【图文】青椒炒鸭子的做法_青椒炒鸭子的家常做法_青椒炒鸭子怎么做好吃_做法步骤,视频_青椒炒鸭子-美食天下
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“家里有时在外面买回家的卤鸭或者酱鸭，第一顿没吃完，吃第二顿时，就怎么想吃了。昨天老妈正好买了半只九尺鸭没吃完，剩下今天就正好用地里的辣椒炒着吃，这款非常适合喝酒的时候配着啤酒什么。”
青椒炒鸭子的做法步骤
2把姜 蒜切碎，青辣椒切段
3先把青辣椒放锅里干煸出味道辣味（自己家里的辣椒已经够辣，老妈还嫌不辣不好吃）。不太爱吃辣椒的，可以忽略这步
4把姜蒜放油锅里炒香。
5先放油比较重的皮，稍微炒一下。这样炒出来的鸭子会更香一些。
6把剩余的鸭子都倒进锅里翻炒出味
7出味道以后，加青辣椒一起翻炒，加点鸡精就可以出锅了
1、除了鸭子、酱鹅可以这做
2、在干煸辣椒时，稍微放一点盐。
3、因为鸭子本来就有味道，所以，做的时候不需要再放过多的调味料。
使用的厨具：炒锅
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烧鹅,烧鸭,烧排骨... 港式烧腊绝密制作方法!!
烧鹅,烧鸭,烧排骨... 港式烧腊绝密制作方法!!&烤乳猪1、最好用10公斤以下尚未断奶的小猪，宰杀后，去毛洗净，去掉内脏，放在炭火上烤（也可放在烤箱中烤），一边烤，一边不停地转动，同时一次又一次地用小刷子给猪身上涂油，普通大约烤1个半小时左右。&2、烤小猪的要点心皮脆而不焦。为了防止耳朵、尾巴烤焦，保持小猪完整而美好的体形，在烤以前，往往用菜叶等将这些部分包裹好，并在猪腹内塞一个盛水的瓶子，以免腹腔被烤焦。&3、各种配制好的调料，可将削下的烤乳猪肉在调料中沾着吃，就像吃烤鸭一样。烤乳猪，又称脆皮乳猪，是广东传统风味名吃。1、配料标准：主料：小乳猪一只。辅料：食盐75克，干酱50克，白糖150克，南味豆腐乳50克，芝麻酱25克，五香料7.5克，葱、蒜、麦芽糖各少许。2、加工方法：选料整理：选用重量5～6公斤、皮薄、躯体丰满的小猪，按常法进行宰杀放血、退毛、去内脏后，清洗干净，成为原只胴体。然后，从臀部内侧顺脊骨劈开，注意不要损破表皮以保持外形完整。除去板油，剔去前胸3～4根肋骨和肩胛骨。再用清水彻底冲洗干净，沥去水分。腌制：将五香粉炒熟，拌入食盐，均匀地涂抹在乳猪腹腔内，腌制10分钟。然后，再将白糖、干酱、芝麻酱、南乳、蒜泥、葱末等配料，按比例混合涂抹到腹腔内。抹糖液：涂好料的胴体，用特制的长叉从后腿至嘴角穿好，再用70℃的热水烫皮，沥去水分。然后，涂抹上麦芽糖溶液，挂在通风处，吹干表皮。烤制：烤制方法有两种。一是用明炉烤制，用铁制长方形烤炉，把炉膛烧红，放入叉好的乳猪，在火上烤制。先烤胸腹部，约20分钟。于腹腔内安上木条支撑，再顺次烤头、背、胸腹及边缘部分。猪的全身特别是脖颈和腰部，须用针刺排出水分。同时，要进行刷油，将体内外烤渗出来的油脂擦去或抹平，以免流在皮或肉上，影响外观。二是用暗炉烤制，采用一般烤鸭、鹅的烤炉。先将炉内烧至高温，把乳猪胴体放入炉膛内，烤制30分钟左右。在猪皮开始变色时，取出来用针刺，并刷平渗出的油脂，再烤制20～30分钟，即为成品。3、产品特点：脆皮乳猪，色泽红润，皮酥肉香，入口松化，鲜美可口，驰名中外。制作原料　　小乳猪一只（3000克），精盐200克，白糖100克，八角粉5克，五香粉10克，南乳25克，芝麻酱25克，白糖50克，蒜5克，生粉25克，汾酒7克，糖水适量。编辑本段制作方法　　将净光乳猪从内腔劈开，使猪身呈平板状，然后斩断第三、四条肋骨，取出这个部位的全部排骨和两边扇骨，挖出猪脑，在两旁牙关各斩一刀。 烤乳猪取125克香料匀涂猪内腔，腌30分钟即用铁钩挂起，滴干水分后取下，将除香味料及糖水外的全部调料拌和，匀抹内腔，腌20分钟后叉上，用沸水遍淋猪身使皮绷紧、肉变硬。 　　将烫好的猪体头朝上放，用排笔扫刷糖水，用木条在内腔撑起猪身，前后腿也各用一条木条横撑开，扎好猪手。 　　点燃炭火，拨作前后两堆，将猪头和臀部烤成嫣红色后用针扎眼排气，然后将猪身遍刷植物油，将炉炭拨成长条形通烤猪身，同时转动叉位使火候均匀，至猪通身成大红色便成。上席时一般用红绸盖之，厨师当众揭开片皮。烧鹅&烧鸭广东烧鸭、烧鹅：&绝对与北京烤鸭不一样的吃法与味道，北京烤鸭其精在于脆皮，而广东烧鸭、烧鹅，不但皮脆，并且味便是一绝！做法与吃法也不一样。&咸香为主，和酒楼烧鹅味道有所不同。&广东烧鸭、鹅&烧鹅填料配方&糖10斤、盐20斤、沙姜粉750克、胡椒粉500克、味粉500克、鸡粉500克、柱候酱250克、芝麻酱250克、花生酱250克、南乳150克、腐乳250克、芝麻油300—500克、五香粉300---500克、八角粉100---300克。&蒜茸500克用油炒香，连油与蒜茸一起倒入上料中拌搅均匀。可加姜茸,红葱头茸,香菜茸一起炒香,可以加点香菜籽粉是试试,八角粉过多50--100克足够,五香粉也多200--300克为好,酱料可以尝试海鲜酱,沙爹酱,香肉酱,可随自己对酱料的了解与感觉大胆尝试,做出自己的口味.&一、选料：白鸭、肉鸭、北京填鸭（生长期在40天）、鹅：肉鹅、生长期90---100天。以广东清远的黑棕鹅最好。&二、打气：用气泵软管从鸭或鹅的脖子开刀处伸入让其充气，使鸭或鹅的皮与肉充分分离。&三、开肚与清洗：开肚的位置在垂直线为好，开口不要太大。把里面内脏的清理出来、肺不要取出只扣松即可。去爪与亦，清洗干净内脏。&四、填料：上配烧鹅料50克左右用右手拿，鸭或鹅肚向上平放，把手里的料从其开刀处伸入来回擦向其肚，使其料直到溶化掉。&五、缝针：用专用的烧鹅鹅钢针把其开口处缝好，不管怎么缝，只要缝得不漏气与水就成。&六、烫皮：把已经缝好针的鸭或鹅放入已经烧开的水中烫皮，其过程不能超过6秒钟。&七、上皮：也称上糖水。糖水配方麦糖：水 1：9 把鸭或鹅的全身浸入在糖水中，直接挂钩&八、充气：用气泵再次把鸭或鹅鹅充气使其壮身。&九、风干或凉干：在风口处把鸭或鹅吹干，其过程5个2小时左右。&十、烧：中火烧30---50分钟，炭要烧透，要控制其火温度。&酸梅酱配方：&冰花牌酸梅酱10斤&白糖3斤&白醋3斤&西柠汁100克&慢火煮溶解即可。常温下保存。&烧鸡&一、选料：三黄鸡、鸡项、童子鸡、不选乌鸡&二、造型：去内脏、清洗内脏、去爪、去黄皮、去杂毛。&三、填料：烧鹅料30克左右十姜茸20克&四、缝针：如烧鸭&五、烫皮：如烧鸭，不超过一分钟。&六、上色：如烧鸭&七、风干：如烧鸭&八、烧：大火烧25分钟&九、淋油：把不均匀的表皮用油淋上颜色。&想开店的朋友注意:采购渠道重要,前期加工繁琐(鸭鹅的毛非常难处理)加工周期长,毛鸭或毛鹅出品率在50%,火候掌握难,您想,别人指导下做一次鸭子就能全面掌握?要是这样烧腊师傅恐怕遍地都是!(烧鸭,烧鸡做一遍,烧鹅不做的,他说和烧鸭一样。)目前我做的程序是缝肚后码1--4小时味再用水把鸭,鹅表皮冲干净,然后充气,淋皮,风干一会儿上皮水,再吹干, （填肚料里适当加些酒）火侯温度大约220度左右.&烧鸭，烧鹅要体现皮脆，肉滑，鹅的皮相对要厚，干的也好，容易上色.我现在对我的产品还不满意，肉滑没达到，还在四处求学，艰苦摸索&叉烧：&广东腊味名吃之一，经多种材料淹制后挂炉明火烤制而成，色泽艳而味美，食之回味无穷。&蜜汁叉烧&一、选料：叉烧分为瘦叉与花叉。瘦叉选料为枚肉，花叉选料为五花肉（去皮）&二、造型：把枚肉片切成1.5x2.5x25cm左右的长条。五花肉直接片切成如上的长条即可。&三、腌制：肉10茸，烧鹅料100克、沙姜粉75---100克、胡椒粉20—50克、味粉100克、白糖1斤、鸡精100克、柱候酱75克、头曲酒20---50克（可用玫瑰露酒代）。蒜茸100克以上，红葱头茸100克，盐30克、酱油50克。把上料充分拌搅均匀，腌制时间为3小时以上。（冰冻腌制）&四、烧：把腌制好的叉烧用叉烧串串好，放入已经烧透炭的炉中，大火烧20分钟，取出过糖水，然后入炉中大火烧10分钟，再取出淋糖水后现入炉烧10分钟淋上糖水即可。共烧3次，淋3次糖水。&五、糖水做法：&麦牙糖：水 1：3.5（体质比）&把麦牙糖放入水中，慢火烧至溶化。然后加少许琼脂（浸泡后）中和。烧排骨&一、选料：冰冻胁排&二、造型：在起面用刀划成井字型的图型。&三、腌制：直接放入叉烧下面。不另加料。&四、烧：如叉烧。&据“”师傅说别人叫他是”叉烧王” 味道不错,食后嘴中余味有苦味(他本人不承认有苦味,可能是我味觉上有问题) 每次出炉要用剪刀把烧焦部分剪掉,繁琐!此叉烧真的没加色素,但过夜后颜色非常难看,烧鸭卖不掉也麻烦,建议少做,勤做,频做!!! 对了还有脆皮叉烧,就是五花肉腌好后用面包糠裹住小火烧45分钟(面包不要奶油的或甜的),我看不如用油炸,何必烧还不直观还慢,烧出来即吃可以,过几个钟。。。。。。。。我目前做法是中小火烤,150度--180度左右,烧25--35分钟,直接淋糖胶(糖胶要够稠)&东江白切鸡：&一样的鸡，不一样的做法，味道当然不一。&东江白切鸡&一、选料：靓鸡、三黄鸡、鸡项、不选乌鸡、老母鸡、老公鸡&二、清洗：清洗内脏，去黄皮，杂毛去掉肺。&三、造型：直接把脚弯曲鸡肚里。&四、浸：手拿住鸡头与脖子处不松手，把鸡放入已经烧开浸鸡水中浸2秒钟提起，稍滴干水后再次放入浸鸡水浸3秒钟左右提起。后再次放入浸鸡水浸5秒钟左右提起稍滴干水。然后松手把全部鸡放入浸开水中，加盖，熄火浸泡15—25分钟（视鸡大小）（靓鸡秋十分钟，然后熄火加盖十至十五分钟）（注意：如果鸡多要在把鸡放入浸鸡水后不加盖烧开浸鸡水后熄火加盖浸泡）（以后每一步骤都要注意卫生）&五、过冷水：把已经浸好的鸡捞起直接放入盛干净的水里面，浸泡时间为十分钟。&六、过冰水：把已经过了冷桥的鸡用手（戴一次性手套）捞起放入冰水中，浸泡时间为10---30钟即可上市。&七、浸鸡水与冰水做法（每星期换一次）&水35斤、鲜姜半斤、草果3个、香叶5克、陈皮10克、桂皮10克、盐半斤、味精200克。烧开即可。如果做冰水要待水温降到后放入冰柜冷藏。如果调色可多入香叶与陈皮。&沾料：姜去皮1斤，葱白半斤、盐200克、味精150克、鸡精100克、胡椒粉10克、麻油10克&美极鲜酱油20克把上料拌均匀&油750克左右，烧开至85℃后倒入七料中拌搅均匀即可。东江手撕鸡：&以香浓滑而霸称，食之让你食欲大增！广东名吃之一。&东江盐局鸡：&这个不作介绍，相信你在大街上会经常看到拿着边走边吃的人，闻之香味也许你也增加在他们这一吃法的行例！广东经典名吃。&广东咸鸡：&骨也香酥，更加别说其它了!&客家咸香鸡&一、 选料：如用做咸香鸡选用三黄鸡、鸡项。如选用做盐局鸡选和老母鸡。&二、咸鸡水做法配方：水35斤、盐2.5斤、鸡精100克、姜半斤、味精1斤、草果3个、香叶5 克、陈皮10克、桂皮10克、砂姜25克。烧开后开火烧25分钟后，加入30克麦 酚。&三、清洗与造型如白切鸡。&四、浸泡：如果做成咸香鸡做法与白切鸡。如果老母鸡在浸泡水中浸泡（慢中火）40—60分钟；老母鸡亦开火浸泡30分钟；老母鸡腿开火浸泡40分钟；三黄鸡爪开火（慢火）5分钟，熄火15分钟。&东江手撕鸡&手撕鸡粉配方：砂姜粉：盐：味精 4：2：1（拌搅均匀）&一、选料：做好的白切鸡、咸香鸡&二、造型：用手撕成条状（带一次性手套）&三、把手撕成条状的肉加手撕鸡粉、炒白芝麻、正宗花生油（熟）、芝麻油。拌搅均匀即可。&咸香鸡与盐局鸡沾料&手撕鸡粉十花生油十芝淋油十芫荽&建议大家先买来手撕鸡和盐焗鸡和此人的产品比较一下，盐焗鸡不能和专卖店的比。&盐焗鸡要卤水微开30分钟离火浸泡30分钟，捞出用风扇吹凉才能体现皮脆，肉紧，有咬劲。（朋友给的配方，未征求意见，所以不好公开，望见谅。）正宗潮州卤水&一、 药材：南姜半斤、香茅40克、八角10克、沙姜10克、草果10克、甘草20克、桂皮15克、丁香5克、小茴10克、陈皮10克、香叶5克、花椒10克、罗汉果1个（无论多少水终只放一个）&二、 加料：kai姜50克、蒜仁50克、葱白5克、芫荽50克、西芹50克、红葱头50克&三、 味料：冰糖1.5斤，盐250—300克&味精150克、鸡精150克、绍酒150克、玫瑰露酒40克、鱼露40克，油100克。&四、 鸡油半斤&做法：水10斤、加生抽半斤十猪骨头1斤十配方1用沙袋包好十配方2用油爆香装袋。武火烧开，然后十配方4慢火二小时后，使药材与猪骨头出味。然后捞出配方2与配方4与猪骨头，在加入配方3味料慢火至其冰糖与盐溶解即可。&卤水保管&1． 每天烧开1次，开盖不搅动不要碰到有生水。&2． 试做3次后换配方1开始营业，以后每15-20天换次配方&3． 每次卤都要加玫瑰露酒10-30g左右，以后每卤20天增加鱼露40g&4． 水少加水。加盐&5． 休业情况下。每天烧开一次。冬天两三天烧开一次。冷藏保管15天烧开一次&这就是“”师傅所说的"正宗潮州卤水”和"烧腊卤水大全"书上介绍的一样(听说他也要出书?看来纸张便宜了),建议大家先到潮州酒家尝尝卤水,我曾经请“”师傅和许生俩在沙溪厨具用品城潮州酒家品尝卤水,“”师傅非常自信的说能达到这样味道,到学习的时候他说要卤过四次以上味道就好了,我无语，摇头。&卤水是个细致活儿,千万不要以为配好卤水就一劳永逸了,要每天调试味道,料包要勤换,可以少量频换,保持药材香气,葱姜之类最少4天搞一次,烧开一----二小时捞出,不要过夜,(容易坏卤水)&我目前还在寻找真正的潮州卤水师傅&白云凤爪制作方法&一、凤爪解冻，将脚趾尖斩去（沥干）&二、甘草3克、草果2粒、沙姜5克、蒜头4粒、红干葱头4粒、虾米30克、瑶柱碎20克。把以上料放入2.5斤水的锅中烧开后再慢火45分钟、放入盐50克、冰糖150克、味精30克、鸡精25克、玫瑰露酒50克。（注意：玫瑰露酒要在水冷却后放）备用。&三、用凉水放入凤爪，煮沸后熄火浸25分钟（也可慢火15分钟，熄火15分钟）取出碑水，开边一开为二，用盘白装好，用白醋浸泡30分钟。取出后再碑水二小时，沥干水份。后放入刚方做好的汤水中浸至第二日即可。&伴料：淋油25克鱼露15克拌均匀&沾料：白醋25克糖20克盐0.5克大红折2.5克美极鲜2.5克蒜茸1.5克红辣椒切末1.5克&卤水：提前三天做好，第四天开业。货源，提前三天找好。&味道不错&琵琶鸭&味1&花椒25 八角25 丁香 15 桂皮 30 甘草50 陈皮30 沙姜30 罗汉果1个肉扣17 香叶25 草果3个白胡椒25&做法：以上药材包好，加姜150g葱50g，清水10斤。煮开后慢火45分钟加冰糖1。5斤，盐7两，味精4两，生抽王7两，邵酒10g。煮溶待用。&蛤蚧一对&腌制一个小时左右&配2乳香&姜切片50克、蒜肉50克、芫荽50克、甘草15克、八角15克、沙姜15克、南乳150克、腐乳60克、糖500克、盐15克、味粉75克、抽王1.2斤、美极酱油60克&24小时后用&配方可重复使用，用三次后要加南乳20—30克，腐乳5—10克&腌制30—40分钟。&生酱配方：糖30、柱候酱30 海鲜酱12.5 芝淋酱10 南乳5 腐乳5&琵琶鸭做法：&一、 用叉烧针把已经腌制好的鸭串好，一根从鸭亦的一端从肉底下串到另一端，另一根烧肉针从鸭脚带皮的一端串到另一端，直接挂钩。&二、 烫皮：用开水把已经飞钩的鸭子淋皮，所有的皮都要淋上，皮肤变转淡黄色即可。&三、 上皮：也叫上糖水1：9&四、 风干或焙干：在风口处风干。&五、 烧：大火烧30分钟。&第三种琵琶罗鸭，炭烧。在第四步之后要涂上七十克左右的生料配方：然后再烧。生酱料不能沾皮&味道不错颜色好卖相足 （但我店没做，场地，时间，人工都不具备条件）&卤水：提前三天做好，第四天开业。货源，提前三天找好。&前一天准备：腌制叉烧、排骨。&做好冰冻水（白切鸡），要入原料全部进货、鸡、鸭、鹅在晚上七点钟到货，冰冻的货源全部放入冰柜，如果有先煮的东西要先做成半成品（猪大肠等）扒鸡（要做成半成品）&在晚上九时左右把明天要烧的鸡、鸭、鹅做成半品用风扇吹干待用。
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