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The making method of Roast Duck oven

1. The production method of charcoal roast duck oven: it is made of high quality imported stainless steel plate, which is high temperature resistant, corrosion resistant, unique in shape design and easy to operate. It is suitable for roasting Beijing duck, beer roast duck, sesame roast duck, chicken leg, chicken wings, duck neck and other products. It is an ideal roasting tool for meat. It is suitable for baking at different temperatures and at different times.

2. Roast duck: first preheat the oven and put the duck into the roast when the temperature rises to about 150 degrees Celsius. The roasting temperature is about 200 Mel 220 degrees and the time is 40 Mel 50 minutes (depending on the size of the duck). When roasting, we should pay attention to observe the change of duck skin color and control the time and temperature. Deep-fry the duck; preheat the oil in the pan until the oil boils, and put the duck in. Ethyl malt powder can be added in the above formula to make the flavor stronger.

3. The technological process of authentic Beijing Roast Duck: material selection-slaughter modeling-washing and ironing-pouring sugar color-filling soup color-hanging oven baking. Now buy a roast duck oven and send Beijing roast duck all the production process and operation points, formula, so that you can get rich quickly! Roast duck is made of more than ten kinds of excellent seasonings. it is a rare excellent seasoning such as roast duck, roast chicken, clear stewed chicken and duck.

4. Pull out the steel needle and bake it if there is no blood. Roast duck; first preheat the oven and hang the duck in when the temperature rises to about 150 degrees. The roasting temperature is about 200 and 220 degrees. When roasting for 40 minutes and 50 minutes (depending on the size of the duck), you should pay attention to observe the change of duck skin color and control time and temperature. Deep-fry the duck; preheat the oil in the pan until the oil boils, and put the duck in. Ethyl malt powder can be added in the above formula to make the flavor stronger.

How to roast duck in an oven

Prepare ingredients: a lean duck, maltose, light soy sauce, white vinegar, sweet noodle sauce, green onions. Put the tube of the air tube deep into the neck of the duck. Hold the neck with the left hand and the opening with the right hand to inject air into the air cylinder to separate the duck skin from the meat. Put a hook around the duck's neck and put it in a boiling water pan for dozens of seconds. Heat 40 grams of maltose, 20 grams of white vinegar and 7 grams of raw soy sauce in a small frying pan.

After preheating the oven at 200 degrees for 5 minutes, put the duck in and heat 170 degrees for 25 minutes. Put the skinned side on the grill. Please click on the input picture description to take it out and brush it again. Heat up and down 170 degrees for 15 minutes. The skinny side is facing up. Out of the oven. Please click on the input picture description to cut and install the disk. You can mix some sauce, if you can cut some green onions, thin slices of duck, wrapped in pancakes, the taste.

Preheat the oven at 200 for 5 minutes and use the grill handle to put the duck into the oven. Bake at 200 degrees for 5 minutes, then roast at 160 degrees for 40 minutes. Bake the duck until full brown. The duck comes out as if painted with lacquer. Finally, brush the duck with maltose and bake for another 5 minutes. Serve Lotus-Leaf-Like Pancake, sesame pancakes and other seasonings on the table with sliced duck.

Preheat the oven to 160 degrees in advance, then cover the duck with tin foil, put it in the oven, heat 160 degrees, and bake for about 50 minutes. You can brush the sauce again in the middle, then take out the baking pan, remove the tin foil, finally brush the juice, put it on the roast net, wrap all the leaking bones in tin foil, then put it back in the oven, adjust it to 190 degrees, bake it for about nine minutes, take it out and put it on the plate, and the roast duck is ready.

Put the spirits together at 2:1:1, then mix well with a little salt. Brush the duck with a layer of step 7 seasoning, 10-12 times. Then put the potatoes and onions in the baking pan and put them under the duck. Twist the oven 375 degrees Fahrenheit and bake for an hour and a half. Take it out and brush it with crispy skin water every half an hour, then put it in and continue to bake. When the time is up, take out the roast duck and cool it, and then eat it.

Wash and dry the duck, spread it evenly on the surface and inside with salt and black pepper, and put it in the refrigerator overnight. The next day, find an empty bottle and put the duck on the bottle to keep it upright. Boil 1500g of water and 200g of sugar, pour hot sugar on the duck, after pouring, the duck skin will become smooth and tight. Put the ducks in the refrigerator to dry.

How do you make roast duck in the oven?

Teach you how to cook Bianjing roast duck and how to cook Bianjing roast duck. After the duck is slaughtered and bled, it is scalded thoroughly in 60-70% hot water. After it is pulled out, most of the hair is removed by hand. After most of the hair is removed, wash it in a cold water basin, remove the fine hair with tweezers, cut off the double bones of the claws and bladder, and pull out the tongue. Make a small opening along the ribs under the left bladder and remove the internal organs.

Boil the duck skin three times with boiling water over low heat, and mix the five-spice powder, soy sauce, sugar and liquor. Massage the duck with seasoning water. Mix onion, ginger, garlic sauce, pepper sauce and seasoning water. Fill it with ducks. Pickled in the refrigerator overnight, take the things out of the stomach, let it stand in the wind, swaying for a day. I propped it up with a bottle. Honey white vinegar liquor at 2:1:1, with a little salt. To make crispy water.

Roast duck in the stove: the roast duck is made by roasting the duck over an open fire. The duck to be roasted should be specially treated without being cut open. It only makes a small hole in the duck, takes out the internal organs, and then pours boiling water into the belly of the duck. Then tie the small hole and hang it on the fire to roast. Roast duck on the stove: there is no open fire in the method of making roast duck. Hang the roast duck in the stove and close it, then use the remaining temperature in the furnace wall to roast the duck slowly.

Stew and roast duck-roast duck in the stove is not an open fire, put the straw in the furnace, heat the inner wall of the oven to a certain extent, turn it gray, put out the fire, then put the duck billet on the iron cover in the furnace, close the door, and make it all by stewing the charcoal fire in the furnace and the hot furnace wall. In the middle can not open the furnace door, can not move the duck, put in, take out, must have a certain degree of assurance.

Roast duck with stove hanging and stuffing does not need to be pickled. But baked in an iron bucket requires rubbing the duck's abdominal cavity with salt. The following is the process of making a roast duck in an electric oven. Choose a complete baby duck, eviscerate the duck and chop off its claws. Boil a pot of boiling water, lift the pot and pour it directly on the duck skin. The aim is to make the duck bulge and plump until the whole duck skin is opened, but do not burn the duck skin to pieces.

The secret recipe for Beijing Roast Duck is to pour boiled water into the duck's chamber before sending the duck into the oven and not release the boiled water until the duck is cooked. The oven uses dates, peaches, pears and other hardwood as fuel, these fuels are less smoke and fragrant, firepower is not strong. Each duck is roasted for about 40 minutes, scorched on the outside and tender inside, with a plump meat layer. There are two methods for roasting Beijing roast duck: a clear oven (that is, a hanging stove) and an oven.

Production method of integrated roast duck

Fried chicken wings, grasp chicken wings with spring onions and ginger, adjust to 180℃ in integrated cooker, stir-fry until fragrant, then add fried chicken wings. Deep-fry until golden and crisp on the outside. Ham and egg fried rice is cooked in an integrated stove to medium well. Then use the function of the wok to cook fried rice on the integrated stove, add diced ham and eggs and stir well, and then add a small amount of salt and pepper to season before coming out of the pan.

First of all, clean up the duck and clean up the internal organs. Then put the five-spice powder, soy sauce, sugar and liquor together and stir well. Then rub the freshly prepared seasoning water on the duck. Then mix onions, onions, ginger, garlic, soy sauce and pepper. Then put the ingredients from step 4 into the belly of the duck and marinate them in the refrigerator overnight.

The first method is usually used. The left hand holds the duck leg bone tip or the duck neck, and the right hand holds the knife thumb to press movably on the side of the blade. After the blade enters the meat, the thumb presses the meat slices and the knife face to lift off the meat slices. Flavor characteristics: Beijing Roast Duck has a long history, as early as the Northern and Southern dynasties in the "Food Collection" has recorded grilled duck.

Hang sugar color for the second time before baking, the method is the same as the first time. The purpose is to enhance the color of duck skin in the roasting process, but also has the effect of speeding up ripening and making duck skin more fragrant and crisp. Duck billet into the furnace requirements: (1) the furnace temperature must be heated to 230℃-250℃ before duck billet can be put into the furnace. (2) the operator should stand with his feet in a T-shaped position 50ml 80cm from the front of the furnace.

If you want to roast meat in an integrated oven, you need to marinate the meat in advance, then put it on a baking pan and set the time and temperature so that you can roast the meat at once.

The practice and ingredient formula of roast duck in household oven

Spring onion section 1 plate of salt, cooking wine, appropriate amount of tea leaf cake or sesame cake choose a complete duck, gut the duck and chop off the duck feet. Boil a pot of boiling water, lift the pot and pour it directly on the duck skin. The aim is to make the duck bulge and plump until the whole duck skin is opened, but do not burn the duck skin to pieces. Mix salt, cooking wine, soy sauce and onions, brush on the duck, brush several times, and marinate in the refrigerator for 24 hours.

Roast the duck at 200 degrees for an hour, then turn the duck over and wrap the legs and wings with tin foil for another 20 minutes. Finally, you can turn back the duck breast and face up (if the temperature is not accurate, please don't burn it) (you can use 200 degrees to color to a satisfactory effect, then cool to 180 degrees and then roast. If there is a hot air circulation function in the oven, the skin will be more crisp but slightly cooler).

First of all, clean up the duck and clean up the internal organs. Then put the five-spice powder, soy sauce, sugar and liquor together and stir well. Then rub the freshly prepared seasoning water on the duck. Then mix onions, onions, ginger, garlic, soy sauce and pepper. Then put the ingredients from step 4 into the belly of the duck and marinate them in the refrigerator overnight.

Ingredient: 1 duck. Excipients: 3 grams of black pepper, 1 scoop of sugar, 2 teaspoons of salt, 1 tablespoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of maltose, 1 head of garlic, 1 piece of ginger, right amount of water. Prepare a duck, lots of minced garlic and ginger. Add 1 scoop 2 teaspoons sugar, 1 tap 2 teaspoons salt and 3 grams of freshly ground black pepper to the minced ginger and garlic.

Fifth, the duck skin needs to be smeared with crispy skin water after being air-dried. The formula of crispy skin water is more or less the same, the basic ingredient is water + sugar + vinegar. The recipe we use here looks like this: 1) Water: 100g 2) caramel (Golden Syrup) or honey: 1) 2 teaspoons (teaspoon) 3) lemon juice or white vinegar: 1 8 teaspoons mix the above three ingredients, heat them in the microwave, stir to homogenize.

Ten ducks. Remove the internal organs and wash them clean. Leave the internal organs to make pickled pepper duck and wait for backup. Ingredients: star anise 20g, cinnamon 18g, Shannai 10g, fragrant leaf 15g, grass fruit 10g, vanilla 15g, cumin 20g, licorice 10g, white buckle 10g, Amomum 12g, beat the above ingredients into powder for use.