華閱文章網1.北京烤鴨的做法（簡短）
北京烤鴨的做法詳細介紹
菜系及功效：京菜
北京烤鴨的制作材料：
主料：北京鴨1只，糖水，蔥，甜面醬，鴨餅.
教您北京烤鴨怎么做，如何做北京烤鴨才好吃
1、鴨去雙掌、鴨舌把空氣充入皮下。
2、取出內臟，用高粱桿支撐于脊骨和胸脯三岔骨之間；
3、由刀口處灌水，從肛門處放出，反復清洗干凈為止；
4、在頸上將鐵鉤斜穿頸上，將鴨掛起
5、用開水澆燙皮，使皮膚光滑緊繃
6、用糖水淋鴨身 7、將鴨子吹干
8、在鴨肛門做堵塞。灌入八成滿的開水，鴨入掛爐，烤至上色成熟時出爐。
9、將鴨切成片，食用時同蔥白段、甜面醬各少許，卷入鴨餅即可。
2.跪求
北京烤鴨是具有世界聲譽的北京著名菜式，用料為優質肉食鴨北京鴨，果木炭火烤制，色澤紅潤，肉質肥而不膩。它以色澤紅艷，肉質細嫩，味道醇厚，肥而不膩的特色，被譽為“天下美味”而馳名中外。
Beijing roast duck is the reputation of the world famous Beijing dishes, materials used for highquality meat duck Beijing duck, ruddy color, fruit charcoal grilled meat, fat and not greasy. With its red colour, taste mellow, tender meat, fat and not greasy characteristics, known as "the world 's delicacy".
中應對照
3.形容烤鴨的詞語
形容烤鴨的詞語有：一、津津有味[ jīn jīn yǒu wèi ] 1. 【解釋】：津津：興趣濃厚的樣子。
指吃得很有味道或談得很有興趣。2. 【出自】：漢·王褒《洞簫賦》：“哀悁悁之可懷兮，良醰醰而有味。”
3. 【示例】：話是這樣說，可是談起理論，許寧還是一套套地向道靜談得~，頭頭是道。 ◎楊沫《青春之歌》第一部第十二章二、垂涎欲滴 [ chuí xián yù dī ] 1. 【解釋】：涎：口水。
饞得連口水都要滴下來了。形容十分貪婪的樣子。
2. 【出自】：唐·柳宗元《招海賈文》：“垂涎閃舌兮，揮霍旁午。”3. 【示例】：但是在我這樣的一個窮小子看來，確覺得 這是一個不小的數目，而且老實說，確也有些~！ ◎鄒韜奮《經歷·貧民窟里的報館》三、膾炙人口 [ kuài zhì rén kǒu ] 1. 【解釋】：膾：切細的肉；炙：烤熟的肉。
膾和炙都是人們愛吃的食物。指美味人人愛吃。
比喻好的詩文受到人們的稱贊和傳訟。2. 【出自】：五代·王定寶《唐摭言》卷十：“如‘水聲常在耳，山色不離門’，又‘掃地樹留影，拂床琴有聲’……皆膾炙人口。”
3. 【示例】：一部~的《國風》與《小雅》，也是“三百篇”的最精采部分，便是詩歌合作中最美滿的成績。 ◎聞一多《歌與詩》四、甘旨肥濃 [ gān zhǐ féi nóng ] 1. 【解釋】：泛指佳肴美味。
2. 【出自】：南朝·梁·沈約《述僧中食論》：“擾之大者，其事有三：一則勢利榮名，二則妖妍靡曼，三則甘旨肥濃。”3. 【示例】：今欲以~皆充于祭，茍逾舊制，其何極焉。
◎《新唐書·韋綏傳》五、別有風味 [ bié yǒu fēng wèi ] 1. 【解釋】：風味：原指美好的口味，引伸為事物的特色。另有一種美好的口味。
比喻事物所另外具有的特殊色彩或趣味。2. 【出自】：清·李汝珍《鏡花緣》第五回：“此時只覺四處焦香撲鼻，倒也別有風味。”
3. 【示例】：酣眠固不可少，小睡也~的。 ◎朱自清《荷塘月色》。
4.英語介紹北京烤鴨
1. 烤成的鴨比生鴨重量減輕1/3左右，色呈棗紅，油潤發亮，皮脆肉嫩，腴美香醇，處焦里嫩，香氣撲鼻。
一般成品重2公斤左右，用刀片成柳葉片，以108片為合格，趁熱上席，當客片下，下刀快如閃電，片片帶皮，令人嘆為觀止。Roasted duck than duck weight about 1/3, color is red, shiny bright, crisp skin and tender meat, delicious taste, place Jiao tender, fragrant. The general yield of about 2 kg weight, leaf blade into, with 108 pieces of qualified, while it is hot on the table, when the guest piece, the knife as quick as lightning, patches of skin, it is as the acme of perfection. 2. "北京烤鴨"吃法多樣，最適合卷在荷葉餅里或夾在空心芝麻燒餅里吃，并根據個人的愛好加上適當的佐料，如蔥段、甜機醬、蒜泥等。
喜食甜味的，可加白糖吃，還可根據季節的不同，與以黃瓜條和青蘿卜條吃，以清口解膩。片過鴨骨架加白菜或冬瓜熬湯，別具有風味。
烤后的涼鴨，連骨剁成0.6厘米寬、4.5厘米長的鴨塊，再澆全味汁，亦可作涼菜上席。" Beijing duck " eat a variety, the most suitable folders or in the hollow sesame eat in the lotus leaf cake, and according to personal preferences with appropriate condiments, such as onion, sweet sauce, garlic and other machine. Eating sweet, can add sugar to eat, can also according to different seasons, with cucumber and green radish to eat, to clear the mouth of greasy. Tablets had duck skeleton with cabbage or wax gourd soup, do not have the flavor. Cold duck roasted, bone cut into 0.6 cm wide, 4.5 cm long duck pieces, and then poured the sauce, as well as the dish on the table. 3. 同學們，今天我給大家介紹的是北京烤鴨。
北京烤鴨是北京馳名中外的京菜代表之一。 講到北京烤鴨，那可是膾炙人口，盛名鼎鼎。
吃烤鴨，北京最著名的一家便是前門外的全聚德烤鴨店了，在那兒，每天應市的烤鴨約有百把只，人們吃烤鴨都要在前一二天預定，才能入座。 北京烤鴨味兒好，看相也好。
橘黃色的鴨皮里包著外脆內嫩的鴨肉，令人垂涎三尺。裹上蔥白、沾上甜醬吃更是滿口留香，異常鮮美。
北京烤鴨的做法非常復雜：先要把處理后的鴨子在入爐之前，灌進開水，這樣烤鴨子時，鴨子才會熟得快，也會使鴨肉外脆內嫩。接下來就是烤了。
鴨子進爐后，先烤鴨子被刀切了的右背側，使熱氣從刀口處進入鴨膛，把鴨肚子里的水煮沸。烤了6至7分鐘后，當鴨子右背側的鴨皮烤成橘黃色時，就翻過來，用火烤鴨子的左背側3至4分鐘，然后烤鴨背4至5分鐘，接著就照上面的步驟循環地烤，直到鴨肉全部上色成熟為止。
這樣烤出來的鴨子，鴨皮鮮黃松脆，肉質鮮嫩。這樣，烤鴨就做好了。
烤鴨上桌后，有專業的切割員把鴨肉切成薄薄的肉片，包在鴨肉外面的薄餅也講勁道。吃完鴨子后剩下的鴨架子可以加上嫩豆腐或黃牙白做成湯，鴨油能用來熬蛋，做成布丁似的菜，吃起來也妙不可言。
吃烤鴨時也挺有講究。我喜歡把鴨片沾上甜醬和蔥白來吃，真是“口水直流三千尺”呀！難怪北京烤鴨有“天下第一美味”、“京師美食，莫過于鴨，而炙者尤佳”的贊語呢！ 同學們，聽了我的介紹，你們是不是也“口水直流三千尺”了呢？那就趕快行動起來，向著“北京烤鴨”進軍吧。
The classmates, today I give everybody introduction is Beijing roast *g roast duck is one of the famous cuisine is representative of *g roast duck, it is win universal praise, fame Ding ding. The roast duck, one of Beijing's most famous home is outside the front door of the Quanjude roast duck restaurant, there should be the duck, about 100 only every day, people eat roast duck are scheduled for the first one or two days, can seat. Beijing roast duck taste good, looks good. Orange duck skin wrapped in crisp outside and tender inside the duck, a drool with envy. Wrapped in white, with sweet sauce to eat is full of fresh, delicious *g roast duck is very complex: first put the processed duck in the furnace before, into the boiling water, such as roast duck, the duck will be cooked quickly, also can make the duck crispy outside and tender inside. The next step is to bake. The duck into the oven, bake the right dorsal duck was cut, so that the hot air from the mouth into the chamber to duck, duck belly in boiling water. Bake 6 to 7 minutes, when the dorsal duck right skin duck baked into orange, turned on, the left dorsal roast duck for 3 to 4 minutes, and then roast duck back 4 to 5 minutes, then according to the above steps until the duck cycle baked, all color maturity. This baked duck, duck skin fresh pine crisp, fresh meat. In this way, the roast duck is done. Roast duck on the table, there are professional cutting member of the duck meat cut into thin slices, wrapped in duck out pizza also speak effort. The remaining after eating duck duck shelf can be added to the tender bean curd or yellow teeth white soup, duck oil can be 。