香脆片皮鴨英國輕鬆做｜簡易自製薄餅片煙韌鬆軟好好食｜4大貼士醃料上皮免封針簡易方便0失敗｜剪走一部香噴噴輕鬆更清新｜ 真正享受吃片皮鴨的自由 Crispy Peking Duck (Eng Sub.)

香脆片皮鴨英國輕鬆做｜簡易自製薄餅片煙韌鬆軟好好食｜4大貼士醃料上皮免封針簡易方便0失敗｜剪走一部香噴噴輕鬆更清新｜ 真正享受吃片皮鴨的自由 Crispy Peking Duck (Eng Sub.) 英國Chinese Take away 和超市都有片皮鴨賣，難食得好得人驚！鴨肉又乾又柴，亞超的現成薄餅片難食到如食紙皮一樣！英國鴨本身咁好食，點解不自己整？我今次將不必要的醃料和細節都簡化，也用簡單方法自製薄餅皮，讓大家都能在家0失敗到做。真心好好食！ 材料： 鴨 1隻 (約 1.8kg) 醃料： 鹽 1.5茶匙 糖 1.5茶匙 五香粉 1.5茶匙 柱候醬 1.5茶匙 （optional) 海鮮醬 1/5茶匙 (optional) 上皮水： 麥芽糖 10克 米醋 30克 薄餅（10-12片）： 水 300-350ml 中筋麵粉 200克 鹽 少許 油 少許 配料： 青瓜 京蔥絲 甜麵醬（鴨醬） 沙糖 Crispy Peking Duck Made Easy in the UK Peking duck is available at Chinese takeaways and supermarkets in the UK, but often it's disappointing—dry and tough meat, and the ready-made pancakes taste like cardboard! Since duck can be so delicious, why not make it yourself? This time, I've simplified the unnecessary marinade and details, and provided an easy way to make the pancakes so that everyone can achieve zero-fail results at home. Trust me, it tastes fantastic! Ingredients: Duck: 1 whole (around 1.8kg) Marinade: Salt: 1.5 teaspoons Sugar: 1.5 teaspoons Five-spice powder: 1.5 teaspoons Chiu Chow sauce: 1.5 teaspoons (optional) Seafood sauce: 1/5 teaspoon (optional) For the Skin Coating: Maltose: 10 grams Rice vinegar: 30 grams For the Pancakes (10-12 pieces): Water: 300-350 ml All-purpose flour: 200 grams Salt: a pinch Oil: a little Accompaniments: Cucumber Shredded scallions Sweet bean sauce (duck sauce) Sugar Enjoy the true freedom of savoring crispy Peking duck! The other old Hong Kong Classic dishes: Old Hong Kong Style Russian Beef Rice in rich meat sauce    • Beef Stroganoff Rice in Hong Kong Style th...   Classic Hong Kong Ying Yan Fried Rice    • Tai Chi Ying Yang Fried Rice - Classic Hon...   Old Hong Kong Deep Fried Chicken leg    • Video   Facebook:   / yourkitmak   Instagram: kitmakattack YouTube: yourkitmak #HongKongClassic #OldHongKongFood #kitmak食譜 #食譜 #經典系列 #經典食譜 #懷舊菜