2021年9月15日【今晚住誰家】紅麴醬作法不藏私大公開!
滷味不只是單吃,還能烹製出更多不同的料理
👉<< 汀汀陽陽 – 打工換禮 >>👈
藝人汀汀陽陽到 桃園八德這小巷弄裡
到【鼎太公紅麴滷味】來打工換禮🎁~
滷味對外國人來說~ 小編想🧐~ 應該是挺陌生的吧?
而這樣的組合~過程中會碰出甚麼有趣的火花呢😍?
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才在門口簡單的自我介紹~陳姊就來個下馬威~催促著2位趕緊上工 ~
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首先是先把滷好的 紅麴滷味撈起、瀝乾 ~
🌟讓滷汁瀝乾最大的原因是【避免又泡在滷汁裡,讓滷味太鹹】
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倒入盤子裡後~ 好讓滷味放涼
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這重複撈起、瀝乾的動作讓陽陽的手開始酸了😆~
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鼎太公這10幾年來~ 陳姊總是親力親為的做好每件事情,也練就了她一身的好功夫🤩~
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🌟剛滷完的滷味是很脆弱的喔,輕輕一碰就很容易讓滷味脫皮、破損而影響賣相。
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而鼎太公堅持把最好的 給消費著
只要是賣相不好的就會全部打入NG品 降價賣給消費著
所以滷味也是要輕輕呵護的喔~🥰
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學完了滷味的一小步驟~ (每個細節都是美味的關鍵喔😉)
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汀汀陽陽打工時的小確幸【試吃時間】😋💝
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品嚐後的好滋味😋😍~
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接著~要來學習做鼎太公的靈魂【紅麴醬】
製作紅麴醬的食材有【圓糯米、水、紅麴米、白麴】
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1 – 將圓糯米泡水 靜置一晚
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2 – 將泡發一晚的圓糯米蒸熟
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🌟蒸圓糯米須至少30分鐘~ 這時可以先製作紅麴醬料
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3 – 先將紅麴米倒入缸內、 再加水 蓋上蓋子再靜置一晚
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🌟 記住!!! 蓋子不要密封~ 留一點縫讓它透氣
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這是泡好所呈現的的樣子
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將已蒸熟的糯米取出、攤平 ~ 然後放涼
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4 將已放涼的糯米,放入缸裡 與紅麴米混合均勻
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🌟紅麴對人體有何幫助呢?
(再補身體時台灣人普遍會吃麻油雞,而馬祖人吃的就是紅麴。)
✔紅麴吃了不燥、但麻油雞會燥熱。
✔馬祖男人冬天時也會去捕魚,會吃紅麴【強身】
✔更不用說紅麴能調節自身免疫系統等等好處….
👍長期吃紅麴可是會把身體調節的非常好唷
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5 – 再泡好的紅麴缸裡放入 白麴
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🌟【白麴】是可以加速發酵的東西
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最後的步驟就是~ 一個星期去攪拌一次,持續2個月~ 就完成【紅麴醬】啦🤤🤩✌
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👉進入下一堂課 👈
【 滷 ~ 紅麴鴨翅 】
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首先準備的食材有 : 新鮮鴨翅。
調料有 : 老滷汁、紅麴酒、紅麴醬、爆香過的油
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1 – 首先燒一鍋熱水,將鴨翅放進熱鍋中 汆燙去腥
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2 – 汆燙好後~ 在清洗一次後一支一支的檢查是否還有毛
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拿乾淨的鍋,放入老滷汁
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🌟這老滷汁可是鼎太公開業至今已10幾年囉~【非常珍貴的老滷汁】~
每一次熬滷~ 那香味的層次 及 厚度😍
每堆疊的後韻更是長年的積累~ 是無法用化學成分 能去調和而成的寶藏喔。
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3 – 將已處理好的鴨翅放入鍋中
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準備 中藥
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中藥有 : 草果、羅漢果、桂皮、陳皮、丁香、八角、桂枝、百草…等等20幾種中藥
把中藥全部用碎
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準備 紅麴酒
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準備 釀好的紅麴醬
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把所準備的配料 和 用蔥薑蒜所爆香的油 全部混和在一起
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即 呈現此刻這個樣子
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調和過後~ 挖出你所需要的分量
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4 – 將配料倒入鴨翅鍋中
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5 – 全部攪一攪~
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蓋上鍋蓋 ! 滷製約一個半小時
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香噴噴的【紅麴鴨翅】就出鍋啦~
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鼎太公紅麴滷味 還有其他變化的吃法喔🥰~
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無論是 三杯、蔥爆、或是蒸的~ 你有創意😉就會是飯桌上獨特的一道菜
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🌟【三杯紅麴滷雞翅】上課啦~🌟
首先~ 薑、蒜頭、辣椒等配料先切片
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鍋中倒入 麻油 熱鍋~ 將 薑爆香
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把切好的蒜頭、辣椒等配料 一起在鍋中爆香
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倒一包【鼎太公紅麴雞翅】入鍋中
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倒入料理米酒 至鍋邊 、最後起鍋前 撒上九層塔 增加風味
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🌟就完成了美味的一道【三杯紅麴滷雞翅】🌟
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來聽聽看陽陽對三杯紅麴滷雞翅的評價吧🤤~
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🌟鼎太公特別推薦商品【紅麴里肌燒肉】🌟
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只要將前面所製作的紅麴醬
醃在任何你想醃製的食材上~都可變化出不一樣的口味及吃法唷
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喜歡烤肉的~ 非常推薦【紅麴里肌燒肉(無油)、紅麴五花燒肉(帶油)】唷
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【紅麴里肌燒肉】是沒有油的唷
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陽陽對里肌燒肉的味道是如何呢?
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🎊打工結束囉✌~
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