Roast duck how to roll
The right amount of roast duck meat slices, cucumber shreds, shredded green onions into the pancake skin, rolled into a stick shape, dipped in sweet sauce on the outside.
1, moderate amount of roast duck meat slices, shredded cucumber, shredded scallions into the pancake skin, rolled into a stick shape, on the outside of which dipped in sweet noodle sauce. Commonly used to eat roast duck with two kinds of food, one for the lotus leaf cake; one for the hollow sesame cake. Lotus leaf cake can be uncovered two slices, each slice smeared with sweet flour sauce and then put onion, cucumber strips, (or carrot strips), slices of roast duck, or smeared with garlic, soy sauce, cucumber strips (or carrot strips), and then sandwiched between the slices of roast duck rolled up and eaten.
2, the first step to wash your hands, the second step to pick up a pair of chopsticks, the third step, pick up a small spoon with a long handle to match, the fourth step: roll the roast duck inside the cake,. Step 5: roll on, step 6: take a look at the pie will not spread out on its own either.
3, garlic puree with soy sauce, but also with radish strips and so on. Garlic puree can relieve grease, will be sliced roast duck dipped in garlic puree, soy sauce to eat, in the fresh aroma, adding a touch of spiciness, the flavor is more unique.
4, some customers do not like to eat green onions, garlic, but like to crisp and crispy duck skin, dipped in fine sugar to eat. This way of eating is especially suitable for ladies and children.
Slice of roast duck tips
1, slice of duck meat, with a sharp small fork knife, a flat board.
2, the heated whole roast duck flat on the board, first cut off the duck head.
3, with the left hand gently hold the duck neck recurved part, the first knife will be the front of the breast skin meat slice down, cut into a number of thin slices.
4, then slice the right upper breast and left upper breast meat, slice four or five knives.
5, the duck bone trident lifted, with the tip of the knife along the middle line of the breast bone by the right side of a knife, so that the bone and meat separation, you can right leaning on the upper half of the breast order to slice down through the slice of the leg, picking the leg until the tail. The left half of the slice is also the same.
6, slice of duck, slice out of the meat is not too thick, generally a duck to slice 90 pieces as a standard. The size of the meat should be uniform, thin and not broken, pay particular attention to each piece of meat should be with the skin to ensure that when you eat the feeling of crisp and tender.
Categorization of roast duck
After the establishment of new China, the reputation of Beijing roast duck is increasing day by day, and it is more famous all over the world. It is said that Premier Zhou appreciated and paid much attention to this famous dish during his lifetime, and feasted foreign guests and tasted roast duck. In order to adapt to the needs of social development, the roast operation of the duck store has been more modernized and the flavor is more precious. The most brilliant of the roast duck family is Quanjude, which established the duck family as the ambassador of Beijing. The founder of Quanjude, Yang Quanren, was a small businessman in the raw chicken and duck business, but after accumulating capital, he started the Quanjude Roast Duck Restaurant, hired a duck master who had worked in the Qing Dynasty Imperial Household Cuisine, and roasted the ducks in the palace's "Hanging Furnace Roast Duck" technique, which made the "Hanging Furnace Roast Duck" the best roasted duck in Beijing, and the "Hanging Furnace Roast Duck" is the best roasted duck in Beijing, which is the best roasted duck in Beijing. "Hanging Roast Duck" has flourished among the people. Quanjude adopts the method of roasted duck in the hanging oven, not to open the duck. Only in the duck body to open a small hole, take out the internal organs, and then to the duck stomach inside the filling of boiling water, and then the small hole tied up and hung on the fire roast. This method not only prevents the duck from losing water due to roasting, but also allows the skin of the duck to expand and not be softened by roasting, resulting in a thin and crispy skin, which is the best part of the duck. The hanging stove has a hole without a door, and is fueled by fruit wood such as jujube wood and pear wood, with an open fire. When the fruit wood is burned, there is no smoke, the bottom fire is strong, and the burning time is long. After the duck is put into the oven, the duck's position should be regularly switched with a picket pole in order to make the duck heated evenly and roasted all around. The roasted duck is full in appearance, jujube-red in color, with crispy skin, burnt outside and tender inside, and with a fragrance of fruit wood, which tastes even more wonderful when savored. Strictly speaking, only this method of roasting is called Peking duck.
Compared with the hanging oven roast duck, the stewed oven roast duck represented by Cheap Square seems to be less impressive in people's memory, but the good thing is that Cheap Square, which has a history of nearly 600 years, has already applied for the protection of the "national intangible cultural heritage" with the stewed oven roast duck technology. Founded in the Yongle period of the Ming Dynasty, Cheap Square Roasted Duck in Stewed Oven has an even earlier history than Quanjude, with a history of nearly 600 years. The so-called "casserole" is actually a kind of floor furnace, the body of which is made of bricks and is about one meter square in size. Its production method was first introduced to Beijing from the south, characterized by "ducks do not see the open fire", by the stove charcoal fire and the hot walls of the furnace stewed and roasted. Because of the dark fire, it requires a high level of skill, and the person in charge of the stove must control the temperature inside the stove; if the temperature is too high, the duck will be burnt, and vice versa, it will be undercooked. Stewed oven roast duck has an oily and crispy skin, white and tender meat, and delicious flavor. Stewed oven roast duck is the signature of Cheap Square, only the broomcorn millet stove has long been changed to an electric stove. Nowadays, there are very few duck restaurants that use the crockpot, and most of them adopt the roasting method of Quanjude hanging oven. Crockpot roasted duck is more tender, and the juice of the skin is obviously richer and fuller. The aroma of fruit and wood in the oven seems to make people realize the wisdom of the first "roasted" cooking method mastered by human beings. Da Dong Roast Duck Restaurant (slightly less famous than the above two, but also very good), diagonally across the street from the Jing Guang Center, has a very sophisticated cuisine that is truly roasted over apple wood, and the flavor and texture are unmatched. Mr. Da Dong came from Quanjude. You must try to eat in the lotus leaf cake with some garlic paste, unusually delicious, the waiter will teach you to eat.
Nowadays, hanging duck and stewed duck are the two main types of duck in Beijing. Just as when the Beijing duck abandoned the improvement of Shandong duck, a lot of duck restaurants, respectively, on the tradition of these two genres, to do the improvement of the modern taste and consumer thinking. For example, the interpretation of the focus of the duck eating skin, such as small Wangfu duck species of special selection, even including many places will be shredded green onion replaced by cucumber strips, these shape change without losing the spirit of the improvement is good, as for some places to get out of what the gold foil duck, it is a little bit of the taste of the metaphysical.
Beijing duck how to eat
Beijing's roast duck, eating and Guangdong, Shanghai, Yunnan are not the same. In those places, after the duck is roasted, it is cut into pieces and served on the table. One of the Yunnan roast duck is the choice of local duck roasted, fragrant and crispy, with green onions, salt and pepper and other condiments. According to say, the earth duck growing period is long, fed with natural feed, than forcibly filled with food to make it fast-growing Peking duck authentic. But the earth duck oil is not enough, and the Peking duck is very different from the fun. Other places of roast duck is eaten as a dish, can not make it fat; and Beijing roast duck is eaten as a meal, must make it tender; to fat and not greasy, in addition to baking the fire is just right, eat the ingredients have to pay attention to. The pasta sauce is Quanjude own secret, not just to the market procurement; onion is not the southern onion, but with the northern onion of the white pole, dissected into uniform long thin strip.
Out-of-towners who have never eaten roast duck, this time all stop chopsticks, quietly watching the master show. He took a cake, placed in the palm, chopsticks clip duck meat one or two slices, dipped in the sauce above, into the cake; a few green onions, and thin cucumber strips wrapped up, the entrance bite: just a piece of duck, the outer skin is crispy, under the skin is fat and soft, lean meat is fresh and glutinous, three kinds of feeling. Even if the squeezed out of the oil, so that the cake fresh noodle aroma wrapped in suction, so that the salty-sweet flavor of the sauce accompanied by onions, spicy, melon strips of cool crisp than; that taste, did not eat is not imaginable, eaten people are sure to want to eat.