醉仙鸭是拷出来的美味
来源:http://www.zuixianya666.com/  2017-7-13 17:15:03
上等烤鸭选用的是指定鸭场按需配送的5.6-5.8斤重的京式填鸭。这种鸭羽毛洁白,躯体长而宽,嘴壳短宽厚,胸部丰满突出,腹部下垂但不擦地,腿短粗,嘴与趾蹼均呈橘黄色,外观很是美丽。由于采用“填”的方式喂养,生长期短,烤制后皮层酥脆,肉质肥嫩,颜色鲜艳,油多不腻。
The choice of roast duck is designated by the duck farm, according to the distribution of 5.6-5.8 pounds of Beijing style duck. This duck feathers white body, long and wide mouth, short thick shell, breasts sagging abdomen prominent, but not wipe, leg stocky, mouth and toeweb were orange, the appearance is very beautiful. As a result of "filling" feeding, the growth period is short, the baked cortex is crisp, the meat is tender and tender, the color is bright, and the oil is not greasy.
用果木,如枣木、苹果木、梨木、柿子木。据说用果木燃烧时游离出的芳香物质可使鸭子有一种特殊的香味。
With the fruit, such as jujube, apple, pear, persimmon wood. It is said that aromatic substances free fruit when burning can make the duck has a special flavor.
1、向鸭体内吹气,但气只能吹得八分饱,否则容易使鸭腿的外皮破裂;2、掏膛,开口要开在右翅下,不能超过6公分,鸭翅须自然下垂遮住刀口;3、打糖,就是在鸭身上淋浇饴糖水,使鸭皮烤时能上色;4、灌水,先是在烤前往鸭腹内灌开水,以便鸭子入炉时呈外烤里煮的状态,鸭子容易熟而且嫩。
1, to duck body blowing, blowing gas but only eight full, otherwise easy to make duck leg skin rupture; 2, dig bore, open to open in the right wing, no more than 6 centimeters, duck wings shall naturally cover blade; 3, beat sugar, is in the duck body pour molasses sugar, so duck roast to color; 4, irrigation, first in roast duck to intra-abdominal pour the boiling water, boiled baked in a state to duck into the furnace, easily cooked and tender duck.
上等的烤鸭烤制出后,外形美观,丰盈饱满。皮色鲜艳呈枣红,像绸缎般光洁。表皮酥脆,皮下的脆皮扔在盘中有“铿锵有力”之音。皮下肌肉间的脂肪熔化能透渗到肌肉纤维里面,吃起来皮脆肉嫩,鲜美酥香,肥而不腻,瘦而不柴。
The finest roasted duck comes out in shape and looks rich and full. Bright skin color is red, like a satin finish. Crispy skin, subcutaneous crispy throw in after "sonorous and forceful" sounds. The subcutaneous fat melting can seep into the muscle fiber, eat crispy tender, crisp and delicious, fat but not greasy, thin rather than firewood.
挂炉烤的鸭皮挺括、光亮、松脆而不显油腻。皮下脂肪已被基本烤尽,惟有部分油渣仍然依附在皮下并带有一丝渍汁,使鸭皮更赋有质感和油润。
Hang oven roasted duck skin crisp, bright, crisp and not greasy. Subcutaneous fat has been baked as part of basic, but still attached to the oil skin and with a hint of juice stains, the duck skin possesses more texture and luster.
胸前的两片里脊肉更嫩,蘸上酱料、加上葱丝、黄瓜丝和酥脆的鸭皮一齐裹入薄饼,葱香油润鲜嫩溢满口中。
The two slices of tenderloin on the breast are tender, dipped in sauce, with scallion, cucumber and crispy duck skin wrapped in pancakes.