北京烤鸭这道菜早在元朝(13世纪)就已经出现在宫廷食谱中,但直到20世纪初期,出了宫的御厨把烤鸭店开到了皇墙外边,北京烤鸭才变得广为人知起来。
也讲解了烤鸭的制作过程:
To prepare the duck, chefs first inflate the bird by blowing air between the skin and body. They then prick the skin and pour boiling water over the duck. Some chefs add malt sugar to the skin so that it glows golden brown once roasted.
做这道菜之前,厨师要先往鸭子皮下与身体之间充气。之后把皮刺破,开水烫皮。有的厨师会往鸭子身上浇糖水,这样烤熟之后整个烤鸭都呈现出枣红色泽。
一些文章甚至还研究过烤鸭的各种派系:
Closed oven style 焖炉烤鸭
Peking Duck is originally roasted in a closed oven, and Bianyifang is the restaurant who keeps this tradition. The closed oven is built of brick and is preheated by burning Gaoliang sorghum straw at the base. The duck is placed in the oven immediately after the fire burns out, allowing the meat to be slowly cooked through the convection of heat within the oven. Controlling the fuel and the temperature is the main skill.
烤鸭最早是焖炉烤制的,便宜坊一直保持这一传统。焖炉用砖砌成,先用秫秸烧热,待无明火之后,立刻将鸭子挂进炉内,由炉内热气焖烤而成。掌炉人必须掌好炉内的炭火和温度。
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