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能卤的食材有哪些

更新时间: 2020-10-19 00:00:00     

能卤的食材及具体分析如下:

全鸭、鸭腿、鸭腔:大火煮开,卤制时间不得超过30分钟。鸭爪、鸭头、鸭翅、锁骨、鹌鹑、半边鸭:下锅即开始计时,卤25分钟起锅。莲藕:下锅即开始计时,卤12分钟、泡10分钟即可。卤鸭肠:将老汤烧至70至80度,下入盐140克、鸡精250克、色素少许,卤约8分钟即可出锅。鸡翅尖、鸭舌、鸭肝、鸭心、鸭蛋、小龙虾、螃蟹:其中鸡翅尖卤5至8分钟,鸭舌、鸭肝、鸭心卤8分钟,小龙虾卤15分钟,螃蟹卤15至20分钟,卤制小龙虾、螃蟹时不能加色素。

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