Why does the roast duck blow?
Blowing during the processing of roast duck has the following functions:
1, which is beneficial to the separation of skin and meat and convenient for cutting meat.
2. Internal and external qi is beneficial to crispy duck skin.
3, the roast duck can be heated evenly, and the meat quality is more fragrant and tender.
4, high temperature air is conducive to sterilization and disinfection.
The origin of roast duck
In the early Ming Dynasty, the people loved Nanjing salted duck, and so did the emperor. It is said that Zhu Yuanzhang, the founding emperor of the Ming Dynasty, "ate a roast duck during the solar eclipse". In order to please the emperor, the royal chefs in the court tried their best to develop new ways to eat duck gizzards, so they also developed barbecued roast duck and braised roast duck.
After Judy moved to Beijing, she also took away many roast duck chefs from Nanjing court. During the Jiajing period, roast duck spread from the palace to the people, and the old "Cheap Square" roast duck restaurant was opened in Mishi Hutong, Caishikou, which was also the first roast duck restaurant in Beijing. At that time, the name was "Jinling Piece Duck", and the market of the old "Cheap Square" was specially marked with a small print: Jinling Roast Duck. "Quanjude" is the representative of roast duck, and "Cheap Square" is the most famous roast duck in brown sauce. Jinling roast duck is made of fat grass duck with a net weight of about 2.5 kg.
1864, the most famous "Quanjude" roast duck restaurant in Beijing also opened, and the roast duck technology developed into the era of "hanging furnace". Roasted with open fire of fruit trees, it has a special fragrance, which not only makes Wan Li roast duck fragrant, but also makes "Beijing roast duck" replace "Nanjing roast duck", and "Jinling sliced duck" can be seen on the menus of several southern cities such as Hongkong, Macau, Shenzhen and Guangzhou.
Nanjing roast duck pays attention to crispy skin and tender meat, fat but not greasy. But the real connoisseur is very picky about the bag of red brine given by the store. The roast duck in the store is good or not, you can guess by its appearance, but you have to taste the old stew yourself. Open hearth roast duck must be filled with water. Roasted outside, cooked inside, and once the duck is cooked, this packet of juice is also fresh. Pour the wine into the soup while it is hot, and add sugar, rice vinegar and refined salt. Adding a drop of soy sauce to elegance is not a skill. The red soup and old brine served are authentic.
Beijing duck is a kind of high-quality meat duck in the world today, that is, a white duck fattened by feeding method, so it is named "stuffed duck". Not only that, Beijing duck spread to Europe and America a hundred years ago, and it became a blockbuster after breeding. Therefore, Beijing duck, as a high-quality breed, has long been the source of rare duck breeds in the world. Beijing roast duck is roasted with Beijing's unique fruitwood charcoal fire, which has a unique taste.
Five benefits of eating roast duck
First, the roasting process can neutralize the coldness of duck meat, which is suitable for a wide range of people, especially teenagers. Because it does not have the "anger" of chickens, it will not "add fuel to the fire" for teenagers, effectively preventing the occurrence of ADHD and obesity among teenagers.
Second, the fat content of ducks is lower than other meats. Because of the low melting point of duck oil, most of the subcutaneous fat is melted and discharged during roasting, and the fat content is further reduced, which weakens the natural greasy smell and has no greasy feeling of pork. It is the first choice for ladies who want to beautify food and don't like greasy food.
Third, the content of magnesium in ducks is high. Magnesium is an indispensable trace element in human body. It is not absorbed by the human body and plays a catalytic role in various metabolic activities (magnesium is the reason why eating ducks is particularly fast). Magnesium can activate 325 kinds of enzyme systems in human body, and it is an important catalyst for all growth processes of human body, including the formation of bones, cells, RNA, deoxyribonucleic acid and various biofilms.
Fourth, Chinese medicine emphasizes that weakness is not strong, and warming is the best. Roast duck is especially suitable for the elderly and postoperative patients.
Roast duck is suitable for eating at state banquet and drinking at home. The way of eating roast duck is humanized, and diners can make it salty or light, spicy or sweet according to their own preferences.
How to heat roast duck in microwave oven?
If there is no oven, you can also wrap the roast duck in tin foil and put it in the microwave oven, which will be very effective. It is best to use one with barbecue function. Please control the heating power and time by yourself. Every microwave oven is different, depending on the size of the duck. Usually use half.
It takes about 8~ 10 minutes, and you need to turn around when you are halfway through heating, so that the heating will be more uniform. If there is no barbecue function, only microwave function can be used for heating. If it is half a roast duck, it only takes about 3 minutes to cut it, but the duck skin will not be brittle again.