Beijing roast duck is baked with Beijing specialty stuffed duck. It was once a treasure of imperial meals in the Yuan, Ming and Qing dynasties. Later, it was introduced to the people, and became the first in Beijing cuisine. It was the only food altar in China, and it was well-known at home and abroad. The famous Quanjude Roast Duck Restaurant is the most famous for its roast duck.

Let's start with a simple method of making Beijing roast duck:

Raw materials for making Beijing roast duck

Beijing stuffed duck 1 only 2500g, refined salt 2g, sugar10g, sweet noodle sauce100g, shredded onion150g, and 20 wafers.

Cooking method of Beijing roast duck

1.Pump air from the knife edge of duck neck to between subcutaneous fat and connective tissue, so that the gas can fill the whole body of the stuffed duck evenly;

2. After hanging the duck with a hook, scald the duck with boiling water to make the gas expand, plug the anus with sugar water, and pour water from the duck at the knife edge for later use;

3. Put the duck in the oven and bake it until it is cooked.

4. Slice the duck while it is hot, and roll it on the pancake with shredded onion and sweet noodle sauce.

How to eat Beijing roast duck:

The first way to eat Beijing roast duck: It is said that it was started by ladies and gentlemen in the big house. They don't eat onions or garlic, but they like to dip the crispy duck skin in fine sugar. In the future, when the waiter saw the female guest coming, he would follow the roast duck and serve a small dish of sugar.

The second way to eat Beijing roast duck:

Add onion strips to the sweet noodle sauce, which can be matched with cucumber strips and radish strips. Pick a little sweet noodle sauce with chopsticks, put it on the lotus leaf cake, put a few pieces of roast duck on it, put some onion strips, cucumber strips or radish strips on it, and roll up the lotus leaf cake. It's really delicious.

The third way to eat Beijing roast duck:

Garlic paste with sweet noodle sauce can also be served with radish strips. Eating duck meat with lotus leaf cakes is also a popular seasoning in the early years. Garlic paste can relieve greasy taste. Dip the sliced roast duck in garlic paste and sweet noodle sauce, which adds a touch of spice to the fresh flavor and makes the flavor more unique. Many customers especially prefer this kind of duck roasted with seasoning to be bordeaux, bright and shiny, crispy and tender, which is the top grade. Roasted ducks are cut into thin slices by trained knives, and each slice should be thin and fat; Then put it on the table, next to it are simple and delicious ingredients such as bread, green onions and noodle sauce. Spread the sauce on the cake, then add the duck slices and green onions, roll them into a tube by hand, and serve. You don't eat roast duck with chopsticks, but you use your hands more. Quanjude and Cheap Square roast duck are both very famous. Quanjude is famous for hanging roast duck, and cheap square is famous for stewing roast duck. Quanjude roast duck is made by hanging oven. First of all, we should apply the exclusive seasoning to the raw ducks, and then we should master the heat. If the fire is short, it will be raw, and if it is too hot, it will be black. Roasted ducks are cut into thin slices by trained knives, and each slice should be thin and fat; Then put it on the table, next to it are simple and delicious ingredients such as bread, green onions and noodle sauce. Spread the sauce on the cake, then add the duck slices and green onions, roll them into a tube by hand, and serve. You don't eat roast duck with chopsticks, but you use your hands more. The difference between hanging furnace and stewing furnace is that hanging furnace uses open flame, and the fuel is fruit wood, especially jujube wood; The stewing furnace uses dark fire, and the fuel is soft materials such as straw and slats. Although their flavors are quite different, they both work hard on the word "roast", so they are both called Beijing roast duck.

Making method of classic Beijing roast duck;

This is the basic practice, but the materials used and how much are determined by individuals.

The practice of Beijing roast duck:

1. Use an air pump (or blow it through a hose, or JM who are not afraid of it directly point it at the mouth, hehe) to pump air from the knife edge of the duck neck to between the subcutaneous fat and the connective tissue so that the gas can fill the whole body of the added duck evenly (at this time, the duck is slightly full, and only the wing roots and claws should be removed before, and some can also turn around, but I like the duck head);

2. After hanging the duck with a hook (it seems that some people put the duck in the bottle without a hook, which is a little scary), boil the duck with boiling water to expand the gas, but don't burn it. Brush the salt, cooking wine (or red wine) and soy sauce together on the duck, brush several times and marinate for 30 minutes to an hour;

3. Pour the duck with sugar water (or maltose or honey) twice, then air dry (it must be very dry, otherwise it will not be crispy), plug the anus with a cork, and pour water into the duck from the knife edge for later use (or use white bread and white steamed bread to absorb water and stuff it into the stomach, in order to keep the meat fresh and tender); Then cut a smaller apple in half and stuff it in to keep the fruity smell of roast duck and suck out the peculiar smell.

4. Preheat the oven at 200 degrees and bake it for 30 minutes. If you hang the duck in the oven and bake it, use a tray to receive oil below. If baked in a baking tray, pay attention to put the duck belly and oily side up and the duck back next to the shelf.

5. 120 degree, roast 1 hour, use duck 2 100g, if the duck is big, it will be extended for about 30 minutes for each additional 500g.

6. Take out the duck, turn it over, bake it at 200 degrees for 20 minutes, so that the baked skin is even and shiny;

5. Slice the duck while it is hot, and roll it in the pancake together with the onion sweet noodle sauce. 　

Practice of sweet noodle sauce for Beijing roast duck;

Oil, a small amount of flour, soy sauce, sugar (to everyone's taste), and a small amount of salt.

Add a little oil to the pot when it is hot, and add flour when it is 50% hot. Stir-fry well (it looks a little thin, don't stir-fry like West Point), add soy sauce to color, and add a little water to adjust it to your favorite consistency (it is recommended to thicken it a little, so it won't drip in the crust). If the soy sauce is salty, you don't need to add salt. If you are afraid it is too weak, add some salt.

Of course, you can also add other things according to your preferences, such as sesame oil, vinegar, seafood sauce, oyster sauce, peanut butter, onion, ginger and Chili powder. . . . . . Use your imagination!

The method of Beijing roast duck crust;

Ordinary flour and water are mixed according to the ratio of 7: 4, and a small amount of salt or a protein can be added to increase toughness.

1. Mix the flour and salt into a bowl, add water, knead, cover the dough with a wet cloth, and let it stand for about 20 minutes (it is advisable to hold the batter with your hands down and the batter can still hold it without slipping).

2. Grease the pan, heat it with medium heat, grab one end of the dough and quickly paint it into a thin circle with a diameter of about 15cm according to the following methods.

Draw a circle quickly after stopping for about 2 ~ 4 seconds in the center of the pan to form a cake center. At this time, the dough should not leave the pan surface and draw a circle quickly to make a thin round skin of 15cm, and the excess batter should be grabbed back. If there is a small hole, you can fill it with the batter in your hand; If there is too much, you can use a cake spatula or a large jam spatula to scrape it flat.

3. When the outside of the dough is rolled up inward, gently uncover it and it will become a cake crust.

4. Pay attention to the heat of the pot to prevent dry skin or thick skin. Beginners can rub some oil in the center of the pot, which is subject to the fact that the center of the pot is slightly wet without gathering oil.

5. Cover the cake crust with a wet towel in time to keep it fresh and moist.

6. It can also be used as the crust of shredded pork in Beijing sauce.

How's it going? Are you drooling?

Friends who like Beijing roast duck, do it quickly

I believe you can also make delicious Beijing roast duck! !