青(qing)(qing)椒鴨(ya)丁(ding)(ding)是(shi)北京(jing)市傳統的地方風味名菜(cai),屬于(yu)京(jing)菜(cai)系。以(yi)青(qing)(qing)椒和嫩(nen)鴨(ya)脯肉(rou)為主料,滑炒(chao)而成(cheng)。特(te)點是(shi)鴨(ya)丁(ding)(ding)香嫩(nen)宜(yi)口,青(qing)(qing)椒脆嫩(nen)鮮(xian)美。將(jiang)鴨(ya)脯肉(rou)切丁(ding)(ding)加(jia)蛋清、淀(dian)粉漿好;青(qing)(qing)椒切成(cheng)丁(ding)(ding); 將(jiang)鴨(ya)丁(ding)(ding)在(zai)溫油(you)(you)中滑透,炒(chao)勺內加(jia)入底(di)油(you)(you)后(hou)放青(qing)(qing)椒丁(ding)(ding)、蔥、糯米、料酒、味精(jing)、精(jing)鹽、白糖、醬(jiang)油(you)(you)、鴨(ya)丁(ding)(ding), 加(jia)少(shao)許炊芡炒(chao)勻(yun),出勺時淋上辣椒油(you)(you)即可(ke)。
鴨丁香嫩宜口,青(qing)椒脆嫩鮮美。
1.將鴨脯肉切(qie)丁加蛋清、淀粉漿好;
2.青椒切成丁;
3.將鴨(ya)丁(ding)在溫(wen)油(you)(you)(you)(you)中(zhong)滑透,炒勺(shao)內加(jia)入底油(you)(you)(you)(you)后放青(qing)椒丁(ding)、蔥、糯米、料酒、味精(jing)、精(jing)鹽、白糖(tang)、醬油(you)(you)(you)(you)、鴨(ya)丁(ding), 加(jia)少許炊芡(qian)炒勻,出勺(shao)時淋(lin)上辣(la)椒油(you)(you)(you)(you)即可。