How to color roast duck, how to color roast duck?

Ingredient category: duck pigeon Taste: Sauce fragrant.

Season: Winter.

Color and fragrance: golden color, charred on the outside and tender on the inside.

Ingredients: 1 duck.

Accessories: 10 grams of maltose, 1 dish of sweet sauce, 1 plate of Beijing green onion, lotus leaf cake or sesame baked cake to make: 1) Choose a complete Beijing duck and pump it from the cut trachea to separate the skin and flesh and bulge the whole body;

2) Disembowel the duck to remove the internal organs, then put in a wooden stick about 2 inches long, support the sternum, so that the duck skin can stretch out, then hook the neck with a hook, and then coat the duck skin with a layer of light maltose, hang in a ventilated place to air dry;

3) Hang the dried duck in the oven and have a hot water kettle on hand for filling the duck with water;

4) In order to make the duck cooked thoroughly and evenly, it should be constantly turned and stirred with a roasting rod if necessary;

5) Roast the duck until it is fully browned, and the duck will come out of the oven as if it has been varnished;

1) Choose a complete Peking duck and pump it from the cut trachea to separate its skin and flesh and bulge its whole body;

2) Disembowel the duck to remove the internal organs, then put in a wooden stick about 2 inches long, support the sternum, so that the duck skin can stretch out, then hook the neck with a hook, and then coat the duck skin with a layer of light maltose, hang in a ventilated place to air dry;

?I don't understand it, is it like killing a pig and skinning? It's not realistic at all, but if the skin and flesh are separated, what does it look like when you cut it?

Before roasting, spread an even layer of honey on the duck.

The color of the Cantonese roast duck is uneven, and if the roast duck is evenly colored elsewhere, only the white belly, that is the reason for the skin water. From the point of view of boiling duck for coloring, the chef recommends using slightly higher concentration of skin water to help color, but it should be cooked with appropriate heat. Ducks with high temperatures are prone to blackening, but the heat is not enough, and no matter how thick the skin and water are, the color of the roast duck cannot be ruddy.

Therefore, it is most appropriate to control the amount of fire according to the color of the roast duck skin.

<> observe the whole roast duck, if you find that the color of other places is very good, it is that the white part of the duck's belly is not colored, which is not the reason for the temperature of the oven, but the reason for the skin water! At this time, you will find that the skin of the duck is very thick. It may be that the skin water is not properly treated, it does not arrive or it does not arrive enough, and the skin water flows too much when it is dried.

The operation of the skin water requires that both sides of the duck body should be evenly showered, the skin water should be thicker, and the operation should be correct. There is still a lot of water on the ducks that has not been dried. The wet duck will drop a lot of water during the firing process, which will wash away the skin water, so that the roast duck can not be evenly colored, and will also inhibit the oil production of the skin, so that the skin of the roast duck is not bright enough.

It is also not good to color in the epithelium water, drying process, and firing process, because the skin of this place is rotten, and when the water comes down, the skin of this place is washed off again. When the Guangdong roast duck is scalded, the rotten skin is also particularly easy to produce oil, and too much oil is produced, and the dripping oil is burned, which makes this part difficult to color or not color, and it is not difficult to understand that the roast duck turns white.

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You can brush a layer of honey on the skin, so that the color is more beautiful, be sure to pay attention to the size of the duck, pay attention to the temperature of baking.

First of all, the roast duck should be cleaned and then pickled, and the honey can be poured by hand to spread evenly, and then each place should have honey, and when it is roasted, it is relatively uniform in color; When making, you must strictly control the heat to avoid too burnt roasting and affecting the taste.

Add an appropriate amount of honey to the soy sauce and then boil it to thicken. This will make it a good color. Be sure to brush the duck with oil in time, and at the same time pay attention to the preparation of the sauce, and marinate the duck in advance.

Spread a layer of caramel and honey on the finger roast duck. Because a good slice not only makes the dish look better, but also tastes more beautiful. After the roast duck is cooked, it should be served on a plate with this piece of skin meat before the duck breast collapses.

At this time, the duck meat is crispy and delicious in the mouth. The method of slicing duck is also exquisite, one is to eat the duck skin while it is hot, crispy and fragrant; Then eat a slice of duck meat.

The second is that the slices have belt meat, which are thin but not broken. A 4-kilogram duck can produce more than 108 pieces of duck meat, and the size is uniform, like a clove leaf, the taste is crispy and tender, and the flavor is unique.