Another way to eat roast duck(huan ge fang shi chi kao ya cui pi kao ya juan )

Another way to eat roast duck

Introduction:

"Recently, I often watch the" Top Chef "program which is popular on Oriental satellite TV. The top chef is a great honor for those who love food! So many food lovers who love cooking come together and work hard for the same dream. Their every persistence, every persistence, let me admire and moved. Whenever you see the successful food on the second floor, you will feel happy for them! At the same time, I feel sorry for those who left. Food is not the best way, only better, need to constantly explore, continuous practice, and strive to give food the most beautiful soul. Although I'm not very good at cooking, I've always been fond of cooking. I like to watch the smiling face of children squinting when they eat. I like to watch my family sweep away their dishes. I like to watch their expression of satisfaction after meals. So now I have been working hard, standing behind them quietly and doing my best. Recently, I made a crispy duck roll, which was wrapped with rich flavor duck meat, covered with egg liquid and bread bran, and then fried in oil pan, crispy outside and tender inside. Because the skin is very crispy, it is called "crispy duck roll."

Production steps:

Step 1: make roast duck leg first, the seasoning is not in the above range. Wash the duck legs and dry them with kitchen paper.

Step 2: prepare 1 star anise and about 10 Chinese prickly ash, take appropriate amount of ginger and scallion, smash them, and mix 2 tbsp of soy sauce and 2 tbsp of soy sauce evenly. (seasoning raw soy sauce, coloring old soy sauce)

Step 3: put the duck leg into the platter, add 2 tbsp cooking wine, add crushed ginger, scallion, star anise and pepper.

Step 4: rub both sides evenly.

Step 5: add the mixed soy sauce and soy sauce, wipe both sides of the duck leg evenly, cover with plastic wrap, marinate in the refrigerator for 2 hours (if time permits, marinate overnight is better), take it out and turn it over twice in the middle, take out the pickled duck, put it in a cool and ventilated place and air dry naturally, then mix honey and white vinegar, evenly smear it on the duck skin.

Step 6: put into the preheated oven, skin up, 180 degrees, bake on both sides for about 20 minutes. (the specific time depends on your oven)

Step 7: roast duck leg. (the skin is very brittle, a small piece is peeled off by the baby)

Step 8: prepare a small amount of fresh corn, diced carrots and peas, as well as dumpling skin.

Step 9: boil water in a pot, add 1 teaspoon of salt, add corn, carrots and peas, blanch them, put in the bottom flavor, and take them out.

Step 10: remove the roast duck, cut it into smaller pieces and put it into a bowl.

Step 11: add 2 tbsp of sweet flour paste, corn, carrots and peas.

Step 12: mix well with chopsticks.

Step 13: roll the dumpling skin very thin with a rolling pin, but don't break it. Take a piece and spread with the right amount of roast duck.

Step 14: roll up your head and fold it in half.

Step 15: continue to roll well, to roll tight, not too loose.

Step 16: roll all the roast duck in turn.

Step 17: after rolling, put it into the whole egg mixture in turn and wrap it with a layer of egg mixture.

Step 18: wrap a layer of bread bran tightly.

Step 19: fry in 60% hot oil pot until the skin is crisp. (oil temperature should not be too high to prevent chaff from scorching)

Step 20: take out the fried duck roll, use oil absorption paper to absorb the oil, and then put it on the table. (don't fry too old. The skin is golden and crisp. Don't worry about the inside. The inside is cooked.)

Step 21: use kitchen paper to absorb the oil and set the plate as you like.

Materials required:

Roast duck leg: 1 large

Corn: moderate

Carrot: right amount

Peas: moderate

Egg: 1

Proper amount: dumpling skin

Bread bran: right amount

Table salt: 1 teaspoon

Sweet flour sauce: 2 tbsp

Note: verse phrase: 1: if the oven is big enough, you can roast one or half duck at a time, which is more cost-effective. I left a duck leg and the rest of the cooking. 2: Because both raw soy sauce and old soy sauce have salty taste, I didn't put salt in the duck. If the taste is heavy, I can add a little. 3: Honey can also be diluted with water, and the skin of roast duck is crispy with white vinegar. 4: When making roast duck, the dumpling skin should be rolled thin, so that more stuffing can be wrapped, and it will be crisp after deep frying.

Production difficulty: Advanced

Craft: Skills

Production time: several hours

Taste: light

Chinese PinYin : Huan Ge Fang Shi Chi Kao Ya Cui Pi Kao Ya Juan