Foreigners have said that "two things to visit Beijing: visiting the Great Wall and eating roast duck", which shows their popularity.

The more authentic roast duck is a bit troublesome to cook. It should be brushed on the duck with maltose or honey and water, dried and then put into a special oven for roasting. So I chose the method that I usually use when I barbecue at home. I marinate it first and then bake it.

Ingredients: half a duck, onion 1 root, ginger 1 block, cinnamon, aniseed, cooking wine, soy sauce, salt, sugar, pepper powder, honey, flour, boiled water, oil, shredded onion, cucumber, sweet noodle sauce and sugar.

Practice:

1, onion 1 root cutting, ginger slicing. Wash the duck, add onion, ginger, cinnamon, aniseed, cooking wine, soy sauce, salt, sugar and pepper powder, then "massage" the duck for a while, then put it into a big fresh-keeping bag, seal the bag and marinate it in the refrigerator 12 hours.

2. Take out the salted duck, brush a layer of honey evenly with a small brush, wrap the duck legs and wings in tinfoil and other places that are easy to burn, put them on the baking net, and put them in the middle layer of the oven preheated at 180 degrees. The oil dripped from the baking tray should be placed in the lower layer of the oven, and it is better to put tinfoil in the baking tray for cleaning. Roast about 1 hour, because I use half a duck, and it may take longer if it is a whole duck.

3. Next, make a lotus leaf cake, put a proper amount of flour in a pot, pour boiling water, stir with chopsticks, and knead it into a smooth dough when it is not hot, and cover it with plastic wrap and wake up for 20 minutes. Knead the awakened dough for a while, knead it into strips, divide it into small portions, knead it round and then flatten it.

4. Spread a layer of oil evenly on the flattened dough, then put a small dough and roll it thin with a rolling pin, which is probably a little thicker than the dumpling skin.

5, the pan is not heated with oil, put a cake, simmer it, and turn it over when the surface bubbles. The baked cake should be covered with a clean wet towel to prevent the cake from drying.

6. Slice the onion, peel the cucumber and cut it into strips. Add some water and sugar to the sweet noodle sauce, boil it in a pot and put it in a small bowl.

7. Baked duck slices are well served. Separate the cake from the middle, roll up cucumber strips, shredded onion and duck meat, roll up a little sweet noodle sauce and eat!

Tip:

1 The duck skin baked by this method is not particularly brittle. If you want to eat crispy skin, you should brush maltose or honey on the duck and add water, and then bake it after air drying.

2. I don't have any good way to slice the duck. Just slice the duck. It doesn't matter whether it looks good or not. Anyway, I eat it at home.

Beijing roast duck

Beijing roast duck, a famous food in Beijing, is famous at home and abroad for its bright color, tender meat, mellow taste and fat but not greasy.

According to legend, the beauty of roast duck comes from the precious Beijing duck, which is the best meat duck in the world today. It is said that the breeding of this special pure white Beijing duck started about a thousand years ago, because emperors of Liao, Jin and Yuan dynasties hunted and occasionally acquired this pure white wild duck species, which was raised for hunting and continued until it was obtained and cultivated into today's precious meat-eating duck species. That is, a kind of white duck fattened by feeding method, hence the name "stuffed duck". Not only that, Beijing duck was spread to Europe and America a hundred years ago, and it was a blockbuster after breeding. Therefore, as a high-quality breed, Beijing Duck has been the source of rare duck breeds in the world for a long time.

As for the formation of roast duck, as early as 400 years ago in the Southern and Northern Dynasties, the word "roasted duck" appeared in the Record of Food Treasures, and in the Southern Song Dynasty, "roasted duck" became a famous product in Lin 'an (Hangzhou). At that time, roast duck has not only become a folk delicacy, but also a delicacy in the family of literati. But later, according to the Records of the History of the Yuan Dynasty, after the Yuan Dynasty broke Lin 'an, Bo Yan, the general of the Yuan Dynasty, once moved his skills in Lin 'an to Dadu (Beijing). As a result, the roast duck technology spread to Beijing in this way, and the roast duck became one of the treasures of the Imperial Palace. Then, with the change of dynasties, roast duck became the delicacy of the Ming and Qing courts. In the Ming dynasty, roast duck was still a must-have dish for the Lantern Festival in the palace. It is said that Emperor Qianlong and Empress Dowager Cixi in the Qing Dynasty loved roast duck very much. From then on, it was officially named "Beijing Roast Duck". Later, with the development of society, Beijing roast duck gradually spread from the palace to the people.

After the founding of the People's Republic of China, the reputation of Beijing Roast Duck is increasing day by day, making it more famous in the world. It is said that Premier Zhou appreciated and paid close attention to this famous dish before his death, hosted foreign guests and tasted roast duck. In order to meet the needs of social development, the baking operation of duck shops has been modernized and the flavor is more delicious.

There are two ways to roast Beijing roast duck: oven (hanging oven) and stewing oven. It is characterized by the use of hanging oven roasting method, which is transplanted from the special hanging oven method of roasting suckling pigs in the imperial dining room of the Qing court. The roasted duck has a golden and shiny surface color, crispy outside and tender inside, and has a special delicious taste. The way to eat roast duck is to cut it into thin slices with a sharp knife, coat the baked lotus leaf cake with sweet noodle sauce, and then roll it with chives, garlic paste and roast duck slices, which is very delicious.

1, 2.5-3kg healthy ducks are selected for raw material treatment, and they are slaughtered and bled by the method of cutting off three tubes. The scalding is done with 55-60℃ water for about 3 minutes. The scalding and grooming operations should be light and quick, and 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, and the action should be quick when eviscerating.

2. Blanch the skin and cinnamon. Blanch the duck with caramel boiling water for 3-4 times from top to bottom, and then pour the duck with sugar water. Generally, the sugar water is made of caramel and water in a ratio of1:6-7.

3. Cool the blank. Hang the duck with scalded skin in a cool and ventilated place to make the duck's skin dry. Generally, the blank is cooled for 24 hours in spring and autumn and 4-6 hours in summer.

4. First, the duck's anus is blocked with a stopper, and boiling water is poured from the knife edge of the neck, which is called soup filling, then it is colored again, and then it enters 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 200℃. The temperature of the roast duck is the key. Generally, the furnace temperature is controlled between 250℃ and 300℃. During the baking process, the orientation of the duck is adjusted according to the bad color of the duck, which usually takes about 30 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 a layer of sesame oil immediately after the duck is baked, so as to increase the brightness of duck skin.

6. Beijing roast duck is generally eaten with sweet noodle sauce and green onions.