Lee Kum Kee Recipe - 蠔皇豉油乳鴿 Braised Pigeon in Soy and Oyster Sauce
觀看更多以李錦記烹調的美味菜式示範,即上:
To view more cooking demonstration of the delicous dishes made with Lee Kum Kee sauces, check out: http://www.youtube.com/playlist?list=PLttXifC1XJ1u9ptBfz-_m5d5x856RV6o5
瀏覽更多食譜,請登上 http://www.lkk.com
For more recipes, please visit http://www.lkk.com.
蠔皇豉油乳鴿
六位用
材料:乳鴿 3 隻 (900 克)、草果 3 克、八角 5 克、桂皮 10 克、甘草 2 克、丁香 3 克、陳皮 3 克、沙薑 5 克、羅漢果 1 克、生薑 10 克、小蔥 10 克、紅麴米 8 克
調味料:李錦記財神蠔油 20 克、李錦記精選生抽 300 克、李錦記鹵水汁 50 克、麥芽糖 100 克、二湯 350 克、冰糖 30 克、花鵰酒 20 克
做法:
1. 將乳鴿洗淨,麥芽糖 100 克中加入 80 克熱水混合調勻,蔥薑洗淨後備用。
2. 洗淨鍋燒熱,加入適量食用油,然後加入蔥薑和其他香料煸炒出香味後裝入紗布包裹、紅曲米也用紗布包裹起來,然後將兩個包裹放入二湯中,再加入李錦記精選生抽、李錦記財神蠔油、冰糖、花鵰酒後大火燒開轉入小火慢煮 40 分鐘製成蠔皇豉油鹵水備用。
3. 將洗淨的乳鴿放入鹵水中,並將乳鴿全部浸入鹵水中,小火燜煮 20 至30 分鐘後取出,趁熱將麥芽糖均勻塗抹在乳鴿表皮上,最後將乳鴿斬件,再淋上適量鹵水即可。
預備時間:30 分鐘
烹調時間:70 分鐘
Braised Pigeon in Soy and Oyster Sauce
6 Servings
Ingredients: Pigeon 3 pcs (900 g), Black cardamom 3 g, Star anise 3 g, Cinnamon 10 g, Licorice 2 g, Clove 3 g, Dried tangerine peel 3 g, Sand ginger 5 g, Luo Han Guo 1 g, Ginger 10 g, Green onion 10 g, Red yeast rice 8 g
Seasoning Mix: Lee Kum Kee Choy Sun Oyster Sauce 20 g, Lee Kum Kee Selected Soy Sauce 300 g, Lee Kum Kee Chinese Marinade 50 g, Maltose 100 g, Stock 350 g, Rock sugar 30 g, Shao Hsing wine 20 g
Directions:
1. Clean pigeons. Melt 100 g of maltose in 80 g hot water and mix thoroughly. Wash ginger and green onion.
2. Heat some oil in a saucepan, sauté ginger, green onion and other spices until fragrant and put them in a reusable sachet bag. Put red yeast rice in another bag. Put both sachets into stock and add Lee Kum Kee Selected Soy Sauce, Choy Sun Oyster Sauce, sugar and Shao Hsing wine. Simmer mixture over low heat for 40 minutes.
3. Immerse pigeons in sauce mixture and braise over low heat for 20 to 30 minutes. Remove pigeons and spread maltose on skin of pigeons evenly when hot. Cut pigeons into pieces. Serve with more sauce if desired.
Preparation time: 30 minutes
Cooking time: 70 minutes
Видео Lee Kum Kee Recipe - 蠔皇豉油乳鴿 Braised Pigeon in Soy and Oyster Sauce канала leekumkeekitchen
To view more cooking demonstration of the delicous dishes made with Lee Kum Kee sauces, check out: http://www.youtube.com/playlist?list=PLttXifC1XJ1u9ptBfz-_m5d5x856RV6o5
瀏覽更多食譜,請登上 http://www.lkk.com
For more recipes, please visit http://www.lkk.com.
蠔皇豉油乳鴿
六位用
材料:乳鴿 3 隻 (900 克)、草果 3 克、八角 5 克、桂皮 10 克、甘草 2 克、丁香 3 克、陳皮 3 克、沙薑 5 克、羅漢果 1 克、生薑 10 克、小蔥 10 克、紅麴米 8 克
調味料:李錦記財神蠔油 20 克、李錦記精選生抽 300 克、李錦記鹵水汁 50 克、麥芽糖 100 克、二湯 350 克、冰糖 30 克、花鵰酒 20 克
做法:
1. 將乳鴿洗淨,麥芽糖 100 克中加入 80 克熱水混合調勻,蔥薑洗淨後備用。
2. 洗淨鍋燒熱,加入適量食用油,然後加入蔥薑和其他香料煸炒出香味後裝入紗布包裹、紅曲米也用紗布包裹起來,然後將兩個包裹放入二湯中,再加入李錦記精選生抽、李錦記財神蠔油、冰糖、花鵰酒後大火燒開轉入小火慢煮 40 分鐘製成蠔皇豉油鹵水備用。
3. 將洗淨的乳鴿放入鹵水中,並將乳鴿全部浸入鹵水中,小火燜煮 20 至30 分鐘後取出,趁熱將麥芽糖均勻塗抹在乳鴿表皮上,最後將乳鴿斬件,再淋上適量鹵水即可。
預備時間:30 分鐘
烹調時間:70 分鐘
Braised Pigeon in Soy and Oyster Sauce
6 Servings
Ingredients: Pigeon 3 pcs (900 g), Black cardamom 3 g, Star anise 3 g, Cinnamon 10 g, Licorice 2 g, Clove 3 g, Dried tangerine peel 3 g, Sand ginger 5 g, Luo Han Guo 1 g, Ginger 10 g, Green onion 10 g, Red yeast rice 8 g
Seasoning Mix: Lee Kum Kee Choy Sun Oyster Sauce 20 g, Lee Kum Kee Selected Soy Sauce 300 g, Lee Kum Kee Chinese Marinade 50 g, Maltose 100 g, Stock 350 g, Rock sugar 30 g, Shao Hsing wine 20 g
Directions:
1. Clean pigeons. Melt 100 g of maltose in 80 g hot water and mix thoroughly. Wash ginger and green onion.
2. Heat some oil in a saucepan, sauté ginger, green onion and other spices until fragrant and put them in a reusable sachet bag. Put red yeast rice in another bag. Put both sachets into stock and add Lee Kum Kee Selected Soy Sauce, Choy Sun Oyster Sauce, sugar and Shao Hsing wine. Simmer mixture over low heat for 40 minutes.
3. Immerse pigeons in sauce mixture and braise over low heat for 20 to 30 minutes. Remove pigeons and spread maltose on skin of pigeons evenly when hot. Cut pigeons into pieces. Serve with more sauce if desired.
Preparation time: 30 minutes
Cooking time: 70 minutes
Видео Lee Kum Kee Recipe - 蠔皇豉油乳鴿 Braised Pigeon in Soy and Oyster Sauce канала leekumkeekitchen
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