Delicious duck leg making "garlic crispy duck leg"(mei wei ya tui zhi zuo suan xiang cui pi ya tui )

Delicious duck leg making "garlic crispy duck leg"

Introduction:

"Duck meat" is a good health food, because it contains a lot of unsaturated fatty acids, so it is not easy to get fat. Duck belongs to warm and benign meat, which is suitable for spring and summer. The climate in spring and autumn in Beijing is dry, which is good for the natural drying of duck. The duck dried by natural ventilation tastes crisp and tender, which is also the best season for Beijing to eat roast duck. In summer, it's muggy and humid, and the drying of duck is very slow. After a long time, the duck will deteriorate. If it's cloudy, it's even worse. It needs to be dried with the help of a fan. In winter, it's too cold in the north. It freezes quickly without waiting for the duck to dry! Today, we'll make a roast duck leg suitable for home-made. It's easy to make and doesn't need to be pumped up. Besides, we marinate it for five or six hours with "garlic flavor barbecue sauce" of KUKE one hundred in advance. It tastes wonderful! I feel that its taste is better than Quanjude's authentic roast duck. Because it was pickled with barbecue sauce first, the skin and meat taste of the duck is more fragrant. When eating, it's delicious without sauce. Ha ha! Production skilled, a little effort, skin crisp meat tender, absolutely a bar! I was going to make a decent "roast duck", but the "garlic barbecue sauce" was not enough. Because I used it several times last time, the remaining sauce was weighed, less than 30g, only the roast duck leg, ha ha! The details are as follows; "

Production steps:

Step 1: duck leg, cook 100 garlic barbecue sauce, maltose.

Step 2: pour the garlic barbecue sauce on the duck leg.

Step 3: knead and massage the duck leg repeatedly to make it salted evenly.

Step 4: put the duck leg and the remaining sauce into the fresh-keeping bag and marinate for six hours. During this period, press the fresh-keeping bag twice every two hours.

Step 5: Boil the maltose in five to six times warm water and mix well.

Step 6: marinate the duck leg for six hours, then rinse it with 80-90 ℃ hot water for a few seconds.

Step 7: when the duck skin is tight, take it out immediately, pour it with maltose water and wipe it evenly.

Step 8: hang the duck leg in a well ventilated and dry place and air it until the skin is slightly dry without sticking to your hands. It will take more than 3 hours.

Step 9: cover a square iron plate with aluminum foil, put on the grill, and put the duck skin on the grill.

Step 10: adjust the oven to 220 ℃ and preheat it for 5-7 minutes. After the oven is preheated, put the duck leg into the middle shelf of the oven and bake it with the upper and lower firepower at 220 ℃ for about 20-30 minutes, depending on the size of the duck leg.

Step 11: bake until golden red and remove.

Step 12: use a knife with a lotus leaf clip.

Materials required:

Duck leg: 300g each

Cook100 garlic barbecue sauce: 25g

Maltose: 5g

Hairstyle lotus leaf clip: 8

Note: features: the skin color is golden red, the duck leg skin is crisp, the meat is tender, the garlic aroma is rich and attractive, the taste is salty and fresh, and it is very delicious when served with lotus leaf clip. Warm tips: 1. When marinating, make sure to knead the duck leg several times to make it taste even and deep. It's better to marinate for a long time. It's better to put it in the refrigerator overnight for better taste. 2. The temperature of scalding water should be controlled well. After boiling the water, turn off the fire for 5 minutes. Put the duck leg into hot water and roll it twice. If the skin is a little tight, take it out immediately. At this time, the effect is the best. Do not scald the skin. 3. Maltose for roast duck legs is diluted with six times warm water in spring and autumn and four to five times warm water in summer. The maltose water used for roast whole duck is diluted with seven to eight times of warm water in spring and autumn, and five to six times of warm water in summer. Because the whole duck is roasted for a long time, the sugar water is too thick and easy to color earlier. The duck is not ripe, but the color is too deep. In this case, the door of the furnace can be opened and a suitable metal object can be used to support the furnace door to leave a gap, so that the temperature should not be too high, But must not reduce the firepower, otherwise cannot achieve the meat tender effect. 4. It is suggested that the temperature of 190 ℃ is suitable for 24l-30l oven, 220 ℃ for 30l-40l oven, and 230-240 ℃ for more than 40L oven. This suggestion is only for reference.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: garlic

Chinese PinYin : Mei Wei Ya Tui Zhi Zuo Suan Xiang Cui Pi Ya Tui