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盐水鹅做法与配方
更新时间: 2020-10-29 00:00:00  

盐水鹅用食盐或用加八角等香辛料炒制的盐涂擦鹅体内腔和体表,用盐量150克左右,擦后堆码腌制2-4小时,冬春时间长些,夏秋时间短些,然后扣卤,再行复卤2-3小时即可出缸。

盐水鹅加工制作的季节不受限制,一年四季都可加工,特点是腌制期短,现做现卖,食之清淡而有咸味,具有香、鲜、嫩的特色。也可真空包装,高温高压杀菌后保质销售。虽然南京在历史上曾生产盐水鹅,但都是作坊式地现做现卖,不宜保存销售。

关键词: 盐水 做法 配方

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