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卤鸭翅
![](https://epubservercos.yuewen.com/342227/16335325104015606/epubprivate/OEBPS/Images/img-670.jpg?sign=1739533711-TRnrLA0frPXvFoTUhAQh3ypKWvD6CSpO-0-ecd1fa66fd7ce3ff9400063563429a5b)
扫一扫跟孔瑶做美食
![](https://epubservercos.yuewen.com/342227/16335325104015606/epubprivate/OEBPS/Images/img-676.jpg?sign=1739533711-oX7O8EhxiMCwDwSLRimkzJ32lW6bkr8u-0-d95e98bd882b1e6af184566f8d9f05d7)
采购单 鸭翅10个,鸡蛋6个
调料 花椒5克,姜1块,香叶3片,干辣椒、八角各3个,桂皮1块,老抽1大勺,料酒、生抽、盐各2勺,冰糖适量
鸭翅洗净以后凉水入锅,调入料酒,用大火烧开,煮至浮沫溢出,捞出洗净备用图1;姜洗净,切片。
![](https://epubservercos.yuewen.com/342227/16335325104015606/epubprivate/OEBPS/Images/img-671.jpg?sign=1739533711-arhcXPX7qHSuqV81dzR8ef0WV4GJ0awx-0-892c6a576a6a675473a6fd5e0f05902a)
1
另取锅,鸡蛋冷水入锅,大火烧开后转中小火,煮约5分钟即可。煮好后捞出放凉水中,剥壳。往锅中倒入适量清水,放入鸭翅、冰糖和所有香辛料,添水没过食材,调入老抽,大火烧开图2,撇去浮沫;转中小火炖煮约20分钟。
![](https://epubservercos.yuewen.com/342227/16335325104015606/epubprivate/OEBPS/Images/img-673.jpg?sign=1739533711-ASIp0dxXnTRrVhGfQCFonpQYprqDBSvm-0-18cf7535b591e7cbedb684c7ccac8664)
2
鸡蛋剥壳后在表面轻划几刀以便入味图3,放入锅中。调入盐和生抽,中小火继续炖煮约30分钟图4,可以不用加盖,以免卤汁溢出。鸡蛋捞出放凉,鸭翅可放卤汁中浸泡过夜,浸入卤味图5。
![](https://epubservercos.yuewen.com/342227/16335325104015606/epubprivate/OEBPS/Images/img-672.jpg?sign=1739533711-7QEAg2o9DsdvcW7yK3G6ohDZVd94UpxE-0-3b33d494bc55b2b685ced8769f309fe2)
3
![](https://epubservercos.yuewen.com/342227/16335325104015606/epubprivate/OEBPS/Images/img-674.jpg?sign=1739533711-sAQhz4VsAYQnQKC33Q1mRgfywBgdJrgi-0-d932b432a938d4448278f20b152ab58a)
4
![](https://epubservercos.yuewen.com/342227/16335325104015606/epubprivate/OEBPS/Images/img-675.jpg?sign=1739533711-LKqO98INDPKVKtLal5JjxYQnD5BQqCjh-0-8e427026f3c6555a9aa465ac91fe98fa)
5
用过的卤水可以继续用来卤其他的食材,如鹌鹑蛋、鸡爪等,但要注意卤水取用时一定要烧开,建议冷藏保存不超过5天。
![](https://epubservercos.yuewen.com/342227/16335325104015606/epubprivate/OEBPS/Images/img-677.jpg?sign=1739533711-6DABCQomhWYg7Jip5MogjLoxpjV4h7Bk-0-15bdaa439c6066b621c0ff58971abdaa)
酱香四溢的卤鸭翅吃起来非常富有嚼劲,甜中带有一丝辛辣,开胃又下饭。