One: the wind must be dry enough, because only dry things will be fragile. The room temperature should be kept at 17 degrees and the relative humidity should be kept at 50%. The effect is best when the north wind blows in winter.
Two: ironing and setting should also be in place, and it is better to keep the water boiling for 5 seconds on each side.
Three: the heat should be sufficient but not excessive. The light duck weighing 5 kg should be kept for 45 minutes, and the carbon should be added at one time and burned thoroughly to maintain the high temperature density in the furnace. As long as you do the above, the duck will be fine. Here are some roast ducks I usually cook.
The following is the configuration method of honey glaze, taking roast turkey as an example:
Honey glaze: refer to the restaurant menu for the complete steps: the core of the exclusive honey glaze Cantonese-style turkey roast duck lies in the temperature control in the production, and the fire can also remove the fishy smell. The production method of roast duck is complicated, which requires long-term experience accumulation, and sometimes it is not necessary to play cards according to the routine and learn more.
Not bad, autumn. Aunt Wu is too low.
The core of Guangdong roast duck production lies in the temperature control in the production, and the roast duck with fire can also remove the fishy smell. The preparation method of roast duck is complicated and needs long-term experience accumulation. Sometimes you don't have to follow the routine, and your own methods can be unique for a long time. Just do it according to your own ideas.
Spread honey and sauce evenly.
Constantly brushing oil during the exam will have some effect.
Cooking crispy roast duck is a technical job, with a lot of work and hard work. Many people rely on this craft, not afraid of hard work to get rich and live a happy life. I also cook crispy roast duck. Although you can't get rich, it's not a dream to earn more than ten thousand yuan a month. To tell the truth, it is normal to open a roast duck stall and sell more than 10 roast ducks a day, with a net income of several hundred yuan a day.
How can Guangdong roast duck be made bright and shiny? Share my experience for your reference and see how I did it!
The first condition for crispy roast duck to become bright and shiny is fat and complete duck embryo.
In this way, I will explain it to you from the selection of ducks. When choosing duck, we must choose fat duck to cook duck, which will lay a solid foundation for cooking, and then we will make it step by step. Duck embryo is finished through a series of operations, such as cleaning, feeding, sewing, inflating, scalding, supercooling, drenching crispy skin with water, hanging duck, air drying and firing.
The key point is that in order to make roast duck oil bright and shiny, besides completing various small steps, air drying and firing are the key points.
Some of my students, in order to save time, burned them directly without air drying. Therefore, the result of burns is dull color, wrinkles and brittle skin. Ask me why? I said, except for the key step of air drying, you have done all the other steps well. Later, after I said it, he did it. As a result, it was shiny and smooth, full and crisp, and the business looked very good.
Well, before it's too late, let's get down to business. Now let's talk about the two special steps of air drying and firing.
Air drying, air conditioning, air drying cabinet and high-power fan can all be used for drying. Conditional can use air conditioning and air drying cabinet. Generally speaking, we are a small business, and we can cook a dozen or dozens of roast ducks a day. We can dry it with a high-power fan, and the effect is basically the same. You don't have to invest too much money in doing business, so you won't lose money. We must achieve the same effect and quality, and save money to earn more profits.
Air-dried for at least 2~6 hours, and the surface of duck skin is very dry. How to judge whether duck skin is well done? Gently touch the duck skin with your hand. It feels not wet, a little slippery and the skin is a little hard. Moreover, gently pressing with your fingers will make the duck skin rebound, indicating that the dried duck embryo bulges as a whole and has a good shape.
Roast, the first step in making roast duck is roast. No matter how well it was cooked before, bad roast means all previous efforts are wasted. It is suggested to roast the duck with charcoal, because the roasted duck will have a special flavor that others can't match. Fill charcoal at one time, preheat the roast duck oven to about 250℃, start feeding air-dried duck embryos, cover the big cover, open a gap as big as a finger on the big cover, keep it at about 220℃ for 35-45 minutes, and finally lower it to 200℃ (10- 15 minutes) until it is cooked. The whole firing process is completely cooked in 45~55 minutes (a duck weighs about 5.5 kg). Note: there is a certain gap between duck-roasting furnace and duck-roasting furnace, and the firing time and temperature are different, but the overall difference is not big, which can be adjusted appropriately through observation.
Let me share the crispy water of roast duck: 3 bottles of glutinous rice white vinegar (600g per bottle), 5 bottles of red Zhejiang vinegar (600g per bottle), beer 1 bottle (500g), Hongxing Erguotou 1 bottle (500g) and maltose1.3kg (6500kg).
I am the creator of @ Lemon 4408 food, welcome to pay attention, and more barbecues will be shared in my video.
Because I don't know which step the subject refers to, I contributed my own formula, and the steps were written in detail, hoping to help the subject.
First of all, the quality of ducks must pass the test. It is best to choose 6-7 kg of fat and tender ducklings.
material
1 duck
Jiang Mo 10g
20g garlic
30 grams of onion
Salt10g
30 grams of sugar
60 grams of cooking wine
monosodium glutamate
five spice powder
honey
white vinegar
Sauce for inner cavity: 200g sesame sauce, 40g south milk, 20g rose wine, 400g pillar sauce, 0/5g star anise powder, 0/5g licorice powder, 500g sugar, 30g chicken essence, 35g garlic, 35g dried onion and 80g Guangdong rice wine.
Epithelial water: 250g white vinegar, 50g red Zhejiang vinegar, 25g rice wine, 75g maltose and 25g honey.
working methods
1. Inflating: use the air pump hose to extend from the duck neck to inflate it, so that the duck skin and meat can be fully separated.
2. laparotomy cleaning: it is better to open the abdomen vertically, and the opening should not be too big. Clean up the internal organs, don't take out the lungs, just loosen the buttons. Remove the claws and clean up the internal organs.
3. Packaging: Take about 50 grams of ingredients in your right hand, lay the duck's belly flat upward, put the materials in your hand into the abdomen from its incision, and rub it back and forth until it melts.
4. Sewing needle: Sew the opening with a special steel needle, no matter how it is sewn, as long as it is airtight and waterproof.
5. scalding: scalding the sewed duck with boiling water can not exceed 6 seconds.
6. Epithelial: Also known as epithelial water, evenly drenched with epithelial water and dried.
7. Inflate: Inflate the duck again with an air pump to make it strong.
8. Air-drying or air-drying: Air-drying ducks at the air outlet, and the process is about 8- 10 hour.
9. Burning: medium fire for 30-50 minutes. Charcoal should be completely burned, and the temperature of the fire should be controlled.
I hope it can help the subject.
How to color crispy roast duck better? As the production technology of crispy roast duck, the coloring principle in the production process is polysaccharide+high temperature = monosaccharide. In other words, the coloring of roast duck depends on the reaction of its skin water. Roast duck skin water contains a certain proportion of maltose. In the process of firing in the furnace, sugar changes and reacts in the high temperature environment in the furnace, and finally forms a layer of sugar color wrapped on duck skin. The color of this layer of sugar is between jujube red and crimson.
Because the cooking temperature is properly controlled, the skin of roast duck is only purple. That's why the duck skin was white when it was first put into the furnace, and it turned into jujube red when it was cooked. Then someone asked, since there is a layer of color attached to duck skin, can pigment be used for coloring?
That's a good question, because we don't see it often. Some producers use pigments to color roast ducks. But as long as you look carefully, you can easily find that these roast ducks painted with pigments have a very strange appearance and bright colors, which look unnatural. Smell it, there is still a strong fragrance on this roasted meat, which destroys the original taste of duck meat and changes the taste to a higher level!
At the same time, we know that pigments are only used to color food to save a little cost, and their advantages are not great. In the production technology of crispy roast duck, experience tells us that coloring with pigment is not effective, and coloring with sugar has more advantages than traditional production. This is the method of coloring roast duck in the production of roasted food.