Zoo li feem ntau cov zaub mov ntawm lwm cov cuisines nyob hauv lub ntiaj teb, daim ntawv qhia Peking duck muaj ntau yam txawv. Cov noog yuav ci rau glaze los yog hauv cov txuj lom, thiab cov txheej txheem ua noj yuav siv li ob peb teev mus rau ob peb hnub. Qhov zoo tshaj plaws os daim ntawv qhia nyob rau hauv Beijing peb sim mus sau nyob rau hauv cov ntaub ntawv no.
Peking os yog ib daim ntawv qhia tshuaj
Feem ntau qhov hnoos hauv Beijing tshwm ua ntej noj cov tse nyob rau hauv ib daim ntawv: tag nrho cov noog uas muaj cov kua roj vuas, ua si hauv cov kua txiv hmab txiv ntoo, kua txiv hmab txiv ntoo los yog vinegar. Nyob rau tib lub sijhawm, qhov roj tsawg ntawm daim tawv nqaij yuav tsum yog tsawg, qhov no tsuas yog ua tiav los ntawm lub caij nyoog ci ntawm qhov kub thiab txias. Qhov no daim ntawv qhia rau cov kab nyob hauv Peking yog qhia hauv qab no.
Cov khoom xyaw:
- duck carcass - 2.4 kg;
- zib mu - 35 ml;
- qhuav dawb caw - 30 ml;
- starch - 5 g;
- ntses hoisin - 120 ml.
Npaj
Ua ntej yuav ua noj ua haus, npaj ib daim npog lub cev. Ua li no, yaug cov noog thiab txiav tawm cov roj ntau ntau. Txiav tawm cov lus qhia ntawm tis thiab thawb lub cev ntawm lub cev nrog ib lub thoob nplaum txhawm rau txhawm rau txhawm rau lub vias tis rau lub mis.
Nqa mus rau ib tug boil 1.5 liv dej thiab dilute nyob rau hauv boiling dej zib mu, cawu cub thiab sauce. Dissolve cov hmoov txhuv nplej siab hauv cov dej txias thiab hliv nws rau hauv cov dej kub. Tos kom txog thaum glaze thickens, tshem tawm ntawm tshav kub thiab poob ntsaws rau hauv nws. Siv lub noog, thiab rov qab tig dua. Tom qab re-glazing, ncua lub cev ua ntej lub hau nrog lub zuaj thiab tawm mus rau hauv qhov chaw uas muaj qhov cua zoo rau 4-6 teev.
Nyob rau hauv ib lub qhov cub preheated txog li 180 degrees, tso lub lauj kaub nrog me me dej. Muab cov duck hla cov ntawv ci. Ua ntej 30 feeb pub mis niam, tom qab 45 ntau dua, thiab rov qab ib nrab ntawm lub mis niam kom txog thaum lub npas yog browned.
Peking os yog ib daim ntawv qhia qub
Ib daim ntawv qhia ntau pua xyoo rau ib qho khoom noj tsis koom nrog kev siv glaze, hauv nws lub moj khaum cov noog yog rubbed nrog ib txwm tshuaj sib tov, hu ua sib xyaw ntawm tsib txuj lom. Nws muaj pes tsawg leeg nrog av cinnamon, anise, fennel, clove thiab kua txob Szechuan, tov hauv vaj huam sib luag.
Cov khoom xyaw:
- duck carcass - 2.5 kg;
- ib tov ntawm tsib spices - 15 g;
- ntsev - 30 g;
- hauv paus ntawm Ginger yog 4.5 cm.
Npaj
Qhov pub leejtwg paub ntawm ib qho chaw zoo nkauj crust nyob rau hauv ib qho chaw daus hauv nws qhov zoo meej dryness, thiab yog li ntawd, tom qab yaug lub cev nqaij daim tawv qhuav qhuav lub tev nrog ib phuam thiab tsuas yog ces rub nws nrog ntsev thiab ib tov ntawm tsib spices. Txiav cov qhwv ntsej muag ua ob daim thiab chop cov noog nrog txiav tawm ntawm sab hauv. Muab cov duck hauv qhov cub 170 degree tso rau ib teev thiab ib nrab, tom qab lub sij hawm muab cov roj ntau dhau thiab nce qhov kub kom txog 200 degrees rau lwm 20 feeb, kom lub cuticle tuav nrog blush.
Pab cov os nyob hauv Beijing nrog nyias pancakes los yog cov ncuav mog qab zib, nrog ntses. Duck sauce daim ntawv qhia rau Peking yog qib elementary: muab cov roj ntses hoisin nrog ib tee kua txiv roj thiab ib diav dej. Sauce yog siv los mus kis on duck pieces nrog kev pab ntawm ntsuab dos feathers.
Peking os nrog qej - daim ntawv qhia
Cov khoom xyaw:
- duck carcass - 2.5 kg;
- feathers ntawm ntsuab dos - 2 pieces;
- qej cov hniav - 3 daim;
- qhuav dawb caw - 15 ml;
- soy sauce - 15 ml;
- zib ntab - 115 ml;
- vinegar - 55 ml;
- ntses hoisin - 120 ml.
Npaj
RUB qej qej nrog ib tug ntsev ntawm ntsev rau hauv qhov muab tshuaj txhuam. Muab cov tshuaj tso rau hauv txhua phab ntsa ntawm kab noj hniav hauv lub cev ntawm ib tug os thiab muab tso rau ib nkawm ntsuab dos plaub. Xaws lub kab noj hniav los yog txhim kho ib daim tawv nqaij nrog skewers. Ua ke 1.5 liv ntawm boiling dej nrog cawu cub, soy sauce, zib mu thiab vinegar. Tig cov noog nyob hauv ib lub khob khib nyiab rau 3 feeb, ces tshem tawm thiab tawm mus rau hauv limbo hauv lub tub yees rau 12 teev. Nqa cov noog nyob rau ib teev ntawm 200 degrees, tig rau nruab nrab ntawm qhov ci, thiab tom qab ib ntus, txo qhov kub kom 190 degrees thiab tawm qhov duck rau lwm 20 feeb.