陳家廚坊 到位豉油菜

[yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_separator title="" assign="left" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p>豉油皇餸菜做法看似十分容易,但豉油的質素以及用量都會影響到整道菜的口感。現在,「陳家廚坊」的陳生就同大家分享煮這道豉油皇鴨脷其中的訣竅。</p>{/content}[/wgt_tinymce_editor][yee_separator title="" assign="left" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p>陳家廚坊認為煮豉油皇的菜式有兩點十分重要:第一,要使用靚的豉油來煮;第二,豉油要用得到位,落得太多就會浪費,落得不夠餸菜則不夠味。陳生選用的是香港本土出產的「雙老頭抽」,以三湯匙豉油配半杯水煮半斤鴨脷的比例煮這道豉油皇鴨脷,所用豉油的味道全都進入鴨脷中,毫無半分浪費。</p>
<p>&nbsp;</p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<h4 style="font-weight: normal; line-height: 1.2em; font-family: sans-serif, Arial, Verdana, 'Trebuchet MS';">豉油皇鴨脷食譜</h4>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/3" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p style="text-align: right;">鴨脷 300克</p>
<p style="text-align: right;">雙老頭抽 3湯匙</p>
<p style="text-align: right;">冰糖 30<span style="line-height: 15.8079996109009px;">克</span></p>
<p style="text-align: right;">薑 4片</p>
<p style="text-align: right;">紹酒 2湯匙</p>
<p style="text-align: right;">水 125毫升</p>
<p style="text-align: right;">麻油 少許</p>{/content}[/wgt_tinymce_editor][/yee_column][yee_column width="2/3" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p>做法 :<br />1) 把鴨脷洗淨後氽水,再用清水沖洗,瀝乾。<br />2) 把老頭抽、冰糖、薑、酒和水放入鑊中煮沸至冰糖完全融化。<br />3)&nbsp;放入鴨脷,轉中火煮至收汁,加入少許麻油即成。</p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row]