A Simple Version of Peking Duck (crispy Roast Duck)
1.
Prepare the above materials.
2.
Mix light soy sauce, dark soy sauce, and cooking wine for later use;
3.
Prepare a raw duck according to the size of your own oven, wash it, and pour it in boiling water several times. Goose bumps on the duck skin stand up (protruding pores). Use a kitchen towel to dry both inside and outside. Find a glass bottle and insert it from the duck PP to make When the duck stands, spread the duck wings with chopsticks, brush the sauce prepared above on the duck, brush it several times;
4.
One tablespoon of honey (you can also add water to slightly dilute), after the duck with the sauce is slightly dry, brush with honey (the diluted honey should be brushed several times, or brush again after half an hour);
5.
Put the duck in the refrigerator and dry it in the shade for at least 5 or 6 hours (the longer the better, it’s better to put it in the refrigerator at night, and roast it at dinner the next day). After the duck skin is dry, put it in the upper and lower layers of the oven at 180° Roast for 40 minutes. If the oven does not have a rotating spit, you need to turn over halfway. Pay attention to the color and crispness of the duck skin. If the color is not enough, you can add it to 250° and roast for a few minutes after the end; the roasted duck slices become The film is loaded on the plate (the puppet is not good at craftsmanship, and it becomes a shredded duck when it is cut -_-);
6.
Flour + mung bean starch (can be replaced by corn starch if there is none), add appropriate amount of water to make a yogurt-like batter;
7.
Spread the batter with a spoon and spread it thinly, place it on an electric baking pan or a non-stick pan, bake it over a low heat until it changes color and is transparent, and put it on a plate;
8.
Cut the cucumber into small strips, take the scallion, cut into thin strips, and put it on a plate; well, the roast duck, cucumber, and scallion stick to the sweet noodle sauce, roll it into the lotus leaf cake and eat! It tastes great!
Tips:
The time for the duck to dry in the refrigerator is the key. The longer the time, the drier the duck skin will be and the crisper it will be when roasted. It is best to put it in the refrigerator at night and roast it at dinner the next day. You can use a hair dryer to dry the duck in humid places.
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