Cantonese roast duck, roast goose
Filler recipe
10 kg of sugar, 20 kg of salt, 750 g of sand ginger powder, 500 g of pepper powder, 500 g of flavor powder, 500 g of chicken powder, 250 g of column sauce, 250 g of sesame paste, 250 g of peanut butter, 150 g of southern milk, 250 g of curd milk, 300-500 g of sesame oil, 200-300 g of allspice powder, 50-100 g of star anise powder.
500 grams of minced garlic are sautéed in oil until fragrant, and the oil and garlic are poured into the toppings and mixed well.
Can add ginger mushrooms, shallots, coriander mushrooms together to fry incense, you can add some coriander seed powder is to try, sauce can try seafood sauce, satay sauce, fragrant meat sauce, you can boldly try with your own understanding and feeling of the sauce, make your own taste.
1. Material selection
White duck, meat duck, Beijing stuffed duck (growth period is 40 days)
Meat goose, growth period of 90--- 100 days. The black brown goose in Qingyuan, Guangdong is the best.
2. Cheering
Use an air pump hose to cut through the neck of the duck or goose to inflate it so that the skin of the duck or goose is sufficiently separated from the meat.
3. Open the stomach and clean
The position of the belly is in the vertical line as well, and the opening is not too large. Clean out the internal organs inside, do not take out the lungs and just buckle loose. Remove the claws and also, wash the internal organs.
4. Filler
With about 50 grams of roast goose feed, take it with your right hand, put the duck or goose belly up flat, and rub the material in your hand from the knife to its belly back and forth until it dissolves.
5. Stitches
Use a special roast goose and goose steel needle to sew its opening well, no matter how to sew, as long as the sewing does not leak and water.
6. Scalding
The process of scalding a duck or goose that has been sewn into boiling water should not exceed 6 seconds.
7. Epithelial water
Also known as sugar water. Sugar Water Recipe Maltose: Water = 1:9, immerse the whole body of the duck or goose in the sugar water, hooked directly.
8. Inflatable
Inflate the duck or goose again with an air pump to make it stronger.
9. Air dry
The duck or goose is blown dry at the vent, and the process takes about 2 hours.
10. Burn:
Medium heat for 30-50 minutes, charcoal should be burned thoroughly, and the fire temperature should be controlled.
Sour plum sauce recipe
Ice flower brand sour plum sauce 10 kg White sugar 3 kg White vinegar 3 kg Lemon juice 100 grams Slow cooking to dissolve. Store at room temperature.
Cantonese roast chicken
1, selection of ingredients: three yellow chicken, chicken items, boy chicken, do not choose black chicken
2, modeling: to remove internal organs, clean internal organs, remove claws, remove yellow skin, remove stray hair.
3, filler: roast goose feed about 30 grams of about 10 ginger minced 20 grams
4, sewing needles: such as roast duck
5, hot skin: such as roast duck, no more than one minute.
6, epithelial water: such as roast duck
7, air drying: such as roast duck
8. Burn: Heat for 25 minutes
9, pour oil: the uneven skin with oil to pour color.
At present, the procedure I do is to sew the belly for 1-4 hours, and then rinse the duck and goose skin with water, then inflate, drizzle, air dry the epithelial water for a while, and then blow dry, (fill the belly with some wine) The heat temperature is about 220 degrees.
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