Taste: Sweet technology: Roast duck making material: main ingredient: Beijing stuffed duck 1500g.
Seasoning: 200 grams of sugar teaches you how to cook roast duck, which is delicious. 1. Cut the esophageal tube and trachea between the duck's head and neck with a knife, control the blood, and soak it in water at 60℃ ~ 70℃ to remove hair (evenly along the hair when removing hair);
2. Then put it in cold water and pick up the fine hair with tweezers. After taking it out, it will be treated as follows.
① Inflating: Pull out the trachea from the neck knife edge, and slowly inject gas with a pump to fill all parts of the duck body, so that the skin and meat are basically separated;
(2) The purpose is that the skin of cooked duck meat is crisp and tender;
(3) evisceration: cut a 4 cm crescent-shaped knife edge under the right wing of the neck with a sharp knife, extend the index finger and middle finger into the cavity from the knife edge, take out the internal organs and chop off the tip of the arm and the duck's feet, then plug the duck's belly with a small wooden stick (or sorghum stalk) with a diameter of 7 cm and 0.6 cm, support it on the trident, and tighten the duck skin to restore the original state;
(4) Cavity washing, hook: put the duck into a clear water basin, pour clear water from the lower knife edge of the right arm, put the index finger of the right hand into the anus of the duck, and dig out the remaining intestines to make the clear water flow out of the anus. Ducks can be washed after being poured twice;
⑤ Then hook the iron hook at the duck neck 3.3 cm away from the shoulder, penetrating the left skin of the neck bone and the right skin;
⑥ Scalding the skin and hanging sugar juice: After the duck is hooked, pour boiling water on the duck to shrink the skin, then pour 2 ~ 3 spoonfuls of sugar juice on the soup and pour it all over the body;
⑦ skin drying: after scalding the skin and hanging sugar juice, the fat duck is hung in the shade to dry;
⑧ Irrigation: firstly, plug the duck anus with a cork, then pour boiling water from the knife edge of the right arm, and roast it quickly inside and tender inside;
3. After completing the above six procedures, the duck can be hung in the oven with adjusted temperature for baking;
4. When roasting, change the duck into a hanging posture according to the age and color of different parts of the duck. For example, duck breasts are the most tender. Pay attention to the duck breast facing the furnace wall after entering the furnace, which is not convenient for direct fire test, otherwise it will be easy to burn;
5. The leg meat is thick, it is not easy to cook, and it needs to be roasted for a long time. The roasting time depends on the size, fatness, sex and climate of the duck, generally roasting for 50-40 minutes;
6. The duck body is roasted into a uniform brown color, and its weight is about 300 grams lighter than when it first entered the furnace. The practice of barbecuing roast duck introduces the cuisines and their functions in detail: Beijing cuisine, private cuisine, nourishing diet, invigorating spleen and appetizing diet and malnutrition diet.
Taste: frying and barbecue process: open-hearth roast duck and barbecued pork. Material: main ingredient: duck 1200g.
Accessories: Lotus leaf 30g.
Seasoning: 50g of onion, 50g of ginger, 50g of maltose and 3g of pepper. Characteristics of barbecued pork duck: the duck skin is crisp and the meat is soft and tender. Duck skin, duck meat, sweet noodle sauce, onions, etc. are rolled with lotus leaf cakes to eat, which has a unique flavor. Teach you how to cook barbecued duck, and how to cook barbecued duck is delicious. 1. Slaughter and wash the duck, cut a hole 3.3 cm long under the duck's left arm, take out the internal organs, cut the duck's paw and the tip of the arm from the corners of the duck's legs and wings, and wash. Soak dried lotus leaves in hot water, cut into pieces, mix with onion, ginger and pepper, and stuff them into duck's belly from the opening. Use an iron fork to pass through the two duck forks from the root inside the duck leg, so that the fork tips pass through the head about 17 cm.
2. Cook the duck with boiling water for five or six times to make the duck skin swell, then brush a layer of caramel water (50 grams of sugar with 250 ml of water) and put it in a ventilated place to dry. Then, put the duck fork on the burning charcoal, roast the ribs first, then roast the back, and finally roast the breast to make the whole duck red.
3. Wipe the roast duck with clean cloth. First, the duck skin slices were grown into slices with a width of 5 cm and 3.3 cm, and then the duck meat slices were grown into slices with a width of 3.3 cm, 1.7 cm and a thickness of 0.5 cm. Serve with sweet noodle sauce and onion. The key to the production of roast duck: the duck must be dried before roasting. Pie-food phase grams:
Lotus leaf: Lotus leaf, tung oil, Poria cocos and silver.