Many people see how the golden or ruddy-looking roast duck is formed. The layman may not understand it, but the expert knows that maltose is the color reflected by duck cooking.
However, the color of roast duck is there, but we usually use it to make roast duck. Vinegar, wine and maltose are mixed in a certain proportion to make roast duck skin water, which is also the formula for coloring roast duck. We usually call it roast duck crispy water.
Boiling roast duck with crispy skin may not be able to make bright golden roast duck, because cooking roast duck is also very particular, and there are many details to be perfect. Let me tell you some details about how to cook crispy roast duck.
1. Choose some fat and tender fresh ducks without skin damage. Such ducks will have skin oil, which has a certain effect on the brittleness of colored skin.
2. Ducks should go through some practical operations, add good ingredients, knead and marinate, sew needles (sewing needles to seal the juice inside so as not to leak out), inflate, and inflate until the skin is full and scalded (or scald the skin with hooks). Supercooled water, drenched with epithelial water, air-dried, fired in a furnace, and finally the crispy roast duck is finished.
Scalding: Scalding the skin with 100 boiling water for 5-6 seconds, then scalding with cold water. The two processes of inflation and scalding play a key role in duck molding. Too cold water can prevent duck skin from getting oily.
Air-dried, air-dried ducks are cooked better than non-air-dried ducks, and the color is even, and the skin will be more brittle.
Fire. This process is the most critical after the basic operation. We use low-sugar fire to make a fire. First preheat the oven to 250℃, and then cover the dried duck with a big cover. There is a small skylight on the big cover, leaving a small gap. After a few minutes of firing, some colors will drop to 200~230℃, and the color will be finished. Stew for a few minutes until the duck is cooked. This process takes 45 to 55 minutes, depending on the size of the duck. It should also be noted that there are some differences in ignition time between summer and winter. Generally, the firing time in summer is a few minutes shorter than that in winter.
Conclusion: If you want to cook the roast duck with crispy skin and beautiful color, you don't have to have the formula of crispy skin water to achieve the ideal effect. You must do the basic operation well and win step by step. You can't just do it. You must do every step carefully to make a good roast duck-crispy roast duck.
Well, I have said so much about my experience, and I hope I can give some useful help to friends who love to cook roast duck. More barbecue content concerns @ Lemon 4408 food creators have more surprises.
Share a formula of boiled duck crispy water: boiled duck crispy water: 3 bottles of glutinous rice white vinegar (600g each), 5 bottles of red Zhejiang vinegar (600g each), Zhongzhu wine 1 bottle (500g), Hongxing Erguotou 1 bottle (500g) and maltose/kloc-0. Pay attention to @ Lemon 4408 food creator