The slaughtered duck needs to wash the duck cavity, duck neck and duck beak, and then take out the back intestine and the soft tissue in the cavity until the duck skin is free of blood and there is no residue in the duck chamber.

When the duck was ready, Liu Mang carried it into the kitchen, put water in a pot and boiled, added a large spoon of starch syrup, and made it into starch syrup. After the water temperature has cooled slightly to more than 80 degrees, then lift the duck's neck, dip the duck in, scoop up the syrup with a frying spoon, and pour it evenly on the duck.

The advantage of this is that the duck's skin is smooth, tightened and not loose. At the same time, the caramel can also put a protective layer on the duck's skin, and when it is roasted in the oven, it will be roasted with a beautiful red and bright color.

After the three fat ducks were scalded, Liu Mang hooked his neck with the iron hook of drying bacon in the kitchen, hung it above the stove, and dried it.

"Brother Mang, when does this duck have to be roasted?" Wu Jing and Jeba walked into the kitchen one after the other.

"I'm in a hurry to eat hot tofu, and the duck has to be windy for a while before it can be put in the oven. It's still early, so I'll make a lotus leaf cake with duck meat. ”

After speaking, Liu Mang took a stainless steel basin, poured about a pound of flour, and then lifted a pot of boiling water, and stirred it with chopsticks while pouring it.

The lotus leaf cake that comes with 'Kyoto Roast Duck' is made with all-purpose noodles, which require three points of hot noodles and seven points of cold water. In this way, the dough can be elastic and non-sticky.

After blanching the noodles in the basin slightly, Liu Mang added the flour again and added cold water. Stir slowly and knead into a dough with your hands.

"Brother Mang, we can't always watch, is there any work we need to do?" asked Wu Jing on the side.

"In this case, you can help me go to the vegetable garden to pick a few cucumbers, pull a few green onions, and dig a few heartfelt radish, and wait for the roast duck to be roasted and used as a side dish." ”

"Okay!" The thought of having roast duck to eat at night made Wujing and Jeba both full of energy.

After the two of them left, Liu Mang took the kneaded dough out of the basin, sprinkled some dry flour on the cutting board, and began to knead it vigorously.

Whether the lotus leaf cake is made has gluten or not, it depends on how much effort the chef is willing to put into it. Generally speaking, it is best to knead the dough until it is pinched and pulled by hand.

"Smack!" After kneading for about half an hour, the dough that was already strong was thrown heavily on the board by Liu Mang, then kneaded into long strips, and then pulled into a mixture.

"Brother Mang, is this enough?" Wu Jing and Jeba returned.

"Well, that's enough. Liu Mang glanced at it: "You go and help me move the smoker out of the grocery room and wipe the ashes inside for me." ”

"Okay!" Wu Jing and Jeba replied, and went out to work again.

Liu Mang took the rolling pin, first flattened the agents one by one with his hands, then brushed a layer of clear oil on one side with a brush, and then stacked the two flattened agents together and rolled them into thin cakes with a rolling pin.

'Kyoto roast duck' is not only eaten in a regular way, but also the lotus leaf cake eaten with rolled duck meat. Nowadays, some diners always think that the thinner the lotus leaf cake, the better, but if the dough is too thin, it will always lack a bit of wheat aroma, and it will not be able to neutralize the taste of duck meat, which is a bit more than worth the loss.

The thickness of the dough rolled out by Liu Mang is about two millimeters, just the size of a rice bowl, and this thickness and diameter are the most suitable for wrapping duck meat.

"I think it's enough to eat. "After rolling out a large ball of noodles, more than 200 lotus leaf cakes appeared on the board. However, Liu Mang is still a little unsure in his heart, with Comrade Jeba's big belly, can these cakes be eaten at the bottom?

"Forget it, you can't eat good things to the top, you have to keep some thoughts. A smile appeared at the corner of Liu Mang's mouth: "If it's not enough, it's not enough." ”

Turn on the heat, set up the pot and brush the pan with a layer of clear oil. Wait for the temperature to rise in the pan, and use chopsticks to pick up the rolled dough and put it in the pan.

The best lotus leaf cake must be fried in a pan, and now some crooked roast duck restaurants are putting the whole stack of lotus leaf cakes into the steamer to steam in order to save trouble, which not only affects the taste, but also disappoints many diners who go to eat roast duck.

His behavior not only completely violated the conscience of the chef, but also ruined the reputation of this famous dish.

Yellow dots can be seen on the surface of the lotus leaf cake due to uneven heat. The taste is soft and fragrant, with a hint of toughness. In this way, the crispy and fragrant roast duck can be called a must.

"Brother Mang, it's so fragrant!" The aroma of the baked dough attracted two foodies, Wu Jing and Jeba, who sniffed and walked into the kitchen.

"You can try a piece. Wu Jing rubbed her hands and asked.

"You can taste it, you have to wash your hands first. Seeing that Wu Jing's hand that had just wiped the stove was about to grab the dough directly, Liu Mang couldn't help but glare at him fiercely.

"Hey...... I couldn't hold back for a while. Wu Jing laughed, walked to the kitchen sink, washed her hands, and couldn't wait to grab a piece of bread and put it in her mouth and chew it.

"Hmmm! it's fragrant and soft!

In addition to flour, there were no condiments in the dough, but it was the pure wheat aroma and the sweetness of wheat that made Wu Jing nod her head again and again, and couldn't help but grab another piece and stuff it into her mouth.

"I'll taste it too. Jeba also washed his hands, grabbed a piece of bread and took a bite.

"Awesome! It's much better than bread!" Comrade Jeba smiled and moved his hands again and again.

"You two treasures, what's so delicious about the smooth cake?" Seeing that the two of them couldn't stop eating it, Liu Mang scolded with a smile: "I'm going to start roasting duck later, don't you keep some stomach?"

"Yes, yes, yes! Hearing Liu Mang say this, Wu Jing hurriedly stopped, looked at the bread in the basin and swallowed and foamed: "Jeba, don't eat it, the main dish hasn't been cooked yet." ”

"OK!OK!" Jeba replied, grabbed the two pieces of bread again, and nodded repeatedly: "Just eat the last two, just eat the last two......"

After baking all the dough cakes, Liu Mang took out a box of charcoal from under the kitchen stove and walked outside.

The charcoal of roast duck is also very particular, and it must be baked with charcoal made of fruit trees such as jujube trees and pear trees. In this way, the natural fishy smell of the duck can be suppressed, and the roast duck has a fruity fragrance, and the taste will be more wonderful when you taste it carefully.

Fortunately, Han Shaobai himself is an expert in eating, and there is no shortage of good fruit charcoal in the temple kitchen he arranged, which saves Liu Mang a lot of work.

Light the charcoal, stuff it under the tin stove and preheat it. Liu Mang returned to the kitchen, took the three air-dried ducks above the stove, stuffed the ducks ** with a short wooden stick, and then poured boiling water from the knife edge under the wings.

This method not only prevents the duck from losing water due to being roasted, but also allows the duck's skin to swell without being roasted softly, and the roasted duck skin is very thin and crispy, which becomes the best part of the roast duck.