發佈時間:14:00 2022-09-24
今日蔣怡(CoCo)會教大家做「簡易填鴨卷」,小朋友可以親手包裹,食得特別開心。明日(

簡易填鴨卷 Easy Peking Duck Roll
鴨胸價錢相宜,又容易處理,是簡便又美味的一餐。

分量:2至3人份 需時:35分鐘
材料:
鴨胸 2件
青瓜 1條
京葱(白色部分) 1條
鹽 少許
胡椒粉 少許
海鮮醬 1湯匙
Ingredients:
Duck breast 2 pcs
Cucumber 1 pc
Leek(white part) 1 pc
Salt some
Pepper powder a little
Hoisin sauce 1/4 cup
餅皮材料:
高筋麵粉
水 400毫升
鹽 1茶匙
Wrap:
Bread flour
Water
Salt 1 tsp

做法:
1. 鴨胸解凍洗淨瀝乾水分,在鴨胸皮的表面𠝹十字,不要𠝹穿鴨肉。鴨肉兩邊加鹽和胡椒粉略醃10至15分鐘。
Thaw the duck breast, wash and Dry. Score the skin, do not cut through the meat. Marinate the duck with salt and pepper for 10 to 15 minutes.
2. 鴨胸冷鑊下鍋,皮朝下,開中火煎至金黃色,反轉另一邊煎至金黃色及剛好熟。將鴨胸靜置10分鐘後切片。
Put the duck breast in a cold pan, skin side down, fry on medium heat until skin is golden brown, remove excess oil, turn over and fry until golden brown and cooked through. Let the duck breast rest for 10 minutes before slicing.

3. 青瓜切條,取京葱最外層打斜切細絲。
Cut the cucumber into strips. Take the out layer of the green onion and slice thinly at an angle.
4. 將餅皮材料混合成麵糊。
Mix the wrap ingredients together.

5. 用薄餅機或平底鍋將麵糊造成薄餅。
Use a crepe maker or pan to make crepes.
6. 餅皮捲上鴨胸、青瓜、京葱和海鮮醬即成。
Roll the duck breast, cucumber, spring onion and hoisin sauce with the crepe and serve.

小貼士:抹乾鴨胸水分才下鑊煎。
Tips:Pat dry the duck breast before pan-frying.