In closed oven style, duck meat is combined well with the fat under the skin, and therefore is juicy and tender.
这种方法烤出来的鸭肉与皮下肥油完美融合,肉质细嫩鲜美。
Open oven style 挂炉烤鸭
The open oven was developed in the imperial kitchens during the Qing Dynasty, and adopted by the Quanjude restaurant chain. It is designed to roast up to 20 ducks at the same time with an open fire fueled by hardwood from peach or pear trees.
挂炉烤鸭发明于清朝御膳房,全聚德是这一派系的传承人。这种炉口无门,可以同时烤20只鸭子,下面用梨、桃木等果木火烤。
The ducks are hung on hooks above the fire and roasted at a temperature of 270 °C for 30–40 minutes. In open oven style, the fat is usually melted during the cooking process, so the skin is crispy, and can be eaten separately as a snack.
鸭子由铁钩挂在炉火上,在270摄氏度的高温下烤30-40分钟。挂炉烤鸭的肥肉在烤制过程中都已融化,因此鸭皮酥脆可口,可单做一道小食食用。
总之,烤鸭做起来非常复杂,绝对不是一道家常菜,但是外国人却写了不少文章,教大家如何自制烤鸭……
美食网站ChefSteps:终极指南!自制酥脆、琥珀光泽的北京烤鸭(预计用时:制作4小时,共需4-6天)
《卫报》:制作一道美味的外酥里嫩、肉香四溢的北京烤鸭快不了,但慢工出细活。你是烤鸭铁杆粉吗,敢不敢来试一试?
【北京烤鸭在纽约火了!600多元一只烤鸭,预定排到明年二月!】相关文章:
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