Ingredients:
A: 1 duck, 6 tablespoons of maltose, 3 tablespoons of cooking wine, 2 tablespoons of water
B: 100 grams of commercially available sweet noodle sauce, 2 tablespoons of oil tablespoon, 2 tablespoons of syrup or 2 tablespoons of white sugar, 1 tablespoon of white wine, 2 tablespoons of water, 1 cucumber, 1 green onion
C: 100 grams of flour, 100 grams of mung bean powder, appropriate amount of water
Method:
A:
1. Insert the washed duck into a fixable glass bottle, take a straw and insert it into the skin from the opening above the neck. Between the duck and the meat, blow hard to make the duck skin bulge and then tie it with cotton rope to avoid air leakage
2. Boil a pot of boiling water and pour it on the duck several times to prevent it from drying during the drying process. Pour out a large amount of oil, take two small bamboo pieces and place them under the duck's wings
3. Mix the maltose, cooking wine and water evenly, then brush it evenly on the duck's body with a brush, and then stand the duck in a cool and ventilated place Let it air dry for 5 hours. It is best to brush it with sugar water again every half an hour.
After 4 or 5 hours, remove the duck from the glass bottle and put it in the oven at 180 degrees for 20 minutes, then turn it over. Bake for 20 minutes, then cut into slices with a sharp knife
B:
1. Heat the oil in the wok, add the sweet noodle sauce, stir-fry over low heat, and then pour in Syrup or white sugar, finally pour in white wine and water, mix well and cook until gurgling, then turn off the heat and serve out
2. Wash the cucumber and cut it into strips, and cut the white part of the green onion into thin strips
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C:
1. Mix flour and mung bean powder, then pour water little by little to form a batter of moderate consistency
2. Rub a thin layer into the pan oil, use a spoon to scoop in a spoonful of batter, then turn the pan handle to make the batter flow slightly larger, turn on the minimum heat and spread the batter until cooked
ps:
1. Blow air And the purpose of brushing sugar water is to make the roasted duck skin crispy and fragrant
2. When roasting, change the temperature of your oven appropriately to prevent the duck skin from being over-cooked
3. The skin of the lotus leaf cake will become a little dry after it cools down. Steam it a little before eating it next time to restore its softness