醉仙鸭加盟商告诉您烤鸭怎么做才好吃。

The franchisee of Zuixian duck tells you how to make roast duck delicious.

一选材，北京烤鸭名气比较大，用的是北京填鸭净重在3kg差不多，这种鸭子皮脂特别厚，宰杀也讲究，烤出来也很漂亮，然后就是白条鸭，这是用的更广泛的，除了北京之外吃的更多的，南京烤鸭，广东烧鸭用的更多，价格廉价规格从1.1kg到3kg不等，不同的店会用不同的规格。（个人经验鸭子在四斤半左右，皮白无瘀血，脱毛干净，鸭胸肥厚，比较好）

First, Beijing roast duck is well-known. The net weight of Beijing stuffed duck is about 3kg. This kind of duck has very thick sebum, pays attention to slaughter, and roasts beautifully. Then there is the white striped duck, which is the most widely used. Besides Beijing, Nanjing roast duck and Guangdong roast duck are the most used. The prices are cheap, and the specifications range from 1.1kg to 3kg, Different stores will use different specifications（ Personal experience: the duck is about 4.5 kg, with white skin, no blood stasis, clean depilation, and fat chest, which is better)

二，烫皮，这个环节很重要，烫皮水温在八九十度就够了，水烧开烫皮容易皮脂出油，影响上皮水的均匀，皮水不均匀就会影响烤鸭的全身上色，街面上卖的烤鸭很多时候看上去白一块，红一块的，那就是烫皮着色不匀称造成的。

2、 Scalding is very important. The scalding water temperature is 80 to 90 degrees. When the water is boiled, scalding the skin is easy to produce sebum and affect the uniformity of epithelial water. Uneven skin water will affect the overall coloring of roast duck. Roast duck sold on the street often looks white and red, which is caused by uneven coloring of scalding skin.

三上色，行业称上皮水，烤鸭看上去金黄色，枣红色，跟这个皮水是连在一起的，这个是有配方的，个人不一，大致构成就是麦芽糖，蜂蜜，黄酒，米醋，白醋，大红浙醋，水，柠檬片，每个师傅取材不一样，但结果是烤的好看就好。

Three colors. The industry calls it epithelial water. The roast duck looks golden yellow and jujube red. It is connected with the skin water. There is a formula. There are different individuals. The general composition is maltose, honey, yellow rice wine, rice vinegar, white vinegar, Dahong Zhejiang vinegar, water and lemon slices. Each master takes different materials, but the result is that the roast is good-looking.

四充气，充气使鸭身更饱满，烤制上色更匀称，但充气过多会产生皮肉分离的现象，所以还是谨慎点好。

Fourth, inflation makes the duck fuller and the roast color more symmetrical, but too much inflation will produce the phenomenon of skin and meat separation, so it's better to be cautious.

五风干，烤鸭皮脆风干时间成正比，吹干两个小时的鸭子和吹干十几个小时的鸭子烤出来是不一样的，好的店专门有烤鸭风冷房间，这给烤鸭加工带来了很多方便。

Five air drying, the crispy skin of roast duck is directly proportional to the air drying time. The duck dried for two hours is different from the duck dried for more than ten hours. A good store has a special air-cooled room for roast duck, which brings a lot of convenience to the processing of roast duck.

六烤制，北方用砖炉用果木烤，南方用明火炉，南方用碳，用煤气烤，这个个有不同的操作，但更终这个环节就是考验厨师水平和价值体现的地方了，根据鸭子的大小，火候大小加皮水糖色的浓度加时间长短，决定了成色出品的关键，金黄透亮，或者红润光泽，皮脆肉嫩，肥而不腻，眼看见就是好极了，这就是烤鸭。

Six baking, brick oven in the north, fruit wood in the south, open stove in the south, carbon in the South and gas in the south. There are different operations, but in the end, this link is the place to test the chef's level and value. According to the size of the duck, the heat, the concentration of skin water and sugar and the length of time, the key to the color production is golden, translucent or ruddy luster, The skin is crisp and the meat is tender, fat but not greasy. It's great at first sight. This is roast duck.

七成品吃法，北京烤鸭讲究片皮，有108片的说法，有的皮肉分开片的做法，有片成牡丹国色，大爱无疆的片法装盘，但无论怎么做，好的菜肴眼就是赏心悦目的，看见舒心的，北京烤鸭的另一半是熬酱，鸭肉加面皮本身是没有多少味道的，酱也是画龙点睛和灵魂的体现，鲜香带甜，配黄瓜脆丝卷烤鸭酥脆，北方爷们在配点大葱丝，这也许就是吃北京烤鸭的享受吧。

Seven finished product eating methods. Beijing roast duck pays attention to slicing skin. There are 108 pieces. Some pieces of skin and meat are separated into pieces. Some are peony colored and love boundless pieces. However, no matter how they are done, good dishes are pleasing at first sight and comfortable to see. The other half of Beijing roast duck is boiled sauce, and the duck meat with pastry itself has little taste, Sauce is also the finishing touch and the embodiment of the soul. It is delicious and sweet. It is crispy with cucumber crispy silk rolls and roast duck crispy. Northern men are ordering shredded green onions. This may be the ultimate enjoyment of eating Beijing roast duck.

在另外谈谈南京烤鸭和广东的烤鸭，南京烤鸭更讲究的是烤鸭卤子（卤子指特别熬制的汁水），烤鸭本身也没什么味道，全靠卤子提味，所以皮脆卤子好，所有人吃了都会忘不掉，南京人对吃烤鸭和盐水鸭的情怀别的地方人是无法体会的，在说广东烤鸭，在广东称烧鸭，广东的师傅会在鸭肚子里装上葱姜，蒜蓉香菜，五香盐加多重酱料和成的酱，然后用鹅尾针缝好风干烤制，烤好把肚子里的汁水过滤，直接浇在斩好的鸭身上，味道原汁原味，也非常不错的。

In addition, we'll talk about Nanjing roast duck and Guangdong roast duck. Nanjing roast duck pays most attention to roast duck marinated seeds (marinated seeds refer to the specially boiled juice). Roast duck itself has no taste. It depends on marinated seeds to improve the taste, so the crispy skin and marinated seeds are good, and everyone will never forget it. Nanjing People's feelings for eating roast duck and salted duck can't be understood by people in other places. Talking about Guangdong roast duck, It is called roast duck in Guangdong. The master in Guangdong will put onion, ginger, garlic, coriander, spiced salt, heavy sauce and sauce in the duck belly, then sew it with goose tail needle, dry it, bake it, filter the juice in the belly and pour it directly on the chopped duck. It tastes original and very good.