Cantonese roast duck

Ingredients: a duck,

Ingredients: spiced powder, salt, sugar, honey, onion ginger and star anise.

Method:

1. Mix the spiced powder, salt and sugar together and stir well. Slice onion and ginger.

2. Wash the duck, dry the water and touch the mixed spiced powder in the duck breast. Add onion and ginger at the same time, and add star anise.

3. Match the duck's opening with a line. Spread honey diluted with water evenly on the outside. Hang the duck to dry.

4. Heat the oven to 200 degrees and add the dried duck. Bake the front side for half an hour and the back side for half an hour. You can eat it. The taste is the same as that sold in the barbecue shop outside.

Konjac roast duck 1

Method:

1. Cut the water konjac into strips with a length of 5 cm and a width of 1.3 cm, and soak them in boiling water filled with tea leaves (packed in cloth bags) twice, so that the tea leaves can absorb the odor that may remain in the water konjac.

2. Wash the tender and fat duck, take its clean meat, cut it into duck strips the same as konjac strips, fry it in oil pan until it is light yellow, and take it out.

3. Heat the wok, first add pepper and bean paste, stir-fry until fragrant, add broth to boil, remove pepper and bean paste residue, add Shaoxing wine, salt, soy sauce, monosodium glutamate, tender ginger, pepper, duck strips, konjac strips and garlic slices, and when the sauce is thick and crisp, add green garlic slices and monosodium glutamate, and thicken with wet starch.

Konjac roast duck 2

Raw materials:

Tender and fat duck, konjac, green garlic bud, Shaoxing wine, Sichuan salt, soy sauce, monosodium glutamate, Pixian watercress, garlic slices, wet starch, pepper, broth and lard.

Method:

1. Remove the duck head, neck, wing tip and duck's paw, remove the big bones and cut into strips.

2. Cut the konjac into strips, scald it twice in a boiling pot, remove the lime smell, and then float it in warm water.

3. Put the wok on a big fire, add pork fat to 70% heat, stir-fry the duck strips to light yellow, then clean the wok, add broth to boil, remove the pepper and bean paste residue, add duck strips, konjac strips, ginger, garlic, Shaoxing wine, Sichuan salt and soy sauce, cook until the duck soft konjac tastes rich, add green garlic sprouts and monosodium glutamate, and thicken with warm starch.

Boiled salted duck

Exercise:

1. Thaw the duck bought from the foreigner's supermarket, chop off the butt, wash it, and dry it a little. Find a wok that is not uncomfortable to use, dry it, pour a lot of salt and pepper, and turn off the heat until the salt turns yellow and you smell the pepper.

2. Then put pepper and salt on the duck's skin and stomach while it is hot. I think we can wait for the salt to cool down, which should not affect the taste too much. In short, gloves will be better if it is not too cold. Wipe it inside and out twice, and be careful with the bones when you wipe it inside. If there is a duck neck, rub it with salt and stuff it into the duck's stomach.

Then find a container to put the duck in, cover it and put it in the refrigerator. The biggest one in my set of fresh-keeping boxes fits right in. I usually marinate for two whole days, turning over in the middle.

Roasted duck is also very important, because salted duck pays attention to duck meat and can't be as bad as sauce duck. Sometimes the bones of ducks bought by our family will be bloodshot, but the way I cook ducks will not happen, at least I have never met them. After taking the duck out of the refrigerator, wash the salt and pepper particles on the surface with cold water. Find a piece of ginger, slice it and cut one or two onions. Put cold water, onion, ginger and duck into a large pot, boil over high heat, turn off the heat and let it boil for 5 minutes. Turn off the heat and turn the duck over. Cover the lid immediately, wait for 10 to 15 minutes, then turn on the fire and let it boil for 5 minutes. Turn off the fire, stuffy for a while, take it out. After cooling, cut into pieces and eat, both hot and cold.

Note: The cooked duck soup may be salty. If you want to make soup, don't forget to add water.

Strictly speaking, boiled salted duck can't be cooked. That's boiling water, that is, put onions, ginger, star anise, pepper and cooking wine in water but don't boil them, and then put the ducks in. Keep your feet up. The water drowned the ducks. Keep boiling water for an hour. Lift the duck in the middle, control the water and put it back in the pot twice. Remember to cover it.

Roast duck 1

Material: A duck.

Body gravy (1): salt, cooking wine, cinnamon slices, pepper, soy sauce and rock sugar.

In vitro marinade (2): salt, soy sauce and honey.

Exercise:

1. Wash the duck first, pour the marinade (1) into the duck's belly and seal it with a toothpick.

2. Then, apply the marinade (2) to the whole body of the duck. Put the duck in a glass basin about the size of his body, seal it with plastic wrap and put it in the refrigerator for one night.

3. Take out the duck the next morning, coat the duck with honey and white vinegar before baking, wrap the duck skin with tin foil (to prevent scorching), then put it in the oven, bake at 220F-250F for 4 hours, and turn to 400F ten minutes before baking.

4. Slice it immediately after baking, prepare some six-ratio sweet noodle sauce and sugar, mix well, and serve shredded onion with pancakes. It feels good. The remaining ducks can be fried with shredded bamboo shoots and onions in sweet noodle sauce, which is a bit like the stuffing in a lettuce bag. Roll a soup on the duck rack and put some cabbage, vermicelli and yuba in it. It's delicious.-good.

Note: Do not put more cinnamon. 2-3 yuan is enough. There is too much cinnamon, which is not delicious. Other materials are optional. During the baking process, be sure to pay attention to the oven from time to time, and add a piece of tin foil as soon as you find that it changes color (like the color of roast duck). The whole process of 4 hours refers to the baking time on both sides.

Roasted duck 2

Exercise:

1. Thaw the duck the night before and give it a full massage. Then rinse it with hot water and tighten it.

2. Use soy sauce, salt, cooking wine, pepper and rock sugar to make juice, pour it into the hole in the back of the duck, and then plug it with star anise, cinnamon, shallots and onions. I think it is ok to insert other things, such as apples. After sewing my mouth with thread, I was lazy and put it on with a toothpick.

3. Mix the seasoning with soy sauce, salt and honey, evenly spread it all over the duck, then wrap it with insurance film and put it in the refrigerator for at least 12 hours.

4. The next day, bake! Before roasting, I suddenly remembered that I had barbecue sauce at home, so I coated the duck with this sauce and roasted it in a baking pan at 350 F. I think the duck should be roasted directly on the grill, but I'm worried about smoke, and it's too much trouble to clean up the oil droplets outside the baking pan, so it's easy to put it in the baking pan.

5. Take out the duck every half hour, pour out the oozing oil and sauce, and then brush a layer of soy sauce and honey salt juice. It will be baked for about two and a half hours. In the last hour, I will adjust it to 300F F, and finally poke it with a toothpick, and no blood will come out.

6. Heat tartill in the microwave oven, cut each round cake into four parts, shred the onion, slice the duck, dip the cake in the onion sauce and take a bite. It smells good ~ ~ ~

7, duck rack soup, add some cabbage to remove oil, really delicious! ! !