I ve ever eaten roast chicken, but have you ever eaten roast duck?

Haven't eaten it. But I've heard of it, and I think the taste of roast chicken and roast duck will be better.

After eating, the roast duck is bright in color, the meat is delicate, and it is not slag to eat.

Unlike Peking duck, the roast duck has a lot of flavor when it is ready, and it doesn't need to be dipped in any sauce, and it can be eaten directly by cutting it into pieces.

I'm sure I've eaten roast duck, and the taste of roast duck is similar to that of roast chicken, so I like it very much. I think the taste is very delicious.

Hello, I haven't eaten the roast duck, ** there is a sale to tell me, go buy it that day and taste it, thank you.

Of course, I have eaten roast duck, roast duck tastes better than roast chicken, the taste is very fragrant, and I want to eat it after eating.

We only have roast chicken, not roast duck here.

This is mainly because the taste of duck is relatively unpalatable, especially the fishy smell of the duck itself is particularly difficult to remove, so ducks are generally used to roast or boil to eat, but it is not good to eat directly by burning. After all, we can't accept such a taste.

I buy it once in a while. Roast duck is a traditional dish in Guangxi Zhuang Autonomous Region, which has been favored by Guangxi people since ancient times, which has a great relationship with the climate of Guangxi. The weather was hot, and the ancestors who lived here believed that duck meat cleared away heat and fire.

It is said that the earliest appearance of roast duck in Guangxi was in the Kangxi period of the early Qing Dynasty, and its source came from Jinling roast duck. The raw materials of Guangxi roast duck are mostly local sesame duck, with fragrant skin and tender meat and fragrant bones.

If you have eaten roast chicken, of course, you have to eat roast duck, and the taste of roast chicken and duck is different in each place, but the taste is equally tempting.

Of course I did. Roast duck is a famous dish in Beijing with a world reputation, which originated during the Northern and Southern Dynasties of China. The material is high-quality meat duck Peking duck, which is grilled by charcoal fire, with ruddy color, fat but not greasy, crispy on the outside and tender on the inside.

Peking duck is divided into two major schools, and the most famous roast duck restaurant in Beijing is also the representative of both schools. It is known as "the world's delicacy" for its red color, delicate meat, mellow taste, fat but not greasy.

Roast chicken and roast duck is very normal for southerners, so I have eaten roast chicken, of course, I have eaten roast duck, Cantonese roast duck is the best, and there is also roast goose.

I've eaten it, I've eaten roast chicken and duck rice, it's not delicious, the production method is almost the same, it's not delicious, or pork belly jerky is more delicious.

The roast duck is particularly fragrant, crispy on the outside and tender on the inside, and there is a lot of duck fat, which is even better than roast chicken!

Of course I have eaten roast duck, the taste of roast duck is different from roast duck, roast duck is charred on the outside and tender on the inside, very delicious and nutritious, and its side dishes are also rich.

Roast duck has also been eaten, our usual roast duck is not just roast duck, in fact, the chicken that eats the most is very hot when it is roasted, and the roast duck is still very suitable for the public.

Of course, I have eaten it, roast duck in the south is the main dish of the delicatessen, the skin is crispy, plump and sweet, and the entrance is rich.

I've eaten roast chicken, of course, I've also eaten roast duck. Roast duck doesn't taste as good as roast chicken. But nutritionally.

Roast duck is much more nutritious than roast chicken. Because in traditional Chinese medicine. Duck meat belongs to Junbu.

So the duck meat tastes a little woody. Not as tender as chicken. So there is still a big difference in taste between the two.

But in general, the taste of roast chicken is a little better than that of roast duck.

I've eaten roast chicken, roast goose and roast duck, but I haven't eaten roast duck.

Personally, I think it should be similar to the taste of roast goose.

I have eaten it, in fact, the roast method of roast chicken is the same as the method of roast duck, and the taste is almost the same.

Hello, I have eaten roast chicken, of course I have eaten roast duck, roast duck is very delicious, but also very nutritious, I think roast duck is a very delicious dish.

In the case of roast duck, it is often available at snack bars, so I often buy it and taste it.

But sometimes when I'm hungry, I buy some as a side meal.

So I'm sure I've eaten roast duck, but I don't eat it often, and sometimes I eat it.

The roast duck is small, the meat is relatively tough, the meat is relatively firm, and the roast duck has a fishy smell, so it is best to burn it with high firepower, or the roast duck filler will increase the spices to remove the fishy smell, such as star anise, bay leaves, ginger, etc.

The roast goose is larger, easier to cook than the duck, the meat is soft and tender, and the roast goose has a purer taste than the roast duck, without the fishy smell of the roast duck.

The goose breeding time is slightly longer, and the requirements are also high, and the duck growth period is short, and the output rate is large, so relatively speaking, the goose production is small, and the duck production is large, and the above characteristics are also available, and the goose is higher than the duck. Compared with Shenzhen, the raw duck is about 5 6 yuan a catty, while the goose is 10-11 yuan a catty, almost double.

I've ever eaten roast chicken, but have you ever eaten roast duck? I've eaten roast chicken, I haven't eaten roast duck, but I've eaten roast duck, and the fruit wood roast duck is very delicious. Duck is not suitable for roasted food, because duck is larger than chicken, and there is more oil under the skin, so roast duck is more suitable, you can use the fat under the duck skin, roast the oil will flow out, such a duck is delicious and not greasy.

Very tasty and very tasty. aqui te amo。

The delicacy of the roast chicken is very delicious and very delicious. If you want to talk about roast duck, I have also eaten, that is the most famous Peking duck, Beijing's Quanjude roast duck is also famous in the country, it is very delicious, and the meat on the body will not shrink after roasting. The way you eat it will enjoy the delicious food you like

I've ever eaten roast chicken, but have you ever eaten roast duck? I must have eaten the roast duck, in the process of firing, as long as the hot pot base is added, and then add the various vegetarian dishes I like are particularly delicious.

The roast duck is very delicious, the roast duck is persimmon red in color, the skin is crispy, and the duck meat is tender and fragrant.

Step 1, Guangdong roast duck practice process, furnace temperature preheating method.

Guangdong roast duck into the furnace before the furnace to preheat the furnace, the advantage of the furnace preheating, is to make the temperature of the furnace stable, the temperature of the furnace is stable in order to make the roast duck evenly colored, some people say that there is no need to preheat the furnace, of course, the high technology is really not used, but the novice has not reached that point, or obediently preheat the furnace. How well does the oven preheat? The preheating temperature is about 130 degrees, if you don't have a thermometer, install a thermometer!

What should I do if the preheating temperature is too high? Then turn the tuyere down by half.

Step 2, Guangdong roast duck practice process, roast duck firing steps.

The roast duck is divided into three stages: preheating period, coloring period, and simmering period.

1) Warm-up period. Generally, the roast duck firing time is about 50 minutes, the first 20 minutes is the preheating period, the temperature of the roasting oven before the duck enters the furnace is 130, and you have to make the furnace temperature slowly climb to 230 within 20 minutes during the preheating period, remember! The temperature of the preheating period is slowly raised, and the skin of the roast duck will be scorched if it is raised too quickly, even if you lower the temperature of the oven later, you will not be able to save the duck.

2) Coloring period. The coloring period is between 20 minutes and 40 minutes, the coloring period should be fired at a constant temperature, and the preheating period is finally a temperature of 230, you have to control the temperature at about 230 to fire, during the coloring period, the furnace temperature should not be too different, otherwise it will lead to uneven coloring of the roast duck.

3) Simmering period. After the coloring is completed, the furnace temperature is reduced by 10-15 degrees and simmered for 10 minutes. You can also look at the raw and cooked two or three minutes in advance, after all, the duck is thin and fat, and many roasts will roast the thin duck for two or three minutes, and the fat duck can be burned for two or three minutes.

The cooked Guangdong roast duck is cooled, and it is ready.

As long as you can eat it, what's not to do? These two foods do not conflict with each other, but if you make up so much at once, you may gain weight.

Hello friends, I have eaten roast chicken, but I have never eaten roast duck, but I have eaten roast duck, roast duck is very delicious, very crispy, crispy on the outside and tender on the inside, I did eat it, it is delicious, but I have never eaten the duck, but I think it can be very delicious if it is burned, but unfortunately I have not eaten it.

Roast duck is the most delicious, because the taste of roast duck is fat but not greasy, and there is a rich taste feeling, and it is also very delicious.

Of course, the roast chicken is more delicious, because the roast chicken is very fragrant, and it is very tempting, and the meat is very delicious, which makes people want to eat it.

I think the taste of the roast duck is better because the roast duck has a lot of sauce in the process.

Eaten, very tasty.

Tools Ingredients: peanut sprouts, dried beans, green onions, salt, oyster sauce, starch, soy sauce.

Preparation steps: 1. Step 1, cut the dried tofu into long strips, shred the meat, and cut the green onion.

2. Step 2: Remove the red coat and roots after cleaning the peanut sprouts.

3. Step 3: Cut into two sections.

4. Step 4: Add salt, starch and soy sauce to the shredded meat and mix well. Heat oil, pour in shredded meat and stir-fry.

5. Step 5: Add the dried tofu and fry until the surface is slightly yellow.

6. Step 6: Add peanut sprouts, add some salt and stir-fry.

7. Step 7: Stir-fry until soft, pour in 1 tablespoon of oyster sauce, add a little water and simmer for 1 2 minutes.

8. Step 8: Drain the water and open the lid, pour in the green onion segments, stir-fry well and turn off the heat.

9. Step 9, finished product. Peanut sprouts are chewy, crunchy and refreshing, and extremely nutritious.

Fried tofu with peanut sprouts, I've eaten it!

Here's how:

Step 1: Cut the dried tofu into long strips, shred the meat, and cut the green onions.

Step 2: Clean the peanut sprouts, remove the red coat and roots, and cut them into two sections.

Step 3: Add salt, starch and soy sauce to the shredded meat and mix well. Heat oil, pour in shredded meat and stir-fry.

In the fourth step, add salt, starch and soy sauce to the shredded meat and mix well. Heat oil, pour in shredded meat and stir-fry.

Step 5: Add the dried tofu and fry until the surface is slightly yellow.

Step 6: Add peanut sprouts, add a little salt and stir-fry.

Step 7: Stir-fry until soft, pour in 1 tablespoon of oyster sauce, add a little water and simmer for 1 2 minutes.

Step 8: Drain the water and open the lid, pour in the green onions, stir-fry well and turn off the heat.

Stir-fried dried tofu with peanut sprouts、I have eaten, it is fresh and crispy, and the method is as follows。

Ingredients: 250g of peanut sprouts, one piece of dried tofu.

Ingredients: Appropriate amount of green onion, a pinch of salt, 1 tablespoon of oyster sauce, 2 tablespoons of starch, appropriate amount of soy sauce.

Steps:1Cut the dried tofu into long strips, shred the meat, and cut the green onion.

2.After the peanut sprouts are cleaned, remove the red coat and roots.

3.Cut into two sections.

4.Mix the shredded meat with salt, starch and soy sauce. Heat oil, pour in shredded meat and stir-fry.

5.Then add the dried tofu and stir-fry until the surface is slightly yellow.

6.Add peanut sprouts, add a little salt and stir-fry.

7.Stir-fry until soft, pour in 1 tablespoon of oyster sauce, add a little water and cover and simmer for 1 2 minutes.

8.Drain the water and open the lid, pour in the green onions, stir-fry well and turn off the heat.

1.Wash the tender soybean sprouts and remove the roots. Put it in a pot of boiling water and cook for about 1 minute, when the bean sprouts are just ripe, you can pick them up, let them cool, add refined salt, mix evenly and put them in, pour soy sauce, chili oil, sesame oil, monosodium glutamate, ginger slices, pepper oil seasoning, sprinkle with shredded green onions, and remove balsamic vinegar when served.

2.Cold soybean sprouts, should be eaten cold, put this dish in the refrigerator freezer, freeze before eating, the taste is better.

Process Key 1Do not put the vinegar too early, otherwise the sprouts will turn yellow.

2.When boiling soybean sprouts, the time should not be too long, otherwise it will collapse easily and will not be brittle.

3.For those who like sour and spicy flavors, add an appropriate amount of vinegar, not too much.

Flavor characteristics 1Soybean sprouts are made by processing and sprouting soybeans. The watercress is whole but not rotten, no bean skin, the body is short and fat, crisp, and only a little root is a high-quality product. It contains water, 89, protein, fat, carbohydrates, calcium, phosphorus, and vitamins C and B.

2.This dish is spicy, fragrant and crispy, and the color is beautiful. Compared with fried soybean sprouts, it is not as fragrant as it is, better than its tenderness, and it is best to eat in summer.

Soybean sprouts salad.

1.Fish skin peanuts.

Raw material formula Raw materials: raw peanut kernels, flour, red sugar.

Excipients: There are 4 matching methods, and you can also mix them according to your needs. a：

Maltose, vegetable oil, soy sauce. b: Egg pulp, southern milk, soy sauce, pigment, edible paraffin.

c: salt, monosodium glutamate, five-spice powder, soy sauce, coloring. d：

Fish sauce, pigments. Soda ash for standby.

Ingredient amount: 1The ratio of flour to peanut kernels is generally 1 1, and half of dry and half wet flour (i.e. 50 kg of peanut kernels with 50 kg of flour, of which 25 kg is used for sugar powder syrup, and the remaining 25 kg is used for sprinkling.

2.The dosage of various sugars is mainly increased or decreased according to the sweetness requirements of the product. If saturated syrup is used, the dosage is equivalent to that of peanut kernels.

3.The rest of the various excipients are input according to the weight of peanut kernels.

Process flow: Sugar syrup, dry powder, secondary powder syrup, raw peanut kernel wrapping, air-dried cage, baking, color (wet), heat dissipation, finished product packaging.

I've only eaten soybean sprouts and fried dried tofu. I never thought of using peanut sprouts to fry dried tofu, and peanuts themselves are long-lived fruits, and they are very nutritious, so there is no need to turn them into sprouts and eat them later. Usually eating fried peanuts or fried peanuts is already very good.