中文介绍

英文解说

中文介绍

香腊鸭舌，腌制禽肉类菜谱。主料：鸭舌500克；

调料：盐8克，料酒、酱油各15克，白砂糖30克；

香腊鸭舌的烹饪制作方法：把味料拌匀腌鸭舌4小时，后用竹筛排列上棚晒，3小时后把鸭舌翻转再晒，到晚上放入火柜烤焙至熟即成。

口味特点：甜咸适口、香味浓郁。

烹饪操作关键：鸭舌要充分风干，注意烤制火候。

英文解说

Hong preserved duck tongue, salted poultry meat type recipes.

Ingredients: 500 grams of duck tongue;

Seasoning: salt 8 grams, cooking wine, soy sauce, 15 grams, sugar 30 grams;

Hong Duck production methods of cooking the tongue: pickled duck tongue to taste and mix well for 4 hours after the order on the shelf with a bamboo sun screen, flipping after 3 hours and then drying the duck tongue, into the fire cabinet in the evening until cooked or roasted percent.

Flavor characteristics: sweet and salty taste, rich flavor.

Cooking operation key: Monochoria to fully dry, baking heat of attention.