Delicious practice of Beijing roast duck one
Materials of Beijing Roast Duck
Clean duck (about 2000g) 1 bird, soy sauce, sweet sauce 1 dish, maltose 10g, onion 1 dish, salt, cooking wine, and some tea cakes or sesame cakes.
Beijing roast duck
1. Choose a complete duckling, gut the duckling, and chop off its claws.
2. Boil a pot of boiling water, lift the pot and pour it directly on the duck skin. The purpose is to make the duck swell and plump until the whole duck skin is expanded, but don't burn the duck skin.
3. Mix the salt, cooking wine, soy sauce and onion, brush it on the duck, brush it several times, and marinate it in the refrigerator for 24 hours.
4. String the ducks on the rotating shaft and pay attention to the center of gravity of the ducks.
5. Preheat the oven at 200℃ for 5 minutes, and send the duck into the oven with the handle of the grill.
6. Bake the duck at 200 degrees for 5 minutes, then at 160 degrees for 40 minutes, and bake the duck until it is completely brown. The duck out of the oven seems to be painted with bright paint. Finally, brush maltose on the duck and bake it for 5 minutes.
7. Serve the lotus leaf cake, sesame seed cake, other condiments and sliced duck on the table in advance.
Delicious Practice 2 of Beijing Roast Duck
Materials of Beijing Roast Duck
2.5 kg of frozen duck, half a potato, half a carrot, half an onion, half an apple, several mushrooms and a spoonful of baking powder.
Beijing roast duck
1. Thaw the ducks, remove the hair and clean them up.
2. The duck cuts off the part above the neck.
3. Pour cold water into the pot, add green onions, ginger slices, garlic slices, a spoonful of baking powder (not necessary) and cooking wine. Duck, fire, scalding.
4. Drain the surface of the duck after drowning and sprinkle with pepper powder.
5. Put everything in the seasoning into a large bowl, and add water to make the juice.
6. Soak the duck in the sauce for one night.
7. Cover the plastic wrap and put it in the refrigerator for one night. Take the soaked duck out the next day, tie it with cotton thread and hang it in a ventilated place to dry. When the rice is dry, brush it with a layer of repetition 1.2 times.
8. Half a potato, half a carrot and half an onion, cut into small pieces and several mushrooms, put them in a bowl, sprinkle with appropriate amount of salt, black pepper and corn oil and mix well.
9. Mixed vegetables and apples are stuffed from the duck's ass.
10. After the vegetables are stuffed into the duck's ass, seal them with toothpicks. Tie the duck leg with cotton thread.
1 1. Insert the grill and brush the surface with the juice mixed with soy sauce and honey.
12. Wrap the duck wings and legs with tin foil to avoid easy paste when baking, and sprinkle rosemary on the surface.
13. preheat the oven to 200 degrees, put the grill in the rotary knob of the oven, and put a baking tray on the lower floor for duck oil. Start roasting, the time depends on the size of the duck, and it is suggested that 1.5 hours -2 hours. Brush 1-2 times with honey and soy sauce to increase the color.
Three delicious ways of Beijing roast duck
Introduction to the recipe: the color is persimmon red, the skin is crisp and the duck meat is tender and fragrant.
Materials of Beijing Roast Duck
Ingredients: 2500 grams of Beijing stuffed duck,
Accessories: 50g of winter vegetables,
Seasoning: 5g of salt, 50g of sweet noodle sauce, 5g of sesame oil and 30g of honey.
Beijing roast duck
1. Slaughter and bleed the duck, scald it thoroughly in 60% to 70% hot water, take it out, push it backwards from the breast by hand, remove most of the hair, wash it in a cold water basin, remove the fine hair with tweezers, cut off the double bones of claws and arms, and pull out the tongue;
3. Open a small mouth along the ribs from the left arm, take out the internal organs, open from the neck, take out the crop, wash it inside and outside, and rinse it with boiling water;
4. Beijing and winter vegetables are grouped into groups and put into the abdomen;
5. Wipe the skin evenly with salt water first, then with honey, block the anus with straw knots, insert the trachea under the leg bones, inflate it, and let the air circulate to dry;
6. Heat the furnace with straw, then use the burned straw ash to evenly press the strong fire, hook the throat with a duck hook, put the other end through with an iron bar, hang it outside, hang the duck in the furnace, seal the oven door, and cover the upper mouth;
7. Bake until the duck is persimmon red, and then it can be baked;
8. When eating, start with the lower part of the duck neck and the upper part of the crop, and slice the whole body into pieces and put them on the plate;
9. Wash the radish, cut it into butterflies and put it in a dish;
10. Remove the roots from the onion, wash it, cut it into chopped green onion, and put it in a dish;
1 1. Serve butterfly radish, chrysanthemum onion and sweet noodle sauce with duck slices;
12. Slice the duck leg lean top blade and put it on the plate;
13. Dig out duck oil, chop it up and put it on the lean side;
14. The duck head is broken and placed on both sides of the lean meat;
15. Put the Beijing and winter vegetables in the duck's stomach on the edge of the plate and serve them on the table;
16. Duck skeleton can be boiled in soup and boiled with mung bean noodles.
Four delicious ways of Beijing roast duck
Materials of Beijing Roast Duck
Main ingredients: half a slice of duck.
Ingredients: Apple 1 piece.
Seasoning for boiling duck: ginger 1 piece, 2 shallots, star anise 1 piece, fragrant leaves 1 piece, pepper 10, fennel 10, dried red pepper 1 piece.
Coloring seasoning: 50g of braised soy sauce and 50ML of homemade bayberry wine.
Crispy seasoning: 2 tablespoons honey and 2 tablespoons homemade bayberry wine.
Beijing roast duck
The process of duck boiling to remove fishy smell;
1. The purchased ducks use plucking pliers to pluck the residual fine hairs on the duck skin, and then rinse them with cold water (Tips 1 of Huixin Intimacy: It's best to buy ducks at the chilled counter in the supermarket, with quality guarantee, and there are usually half pieces of ducks sold in the supermarket, so it's absolutely enough for a family to stutter. The purchased ducks have been cleaned, but occasionally there are residual fine hairs. For the sake of taste and hygiene, it is recommended to pluck the residual fine hairs).
2. Spread 1/2 teaspoons of salt evenly on both sides of the duck.
3. Massage and rub the duck repeatedly with your hands for several times, and rinse the duck with clear water (Huixin Intimate Tip 2: Massage the duck with salt can remove the fishy smell and greasy taste of duck meat, because salt has a good osmotic pressure effect).
4. Put enough cold water into the pot, and add the prepared ginger, onion, star anise, fragrant leaves, pepper, fennel and dried red pepper.
5. Bring the fire to the boil, and continue to cook for 30 minutes until the spices are fragrant. Turn off the fire and let the spice water cool (Tips 3: You can cook the spice water for a while to make the fragrance fully emit).
6. Put the duck in the cooled spice water and cook it over high fire (Tips 4: Add the duck after the spice water is cooled. If the duck is put in the hot spice water, the skin of the duck will instantly solidify when it is heated, which will affect the taste of the duck).
7. Cook until the water boils, and the surface is splashed.
8. Turn the duck over, continue to boil the water, and turn off the fire (Tips 5: The duck doesn't need to be boiled for too long, just boil until the water boils. If the duck is boiled for too long, the brush will easily cut the duck skin when brushing the sauce behind, which will affect the appearance of the duck).
The coloring and air-drying process of ducks;
1. Pour 50ML braised soy sauce into a small bowl.
2. Pour 50ML of homemade bayberry wine.
3. Stir well into plum sauce, and dip a proper amount of sauce with a brush.
4. Take the boiled duck out and put it on a plate. Brush several layers of sauce evenly on the surface of the duck while it is hot. I brushed it three times.
5. Don't forget to turn the duck over, and brush three layers of sauce evenly in the duck cavity (Tips 6: The sauce can be determined according to your own preferences, and the purpose of brushing sauce is to color the duck).
6. Hang the colored duck in a ventilated place with a rope and air-dry the sauce until the duck skin is dry (Tips 7: Air-dried duck is one of the elements to ensure the crispy duck skin).
Roasting process of ducks;
1. Prepare the grill that comes with the oven.
2. Spread a layer of tin foil on the grill, and slice the apples on the tin foil.
3. Put the air-dried duck on the apple slices, and wrap the parts of the duck that are easy to burn, such as duck legs and bones, with tin foil. (Tips 8: Put the apple slices at the bottom of the duck meat, and the apple slices can play a supporting role, so that hot air can enter under the duck, forming convection from top to bottom, and the duck is heated evenly; At the same time, the aroma of apples is emitted to the surface of ducks during the baking process, which can remove the greasy taste of ducks.
4. Lay a piece of tin foil on the bottom of the baking tray.
5. Preheat the oven at 200 degrees 10 minute in advance, put the baking tray on the penultimate floor of the oven, and put the grill on the middle floor of the oven, and bake at 200 degrees for 30 minutes.
6. After the oven stops working, take out the grill with insulating gloves, turn the duck over, and put it in the middle layer of the oven to continue baking at 200 degrees for 30 minutes (Tips 9: Adjust the oven temperature and time appropriately with the actual temperature of your own oven, because the factory temperature setting of each oven is different, some ovens have higher internal temperature than the preset temperature, and some have lower internal temperature).
7. Self-made bayberry wine and honey are mixed into plum-flavored honey juice as crispy juice (Huixin intimate tip 10: crispy juice is not the only formula, honey and white vinegar can be used; Honey and edible oil, honey and any fruit wine can also be used.
8. Take out the roasted duck and brush a layer of plum honey juice evenly on the surface of the duck.
9. Put the grill in the oven and continue to bake at 200 degrees for 20 minutes. (Tips 11: Brush the crispy juice and bake for a while, so that the crispy juice will solidify on the surface of the duck skin, and the taste will be more fragrant).