Smoked duck breast spinach angel hair Recipe 乌龙醺鸭波菜细意粉食谱

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Smoked duck breast spinach angel hair Recipe 乌龙醺鸭波菜细意粉食谱
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Smoked duck dishes are usually a hit, so is this spaghetti recipe too! Try it out with Angel Hair spaghetti and enjoy the smokey duck taste! Recipe here.

在家里也可以做的西式菜式,味道不输外面西餐厅,加上拥有不同材料和综合了许多维生素,是一道很适合一家大小享用的乌龙醺鸭波菜细意粉食谱,马上试一试吧!
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Ingredients/ 材料
Steps/ 步骤
Smoked Duck Breast Spinach Angel Hair Recipe 乌龙醺鸭波菜细意粉食谱
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Ingredient and Portion
Ingredients / 材料:
2 breast duck meat (about 300g) / 鸭胸肉 300克2副
100g Parmesan cheese (grated) / 帕美森芝士茸 100克
2 pinch dry oregano / 干奥立岗香草 2撮
4 cloves garlic (chopped) / 蒜头 4瓣(剁碎)
100ml olive oil / 橄榄油 100毫升
salt, black pepper crushed to taste / 盐和黑胡椒碎 适量

Spinach angel hair / 波菜细意粉材料:
300g bread flour / 面包粉 300克
100g egg / 鸡蛋 100克
50g Japanese spinach Leaves / 日本波菜叶50克
15g olive oil / 橄榄油 15克
1 pinch salt / 盐 1小撮

Brine / 卤水料:
25g Nitrite salt / 盐 25克
500ml Oolong Tea (room temperature) / 乌龙茶 500毫升(室温)
6g brown sugar / 黄糖 6克

Smoke agent / 醺料:
15g Oolong tea leaves / 乌龙茶叶 15克
50g rice (grain) / 白米 50克
20g brown sugar / 黄糖 20克
10ml water / 清水 10毫升

Method
To prepare spinach angel hair / 波菜细意粉做法:
1. Puree spinach leaves with egg in a blender.
把菠菜叶和鸡蛋一起研磨成泥。

2. Place bread flour in a mixing bowl, make a well and add in spinach puree. Knead into a smooth dough. Rest for 30min¬utes.
把菠菜泥加入挖井的面包粉里,搓成滑面团,然后醒30分钟。

3. Flatten the dough and shaped into angel hair by using pasta machine.
把面团擀平,以制面机绞成细意粉。

4. Cook angel hair in boiling salted water with 15gm olive oil. Refresh in ice water once angel hair is al- dente.
用加了盐和15克橄榄油煮开的水把意粉川烫至熟后浸泡在冰水里。

5. Drain and toss with extra olive oil, keep aside for later used.
滴干面条后以少许橄榄油拌均。

To prepare the smoked duck / 醺鸭做法:
1. Combine nitrite salt, oolong tea and brown sugar in a con¬tainer. Soak duck breast in brine overnight. (pic 1)
把卤水材料混合后放入鸭肉,浸泡隔夜。(图1)

2. Remove duck breast from the brine, pat dry and steamed for 10mins. (pic 2)
把鸭肉从卤水取出后,抹干,然后蒸10分钟。(图2)

3. Line wok with aluminium foil topped with smoke agent such as tea leaves, sugar and rice; add a little water to moisten them. Heat them till smoky.
用铝箔铺锅底,然后放入醺料,开火煮至出烟。

4. Place a rack in the wok and arrange the steamed duck breast. Cover with aluminium foil. Let it smoked for 5-8min¬utes. Remove from heat and allow cooling. Allow 10minutes resting before slicing. (pic 3)
把鸭肉放上架子,加盖,醺5-8分钟即熄火,然后留在锅里冷却10分钟后才切片。(图3)

To serve / 吃法:
1. Sautéed garlic and oregano with olive oil in a pan.
用橄榄油把蒜茸和干奥立岗香草炒香。

2. Add in spinach angel hair and season to taste with salt and black papper crushed.
加入菠菜细意粉、盐和黑胡椒碎炒均。

3. Tossed in sliced smoked duck. Served hot with parmesan cheese. (pic 4)
加入醺鸭肉片,炒均后撒上芝士茸即可。(图4)
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