What kind of seasoning is the roasted duck with oil and red color?

The internal flesh of the roast duck slowly melts the fat during the firing process. The meat matures gradually at high temperatures. The crust is crispy and creates a refreshing and smooth mouthfeel.

The taste is like the smooth touch of silk. You'll never forget this kind of meat that's tender and tender. This can really be said to be "refreshing".

So how do we make a crispy roast duck? We can start with the following aspects. First of all, it is necessary to consider the selection of materials.

The average restaurateur doesn't notice these problems. In fact, this is the basis of roast duck making, if the selection of light duck is not good, even if the method of making roast duck is good, it cannot be made into a good roast duck, so the choice of light duck is very critical. When choosing a bare duck, try to choose a duck with a full body.

The meat of these ducks is fresh and tender, easy to handle, and the roast duck is very good in color and taste, and it is very attractive in appearance.

In addition, you can also choose a light duck with a large body size. After all, everyone likes things that look big and thinks that ducks are bigger and more meaty, in fact, about the same. The selection of light duck is a very important step of Cantonese roast duck, and this process is inseparable from the reasonable selection of light duck, after all, not all ducks are the same after they are cooked.

Finally, a large part of the crispy skin of Cantonese roast duck has a lot to do with whether the ratio of skin to water is reasonable. In the process of making roast duck, reasonable temperature control is also very important. In the process of making Cantonese roast duck, there are some precautions to be paid attention to.

For example, roast duck must be completely dried before being fired, and so on.

The roasted duck is shiny and shiny. That's a professional ingredient that is put the duck first. After marinating, it is grilled with electricity or fire. In this way, the roasted duck will be red and shiny.

In this case, you don't need the total seasoning, which is naturally oily and red, because the fat is this color at high temperatures.

Maybe it's Orleans grilling.

Summary. Hello, the color of the roast duck is more red and bright, mainly depends on the heat, the combination of skin water and the temperature in the oven. Coloring principle:

The sugars in the skin water are decomposed under the action of high temperature, forming red monosaccharides, so that the color becomes golden. In the process of roast duck firing, the block of charcoal can not be too large, too large charcoal, it is difficult to burn at the beginning, and in the later stage, the fire lasts for a long time, and the duck will be unable to control the fire, resulting in scorching.

Hello, the color of the roast duck is more red and bright, mainly depends on the heat, and the skin water is combined with the temperature of the oven. Coloring principle: The sugar in the skin water decomposes under the action of high temperature to form red monosaccharides, and the color becomes golden because of the clump failure.

In the process of roasting duck firing, the block of charcoal can not be too large, too large charcoal, at the beginning is very difficult to burn, and in the later stage, the fire lasts for a long time, and the duck will be unable to control the fire, resulting in scorching.

The trick to uniform eggplant color in the upper hall is to be sure to coat the honey evenly, and my personal suggestion is to grasp the honey with your hands, and then evenly spread the cloth on the roast duck. The roast duck made in this way will be stained with honey in every place, and then it will be very bright when it is grilled. If you don't think the color is red enough, you can add a little apple juice to the honey.

The roast duck is bright red in color, and the duck needs to be marinated in a special brine so that the color of the marinated duck will be beautiful. If the brine is not properly adjusted, the roasted duck will easily turn black. It looks like there is no appetite left.

You can also try a barbecue dipping brush on top of the duck to help with coloring. And it can also maintain the color red and bright for a long time. With a little more soy sauce and brown sugar, you can coat the surface of the duck on the roast to give the roast duck a more red and bright color, and this kind of red and bright roast duck looks more appetizing.

We usually choose the kind of roast duck with a better color when we buy.