Crispy roast duck is a local traditional food, which belongs to vegetarian dishes. Popular in Guangdong and Hong Kong, it is golden in color, crisp and delicious, and both are good wines. Duck meat is the main ingredient, and the cooking skill of crispy roast duck is mainly roasted vegetables. With the flow of people and the exchange of tastes between North and South, consumers all over the country like this product, and many hotels, restaurants and cooked food stalls have processed crispy roast duck.
Guangdong Roast Duck: It is absolutely different from Beijing Roast Duck in eating method and taste. The essence of Beijing roast duck lies in its crispy skin, while Guangdong roast duck and roasted goose are not only crispy but also delicious! The practice and eating method are also different. Salty, not the same as the roast goose in the restaurant. Formula of Guangdong roast duck goose stuffing ...
Guangdong crispy roast duck:
It is absolutely different from Beijing roast duck in eating method and taste. The essence of Beijing roast duck lies in its crispy skin, while Guangdong roast duck and roasted goose are not only crispy but also delicious! The practice and eating method are also different.
Salty, not the same as the roast goose in the restaurant.
Guangdong crackling roast duck
Roast duck stuffing formula
10 Jin of sugar, 20 Jin of salt, 750g of galangal powder, 500g of pepper, 500g of seasoning powder, 500g of chicken powder, 250g of mushroom sauce, 250g of sesame sauce, 250g of peanut butter,150g of South milk, 250g of fermented bean curd and 300-500g of sesame oil.
Stir-fry 500 grams of minced garlic in oil. Pour the oil and minced garlic into the seasoning and stir well. You can add Jiang Mo, chopped red onion and chopped coriander and stir-fry until fragrant. You can try adding some rapeseed powder. 50-100g of star anise powder is enough, and 200-300g of spiced powder is better. You can try seafood sauce, satay sauce and delicious meat sauce. You can try boldly and make your own taste with your own understanding and feelings about the sauce.
1. Material selection: white duck, meat duck, Beijing stuffed duck (growing period 40 days) Goose: meat goose, growing period 90- 100 days. The black brown goose in Qingyuan, Guangdong is the best.
2. Inflating: Use the air pump hose to extend from the duck neck to inflate it, so that the skin of the duck or goose can be fully separated from the meat.
Third, laparotomy cleaning: the position of laparotomy is best in the vertical line, and the opening is not too big. Clean up the internal organs, don't take out the lungs, just loosen the buttons. Remove the claws and clean up the internal organs.
4. Filler: Put about 50g roast duck material on it, hold it in your right hand, lay the belly of the duck or goose flat and upward, and put the material in your hand into its incision and rub it back and forth until it melts.
5. Sewing: Sew the opening with a special roasted goose and duck steel needle, no matter how it is sewn, as long as it is airtight and waterproof.
6. scalding: scalding the sewed duck with boiling water can not exceed 6 seconds.
Seven, epithelium: also known as sugar water. Sugar water formula wheat sugar: water 1: 9 duck or goose is immersed in sugar water and hooked directly.
Eight, inflation: use an air pump to inflate the duck or goose again to make it strong.
9. Air-drying or air-drying: Put the duck or goose in the air for 5 hours or 2 hours.
Ten, burning: 30-50 minutes in the fire, charcoal burning through, control the heat.
Raw materials:
Fat and tender ducks 1 duck (about 200g).
Seasoning:
Roast duck 150g, skin water 4800g (about 150g), pork onion, ginger slices and garlic 20g, and roast duck dipping sauce 100g.
Roast duck formula
Materials:
5 kg of sugar, salt 10 kg, 500 g of monosodium glutamate, 500 g of chicken essence, 450 g of Jiangsha powder, 250 g of spiced powder, 250 g of chicken juice, 250 g of mushroom sauce, 250 g of sesame sauce, 250 g of peanut butter, 300 g of sesame oil, 0/50 g of south milk and fermented bean curd.
Method:
Stir-fry garlic with 400 grams of cooking oil, then pour the oil and garlic into other ingredients and stir well.
Applicable:
As a curing material for roast duck, goose, chicken, etc.
It is very important to make Cantonese duck crispy water. For boiled duck crispy water, the vinegar content is mixed according to a certain proportion. The brittleness of boiled duck skin is mainly due to the strong decomposition of vinegar in skin water at high temperature, which makes duck skin bulky and fragile.
Secondly, some people don't know the function of vinegar in the cooking process, and try to replace vinegar with water. Although the color of cooked ducks has little effect, the crispy effect is greatly reduced. Therefore, we must pay attention to the placement of vinegar in the cooking process of Cantonese roast duck. In general, vinegar should not only be added to the crispy water of roast duck, but also need a certain proportion. And these details and small aspects are grasped, so we are not afraid that we can't make a delicious and crispy roast duck that consumers love. Then the business of the merchants will naturally be good, and people will naturally buy their roast duck food!
Whether the temperature in the furnace reaches the purpose of preheating and reaches a certain temperature. The practice of Guangdong crispy roast duck, preheating, is conducive to the duck preheating as soon as possible, heating up as soon as possible. This is what we often call the forgetting process, so the temperature of the oven must be raised before putting the duck in the oven, because the temperature will not drop suddenly after putting it in.
Formula of sour plum sauce:
Hua Bing brand sour plum sauce 10 kg
3 Jin of sugar
3 Jin of white vinegar
Lemon juice100g
Boil slowly to dissolve. Store at room temperature.
roast chicken
1. Materials: Sanhuang Chicken, Chicken Neck, Broiler and Black-bone Chicken.
Second, modeling: viscera removal, viscera removal, claw removal, yellow skin removal and hair removal.
3. Filler: about 30 grams of roast goose and 20 grams of ginger.
Fourth, sewing: such as roast duck
5. scalding: if the duck is cooked, it won't take more than a minute.
Sixth, coloring: such as roast duck.
Seven, air drying: such as roast duck.
Eight, burning: fire for 25 minutes.
Nine, oiling: oil the uneven skin.
Friends who want to open a shop should pay attention to: the procurement channel is important, the pre-processing is complicated (the feathers of ducks and geese are difficult to handle), the processing cycle is long, the yield of ducks or geese is 50%, and the heat is difficult to master. Do you think you can master ducks under the guidance of others? If so, I'm afraid there are barbecue chefs everywhere! (roast duck, roast chicken once, roast goose no, he said it was the same as roast duck. )
At present, my procedure is to sew the abdomen 1-4 hours, then rinse the skin of ducks and geese with water, then inflate, spray the skin, air dry the skin water for a while, and then blow dry. (Add some wine to the stuffing) The temperature of the fire is about 220 degrees.
Roast duck and goose should be crispy and smooth. Goose skin is thick, dry and easy to color. I'm still not satisfied with my product. The meat is not slippery enough. I'm still studying everywhere and trying to explore.
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