Roasted duck sauce practice:

Raw materials; sweet flour sauce, white know sugar or rock sugar, water, oil.

1, first of all, the pot will be heated up to start, waiting for the temperature to make the pot hot road, after the pot is hot, add the right amount of oil, and so on after the oil is hot, pour in the sweet noodle sauce.

2, the sweet version of the sauce stir-fried, in the pot add the right amount of sugar, the right amount of water.

3, the sugar stir-fried until melted, roasted right duck sauce sticky, can be, as follows.

Extended Information:

Crispy roast duck is characterized by thick and crispy skin, bite a squeaky sound, that crispy texture is y loved. Therefore the flavor of roast duck can penetrate y into people's hearts and satisfy the needs of the majority of food lovers. If you find yourself doing out of the roast duck a moment is not crispy, it will affect people's purchase, the restaurant caused a great economic loss, there is no doubt.

2, roast duck how to keep, must keep dry, under the appropriate temperature environment.

If after the roast duck out of the oven, did not pay attention to the details of the problem of storage, they just roasted roast duck is very crispy, but after a period of time to become not crispy skin, this is the incorrect storage process. How exactly can this be avoided? When making and storing roast duck, it is important not only to roast it to get a crispy skin, but also to keep it crispy.

This requires a storage environment that is not too humid, and too much moisture will cause the skin of the roast duck to become crispy, and the moisture absorbed by the roast duck will not be crispy. Therefore, after the roasted duck, it is stored in the environment must be kept dry, at the appropriate temperature storage.