Beijing roast duck 1, maltose 1 0g, sweet noodle sauce 1, scallion1,lotus leaf cake or sesame cake.
Production process:
1. Select a complete Beijing stuffed duck and draw air from the cut trachea to separate its skin and flesh and make its whole body swell.
2. Cut the duck open to remove the internal organs, and then put a wooden stick about 2 inches long to support the sternum to stretch the duck skin. Then hook the neck with a hook, then coat the duck skin with a layer of light maltose and hang it in a ventilated place to dry.
Hang the dried duck in the oven, and prepare a hot kettle at hand to water the duck. In order to cook the duck thoroughly and evenly, it is necessary to turn it over constantly and stir it with a roast rod if necessary.
Roast the duck until it turns completely brown, and the roasted duck seems to be painted with bright pigments.
5. Slice duck meat such as lotus leaf cake and sesame cake before serving.
Peking roast duck
Belong to gourmet
Beijing cuisine
trait
raw material
Beijing Jing Ya
1
Only, maltose 10g, sweet noodle sauce 1 dish, scallion 1 dish, lotus leaf cake or sesame seed cake.
manufacturing process
1, select a complete Beijing stuffed duck, and suck air from the cut trachea to separate its skin and flesh, and make its whole body swell.
2. Take out the internal organs of the duck, and then put a wooden stick about 2 inches long to support the sternum.
Thereby stretching the duck skin. Then hook the neck with a hook, then coat the duck skin with a layer of light maltose and hang it in a ventilated place to dry.
Hang the dried duck in the oven and prepare a hot kettle to water the duck. In order to cook the duck thoroughly and evenly, it is necessary to turn it over constantly and stir it with a roast rod if necessary.
4. Roast the duck until it is completely browned, and the baked duck seems to be painted with bright pigments.
5. Slice duck meat such as lotus leaf cake and sesame cake before serving.
Gualu roast duck
Belong to gourmet
Zhejiang cuisine
trait
raw material
1 roast duck, 1 00g mustard tuber, 1 00g shredded green onion, 50g sweet noodle sauce,15g white sugar,1g fresh king,1g refined salt and 750g cooked clear oil (dosage 25.
manufacturing process
Sliced duck
1. Put the wok on low heat, add water (about100g), sugar and umami Wang to the sweet noodle sauce, stir with a spoon while cooking, and pour it into a small bowl for later use.
2. Put the pot on a strong fire. When the clear oil is heated to 50% to 60%, add the roast duck, fry until the skin is crispy and the meat is hot, and take out and drain the oil; Slice duck skin and duck meat with a knife, cut into pieces and put them on a plate; Wrap duck skin, duck meat and shredded onion in a cake and serve with sweet noodle sauce.
Jinling roast duck
Belong to gourmet
Jiangsu gourmet
trait
Duck skin is golden yellow and bright, crisp and refreshing, oily and translucent, fresh and tender, and full of fragrance. It can be regarded as delicious. Fourth, cooking delicious food and game.
raw material
A southern suburb duck (weighing about 2000 grams).
Vegetable leaves150g. 5g of Zanthoxylum bungeanum, 30g of onion, 25g of maltose and 0/5g of sesame oil/kloc-.
manufacturing process
Slaughter the duck, cut a small mouth under the right wing, take out the internal organs, wash and drain. Fill the duck's stomach with green leaves and pepper. Stuff onion leaves into the duck's anus to make it full. Insert the roast fork from the crotch of the duck leg, pass through the sternum and poke it 3.5 cm away from the skin of the scapula neck. Turn the duck head over from left to right, poke it under the eyes and block the fork tip. Boil the water pot, lift the duck's head into the water, pour boiling water on the duck, so that the duck skin shrinks and tightens, and pores appear. Then spread caramel evenly on the duck and dry it in a ventilated place. Put charcoal in the roasting pool and light the roast duck fork. Roast the sides first, then roast the legs, tail and back, and finally roast the chest. When the duck skin creaks, it should be coated with sesame oil, and when it is roasted to golden color, it should be kept away from the fire. Sliced duck should be placed on a plate, embedded in the head and tail, and served with pancakes, sweet noodle sauce and chopped green onion.
Guangdong roast duck
Belong to gourmet
Cantonese cuisine
trait
raw material
Duckling 1 duck, a little salt, pepper, yellow wine and spicy soy sauce, 0/00g of melted butter/kloc-0, 500g of vegetable spices, and appropriate seasonal vegetarian dishes.
manufacturing process
(1) Wash and drain the tender duck, smear it with salt and pepper once, cook it with yellow wine and spicy soy sauce, then pour in melted butter, cut the plant sesame oil into pieces, sprinkle it with it, and add a little water;
(2) Enter the oven, bake until it is golden and cooked, take it out, cut it into large pieces and put it in a basin, pour the leftover oil juice on it, and put some seasonal vegetarian dishes beside it before eating.