Method

1. Raw material treatment: 2.5-3kg healthy ducks are selected, slaughtered and bled by the method of cutting off three tubes, and scalded with water at 55-6℃ for about 3 minutes. The scalding and grooming operations should be light and quick, so that the hair is clean and does not hurt the skin. Then, a small mouth is made under the duck wing, and the internal organs are taken out.

2. blanching and coloring: blanch the duck body with caramel boiling water for 3-4 times from top to bottom, and then pour the duck body with sugar water, which is generally prepared from caramel and water in a ratio of 1: 6-7.

3. Blank cooling: Hang the scalded ducks in a cool and ventilated place to dry the ducks' skin. Generally, it will be cooled for 24 hours in spring and autumn and 4-6 hours in summer.

4. Roasting: First, plug the duck's anus with a plug, and pour boiling water from the knife edge of the neck, which is called soup filling, then color it again, and then enter the oven. Jujube is the best wood for Beijing roast duck, followed by peach, apricot and pear. After the wood is lit, the roast duck can be cooked when the furnace temperature rises above 2℃. The temperature of the roast duck is the key. Generally, the furnace temperature is controlled between 25℃ and 3℃. During the baking process, the orientation of the duck is adjusted according to the bad color of the duck, which usually takes about 3 minutes. The cooking degree can also be judged according to the color in the cavity when the duck is baked. When the soup is pink, it means that the duck is cooked at 7-8 minutes.

5. Brush the oily ducks out of the oven, and brush a layer of sesame oil immediately to increase the brightness of the duck skin.

How to eat

Beijing Roast Duck has become a world-famous American food. Gourmets in past dynasties ate Beijing Roast Duck with a lot of attention. It seems that if they don't eat like this, they can't reflect the authentic flavor. To sum up, there are four main points:

(1) Pay attention to the season:

Roast duck must be eaten in the right season, and bad season will affect the taste. Taste advocates that eating roast duck in winter, spring and autumn is the best. The reason is that Beijing ducks in winter and spring are tender and tender; The weather is crisp in autumn, and the temperature and humidity are particularly suitable for making roast duck, and the ducks at this time are also relatively fat. In summer, the climate is hot and the air humidity is high. At this time, Beijing duck meat is thin and thin, and the quality is poor. The roasted duck skin is prone to root (that is, it is not crisp), so the taste is relatively poor.

(2) Pay attention to the slice method:

Because the slice is good, not only the shape of the dishes is better, but also the taste is more beautiful. After the roast duck is roasted, it is necessary to slice off the skin and put it on a plate for food before the duck breast collapses. At this time, the duck meat tastes crisp and delicious in the mouth. The method of sliced duck is also exquisite. First, slice the duck skin before it is hot, which is crispy and delicious. Then eat a slice of duck. Second, there are pieces of belt meat, which are thin and not broken. A duck weighing 2 kg can slice more than 1 pieces of duck meat, and the size is even, such as clove leaves, which are crisp, fragrant, tender and unique.

(3) Pay attention to seasoning:

Why can't the roast duck be eaten directly? This is because ducks are fat, and eating them directly will be very greasy. At present, there are three main ways to eat Beijing roast duck, with different ingredients. The first kind: use chopsticks to pick a little sweet noodle sauce, put it on the lotus leaf cake, put some roast duck slices on it, put some onion strips, cucumber strips or radish strips, and roll up the lotus leaf cake. This is the most common way to eat. The second type: garlic paste with soy sauce, or radish strips. Garlic paste can relieve greasy taste. Dip the sliced roast duck in garlic paste and soy sauce to eat, which adds a touch of spicy taste and a more unique flavor. The third kind: Some customers don't like to eat onions and garlic, but they like to eat crispy duck skin dipped in fine sugar. This way of eating is especially suitable for ladies and children. It is understood that eating roast duck is also nutritious. According to professionals, roast duck is often eaten together with scallion, garlic, cucumber strips, etc., which not only can balance acid and alkali, but also vitamin C and dietary fiber in these foods can reduce cholesterol, increase fibrous protein dissolving activity and help digestion. The first seasoning method is now the most commonly used, in which the sweet noodle sauce used is produced by Beijing "Liubiju", otherwise the taste will not be regarded as authentic.

(4) Pay attention to accompanying food:

There are two kinds of accompanying food commonly used to eat roast duck, one is lotus leaf cake; One is hollow sesame seed cake. You can peel off two pieces of lotus leaf cake, spread sweet noodle sauce on each piece, then add onion, cucumber strips, (or green radish strips) and roast duck slices, or spread garlic paste, soy sauce, cucumber strips (or green radish strips), and then clip the roast duck slices and roll them up to eat. In the early years, Quanjude Roast Duck Restaurant also prepared a kind of millet porridge cooked with barley rice and red beans all the year round. This kind of millet porridge is beautiful in color, smooth and refreshing. Drinking a small bowl of this special millet porridge after eating roast duck will definitely bring you a great sense of comfort.

Lotus leaf cakes, also known as white pancakes, flour pancakes, burritos, pancakes and steamed buns, are different in size, with the largest diameter exceeding 25cm, while the smallest is only the size of a palm. They are traditional snacks that people in urban and rural areas of Shaanxi like to eat. They are available in all hotels and restaurants, and can also be seen in buffets.

Lotus leaf cake evolved from "white cake" in Qin and Han Dynasties, and has a history of more than 2, years. There is a record of "Lotus Leaf Cake" in the Dream of Tokyo in Song Dynasty. According to "Tiaoding Collection" in Qing Dynasty, "Pancakes: small tin cans made by Qin people, containing 3 pieces of cakes, one can of cakes for each guest, as small as oranges, with a lid, which can be stored. The stuffing is fried shredded pork, which is as thin as hair, and the onion is the same. It is used by pigs and sheep, and it is called' cake'. " It can be seen that the pancakes made by Shaanxi "Qin people" are now lotus leaf cakes. Generally, the cake blanks with plain oil in the middle are stacked together and baked flat, and two can be baked at a time, so that the production speed is faster, the baked lotus leaf cakes are softer and the fire color is reduced. From the perspective of the rolled dish of lotus leaf cake, it is also rich and colorful, which can be rolled into both vegetarian and meat. Vegetarian dishes include bean sprouts, mung bean sprouts, bowl bean sprouts, shredded potatoes, fried sauerkraut, pickles, vermicelli, leek, fried soybeans and shredded eggs. Meat dishes include cooked shredded belly, shredded chicken, pork, beef, shredded mutton, and shredded lung strips. Coupled with a plate of tender whip onion and a plate of sweet noodle sauce, it will be more delicious if it is involved in sliced roast duck.

flavor characteristics: slightly yellow in color, soft and light in fragrance, used for wrapping other vegetarian foods, commonly used in banquets, and a home-cooked snack.