Excuse me, the kind of duck that is used to roast duck in the oven now

It's just ordinary frozen duck, which is sold in the fresh market.

Ingredients for the preparation of roast duck in the hanging oven:

1 roast duck. 100 grams of pickles, 100 grams of shredded green onions, 50 grams of sweet noodle sauce, 15 grams of sugar, 1 gram of umami king, 1 gram of refined salt, 750 grams of cooked clear oil (25 grams).

Method: 1) Put the wok on medium-low heat, add water (about 100 grams), sugar, and umami sauce to the sweet noodle sauce while burning, stir with a spoon, burn until thin and sticky, and pour it into a small bowl for later use;

2) Put the wok on the fire, cook the oil for five or six minutes, put in the roast duck, fry it in the oil until the skin is crispy and the meat is hot, remove and drain the oil; Use a knife to cut the duck skin and duck meat slices, cut them into slices and put them on a plate;

3) Wrap duck skin, duck meat, and shredded green onions in a single cake and spread it with sweet noodle sauce.

The roast duck in the hanging oven relies on the reflection of heat to roast the duck, that is, the flame emits heat from the upper wall of the stove door to the top of the stove, and after the top wall is hot, it is reflected to the duck body. Compared with another type of open oven roast duck, it is more efficient, but there is no obvious difference in taste between the two.

It turns out that you can make roast duck at home, it's so delicious, I regret knowing that it's late!

Roast duck must be stuffed.

The roast duck of Beijing Quanjude is stuffed with duck. And it's the only ingredient**.

The duck raised in Dawa County, Panjin City, Beijing, and the duck raised by the local people is called the duck, which is the only raw material duck for making Peking duck. This kind of duck generally does not like to eat after more than 30 days, and must be artificially filled to make him fatten, until the weight reaches the standard and becomes a delicacy after roasting.

The characteristics of the duck are that the duck body is beautiful and generous, the muscles are plump, the back is wide and long, the eyes are large and protruding, this duck has a short feeding time, fast fattening, fat and thin, after the subcutaneous fat, fresh and tender, not sour and not fishy, is the first choice for making roast duck.

Ingredients for duck vermicelli soup: Ingredients: duck zhen, duck blood, duck intestines, vermicelli seasoning: coriander, chili oil.

Characteristics of duck vermicelli soup: The soup is very delicious! It's simmering enough. Refreshing, or glutinous, lined with a delicious soup.

1. Simmer the broth on a duck rack.

2. Stew the main ingredient nine to maturity.

3. Add the main ingredients to the boiled stock. Soak for a while.

4. Add the ingredients according to taste.

Peking duck is very famous, because there is a dish called Peking duck.

Beijing duck stuffing is people after a long period of careful feeding, and the continuous development of excellent breeds to breed the duck breeded, in China's Northern and Southern Dynasties that is recorded in the "stuffing" duck breeding method under the influence, the creation of the "duck stuffing" method. The ducks bred in this way have white coats, tender meat, large bodies and thin skin, and are called Peking ducks. The duck roasted with Peking stuffed duck is delicious, and it has become the current Peking duck.

The following is an introduction to the roast duck in the food of Beijing from a travel network. The original article involves a lot of brands, I just intercepted it, for your question, the comparison of the two kinds of roast duck, excerpts for you. Hope it helps.

Introduction to roast duck in the oven: The ancients said: "The delicious food of Beijing is nothing more than duck, and the one that is scorched is especially good."

Among the tens of thousands of dishes in China, what Chinese and foreigners know is Peking duck. Roast duck technology has a long history in China, as early as the Northern and Southern Dynasties (420---589) period of the "Food Treasures" in the "Records of Food" there is a record of "roasted duck". Historically, Peking duck has been divided into braised oven roast duck and hanging oven roast duck in terms of production methods.

Braised oven roast duck was founded in the 14th year of Yongle in the Ming Dynasty (1416 AD), and has a history of nearly 600 years; The roast duck in the oven has evolved from the improvement of the production process of the roast duck in the oven after hundreds of years. The production methods and taste characteristics of oven roast duck and hanging oven roast duck are different. So in the history of roast duck, two major schools have been formed.

Contemporary celebrity Lu Guangguang once wrote in the cheap shop"Braised oven roast duck is different hanging oven roast duck"Celebrity mottos, the characteristics of crispy meat, crispy and fragrant, fat but not greasy are deeply hidden in the food culture.

The production method of roast duck was first introduced to Beijing from the south, and its characteristic is that "the duck is not famous". The so-called "simmering furnace" is actually a kind of earth hearth, the body of the furnace is made of bricks, and the size is about one meter square. Before simmering the duck, it is necessary to put it in the furnace with straw and other fuels, burn the furnace to the appropriate temperature after ignition, extinguish it, and then put the duck blank on the iron cover in the furnace and close the furnace door.

Because of the need to use a dark fire, so it requires a high level of technology, the person in charge of the stove must be in charge of the temperature in the furnace, the temperature is too high, the duck will be baked, but it is not cooked. The finished roasted duck is jujube red, the skin is bright and crispy, the meat is white, delicate, and delicious. Because the roast duck in the oven is "not famous", it is clean and hygienic during the roasting process and has little pollution to the environment.

It can be seen that our ancestors have been environmentally conscious for hundreds of years.

The production method of hanging oven roast duck is different from that of braised oven roast duck, the production method is that the chef holds a long rod and keeps turning the duck blank on the roast duck rack, the oven burns fruit wood and firewood, and the heat of the charcoal fire shoots to the top of the stove and the wall of the furnace, and then reflects to the duck body to roast the duck. The finished roast duck is also jujube red, with crispy skin and not greasy. Because the roast duck technology in the oven is easier to master than the roast duck in the oven, the roast duck operated by general restaurants is the roast duck in the oven.

Burst roast duck oven, vertical (horizontal) electric roast duck oven, round pot fruit charcoal roast duck oven or gas roast duck.

2. Liquefied gas transparent glass window rotating roast duck oven: (as shown below).

3.How to choose a roast duck oven? Which roast duck oven is good?

This kind of roast duck oven is to use liquefied gas as fuel, from both sides of the oven to heat and roast the duck on the middle two rotating shafts, its advantage is that the yield capacity is large, each oven can roast 30 ducks, the front transparent window can directly observe the roast duck in the oven, which is conducive to improving the visitor's desire to buy. The disadvantage is that the heat preservation effect of the furnace body is poor, the energy consumption is large, the fire needs to be turned off in the middle of the roasting, the oven door is opened, the duck is roasted to half-cooked, changed up and down, turned inside and out, and then roasted the other side of the original back against the fire source, until the whole roast duck is roasted to maturity. As a result, it is time-consuming and wastes energy.

According to several masters who have used this kind of stove, if you roast 20 kilograms of ducks in each oven, the fuel cost is about 30 40 yuan. Today's consumers have experience in eating roast duck and know to buy crispy hot roast duck just out of the oven, and due to the limitations of this roast duck oven.

3. Electric roast duck oven commonly used in various supermarkets:

Customers who have gone to the supermarket to buy vegetables can basically see that there are often large and medium-sized electric roast poultry ovens (chicken and duck) placed somewhere in the cooked meat products in the market hall. Their chicken and duck roast products are generally cheaper than those of non-supermarket markets, and much cheaper than more professional roast duck owners. But one is that the roast duck skin is not crispy; Second, there is an obvious duck smell.

Therefore, consumers with slightly better economic conditions generally do not choose to buy roast duck in the supermarket.

The main reasons are:1The electric roast duck oven selected by the supermarket is clean and hygienic and easy to operate.

However, the well-known electric roast duck oven on the market does not meet the conditions required for roasting high-quality roast duck. 2.The supermarket chooses a simpler marinade, marinade recipe and roasting process that seriously affects the quality of roast duck, which also determines that its roast duck products have an obvious annoying duck smell.

4. What are the characteristics of electricity, charcoal, and liquefied gas in the roast duck stove burning furnace?

1).The advantages of electricity for roast duck stove are: clean and hygienic; Convenient temperature control; If you use residential electricity, the price is about one yuan per kilowatt-hour, which is cheaper than using charcoal and liquefied gas.

The disadvantages are: the power of the old-fashioned all-electric roast duck is generally more than 5 kilowatts, and the electricity meters and lines of the site need to be transformed; If there is a power outage, it cannot be produced; If the commercial electricity price is more than per kilowatt-hour, there is no advantage.

2).The advantages of charcoal for roast duck oven are: the finished roast duck is the most fragrant; Fuel** is only higher than residential electricity prices and lower than commercial electricity prices and liquefied gas prices; Convenient oven shifts frequently for baking. The disadvantages are: it is difficult to control the temperature and consumes more labor, especially the old-fashioned roast duck oven; There is soot ash and charcoal ballast pollution.

3).The advantages of liquefied gas for roast duck oven are: it is cleaner and hygienic; The temperature control is more convenient and labor-saving. The disadvantages are: the fuel ** most.

Beijing of Central Asia. And Conlid. It's all right. I've used it much better. The apprentices I teach also have a lot of trouble with these two brands.

Are there many types of stoves for this?

What I often see is the kind of duck hanging inside.

I don't know what you know what you look like.

The difference between roast duck in the oven and roast duck in the oven is: different production methods, different tastes, and different smells.

First, the production method is different.

1. Braised oven roast duck: The method of braising roast duck is to roast the duck with an open flame, and the duck to be roasted should be specially treated, not disemboweled, only a small hole in the duck's body, take out the internal organs, and then pour boiling water into the duck's belly, and then hang the small hole to be roasted on the fire.

2. Hanging oven roast duck: The production method of hanging oven roast duck is not open flame, hang the roast duck in the stove and close it, and then use the residual temperature in the furnace wall to slowly roast the duck.

Second, the taste is different.

1. Braised oven roast duck: After the roast duck is roasted over an open flame, it will also melt all the bright and bad fat under the skin, so that the roasted duck can be eaten and the skin is more crispy.

2. Roast duck in the oven: The roast duck in the oven has not been roasted over an open flame, so the roasted duck skin and meat are tightly connected together, and the fat retained is more, the duck skin tastes a little softer, and the duck meat feels more fluffy in the mouth.

Third, the smell is different.

1. Roast duck in the oven: The roast duck in the oven is fueled by fruit trees such as jujube wood and pear wood, and the roast duck has a fragrance of fruit wood.

2. Roast duck in the oven: The roast duck in the oven has the smell of charcoal fire and the fragrance of the roast duck itself.

Ingredients: 15 ml soy sauce, 3 tablespoons of salt, 15 grams of water.

1. Clean the duck and check whether there are any unplucked duck feathers. Cut off the duck's tail and cut it in the middle to make it easier to roast, and rinse off the blood inside.

2. Flavor the duck, the duck meat itself is more fragrant, add 3 tablespoons of soy sauce and a small amount of salt.

3. Spread the soy sauce evenly, you can rub it for a while, about 5 minutes. If the marinating time is short, you can use a toothpick to prick the whole duck, and the flavor will be faster.

4. Put some green onions in the duck belly, seal it and put it in the refrigerator to marinate overnight.

Roast duck refers to duck dishes roasted over charcoal fire as the main cooking method, and is a famous food in Beijing. Its color is red and bright, the meat is delicate, the taste is mellow, fat but not greasy, it is usually eaten together with other meat and vegetarian foods, which is known as the world's delicacy and is well-known at home and abroad. Roast duck has a long history, mainly divided into two major schools: hanging oven roast duck and stewed oven roast duck, and the most famous time-honored roast duck restaurant in Beijing is the representative of both schools.

Peking duck is a kind of high-quality carnivorous duck in the world today, that is, a kind of white duck fattened by feeding method, so it is called stuffed duck. Not only that, the Peking duck was transmitted to Europe and the United States a hundred years ago, and it became a blockbuster after breeding. Therefore, as a high-quality breed, Peking duck has become the world's most valuable duck species for a long time.

Peking duck is grilled in Beijing's unique fruit charcoal fire, which has a unique taste.

1. Roast duck in the oven is a traditional famous dish, roast duck by the heat of the furnace wall, the temperature in the oven is high first and then low, because the roasting process "duck does not see the open flame", so there are no impurities on the surface of the roast duck. Therefore, the oven roast duck is called "environmentally friendly" and "green" roast duck.

2. The duck roasted by the oven roast duck is crispy on the outside, plump on the inside, fat but not greasy, and has a special fragrance.

3. Roast duck is a dish made from Beijing duck, green onions, sweet noodle sauce, etc. Hanging oven roast duck is a mill cong relying on the reflection of heat to cover the cherry to roast duck, that is, the flame emits heat from the upper wall of the furnace door to the top of the stove, the top wall is hot, and then reflected to the duck body, hanging oven roast duck can not be directly roasted with flames.

4. The duck roasted from the hanging oven is eaten with duck skin and onion sauce wrapped in pancakes, the skin is crispy, and the taste is sweet and fragrant.