Peking feast roast duck
Beijing roast duck has been handed down for more than 600 years, and now it is mainly divided into two genres, one is the roast duck of the oven represented by the cheap shop, the furnace door is sealed in the baking process, the duck belly is filled with water, the outside is baked inside, the pursuit is the meat is tender; the other is the Open Stove Roast Duck represented by Quanjude, whose furnace door is open, roasted outside the open fire, and the pursuit is crispy skin. The combination of these two schools of roast duck, take its essence, and make some improvements: first, the duck belly is filled with mint juice to make it have a clear aroma inside; second, through the four-step process of scalding, hanging water, air drying, and freezing, the duck is also stuffed into ice cubes and roasted inside, the external high temperature can bake the duck skin crisp, and the ice cubes stuffed into the abdomen can delay the maturity of the duck meat and keep the meat tender; third, instead of a traditional oven, change to a universal steaming oven, there is no open flame during the production process, but the temperature can instantly reach 300 ° C, and the four sides are evenly heated. Ducks do not need to be turned over frequently, saving labor.
Production Process:
1, Beijing filled duck (each weighs about 2.5 kg) to wash the hair, armpit opening, take out the internal organs, rinse clean, no need to pickle, inflate, with a sorghum rod to block the anus, prevent air leakage, and then pour peppermint juice to the duck belly seven points full, seal the opening with a steel needle, boiling water to tighten the skin, hang on the crispy water and dry, into the -18 ° C cold storage freeze for 24 hours, made of duck blanks.
2, pull out the steel needle, open the duck blank seal, put it at room temperature to thaw for 1 hour, fill the duck belly with ice cubes from the armpit opening to the belly of the duck until it is full of nine points, seal it again, hang a crispy water, hang it for 30 minutes and then hang it in the universal steaming oven, adjust it to 300 ° C to bake for 1 hour, take it out and serve, the chef will be the duck, and explain the history and characteristics of the roast duck, until the duck slices are put on the table, please taste it.
Mint Juice Making:
150 grams of fresh mint, 30 grams of fresh lemon, and 1,000 grams of water are crushed in a blender and serve.
Specific process:
1, the duck blank should be hung twice crispy water.
2. After the second time of hanging the water, you need to hang it for 30 minutes.
3: Fill the underarm opening of the duck blank with ice cubes.
4: Hang the duck blank into the universal steaming oven and bake.
5. After serving, the chef will change the knife on the spot, explain the historical origin of roast duck, and introduce the cooking characteristics and eating methods of this roast duck.
6, the skin on the chest of the duck is the most crisp, often sliced separately, dipped in sugar, while the rest of the part requires the slice with skin, so that diners can taste the taste of the tender skin of the meat.
Q: Why doesn't the duck blank blow?
A: When making roast duck in general restaurants, a small opening will be cut under the neck to inflate between the skin and meat, so that the duck body becomes bulging and easy to color. Inflatable will cause the duck's ribs to be broken and the duck's chest is prone to flattening; in addition, the roast duck of the Beijing banquet requires slices with skin, and if it is blown, the skin and meat will be separated.
Q: Why is the duck blank hung with crispy water twice?
A: After the first "hanging water", the duck blank is frozen, and a layer of "frost" attached to the surface will be decolored, making the color uneven, so it needs to go through the second "hanging water". The concentration of the crispy water is not the same, the first time it is thicker, the ratio of maltitol to water is 1:13, and the second time it is lighter, and the ratio of the two is 1:19.
Sour and spicy cold melon fish
raw material:
1 tail of river dough (about 800 grams), 400 grams of cold melon (bitter melon), 50 grams of pickled sauerkraut, 20 grams of ginger slices, 20 grams of garlic slices, 50 grams of shallots, 30 grams of pickled wild mountain pepper, 20 grams of dried green peppercorns.
seasoning:
50 grams of yellow lantern sauce, 500 ml of clear chicken soup, 20 ml of rattan pepper oil, 120 ml of cooking wine, 100 ml of chicken fat, Sichuan salt, monosodium glutamate, pepper and corn starch.
make:
1. After slaughtering and purifying the river balls, take the fish meat and cut it into slices, and chop the fish bones and fish head into pieces for later use.
2: Remove the cold melon, cut half into a note, put the other half in a food processor, add 100 ml of water and squeeze into bitter melon juice.
3: Cut the pickled sauerkraut into slices, chop the pickled wild pepper and set aside.
4. Sizing the fish bones, fish heads and fish meat with Sichuan salt, cooking wine and corn starch respectively, and set aside.
5, put 50 ml of chicken fat in the wok, when the medium heat is 50% hot, put the pickled sauerkraut slices, ginger slices, garlic slices, shallots, pickled wild peppers, yellow lantern sauce and stir-fry fragrant, then mix the chicken soup and boil, turn the heat to low and boil for 5 minutes, then stew the fish bones and fish heads for 5 minutes, then cook the bitter melon strips and fish fillets into the pot, and finally add Sichuan salt, monosodium glutamate, pepper, rattan pepper oil and bitter melon juice to adjust the taste, out of the pot into the soup pot.
6: Put 50 ml of chicken fat into the net pot, cook until it is 50% hot, dried green peppercorns, fry the incense and scoop on the fish fillets, that is.
The essential:
1, the pork loin must be removed from the net waist, otherwise the dish will have a riotous taste. In addition, the cut waist slice should be thin and evenly unspluttered.
2, because the waist slice is very thin, so the time in the pot can not be long, therefore, it is necessary to season the waist slice before the pot to ensure the smoothness of the waist slice.
3, pepper powder should not be put in the pot to cook, because high temperature for a long time will make the bitter taste of peppercorns come out, and the volatilization of hemp flavor will also affect the flavor of the dish.
Sautéed abalone razor with crispy cucumbers
How much can a fried cucumber sell? Master Jin added a little thumb-sized Bao Zi to it, and his value immediately doubled! The finished abalone has a chewy head and a cucumber crisp, and the two are harmoniously matched.
Batch prefabrication:
1, take 2000 grams (about 400 heads) of chilled abalone thaw, rinse, drain and then pot, add an appropriate amount of green onion, ginger slices, cooking wine, salt to catch and marinate, put into the hot water of the fish eye bubble (the water temperature is about 80 ° C) and blanch for 10 seconds, fish out quickly into the ice water to cool down, so that the taste becomes more crisp and tough.
2, 1500 grams of cucumber washed, remove the melon, the edge of the crisp part cut into cubes, add salt 45 grams to grasp the pickling for 1.5 hours, to kill out of its internal moisture, the taste becomes crisp and slightly "Gen", wash off the excess salt on the surface, squeeze dry and set aside.
Cooking process:
Heat the pot to 50% heat, add 5 grams of green onion, 5 grams of ginger slices, 10 grams of red pepper slices, pour 300 grams of crisp cucumber cubes and stir-fry dry water vapor on high heat, mix in 8 grams of Gangshun umami juice, 4 grams of sugar, 3 grams of monosodium glutamate, 3 grams of chicken powder, 2 grams of dark soy sauce, put in 150 grams of baozai over high heat and turn well, pour 10 grams of red oil and 5 grams of green onion oil to start the pot and plate.
Production key:
Because the abalone is relatively small, it does not need to be marinated in advance, and the seasoning can be added when stir-frying.