钟(面团如果很黏,请不要用手粉,在整个桌面手上都抹上油,就非常好处理了),把醒好的面团搓成长条状,分成12等份

8、手上再抺点油,把小面团一一滚圆、压扁,在两个中间涂点油,刷油的那面叠起来,擀成16-18cm的圆薄片。

9、平底锅烧热,不需要油,把饼放上去用中火烙,烙到变色即可翻面,再烙一下看到中间鼓起来就可以了(面团已经半熟,所以烙一下就好,烙得太久变得干硬就不好吃了)

每个烙好的面片从边缘处慢慢撕开就会变成两张荷叶饼。将烙好的荷叶饼抹一点自制的烤鸭酱、铺上一两块烤鸭肉、放一点葱丝、黄瓜丝,包卷起来,开吃!

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