What is delicious with roast duck sauce How to make roast duck sauce?

The mystery of roast duck sauce! Good luck and delving into the history of this Chinese American staple!

I love anything I order at a Chinese restaurant with duck sauce because I grew up in the southern United States. When you grab some, you grab a handful of bags with duck sauce, soy sauce, and spicy mustard!

Interestingly, I often use the leftover packets of duck sauce to make other things. Here are two of my quick and easy tips to use duck sauce instead of your cashew chicken or broccoli and beef!

First of all – before these two tricks – duck sauce is a great accompaniment to chicken, pork, beef, grilled vegetables, and more – even if you don't like oriental flavors. When it's used as a layered flavor enhancer, a little bit can go a long way. Add salt and pepper.

The grilled ribs with a small amount of duck sauce taste great.

Tip 1: Grilled shrimp! Roast duck sauce, lime juice, paprika, sprinkle a little garlic while grilling the shrimp, it's an easy recipe trick! Add some melted butter and a few drops of honey. Son, I tell you, you will become a legend in the world of grilled shrimp.

In short, roast duck sauce can be paired with most meats and vegetables. A bowl of chopped fruit and some sunflower seeds.

It's also amazing. Duck sauce is similar to apricot jam and plum sauce, so give it a try.

Roast duck is divided into hanging oven roast duck and stew oven roast duck. Beijing's two major catering brands, Quanjude.

It is a representative of the roast duck in the oven, a bargain shop.

It is a representative of the roast duck in the oven. "Bargain shop"The roast duck is under the strict control of the charcoal fire of the sorghum stalk and the temperature of the stewed hearth, the duck is boiled out of the skin is crispy, the meat is fresh and tender, and the meat is more fat but not greasy, which is indeed worthy of its name. Quanjude was founded around 1808, when the cheap shop roast duck flourished, the founder spared no expense to hire the palace kitchen to make roast duck, and the cheap shop is different from the use of the palace hanging stove production.

It can be served with white-cut chicken and pork head, which are relatively light meats, which will be very delicious; It can also be accompanied by some refreshing vegetables, such as lettuce, bitter chrysanthemum, cucumber, and radish taste very good.

Roast duck sauce still needs to be served with roast duck and crepes to be delicious. After spreading the roast duck sauce on the pancakes, the delicious roast duck is rolled and the bite is particularly fragrant.

Of course, the roast duck sauce is best served with roast duck rolls, pick up the roast duck slices and dip a little on the dough, and then sandwich the cucumber and green onions, it is delicious!

Here's how to make roast duck sauce with sweet noodle sauce:

Ingredients: sweet paste, white or rock sugar, water, oil.

1. After the pot is hot, add an appropriate amount of oil, and then wait for the oil to heat up, then pour the sweet noodle sauce into the pot.

2. Stir the sweet noodle sauce in the pot until fragrant.

3. Then add an appropriate amount of sugar and water to the sweet noodle sauce and fry until the sugar is completely melted and the sauce becomes viscous.

4. Turn off the heat, the roast duck sauce is ready, put it in a bowl.

1 can of sweet noodle sauce, a little sesame oil, and an appropriate amount of sugar.

Preparation: Prepare a wok with hot oil, reduce the heat to low, then pour in the sweet noodle sauce and stir-fry until fragrant. The sweet noodle sauce will become fragrant when it is fried, but it will have a sour feeling if it is not fried.

Add an appropriate amount of sugar and a little water, and continue to fry until the sugar is completely melted into the sweet noodle sauce, because the sweet noodle sauce is actually salty, so you need to add sugar.

Sprinkle a little sesame oil before starting the pot to increase the aroma of the sweet noodle sauce, which is the delicious Peking duck dipping sauce.

If you buy ready-made sweet pasta sauce, you can process it like this:

The sweet noodle sauce you bought back depends on the color, and the black sauce is the best.

Put the sweet noodle sauce into the basin and put half of the sauce and half of the white sugar, the bottle of the sweet noodle sauce is cleaned with hot water, pour the water into the basin, put the basin with the sweet noodle sauce into the pot, add water to the pot and do not fill the basin, boil it over low heat, take a spoon in the basin and stir it without section, so that the sweet noodle sauce and sugar are fully mixed evenly and the sweet noodle sauce is frothy, add a spoonful of sesame oil, stir it fully and evenly, and put it for 2-3 days to use. It is said that Quanjude's roast duck sauce is processed in this way.

I've worked in a roast duck restaurant before, and it's very simple.

1. Steam the sweet noodle sauce in the pot. Must be steamed through.

2. Add hot water, salt, pepper (more) and sugar (more) while hot

3. Finally, add sesame oil, and then stir vigorously until all the sesame oil is contained in the sauce!

Preparation of the dough.

The first practice is the lazy practice.

Add a little salt and vegetable oil to the flour, and it is very thin, after the pan is heated, dip it in gauze and thin it, and wipe it on the hot pan to make a spring cake.

The second practice - the master's practice:

1.Ordinary flour is relatively thin, add a little salt and vegetable oil, beat vigorously in one direction, and after it is completely even, let it rise for 1 to 2 hours. The process of waking the flour is very important, it is not good to wake up, it cannot be formed, and vegetable oil is added to increase the toughness of the flour.

2.Heat the pan (not too hot, if the electric stove is on medium temperature), grab a ball of flour and spread it around the periphery of the pan, from the outside to the inside. When you look at the color white, it is cooked, and then you can pick it up.

The key is that the temperature should be well controlled, too low to stick to the pot, too hot, before a lap comes down, the front one is cooked up, and it can't be connected to the back. The first one may not be good, try a few to master the heat. When the master stalled the first one, it didn't work, and the second one was so-so.

The third practice - an improved version of the master.

Use high-gluten flour according to the second method and flour, and you don't need to wake up after reconciling, you can start spreading immediately, the gluten of flour is very good, and it is easy to form. This is one of the biggest differences between high-gluten and low-gluten flour, and the cakes at the high-gluten flour stall are more fragrant and have a good taste.

Sweet noodle sauce is used.

The finished product is yellow-brown or reddish-brown, bright and shiny, with sauce aroma and ester aroma, and the taste is mainly sweet and slightly salty. It is usually used as an important ingredient for cooking sauce-fried and sauce-fried dishes, such as sauce-fried pork, Beijing sauce shredded pork, sauce-fried chicken, etc.

Sweet noodle sauce is made from flour. Because the flour is fermented to produce sugary substances, it will have the sweetness of sucrose, so it is called sweet paste. This sauce is suitable for raw eating, and sweet noodle sauce is used for shallot dipping sauce, roast duck sauce, and cold dishes.

1. It is best to disembowel the duck from the back, clean it up, and chop off the duck feet.

2. After the duck is completely drained, rub the salt, and wipe it evenly inside and out.

3. Wipe the dark soy sauce, both inside and out, the dark soy sauce is mainly for coloring, and then smear the ginger to remove the fishy. Then seal it in a tight bag and marinate in the refrigerator for 24 hours.

4. Prepare the spices for marinating, including Sichuan pepper, star anise or fierce hunger, cinnamon, bay leaves, chili pepper and tangerine peel, licorice, cloves, cumin, and sand kernels. Place all small grains of spice into a spice box.

5. After the duck is taken out of the refrigerator, wipe off the ginger on it, and bake it in a preheated 190 degree oven for 30 minutes, and the large duck can be baked for about 10 minutes more. In the middle of about 20 minutes, take out the honey and brush it once, and then continue to bake until the time.

6. When roasting duck, boil a pot of water, put in step 4 fragrant shirt return, a spoonful of sweet noodle sauce, salt, light soy sauce, dark soy sauce, a small piece of rock sugar, cook for about 15 minutes, immediately after the duck is roasted, put it into a boiling brine pot, turn off the low heat, marinate for about 15 minutes, turn off the heat and simmer for another 15 minutes, take out and put it on the baking net and smear a thin layer of sesame oil on the whole body, and air dry for about 15 hours or more. When eating, you can know the height by cutting it directly.

7. The duck is ready to be baked.

Materials

3 duck legs.

3 scoops dark soy sauce.

Light soy sauce 2 scoops.

1 scoop of South Milk.

2 tablespoons of oyster sauce.

50 grams of caster sugar.

Star anise, cinnamon, bay leaves, Sichuan pepper, dried chili pepper to taste.

Five-spice powder a little.

A pinch of green onion and ginger.

100 grams of rice wine.

Grandma sauce duck (memory taste) preparation1.Wash the duck legs, prick a few eyes on the side of the duck skin with a toothpick, and fry them in a pan with a little oil until golden brown on both sides.

2.Strain out the excess oil, pour all the remaining ingredients into the pan and cover the duck legs with water (I chose to use a seasoning bag).

3.Bring to a boil over high heat, cover and turn to low heat to continue cooking for 1 hour, then turn off the heat and let the duck legs soak in the soup for 1 hour to make it easier to absorb the flavor.

4.Reduce the juice over high heat and pour the soup over the surface of the duck leg with a small spoon until the soup thickens.

5.Remove the roasted duck leg and let it cool thoroughly.

6.Cut the pieces and arrange them on a plate.

Steam for 30 minutes.

Ingredients: Half a duck with good skin.

Excipients: appropriate amount of water.

Preparation of steamed duck with sauce.

1. Half a duck in sauce, wash it with water. As shown in the figure below:

2. Cut into large pieces. As shown in the figure below:

3. Steam on the steaming rack of the rice cooker for 30 minutes. As shown in the figure below:

4. The sauce duck is also steamed. As shown in the figure below:

5. Serve on a plate. As shown in the figure below:

Hello! Sauce duck] Delicious method:

Ingredients: 1 hemp duck about 1500 grams, 30 grams of ginger slices, 100 grams of green onions, 120 grams of refined salt, 60 grams of cooking wine, 250 grams of beer, 250 grams of light soy sauce, 50 grams of rock sugar, 15 grams of monosodium glutamate, 25 grams of dried chili pepper, 10 grams of Sichuan pepper, 20 grams of star anise, 10 grams of triadow, 10 grams of cinnamon, 6 grams of cumin, 5 grams of tangerine peel, 5 grams of sand kernels, 5 grams of cardamom, 5 grams of long pepper, 5 grams of angelica, 5 bay leaves, 3 grams of licorice, 1 monk fruit, 50 grams of red yeast rice, 100 grams of peanut oil, 25 grams of sesame oil , 30 grams of red oil.

Production method: 1. Wash the duck after slaughtering, chop off the duck paw and take out the internal organs from the back, rinse the duck inside and out, and then buckle the duck body on the board and flatten it with a heavy object.

2. Take a basin, put 15 grams of ginger slices, 50 grams of green onions, 100 grams of refined salt, 30 grams of cooking wine and dried chili peppers and peppercorns, and then mix in an appropriate amount of water.

3. Stretch the duck cavity to open the shirt, drain the water, and then hang the duck into the oven, and slowly roast the duck with fruit charcoal fire until the skin is crisp and yellow and five or six ripe, and then take it out.

4. Put star anise, triadon, cinnamon, cumin, tangerine peel, sand kernel, cardamom, long sarsa, angelica, bay leaf, licorice, monk fruit, etc. into a gauze bag to make a spice bag; Then put the red yeast rice into another gauze bag to make a red yeast rice bag.

5. Put the pot on the fire, put in the peanut oil to heat, put in the remaining ginger slices and green onion segments and stir-fry until fragrant, mix in water, put in the remaining cooking wine, refined salt and beer, light soy sauce, rock sugar, monosodium glutamate, etc., and put in the spice bag and red yeast rice bag, boil over high heat, skim off the foam, and then put the roasted duck into the pot, turn to low heat to slowly marinate the duck until cooked, and remove it.

6. Remove the ginger, shallots, spice packets and red yeast rice buns in the marinade, then thicken the marinade over high heat, then pour the marinade evenly on the duck body, and then brush the surface of the duck body with sesame oil after the duck body cools.

7. Chop the sauce duck into pieces, put it on a plate, and then mix it into a red oil marinade with red oil and marinated duck juice, pour it on the duck pieces on the plate, and you can taste it!

Steam for 30 minutes.

Ingredients: Half a duck with good skin.

Excipients: appropriate amount of water.

Preparation of steamed duck with sauce.

1. Half a duck in sauce, wash it with water. As shown in the figure below:

2. Cut into large pieces. As shown in the figure below:

3. Steam on the steaming rack of the rice cooker for 30 minutes. As shown in the figure below:

4. The sauce duck is also steamed. As shown in the figure below:

5. Serve on a plate. As shown in the figure below: