The best recipe for the master roast duck crispy water?

Pickling recipe: light duck: 100kg

50 pieces) Crispy roast duck marinade: 5kg

Crispy roast duck sauce:

Sliced ginger: shallots:

Bayberry: Star anise:

Coriander: 1kg

Process flow: slaughtering and dehairing - trimming and styling - pickling - scalding - coloring and drying - baking and maturing - scalding and brushing - finished products on the counter.

Production process: 1: Commodity duck stuffing heavy oral slaughtering or lower forehead opening slaughtering, 65 degrees of scalding and hairing, requiring clean hair, no residual fluff, hair roots, etc.

2: Cut off below the middle wing, below the joint of the duck's foot, remove all internal organs, clean the esophagus, trachea, etc., and clean it.

3: Lay the duck body flat on the stainless steel table, load all the ingredients into the duck body according to the proportion of the pickling recipe, mix evenly, sew up the opening under the duck body with a steel needle, and marinate at low temperature with the chest down and the head up for 4 hours.

4: Hang the duck body with a steel hook, pump up the air bucket until the duck body is full, plate the head and neck, scald the skin with boiling water, drizzle the water, drench the crispy water, and hang it to dry for 4 hours.

5: Burn the charcoal fire to remove the floating fire, raise the temperature of the electric grill to 175 degrees, bake in the oven, 40-60 minutes, and bake the chest, wings and back in turn.

6) Drizzle the cooked duck with oil at 180-200 degrees to separate the skin and meat, and finally brush with sesame oil to serve.

The best roast duck crispy water to cook the roast duck: the color is uniform and ruddy, very appetizing, the skin is crispy and fragrant, and the skin is not easy to burn black.

Roast duck crispy water recipe: 15 grams of boiling water, 20 grams of honey, 60 grams of white vinegar, 8 grams of red vinegar, 5 grams of cooking wine.

Ingredients: 1 duck, 1 star anise, 1 cinnamon, a little soy sauce, an appropriate amount of minced garlic, a spoonful of cooking wine, an appropriate amount of salt, 10 grams of Sichuan pepper, 2 spoons of light soy sauce, 3 green onions, water, appropriate amount of sugar.

Steps: 1. Put the crispy water ingredients into a bowl and stir well, wipe the whole duck with salt, then pour all the ingredients into the water, soak the duck in the water, and marinate for 24 hours.

2. Boil a pot of water, fork the marinated duck with a fork, scoop the boiling water with a spoon and continue to scald the duck skin until the duck skin exposes pores.

3. Then brush the hot crispy water while it is hot, and finally hang the duck and let it dry for 12 hours, during which you need to brush the crispy water three or four times.

4. Preheat the oven at 160 degrees, wrap the parts of the duck that are easy to burn in tin foil, and put it in the oven to bake for an hour.

5. During the period, you need to take it out and brush the crispy water every half an hour, and every time you brush the crispy water, you have to dry it a little before you can put it in and continue to bake.

6. After an hour, remove the tin foil and bake in the oven at 220 degrees for 20 minutes.

The recipe of duck crispy water recipe is 80 grams of homemade marinade, 30 grams of small chives, 30 grams of turmeric slices, 2 star anise, 1 grass fruit, 10 grams of bay leaves, 20 grams of cooking wine, an appropriate amount of crispy water, and an appropriate amount of roasted duck sauce. Homemade marinade: 3400 grams of sugar, 2200 grams of salt, 500 grams of chicken broth powder, 100 grams of five-spice powder, then mix well.

Crispy water ratio: 3 bottles of white rice vinegar, 100 grams of maltose, half a bottle of red Zhejiang vinegar, 30 grams of rose wine, and then mix well. Roast duck sauce (roast duck dipping sauce):

500 grams of assorted sauce and sweet noodle sauce, 200 grams of oil, 100 grams of chicken powder, 500 grams of water, 150 grams of scallion oil, 10 star anise, 5 grass fruits, and 10 grams of bay leaves. Stir-fry the spices in scallion oil, then stir-fry the sauce until fragrant, and finally add water to boil to thicken, cover them with scallion oil after they cool, and then put them in the fresh-keeping freezer for preservation.

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Recipe 1] 2 kg of boiling water, 2 bottles of maltose, 5 bottles of white vinegar, 2 bottles of vinegar, rose dew bottle, red Zhejiang vinegar bottle, 1 fresh lemon, a little stone powder.

Recipe 2] 4 bottles of white vinegar, 1 bottle of red Zhejiang vinegar, 1 bottle of maltose, 1 bottle of rose dew, a little red pigment and sunset yellow.

Recipe 3] 12 bottles of white vinegar, 3 bottles of red Zhejiang vinegar, 3 bottles of maltose, 2 bottles of vinegar essence, 1 bottle of Guanshengyuan honey.

Tips: The core principle of crispy water is to reduce the taste or deterioration caused by microbial reproduction, and the vinegar in crispy water itself has a certain antiseptic and antibacterial effect, so it can be placed in a cool and ventilated place every day. 

Hello Rules, crispy water preparation banquet shed: 3 bottles of rice vinegar, 100 grams of maltose syrup, half a can of red Zhejiang vinegar, 30 grams of rose wine, stir it to burn duck skin water recipe composition and use. Roasted duck skin water, mainly composed of vinegar and fragrant pants candy, which everyone is familiar with.

vinegar, for the sake of the light duck more easily air-dried and crispy effect; Sugar, on the other hand, helps with coloring. Sometimes the preparation of roasted duck skin water will also add some liquor appropriately, many people do not understand its effect, in fact, the characteristics of great benefits liquor is volatile, and flammable, put in the skin water is conducive to the dry skin of the duck, more conducive to coloring. When the weather conditions are not good, such as the return tide, it is difficult to dry the duck for a long time, and the roast duck is not easy to color, so adding a small amount of liquor can help dry it quickly.

The best recipe for roast duck crispy water can be the following steps:1Prepare the materials:

Fresh duck jujubes, green onions, ginger slices, cooking wine, salt, sugar, soy sauce, star anise, cinnamon, Sichuan peppercorns, water. 2.The ducks are slaughtered and chopped into pieces, scalded with boiling water, then washed with clean water and drained.

3.Add a small amount of oil to the hot pan, add ginger slices and green onions to stir-fry until fragrant, add duck pieces and stir-fry until golden brown, add cooking wine and salt to continue stir-frying. 4.

Add an appropriate amount of water, add the blanched duck pieces, add star anise, cinnamon and Sichuan peppercorns, and simmer for about 30 minutes. 5.Remove the duck pieces, dry them, put them back in the pot, add an appropriate amount of soy sauce and sugar, and continue to stir-fry until the color is reddish-brown and the surface is golden brown.

6.Finally, pour the boiled duck crispy water into the bowl and enjoy. The above is a recipe for making roast duck crispy water, and different chefs may have different ways and flavors of eggplant.

3 bottles of white rice vinegar, 100 grams of maltose, half a bottle of red Zhejiang vinegar, 30 grams of rose wine, mix well.

Roast duck crispy water, different roast meat chefs make different recipes or proportions, but the skin water is generally added maltose, white vinegar, red vinegar, wine these substances, according to a certain proportion to match out, forming different proportions of formula, the amount of sugar and vinegar affects the concentration of roast duck crispy water. The roast duck and goose are of different varieties, different quantities, and different proportions of skin and water.

main raw materials; Each net hemp duck is about kilograms, 15 kilograms of special spice water for roast duck, and an appropriate amount of crispy water.

special spice water recipe for roast duck; One.

main raw materials; Each net hemp duck is about kilograms, 15 kilograms of special spice water for roast duck, and an appropriate amount of crispy water. special spice water recipe for roast duck; A cinnamon, bay leaves, tangerine peel, kaempfera, grass fruit 30 grams each, cumin, sand kernels, white buttons, nutmeg 40 grams each, pepper 50 grams, star anise 45 grams, licorice, cloves 6 grams each, gardenia 20 grams, ginger 20 grams, mixed with water soaked and washed, put into 15 kg of water, water boiled to add 400 grams of salt, 50 grams of monosodium glutamate to taste, boil for 2 hours on low heat, let cool, this spice water is used for duck soaking, soak duck into 260 grams of green onions, crush ginger 250 grams, can be reused 3 times, re-boil after each use [this material can be soaked in 100-duck].