Urgently need the technique of hanging the oven to roast duck, as well as related information. Thank

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!

The construction size of the Peking duck hanging oven is rectangular, the width is between 1.2 and 1.5 meters, the length is between 1.5 and 1.8 meters, and the height is 1.5 meters. Hang a round iron ring on the top to roast the duck, and hang the duck in a circle on the hook for roasting. Peking duck is a special dish with duck, green onions, and honey as the main ingredients.

Introduction to Peking duck

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 Peking duck, which is grilled by charcoal fire, with ruddy color, 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 a delicacy in the world for its red color, delicate meat, mellow taste, fat but not greasy. According to legend, the beauty of roast duck is derived from the precious breed of Peking duck, which is one of the best quality meat ducks in the world today. It is said that the breeding of this special pure Beijing duck began about a thousand years ago, because of the hunting of the emperors of the Liao, Jin and Yuan dynasties, and occasionally obtained this pure white wild duck species, and then raised for the safari.

It has been continued to obtain this excellent purebred, and bred into today's precious carnivorous duck species. It is a kind of white duck fattened by feeding method, so it is called duck filling. 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.

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.

If you feel that the pear is big, eat the duck, yes!

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

Prepare a plate of egg fried rice and the roast duck is automatically served.

There are two techniques for roasting duck, one is a braising oven and the other is a hanging oven. Quanjude uses the hanging oven, and the taste of the duck roasted by different methods is not the same, as far as Yi Zhoujun is concerned, he likes to hang the oven to roast the duck.

The roast duck should be transplanted from the method of roasting suckling pig in the palace dining room during the Qianlong period of the Qing Dynasty, from pumping to hooking and then scalding, there are no less than ten processes required inside and out.

The biggest difference between hanging oven roast duck and braised oven roast duck is the size of the fire and whether the stove is airtight. As you can tell from the name, the oven roast duck is in a confined space, while the hanging oven is "open to the fire".

Fruit wood is used as fuel, there is no furnace door, and the duck will pick a rod after entering the furnace and change the position of the duck regularly. The wood is fully burned, the duck is evenly heated and the fire is intense, and the duck is roasted with a very crispy skin. Many people eat roast duck with a crispy crust, and it turns out that roast duck with a crispy crust is also more popular and is the darling of the market choice.

For the method of hanging the oven, because the fire is strong, the fat under the duck's skin is almost "consumed", so it has a crispy taste, and for the oven roast duck, because the fire in the oven is not strong, the fuel consumption of the duck is also smaller, and the roasted duck has more fat and softer taste, which is often more popular with the elderly.

Oven roast duck is an older method of roasting duck, which is more delicate and requires a higher level of duck roast chef, and has applied for "national intangible cultural heritage protection". In fact, the history is earlier, founded in the Yongle period of the Ming Dynasty, the so-called "simmering furnace", is a kind of hearth, bricks, the size is about one meter square, the characteristic is that "the duck does not see the open flame", it is made of charcoal fire in the furnace and the hot furnace wall, and the technical requirements are quite high. The person in charge of the furnace must master the temperature, too high will be scorched, too low may not be cooked.

Compared with the crispness of the hanging stove, the taste of the oven is more tender, the duck juice is full, and the feeling of "roasting" may not be obvious.

The duck is put in it and begins to simmer in a closed oven, and the whole process cannot be taken out, and it is required to be in place at one time, so only an experienced roast duck master can accurately grasp the roasting technique and time, and know when the duck is still raw and when the duck has been mushy. So this is another reason why most of the roast ducks on the market are hanging oven type roast ducks.

It is because it has to be roasted with excess fat, and then the roast duck made in this way is very puff pastry, and then it is also crispy on the outside and tender on the inside, and the taste is not particularly greasy, and it is very delicious.

Because the roast duck produced in this way is very rich in nutrients and protein, and it can also make it more delicious, the key is to improve our own immunity and resistance.

Because if it is made in a hanging oven, the taste of the roasted duck will become more delicious, and it can also be cooked faster. It's also more convenient.