Saturday, 13 July 2013

牛头牌气压锅姜芽鸭

之前买万能锅的时候，拿到一些万能锅的食谱，包括姜芽鸭，一直都很想煮，可是一直都没机会。

姜芽鸭
今天，终于有机会了，买了一只番鸭，好贵哦，一只要 RM 42，和妈妈分一半，因为煮一只吃不完：）

不过，我今天没有用万能锅来煮姜芽鸭，却选择了气压锅，原因是万能锅要执行别的任务。

材料A
半只           番鸭－斩件，洗净，沥干 (Muscovy, chopped, washed and drained)
10片           嫩姜片 (Young ginger slice)
2块             南乳 (Bean curd)
1汤匙         酱油 (Soya sauce)
1汤匙         米酒－我用自酿糯米酒代替 (Rice wine, I replaced with glutinous rice wine)
1小匙         糖 (Sugar)

材料B
适量          麻油 (Sesame oil)
100g         嫩姜片－太辣的话可以烫一下去除辛辣味 (Young ginger slice)
50g           蒜蓉 (Minced garlic)
50g           洋葱粒 (Onion, chopped)

 材料C
125ml       水 (Water)

 材料D
1片            腐皮 (Yuba)

步骤
1. 把材料A拌均匀，盖上保鲜纸，收在冰箱腌至少半个小时。
2. 把麻油倒入锅里，烧热（摄氏140度），爆香所有材料B，加入材料A（改用摄氏220度）炒
    香，加入材料C，煮滚，盖上锅盖。
3. 当排气孔上升，气压锅发出连贯声音后，转小火（摄氏120度），设定时间5分钟。
4. 煮好后，要等到排气孔完全下降，才打开盖。
5. 开火（摄氏220度），加入材料D，煮滚后，即可上碟。

 万能锅做法：
用“蒸煮”功能，爆香所有材料后，再”蒸煮“30分钟。

 普通锅做法：
爆香所有材料后，大火煮至鸭身变软，要多加水的份量，大概45分钟。
沥干水分

加入所有调味料

搅拌均匀后

怕姜太辣，可以煮一锅水，把姜烫一烫

其他材料

烧热麻油

爆香材料B

加入材料A继续爆香 

材料C加入煮滚后，盖上锅盖

银色牌气孔（右边）已经上升，气压锅已发出连贯的声音

设定时间5分钟（用摄氏120度）

煮好了

银色排气孔已下降

开盖后

加入材料D然后开火煮滚

上碟

你想吃吗？

July 2013 Event: Ginger

This post is linked to the event Little Thumbs Up organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Alvin (Chef and Sommelier). 
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Location: Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia

16 comments:

  1. Unknown14 July 2013 at 00:11

    好厉害也，这你也会煮。不错不错，我也有这食谱可是家人都不吃鸭，所以没得煮，来你家吃吧。

    ReplyDelete
    Replies
    1. Jozelyn Ng14 July 2013 at 00:22

      我也只是跟著食谱做而已，还有老妈子在身边指点一下：）来来来，别客气！

      Delete
  2. Tracy Low14 July 2013 at 13:27

    我爱吃住家饭，可以加多一个位给我吗？

    ReplyDelete
  3. mayck-law. Blogspot.com14 July 2013 at 17:01

    又是星期天， 我没煮饭叻！
    来你家开饭好吗？嘻嘻。。

    ReplyDelete
  4. Chef and Sommelier14 July 2013 at 19:18

    Wow Jozelyn! Nice duck dish! I do not have a pressure cooker, how can the recipe be tweaked?

    ReplyDelete
    Replies
    1. Jozelyn Ng14 July 2013 at 19:38

      Hi, Alvin. You may cook it with wok as well. Just you need more time to make the meat tender. According to my mum, it will take about 45 minutes to stew the duck until tender in the wok. You may need to add more water if you are about to cook in the wok because the water will evaporate while you cook. Enjoy!

      Delete
  5. Joceline Lor15 July 2013 at 08:48

    哇！看来真的很美味哦。你好pandai的。厉害哦！

    ReplyDelete
    Replies
    1. Jozelyn Ng15 July 2013 at 08:58

      谢谢，没有“班耐”，跟住食谱煮和做，只是用了快锅减短烹调时间而已：）

      Delete
  6. Zoe15 July 2013 at 12:42

    Hi Jozelyn,

    I don't have a pressure cooker too. I have been thinking of buying one to save time from slow cooking :D

    My family and I are never the duck people and nice if we can tweak this dish to a chicken one.

    Zoe

    ReplyDelete
    Replies
    1. Jozelyn Ng15 July 2013 at 13:09

      Hi, Zoe,

      The pressure cooker really cook fast :D

      I believe if you replace the duck with chicken and cook in a wok, it will take about 20 minutes only :D

      Jozelyn

      Delete
  7. Sonia ~ Nasi Lemak Lover15 July 2013 at 18:22

    It is fast to use pressure cooker but sometime i tend to over cook it and meat cooked till too soft , hehehe.. For this dish I usually I add tauchu, next time must try nam yue.

    ReplyDelete
    Replies
    1. Jozelyn Ng15 July 2013 at 18:42

      Hi, Sonia. My mum also said she use to add tauchu this. Next time I want to try it as well :)

      Delete
  8. mui mui17 July 2013 at 08:23

    Hi Jozelyn,
    Pressure cooker is sure a great help in slow cooking in no time..:)
    I never try cook duck this way before. We usual 卤鸭only.
    Your this dish sure look yummilicious!
    mui

    ReplyDelete
    Replies
    1. Jozelyn Ng17 July 2013 at 12:15

      Thanks, Mui Mui! 卤鸭 is very tasty too! Will try it one day later but I wish to make a roast duck first :)

      Delete

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