m*******r
发帖数: 7495 | 1 做过几次烤鸭了，但今天是我第一次严格按照北京烤鸭的方子来做。
Although I had cooked roasted duck several times, it was my first time to
try the famous Peking Duck recipe.
先是开水烫鸭，真的能看到皮收缩的！然后我刷了2遍调稀的蜂蜜（方子里用的是麦芽
糖），鸭肚子插啤酒瓶，立着让鸭子烘干：
The first step was to use boiling water to shrink the duck's skin. It was a
key technique to separate the skin from the layer of fat underneath the skin
. This technique was intended to generate crispy and delicious duck skin
after roasting. The duck skin was really shrinking when very hot boiling
water had been poured onto it. After that, the duck skin was brushed with
diluted honey. After the duck skin had dried after the first brushing (~30
minutes), it was brushed with diluted honey again. The duck was hold by a
beer bottle to let it air dry vertically:
室温 干了7-8小时后，鸭子外观色泽都变成了淡金黄色，油也渐渐渗出。睡觉前，我把
鸭子移到冰箱里去了。我家蒸饭的这个架子乃神器，居然能让鸭子立起来，太赞了！
After 7-8 hrs of air drying in room temperature, the whole duck skin turned
slightly golden. In some places, the underneath fat also oozed out. Before
bed time, the duck was moved into a refrigerator. My simple short round
cook racket was enough to hold the duck vertically. It was amazing!
冰箱干了一夜，次日一早开始烤鸭。照的是菜谱里的方法。我家烤箱，立着烤，尽管我
把翅膀、腿等薄的地方都包了锡箔纸，还是一把400F 40分钟就把鸭皮烤得有些胡了。
所以根据各家烤箱具体情况，可以相应微调温度和烤的时间。
In the next morning, the duck was put into an oven with its belly side
facing up and then roasted according to the recipe: 400F for 40 min, 250F
for 1 hr, 400F for 30 min, then turn the duck upside down, and 400F for
another 45 min. However, if a duck is roasted vertically, it is better to
use lower temperature or shorter time.
烤鸭同时烙饼。要省事的话可以直接买taco的面饼，我忘了，就自己准备了。面粉掺水
和好，要稀一些易流动。（我加了发酵粉和鸡蛋，不过不加问题不大。）
In the meantime, pancakes to be used to wrap the meat were prepared:
400 g flour powder was mixed with 400-600 ml water. (It was optional to add
backpulver and eggs.) The final mixture was somewhat sticky but still flew
easily.
一个饼用约30g和好的面粉。我的经验是，平底锅凉的时候把湿的面粉倒上去，转锅让
其摊平，然后加热，cook双面，2-3分钟 搞定一张。这样我一共烙了几十张。
After several tests, I eventually found the best way for making flour wraps.
Drop 30 g of mixture into a cold small flat pan, let it spread evenly on
the whole flat pan, and then heat up the pan. A wrap was quickly made by
this method. You can cook 30 to 40 such wraps in two hours.
烤了几乎三小时，鸭子从滚烫的烤箱小心拿出，鸭肉切成了片，剩下的骨架留着炖汤。
老公准备了葱和萝卜条。一切就绪，yummy~！
After almost 3 hours, the roasted duck was eventually accomplished! It was
taken out from the oven. The duck meat was cut into leave shaped slices.
The duck skeleton and bones remained intact and were used for making a duck
soup. Following traditional method, green onions and white radishes were
also cut into long narrow slices. A couple of green onion and white radish
slices together with a piece of roasted duck slice were placed on a pancake,
Peking Duck sauce was also applied to the pancake, and they were all
wrapped together. Now, it is time to enjoy the meal!
鸭汤：鸭骨架没水中，文火炖45分钟以上。姜、葱切细碎，放碗中，再加几颗干龙眼，
盛入滚烫的鸭汤。一碗靓鸭汤即成~！
Duck soup: immerse the duck skeleton in water, slow cook for at least 45 min
. Add ginger pieces, green onion pieces, and dry longan to a bowl, then pour
boiling duck soup. Done!
Below is the recipe of Beking Duck in Chinese (from mitbbs food board):
方子是mitbbs food版精华区找的：
发信人: julia (呸呸), 信区: Food
标 题: 自做北京烤鸭全部过程--几乎完美无缺
发信站: Unknown Space - 未名空间 (Thu Jan 1 11:42:09 2004) WWW-POST
我在做烤鸭之前上网查了北京烤鸭的做法, 也看了"私房小菜"的介绍(在此谢过),还得
到一个朋友的宝贝经验.一共做了两次,第二次几乎完美无缺.发现不需吹气,鸭皮也会脆
,关键是用开水烫皮和刷麦牙糖的浓度. 要想保持鸭肉鲜嫩,要把烤箱条至低温相当时间
.具体原材料和步骤如下:
原材料:
1.鸭1只(3.5 --4.0 LB)
2.面包(见步骤)
3.甜面酱
4.葱
5.麦牙糖
6.面饼(如在南部,就用TACO的皮.在GROCERY STORE 能买到新鲜的.比如HEB)
6.姜
步骤:
1.完全解冻鸭子,除去内脏,切去鸭头,鸭翅上半部,鸭脚.
2.烧一锅开水,抬起锅直接往鸭皮上淋,看见鸭皮收缩,即换位置接着淋. 水一定要烫,如
果用勺子盛出来淋鸭子的话,在冬天水就凉了,但千万不要把鸭皮烫烂.不停换位置淋鸭
子,直到整只鸭的鸭皮收缩为止.
3.麦牙糖加水调匀,不要稠,用麦牙糖水刷鸭皮.
4.30分钟--1小时之后,直至鸭皮基本干了,再刷1遍麦牙糖水.
5.风干鸭子.用架子架起来晾干水气,可用瓶子放在鸭肚里,一可使鸭肚保持圆形, 比较
好看,二可帮助鸭子立起来如果你没有架子晾鸭子的话.通常我会在晚上开始收拾鸭子,
然后晾一整夜.第二早上,会看见鸭皮几乎干掉,与肉几乎分离.这样鸭皮不用吹气也能烤
脆.
6.在烤鸭之前,用面包浸水,塞到鸭肚内.传统的北京烤鸭需往鸭肚灌水保持鸭肉鲜嫩,很
难做到.经朋友推荐此发.功效相同,简单易行.
7.烤鸭又分为三个步骤:
1)400度,烤40分钟. 我用的烤盘自代架子,把鸭子平放到烤盘上.注意把鸭肚,肉多油多
的一面向上放,鸭脊背挨着架子放.整个过程会出很多油.
2)250度,烤1个小时.我用的鸭是3.5 --4.0 LB,如果鸭子较大,每增加1LB,约延长30分钟.
3)400度,烤30分钟,直至鸭皮呈浅褐色.取出鸭子翻面(这是唯一的一次翻面).400度,再
烤45分钟,直至鸭皮呈深褐色.关烤箱,取出鸭.
8.片鸭,切出鸭肉.把葱白切丝,加上甜面酱,面饼. 烤鸭做好.
9.鸭架汤:
用鸭架加水炖鸭架汤,没有任何添加物,大火约25分钟.如果有时间用小火更好,约45分钟.
在汤盆中,加入剁碎的葱叶(绿的部分)和姜末,然后把炖好的鸭架汤倒入盆中,加入少许
盐,一点点就够.千万不要放多盐,否则鸭架汤的味道会被破坏. | m*******r
发帖数: 7495 | 2 LZ最近要考托福，所以有怪英文穿插，见谅。。。 有好心人帮忙指点一下英文，不胜
感谢~~ | l**********r
发帖数: 1865 | | x****u
发帖数: 865 | | p********y
发帖数: 73 | | r***a
发帖数: 30 | | x*******2
发帖数: 456 | | L*****s
发帖数: 24744 | 8
有Chinglish的痕迹,还有句子累牍现象严重..
【在 m*******r 的大作中提到】
: LZ最近要考托福，所以有怪英文穿插，见谅。。。 有好心人帮忙指点一下英文，不胜
: 感谢~~
| a****j
发帖数: 1277 | | b*****e
发帖数: 585 | | | | y***n
发帖数: 699 | | r***a
发帖数: 30 | | m*******r
发帖数: 7495 | 13 谢谢
汗，一稿投了三个版，其他都没英文部分，怎么就这个带chinglish的被置顶了。。
看来小钻风很照顾我需要英文辅导的状况。。。
★ 发自iPhone App: ChineseWeb 7.3.1
【在 L*****s 的大作中提到】
:
: 有Chinglish的痕迹,还有句子累牍现象严重..
| m*******r
发帖数: 7495 | 14 我用蜂蜜代替的
同不知道在瑞士上哪买麦芽糖
★ 发自iPhone App: ChineseWeb 7.3.1
【在 r***a 的大作中提到】
: 麦芽糖在哪有卖的？英文叫啥啊？
| m*******r
发帖数: 7495 | 15 惭愧 咔咔
那你帮我发个包子吧
可年自己当斑竹的版面没法自己mark+包子自己的帖子 哈哈 --买买提防止版主腐败盗
用版面伪币
★ 发自iPhone App: ChineseWeb 7.3.1
【在 y***n 的大作中提到】
: 版主v5
| C****e
发帖数: 12294 | 16 看见这烤鸭了，谁还会注意文字？
【在 m*******r 的大作中提到】
: LZ最近要考托福，所以有怪英文穿插，见谅。。。 有好心人帮忙指点一下英文，不胜
: 感谢~~
| s******s
发帖数: 1266 | | m*******r
发帖数: 7495 | 18 做过几次烤鸭了，但今天是我第一次严格按照北京烤鸭的方子来做。
Although I had cooked roasted duck several times, it was my first time to
try the famous Peking Duck recipe.
先是开水烫鸭，真的能看到皮收缩的！然后我刷了2遍调稀的蜂蜜（方子里用的是麦芽
糖），鸭肚子插啤酒瓶，立着让鸭子烘干：
The first step was to use boiling water to shrink the duck's skin. It was a
key technique to separate the skin from the layer of fat underneath the skin
. This technique was intended to generate crispy and delicious duck skin
after roasting. The duck skin was really shrinking when very hot boiling
water had been poured onto it. After that, the duck skin was brushed with
diluted honey. After the duck skin had dried after the first brushing (~30
minutes), it was brushed with diluted honey again. The duck was hold by a
beer bottle to let it air dry vertically:
室温 干了7-8小时后，鸭子外观色泽都变成了淡金黄色，油也渐渐渗出。睡觉前，我把
鸭子移到冰箱里去了。我家蒸饭的这个架子乃神器，居然能让鸭子立起来，太赞了！
After 7-8 hrs of air drying in room temperature, the whole duck skin turned
slightly golden. In some places, the underneath fat also oozed out. Before
bed time, the duck was moved into a refrigerator. My simple short round
cook racket was enough to hold the duck vertically. It was amazing!
冰箱干了一夜，次日一早开始烤鸭。照的是菜谱里的方法。我家烤箱，立着烤，尽管我
把翅膀、腿等薄的地方都包了锡箔纸，还是一把400F 40分钟就把鸭皮烤得有些胡了。
所以根据各家烤箱具体情况，可以相应微调温度和烤的时间。
In the next morning, the duck was put into an oven with its belly side
facing up and then roasted according to the recipe: 400F for 40 min, 250F
for 1 hr, 400F for 30 min, then turn the duck upside down, and 400F for
another 45 min. However, if a duck is roasted vertically, it is better to
use lower temperature or shorter time.
烤鸭同时烙饼。要省事的话可以直接买taco的面饼，我忘了，就自己准备了。面粉掺水
和好，要稀一些易流动。（我加了发酵粉和鸡蛋，不过不加问题不大。）
In the meantime, pancakes to be used to wrap the meat were prepared:
400 g flour powder was mixed with 400-600 ml water. (It was optional to add
backpulver and eggs.) The final mixture was somewhat sticky but still flew
easily.
一个饼用约30g和好的面粉。我的经验是，平底锅凉的时候把湿的面粉倒上去，转锅让
其摊平，然后加热，cook双面，2-3分钟 搞定一张。这样我一共烙了几十张。
After several tests, I eventually found the best way for making flour wraps.
Drop 30 g of mixture into a cold small flat pan, let it spread evenly on
the whole flat pan, and then heat up the pan. A wrap was quickly made by
this method. You can cook 30 to 40 such wraps in two hours.
烤了几乎三小时，鸭子从滚烫的烤箱小心拿出，鸭肉切成了片，剩下的骨架留着炖汤。
老公准备了葱和萝卜条。一切就绪，yummy~！
After almost 3 hours, the roasted duck was eventually accomplished! It was
taken out from the oven. The duck meat was cut into leave shaped slices.
The duck skeleton and bones remained intact and were used for making a duck
soup. Following traditional method, green onions and white radishes were
also cut into long narrow slices. A couple of green onion and white radish
slices together with a piece of roasted duck slice were placed on a pancake,
Peking Duck sauce was also applied to the pancake, and they were all
wrapped together. Now, it is time to enjoy the meal!
鸭汤：鸭骨架没水中，文火炖45分钟以上。姜、葱切细碎，放碗中，再加几颗干龙眼，
盛入滚烫的鸭汤。一碗靓鸭汤即成~！
Duck soup: immerse the duck skeleton in water, slow cook for at least 45 min
. Add ginger pieces, green onion pieces, and dry longan to a bowl, then pour
boiling duck soup. Done!
Below is the recipe of Beking Duck in Chinese (from mitbbs food board):
方子是mitbbs food版精华区找的：
发信人: julia (呸呸), 信区: Food
标 题: 自做北京烤鸭全部过程--几乎完美无缺
发信站: Unknown Space - 未名空间 (Thu Jan 1 11:42:09 2004) WWW-POST
我在做烤鸭之前上网查了北京烤鸭的做法, 也看了"私房小菜"的介绍(在此谢过),还得
到一个朋友的宝贝经验.一共做了两次,第二次几乎完美无缺.发现不需吹气,鸭皮也会脆
,关键是用开水烫皮和刷麦牙糖的浓度. 要想保持鸭肉鲜嫩,要把烤箱条至低温相当时间
.具体原材料和步骤如下:
原材料:
1.鸭1只(3.5 --4.0 LB)
2.面包(见步骤)
3.甜面酱
4.葱
5.麦牙糖
6.面饼(如在南部,就用TACO的皮.在GROCERY STORE 能买到新鲜的.比如HEB)
6.姜
步骤:
1.完全解冻鸭子,除去内脏,切去鸭头,鸭翅上半部,鸭脚.
2.烧一锅开水,抬起锅直接往鸭皮上淋,看见鸭皮收缩,即换位置接着淋. 水一定要烫,如
果用勺子盛出来淋鸭子的话,在冬天水就凉了,但千万不要把鸭皮烫烂.不停换位置淋鸭
子,直到整只鸭的鸭皮收缩为止.
3.麦牙糖加水调匀,不要稠,用麦牙糖水刷鸭皮.
4.30分钟--1小时之后,直至鸭皮基本干了,再刷1遍麦牙糖水.
5.风干鸭子.用架子架起来晾干水气,可用瓶子放在鸭肚里,一可使鸭肚保持圆形, 比较
好看,二可帮助鸭子立起来如果你没有架子晾鸭子的话.通常我会在晚上开始收拾鸭子,
然后晾一整夜.第二早上,会看见鸭皮几乎干掉,与肉几乎分离.这样鸭皮不用吹气也能烤
脆.
6.在烤鸭之前,用面包浸水,塞到鸭肚内.传统的北京烤鸭需往鸭肚灌水保持鸭肉鲜嫩,很
难做到.经朋友推荐此发.功效相同,简单易行.
7.烤鸭又分为三个步骤:
1)400度,烤40分钟. 我用的烤盘自代架子,把鸭子平放到烤盘上.注意把鸭肚,肉多油多
的一面向上放,鸭脊背挨着架子放.整个过程会出很多油.
2)250度,烤1个小时.我用的鸭是3.5 --4.0 LB,如果鸭子较大,每增加1LB,约延长30分钟.
3)400度,烤30分钟,直至鸭皮呈浅褐色.取出鸭子翻面(这是唯一的一次翻面).400度,再
烤45分钟,直至鸭皮呈深褐色.关烤箱,取出鸭.
8.片鸭,切出鸭肉.把葱白切丝,加上甜面酱,面饼. 烤鸭做好.
9.鸭架汤:
用鸭架加水炖鸭架汤,没有任何添加物,大火约25分钟.如果有时间用小火更好,约45分钟.
在汤盆中,加入剁碎的葱叶(绿的部分)和姜末,然后把炖好的鸭架汤倒入盆中,加入少许
盐,一点点就够.千万不要放多盐,否则鸭架汤的味道会被破坏. | m*******r
发帖数: 7495 | 19 LZ最近要考托福，所以有怪英文穿插，见谅。。。 有好心人帮忙指点一下英文，不胜
感谢~~ | l**********r
发帖数: 1865 | | | | x****u
发帖数: 865 | | p********y
发帖数: 73 | | r***a
发帖数: 30 | | x*******2
发帖数: 456 | | L*****s
发帖数: 24744 | 25
有Chinglish的痕迹,还有句子累牍现象严重..
【在 m*******r 的大作中提到】
: LZ最近要考托福，所以有怪英文穿插，见谅。。。 有好心人帮忙指点一下英文，不胜
: 感谢~~
| a****j
发帖数: 1277 | | b*****e
发帖数: 585 | | y***n
发帖数: 699 | | r***a
发帖数: 30 | | m*******r
发帖数: 7495 | 30 谢谢
汗，一稿投了三个版，其他都没英文部分，怎么就这个带chinglish的被置顶了。。
看来小钻风很照顾我需要英文辅导的状况。。。
★ 发自iPhone App: ChineseWeb 7.3.1
【在 L*****s 的大作中提到】
:
: 有Chinglish的痕迹,还有句子累牍现象严重..
| | | m*******r
发帖数: 7495 | 31 我用蜂蜜代替的
同不知道在瑞士上哪买麦芽糖
★ 发自iPhone App: ChineseWeb 7.3.1
【在 r***a 的大作中提到】
: 麦芽糖在哪有卖的？英文叫啥啊？
| m*******r
发帖数: 7495 | 32 惭愧 咔咔
那你帮我发个包子吧
可年自己当斑竹的版面没法自己mark+包子自己的帖子 哈哈 --买买提防止版主腐败盗
用版面伪币
★ 发自iPhone App: ChineseWeb 7.3.1
【在 y***n 的大作中提到】
: 版主v5
| C****e
发帖数: 12294 | 33 看见这烤鸭了，谁还会注意文字？
【在 m*******r 的大作中提到】
: LZ最近要考托福，所以有怪英文穿插，见谅。。。 有好心人帮忙指点一下英文，不胜
: 感谢~~
| s******s
发帖数: 1266 | | f**********r
发帖数: 2158 | 35 赞！
a
skin
【在 m*******r 的大作中提到】
: 做过几次烤鸭了，但今天是我第一次严格按照北京烤鸭的方子来做。
: Although I had cooked roasted duck several times, it was my first time to
: try the famous Peking Duck recipe.
: 先是开水烫鸭，真的能看到皮收缩的！然后我刷了2遍调稀的蜂蜜（方子里用的是麦芽
: 糖），鸭肚子插啤酒瓶，立着让鸭子烘干：
: The first step was to use boiling water to shrink the duck's skin. It was a
: key technique to separate the skin from the layer of fat underneath the skin
: . This technique was intended to generate crispy and delicious duck skin
: after roasting. The duck skin was really shrinking when very hot boiling
: water had been poured onto it. After that, the duck skin was brushed with
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