How does Hong Kong-style roast duck use traditional techniques to achieve perfect color?

Today, let's talk about fast food. It is not difficult to understand that cooking Hong Kong-style roast duck and roasted meat will win more consumers for you. The same is true of the technical formula of Hong Kong-style roast duck in the sales process. If it sells well, it must be related to coloring. Good color is an important condition for selling well.

Roast duck is a part of Guangdong Cantonese cuisine. Its formula is unique and delicious, but it was later classified as Cantonese cuisine. It is also famous in Cantonese cuisine. Hong Kong-style roast duck sells well. As a result, roast duck technology directly affects Cantonese cuisine and leads Cantonese cuisine to the world. In recent years, with the development of economy and the change of people's consumption concept, Hong Kong-style roast duck technology has been loved by more and more people as a gourmet feast. This is not difficult to understand. In recent years, there are more and more Hong Kong-style roast goose fast food restaurants, most of which are favorite foods of working class.

Secondly, talk about coloring Hong Kong style. Generally speaking, there are two ways to color Hong Kong-style roast goose. One is to use the firing principle to carry out traditional coloring with sugar; Is to use paint. When training in our training institutions, students are generally recommended to color with sugar. This is a traditional craft, which is different from some people in modern society who use various pigments to color!

Furthermore, Hong Kong-style recipes are not difficult to find. All kinds of food in the society look bright and ruddy, but they are all made of pigments. Friends who don't know may think that pigment is not fragrant, but as long as you know it, pigment contains many harmful ingredients, which will endanger our health if used every day; If the food pigment is colored, the color of the cooked duck technical formula looks unnatural and abnormal.

Let's call it a day. For more information, please continue to pay attention to the Guangdong-Hong Kong Roast Meat Forum.