Wannan girke-girke mai kyau na Cakesese rock duck zai sa mikiya mai launin fata, mai launin ruwan kasa mai launin ruwan kasa, wanda ake gani yana rataye a cikin windows na kasuwancin Asiya da yawa.
Yana da kullun fata wanda yake fitowa daga iska ta bushe duck (wanda zai dauki akalla sa'o'i hudu) kafin ya cinye shi, don haka shirya daidai. Naman mai nama da nama mai sauƙi ne ya fito daga marinade a cikin rami kuma ya shiga a saboda haka ba ya fita a lokacin dafa abinci.
Da farko kunya, dukan tsari zai iya zama barazana amma idan aka rushe cikin matakai, yana da sauƙi tsari. Da zarar duck ya bushe da iska, ya dauki kimanin sa'a daya zuwa gasa. Ana iya cika dukkanin tsari a rana daya.
Abin da Kayi Bukatar
- 1 (4.5-laban) ƙuƙumi (tanda-shirye)
- 2 teaspoons gishiri
- Ga Marinade:
- 1 man shanu
- 1 tablespoon kore albasa (finely yankakken)
- 1 teaspoon Ginger tushe (finely yankakken)
- 1 tablespoon tafarnuwa (minced)
- 1 tablespoon superfine sukari
- 2 teaspoons shinkafa na kasar Sin (ko bushe sherry)
- 1 tablespoon rawaya wake miya
- 1 tablespoon
- hoisin miya
- 2 teaspoons
- biyar-kayan yaji
- Ga Glaze:
- 4 tablespoons maltose syrup (ko zuma)
- Zabin: 1/2 teaspoon jan abincin launin abinci
- 1 tablespoon shinkafa vinegar
- 1 kofin ruwa mai dumi
Yadda za a yi shi
Shirya Duck
- Tsaftace duck sosai. Cire samfurori na fure da kuma lumps na mai daga ciki. Pat bushe tare da tawul na takarda.
- Gishiri gishiri a kan dukan duck kuma sanya shi a cikin firiji don 2 hours.
Yi Marinade
- Yanke man a cikin karamin skillet. Ƙara albasa, albasa, da tafarnuwa da sauté har sai m. Ƙara ƙaramar sukari, madarar shinkafa na kasar Sin, ruwan wake maiya mai yalwa, sauya sauye, da ƙanshin furanni guda biyar, da motsawa da kyau, da kuma kawo wa tafasa.
- Rage zafi kuma simmer 2 zuwa 3 minutes. Cire daga zafin rana kuma ajiye.
Blanch Duck
- Cire duck daga firiji kuma ƙulla wuyansa da kirtani.
- Zuba ruwan da aka shayar da shi a cikin rami na duck kuma ya kwance shi a tsaye.
- Ka kawo babban ɗigon ruwa na tafasa da kuma sanya dutsen cikin ciki, riƙe da kafafu, da kuma amfani da ladle, zuba ruwa mai tafasa a kan duk wani abin da aka fallasa daga duck har sai fata ta kwanta. Wannan zai ɗauki 'yan mintoci kaɗan. Cire kuma bushe da kyau.
Air Dry
- Sanya kwanon rufi a ƙarƙashin duck don kama duk wani direbobi kuma rataye shi a kan ƙuƙwalwar S-shaped.
- Dry a cikin iska da wuri mai sanyi don akalla 4 zuwa 5 hours.
Yi Glaze
- A cikin karamin kwano ko saucepan kwashe maltose ko zuma, zabin jan abinci mai launi, da shinkafa vinegar a ruwan dumi.
- Cire shi a duk faɗin duck-dried, kuma sake maimaita sau biyu.
Gudu Duck
- Yanke tanda zuwa 400 F / 200 C / Gas 6. Haɗa gwanin duck daga saman raga, kuma sanya wani tudu daga ruwan zãfi a kasan tanda.
- Goma na tsawon minti 25, tare da rabi da sauran gurasa. Rage zafi zuwa 350 F / 180 C / Gas 4 kuma ka dafa don karin minti 30, kazalika tare da sauran gurashin glaze. Anyi duck din lokacin da ma'aunin ma'aunin zafi da aka karanta a cikin bangare na cinya ya ajiye 175 F / 80 C.
Ku bauta wa Duck
- Cire duck daga tanda kuma bari shi huta minti 10.
- Wurin duck a cikin kwanon rufi mai laushi da lebe da maciji na kirtani, yarda da ruwan 'ya'yan itace cikin ruwa.
- Sanya duck a kan yanke katako kuma a yanka a cikin nau'i-nau'i.
- Idan ana so, canja wurin juices zuwa karamin saucepan, cire kitsen mai, kuma kawo zuwa tafasa. Rage zafi kuma sauƙaƙa minti 2 don mayar da dadin dandano. Yi aiki a cikin jirgin ruwa mai zurfi tare da duck.