Why not?
受害人：鴨脾
相片來源：Guardians of the Galaxy
投稿熱線: http://gfwestface.com/submission
鴨脾 在 十萬個激嬲女友的理由 Facebook 八卦
同時也有17部Youtube影片，追蹤數超過61萬的網紅{{越煮越好}}Very Good，也在其Youtube影片中提到，⬇️⬇️English recipe follows ⬇️⬇️ 芋頭潮州煲仔飯： 材料： 急凍雞扒2塊 芋頭半個 梅菜1棵 蝦米3湯匙 冬菇5隻 臘鴨脾1隻 臘腸1條 支竹適量 珍珠米3膠嘜 處理： 1. 雞扒，清水解凍。 2. 梅菜，清水浸1小時。 3. 蝦米，清浸5分鐘。 ...
鴨脾 在 Maggie's Kitchen - 瑪姬煮場 Facebook 八卦
早前在朋友家做了這個飯，好多朋友看見這這碟四色臘味飯垂涎欲滴，但又愛又恨，讚賞不矣，還想要食譜，現獨立出貼文，稍後補上食譜。
[ 蒸 煮 四 色 臘 味 飯 ]
https://www.facebook.com/Maggies-Kitchen-瑪姬煮場-781332731908314/
材料。。【隨意】自訂人數
1.......米....適量...煮飯用
2.......腊肉半條，
3.......腊腸一孖，
4.......鵝肝腸一孖
5.......腊鸭脾半隻
6.......煲仔飯豉油適量
7.......葱粒小許
步驟一......
1....腊腸，鹅肝腸用熱水畧洗
2....腊肉用熱水稍淖去油垢
烹調法....
1....洗米煮飯，至飯冒蒸氣，才將
2....先將腊肉，鴨脾放入，
3....然後再將腊腸，鵝肝腸架放上面
4....快手上蓋讓其煲蒸煮至飯熟腊味熟
5....飯跳至保温前掣後，稍焗十分鐘，然後
6....揭蓋，再將所有材料盛起。
7....用筷子先将煲內米飲打鬆，試下或味
8....才將適量煲仔飯豉油淋上飯面再拌匀
9....用大碗/碟將飯盛起攤平碟面，
10..將腊味切好， 整齊排放上面
11..灑上葱粒便成。
備註.....
臘味在相熟店內購買，而且是本港曬製，加上自己挑選肉質， 肥瘦均稱，所以放心放在飯面蒸煮
如果不喜歡將臘肉煮飯同放煲，可以在煮飯時將臘肉同飯隔起蒸熟再切好配搭上。
大家可以隨意加入蝦乾，蝦米，芋粒等同焗煮。
先試味，才添加酱油調味，否則可能會過咸。。
鴨脾 在 {{越煮越好}}Very Good Youtube 的評價
⬇️⬇️English recipe follows ⬇️⬇️
芋頭潮州煲仔飯：
材料：
急凍雞扒2塊
芋頭半個
梅菜1棵
蝦米3湯匙
冬菇5隻
臘鴨脾1隻
臘腸1條
支竹適量
珍珠米3膠嘜
處理：
1. 雞扒，清水解凍。
2. 梅菜，清水浸1小時。
3. 蝦米，清浸5分鐘。
4. 支竹，清水浸軟。
5. 冬菇，加入滾水，放入微波爐焗3分鐘，再浸半小時。
6. 煲1鑊水，滾後放臘鴨脾及臘腸出水1分鐘。
7. 雞扒已解凍，去皮，切去肥膏，切細粒。
8. 粗鹽乸雞粒15分鐘。
9. 蝦米，已浸好，倒去水分。
10. 冬菇、梅菜切粒。
11. 芋頭切粒。
12. 臘鴨脾及臘腸已出水2分鐘，清洗乾淨。
13. 切出臘鴨脾油，切絲。
14. 臘腸，切細粒。
15. 米洗好，用中火開始煮飯。
16. 雞粒調味：
a. 生粉1湯匙，撈勻
b. 油1茶匙，撈勻
c. 鮑魚汁1湯匙，撈勻
17. 飯已滾至起泡，轉慢火，加入臘鴨脾，臘鴨油放飯邊。
18. 芋頭，炸至金黃色。
19. 煲仔飯，分4邊，烘熟，每邊烘2分鐘。
20. 芋頭已炸好，倒去油分，開中火，放雞肉、蝦米、臘腸、梅菜及冬菇炒勻，炒2分鐘。
21. 隔去鑊中的油。
22. 另一邊煲仔飯內，夾起臘鴨脾，已在鑊中隔去油分的材料，放在煲仔飯中，用慢火再煲數分鐘。
23. 放已浸好的支竹在油中火煎一煎。
24. 另一邊鑊，放3湯匙豉油，放1湯匙糖煮溶，倒入碟仔，完成。
Claypot rice with taro in Chiu Chow style:
Ingredients:
Frozen chicken steak 2 Nos.
Taro 1/2 Nos.
Preserved vegetables 1 No.
Dried sea shrimps 3 tbsp
Mushrooms 5 Nos.
Cured duck's leg 1 No.
Chinese sausage 1 No.
Bean curd appropriate amount
Plain rice 3 measure cups
Preparation:
1. Chicken steak, defrost with tap water.
2. Preserved vegetables, soak in tap water for 1 hour.
3. Dried sea shrimps, soak in tap water for 5 minutes..
4. Soak the bean curd until it turns soft.
5. Mushroons, put in a bowl with water, microwave for 3 minutes, then soak for 30 minutes more.
6. Boil up a wok of water, soak the cured duck's leg and Chinese sausage in the water for 1 minute.
7. Chicken steak has been defrosted. Remove the skin and fat. Dice in small cubes.
8. Season the chicken cubes with cooking salt for 15 minutes.
9. Dried sea shrimps, has already been soaked well. Pour away water.
10. Mushrooms, preserved vegetables, dice in cubes.
11. Taro, get it diced.
12. Cured duck's leg and Chinese sausages have been soaked in boiled~up water for 2 minutes. Rinse thoroughly.
13. Cut out the fat of cured duck, then slice.
14. Chinese sausage, dice in small cubes.
Steps:
1. Rice has been rinsed well. Heat up at medium flame.
2. Season the chicken cubes:
a. Tapioca starch 1 tbsp, mix well.
b. Oil 1 tsp, mix well
c. Abalone sauce 1 tbsp, mix well.
3. Rice is started to boil up, turn to low flame, put cured duck's leg, cured duck's fat to be put alongside the rice.
4. Taro, to be deepfried to the colour golden yellow .
5. Claypot rice, turn around the pot 4 times with 2 minutes for each time.
6. Taro has been deep-fried well. Pour away excess oil. Heat up tbe wok at medium flame, fry well the chicken, dried sea shrimps, Chinese sausages, preserved vegetables and mushrooms for 2 minutes.
7. Pour away the oil on wok.
8. Pick up the cured duck's leg from claypot, then put everything in wok on top of rice. Heat up at medium~low for several minutes.
9. Fry the soft bean curd in wok for 1 minute. Put into the pot.
19. Melt 3 tbsp light soya sauce with 1 tbsp sugar at low flame in wok. Pour into a small plate. Serve.
煲仔飯 芋頭香 潮州 雞粒臘腸
鴨脾 在 20無限 Youtube 的評價
子薑鹹的原因 ，可能是太遲落糖
【20無限】的 飲食理念
天下食物 唯太 X 不能救 , X = 太鹹 太甜 太酸 太苦 太辣 太硬 太軟 太多 太少 太複雜 太麻煩 太多批評 等等
子薑酸梅炆鴨 / 用鴨脾 / Braised Duck with Pickled Plum Sauce and ginger【20無限】
鴨脾 在 {{越煮越好}}Very Good Youtube 的評價
⬇️⬇️English recipe follows ⬇️⬇️
嚇親人煲仔飯（2人份量）：
材料：
梅菜1棵
碎肉半斤
芋頭半個
臘鴨脾1隻
臘腸1條
膶腸1條
腍魚柳2塊
處理：
1. 梅菜，清水浸1小時，清洗乾淨，揸乾水，盡量切碎，放入肉碎中。
2. 梅菜肉碎調味：
a. 生粉2茶匙，攪勻
b. 油1湯匙，攪勻
c. 生抽1茶匙，攪勻
d. 糖1茶匙，攪勻
醃10分鐘。
3. 芋頭，去皮，切厚片，如果芋頭不夠香味，可直接塗砂糖在芋頭上。
4. 臘鴨脾、臘腸及膶腸，煲滾1煲水，出水1分半鐘，去油分及污漬。
5. 腍魚柳，每塊1開2，加入調味：
a. 生粉1茶匙
b. 油1茶匙
c. 香草粉1茶匙
醃10分鐘。
6. 夾起臘腸及臘鴨脾，清水沖洗乾淨。
7. 臘鴨脾，切出兩邊油脂，切幼條備用。
烹調：
1. 放2膠嘜米入煲仔。
2. 洗好米，加入8成水分。
3. 中火開始煮飯。
4. 滾起後，放臘鴨脾、臘腸、膶腸及免治豬肉，冚蓋，繼續煮。
5. 煮了3分鐘，放臘鴨脾油脂在煲邊。
6. 再放芋頭，冚蓋。
7. 轉中慢火，煲仔飯，分四邊烘，每邊烘2分鐘。
8. 另一邊，洗淨鑊，放1小塊臘鴨脾油加熱，轉慢火，加入豉油50毫升及糖1茶匙煮溶，倒入小碟。
9. 放魚柳落煲仔飯，繼續煮15至20分鐘。
10. 完成，可享用。
Pork meat claypot rice with cured meat:
Ingredients:
Preserved vegetables 1 No.
Minced pork meat 1/2 catty
Taro 1/2 No.
Cured duck's leg 1 No.
Chinese sausage 1 No.
Duck's liver sausage 1 No.
Fish fillet 2 slices
Preparation:
1. Preserved vegetables, soak in tap water for an hour. Rinse and squeeze. Dice well to be put in the pork meat.
2. Season pork meat with preserved vegetables:
a. Tapioca starch 2 tsp, mix well.
b. Oil 1 tbsp, mix well.
c. Light soya sauce 1 tsp, mix well.
d. Sugar 1 tsp, mix well.
Season for 10 minutes.
3. Taro, peel and thickly sliced. If you cannot feel the scent of taro, brush some sugar on taro.
4. Cured duck's leg, Chinese sausage and duck's liver sausage, boil up a pot of water, soak them in the water for 1 1/2 minute to remove the fat and dust on them.
5. Fish fillets, each fillet is to be divided into 2 shares. Season with:
a. Tapioca starch 1 tsp
b. Oil 1 tsp
c. Vanilla powder 1 tsp
Season for 10 minutes.
6. Pick up Chinese sausage and cured duck's leg. Rinse thoroughly.
7. Cured duck's leg, cut out the fat on 2 sides of its leg. Thinly slice.
Steps:
1. Put 2 plastic cups of plain rice in pot.
2. The rice has been rinsed well. Put 80% water of volume of rice.
3. Heat up the rice at medium flame in pot.
4. Put cured duck's leg, Chinese sausage, duck's liver sausage and minced pork after boils up. Cover up the pot. Continue to cook.
5. Put the fat of cured duck's leg alongside the rice after 3 minutes.
6. Put taro, then cover up the pot.
7. Turn to low flame. Claypot rice, turn around the pot 4 times with 2 minutes for each time.
8. On the other side, clean up the wok. Heat up a piece of cured duck's fat at low flame in wok. Melt sugar 1 tsp with light soya sauce 50ml in wok. Pour into a small plate.
9. Put fish fillet in pot. Continue to cook for 15~2 minutes.
10. Complete. Serve.
?煲仔飯系列10
https://www.youtube.com/playlist?list=PLkU_SdeTtB_Tuisabth907E6CxvfkUTGb
鴨脾 在 子薑酸梅炆鴨/ 用鴨脾/ Braised Duck with Pickled Plum Sauce ... 的八卦
子薑鹹的原因，可能是太遲落糖【20無限】的飲食理念天下食物唯太X 不能救, X = 太鹹太甜太酸太苦太辣太硬太軟太多太少太複雜太麻煩太多批評等等子薑酸梅炆鴨/ 用鴨脾/ ... ... <看更多>