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粵菜系列 (三) (28 Dec 2003)

在廣州海鮮酒家,我們一樣可以品嚐到來自世界各地不同種類的海產,例如:皇帝蝦、斑蝦、瀨尿蝦、日本雪場白蟹、澳州的珍寶蟹以及來自曼谷的芙蓉蟹。另外,今集會為大家介紹經典粵菜燒乳豬,還會教大家怎樣炮製一隻靚乳豬。燒乳豬的第一個步驟,就是將隻?好了的豬仔用水煮三四分鐘,之後就要取出來過凍河,這個步驟完了之後就可以開始上醃料。豬仔上醃料後就可以上叉,這個過程非常考?夫,支叉上得不好隻豬就燒得不靚。還有,要加多幾條木棍將隻乳豬隔開,令其燒得更加均勻。此外,要用鐵線將這些豬腳紮緊,燒出來的乳豬就不會變形,完成了這幾個步驟,就可以上糖水。接著,要將乳豬掛起風乾二到三個小時,之後就要放入爐裏面,以細火烘乾一個多鐘頭,之後就可以取出來燒。在燒的時候要一邊替隻乳豬上油,這樣乳豬的皮才會燒得鬆脆,另外燒的時候豬皮會出現一些水泡,這個時候師傳就會用針將其弄穿,再燒個半小時就可以上?。
Program:
中國八大名菜
Publish Date:
Sunday, December 28, 2003
Station:
ATV
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LINGNAN UNIVERSITY FONG SUM WOOD LIBRARY
8 Castle Peak Road, Tuen Mun, N.T., Hong Kong. General Enquiries: (+852) 2616 8586
8 Castle Peak Road, Tuen Mun, N.T., Hong Kong. General Enquiries: (+852) 2616 8586