Beijing Roast Duck(bei jing kao ya )

Beijing Roast Duck

Introduction:

"[Beijing roast duck] I don't need to do more introduction. People from south to North will never forget to eat a duck when they go to Beijing. My duck DIY is not a very high-grade thing. You are not required to have a good knife or precise temperature control. I think everyone can try it. It's absolutely no problem to make a delicious Beijing roast duck! My practice is to see from the Internet to explore their own, do well or not good, you try to know, think my prescription is not good, you can also search Gu Ge'er, their own test. This method ensures that the duck skin is crisp, and the taste and taste are not comparable to those of authentic ducks, but it's absolutely Beijing roast duck. "

Production steps:

Step 1: the method is divided into three parts: first, the treatment of ducks. 1. Wash the ducks, I suggest removing the wings (I didn't remove them, but the effect should be better to remove the wings)

Step 2: 2. Put the duck up or put a wine bottle into the duck to stand

Step 3: boil a pot of boiling water and slowly pour it on the duck. When you see that the skin shrinks and pores appear, just pour it all over the body. The purpose is not to produce a lot of oil when it is dried

Step 4: 3. Mix soy sauce, cooking wine and salt, spread evenly on the duck, and let it stand for about one hour. 4. Take honey and add water to dilute it. Don't be too thick. Apply it evenly on the duck. This is for crispy skin. Apply it several times. You can also apply it again in half an hour.

Step 5: 5. Put it in a cool place (I put the refrigerator) and air dry it all night (5-6 hours).

Step 6: 6. When the duck skin is completely dry, you can take it out and bake it. The drier the skin is, the crisper it will be. Every time I use a hair dryer to dry the wet part.

Step 7: 3. Lower the temperature to 350f (180C) and continue to bake for about 40 minutes. According to the actual situation, I think it's OK for the duck to turn brown and bright. The purpose of lowering the temperature here is to ensure that the inside is ripe and the skin won't scorch. 4. Take a look at both sides of the duck, you can take out a piece of meat. Be careful not to cut your hand when you slice the meat.

Step 8: 3. Lotus leaf cake 1. Add some salt into the flour, heat it with boiling water, then mix it with warm water, and knead it into dough after cooling. 2. Wake up the dough for one hour, and then pull it into twice the size of your thumb (dough ball), and roll it into a pancake.

Step 9: 3. Put a piece of gauze (I use tin foil) in the steamer, stack the cakes and steam them for 3-4 minutes.

Step 10: 4. Finally, remember to cut shredded green onion, cucumber strips and prepare sweet flour sauce. Everyone can eat them. Just roll the meat slices with cakes and eat these things in front.

Materials required:

Beijing duck: 1

Cucumber: moderate

Scallion white: moderate

Soy sauce: right amount

Cooking wine: moderate

Salt: right amount

Honey: right amount

Sweet flour sauce: right amount

Note: This is the basic method. I made it myself. There are various recipes on the Internet. Some of them need to be pickled, some don't, and some of them need to be fried. I think it will taste good and it's not too troublesome. If you want to make a good roast duck, I think you must pay attention to the following points: A. air drying is very important for duck, which is the key to ensure crispness. If you don't have enough time, you can use a hair dryer. I just use a hair dryer. After half an hour's cold air, it's dry. Remember to blow all over my body. b. Duck must not be put on the baking plate, otherwise the top is crispy and the bottom is soaked. It's best to put it on the grill. I don't think it's necessary to turn it upside down. The grill should not be padded with tinfoil, which will block the temperature. The skin can't be colored. c. In terms of time, it must be roasted at 390 ℃ for 30 minutes. After that, you can see for yourself that the skin is brown and shiny. When I did it, the time was a little wrong. I roasted it at low temperature for half an hour and found no reaction. Then I roasted it at 390 for half an hour, so I must pay attention to the maturity. d. There is a saying that the lotus leaf cake should be rolled into two pieces with two potions (dough balls) dipped in a little oil, so that two pieces of cake skin can be torn, but I didn't succeed. Maybe they are all rolled together. You can have a try. e. Don't waste the rest of the skin meat. You can tear up the meat and stir fry the vegetables to make porridge. You can make soup or fry or roast the bones (sprinkle cumin and spicy). All of them are delicious. It can be said that you can eat three times a duck.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Bei Jing Kao Ya