Pigeon of wonderful age
Wen|Jasmine
There was once a joke that a couple traveling in a foreign country, years of infertility to go to the doctor, and then find out the reason is to eat a lot of pigeons released in the square, in order to control the number of pigeons, those pigeons are fed with contraceptive pills, the couple ate pigeons so that lead to infertility.
Regardless of the true extent of the matter, many people will have a misunderstanding of eating pigeons, thinking that pigeons can be eaten. Including some will say, Guangdong people really what also can eat, so lovely pigeons obviously flying in the sky also used to eat.
Pigeons have flying pigeons and meat pigeons, flying pigeons, also known as racing pigeons, generally only as carrier pigeons or ornamental pets, their bones hard meat, even if cooking is difficult to have a taste, so the general public will not use pigeons to cook. Meat pigeons are also known as ground pigeons, although the same as pigeons, but the fate is not the same, they are doomed since the birth of the time to be used to eat after growth.
As the saying goes, pigs should be old and pigeons should be young. Meat pigeons are used for food for a shorter period of time on average, so they are also known as pigeons or pigeons of a good age, and pigeons can be used for food for 23-30 days, and if they are bred for a longer period of time, they become old pigeons, which are suitable to be used for stewing rather than cooking.
For pigeon quality requirements, to achieve tender meat and bone crisp, flavorful, containing fat and water ratio should be moderate, the traditional concept of pigeon as a tonic, there is a "pigeon better than nine chickens," said.
Guangdong pigeon varieties in Zhongshan Shiqi farmed by the most well-known, this pigeon is through the foreign Chinese will be the local pigeons and the United States of America's large pigeons optimized varieties of crossbreeding, generally to the origin of the "Shiqi pigeon," as the name. In addition, there is also a catering company to run their own pigeon farms, they use the French French ancestor of the Tecson pigeon king and the French ancestor of the Carnival pigeon, these two varieties of pigeons will be slightly longer, in the reach of the 45 days to consume the best.
The pigeons will be divided into quality, not only the breeding time, but also with the weight of the specifications, the weight of about 500 grams of pigeons known as top pigeon, also known as the pigeon king; large pigeons are about 400 grams, pigeons are 300 grams; 200 grams of pigeons known as BB pigeons, that is, is very small pigeons. Pigeons can be cooked in any way you like, basically anything a chicken can do, a pigeon can do.
In the many pigeon dishes, "braised pigeon" may be the most familiar, this dish of braised and traditional cooking in the sense of "braised" is two different things, chopping pieces of red stew with juice called braised, and then braised pigeon using the brine, deep-fried, baked method, there is a brine and then fried method. The last step of braised pigeon is frying, so the skin is especially crispy, so it is also known as crispy pigeon,
The test of the quality of "crispy pigeon" is "crispy skin, fragrant bone, tender and juicy meat", to do this, the standard is "crispy skin, fragrant bone, tender and juicy meat", to do this, it is not a good choice. "To do this is also a very test of merit, the first pigeon into the brine immersed in nine mature, many people may think that the volume of pigeon is smaller than the chicken, so it is logical to dip the time is shorter than the chicken, this is a misunderstanding, because of the difference in the texture of the fibers, the speed of heat transfer is not the same, dip the chicken time is shorter than that of the immersion of pigeon; brine pigeon should be coated with sugar water, hung in a ventilated place to dry, and the time is shorter than that of the chicken. Hang to dry in a ventilated place, when the guests order, put on the top of the frying pan, with hot oil constantly dripping pigeon, so that the pigeon evenly colored into an attractive sauce red, in the process of dripping oil, to use a needle to puncture the skin exhaust, otherwise it will make the skin cracked, which will also make the pigeon skin crunchy effect to achieve the best, "lock juice" and "crispy fried" and "fried", and the "crispy fried". Locking the juice" and "crispy frying" are the technical keys to making braised pigeon. Brine dip pigeon can be batch production, but the pigeon's degree of rawness and air-drying procedures should be properly mastered, otherwise too dry, there is no gravy, too wet, it is more difficult to crispy. Because of the different seasonings used, there are also many different names for braised pigeon dishes, such as Garlic Pigeon King, Southern Milk Hanging Braised Pigeon, and so on.
If you want to have tender meat juice and are afraid of fire, you can eat pigeon in marinade and pigeon in Swiss sauce, "Swiss sauce" is a funny word in translation, it has nothing to do with Switzerland, it is the marinade sauce recipe is different. This is pure brine dip, pigeon is rarely made into white cut.
If you are interested in the pigeon nourishing effect, can be used to make stew or soup dishes, such as shark's fin soup dip pigeon, with herbs dip pigeon. However, the stink of pigeon is actually very heavy, so in cooking pigeon will be used in the good Chenpi to seclude the flavor, it is said that dip white cut chicken brine is the longer the better, but dip pigeon brine can not be so.
If it is used for stir-fry, the meat will be taken to make pigeon breast, and the same pigeon breast can also be used to make cakes, for example, to replace the ice meat in the chicken cake to make pigeon breast cake, and can also be made into moon cake filling.
In earlier years, there were pigeon themed restaurants where the pigeon was dipped in a variety of herbs and other meat and vegetables were added to the meat for shabu-shabu, and there were also pigeon hot pot restaurants that emphasized the concept of health care. After that, there are also braised pigeon, salt-baked pigeon, big pigeon rice themed restaurants, with a relatively new business model to open a chain of restaurants.
Pigeons are quite natural, in addition to being carefully cared for, but also to eat natural organic grains, so people believe that pigeons are very warm and tonic food, as a wonderful pigeon, wonderful food.