Peking duck

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Roast duck is a famous dish in Beijing with a world reputation. It originated in the Northern and Southern Dynasties of China. Roast duck has been recorded in the "Food Treasures". The material is high-quality meat-eating duck Peking duck, charcoal-roasted with fruit, ruddy color, fat but not greasy, crisp outside and tender inside. Beijing roast duck is divided into two major schools, and Beijing's most famous roast duck restaurant is also a representative of the two schools. It is known as "the world's delicious" because of its red color, delicate meat, mellow taste, fat but not greasy.

Historical reasons

According to legend, the beauty of roast duck is derived from the precious breed of Beijing duck. It is the most high-quality meat-eating duck in the world today. It is said that

The breeding of this special pure Beijing duck began about a thousand years ago. It was due to the kings of the Liao, Jin and Yuan dynasties, and occasionally obtained this pure white wild duck species, which was later raised for hunting. Purebred, and cultivated into today's precious carnivorous duck species. It is a kind of white duck fattened by the feeding method, so it is called "duck filling". Not only that, Peking ducks were spread to Europe and America a hundred years ago, and they were astounded by breeding. Therefore, as a high-quality breed of Peking duck, it has long been a source of valuable duck species in the world.

In the early Ming Dynasty, the common people loved Nanjing Ban Ya, and the emperor loved it too. According to reports, the great ancestor Zhu Yuanzhang was "a roast duck in eclipse." The royal chefs in the palace tried their best to develop a new way to eat duck food to please the long lived, so they developed two kinds of fork barbecue duck and stewed roast duck. Fork barbecue duck is represented by "Quanjude", while stewed roast duck is best known as "Cheap Place". The Jinling Roast Duck is made from the fat grass duck. The net weight is about 2.5 kg.

It is said that after Ming Chengzu (ie Zhu Di) usurped his position to Beijing, he also took many roast duck masters in Nanjing by the way. During the Jiajing period, roast duck spread from the palace to the people, and the old "cheap square" roast duck restaurant was opened in the alley of Caishikoumi City. This is also the first roast duck restaurant in Beijing. The name at the time was called "Jinling Sliced Skin Duck", and there was a line of small characters on the old "cheap square" market front: Jinling Roast Duck.

In 1864, the most famous "Quanjude" roast duck restaurant in Beijing also opened its doors, and roast duck technology has developed into the "hanging stove" era. It is roasted with fruit wood and has a special fragrance. It not only makes the roast duck fragrant, but also makes "Beijing Roast Duck" replace "Nanjing Roast Duck", while "Jinling Sliced Skin Duck" can only be used in Hong Kong, Macao, Shenzhen, Guangzhou, etc. It can only be seen on the menu of several major cities in the South.

Genre classification

After the founding of New China, the reputation of Beijing Roast Duck is increasing day by day, and it is more famous all over the world. It is said that Premier Zhou very much appreciated and paid attention to this famous dish during his lifetime, feasting on foreign guests and tasting roast duck. In order to meet the needs of social development, the roasting operation of the duck restaurant has been more modernized and the flavor is more beautiful. The most splendid of the roast duck family is Quanjude, which established the status of Beijing ambassador of the roast duck family. Yang Quanren, the founder of Quanjude, was a small business that operated the chicken and duck business. After accumulating capital, he founded Quanjude Roast Duck Restaurant. He hired a roast duck master who had been on a mission in the Imperial Palace of the Qing Palace to use the palace ’s “roasted roast duck”. The technology of exquisite roast duck makes the "roast duck" proliferate in the folk. Quanjude adopted the roasting method, and did not open the duck. Only make a small hole in the duck, take out the internal organs, then pour boiling water into the belly of the duck, and then tie the small hole and hang on the fire to roast. This method not only prevents the duck from losing water due to roasting, but also allows the skin of the duck to swell and not be roasted. The roasted duck skin is very thin and crisp, making it the best part of the roast duck. Hanging furnace has a furnace hole without a furnace door, using date wood, pear wood and other fruit trees as fuel

, With an open flame. When the fruit tree is fired, it is smokeless, has a strong fire, and burns for a long time. The roasted duck is full-bodied, with a maroon color, crispy skin, tender outer skin, and a fragrance of fruit trees. It tastes more beautiful when tasted. Strictly speaking, only this roasting method is called Peking Duck. Compared with the roast duck in the oven, the stewed roast duck represented by the cheap shop seems to be less impressive in people's impressions. Fortunately, the long-established cheap shop with a history of nearly 600 years has applied for the "national non-material Cultural Heritage Protection ". Compared with Quanjude's reputation, the cheap square stewed roast duck, which was founded in the Ming Yongle period, has an earlier history and has been nearly 600 years old. The so-called "stove" is actually a hearth furnace, the furnace body is made of bricks, and the size is about one meter square. Its production method was first introduced to Beijing from the south, and it was characterized by "ducks can't see the open fire". It was made by charcoal fire in the furnace and braised furnace wall. Because of the need to use dark fire, it requires high technology. The person in charge of the furnace must master the temperature and temperature in the furnace.

Peking duck

If it is too high, the duck will be roasted, otherwise it will be uncooked. The skin of the roast duck is bright and crispy, the meat is white and tender, and the taste is delicious. The stewed roast duck is the hallmark of the cheap workshop, but the stew burning stove has been changed to an electric stove. Nowadays, there are very few roast duck restaurants using stew ovens. Most roast duck restaurants use Quanjude's roasting method. The stewed roast duck tastes tenderer, and the juice of the duck skin is also more plump and plump. The fruity fragrance of the roast duck in the oven seems to make the human body realize the wisdom of the "roasted" cooking method that humans have mastered for the first time.

Dadong Roast Duck Restaurant (a little less famous than the above two, but also very delicious), diagonally opposite the Beijing-Guangzhou Center, the dishes are very particular. They are really baked in apple wood, and the taste and taste are not to be said. Mr. Dong was born in Quanjude. You must try the method of adding some garlic to the lotus leaf cake, it is very delicious, and the waiter will teach you how to eat it.

Today, the roast duck and the roast duck are two major schools of Beijing's roast duck. As if the Beijing Roast Duck had abandoned Shandong Roast Duck, many restaurants that made roast duck also made improvements to modern tastes and consumption ideas for the two traditional schools. For example, the key interpretation of roast duck skin, such as Xiao Wangfu ’s special selection of duck breeds, even including the replacement of onion shreds with cucumber strips in many places, these deformations are not bad improvements are good, as for some places What kind of roast duck with gold leaf has a bit of a mysterious taste. Of course, the authentic roast duck restaurant naturally tastes good.

Three delicious

Quanjude

Traditional time-honored brands win with craftsmanship

In the 9 trading days it just went public, Quanjude madly pulled out 8 daily limit boards, making people crazy. Xing Ying, general manager of Quanjude Group, revealed that the 400 million yuan of funds raised from the listing will be used to upgrade the supply chain of Quanjude. At the same time, the electronic roast duck furnace they developed will gradually spread to the storefront. Therefore, the electronic roast duck stove aroused many criticisms.

Some experts pointed out that the handicraft skills of Quanjude Roast Duck have been inherited for centuries and are part of Quanjude ’s traditional culture. It should be retained. If all the roast ducks are produced on an industrial assembly line, the cultural connotation contained therein will be greatly reduced.

"Automation and standardization are good things, but it is not the" Bible "of every industry. The reason why Quanjude can sell a high price of 198 yuan is also because these roast ducks are hand-cooked artworks, not mass-produced by machines. Industrial products. This is the same as the current handicrafts. "Consumers said.

According to the survey, the key to the success of the public in selecting the time-honored brand name is: unique and mature process technology (57.3%), rich cultural connotation (28.5%), complete social reputation and recognition ( 6.3%), representative services and products (5.2%), constantly using the latest technology (2.7%). 62.8% of the respondents worry that if they switch to an electronic oven, roast duck "will be reduced to KFC's street fast food."

It is said that the roast duck there still maintains the traditional craftsmanship.

Bargain

Smelter technology is the main nutrition brand

There are many famous roast ducks in the well-established and cheap shops, such as stuffed-roast ducks, crispy roast ducks, etc., which are worthy of "browning"

Quanjude Roast Duck Restaurant

Quanjude Roast Duck Restaurant (2 photos)

Yes, in 2007, Professor Zhao Lin, China ’s chief nutrition expert, used the results of the third-party joint test as a certificate to announce to the community that the nutritional analysis ingredients of the patented stewed roast duck in the cheap square vegetable fragrant crisp are higher than the traditional roast duck. By means of the patented stewed roast duck with vegetable flavor, Roast Duck has won a small marketing win.

The relevant person in charge of the cheap shop said that the purpose of hiring a nutrition consultant is to promise to the guests: the cheap shop not only pays attention to the customer's dietary preferences, but also cares about the customer's healthy diet. The vegetable crispy patented roast duck is a patented stewed roast duck that can be made and sold after strict training and training.

Zhao Linjiao, a nutrition expert, a researcher in the Department of Nutrition of the General Hospital of the People's Liberation Army, and a chief expert in health education at the Ministry of Health

Announced the nutritional analysis results of the “Fruit Elements Room” of the Nutrition Department of the General Hospital of the People ’s Liberation Army and the “National Vegetable Engineering Technology Research Center” on the “Sweet Vegetable Crisp” of the Innovative Stewed Duck Oven in the Cheap Workshop: The content of mineral elements such as potassium and calcium and trace elements such as manganese, iron and copper is significantly higher than that of ordinary roast duck, while the fat and calories in duck breast meat are significantly reduced, and the carbohydrate content is increased, but it does not affect the protein in roast duck The content of the comprehensive analysis shows that the cooking technology of the vegetable crispy roast duck improves the health function of food during the process of 'Dingzhong's change'. The measurement results of free amino acids show that some of the amino acid components that affect the rotten duck's fishy taste significantly decrease, while The amino acid composition that adds flavor and umami is significantly increased. "

Through this nutrition appraisal, the cheap shop posted the labels of "environmentally friendly roast duck", very famous "healthy roast duck", "rest assured roast duck", and "nutritional roast duck" for its roast duck, which is different from the roast duck produced by other companies. Your own brand characteristics.

Big Dong

Market segment for high-end people

Beijing Dadong Roast Duck (formerly Beijing Roast Duck) was established on April 28, 1985. In 2001, it was restructured from a state-owned company. The general manager Dong Zhenxiang was nicknamed the big director by his friends, hence the name. Dadong Roast Duck Restaurant, which has always been high-end oriented, is also one of the main places for foreign guests to taste roast duck.

In 2007, two more plaques were added to the walls of the lobby of the Beijing Dadong Roast Duck Restaurant: one was the "Five Diamond" restaurant card issued by the National Restaurant Review Committee, and the other was the "Five Star" sign issued by the Beijing Municipal Tourism Administration. These signs Win a place for the roast duck marketing competition. The staff of Dadong Roast Duck Restaurant said that Beijing Dadong Roast Duck Restaurant was praised by foreigners who came to Beijing in Beijing roast duck industry as a must-see attraction except for the Great Wall and Sanlitun. It is a Beijing travel guide book edited by many foreigners. A place that was highlighted in.

Beijing Dadong Roast Duck Restaurant has been selling cultural cards and writing cultural articles and insisting on its own high-end route. Sitting at the Dadong Roast Duck Restaurant, looking around, the walls of the Ming and Qing Palace's mullions evolved from the walls. The workmanship is classic and the copper nails are elegant and elegant. The smoky table skirts and bright yellow tablecloths deduce the fabrics of traditional Chinese culture to be brilliant, and they are not out of the ordinary. Especially the bright yellow Chinese knots on the dining chairs have become the finishing touch in the restaurant.

Outside the window of the restaurant, the bamboo leaves are green and the bamboo branches are upright. It seems to be a bamboo forest yushi in the green mountains and green water. Dining in such an elegant environment is no longer an artistic concept that can be expressed by "a beautiful dish". The comfortable and elegant dining environment, the subtle elements of traditional culture and the modern arts ingeniously constitute the stylish and humanistic environment of Dadong Roast Duck Restaurant.

Three rules of eating

The first way to eat Beijing roast duck: It is said that it was raised by the ladies in the door of the mansion. They neither eat green onions nor garlic, but they like to dip the crispy duck skin with thin sugar. After that, when Quan Jude's running hall saw the female guest coming, he must follow the roast duck and put on a small dish of sugar.

The second way to eat Beijing Roast Duck: sweet noodle sauce with green onion sticks, cucumber sticks, radish sticks, pick a little sweet noodle sauce with chopsticks, smear on the lotus leaf cake, put a few slices of roast duck on top, then put a few green onion sticks Cucumber sticks or radish sticks, rolled up lotus leaf cake, is really delicious.

The third way to eat Beijing roast duck: garlic paste with sweet noodle sauce, can also be served with radish strips, etc., the use of lotus leaf rolls to eat duck meat is also a popular seasoning. Garlic can be greasy. Dip the sliced roast duck with garlic and sweet noodle sauce. It adds a hint of spiciness to the fresh fragrance and the flavor is more unique. Many customers particularly prefer this condiment. [1]

Cooking method

Method One

1. Raw material processing: 2.5-3 kg healthy ducks are selected, and the three-pipe method is used to kill

Bleeding and bleeding, scalding with 55-60 ℃ water, scalding for about 3 minutes, the scalding and scalding operation should be light and fast, the scalding should be clean without hurting the skin, then open a small mouth under the duck wings, remove the internal organs, dig Move fast when the meat is intact, the internal organs are intact and unbroken, cut off the duck feet and wings, and then rinse the duck cavity, duck neck and duck mouth, rinse out the soft tissue in the ileum and cavity, and make the duck skin No blood stains.

2. Perm skin coloring: the duck body is blanched with caramel boiling water, 3-4 times from top to bottom, and then the duck body is poured with sugar water, the general sugar water is prepared by caramel and water in a ratio of 1: 6-7.

3. Cool billet: Hang the skinned duck in a cool, ventilated place to dry the skin of the duck. Generally, the billet is cooled for 24 hours in spring and autumn, and 4-6 hours in summer.

4. Roasting: First, plug the duck's anus with a stopper, pour boiling water from the neck knife edge, which is called soup filling, then hit the color again, and then enter the oven. The best choice for Beijing Roast Duck is jujube wood, followed by peach, apricot and pear wood. After the wood is lit and the oven temperature rises above 200 ° C, you can roast the duck. The temperature of the roast duck is the key. Generally, the oven temperature is controlled between 250-300 ° C. During the roasting process, adjust the duck according to the color of the duck. Generally, it takes about 30 minutes to roast. The roasting can also be judged according to the color of the cavity when the duck is baked. When the soup is pink, it means that the duck is cooked 7-8 minutes, when the white soup is 9 -10 minutes cooked, but when the soup is milky white, it means that it has been roasted. Be careful about this.

5. After the duck is out of the oven, it is best to brush a layer of sesame oil immediately to increase the brightness of the duck skin.

Method Two

Dishes Name: Beijing Duck

Type of cuisine: Beijing cuisine

Ingredients: Light duck (about four pounds), Beijing onion or spring onion (two trees), sweet pasta sauce (two tablespoons), crepes (appropriate amount), cucumber (cut strip) (half), ingredients: salt (two teaspoons) Liquor (one tablespoon), duck skin: maltose (two tablespoons), water (three cups)

Production process

1. Duck a hole outside the bottom of the wing, remove the intestines (you can ask the duck stall to do the work), wash it, and paint the duck cavity with the ingredients.

2. Incorporate three-inch long wooden strips into the duck cavity, traverse between the two wing bones, insert a tube in the head of the duck, and blow the air to make the duck surge in all directions.

3. Pour the duck skin with boiling water to the raised point, cook the duck skin material, coat the duck skin and hang it in the wind to dry.

4. Hold the duck on the stove with a fork and burn it. It must be turned repeatedly and oiled several times until it is crispy and golden-red.

5. If roasted in an oven, the duck is wrapped in tin foil and roasted until it is eighty mature. Remove the tin foil and roast until the skin of the duck is golden yellow. Take out the duck skin with rolling oil until crispy.

6. Serve the duck slices with hot spring onion, cucumber, sweet noodle sauce and crepes while hot.

Traditional practice

Material selection

Duck embryo, the original raw material of Peking duck is Peking duck, the duck is fat and white, and the skilled workers will regularly feed the oatmeal and other nutrients into the duck esophagus. I would eat by myself, which also led to the term "cramming teaching". As the duck embryo, the growth time of Peking duck has strict regulations. There is a saying that only 45-day-old ducks are used. Due to changes in people's tastes, over-fat duck meat is no longer popular, and roast duck restaurants have switched to lean ducks. After the ducks were washed and stripped, the belly was filled with water and the cloaca was sealed with an iron needle. The duck body is complete when roasted. Due to the cooling effect of the water in the belly, the meat of the duck is tender and smooth.

Roast

Roast duck roasting can be divided into two types-hanging roast duck and stew roast duck.

Furnace: There is a furnace door, and the straw is used as fuel. When roasting, burn fuel such as stalks and straws like a stove first. After the inner wall of the oven is heated to a certain temperature, extinguish the fire. Then put the duck in the oven, close the oven door, and roast the duck by the heat of the oven wall. During the whole process, the duck did not see an open flame. The furnace door was not opened in the middle and the duck body was not turned. Because the braising furnace uses the residual temperature of the furnace wall for roasting, the air humidity is large, the fuel consumption is small, and the duck meat is noisy. Famous for the roast duck roasted in the oven is Beijing's well-known "cheap square". Hanging furnace: There is no furnace door, and fruit wood (mostly jujube wood or pear wood) is used as fuel. This fuel is burn-resistant, smoke-free, and has a fragrance after burning. When the stove is fired, the hearth is open. After the duck enters the stove, the position of the duck must be regularly changed with a pick lever, so that the duck is heated evenly and the whole body can be roasted. The duck embryo of the roast duck is evenly and strongly heated, the subcutaneous fat has melted, and the roasted duck skin is crisp and tender. The roast duck and the roast duck slices are different. The roast duck in the oven pays attention to the skin on each piece of meat. The roast duck in the oven is separated from the skin.

Ingredients

The roasted duck is cut into small pieces with a knife, called "sliced duck", ideally sliced in 2 minutes and 30 seconds, served with green onion, cucumber and sweet noodle sauce, wrapped in pancakes and eaten. After removing the duck meat, the remaining duck rack can be used to make soup.

Production program

Duck handling

Slaughter duck

Take one bowl and add 100 grams of warm water and refined salt. Put the two wings of the duck side by side, the left thumb and index finger grasp the root of the duck's body, the duck's back is close to the back of the hand, the little finger hooks up the duck's right leg, and then hold the duck's mouth with the hand, bend the neck upward, and give the head to the duck The thumb and index finger of the root are pinched between the duck's head and neck, and at this time, the duck's breasts are facing upward. Use a knife to cut a small bite at the duck neck, the size of a soy bean, whichever is the cut off trachea. Immediately use your hands or hold the duck's mouth, pull the neck straight up and down, drip blood into the bowl, and stop dripping until the duck stops shaking, and you can go to the boiler to scald.

Scalding

When the water temperature is 61 ℃, the duck will be taken out of the pot, and 64 ℃ out of the pot. According to the size of the hot pot, the next one to several can be. Use the left hand to move the duck's paw after leaving the pot, so that the duck floats in the pot. Woolly hair: After the duck hair is hot and out of the pan, it starts to heat the hair while it is hot.

The order of squeezing hairs: first squeeze the candied fruit, then squeeze the neck, then squeeze the back, grab the inseam, and pull the tip of the tail. According to the different parts of the duck body, both left and right hands can be used.

Hair selection

First, use a pair of tweezers to cut the end of the head, use the thumb to match, close to the duck hair twisting, if necessary, use the pliers head to sway, don't choose to break the duck skin, especially the duck parts, pay attention to avoid leaking when opening the embryo , Oil comes out during baking, which affects the beautiful appearance.

Cheer up

Wash the duck on the wooden case, cut off the palms under the joint of the lower leg, cut off the esophagus and trachea of the throat, and then pull the duck tongue from the mouth. Hold the duck head in your left hand, pull the esophagus from the laryngotomy in your right hand, and push your left thumb along the esophagus towards the crop to separate the esophagus from the surrounding connective tissue. After the esophagus is peeled off, do not withdraw it and leave it in the neck cavity. Or insert the air nozzle of the air pump into the neck cavity from the knife edge, hold the neck and the air nozzle together with your left hand, open the valve, and slowly fill the air between the subcutaneous fat of the duck body and the connective tissue, when the air is filled to 80% , Close the valve, take off the gas nozzle, use your left index finger to tightly clamp the base of the duck neck to prevent running away, hold the duck neck and the right arm with your thumb and middle finger, and hold the right leg of the duck with your right hand. Squeeze into the middle to fill the duck body with gas. After the duck is pumped up, you can no longer hold the duck breast with your hands, only the wings, leg bones and neck. Because the finger touches the cheering area, there will be concave fingerprints, affecting the quality of the roast duck.

Eviscerated

Continue to grasp the duck neck and right bladder with your left hand. The index finger clamps the root to block the gas. The right index finger is inserted into the anus and bends slightly downward. The rectum is pulled off and hooked out of the body to facilitate the removal of the intestine when evisceration. Use your right thumb to push back two times under the right armpit of the duck to expel the air under the skin, and then use a knife to open a crescent-shaped knife edge about 5 cm long which is bent toward the back. Use your right thumb to reach the edge of the knife, push down the zigzag bones attached to the spine of the duck, and put your index finger close to the breast of the duck to pull out the heart. Then stick it back to the direction of the head and pull out the trachea and esophagus. After the esophagus is taken out, hand the left hand to tighten, and then the right index finger to go in and peel off the connective tissue around the gizzard and liver, hook the duck gizzard and pull it out, and at the same time release the duck neck with the left hand and only pull the esophagus, Xuan Tong pulls out the duck gizzard in vitro. Use your right index finger to pull out the liver and intestines. Finally reach into the index finger and peel off the lungs and chest wall along the spine. After the internal organs are completely removed, use a sorghum rod to cut one end into a triangle and one end into a fork shape to make a "duck support". Then, holding the triangle-shaped end on the right, extend into the duck's bore from the body-side knife edge, first clamp the fork-shaped end to the spine of the knife edge, and then put the triangle-shaped end

Beijing's top ten specialty roast duck restaurants-duck king

Move it forward to make it stand upright, and support it on the three forks of the breast, so that the duck breast can be raised, and the body shape will not shrink when roasted. From the root of the duck's head, cut the two wings.

Washing

Hold the duck with the right hand in the left hand, and the left leg with the duck in the right hand. At this time, the thumb of the left hand protrudes into the side of the body and presses on the spine. The index finger and middle finger sandwich the duck's neck. The duck is held up with the palm of the hand so that the tail is down. The right index finger extends into the anus and hooks out the ileum At the time of the bore, a small curved bowel left at the anus end releases water from the anus. Then fill the duck with clear water, reach the right thumb into the knife edge, hold the back of the duck with your hands, head down, and let the water flow out of the neck of the duck. Repeat this cleaning until it is clean.

hook up

It is to hang the duck, which is convenient for ironing, sweetening, drying and baking. Hold the duck head with the thumb of the left hand, lift the duck, use the thumb and index finger of the right hand to stretch the skin of the neck of the duck, then use the index finger of the right hand to extend into the side of the body, pick the "duck brace", and hold the right hand of the duck To make the duck body vertical, at this time, relax the duck head with the left hand and move downwards to make the hand grasp the half of the duck neck. Use your thumb to pick up, bend the duck neck, head down, and the remaining four fingers Hold the duck's neck firmly; hold the duck hook in your right hand, and straighten the hook up, about 3.3 cm through the dorsal side of the neck, and then pass through the muscles inside the neck bone to make the duck hook on the neck.

Scalding

The duck is hung on the duck skin with 100 ° C boiling water to tighten the pores, the protein in the epidermis layer solidifies, the subcutaneous gas expands to the maximum, the skin is dense and stretched, the oil is bright and smooth, and it is easy to roast. Ironing method: Hold the carabiner in the left hand, make the duck breast outward, scoop a spoonful of water in the right hand, wash the knife edge of the iron body first, make the water come down from the shoulder, seal the knife edge to prevent runaway, and then evenly burn the whole body.

Beating

Sprinkle sugar water on the duck to make the roast duck have a reddish red color, and increase the crispiness of the roast duck. The sugar water system is made by diluting 50 grams of caramel and 450 grams of clear water. Use the whole roast duck to be covered with sugar water and beat twice by pouring. Then, drain the blood in the bore and keep it in a ventilated place to dry. If you do n’t bake it at that time, you can store the duck in the cold stock. Before roasting into the oven, you can beat the sugar again to increase the appearance of the skin color and make up for the defects of uneven sugar for the first time. For example, during the second sugar beating in the summer, add 5 grams of caramel to the sugar water.

Dry skin: It is to dry the moisture inside and outside the duck skin, and to make the skin and connective tissue under the skin tightly connected, so that the skin layer is thickened, the baked duck skin is crisp, and at the same time can keep the original shape, the breasts will not run when roasted Sagging. The skin must be dried only in a cool and ventilated place, not in the sun to prevent the epidermis from flowing oil and affecting the quality.

Roasting process

Irrigation

Before the roast duck enters the oven, first insert an 8-cm-long sorghum rod into the anus, which is "clogged." There is a node to be inserted into the anus, which just happens to be stuck in the sphincter to prevent the outflow of boiling water. Then pour 80% full boiled water from the blade on the side of the body. When roasting, the duck is cooked inside and out, cooked quickly, and can supplement the excessive consumption of water in the duck meat, the duck meat is crisp outside and tender inside.

Roasted part

After the duck enters the furnace, first roast the right back side of the duck, that is, the side of the knife edge, so that the hot gas does not enter the bore from the knife edge, and the water is boiled. 6 to 7 minutes, when the duck skin is orange, turn to the left back side and bake for 3 to 4 minutes, when it is also orange, bake the left body side for 3 to 4 minutes and lift the left crotch for 30 seconds; roast the right body 3 to 4 minutes on the side and lift the right crotch for 30 seconds; roast the duck back for 4 to 5 minutes. Then, bake them in the above order in a loop until all the colors are mature.

Sliced duck method

After the duck is roasted out of the oven, remove the "clog", let out the boiling water in the abdomen, and then slice the duck. The order is: first cut the duck head so that the duck breast is facing upwards, and the front end protruding from the duck breast is facing the neck One oblique slice of the milk, then three or four blades on the right chest side and three or four blades on the left chest side, cut open the clavicle and lift it forward. After slicing the wing meat, pull the wing bone up and pin it inwards on the duck neck. After slicing the duck leg meat, pull up the leg bones, and don't put it in the intestine under the bladder until the hips of the duck. After the film on the right is finished, film the left in the above sequence. A 2000g roast duck can slice about 90 pieces of meat. Finally, chop off the duck's beak, send a knife straight from the middle of the head, divide the duck's head in half, then cut off the tip of the duck's tail, tear off the left and right tenderloins attached to the duck's sternum, and put them on the plate together.

Common sense

1. In the processing stage of the duck, the neck skin should be pinched as tightly as possible when slaughtering the duck, so as to benefit the duck; when scalding, flip according to the water penetration to make the duck hair evenly penetrated When it can be taken off by pushing, it means that the duck feathers are hot in the whole body; do n’t be too full when inflating, so as not to cause a broken runaway. On the contrary, too little inflation will make the shape wrinkled and not full; Rely on the wooden god machine to prevent the duck's body from running out of pressure; don't lay the duck on the side when washing the chamber, so as not to squeeze the gas; the hook should not be hooked to break the neck bone, or just pass through the skin without putting on the muscles, so that the neck is not broken Fall off while grilling. Do not pour too much or too little water when ironing the skin, as it will easily dissolve the fat. After the duck skin is dried, the oil will flow out from the pores. The ground where the oil flows can not be tightly closed, it is easy to run off the gas, and the skin The surface is slack, the appearance is not beautiful, and do not soak the tail in the boiling water pot, so as not to burn the tail and make it unsightly. The drying skin varies according to the season. Summer is rainy and rainy. After the first sugar is required, it can be stored in the ice storage and taken out 2 hours before baking to dry. In winter, it must be dried indoors at 0 ℃; spring, In the autumn and autumn seasons, it can be dried in an indoor room at 8 ° C for about 10 hours. Don't squeeze the ducks against each other when airing, so as not to break the skin and run away.

2. There are ovens, stewing furnaces and converters in the oven. Usually they are used. The roast duck in the stove relies on the reflection of heat, that is, the flame emits heat from the upper wall of the furnace door to the furnace item, and the top wall is heated, and then reflected to the body of the duck. The incomplete tie directly roasts the flame. The furnace temperature should be stable between 230 ° C and 250 ° C to avoid being too high or too low. If it is too high, the duck skin will contract and the shoulders will become black; if it is too low, the duck breast will be wrinkled. The roasting time depends on the season and the size and number of ducks. It cannot be long or too short. Generally speaking, it takes about 45 minutes to roast a duck of 2000 grams in winter, and only 35 grams of ducks are needed in summer, 40 minutes in winter and 30 minutes in summer. When roasting, be careful not to make the breasts roast directly on the fire, so the meat is tender and easy to burn, and even cracks and bubbles may occur. The legs are thick and hard to cook, and the roasting time is longer. The duck's crotch is not easy to color, and it must be picked manually. The method is: pick up the duck, shake it a little on the flame, and color the duck's crotch. It should be noted that where the color is missing, it can't affect other parts , Especially breast meat.

3. There are two ways to slice duck. One is that the skin and the meat are not divided, which is originally a piece with a skin, which can be sliced into pieces or strips; the other is that the skin is divided into pieces, and the skin is sliced first and then the flesh. The first method is usually adopted. The left hand supports the tip of the duck leg bone or the duck neck. The right hand holds the thumb of the knife and can be pressed against the side of the blade. After the blade enters the meat, the thumb presses the meat piece and the knife surface to lift the meat piece down .

Eat well

Beijing Roast Duck is already a world-famous beauty food. Many foodies have eaten Beijing Roast Duck and have eaten a lot of attention. It seems that if it is not eaten like this, it cannot reflect the authentic flavor. In summary, there are four main things:

Season-conscious

Peking duck

Eating roast duck must be in the right season. If the season is not good, it will affect the taste. Taste advocates in the winter

Roast duck is the best in winter, spring and autumn. The reason is that the Beijing ducks in the winter and spring season are meaty and tender; the autumn sky is refreshing, and the temperature and humidity are particularly suitable for making roast ducks. The summer climate is hot and the air humidity is relatively high. At this time, the Beijing duck meat is less fat and poorer in quality. The roasted duck skin is easy to burr (that is, not crispy), so the taste is relatively poor.

Pay attention to film

Because the slices are good, not only the dishes are better shaped, but also the taste is more beautiful. After the roast duck is roasted, the skin of the skin should be sliced and served before the duck breast collapses. At this time, the duck meat was delicious in the mouth. The method of sliced duck is also particular. One is to slice the duck skin while it is hot to eat, crispy and delicious; then slice the duck meat to eat. The second is that there are belts of flesh, which are thin and not broken. A duck weighing 2 kilograms can produce more than 100 pieces of duck meat, and the size is even, like the clove leaves, the taste is crisp and fresh, and has a unique flavor.

Pay attention to condiments

Dadong Roast Duck Restaurant

Why can't the roast duck eat directly? This is because ducks are fatter and eaten directly, it will be very greasy. There are three main ways to eat Peking Duck, with different ingredients. The first one: use chopsticks to pick a little sweet noodle sauce, spread on the lotus leaf cake, put a few slices of roast duck on top, put a few green onion sticks, cucumber sticks or radish sticks, roll up the lotus leaf cake, this is the most common How to eat. The second kind: garlic paste with soy sauce, can also be equipped with radish strips. Garlic puree can dissolve greasiness. Dip the sliced roast duck with garlic puree and soy sauce. In the fresh fragrance, it adds a hint of spiciness and the flavor is more unique. The third kind: Some customers don't like to eat onion and garlic, they like to eat the crispy and crispy duck skin with thin sugar. This way of eating is especially suitable for ladies and children. It is understood that eating roast duck is also very nutritious. According to professionals, roast duck is often eaten together with green onions, garlic, cucumber sticks, etc., not only can it play a role in balancing acid and alkali, but also the vitamin C and dietary fiber in these foods have the activity of lowering cholesterol and dissolving fiber protein Elevate, help digestion function. The first condiment method is now the most commonly used. Among them, the sweet noodle sauce is made with Beijing "Liubiju", otherwise the taste cannot be regarded as authentic.

Pay attention to food

There are two common foods used to eat roast duck, one is lotus leaf cake; the other is hollow sesame bun. Two slices of lotus leaf cake can be uncovered. Each slice is smeared with sweet noodle sauce and then onion segments, cucumber strips (or green radish strips), roast duck slices, or smeared with garlic paste, soy sauce, cucumber strips (or green radish strips), and then sandwiched Roll up the roast duck and eat. In the early years, Quanjude Roast Duck also had a millet porridge made with barley rice and red adzuki beans. This millet porridge is beautiful in color, smooth and refreshing. After eating the roast duck, drink a small bowl of this special millet porridge, which will definitely bring you a great sense of comfort.

Lotus leaf cakes, also known as white pancakes, noodle pancakes, burritos, pancakes, and steamed buns, are of different sizes. The larger ones can exceed 25cm in diameter, and the smaller ones can only be slapped. It is available in all hotels and restaurants, and can also be seen on the buffet. The lotus leaf cake evolved from the "white cake" of the Qin and Han dynasties and has a history of more than 2,000 years. There are records of "lotus cake" in the "Tokyo Dream Record" of the Song Dynasty. According to the record of "Diao Ding Ji" in the Qing Dynasty: "Pancakes: small tin cans made by the Qin people, containing 30 pieces of cakes, one can of cakes per customer, as small as oranges, the cans are covered and can be stored. The stuffing uses fried pork, its It is as thin as hair and green onions as well as pigs and sheep. This shows that the pancakes made by Shaanxi "Qin people" are now lotus leaf cakes. Generally, the cake dough smeared with vegetarian oil in the middle, two stacked together on a flat plate, can be welded two at a time, so the production speed is faster, the lotus leaf cake produced is softer, and the fire color is also reduced. . Judging from the lotus leaf rolls, it is also colorful, and it can be rolled up as well as meat. Vegetarian dishes include radon, yellow bean sprouts in fried bean sprouts, green bean sprouts, bowls of bean sprouts, potato shreds, fried sauerkraut, kimchi, vermicelli, leek, fried soybeans, egg shreds; meat dishes include cooked belly shreds, chicken shreds, pork, Beef, lamb shreds, lung strips, etc. Add a plate of tender whip spring onions and a plate of sweet pasta sauce, if you roll the sliced roast duck, it will be more flavorful.

Flavor characteristics: slightly yellow in color, soft and fragrant, used to wrap other meat vegetarian foods, commonly used for banquets, and it is also a home-style snack.

How to choose high-quality roast duck

Peking duck

In May 2011, the media exposed "Beijing Black Heart Roast Duck", but then the reporter found that all the information on the black roast duck packaging was false. This kind of duck is made by disassembling the duck stand, that is, after removing the fat and fat parts of the duck's chest, thighs, duck neck and duck skin, the remaining skeleton and some internal organs are removed. Then make other small foods sold at high prices. Duck rack and other duck by-products are made into Beijing roast duck with sauce and stew. Due to the low value of the duck stand, the wholesale price of the "Beijing Roast Duck" in a plastic bag is only about 3 yuan. Black heart roast ducks have appeared on the market, harming many consumers. Black heart roast ducks are mostly made of chicken, inferior pork with additives, conditioning agents, and chemicals, which are harmful to the human body and are not beneficial. Therefore, it is good to identify roast ducks. Bad is the key. There are two cases, one is fresh roast duck, and the other is packaged roast duck.

The freshly roasted duck is full-bodied, uniform in color, preferably reddish-brown, burnt-yellow, without blood stains, thick cortex, crispy skin, tender outer skin and tender, with the feeling of melting at the entrance, you can smell the fragrance with a blade , And with a fresh fragrance of fruit trees, fine taste, taste more delicious as the top grade.

For the packaged roast duck, we can see from the outer packaging that the inner packaging is completely transparent, and the content is divided into two types: half pack and one pack according to the specifications. If the contents are found to be inconsistent, or if sweet noodle sauce and duck are added Pieces of meat or minced meat are considered defective. Vacuum Beijing Quanjude Roast Duck has a unique identification code on the inner packaging bag. This code is randomly generated and corresponds to the production batch and variety of this product. In addition, you can also judge from the shading of the packaging color: the authentic product is bright, the upper pattern details are clear, the back production license pattern is blue as required by the standard; the imitation products are darker overall, the upper pattern is green, and the back production license pattern Partial purple. "