What are the ingredients for the high quality roast duck?

The first way to eat: It is said that it was first raised by the ladies and ladies in the mansion. They refuse to eat green onions or garlic, but they like to eat the crispy and crispy duck skin dipped in fine sugar.

In the future, as soon as the female guest came to Quanjude Running Hall, he would inevitably follow the roast duck and serve a small plate of sugar.

The second way to eat: sweet noodle sauce with green onion strips, can be served with cucumber strips, radish strips with chopsticks to pick a little sweet paste, spread on the lotus leaf cake, clip a few slices of roast duck on top, and then put a few green onion strips, cucumber strips or radish strips, roll up the lotus leaf cake, it is really delicious.

The third way to eat: garlic paste with sweet noodle sauce, can also be served with radish strips, etc., and duck meat rolled with lotus leaf cake is also a popular condiment in the early years. Garlic paste can relieve greasy, and the sliced roast duck is dipped in garlic paste and sweet noodle sauce to eat, adding a touch of spiciness.

Boil marinade: add 150 parts of water in the pot, first add star anise, cinnamon, fragrant sand, angelica, grass fruit, pepper, cumin, thyme, white buckle, red pepper, boil, keep warm under pressure for 2 hours, then add salt 10 18, rock sugar 2, cooking wine 2, beer 20 40 parts, monosodium glutamate 4 parts, chicken essence, honey, green onion 2 6 parts, ginger parts, stir well, cool to room temperature, and then put the cleaned duck into the above marinade to soak for 10 hours, Then remove and drain for 2 hours and bake at 250 -220 for 2 hours until the skin is browned.

This is a general practice, if you want to make a different style, there is a secret recipe, and you usually can't get it.

The main ingredients of roast duck are: sweet noodle sauce and white green onions. In order to adapt to the living habits of different guests, refined salt, sugar, pepper oil, minced ginger, garlic, radish, shallots, cucumber, green radish and other ingredients can also be added.

1.Sweet noodle sauce: It is made by processing and fermenting flour-based flour.

Beijing's sweet noodle sauce is best from "Tianyuan" and "Liubiju". It has the characteristics of positive color, strong taste, moderate thickness, fragrant and delicious. After the sweet noodle sauce is purchased, it needs to be processed again before it can be eaten with roast duck.

The processing method is to put the sweet noodle sauce into the basin, mix it according to the ratio of adding 125 grams of sugar and 25 grams of sesame oil per 500 grams of sweet noodle sauce, and stir well. Steam the upper drawer for about 25 minutes, take it out and let it cool.

2.White section of green onions: It is better to choose high white green onions produced in Shandong Province.

It is tender, sweet and crunchy and suitable for raw food. The processing method of the white section of the green onion is to peel and wash it first, cut off the green part, and then cut it into 6 cm long segments, and break the middle to serve.

Ingredients for the fine roast duck:

1. Sweet noodle sauce.

The sweet noodle sauce must be made with Liubiju, and after buying it, it is fried in sesame oil in a pot, and then mixed with sugar. Major roast duck restaurants have some secret recipes for the processing and preparation of sweet noodle sauce, such as the raw sauce in the cheap shop must be steamed for about two hours before being prepared.

2. Green onion strips. In the past, Shandong onions were used to pay attention to the use of Shandong onions, but the yield of onions was small, and now Shandong green onions are widely used.

3. Cucumber strips.

Cucumber strips were also prepared for female dependents in the past, because although the green onion was delicious, it had a great taste, and the cucumber strip played a role in clearing the mouth.

4. Sugar. Eat with duck skin dipped in sugar. It is said that this way of eating only appeared after the establishment of diplomatic relations between China and foreign countries, and it was created to meet the taste requirements of Europeans and Americans.

5. Garlic paste. Crushed garlic can be used to relieve greasyness, and roast duck slices can be dipped in garlic or rolled into cakes to reveal a hint of spiciness.

6. Mustard. It's not Japanese-style wasabi, but the kind of Peking wasabi that makes wasabi mounds, and it's eaten with roast duck dipping in a spicy appetizer.

7. Lettuce. Use lettuce instead of lotus leaf cake and eat it rolled with roast duck slices. Can be served with some mustard.

The ingredients needed to make roast duck are: star anise, cinnamon, bay leaves, tangerine peel, angelica and so on. Roast duck has become a world-famous delicacy, and generations of gourmets have eaten Peking duck with a lot of exquisiteness, and it seems that if you don't eat it like this, you can't reflect the authentic flavor.

In the early Ming Dynasty, the common people loved to eat Nanjing plate duck, and the emperor also loved to eat, according to the Taizu Zhu Yuanzhang, "a roast duck on the eclipse". The imperial chefs in the court tried their best to develop a new way to eat duck to please the emperor, so they also developed Nanjing roast duck, which is divided into two types: fork barbecue duck and stewed oven roast duck.

Roast duck is a special dish in Beijing and Nanjing, belongs to Beijing cuisine or Jinling cuisine, the dish is red and bright in color, the meat is delicate, the taste is mellow, the fat is not greasy, it is known as "the world's delicacy" and is well-known at home and abroad, its color is slightly yellow, soft and fragrant, it is eaten with other meat and vegetarian food, it is a common dish for banquets, and it is a home-style flavor food.

Materials

1 domestic duck, half a head of garlic, 2 grams of chili powder, 3 grams of five-spice powder

10 grams of salt, 5 grams of barbecue seasoning.

Steps

1) Remove and wash domestic ducks;

2) Remove the head, flippers, tips and middle wings;

3) Mince the garlic;

4) Put minced garlic, chili powder, salt, barbecue sauce and five-spice powder in a bowl;

5) Mix the juice with a little cold boiled water;

6) Use bamboo skewers to prick some holes in the duck for better flavoring;

7) Pour some prepared juice into the inner cavity of the duck;

8) Put the duck in a slightly thicker plastic bag and pour in the rest of the marinade;

9) Grasp the mouth of the bag, shake the fresh-keeping bag, so that the marinade juice is evenly wrapped on the duck, tie the bag tightly, put it in the refrigerator, and refrigerate and marinate for 30 hours;

10) Remove the marinated duck;

11) Fork the grill and fix the duck with a bamboo skewer;

12) Bake in the air fryer at 165 degrees for 80 minutes;

13) Bake and serve;

14) Slice, serve straight or wrap up.

Tips:

If you don't have an air fryer, you can bake it in the oven, you can bake it on a baking sheet, or you can bake it on a grill, and the baking tray can be placed below to receive oil;

The parts that are easy to bake and blackened can be wrapped or covered with tin foil;

After roasting, the duck can be eaten directly into pieces, or it can be sliced with duck meat and minced green onions, minced coriander, and a burrito with spicy sauce;

It is impossible to make roast duck at home like outside, so you can only make it according to the general home barbecue method, marinating it first and then grilling it, but the final taste is really good.

Ingredients: half a duck, 2 tablespoons light soy sauce, 2 teaspoons cooking wine, appropriate amount of honey, appropriate amount of star anise powder

Appropriate amount of Sichuan pepper powder, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of salt, appropriate amount of oil, 1 tablespoon of oyster sauce.

Steps

1) Wash the duck and rub it with an appropriate amount of salt.

2) Ginger minced.

3) Chop the green onion.

4) Put the duck in a pot and pour in chopped green onion, ginger foam, star anise powder, oyster sauce, Sichuan pepper powder, cooking wine, etc

Wipe well and marinate for 8 hours (usually the first night to marinate and put in the refrigerator);

5) Cover with tin foil;

6) Add the marinated duck and brush with cooking oil;

7) Wrap the duck;

8) Put it in the oven, bake at 230 degrees for 30 minutes;

9) Turn over and take the test for another 30 minutes;

10) Brush with honey and put it in the oven again, bake at 230 degrees for 15 minutes;

11) Finish, plate and serve.

Just buy an Orleans bake.

Summary. Hello, the ingredients needed to make roast duck are: star anise, cinnamon, bay leaves, tangerine peel, angelica, etc.

Hello, the ingredients needed to make roast duck are: star anise, cinnamon, bay leaves, tangerine peel, angelica, etc.

Roast duck is a famous dish in Beijing with a world reputation, which originated in the period of the Northern and Southern Dynasties of China. The material is high-quality meat duck, the fruit charcoal is roasted, the color is ruddy, the meat is 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.