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原料
乳鴿: , 蒜: 200g, 姜: 10g, 香茅: 1根, 五香粉: 5g, 蒜香粉: 10g, 胡椒粉: 1g, 生抽: 30g, 雞粉: 5g, 鹽: 8g, 蜂蜜:
步驟
1***製作輔料***蒜用料理機打成泥,生薑和香茅切片
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2***製作主料***乳鴿肚子剪開,去掉內臟,洗凈。把乳鴿的腳剪掉(腳丫會烤焦)
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3輔料都倒在乳鴿上
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4調味料全部倒入,用手抓勻,腌制60mins
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5腌制好後,用水洗凈,把水擦乾
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6180度烤20mins,取出刷蜂蜜
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7再烤10mins後即可
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8裝盤
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小技巧
如果用吊爐烤:(1)肚子就不用切開,烤出來的形狀會更漂亮。(2)要刷脆皮水。脆皮水比例 紅醋:白醋:麥芽糖=1:1:1。做法:鴿子洗凈,用沸水撈熟,風乾(可以用電吹風吹乾),脆皮水澆一層,再風乾,放入烤箱180度30mins。