Hand torn roast duck practice training, where to learn roast duck is good

Of course, you have to find a more formal, Chengdu snack training place. At present, the catering industry is also the most popular industry, just look at how many Sichuan restaurants there are in the country now. To learn Sichuan cuisine, the authentic place is Chengdu.

Generally, formal snack training institutions are OK, but each snack training teaches a taste has its own merits, or it is recommended that you find a few local famous snack training institutions on the Internet to see, remember to go offline to taste, inspection, and choose one that you think is the best before signing up. The focus is on the teaching mode, there are many practical courses, and the technical school focuses on more hands-on exercises, and the theoretical knowledge must also keep up. If you only talk about theoretical knowledge every day, you can't learn anything, the best is to combine practice and theory, and it is best to go on field trips, you can learn more.

If you want to learn roast duck, you first have to decide which flavor of roast duck you want to learn, and the roast duck on the market now includes old Peking duck (old Peking duck is divided into hanging oven roast duck and stewed oven roast duck), as well as shredded duck, beer roast duck, tea oil duck, crispy roast duck and so on.

Once you've decided which flavor you want to learn, there are basically three ways to learn how to roast duck.

1. Find a formal training institution. A certain technical training fee is required.

Advantages: Formal roast duck training institutions, generally will teach you hand-in-hand, for the technical formula will not be retained, because they rely on training technology to eat, if the teaching of the technical taste is not good, it is to smash their own rice bowl.

Disadvantages: The training time of general training institutions is short, and the opportunities for students to practice are relatively few.

2. It is to find a local roast duck to sell the fire shop, and you also have to pay some technical training fees.

Advantages: Because I studied in a roast duck restaurant, basically all kinds of equipment are available, and there are more opportunities for practical operation, and there is an immersive feeling.

Disadvantages: If you find a shop that sells roast duck very hot, although you also have to teach technical training fees, but if you are not very familiar with the boss, it is likely that the boss will keep a hand, after all, after you learn, you may not become a competitor of the boss. (Of course, it depends on the character, the master's character is good, since the tuition fee is charged, I will teach you without reservation, and the student's character is good, and the store will not be too close to the master's store).

3. Find a roast duck franchise store.

Advantages: It can provide programmatic training services to make the operation simpler, and generally provide some marketing planning.

Disadvantages: Generally, the franchise cost is higher, and the core technology formula will not be provided to you, and generally only semi-finished products will be provided to you.

Now roast duck is still relatively popular, and there are more people who eat it, but learning technology is the key, and it is recommended to study in a well-known and large-scale school, so that the learning is authentic, and the business will be good in the future.

Roast duck has always been loved by people, but with more and more roast ducks on the market, there are fewer and fewer roast ducks that are truly delicious and healthy. Roast duck has the characteristics of ruddy color, burnt red, crispy skin and tender meat, pure aftertaste, cool but not fishy, and is welcomed by the majority of consumers.

You can go to a professional place to study.

It is recommended to choose a professional chef school system to study, and it is not recommended to choose to study with the chef in a restaurant.

The professional chef school will provide you with materials, not only theoretical knowledge, but also many practical courses, so that students can not only learn systematically, but also operate well.

There is a chef school that you can go on a field trip to find out.

If you want to make your own roast duck restaurant for a long time, it is still the taste that depends on the taste, and it is important to choose a good chef training school to learn snacks.

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Pulled roast duck and Peking duck are both traditional Chinese roast duck dishes, and they have some differences in preparation and taste. The taste is very good, they are all very delicious dishes, and the following are their characteristics:1

Shredded roast duck: Shredded roast duck is a traditional way of making roast duck in the south, mainly popular in places such as Shanghai and Suzhou. It is characterized by the fact that after the duck is grilled, it is hand-torn into slices by the waiter on the spot before serving, and then wrapped and eaten with ingredients such as crepes, shredded green onions, and cucumber strips.

Pulled roast duck is usually thinner and more tender, and the meat is juicy. 2.Peking Duck:

Peking duck is one of the most famous roast duck dishes in China, originating in the Beijing area. It is characterized by the fact that the whole duck is roasted until golden brown and served in thin slices after being treated with a special celery process. It is usually served with toppings such as shredded green onions, sweet noodle sauce, crushed garlic and crepes.

Peking duck has crispy skin and tender meat, rich taste, and is mainly characterized by roasting and seasoning of the skin. Both types of roast duck have their own characteristics, and which one is better to choose depends on your personal taste preferences and preferences. If you prefer a thinner, juicier roast duck, opt for shredded duck.

If you prefer a more skin-focused crispiness and unique seasoning, then Peking duck may be a better fit for you. Whichever you choose, it's a delicious roast duck option that you can try to your liking. <>

It's good to learn roast duck Quanjude.

Quanjude, a time-honored brand in China, was founded in 1864 (the third year of Tongzhi in the Qing Dynasty) on the sixth day of the sixth lunar month, and Quanjude opened its first roast duck shop on Qianmen Street. After several generations of entrepreneurship and hard work, it has made great progress. In January 1999, Quanjude was recognized as a well-known trademark by the State Administration for Industry and Commerce, which is the first well-known trademark in the service category in China.

After continuous innovation and development, Quanjude cuisine has formed a unique Quanjude roast duck as the leader, a set of duck seats and more than 400 special dishes in one of the Quanjude cuisine, which is loved by the heads of state, people, people from all walks of life and domestic and foreign tourists, and is known as the first food in China. The former Premier of the People's Republic of China has repeatedly selected the Quanjude Duck Banquet as a state banquet.

Advantages of learning roast duck:

1. Historical audiences.

Peking duck has a long history of drafting, and with the development of the times, the roast duck has entered the homes of ordinary people from the palace banquet, and now when people mention roast duck, the first thing that may come to mind is Peking duck, which also shows its status in people's hearts, so Beijing roast duck restaurant has a wide audience.

2. Delicious.

From the selection of materials to the production of Peking duck, there is a lot of regret and filial piety in every link, which also creates a good taste experience. For example, when making roast duck, it is necessary to screen high-quality duck embryos through layers of processes, provide a unified transportation plan, and ensure the quality of roast duck from the source. The roast duck skin is crispy, the meat is fresh and tender, and it is paired with ingredients such as green onion and cucumber sauce, which has a rich taste and clear layers.

3. Model innovation.

Many roast duck brands also provide pioneering and innovative models, such as Jing Ya Kee's catering model of community store + takeaway shop + casual cooked food, which decomposes the technical difficulties of roast duck and makes it no longer difficult to serve roast duck. And through the continuous assistance before and after the opening, the whole domain is integrated, the community operates the brand, and creates the form of roast duck + marinated snack food + combination. <>

The ingredients used to marinate the shredded roast duck are as follows:

1 fresh duck, green onion, ginger, garlic, appropriate amount, 6 dried red peppers, 1 star anise, appropriate amount of pepper, appropriate amount of honey, appropriate amount of salt, 3 tablespoons of soy sauce, appropriate amount of cooking wine, 4 slices of mint, 1 slice of lemon, 2 bay leaves.

Here's how to make it:

1. Rinse the duck with water, absorb the water, smear it with some salt, and set aside.

2. Dried red pepper, cinnamon, star anise, bay leaves, garlic, finely chopped.

3. Put cooking wine, soy sauce, salt, pepper and sugar in a bowl.

Mix the marinade. 4. Pour in the chopped spices and stir well.

5. Put in the duck, wrap it in plastic wrap, marinate for 12 hours, and take it out when you open the roast the next day.

6. Before preparing to bake, take it out of the refrigerator, let it warm, brush the marinade and then brush it with a layer of honey, then wrap the duck leg in tin foil, preheat the oven, put it in the middle and lower layer, 230 degrees for 20 minutes.

After a few minutes, take out and brush with another layer of marinade and a layer of honey, put in the oven on a grid, 200 degrees for 20 minutes.

8. Take it out of the oven, turn it over, brush it with another layer of honey, add mint and a slice of lemon, these must be added last, otherwise they will burn.

9. Put it in the oven for another 5 minutes and take it out.

10. Crispy and tender, overflowing with oily juice, it is recommended to tear it directly without cutting it to be more chewy.

Note: The marinade must be adjusted more, otherwise it will not be enough to re-season it halfway.

The key to the technology of making roast duck is the preparation and marinating of spice water, but the duck skin is easy to oxidize and blacken when cooking, so the processing should be quantitatively processed according to its own sales. As long as you master the process of marinating and frying gluttonous duck, the proportion is good, and you can do it successfully. Recipe:

Two duck legs, a dish of soy sauce, three cloves of garlic, a small piece of ginger, five-spice powder, Sichuan peppercorns, rock sugar, salt, honey.

Preparation of roast duck :

1. Wash the duck legs, mince the garlic and slice the ginger.

2. Put all the ingredients except honey and the duck legs in a small container. Then add an appropriate amount of water, cover the duck leg, seal and marinate for two hours.

3. Take out the duck, put it on a plate and let it dry.

4. Wrap the end bones of the duck leg with some tin foil, then use a special kitchen brush to brush the dried duck leg with a layer of honey, turn on the oven, preheat the temperature to 160 degrees, and then bake the duck leg for 20 minutes.

5. Take it out, brush it with another layer of honey, let it dry slightly, and bake in the oven at 160 degrees for 20 minutes.

6. Take it out, brush it with another layer of honey, and then cool it slightly.

7. Preheat the oven to 200 degrees and bake for 10 minutes.

8. Take it out, it has shrunk a lot. After a little cooling, cut into cubes, and it's OK.

The shredded roast duck is selected from high-quality Cherry Valley duck, which is refined with natural spices, with a unique taste, a fragrant fragrance, a delicious color, and a fragrant taste.

It has unique Shandong characteristics and is easy to carry, suitable for all ages. It is not only a special delicacy on the feast, but also an ideal gift for relatives and friends, and a beautiful food for travel.

The magic recipe of shredded roast duck is to absorb the excellent characteristics of traditional roast duck bone and skin separation, and integrate more than 30 kinds of precious Chinese medicinal materials to boil, through the combination of modern scientific technology and formula process, so that the finished product can achieve ruddy meat, dry and fragrant and delicious and not greasy.

1. Raw material formula:

Ingredients: 20 grams of star anise, cinnamon, kaempfera, Sichuan pepper, bay leaves, ginger, 40 grams of pepper, 30 grams of angelica, 50 grams of tangerine peel, 8 grams of cloves, 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 "Yixiangbao" chicken powder, 50 grams of old soup essence of Sanwu "grain fragrance", 12 kg of bone broth.

2. Preparation method: a. Flatten the grass fruit, knock the cinnamon into small pieces, cut the licorice into thick slices, pat the ginger loose, and cut the red pepper into sections.

b. Put the material into the spice bag, tie the bag tightly, and boil the filter residue for 40 minutes for later use.

c. Put the ingredients into the braised soup and mix thoroughly.

Second, fresh duck processing:

1. After the duck is divided, the two pieces of fat duck fat oil and the duck fat at the tail must be removed.

2. If the bloodletting is not clean, it should be soaked in water and bleached until the body is white.

3. If the duck meat is too sassy and astringent, it can be soaked in light salt water for several hours, and then washed with warm water several times, and the spicy taste, green onion, ginger, garlic, pepper, parsley, cooking wine, sugar, etc.

Pickling: Low temperature is the most important.

The weight of the first spice water should be calculated together with the raw meat, and the following flavors and fragrances should be added in proportion:

"Yixiangbao" meat-flavored ethyl maltol (1/10,000 to 5/10,000): remove the smell and increase the fragrance.

Jiangsu "Hongye" spice AAA (1/1000): increase the thick and fresh fragrance.

"Yixiangbao" roast duck balm (3-5 thousandths): Increases the rich aftertaste of duck meat, leaving a fragrant taste on the lips and teeth.

"Yixiangbao" special fragrant duck meat powder (2 to 5 ten-thousandths): enhance the characteristic fragrance of duck meat, and have good high temperature resistance and good fragrance.

Guangdong "Gangyang" Special Fresh King (3 to 5 per 10,000): Enhance the mellow umami, improve the effect and reduce the cost at the same time.

"100 million people" extra crisp elastic (1/1000 to 5): increase the crispness and elasticity of the duck skin, and choose it according to your needs.

Note: Keep the marinade at low temperature for more than 16 hours (2-4). Repeat three times and you should change the marinade.

The preparation method of the two is different, shredded roast duck is made by cutting the duck meat into thin slices and then frying it in a thin pan; Tongfan Peking duck, on the other hand, is made by putting the duck meat in a special basin and then grilling it.

On the palate, the shredded duck slices are crispier and tenderer, while the Peking duck is thicker and chewier.

In terms of nutrition, the shredded roast duck is lighter and healthier; The Peking duck tastes more delicious because of the salt and other seasonings added to the roasting process, but the nutritional score is relatively low.