How to make a roast duck seasoning? What materials are used?

There are a lot of ways to eat them.

Half of the unique taste of Peking duck is roasted and the other half is eaten.

I don't know if you've ever wondered: why can't roast duck be eaten directly? This is because ducks are fatter and will be very greasy if eaten directly. There are many things that old Beijing pays attention to eating roast duck. Now there are three main ways to eat Peking duck, with different ingredients.

The first. Use chopsticks to pick a little sweet noodle sauce, spread it on the lotus leaf cake, clip a few slices of roast duck and cover it, put a few green onion strips, cucumber strips or radish strips, and roll up the lotus leaf cake, which is the most common way to eat.

The second. Garlic with soy sauce, can also be served with radish strips, etc. Garlic paste can relieve greasy, the sliced roast duck dipped in garlic paste, soy sauce to eat, in the fresh fragrance, but also add a touch of spicy, the flavor is more unique.

The third. Some customers don't like to eat green onions and garlic, but they like to eat crispy and crispy duck skin dipped in fine sugar. This way of eating is especially suitable for ladies and children.

It is understood that eating roast duck is also nutritious. According to professionals, roast duck is often eaten with green onions, garlic, cucumber strips, etc., which can not only play a role in balancing acid and alkali, but also vitamin C and dietary fiber in these foods have the function of reducing cholesterol and increasing fibroprotein solubility activity and helping digestion.

Seasoning: 50 grams of green onions, 50 grams of ginger, 50 grams of maltose, 5 grams of Sichuan peppercorns.

Reference Links.

It's very simple, just a little sweet noodle sauce.

"Dry Ingredient Adjustment Method": Half a tael of umami treasure, half a tael of meat fragrant powder, 5 grams of star anise powder, 5 grams of rosemary powder, 10 grams of white pepper powder, half a tael of turmeric powder, 5 grams of grass fruit powder, 1 tael of monosodium glutamate, 1o grams of sugar, 10 grams of thirteen spices, 1 tael of spicy fresh, 10 grams of five-spice powder, mix evenly. Finally, there is a skin water part, after marinating, the duck should be drizzled with skin water and dried so that the roast duck will be colored!

There are many processes to make roast duck, if there is anything you don't understand, welcome to consult, feel free to answer for you! The picture below is the recipe of my Cantonese roast duck for many years.

There are many kinds of roast duck in <>, and there are many recipes, each master will have his own recipe, plus the accumulated experience to roast excellent, fragrant and delicious roast duck, many shops are good or not, it all depends on the craftsmanship of the roast duck master, the longer the time to do, the better the technology, let me talk about Beijing roast duck and Cantonese roast duck. Note: Each catty is packed with a bag, divided into 16 bags, each bag is 100 catties of duck dosage, each package of 1 catty can be boiled with 30 catties of water, boiled 3 times, ten catties of water 40 minutes, 30 minutes, 20 minutes of separate boiling, 10 catties of water each time, after boiling three times the water is combined together and stirred well.

15 grams of fennel, 5 grass fruits, 15 grams of licorice, 100 grams of dried red pepper. Ingredients: 150 grams of green onions, 150 grams of ginger, 250 grams of sugar, 1000 grams of rice wine, 500 grams of soy sauce, 50 grams of sugar, 200 grams of refined salt, 250 grams of hot peanut oil, 100 grams of monosodium glutamate, 20 grams of "Yibao" chicken powder, 50 grams of old soup essence of Sanwu "grain fragrant", 12 kg of bone broth.

It originated from the period of the Northern and Southern Dynasties in China, when the roasted duck was recorded in the "Food Treasures". After Zhu Yuanzhang built the capital of Nanjing, the imperial chef of the Ming Palace used Nanjing's fat and meaty lake duck to make dishes. In order to increase the flavor of the duck dish, the chef uses charcoal fire to bake, and the duck is crispy and fragrant after the dish, fat but not greasy, and is praised by people, that is, it is named "roast duck" by the court.

Roast duck is served without marinade.

Marinated seasoning formula for roast duck, traditional Chinese medicine formula (unit: catty) Star anise 2, Xinyi Baikou Shannai tangerine peel 1, Sichuan pepper cumin 3, cinnamon 1, grass buckle 1, vanilla sand clove 1, ginger licorice 1, Angelica Angelica salt a total of 16 catties, subcontracting 16 bags) Note: Each catty is packed with a bag, divided into 16 bags, each bag is 100 catties of duck dosage, each package of 1 catty can be boiled with 30 catties of water, boiled 3 times, ten catties of water for 40 minutes, 30 minutes, 20 minutes separately boiled, 10 catties of water each time, After cooking, the three ingredients are combined and stirred.

Traditional Chinese medicine formula (unit: catty) Star anise 2, Xinyi Baikou Shannai tangerine peel 1, Sichuan pepper cumin 3, cinnamon 1, grass buckle 1, vanilla sand clove 1, ginger licorice 1, Angelica Angelica salt a total of 16 catties, subcontracting 16 bags) Note: Each catty contains a bag, divided into 16 bags, each bag is 100 catties of duck dosage, each package of 1 catty can be boiled with 30 catties of water, boiled in 3 times, ten catties of water 40 minutes, 30 minutes, 20 minutes of separate boiling, 10 catties of water each time, after boiling three times the water together and stir well.

340 grams of secret spices, 60 grams of chives, 60 grams of ginger, 120 grams of rice wine, 70 grams of monosodium glutamate, 30 grams of salt, 100 grams of glucose powder (it will change color when exposed to high temperature, but it is not as easy to burn as fried sugar, and it has the effect of coloring and fragrant).

The marinated ingredients of roast duck require soy sauce, cooking wine, star anise, cinnamon, Sichuan pepper, rock sugar, green onions, ginger slices and water.

The ingredients needed to make roast duck are: star anise, cinnamon, bay leaves, tangerine peel, angelica and so on. Roast duck has become a world-famous delicacy, and generations of gourmets have eaten Peking duck with a lot of exquisiteness, and it seems that if you don't eat it like this, you can't reflect the authentic flavor.

In the early Ming Dynasty, the common people loved to eat Nanjing plate duck, and the emperor also loved to eat, according to the Taizu Zhu Yuanzhang, "a roast duck on the eclipse". The imperial chefs in the court tried their best to develop a new way to eat duck to please the emperor, so they also developed Nanjing roast duck, which is divided into two types: fork barbecue duck and stewed oven roast duck.

Roast duck is a special dish in Beijing and Nanjing, belongs to Beijing cuisine or Jinling cuisine, the dish is red and bright in color, the meat is delicate, the taste is mellow, the fat is not greasy, it is known as "the world's delicacy" and is well-known at home and abroad, its color is slightly yellow, soft and fragrant, it is eaten with other meat and vegetarian food, it is a common dish for banquets, and it is a home-style flavor food.

Clean the roast duck and marinate it in advance with green onions, ginger, garlic, and cooking wine to remove the smell. Then put it in the pot and add spices, green onions, ginger, garlic, pepper, rock sugar, rice wine, light soy sauce, dark soy sauce, salt, monosodium glutamate, cooking oil, chicken powder, and thick soup. Add water, bring to a boil over high heat, simmer over low heat, and simmer for 40 minutes.

Mix an appropriate amount of Shaoxing wine, soy sauce, refined salt, Sichuan pepper, star anise, sweet noodle sauce, green onion, ginger and peanut oil, evenly spread it on the whole body of the duck, and leave it for two hours to taste.

First of all, pour millet spicy into the bowl, as well as light soy sauce and dark soy sauce, very fresh oyster sauce, thirteen spices, and vinegar, and stir well.

Summary. Hello, the ingredients needed to make roast duck are: star anise, cinnamon, bay leaves, tangerine peel, angelica, etc.

Hello, the ingredients needed to make roast duck are: star anise, cinnamon, bay leaves, tangerine peel, angelica, etc.

Roast duck is a famous dish in Beijing with a world reputation, which originated in the period of the Northern and Southern Dynasties of China. The material is high-quality meat duck, the fruit charcoal is roasted, the color is ruddy, the meat is fat but not greasy, crispy on the outside and tender on the inside. Peking duck is divided into two major schools, and the most famous roast duck restaurant in Beijing is also the representative of both schools.

It is known as "the world's delicacy" for its red color, delicate meat, mellow taste, fat but not greasy.