Cricket duck roll
By VicentaLakin
Lately, it's been watching "The Top Cook" on the East Watch. The top cook -- what an honor for food-loving people! So many cookers come together to work for the same dream. Every one of them insists, every one of them persists, I admire and move. Every time you see the food people on the second floor, you're happy for them! It is also regrettable for those who left. Food routes are not the best, they are better, they require constant search, constant practice and efforts to give food the most beautiful soul. I'm not very good at cooking, but I've always liked cooking, watching the smiling face where the kids eat their eyes up, watching their family sweep the disks, watching their faces when they're satisfied. So I've been trying to stand still behind them and do the best I can. It's been made recently, and the bread is a fragrance of roasted duck. It's covered with egg fluid and breadbread, and it's fried with a boiler, which is called "cracked duck roll" because the skin is so thin。
Recipe Recommendations
- Roast duck legs 1 big
- corn appropriate amount
- carrots appropriate amount
- pea appropriate amount
- eggs one
- dumpling skin appropriate amount
- bread crumbs appropriate amount
- salt 1 teaspoon
- sweet sauce 2 tablespoons
Steps for Cricket duck roll
1
Make roasted duck legs first, not within the above. Duck legs are washed and water is dried with kitchen paper。
2
An eight-point and 10-carb peppers are ready, with a proper amount of ginger, onions, two spoons of raw and two spoons of old flat. ♪ It's always the same ♪
3
The duck's leg was placed in a large plate, and two spoons of wine were put into it, with the addition of crumbs of ginger, onion white, and eight horns and peppers。
4
It's a smooth one。
5
Add mixed raw and old screeching, flattening the two sides of the duck leg, covering it with a protective membrane for two hours in the fridge (better one night if time allows), flipping it out twice in the middle, picking out the salted duck to dry it naturally where it is cold and airy, and then mixing honey with white vinegar and rubbing it on the skin of the duck。
6
Put it in a pre-heated oven, with the skin facing up, 180 degrees, and about 20 minutes each. (depending on the home oven)
7
Boiled duck legs. "The skin is so thin that the baby strips off a small piece."
8
A few fresh corns, carrots and peas and dumplings。
9
The pot boils water, transfers a spoon of salt, puts corn, carrots, peas ripe, fragrances, and extracts a spare。
10
Take the roasted duck, cut into smaller pieces and put it in the bowl。
11
Put two spoonfuls of sweet noodle sauce with corn, carrots, peas。
12
Smash it with chopsticks。
13
Put the dumplings to a thin, but do not break. Take a piece, put a proper amount of roasted duck。
14
Roll your head up, and then we'll fold。
15
Keep it rolling. Keep it tight, not too loose。
16
Roll all the roasted ducks in turn。
17
When it's rolled, it's put in the whole whole egg fluid that's mixed。
18
It's not like I'm going to have to go to school。
19
It's been a long time since I've been able to get to the bottom of my skin. Don't get too hot for bread
20
The roasted duck rolls are made, and the oil is sucked out of the paper so that you can set the table. "Don't blow it too old, it'll be fine, don't worry about it, it's ripe"
21
Dry the oil with kitchen paper, just stick to the plate you like。Cricket duck roll Make Tips
Poetic heart phrase:
1: If the oven is big enough, you can roast one or half ducks at a time. This is more cost-effective. I saved one duck leg and cooked the rest.
2: Because both soy sauce and soy sauce have salty taste, I didn't put salt in when marinating the duck. If the taste is strong, I can add some.
3: Honey can also be diluted with water. If white vinegar is added, the skin of the roast duck will be crispy.
4: When making roast duck meat, the dumpling skin should be rolled out thin so that more stuffing can be wrapped and crispy only after frying.
1: If the oven is big enough, you can roast one or half ducks at a time. This is more cost-effective. I saved one duck leg and cooked the rest.
2: Because both soy sauce and soy sauce have salty taste, I didn't put salt in when marinating the duck. If the taste is strong, I can add some.
3: Honey can also be diluted with water. If white vinegar is added, the skin of the roast duck will be crispy.
4: When making roast duck meat, the dumpling skin should be rolled out thin so that more stuffing can be wrapped and crispy only after frying.