How to make crispy roast duck duck want to learn where to go for beer duck where to teach various ro

Hebei Yuying Snack Training Center specializes in teaching and joining special snacks from all over the world. The learning technology is accurate proportional formula, on-site practical operation, hand-in-hand teaching by famous teachers, enrollment and signing of the insurance contract, on-the-spot learning, learning until the end, free technology upgrade every year, and free tracking service for lifelong technology. Hebei Shijiazhuang Yuying Snack Training Center, can be taught, can also mail CD-ROMs.

Hebei Yuying Snack Training Center, special snacks from all over the world, recruiting franchisees from all over the world.

Hebei Yuying Snack Training Center specializes in teaching crispy roast duck technology, including roast duck with picky skin, roast duck with beer, roast whole lamb, roast lamb skewers, roasted fresh fish, roast lamb chops, roast lamb inner loin, roast lamb outer loin, roast lamb leg, roast lamb whip, roast sheep tail, roast tendon, roasted prawns, crazy roast wings, roasted fresh fish balls, roasted gluten, Baked potato chips, Baked fruits, Grilled bananas, Grilled buns, Grilled vegetables, Grilled bamboo shoots, Grilled squid, Roasted suckling pig, Roasted whole rabbit, Roasted lamb legs, Roasted herring, Roasted sausages, Roasted duck and so on. The learning techniques here are all on-site practical operations, and there are senior technicians (Miao Huimin teacher) to teach, a pair.

1. Hands-on teaching, single room teaching, learning until the end, accurate formula ratio, free technology upgrade every year, free tracking service for lifelong technology, and morality and trustworthiness are our purposes.

Yuying snack training is a formal state-owned school in Hebei Province, founded by the Hebei Women's Federation, founded in 1998, more than ten years of integrity education, standardized schooling, senior technicians to teach, advanced technology, first-class taste, is a good place for you to successfully start a business. Hebei Yuying Snack Training Center specializes in teaching all kinds of pastries: steamed buns, fritters, pancakes, pancakes, baked cakes, dumplings, buns, chaos, glutinous rice balls, noodles, Chinese and Western pastries.

Our school also teaches: hot pot, casserole, smoked marinated sauce meat, spicy hot, barbecue, fried food, bacon sausage, local flavors...and thousands of other special snacks. Join the special snacks around the world. (Wang).

To learn roast duck, you can choose a professional culinary college to study, the school has professional teachers, professional teaching facilities, practical teaching, providing ingredients, students learn in practice, easy to master.

The main thing in making roast duck is a kind of crispy crust on the outside, so how to make roast duck crispy?

First of all, after cleaning the duck meat, blanch it with boiling water about three times, so that the skin will be more elastic.

Secondly, the duck meat should be air-dried for a period of time and then coated with sauce, and after one coat, it should be blown dry, and then coated with a layer and then air-dried, repeated three times, and then put it in the oven for about 50 minutes, until the skin becomes golden brown and crispy.

Peking duck.

1.Slice the ginger and slice the green onion and garlic.

2.Add Sichuan pepper, star anise, 3 tablespoons light soy sauce, 2 tablespoons dark soy sauce, half a tablespoon cooking wine, a little seafood soy sauce, mix thoroughly, pour on the duck and knead for 5 minutes to marinate and taste.

3.Stuff the green onion and ginger into the duck's belly and place the whole duck in a plastic bag.

Pour in the soup stock and marinate in the refrigerator overnight. Remove the next day to air dry.

4.Mix the honey and white vinegar well.

Brush the duck with air-dried skin. Secure the duck on strings and wrap the wings and legs in foil to prevent them from being baked. Turn the oven to 180 degrees and preheat for 5 minutes. Then put the duck in the oven.

degree, rotate on heat and bake for 15 minutes.

After a few minutes, prick it with chopsticks, it will bleed blood and oil, and brush with a layer of honey. Continue to bake at 180 degrees.

After a few minutes, the duck was already colored, and there was a lot of flowing.

o(∩_o~

Prick it with chopsticks.

There will be a lot of oil coming out. Brush with another layer of honey.

8.If you prick it with chopsticks, only a small amount of oil will flow out, and the duck will be beautiful in color, and you can get out of the pot.

Ingredients: 500g duck.

Excipients: 2 green onions, 3 slices of ginger, 1 large ingredient, 3ml dark soy sauce, appropriate amount of honey, 2ml of white vinegar, appropriate amount of cooking wine.

Step 1Ducks are cleaned.

2.Put the duck into a larger container, put in green onions, ginger slices, peppercorns, spices, cooking wine, soy sauce, evenly spread on the duck, and marinate for 1 2 hours.

3.Wrap duck wings, duck legs, and other places with less meat and more bones.

4.Mix honey and white vinegar into a crispy sauce.

5.Marinated duck with crispy sauce evenly on the surface.

6.Preheat the oven to 180 degrees and medium for about 50 minutes.

7.Take out the brush material 1-2 times in the middle of the baking, and after 40-45 minutes of baking, tear off the tin foil wrapped around the duck wings and duck legs, and then turn on the heat and bake for 10 minutes.

1. First of all, after the duck is cleaned, the pepper and salt are evenly smeared on the duck's body, and then the star anise, cumin, cooking wine, water and other materials are mixed evenly and added to the container, and then the duck is added to the pickling for a day.

2. Take out the marinated duck, fork it with a steel fork, and then prepare boiling water to pour back and forth on the duck, repeating many times will make the duck's skin more compact, and it can be poured according to the actual situation.

3. Brush the scalded duck with the marinated material before, brush it several times to make it more flavorful, and then hang it upside down in a ventilated and cool place outdoors, and pay attention to brushing the sauce in the process of winding, until the skin of the duck meat is more compact.

4. Wrap the duck in tin foil, then put an appropriate amount of onions and potatoes on the bottom, then place it in the oven, then place the marinade sauce at the bottom of the oven, turn the oven temperature to about 170 degrees, and bake for about 40 minutes.

5. Duck fat will come out when roasting, at this time it can be added to the cold pot, and then add an appropriate amount of sweet paste, white sugar and boil over low heat until the fragrance comes out, and the appropriate amount of water can be added in the process to cook the thick state for the sauce.

6. The last step is to take out the roasted duck and spread the sauce.

The ancient recipe secret crispy duck, its color is translucent, oily, plump, fragrant, salty and sweet, crispy skin and tender meat, oily but not greasy, delicious and refreshing. For the famous dishes of wine, the delicacies of the meal, it is also a feast, a must-order dish for the New Year's holiday, and the roast fast food restaurant on the street takes the roast duck as the recipe, and there are countless dishes.

The production of the secret crispy duck is made with selected fresh white duck as the main ingredient, mixed with shallots, garlic, sand ginger, dark soy sauce, soy sauce, salt, vinegar, bean curd, licorice powder, five-spice powder, sand ginger powder, ancient moon powder, and good rice wine.

process. Duck selection - blowing skin gas - duck cleaning - filling the inner material - sewing tail needle - re-pumping - skin hole - skin flavor - air drying water - warm stove fire - grill oven - fire temperature control - barbecue duck - cold duck - hook needle - cut and plating - sauce sauce.

Choose duck - weight: duck weight 4 pounds is preferred, according to the number of each oven can be baked, every 10 for a batch, each batch of duck weight, the difference between the largest and the smallest weight can not exceed 1 pound.

Appearance: The duck has a perfect body, symmetry, a white body, can not choose a sick duck, the body is rugged, and the outer skin is damaged.

Blowing air - Points: Blow through the hole in the duck's neck to let the duck skin fill in the air, so that the duck's body is more perfect and can achieve a crispy effect.

Operation: Wash the duck and put it on the wooden table, one person uses a clean towel to pinch the back hole of the duck, the other person holds the duck's head with his left hand, inserts the inflatable tube of the air pump from the knife edge into the neck cavity with his right hand, and holds the neck and trachea tightly with his left hand. Turn on the air pump, slowly fill the air between the skin and the meat of the duck, when it is full, turn off the air pump, remove the trachea, and keep the left hand tightly around the duck neck to prevent air leakage, and at the same time continue to scrape the skin, as far as possible to fill the empty body to the whole body, and the outer skin is all bulging as the best.

Traditionally, we have used artificial insufflation, and now we have a blower, or a pump, which can also be used instead).

Note: The two wings and duck legs are not easy to fill, so you need to pull this part with your hands, so that the epidermis can relax and the air can be filled.

Duck cleaning. Takeaway: Blow through the skin of the duck and cut off both palms under the calf joint. It's ready to rinse off.

Operation: Carefully rinse the inside and outside of the duck.

Note: When cutting duck feet, the knife should be made from the joint, not the skin of the foot. When washing the duck, be sure to remove the internal organs of the duck, such as the throat, lungs, etc., if not removed, this part will be difficult to roast through.

Filling-