花生眉豆雞腳湯; 自製燒鴨; 蠔油牛肉 & 白灼小棠菜
繼自製叉燒 + 自製脆皮燒肉後，今次輪到燒鴨! 就黎可以開燒臘檔! 哈哈~~~
想整燒鴨好耐! 但超市好少有新鮮全鴨賣...早幾日喺Tesco 見到有新鮮全鴨，即時買咗隻 + 買整燒鴨醃料~~~ 今次既燒鴨都算成功，味道好似 + 老公話鍾意冇咁油!
(老公出街好少叫燒鴨，因為太油~) 不過我自己就覺得有好多可以改善既地方.......
- 隻鴨淋滾水淋得唔夠耐;
- 只風乾咗2粒鐘! 唔夠耐;
- 燒好後未待涼就斬...斬到甩皮甩骨唔靚仔!
以上全部係因為我時間分配得唔好! 下次再整時我一定會預算好時間!!!
另外我冇買到縫鴨肚用既鴨針 + 風乾時用既掛勾! 我一直以為Tesco 有得賣鴨針，尋日去到Tesco....點知冇~ 情急智生! 於是我用咗牙簽 + 銅線輔助; 至於掛勾，我根本冇打算買! 因為唸到另一個方法，可以令隻鴨滴乾水~~~~~
就係棟起隻鴨滴乾水!
燒鴨最麻煩唔係燒...而係斬! 好怕斬成隻既鳥類!!! 一定彈到周圍都係.......
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
另外兩個餸 - 蠔油牛肉係用埋星期二晚乾炒牛河剩低既牛肉; 而白灼小棠菜...我一向好少食小棠菜，不過果日喺Kelly 屋企食過，覺得幾甜幾爽口、幾好食~ 咁啱Tesco 有得賣~~~ 又搞掂一餐!
花生眉豆雞腳湯食譜click here~
自製燒鴨食譜click here~
蠔油牛肉食譜click here~
真係要比十個叻你！
回覆刪除～叻叻叻叻叻叻叻叻叻叻～
自製燒鴨都攪得掂
[版主回覆08/15/2008 20:57:00]多謝妳果10個叻!
但我斬得唔靚...... 我唸住襯超市有鴨賣，下星期再整多次!
脾位我就唔要啦
回覆刪除留返d背脊位比我得啦
[版主回覆08/15/2008 21:03:00]我好似大部份男人咁 - 鍾意胸!
早排我同老公講我想整燒鴨 但佢話一隻點食 因為得我一個食...老公食兩啖唔食..因有骨... 好煩...攪到我整唔成...整鴨抵呀! 街外買太貴喇 ! 燒肉同义燒我就唔會整喇 ! 因為整完仲貴過買... 我係慳家王...所以呢d我唔會整
回覆刪除[版主回覆08/17/2008 02:31:00]佢唔食妳都可以整比自己食架! 好彩我老公雖然唔鍾意食骨，但只要佢覺得好味，佢都會照食! 不過一路食一路阿之阿左!!!!!
我依度無論叉燒、燒肉 + 燒鴨...都係自己整平好多! 依度斬一盒料都要成7、8英鎊! (舊幾水港紙~) 重要係裝唔滿既........
不過話時話 - 應該香港都係自己整平d喎! 除咗肉，其他材料應該可以用多過一次架! 而且香港買叉燒 + 燒肉都貴呀! 好似永合隆 + 太興都要成舊水一盒啦......
Another point I could think of is.............whether you have blown to expand the duck before roast ?? They normally did that in 燒臘檔 ga ~~~ but yours is really ~~ ga la !!!!! 強呀你 !!!!
回覆刪除[版主回覆08/17/2008 02:41:00]Thanks!
Yes ive watched "飲食男女" before and I know about this procedure! however that's just to improve the way the duck looks~ 燒臘檔 need to display them to customers.......dont think it's necessary for home cooking since i will chop it into pieces anyway!