Winter health food - Honey roast duck

Winter health food - Honey roast duck

Introduction:

As early as Ming Dynasty, roast duck has become a delicacy in Beijing. After Zhu Yuanzhang established his capital in Nanjing, the Ming palace imperial chef used Nanjing's fleshy lake duck to make dishes. In order to increase the flavor of duck dish, the cook baked it with charcoal fire. After the dish was finished, the duck tasted crisp and fragrant, fat but not greasy. It was praised by people and was named "roast duck" by the court. The meat of "roast duck" is tender, juicy, fragrant, easy to digest and nutritious. The melting point of fatty acids in duck meat is low and easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and a variety of inflammation, as well as anti-aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzyme components of human body meat. Since ancient times, people have believed that duck is the most ideal tonic substance, which can be eaten by ordinary people. "

Production steps:

Step 1: wash the duck, control the excess water on the surface, and put the duck into the basin.

Step 2: add all the ingredients to the pot.

Step 3: mix the seasoning well, spread the whole body of the duck evenly, and rub it repeatedly.

Step 4: after kneading and massaging repeatedly, put the duck into the fresh-keeping bag, put it into the refrigerator and marinate it for one night.

Step 5: the next day, take out the salted duck and wrap the tip of the wing and the bone of the leg with tin foil.

Step 6: put the duck on the grill and put it into a preheated oven at 220 ℃ for about 50 minutes. Take out the honey water and brush it twice. Until the skin is golden and crisp.

Materials required:

Duck: half a duck

Soy sauce: 3 tbsp

Cooking wine: 1 tbsp

Five spice powder: appropriate amount

Garlic: a little

Ginger: right amount

Honey: three petals

Sugar: right amount

Salt: five pieces

Note: 1, duck on the grill, the following to pad a tin foil covered baking pan to receive oil. 2. When using brush to dip honey water in baking, brush carefully, and apply it at every angle. 3. The tip of the wing and the bone of the leg are covered with tinfoil to prevent burning. 4. Roast duck can be directly cut into pieces to eat, or with scallion, Cucumber Strips sandwiched in the cake to eat.

Production difficulty: simple

Process: Baking

Production time: several days

Taste: bitter