Questioner adoption

Peking roast duck

Composition:

Duck stuffing 1 refined salt 2 g maltose water 35 g.

Production method:

1, duck processing

Duck slaughter: Take a bowl and add 100g warm water and refined salt. Put the two wings of the duck together, hold the root of the duck's chest with the thumb and forefinger of the left hand, put the duck's back close to the back of the hand, hook the duck's right leg with the little finger, then hold the duck's beak with the right hand, bend the neck upwards, and hold the head between the duck's head and neck with the thumb and forefinger holding the duck's chest. At this time, the posture of duck breast is upward. Cut a small hole in the duck neck with a knife, such as the size of soybean grain, subject to cutting off the trachea. Immediately hold the duckbill in your right hand, pull up and down your neck, and drip the blood in the bowl until the duck stops shaking, and then you can go to the boiler to perm your hair.

Scalding: When the water temperature is 6 1℃, put the duck in the pot and take it out at 64℃. Depending on the size of the hot pot, the next one can be as many as several. After cooking, pull the duck's paw with your left hand to float the duck in the pot, and stir the duck's hair with a wooden stick with your right hand at any time to make it permeable. Grooming: After the duck feathers are scalded out of the pot, brush them while they are hot.

Comb the hair order: brush the chest first, then the neck, then the back, grab the crotch and pull the tail tip. According to different parts of the duck, it can be used with both hands.

Hair selection: first, use tweezers at one end of the knife head, cooperate with the thumb, and screw tightly against the duck hair. If necessary, poke it with pliers. Never choose to break the duck skin, especially the duck breast, so as to avoid air leakage during embryo opening and oil leakage during baking, which will affect the appearance.

Inflating: Wash the duck and put it on the wooden table, cut off the palm from the calf joint, cut off the esophagus and trachea at the throat, and then pull out the duck tongue from the mouth. The left hand holds the duck's head, the right hand pulls out the esophagus from the throat operation, and the left thumb pushes the crops along the esophagus to separate the esophagus from the surrounding connective tissue. After esophageal dissection, don't take it off and leave it in the neck cavity. Insert the air nozzle of the air pump into the neck cavity from the knife edge with the right hand, hold the neck and the air nozzle together with the left hand, open the air valve, and slowly fill the air between the subcutaneous fat and connective tissue of the duck. When the air is 80% full, close the air valve, remove the air nozzle, hold the root of the duck neck tightly with the index finger of the left hand to prevent the air from escaping, hold the duck neck and right arm with the thumb and middle finger, and hold the right leg of the duck with the right hand. The duck's chest lies outward, and his hands are squeezed in the middle, so that the air fills the duck. After the ducks are pumped up, they can no longer hold their chests with their hands, but only with their wings, leg bones and head and neck. Because fingers touch the place where air is pumped, there will be sunken fingerprints, which will affect the quality of roast duck.

Evisceration: The left hand continues to hold the duck neck and the right arm, the index finger is clamped at the root to block the air, and the index finger of the right hand is inserted into the anus and slightly bent downward, so that the rectum is broken and hooked out of the body, so that the intestine can be taken out when eviscerating. The thumb of the right hand pushes the duck's right armpit backwards twice to expel the subcutaneous gas, and then draws a crescent-shaped knife edge about 5 cm long with a knife and bends backwards. Put the thumb of the right hand into the knife edge, push down the sawtooth bone attached to the duck's spine, put the index finger into the duck's chest and pull out the heart. Then put your back on your head and pull out the trachea and esophagus. After the esophagus is taken out, the left hand is tightened, and the right index finger is put in to peel off the connective tissue around the joint gizzard and the liver, and the duck gizzard is hooked and pulled out. At the same time, release the duck neck with the left hand and only pull the esophagus, and take the duck gizzard out of the body with the right hand. Then take out the liver and intestines with your right index finger. Finally, reach into the index finger and peel off the lung and chest wall along the spine. After all the internal organs are taken out, one end is cut into a triangle, and the other end is cut into a fork with a 1 joint high beam rod to make a "duck support". Then, the right hand holds one end of the triangle and extends into the duck cavity from the side knife edge. First, one end of the fork is stuck on the spine of the knife edge, and then one end of the triangle is moved forward to make it stand upright and supported on the bifurcated bone of the chest, so that the duck breast can be raised without flattening its body shape when roasting. Then cut two wings from the first joint of the duck's chest root.

Wash the chamber: hold the duck's right arm in the left hand and the duck's left leg in the right hand, with the breast facing up, and put it flat in the clear water pool, and fill it with clear water from the knife edge. At this time, the left thumb extends into the side of the body and presses on the spine. Hold the duck neck with the forefinger and middle finger, and hold the duck with the palm of your hand so that its tail is down. The index finger of the right hand reaches into the anus and hooks out the hindgut, that is, when eviscerating, a small piece of curved intestine left at the anal end releases water from the anus. Then fill the duck with clear water, put the thumb of the right hand into the knife edge, hold the duck's back with both hands, head down, and let the water flow from the duck's neck. This washing is repeated until it is clean.

Hook: It is to hang the duck for scalding, freezing, airing and roasting. Hold the duck's head with your left thumb behind your back, lift the duck, stretch the skin of the duck's neck with your right thumb and forefinger, then put your right forefinger into the knife edge of your body, pick up the "duck support", and hold the duck's right arm with your other hands to make the duck's body vertical. At this time, relax the duck head with your left hand, move down with the trend, hold the 1/2 part of the duck neck with your palm, pick it up with your thumb, and bend the duck head. Hold the duck hook in your right hand, immediately erect the hook, pass through the back of the neck about 3.3 cm, and then pass through the muscles inside the neck bone, so that you can wear the duck hook family around your neck.

Scalding: Scalding duck skin with boiling water at 100℃ makes the pores shrink, the epidermis protein solidifies, the subcutaneous gas expands to the maximum extent, and the epidermis is compact, shiny and smooth, which is convenient for baking. Scalding method: Hold the shackle in the left hand to make the duck breast outward, and scoop a spoonful of boiling water in the right hand. First, wash and iron the side edge of the body, let the water flow from shoulder to shoulder, seal the edge to prevent the air from escaping, and then evenly iron the whole body.

Beating sugar: it is to sprinkle sugar water on the duck to make the roast duck have jujube red and increase the crispness of the roast duck. Sugar water is diluted with 50g maltose and 450g water. Before use, pour the roast duck with sugar water and beat it twice. Then, drain the blood from the borehole and put it in a ventilated place to dry. If the duck was not roasted at that time, it can be stored in cold storage, and the sugar is beaten again before roasting in the furnace to increase the beauty of the skin color and make up for the uneven sugar beating for the first time. For example, when the sugar is beaten for the second time in summer, 5 grams of maltose should be added to the sugar water.

Air-drying: Air-drying the water inside and outside the duck skin, so that the skin is closely connected with the subcutaneous connective tissue, and the cortex is thickened. The roasted duck skin will be crisp and keep its original shape, and the chest will not collapse when roasting. The skin must be dried in a cool and ventilated place, not exposed to the sun, in case the skin is oily and affects the quality.

2. Baking process

Irrigation: Before the roast duck is put into the oven, 8 cm long sorghum stalk 1 connector is inserted into the anus, which means "blocking". Some joints are stuck in the anus and just stuck in the muscles to prevent boiling water from flowing out. Then pour 80% full boiling water from the side knife edge. When roasting, the duck is cooked inside and roasted outside, which can not only be cooked quickly, but also supplement the excessive water consumed in the duck meat, making the duck meat crispy outside and tender inside.

Roasting: After the duck enters the furnace, the right rear side of the roast duck, that is, the side of the knife edge, let the hot air enter the chamber from the knife edge first, and boil the water. 6-7 minutes, when the duck skin is orange, turn to the left rear side and bake for 3-4 minutes, when it is orange, bake for 3-4 minutes on the left side and pull the left crotch for 30 seconds; Bake the right side for 3 to 4 minutes, and lift the right hip for 30 seconds; Roast the duck for 4 to 5 minutes. Then bake in the above order until the color is completely mature.

3. Duck Slice Method

After the duck is roasted, remove the "blockage" first, let out the boiling water in the abdomen, and then slice the duck. The sequence is as follows: first, cut off the duck's head so that the duck's chest faces upwards, obliquely cut from the front end of the duck's chest to the neck, then cut it three or four times with the right chest and three or four times with the left chest, cut the clavicle and lift it forward. After slicing the wing meat, pull up the wing bone and nail it inward on the duck neck. After slicing the duck leg, pull the leg bone up, don't put it under your arm, and slice it to the duck hip. After shooting the right film, shoot the left film in the above order. 1 2000g roast duck can cut about 90 pieces of meat. Finally, chop off the duckbill, make a knife vertically from the middle of the head, divide the duck's head into two halves, then remove the tip of the duck's tail, tear off the left and right waist attached to the duck's sternum, and put them on a plate together.

note:

1, duck processing stage, when killing ducks, the tighter the neck skin, the better, so as to kill ducks; When ironing feathers, you should turn over according to the water permeability, so that the duck feathers can be soaked evenly. When you can take off the duck feathers on your head with a gentle push, it means that the whole body is moderately burned; Don't inflate too much, so as not to cause air leakage. On the contrary, too little inflation will make the appearance wrinkle and not full; In the process of eviscerating, the duck's back should always lean on the back of his left hand to prevent the duck from deflating; Don't put the duck sideways when washing the cavity, so as not to squeeze the air away; Don't hook the neck bone, or just pass through the skin without reinforcement, so as not to break the neck and fall off when baking. Don't pour too much or too little water when ironing the skin, which will easily melt the fat. When the duck skin is dry, the oil will flow out from the pores, and it is not easy to color the oil where it flows, and the color of the roast duck is uneven. Pour less water, the pores can't be closed, it's easy to lose breath, the skin is slack, and the shape is not beautiful. Don't soak your tail in boiling water, so as not to burn it and shrink it. Dry skin changes with the seasons, and it rains constantly in summer. After the first sugar beating, it can be put into the freezer, taken out 2 hours before baking and dried indoors at about 0℃ in winter. It can be dried indoors at 8℃ in spring and autumn for about 10 hour. Don't touch each other when drying, so as not to break the skin and run out of breath.

2. There are hanging furnaces, stewing furnaces and converters, and hanging furnaces are generally used. Hanging roast duck depends on the reflection of heat, that is, the heat emitted by the flame is emitted from the upper wall of the oven door to the top of the stove, and then reflected to the duck after the top wall is heated, so it cannot be directly roasted with flame. The furnace temperature should be stabilized between 230-250℃ to avoid being too high or too low. If it is too high, the duck skin will shrink and the shoulders will be black; Too low will wrinkle the duck breast. The roasting time should be determined according to different seasons and the size and quantity of ducks, not too long nor too short. Generally speaking, it takes about 45 minutes to roast 1 2000g duck in winter, 35 minutes in summer, 40 minutes in winter and 30 minutes in summer for ducks weighing 1000g. When roasting, be careful not to roast the breast directly against the fire, so that the tender meat is easy to burn, and even cracks and bubbles may appear. Thick legs are the hardest to cook and take a long time to bake. Duck crotch is not easy to color, so it must be picked by hand. The method is: stir up the duck, shake it on the flame a few times, and dye the duck crotch. Note that the place lacking color will burn, and it will not affect other parts, especially the breast meat.

There are two ways to cut a duck. One is that skin and meat are not divided, that is, a piece of skin can be cut into pieces or strips; One is the separation of skin and meat, skin first and meat later. The first method is usually adopted. The left hand holds the bone tip or neck of the duck leg, and the thumb of the right hand holding the knife can be pressed against the side of the blade. After the blade enters the meat, press the thumb against the meat slice and the knife surface and lift the meat slice.

Flavor characteristics:

1, "Beijing roast duck" has a long history. As early as the Northern and Southern Dynasties, there was a record of "roast duck" in the "Food Collection". There is a record of "roast duck" in "Eating Soon" written by Hu Sihui, a doctor in Yuan Dynasty. Roast duck is "barbecued duck", which is the earliest roast duck. And "Beijing Roast Duck" began in the Ming Dynasty. After Zhu Yuanzhang established Nanjing as the capital, the chef of the Ming Palace used Nanjing's fat and fleshy lake ducks to cook. In order to enhance the flavor of duck dishes, it was roasted with charcoal fire, which made the duck taste crisp and fragrant, fat but not greasy, and was praised by people, that is, it was named "roast duck" by the palace. /kloc-At the beginning of the 5th century, the Ming Dynasty moved its capital to Beijing, and the roast duck technology was also brought to Beijing and further developed. Liu Ruo, the eunuch in Wanli period of Ming Dynasty, wrote in his book "The History of Gallbladder Palace and Good Diet": "... local people roast geese, chickens and ducks." It shows that roast duck has become a famous dish in Beijing at that time. In the early years, there were Bargain Square, Quanjude, Liuhefang and Zhenyuan restaurants operating roast duck restaurants in Beijing, among which Bargain Square and Quanjude were the most famous and have flourished ever since. Cheap Square was opened in Xianfeng (Qing Dynasty) for five years, with a history of 1 30 years, and is famous for its roast duck. Quanjude was founded in Tongzhi for three years, with a history of 120 years. It is famous for roast duck. After the founding of New China, these two roast duck restaurants developed rapidly. Now there are eight Quanjude and three fair-price shops in Beijing. In terms of dishes, it has also developed from the early "roast duck" and other dishes to various hot and cold dishes made by various departments of duck body, accompanied by roast duck. This is the "full duck mat". "There is nothing better than ducks in Beijing, and roast duck is the best." This is a good evaluation of "Beijing Roast Duck" by predecessors, while foreign friends call it "the best taste in the world". All domestic and foreign visitors to Beijing enjoy tasting "Beijing Roast Duck". There is even a proverb in Beijing: "It's a pity to eat roast duck if you don't go to the Great Wall." 1986, "Beijing Roast Duck" won the gold medal in the 5th International Cooking Professional Skills Exhibition Competition held in Prague, the former capital of Czechoslovakia.

2. "Beijing roast duck" includes hanging oven roasting, stewing oven roasting and barbecued pork. Hanging furnace and stewing furnace are the most common. The difference between hanging oven baking and stewing oven baking is that the former generally uses hard fruit trees such as dates, peaches and apricots as fuel, and the effect is the same when the oven door is closed and the fire is dark. Beijing's roast duck is stuffed, and it is forced to feed when it is raised to about 4 kg. After 60 to 70 days, its weight can reach 3 kg, with the characteristics of fat body, thin skin and large chest, especially suitable for baking. Beijing ducks were originally raised in rivers with mountains and water in Yuquan. They don't freeze in winter. They drink mineral water and eat mineral water, fish, shrimp and aquatic plants.

3. Beijing Roast Duck is rich in nutrition, with protein 19.2g, fat 4 1g, water 36.2g, vitamin B 1 and B2, trace elements such as calcium, phosphorus, iron, copper, manganese and zinc, and 18 amino acids.

4. "Beijing Roast Duck" can be eaten in a variety of ways, and it is most suitable to be rolled in lotus leaf cakes or sandwiched in hollow sesame cakes, with appropriate seasonings according to personal hobbies, such as onion, sweet noodle sauce and garlic paste. If you like sweets, you can eat them with sugar, or you can eat them with cucumber strips and green radish strips according to different seasons to clear your mouth. Sliced duck skeleton is cooked with cabbage or wax gourd, which has a special flavor. Roast cold duck, cut into pieces 0.6 cm wide and 4.5 cm long with bones, and then poured with whole flavor juice. It can also be used as a cold dish.

5. The weight of roasted Abby Mallard raw duck was reduced by about 1/3, the color was purplish red, oily and shiny, the skin was crisp and tender, the taste was delicious and mellow, and the outside was tender and the inside was fragrant. Generally, the finished product weighs about 2 kg, and willow leaves are made with blades. 108 tablets are qualified. When the meal was served while it was hot, the knife cut like lightning, and the pieces were even with leather, which was amazing.