Beijing roast duck (Crispy roast duck)(man zui liu xiang de jian yi ban bei jing kao ya cui pi kao ya )

Beijing roast duck (Crispy roast duck)

Introduction:

"As long as the family has a simple oven, it's enough. It's not so authentic, but it's delicious. You can choose and make it safely. It's also very cost-effective. The duck skin is as thin and crisp as paper skin. It's crisp outside and soft inside. It's fragrant after a bite. Even after eating for a long time, it's still fragrant."

Production steps:

Step 1: prepare the above materials.

Step 2: mix raw soy sauce, old soy sauce and cooking wine;

Step 3: prepare a raw duck according to the size of your oven, wash it, drizzle it with boiling water for several times, then the goose bumps on the duck skin can stand up (pore protrusion), dry both inside and outside with the kitchen towel, find a glass bottle to insert from the duck PP, make the duck stand, use chopsticks to spread the duck wings, brush the sauce on the duck, brush several times;

Step 4: take a large spoon of honey (or dilute it with water). When the duck with sauce is dry, brush it with honey (the diluted honey should be brushed several times, or half an hour later);

Step 5: put the duck in the refrigerator and dry it in the shade for at least 5 or 6 hours (the longer the time, the better. It's better to put it in the refrigerator at night and bake it at dinner the next day). After the duck skin is dry, put it in the upper and lower layers of the oven and bake it for 40 minutes at 180 degrees. The oven without rotary fork function needs to turn over once in the middle. Pay attention to the coloring and crispness of the duck skin. If the color is not enough, you can finish it Then roast at 250 ° for a few minutes, and the roasted duck slices are put on the plate (I don't know how to do it, so I cut it and it turns into hand torn duck)-_ -）;

Step 6: Flour + mung bean starch (no corn starch can be used instead), add appropriate amount of water to make yogurt like batter;

Step 7: spread the batter round and thin with a spoon, put it on an electric cake pan or non stick pan, bake it over low heat until it changes color and becomes transparent, and then put it on a plate;

Step 8: cut the cucumber into small strips, take the scallion white part, shred it, and put it on the plate; OK, roast duck, cucumber, scallion with sweet sauce, roll it into the lotus leaf cake! It's delicious!

Materials required:

Raw duck: one

Veteran: a large spoon

Honey: one teaspoon

Scallion: 2

Mung bean starch: 150g

Raw soy sauce: a large spoon

Cooking wine: a bottle cap

Cucumber: 2

Flour: 150g

Sweet flour sauce: right amount

Note: the time of duck drying in the refrigerator is the key. The longer the time, the drier the duck skin, the crisper the roast. It's better to put it in the refrigerator in the evening, bake it at dinner the next day, and dry it in wet places with an electric hair dryer.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Man Zui Liu Xiang De Jian Yi Ban Bei Jing Kao Ya Cui Pi Kao Ya