In the process of roast duck, we should also pay close attention to the degree of heat. The technical training of roast duck is to ask everyone to start with details and try their best to master comprehensive knowledge. Hands-on operation, from the original duck to the finished crispy roast duck, all hands-on, repeated practice to ensure that you can learn real skills and training until you are satisfied. For example, smaller ducks should be roasted over low fire. If roasted with high fire, it will make the duck paste, which will affect the appearance and taste. The larger roast duck is difficult to cook because it is uncomfortable when it is hot. In this case, the roast duck should be heated quickly with a big fire to reduce the baking time and save time. Can Guangdong roast duck training institutions learn the details?

Mastering the heat will also affect the flavor and crispness of roast duck. If the heat is too small, you can't roast the oil in the duck, and naturally you will lack the flavor of the duck itself. If the heat is small, you can't taste it. I'm from Guangdong-Hong Kong Barbecue Forum. Today I'm going to talk about the secret of hands-on training of Guangdong roast duck technical formula. When the heat is high, the duck will be burnt carelessly, and the duck meat is hard and the duck skin is not brittle. So too little or too much heat is not good for roast duck. Cooked ducks should be cooked moderately so that they are fragrant and crisp. Information such as crispy roast duck production, roast duck formula and Cantonese roast duck technical training are released by relevant publishing companies, and Yunshang.com does not guarantee the authenticity of the information.