Wednesday 25 January 2012

自家製廣東燒鴨團圓迎新歲 ( 賀歲美食 ) Homemade Guangdong Style Roast Duck ( Chinese New Year Meals )


每年的團年飯,之前我都會很民主地讓丈夫和兒女點菜。特別是自從孩子離家在外唸書後,我更想他們吃到平時自己不會弄的食物。怎知三年下來,他們的要求都是差不多相同的,令這個老媽子有點小廚無用武之地。

今年,我決定也投ニ票,把兒子的咕嚕肉改為廣東燒鴨,老公的芋頭燜扣肉改為芽菇燜瘦豬腩。
就是這小小的改變,也差點導致民情有點騷動。尤其因為女兒可以保留她挑選的蒸魚和蒜蔥辣汁大蝦。後來我答應老公把冬菇燜雞改為白切土雞蘸羌蔥油,兒子可以點豆沙鍋餅作我們晚間的甜點,代替紅豆沙湯丸。一場飯碗裡的小風波才告平息!


我喜歡早起,除了感覺上有較多時間應用之外,我還可以看到每天太陽初昇時,屋後山坡上天邊不同的色彩變幻。

那一杯茶的靜坐,是我與大自然的獨處。一天中,屬於我們之間的時間可能也只有那十分鐘。四季的交替,歲月的更新,都讓我默默地看到。



回到廚房,馬上洗手作羹湯。首先當然是要把鴨先處理好和醃著。


然後便把湯料:蓮藕、甘筍、粉葛、汆過水的肉排、蜜棗、圓肉、粟子、魷魚乾和冬菇等洗淨注水下瓷鍋煲老湯。

跟著便燒水浸土雞,水沸後放入,蓋著再滾開便馬上轉用小火浸 45 分鐘。浸好過冷水,瀝乾後待涼便可以置冰箱冷凍,切時整齊,吃時爽滑。


接著便燜芽菇無皮豬腩。


然後用尖利刀 ( 或剪刀 ) 切開蝦背殼,挑出蝦腸,放滾油中略炸至轉粉紅色,撈起瀝乾置鋪了廚紙的碟上吸油備用。


煲飯蒸魚。我是用大電飯煲的。飯開始煲後 5 分鐘,把鋪了羌絲的魚放飯面的三腳小蒸架上,與飯一起煲好(約10 分鐘 ),保溫 ( 約 15 分鐘 )。開飯時把碟中的水傾去,熱油爆香一些蔥絲,淋上鋪了莞茜和生蔥絲的魚上,灑上生抽便成。



白切雞、燒鴨斬件上碟。


臘腸汆水爆香炒白菜。


爆香小紅蔥蒜蓉辣椒,下大蝦調味料,灑酒炒熱上碟。


可以開飯了。



一頓簡單的團年飯,吃得滿足又愉快。


自家製廣東燒鴨

材料:

A)好質素的鴨一隻約 3.2 kg
(我用的是 Cherry Valley 櫻桃谷牌,皮瘦肉厚。這 size 不是小型,但適合燒烤,烤好後可以分兩餐吃。)

B)
海鮮醬 3 湯匙
磨豉醬 1 1/2 湯匙
麥芽糖或蜂蜜 4 湯匙
鹽 2 茶匙
米酒或雪利酒 ( Shirley wine ) 1 - 2 湯匙
五香粉 2 茶匙
蒜蓉粉 2 茶匙
薑粉 1 茶匙
糖 1 湯匙

醃鴨容器/盤 1 個
大烤盤連離底烤架 1 個

做法:

1)  把鴨的內部和多餘脂肪清除切割,內外清洗乾淨,置一大鍋滾水中川燙數分鐘。取出瀝抹全乾。用 1 雙筷子從頸部穿出尾部,把鴨 '站' 起來靠在煲內置一旁風乾半小時以上。

2)  將 B) 料全部置小鍋內用小火溶化稀釋,把鴨平躺於容器/盤上,把 B) 料倒在鴨上和內腔,上下裡外塗勻,醃 2 小時以上。期間每半小時把鴨反轉一次,每次都把醬料重覆塗勻。

3)  預熱焗爐至 200 C / 400 F / Gas 6,大烤盤底鋪錫紙,把鴨置大烤盤的架上,放進焗爐內。將餘下醬汁置碗中備用。

4)  30 分鐘後將鴨取出,用小掃子抹上一層醬汁,把鴨反轉,也抹上一層醬汁,置回焗爐內。

5)  現在開始要留意鴨身的顏色轉變,15 分鐘後取出看看,如果沒有燒焦跡象的話,用小掃子抹上一層醬汁繼續燒烤15 分鐘,如有燒焦樣子則把焗爐調至焗爐調至 180 C/ 350 F/ Gas 4 和輕蓋上一張錫紙。如此總共烤30 分鐘至紅黃酥脆。

6)  把鴨反轉  ,以 180 C/ 350 F/ Gas 4 溫度繼續烤 15 分鐘, 取出,把鴨反轉 ,繼續燒烤15 分鐘。燒烤前後過程共 1 小時 30 分鐘。

7)  取出用長鋼針剌進腿部,流出粉紅汁液便還未熟,放回 180 C/ 350 F/ Gas 4 溫度的焗爐再烤 10 - 15 分鐘。如流出的汁液是無色或淡褐便是熟了。

8)  把燒鴨取起置碟上,用錫紙或烘焙紙輕蓋著,至少一小時後才斬件上桌。


小心留意:

因為每個焗爐的性能不同,燒烤過程要小心留意。如果擔心會烤焦的話,可在第 5) 步驟塗醬汁後輕蓋上一張錫紙,但不要包著,以免皮不會酥脆。





15 comments:

  1. 很豐富的晚餐!@@
    豆沙鍋餅和菠蘿咕嚕肉也是我們最喜愛的菜!
    (昨天就買了一個新鮮菠蘿,想做菠蘿炒飯:))
    啊,Jane是否每天都會到菜市場買菜餚的材料啊?

    那山坡的日出景色好美!!!
    早起的確有更多時間可用,
    這幾天都晚睡,早上不願起床,真的要改改才行!

    其實,每次返港,當媽問我們最想吃什麼,
    我說都是那幾樣,特別是炒米粉。
    最想念的還是媽媽做的味道。^^

    ReplyDelete
  2. 流晒口水~~~ 仲可以点菜,好嘢嚄!

    我今年都好成功,鲍鱼猪肚胡椒鸡汤,好好味吖~~

    猪脚醋都可以见人。

    但系,第一次焖鸭衰咗咯,焖的太绵烂~~

    ReplyDelete
  3. Hi Jane,

    Have you ever thought about turn your home into the Bed and Breakfast business ? Your house has a beautiful view and your cooking is super. Thanks for sharing your delicious recipes with us.

    Amanda

    ReplyDelete
  4. Dear Miss,

    多謝你喜歡。原來你們的口味也跟我兒子差不多 :)
    啊真的嗎?唔 ... 想起菠蘿炒飯也很想吃!
    我通常一星期只會去離家一小時車程的曼城那裡一次,買齊週內所需的新鮮食材和補充多少家中櫥櫃裡的乾貨。西人超市也只一星期去一趟。買回的魚肉類多數會存於 freezer, 要用時才拿出來解凍。
    我覺得早起的我頭腦較清醒,真怪!
    你說得對,仔女們都是這樣說,很懷念我做的這些那些諸類。

    ReplyDelete
  5. Dear 非一凡,

    你都知啦,細路大了就要像好朋友般對待,凡事有斟酌他們才和你有商有量嘛對不對!
    你這麼忙,還有時間弄這麼多美味佳肴,家人有口福了。
    哈哈你算勇敢,燜鴨唔易做,但我相信你的仍然很好味 :D

    ReplyDelete
  6. Dear Amanda,

    You’re so nice. Thank you very much for your compliments and your kind thoughts. I don’t know if we have what it takes to be running a B & B business successfully. We’re too free spirited and lacking of disciplines, our guests may end up not having their breakfast ready when they get up ... or bedrooms tidied when they come back ... etc. :)
    I’m glad you enjoy reading my blog and the food I cooked, and to come here and tell me as well, much appreciated!!

    ReplyDelete
  7. Omg wow Jane! You've out done yourself again! Making your own duck at home! That's so impressive!
    My mum's always complaining about the roast duck in Melbourne I should tell her to make her own hahaa :)

    hope you had a wonderful CNY with the kids ~

    ReplyDelete
  8. Dear Daisy,

    Thank you, you’re so sweet! Living abroad, if you miss food that you use to have at home, then you’ll have to make them yourself or you wouldn’t get them often enough. I suppose roasting a duck is no different to roasting a turkey, practice made perfect, though mine was far from perfect !

    Hope you had a lovely CNY time in HK with your family too.
    May year of the Dragon continue to bring you good health, joy and happiness!!

    ReplyDelete
  9. 我覺得呢餐飯好唔簡單啊,我看我20年後都做不出來!hehe!樣樣都好美味!我現在已煩惱,攪得d薯仔黎,肉又變凍!在學習如何將毎碟餸都熱住咁上桌⋯

    鴨,我都好想做,剛才入貨時見到價錢,腳步!鴨胸400克盛惠850港紙!鴨脾平少少,沒全鴨賣!我會跟妳的食譜,做燒雞!:p ,

    June:)

    ReplyDelete
  10. Dear June,

    我看你雖然小小年紀卻非常能幹,也十分謙虛。
    剛去你那兒看了你蒸的四底糕,全部都成功,相信也一定美味無比!
    功多藝熟,多做和實習便行了。
    只要記著失敗乃成功之母,有甚麼困難都會成為下次的心得
    加油啊,我為你打氣!

    ReplyDelete
  11. Dear Jane,

    跟你拜個晚年喔.看到你照片中的美景,早起都值得了.雖然只有短短10分鐘,但相信那也是能獨處的珍貴時分,對吧!?

    這整桌的年菜,真的讓人胃口大開.深深感到你兒女的幸福喔:D!下回我也要試試你的廣東燒鴨,超好吃的!

    ReplyDelete
  12. Dear fish,

    謝謝你。恭喜恭喜!!
    說得對,有時一點屬於自己的瞬間特別顯得寶貴,特別是在一天之始。

    不知是否功多藝熟,煮了這麼多年的關係,我覺得做幾味家庭菜,餵飽一家人,是很開心又不難做的。相信 fish 你也是一樣啊!再祝闔府新的一年更吉祥喜樂!!

    ReplyDelete
  13. What a feast!All dishes look so yummy. Bookmarked your roast duck recipe immediately, shall try after New Year, ^_^

    ReplyDelete
  14. Dear Sonia,

    Thank you, but not at all. Your new year dinner dishes were a lot more exciting and far more difficult to do, I would like to learn how to do your Braised pork knuckles even if I don’t have the sea cucumbers :D

    ReplyDelete
  15. hi Jane,

    overlooked this wonderful menu for almost a year! so i should start to arrange this for the coming new year dinner. when i was little, i used to help my grandMa to prepare Chinese new year dinner. she has similar as your one indeed. and when i was about 15, i prepare the family gathering dinner (for about 12 peoples), but my menu of course was not that splendid but still need to have 9 dishes as my father idea! . and now i am living in luxembourg with my daughter and my hubby, your menu probably too big for us, but just too tempting to cook them all. thanks Jane

    ReplyDelete