#My Fancy Life #Peking Duck can be said to be a household name, don't care if you have eaten it or not, you must have heard of it.
The kind sold on the street is also called roast duck, but there is no elegance in the hotel, the kind sold on the street is basically a Roast Duck, he is basically salty, pickled and then grilled, when eating is chopped into pieces to eat.
But in recent years, there have been several chain stores, but also registered companies, that is, to imitate the kind of eating method of Beijing roast duck, sliced into pieces, with sweet noodle sauce roll lotus leaf cake to eat, the price is not expensive, some only sell 38, it seems that the most expensive also sells 58 yuan, but his duck cost is low, unlike the hotel inside, the duck blank used in the hotel is superior. I have sent a few videos of roast duck, there are a lot of takeaway friends to leave me messages, can it be made into a hotel effect? In fact, how to roast can not test the effect of the hotel, takeaway of the kind of roast duck, generally from the abdomen there is open.
And the kind of duck in the hotel is opened from under the wings, from the wings of the open duck, less water loss, full shape, attractive color, crisp and not greasy, today in the form of graphics to share in detail with the correct opening technology, now this set of technology is all operated by the duck factory, now the hotel's roast duck master is not willing to do that kind of dirty work, including me, the previous apprenticeship is no way, now really unwilling to do it, in order to meet the netizens' messages, I took a video can go to see, Today, I will share the method in the form of pictures and texts, according to this method, the roasted duck is absolutely effective.
Duck slaughter and wash, you can first inflate, you can make the duck skin meat separate, easy to operate, in the duck wings under the sharp knife to open a small opening of two centimeters, not too big, because when the chamber is pulled, you can hold another brace, the opening will become larger, if the opening is too large, it will lose its meaning. Including the opening of the bucket chicken, it is also a practice that imitates roast duck, and you can pay attention to it.
Separate the esophagus and trachea from the neck of the duck, pull the tracheoesophagus out of the opening, and then insert your index finger into the duck's ass and snap its rectum off.
The purpose of this is to facilitate the complete removal of the duck intestine from the opening, the steps should be remembered clearly, otherwise the duck intestine will be pulled off, and then the duck heart, duck liver, duck gizzard, duck intestine, duck lung, all taken clean, nothing left.
After digging out with water to clean several times, one hand to grasp the neck, the other hand to grasp the opening of the place, the use of the board to block the duck's ass, to prevent air leakage, with the gas cylinder or air pump to inflate, hook, the position of the hook is very important, must be rooted into the neck of the duck, it is not easy to decouple, especially when we bake the hanging stove, the requirements are relatively high, if the hook is not correct, often drop the duck inside the stove.
Then it is hot skin, hanging maltose, air drying, and finally roasting, air drying is also exquisite, to consider the temperature, humidity, summer hot day easy to spoil the duck, winter is not easy to blow dry, especially cloudy rain, but also blow not dry duck, duck skin is not dry, it is not good to test the duck, so the roast duck is particularly exquisite, every step can not be sloppy, some masters roast duck, the skin is not crisp, or there is no puff pastry, in fact, it should be frozen in the freezer, and then air drying and baking, for the temperature is also exquisite, the firepower should be adjusted at any time, According to the experience of the master, it is possible to roast a roast duck with a full shape, attractive color, and tender skin.
I have the opportunity to share in detail the new hanging pulp crispy technology and recipe, remember to pay attention to me, pay attention to it, now many masters are not willing to disclose the details.