Production method
1. eviscerate (out of the cavity) method: (1) Place the duck breast upward and the duck head outward. Hold the duck's paw with your left hand, lift it up slightly to tighten the duck's leg, and chop the duck's paw from the joint with your right hand with a knife. Then, turn the duck over, make the duck head face inward, break the duck bill and pull out the duck tongue. (2) Turn up the duck skin at the knife edge of the duck neck, pull the esophagus and trachea with your left hand, and gently poke the thumb of your right hand along the esophagus and trachea under the duck neck to the top of the duck's bladder. Then pull off the trachea and take it out. (3) Hold the duck's head with the left hand, poke the air nozzle of the air compressor into the knife edge of the duck's neck with the right hand, and start to inflate (the air is inflated into the fat layer outside the skin and meat). When the gas is filled to 890% full, pull out the gas nozzle and hold the root of the duck neck with your left hand to prevent gas from escaping. (4) Stick the index finger of the right hand into the anus for 3 ~ 4cm, bend the index finger upwards, hook the tail end of the large intestine, and break the joint between the large intestine and the anus. Then, move the right duck arm forward, stick it with your left hand, hold a knife with your right hand, and cut a 3 ~ 5 cm knife under its right arm. (5) Put the thumb and forefinger of the right hand into the knife under the duck's arm. Pull out the head of esophagus and trachea. Then wrap the pulled esophagus around the index finger of the left hand and tighten it. At the same time, the thumb and forefinger of the right hand extend into the duck cavity, hook off the soft tissue connected with the internal organs from top to bottom, then hook the duck gizzard, and pull out the internal organs with both hands. The right index finger and middle finger extend into the duck cavity again. On both sides of the spine. Take out the lung lobe. (6) With the index finger and middle finger of the right hand, poke the duck brace into the duck cavity from the knife edge, place the lower end of the duck brace on the spine, tilt it forward slightly in an upright position, and then pull it back after it is stabilized, so as to clamp it into the sternum and triple bone, so as to support the duck body.
Attention: the evisceration should be quick, the knife edge should be small, the duck body should be free of blood stains, the duck body should be full of inflation, the skin surface should not be broken, the internal organs should be cleaned, and everything (duck liver, duck intestines, duck gizzard, etc.) should be intact.
2. Hook washing method: (1) Put the thumb of the left hand into the knife edge under the duck's arm, hold the duck's back with the other four fingers, and then press the duck into the basin (or pool) to fill the duck's cavity with fresh water. Then, put the duck's head up and lift the duck. Use the index finger of the right hand to poke into the anus of the duck, hook up the ileum head, and make the water flow out of the anus. Then press the duck into the water, so that the duck cavity is filled with water, and the duck head is turned downwards, so that the water in the duck cavity flows out from the skin of the neck and the duckbill, and the impurities and mucous membranes in the duckbill and the duck neck are washed out, and the washing of the cavity is finished. (2) Hold the duck's head with the left hand, lift the duck, place it at the lower end of the duck's head with the right hand, and stroke it down to the root along the duck's neck to remove the rest air. Then put the thumb and forefinger of the right hand into the knife edge under the duck's arm, lift the duck, release the left hand, and make the duck's head hang down. Use a duck hook to lower the hook at the duck neck 5 ~ 6 cm away from the root of the duck neck, so that the tip of the duck hook is exposed from the other end. Attention: Wash the duck cavity, duck neck and duck bill, and hook out the soft tissues in the intestine and duck cavity. There is no blood stain on the duck's skin, and the duck hook should be hung correctly and the hook distance should be moderate.
3. Color hanging method: rinse the basin containing sugar water, add maltose and water and mix well. Then put the pot on the fire, add water, and boil until it boils. Lift the duck hook with your left hand, lift the duck to the top of the pot (be careful not to immerse the duck head in the water), hold the spoon in your right hand and scoop up the boiling water in the pot. From the knife edge of the duck body, scald the duck skin from top to bottom (3 ~ 4 times). After scalding the duck skin, quickly lift the duck to the top of the sugar water basin, and pour the duck with the evenly stirred sugar water for 3 ~ 4 times. Just control the water in the duck cavity.
Proportion of mixed sugar water and mixing method;
The ratio of 1 ∶ 5.6 ~ 6 for jujube-red roast duck is generally (that is,1kg maltose is mixed with 5.5 ~ 6 liters of clear water).
Generally, the ratio of golden roast duck is 1: 6.5 ~ 7.5 (that is,1kg maltose mixed with clear water is 6.5 ~ 7.5 liters).
When mixing, firstly put maltose into a basin, drain it with a small amount of warm water, then add clear water according to a certain proportion and stir it repeatedly by hand to make it uniform (if white sugar is used, first add a small amount of clear water, boil it for a while on fire, then pour it into the basin, add clear water according to a certain proportion and stir it evenly).
Attention: use strong fire, water should be boiled away, the ratio of sugar to water should be moderate, and duck skin should be scalded bright and beautiful.
4. Blanking equipment and tools, one duck pole and one set of duck pole (or duck rack).
Methods: The boiled and sugared duck blank was hung on a duck hanger (or rack) and placed in a cool and ventilated place to dry the duck skin. Generally, it is aired for about 24 hours in spring and autumn, and 4 ~ 6 hours in summer. In winter, the airing time should be appropriately increased.
Note: When drying duck blanks, avoid sunlight and do not use high-intensity lamps. In winter, do not install heating equipment indoors. Observe the change of duck blank at any time when it is dried. If oil spills from duck skin (oil beads appear), take it off immediately and hang it in the cold storage for preservation. Note: the temperature in the cold storage should be controlled at 3 ~ 5℃. Baking preparation 1. firewood selection. Jujube firewood is the best fuel for Beijing roast duck (hanging stove). When jujube firewood cannot meet the supply, peach, apricot, pear and other fruit tree firewood should be used. Wood for fruit trees has less smoke and harder fire. It is resistant to burning and has the characteristics of clear fragrance. The use of wood such as pine, cypress, Chinese toon and tung with peculiar smell should be prohibited. 2. Clean the furnace and burn it. Under normal circumstances, it is necessary to clean up the residual ash in the oven 1 hour in advance, leave enough charcoal bottom and code the fruit firewood. Ignition for about 30 minutes, when the furnace temperature rises above 200℃, it can be ready for baking. Baking technology 1. Stab the duck. Before the duck blank is baked in the oven, the prepared duck plug should be skillfully stabbed into the anus of the duck, and it should be stuck in the anus to prevent the soup from flowing out after the duck body is filled with soup. The so-called clever neck means that the action of stabbing into the blockage should be accurate and rapid. Because the duck skin is tight after air-drying, the duck is blocked by stabbing, hesitating, turning left and twisting right, which is bound to crush the duck skin, so it must be inserted and clamped at once with skill. 2. Fill the soup. When the duck blank is stabbed and the duck is blocked, boiling water (or appropriate amount of pepper water and cooking wine can be added) can be poured from the knife edge of the duck body, which is called soup pouring. Generally, the boiling water poured into the duck body accounts for about eight tenths of the duck cavity. 3. Colour it twice. After the duck blank is enema, it must be colored twice (that is, the second sugar beating, the difference from the first sugar beating is that the sugar content of the syrup should be appropriately reduced). The method is: lift the duck hook with the left hand, lift the duck blank above the sugar water basin, hold the water spoon with the right hand, scoop up the sugar water, and pour it evenly on the duck blank. The purpose of secondary coloring is mainly to prevent uneven coloring.
4. Turn to roast and squat. After the duck blank is colored twice. It is necessary to check the duck hook (to prevent the phenomenon of loose blank and difficult rotation) and then it can be baked in the furnace. During the baking process, the fire power is the key, which should be adjusted at any time according to the needs. Generally, when the duck blank is first put into the furnace, the fire power should be stronger. With the increase of the temperature in the furnace and the coloring of the duck blank, the fire power should be gradually weakened, and the furnace temperature should generally be controlled between 250℃ and 300℃.
After the duck blank is put into the furnace, make the right back of the duck face the fire and bake for about12 ~13 minutes. When the right back is roasted to orange, turn the duck body so that the left back faces the fire, and roast for about 7-8 minutes. When the left back and the right back are the same color, turn the duck body and bake the left duck breast. When it is also orange, you can stir up the duck with a pole, pull its left crotch near the fire to make the legs colored, then hang it in the furnace again and roast the right duck breast for about 2 ~ 3 minutes. When the right duck breast is baked orange, stir up the duck and lift the right crotch. When the right crotch is roasted to orange, hang the duck back into the furnace, roast its right back for about 5 minutes, and then turn to roast its left back for about 5 minutes. The color of ducks has been basically uniform. When the white soup with oil overflows from the knife edge of the duck, stir up the duck, and then lift the crotch again to find the color, and then it can be baked. One1500 ~ 2000g duck blank can be fully cooked by baking in the furnace for 35 ~ 40 minutes. As for whether the duck is cooked, we can not only know the firepower, time and color of the duck body, but also pour out the soup in the duck cavity to observe. When the poured soup is pink, it means that ducks 7 ~ 8 are mature; When the poured soup is light white with some oil, it means that the duck is 9 ~10 mature. If the poured soup is milky white, when there is more oil and less soup, it means that the duck is overcooked. 5. Brush the oil out of the furnace. After the duck is roasted and baked, it should be brushed with a layer of sesame oil while it is hot to increase the brightness of the skin. And can remove soot and add fragrance. *'kC8 ZR5 preparation ingredients The ingredients for eating Beijing roast duck are mainly: sweet noodle sauce and scallion. In order to adapt to the living habits of different guests, refined salt, sugar, pepper oil, Jiang Mo, rice oil, garlic paste, radishes, shallots, cucumbers and green radishes can also be added as ingredients.
1. Sweet noodle sauce: It is mainly made of flour through processing and fermentation. The sweet noodle sauces in Beijing are from Tianyuan and Liubiju. It has the characteristics of positive color, strong taste, moderate thickness and delicious fragrance. After the sweet noodle sauce is purchased, it needs to be processed again before it can be eaten with roast duck. The processing method is: put the sweet noodle sauce into a basin, add125g sugar and 25g sesame oil to every 500g sweet noodle sauce, and mix well. Steam in the drawer for about 25 minutes, then take out and let it cool. 2. Onion and white section: It is better to choose high-white onion produced in Shandong Province. It is tender, sweet and crisp and suitable for raw food. The processing method of scallion white section is: firstly, peel it clean, cut off the green part, then cut it into 6 cm long sections, and break the middle. Pay attention to induction, mainly include: pay attention to slice method: because slice is good, not only the shape of 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. Pay attention to seasoning: why can't 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.
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. The diameter of the big one can exceed 25cm, and the size of the small one 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 2000 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 30 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 fragrant, used for wrapping other vegetarian foods, commonly used for banquets, and a home-cooked snack. The first way to eat roast duck: dip it in fine sugar. The second way to eat: 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 a few onion strips, cucumber strips or radish strips on it, and roll up the lotus leaf cake. It is really delicious. The third way to eat:
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.