Crispy Roast Duck This is a simple crispy roast duck. The ingredients are made with fresh cucumber and green onion, served with sweet sauce or sour plum sauce. Rolled with lotus leaf pancakes, it is delicious for everyone! No need to go outside to line up to eat roast duck! !
Prepare all the materials and thaw the whole duck
Wash the ducks, drain the water, rub the inside with salt and spread evenly. Burn a pot of hot water.
Hold the duck neck, hot water from the neck down the shoulder, and evenly burn the body. (The hot duck's pores shrink, the skin is tight and smooth.) Make crispy sugar water: Maltose / water and water ratio 1:9, add a few drops of white vinegar, stir well. Sugar: Hang the duck in a cool and ventilated place (can be blown by a fan), brush the crispy water with the brush evenly over the duck body, and brush it again every hour, as early as 7-10 times.
Drying the skin: When the duck is blown to the epidermis, it is red and brittle (at least one day). Filling the apple: Cut the apple into small pieces, and stuff it into the duck pot with the star anise, onion, ginger and pepper. Use a toothpick or a seam. The line seals the mouth and fixes the duck on the rotating frame. Oven 200 ° C 60mins rotating hot wind file, baked until the duck skin is red, shiny light can be.
Prepare the ingredients while roasting the duck in the oven. After washing the cucumber, cut a small piece of long onion and shredded sweet noodles with a dish (try to add some sugar if salty)
Make a proper amount of flour in the lotus leaf pancake, add water after sieving, the ratio is about 5:4, and knead it into a non-stick dough (the dough can't be too dry)
The dough is covered with a plastic wrap and allowed to stand for 30 mins.
The dough is kneaded into strips and divided into small doses of 35-45 g/piece. Knead the dough into small pancakes of uniform thickness. Put the steamer in a steaming cloth and boil the water. Place the first pancake in the steamer, cover the lid, open the medium heat, and knead the second pancake.
The first crust is steamed until it is slightly cooked, and when it is slightly wrinkled, it is placed in the next crust. (Need to be placed one by one to avoid sticking out after the pot can not be uncovered)
The side dishes and the lotus leaf crepes are all ready, and the roast duck is almost ready to go.
The roast duck that has just been baked is very crispy. The filling of the stuffing in the belly is overflowing. After a little heat dissipation, the meat is mixed with ingredients and dipping sauce. It is delicious with homemade lotus leaf cake. It is delicious!