I'm from Guangdong-Hong Kong Roast Meat Forum. Today, I'm going to talk about the production method of authentic roast duck, which is a means of making a living. Shenzhen Roast Duck Training analyzes the technology of preparing crispy water by roast duck. There are differences in crispy boiled duck water if there are different chefs to allocate it. As we all know, the general direction is sugar, wine and vinegar, but the proportion depends on the masters' own grasp. Therefore, there used to be many kinds of crispy boiled duck water for one chef.
In other words, the skin water must contain sugar, and it must be decomposed at a certain degree of high temperature, both of which are mutually conditional and indispensable. Authentic roast duck production method, this technology is a means of making a living. In this way, diseases and sub-health phenomena caused by unreasonable nutritional components in diet are increasing day by day, and two seemingly contradictory situations, malnutrition and excess energy, generally coexist at the same time.
So the question is, how can we prepare authentic crispy roast duck water with different recipes, and make the crispy roast duck more fragrant and tasteful? At this point, many friends have asked what to do. In the course of the author's investigation and interview, we also had in-depth conversations with the masters, and walked into the streets. We personally tasted different kinds of crispy water, only to find that there are indeed some crispy roast ducks in different places, which look beautiful and beautiful, and there are many people waiting in line at the door. Even if the author wants to eat, some places are even more desolate, because it can suppress the feeling of being soft without crispy skin, as if there is no bone. Learn roast duck technology, roast duck shop training, Beijing roast duck training technology, roast duck technical training, Beijing roast duck training class, authentic Beijing roast duck technical formula, where to learn Beijing roast duck technology, where to teach Beijing roast duck practice, Beijing roast duck technology learning, want to learn Beijing roast duck production method.
First of all, to cook delicious and excellent ducks, you should pay attention to the selection of materials for ducks. How to choose materials depends on your eyes. Look unique, don't always pick the cheap ones, it's convenient to buy, you should choose the roast duck that suits you and do it in this industry. We know that everyone loves beauty. How can Hong Kong-style roast duck be full? Especially, modern society is an era of looking at faces. People pay more and more attention to the level of face value, but they don't just look at people, but also start to look at things. When we buy anything, we pay attention to his appearance, so it is the same when we make Hong Kong-style roast duck. Many people will pay attention to whether this roast duck is plump or not, but it is very difficult to do so. A strong duck is, with thick skin and more elastic meat. Cantonese roast duck formula operators know more about consumers' consumption psychology, and they are more likely to integrate traditional technologies and crafts with some modern elements, so as to make the roast duck taste more authentic and have higher nutritional value.
Furthermore, in normal times, try to keep the crispy water in a well-ventilated place at room temperature, which is convenient for us to take it at any time; It is because there are some edible waxes in the leather water, which can inhibit the growth of bacteria, and put them in a ventilated place, which can keep the wax fresh well. When the technology of your pig's foot shop depends on Longjiang pig's foot rice to join the headquarters, can the restaurant that relies on the headquarters operate flexibly? The pig's foot shop that is bound by people's hands and feet is very hard to operate, unable to innovate, and has no self-autonomy.
Secondly, Shenzhen roast duck is trained to prepare crispy water. We all know the importance of crispy water for roast duck, and the combination of the two can have a great effect. The process of skin water is combined with the process of heat. After the fire, the skin water should be evenly placed before, so we should consider the Chinese people's craftsmanship in this process. In this process, we should hang the ducks, then remove the skin water bit by bit, and then let the skin water flow for a while, so as to avoid dripping skin water before entering the furnace. However, it is even more necessary for you to choose a powerful roast pork knuckle training. There are tough technologies and business technologies that can be used for reference and imitation. Many market experiences are the guarantee for you to start a business and avoid detours.
According to the news, Guangxi Roast Duck is free to join in and analyze Bao 'an Roast Duck's fragrance. Since it was invented since ancient times, why is it so delicious? It is made by traditional methods, which is authentic and authentic. Whether it's air leakage or other reasons, in short, the duck's furnace temperature is not enough and the heat absorbed is not enough, which leads to a large area of non-coloring. This class specializes in authentic Beijing roast duck, beer roast duck and crispy roast duck. The main points of training are duck selection, knowledge and purchase of spices, curing skills and formula of roast duck, roast duck technology, coloring treatment of roast duck, use of roast duck stove and recipe making of roast duck marinade. To tell you the truth, I visited many masters when I first started out, because I knew that each had his own strengths. Generally speaking, people who spend money in the local area don't really go for products, but to enjoy a good environment.