北京填鸭的制作过程
来源:http://www.zuixianya666.com/  2015-9-21 15:54:34
菜名 :北京填鸭
Dishes: Peking duck 
所属菜系: 京菜
Cuisine: in Beijing cuisine 
特点: 京菜
Features: in Beijing cuisine 

原料:光鸭(约四斤)、京葱或葱段(两棵)、甜面酱(两汤匙)、薄饼(适量)、青瓜(切条)(半个)、配料:盐(两茶匙)、酒(一汤匙)、淋鸭皮料:麦芽糖(两汤匙)、清水(三杯)
Ingredients: duck (about 4 kg), Beijing green light or scallions (two), and the sweet bean sauce, 2 TBSP), wafers (moderate) and cucumber (cut) (half), ingredients: salt (two teaspoons), wine (1 tablespoon), spray leather duck: maltose (2 tablespoons), water (three) 
制作过程:
The production process: 
鸭于翼底外开一孔,取出肠脏(可请鸭档代劳),洗净,以配料涂匀鸭腔。用三寸长木条纳入鸭腔内,横挡于两翅骨间,插一支管在鸭头部,吹气使鸭全向澎涨。
Duck outside open a hole on the bottom of the wing, remove intestine (please duck can file behalf), wash, with ingredients with duck cavity. With three inches long wood duck cavity, rail in between the two wing bones, inserted a tube in the duck head, blowing the duck omnidirectional peng go up. 
用滚水淋鸭外皮至起凸点,煮溶淋鸭皮料,涂匀鸭皮挂在当风处吹干。用叉撑着鸭放在火炉上烧,须反覆转动及多次涂油,烧至皮脆及呈金红色上碟。若用炉烤,鸭以锡纸包着烤至八成熟,除去锡纸再烤至鸭皮呈金黄色取出,用滚油淋鸭皮至脆上碟。趁热将鸭片皮,伴以京葱、青瓜、甜面酱及薄饼同食。
In boiling water, pour the duck skin to bumps, dissolved pour duck leather, with duck skin hanging in when the wind blow dry. With a duck on the fire to burn, with a fork must repeatedly rotation and oil for many times, burn to a crisp and golden red dish up. If use furnace baking, with tin foil bag with roast duck to eight mature, remove the foil and bake until the duck skin are golden, drench the duck skin in rolling oil until crispy dish up. Strike the duck skin, accompanied by Beijing onion, cucumber, sweet bean sauce and pancakes with food. 
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