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Production process:
1, choose a complete Beijing stuffed duck, and pump air from the cut trachea to separate its skin and flesh and bulge its whole body. 2. Gut the duck to remove the internal organs, and then put a wooden stick about 2 inches long to support the sternum, so as to stretch the duck skin. Then hook the neck with a hook, then coat the duck skin with a layer of light maltose and hang it in a ventilated place to dry. 3. Hang the dried duck in the oven, and prepare a hot kettle at hand to prepare for watering the duck. In order to cook the duck thoroughly and evenly, it is necessary to constantly turn it over and stir it with a baking rod if necessary. 4. Roast the duck until it is completely brown, and the baked duck seems to be painted with bright paint. 5. Serve sliced duck meat such as lotus leaf cakes, sesame seed cakes and other condiments placed on the table in advance.
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.
In the Northern and Southern Dynasties over 400 AD, the word "roasted duck" appeared in the Record of Food Treasures. In the Southern Song Dynasty, roast duck was a famous product in Lin 'an (Hangzhou). At that time, roast duck has not only become a folk delicacy, but also a rare dish in the literati's home. 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. With the change of dynasties, roast duck became the delicacy of Ming and Qing courts. In the Ming Dynasty, roast duck was still a must-have dish for the Lantern Festival in the palace, and was later officially named "Beijing Roast Duck". With the development of society, Beijing roast duck gradually spread from the palace to the people.
school
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.
Quanjude is the most brilliant of the roast duck family, which has established the image ambassador status of the roast duck family in Beijing. Yang Quanren, the founder of Quanjude, was a small businessman who operated the business of raw chickens and ducks. After accumulating capital, he founded Quanjude Roast Duck Restaurant, and hired a roast duck master who used to work in the imperial dining room of the Qing Dynasty to refine the roast duck with the court's "hanging roast duck" technology, which made the "hanging roast duck" multiply among the people. Quanjude adopts the hanging oven roasting method, and does not open the duck. Just open a small hole in the duck, take out the internal organs, then pour boiling water into the duck's stomach, then tie the small hole and hang it on the fire to roast. This method can not make the duck lose water due to roasting, but also make the duck skin swell without being softened. The roasted duck skin is very thin and brittle, which becomes the most delicious part of roast duck. The hanging furnace has a furnace hole and no furnace door, and uses jujube, pear and other fruit trees as fuel and open flame. When the fruit wood is fired, it is smokeless, the bottom fire is strong and the burning time is long. After the duck enters the furnace, the position of the duck should be changed regularly with the pole, so that the duck can be heated evenly and roasted all over. The roasted duck has a plump appearance, a purplish red color, crisp skin, tender outside and a fruity fragrance, which makes it more delicious when tasted carefully. Strictly speaking, only this roasting method is called Beijing roast duck.
Compared with hanging roast duck, braised roast duck represented by cheap square seems to be less impressive. Fortunately, cheap square, an old brand with a history of nearly 600 years, has applied for "national intangible cultural heritage protection" with the skill of braised roast duck. Compared with the reputation of Quanjude, the cheap roast duck, which was founded in Yongle period of Ming Dynasty, actually has an earlier history, which has been nearly 600 years. The so-called "stewing furnace" is actually a kind of ground furnace. The furnace body is made of bricks and the size is about one meter square. Its production method was first introduced to Beijing from the south, characterized by "ducks can't see open flames", which is made by stewing charcoal fire in the furnace and hot furnace wall. Because of the need to use dark fire, it requires high technology. The person in charge of the stove must master the temperature in the stove. If the temperature is too high, the duck will be roasted, and vice versa. The skin of braised roast duck is bright and crisp, the meat is white, tender and delicious. Stewing roast duck is the signature of cheap square, but the stewing stove for burning straw has already been changed into an electric stewing stove. Nowadays, there are few roast duck restaurants that use stewing ovens, and most roast duck restaurants use Quanjude hanging ovens. Stewed roast duck tastes more tender, and the juice of duck skin is obviously richer and fuller. However, the fruity fragrance of the roast duck seems to make people realize the wisdom of the earliest "roasting" cooking method mastered by human beings.
Nowadays, hanging roast duck and stewing roast duck are two major schools of roast duck in Beijing. Just like Beijing Roast Duck improved Shandong Roast Duck, now many restaurants that make roast duck have improved these two traditional schools to suit modern tastes and consumption ideas. For example, the key interpretation of eating the skin of roast duck, such as the special selection of duck varieties by Xiaowangfu, and even the replacement of shredded onion with cucumber strips in many places, are all good improvements, but as for the gold foil roast duck made in some places, it is a bit mysterious.
preparation
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.
way to eat
Beijing roast duck has become a world-famous American food. Gourmets in past dynasties ate Beijing roast duck and ate a lot of attention. It seems that if they don't eat like this, they can't reflect the authentic flavor. To sum up, there are four main points:
(1) Pay attention to the season:
Roast duck must be eaten in the right season, and bad season will affect the taste. Taste advocates that eating roast duck in winter, spring and autumn is the best. The reason is that Beijing ducks in winter and spring are tender and tender; The weather is crisp in autumn, and the temperature and humidity are particularly suitable for making roast duck, and the ducks at this time are also relatively fat. In summer, the climate is hot and the air humidity is high. At this time, Beijing duck meat is thin and thin, and the quality is poor. The roasted duck skin is prone to root (that is, it is not crisp), so the taste is relatively poor.
(2) Pay attention to the slice method:
Because the slices are good, not only the dishes are better in shape, 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. A duck weighing 2 kg can slice more than 100 pieces of duck meat, and the size is even, such as clove leaves, which are crisp, fragrant, tender and unique.
(3) 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.
(4) Pay attention to food:
There are two kinds of 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 and 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 often prepared a kind of millet porridge with barley and red beans. This kind of millet porridge is beautiful in color, smooth and refreshing, and drinking a small bowl of this special millet porridge after eating roast duck will definitely bring you an incomparable and comfortable feeling.
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 soybean 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: the color is slightly yellow, soft and fragrant, and it is used for wrapping other vegetarian foods. It is a common pastry for banquets and a home-cooked snack.
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 it with sweet noodle sauce with baked lotus leaf cake, and then roll it with chives, garlic paste and roast duck slices, which is very delicious.