How do you make the skin of a sliced duck? How to make the dough of the sliced duck

Spring roll wrappers can be bought, and they can be bought at the vegetable market.

The ingredients needed to make the dough of the sliced duck; Premium flour, old leavened flour, baking soda, water, turned lard.

Here's how to make it;

1. Raise the dough, mix the flour, water, and old leavened noodles into a dough and ferment.

2. Add baking soda to the fermented dough and knead it repeatedly, cover it with wet gauze, and let it sit for about 15 minutes.

3. Knead the good dough, knead it into a round strip with a diameter of 3.3 cm, pull it into 50 agents, press the agents one by one by hand, brush them with lard, fold them into a semicircle, use the front of the comb teeth to stare on the semicircular surface and cross the Sanhui reed stripes, and then press the round edge into a lotus leaf shape with the back of the comb, put it in the steamer, and steam it with boiling water for about 15 minutes.

1. Put 500g of flour in a basin with a pit in the middle, pour boiling water, and stir well with a rolling pin. When the noodles are cold, knead the stool reeds with your hands, put them in a basin, cover them with a damp cloth and let them rest for a while, don't be too hard.

2. Put the awakened dough on the panel, roll it into long strips and then cut it into a powder.

3. Press the agent flat and brush with a layer of cooking oil.

4. Stack two flattened agents on top of each other.

5. Stack them together and roll them into thin cakes (two sheets can be rolled together to make a single sheet very thin).

6. Brush a layer of oil in a frying pan (you can also use a cake pan), burn this double-layer thin jujube cake over low heat, turn it over often, and burn it so that both sides are cooked but not burnt.

7. Pat the baked double-layer cake with your hands and divide it into two spring cakes while it is hot.

<> sliced duck is a home-cooked dish made with roast duck. Roast duck contains a variety of nutrients such as fat, protein, water, vitamins B1, B2, calcium, phosphorus, iron, etc., and the content is relatively rich.

Summary. The production process and recipe of roast duck with sliced skin: Ingredients:

Roast duck 1500 grams Seasoning: 100 grams of green onions, 50 grams of sweet noodle sauce, 15 grams of white sugar, 1 gram of umami king, 30 grams of vegetable oil Sliced skin duck characteristics: crispy skin and tender meat, fat and fragrant entrance, single cake wrapping, fragrant and refreshing.

The production process and recipe of roast duck with sliced skin: Ingredients: 1500 grams of roast duck Seasoning:

100 grams of green onions, 50 grams of sweet noodle sauce, 15 grams of white sugar, 1 gram of umami king, 30 grams of vegetable oil, sliced skin duck characteristics: crispy skin and tender meat, fat and fragrant entrance, single cake package food, fragrant and refreshing.

1.Put the wok on medium-low heat, add about 100 grams of water to the sweet noodle sauce, sugar, and umami king, stir with a spoon while burning, burn until viscous, and pour it into a small bowl for later use; 2.Put the wok on the fire, boil the oil for five or six minutes, put in the roast duck, fry it in oil until the skin is crispy and the meat is cooked, remove and drain the oil, use a knife to cut the duck skin and duck meat slices, cut it into slices and put it on a plate; 3.

Eat with duck skin, duck meat, shredded green onions and a sweet noodle sauce in a single cake. The key to making sliced duck: because there has been a frying process, you need to prepare 750 grams of cooked vegetable oil.

Marinate 80 kg of water to boil, add 8 kg of salt for the first time, follow up 4 5 kg, 2 kg of sugar, 2 kg of monosodium glutamate, spice bag 1, stir with a scoop until the seasoning melts, soak the spice bag for 40 minutes and remove it (the spice bag is used three times), and the duck can be marinated after cooling; After the prepared roast duck marinade water marinates two batches of duck embryos in a row, it needs to be boiled and skimmed off the foam and re-feeding, generally the first batch is marinated for 5 hours, and the second batch is marinated for 8 hours.

Spice Formula: Grass Fruit 20g, Flesh Fruit 20g, Sand Kernel 50g, White Buckle 20g, Angelica Angelica 40g, Ginger 20g, Kaempfera 40g, Sichuan Pepper 20g, Red Buckle 20g, Cinnamon 40g, Peach 20g, Borneol 20g, Wood Fragrance 20g, Grass Cardamom 20g, Fragrant Sand 20g, Star Anise 40g, Bay Leaf 10g, Fragrant Fruit 4, Sandalwood Bark 10g, Mouthful Incense 40g

Put the dipping sauce, sweet noodle sauce, sugar, light soy sauce and water into the pot and boil for a while, then put on a plate.