鴿鬆生菜包經典英國做｜鴨肉代替爆好味道鑊氣最重要｜炒得乾身香口不出水是重點｜生菜脆口爽吃後生財好運你做到 Lettuce Wrap w/ diced Duck meat Eng Substitles скачать в хорошем качестве

鴿鬆生菜包經典英國做｜鴨肉代替爆好味道鑊氣最重要｜炒得乾身香口不出水是重點｜生菜脆口爽吃後生財好運你做到 Lettuce Wrap w/ diced Duck meat Eng Substitles

鴿鬆生菜包經典英國做｜鴨肉代替爆好味道鑊氣最重要｜炒得乾身香口不出水是重點｜生菜脆口爽吃後生財好運你做到 Lettuce Wrap w/ diced Duck meat Eng Substitles （Repost 重新上載） *因字幕出錯關係，於一月二十九日上載的鴨鬆生菜包重新上載，不便之處敬請原諒。 過時過節當然要吃點傳統的菜式，鴿肉生菜包大家有沒有掛住呢？ 鴿肉我會用鴨肉代替，加上其他切得精巧的配料，所有的香味 鮮味 甜味 共冶一爐。加點海鮮醬，以浸過冰水的生菜包著來吃，令人非常難忘。 今次我會教大家在家都可以做到大酒樓級的水準還有好消息帶給大家 現在李錦記的產品，在各大亞洲超市好像華南行 Starry Mart之外，西超的Tesco和Sainsbury's 都有特價，快點買齊醬料，一起整啦！ 4人份 如意鴨鬆生菜包 材料： 冬荀 2個 乾冬菇 4-5隻 鴨肉 （腿肉或胸肉） 300克 馬蹄 6粒 西芹 1塊 洋蔥 半個 臘腸 1條（可選的） 西生菜 1個 李錦記海鮮醬 適量 冬菇調味： 李錦記特級鮮味生抽 1茶匙 水 1湯匙 糖 1茶匙 李錦記特純芝麻油 1茶匙 生粉 1/4茶匙 調味： 鴨肉醃料： 薑茸 1茶匙 糖 2茶匙 李錦記特級鮮味生抽2茶匙 李錦記舊庄特級蠔油 1湯匙 水 ½湯匙 生粉 ¼ 茶匙 蠔油芡水： 李錦記舊庄特級蠔油 1茶匙 水 3湯匙 生粉 1茶匙 其他備用調味： 李錦記特級老抽 2茶匙 李錦記純正芝麻油 2茶匙 紹興酒 1湯匙 During festivals, of course, we have to eat some traditional dishes. Have you been missing pigeon meat lettuce wraps? I will be using duck meat as a substitute, along with finely chopped ingredients, combining all the aromas, umami, and sweetness into one dish. Adding a bit of Hoisin sauce and wrapping it in lettuce makes it perfect for serving. This time, I will teach you how to achieve this dish at home. And here’s some good news I want to share: Lee Kum Kee products are on sale at major Asian supermarkets like WahNanHong and Starry Mart, as well as at Western supermarkets like Tesco and Sainsbury's. Hurry and gather your sauces so we can cook together! Delightful Duck Mince Lettuce Wraps 4 Servings Ingredients: 2 Bamboo shoots 4-5 Dried Shiitake Mushrooms 300g Duck Meat (thigh or breast) 6 Water Chestnuts 1 Celery Stalk ½ Onion 1 Chinese Sausage (optional) 1 Iceberg Lettuce Appropriate amount of Lee Kum Kee Hoisin Sauce Shiitake Mushroom Seasoning: 1 tsp Lee Kum Kee Premium Light Soy Sauce 1 tbsp Water 1 tsp Sugar 1 tsp Lee Kum Kee Pure Sesame Oil ¼ tsp Potato Starch Duck Meat Marinade: 1 tsp Minced Ginger 2 tsp Sugar 2 tsp Lee Kum Kee Premium Light Soy Sauce 1 tbsp Lee Kum Kee Premium Oyster Sauce ½ tbsp Water ¼ tsp Potato Starch Oyster Sauce Thickening Sauce: 1 tsp Lee Kum Kee Premium Oyster Sauce 3 tbsp Water 1 tsp Potato Starch Other Seasonings: 2 tsp Lee Kum Kee Premium Dark Soy Sauce 2 tsp Lee Kum Kee Pure Sesame Oil 1 tbsp Shaoxing Wine Facebook:   / yourkitmak   Instagram: kitmakattack YouTube: yourkitmak #HongKongClassic #OldHongKongFood #kitmak食譜 #食譜 #經典系列 #經典食譜 #懷舊菜