1, "Crispy pigeon" is a traditional dish in Cantonese cuisine, belonging to Cantonese cuisine. It has the characteristics of crisp skin, tender meat, red color and delicious taste. Eating regularly can strengthen the body, clear lung and smooth qi. With the continuous development of cooking technology, three cooking methods have gradually formed: cooked frying, raw frying and baking. Either way, pigeons are hung with crispy water after a series of processing. The finished product is crisp outside and tender inside, bright red in color and rich in fragrance. The production process of these three methods is not complicated, but it is not easy to achieve the ideal effect.

2. Chef Fu Ruitao (formerly known as Fu Zhiwei), the hometown of chefs in China, published a technical paper entitled "Three Methods of Making Crispy Pigeons" in the 12 issue of Oriental Cuisine in 2007, detailing the manufacturing technology of crispy pigeon, which was widely recognized by the industry. So far, the practice of this dish has been unified and the production standard has been improved.

3. The so-called squab is the squab whose growth period is about 25 days. Petite figure, but full breast, with fresh meat, rich nutrition, easy to digest. It is best to choose a squab with a net weight of 6 to 7 Liang each. To identify old and tender pigeons, we can first observe the epidermis of pigeons, and the pores on the epidermis are small, uniform and smooth, indicating that pigeons are tender; You can also lift the sternum with your fingers. The sternum feels soft, indicating that pigeons are tender, whereas the meat is older. Also pay attention to whether the pigeon skin is intact, otherwise it will affect the beauty of the dishes.

Primary processing of squab: Generally, pigeons sold in the market are slaughtered. When you buy it, you only need to clean up the esophagus, trachea and excess internal organs, remove the fluff, but don't break the skin. Then soak in clean water for more than 20 minutes to remove blood for further treatment.

Second, the nutritional value of crispy squab

Coriander is warm and sweet, which can strengthen the stomach, promote digestion, perspire and penetrate rash, induce diuresis, relieve constipation, dispel wind and detoxify. "Compendium of Materia Medica" says: "Coriander tastes fragrant, connecting the heart and spleen inside and reaching the limbs outside." The doctor's mirror of Roche Club said, "Get rid of unhealthy qi, dispel cold, fever and headache, eliminate grain and accumulate food, facilitate defecation, remove clouds and get acne rash." Modern research has found that the fragrance of coriander and its good name mainly come from its volatile oil and volatile aromatic substances. Coriander is rich in nutrition. Coriander contains vitamin C, carotene, vitamin b 1, b2 and so on. It is also rich in minerals such as calcium, iron, phosphorus and magnesium. Coriander also contains potassium malate and so on. Coriander contains much more vitamin C than ordinary vegetables. The average person can meet the human body's demand for vitamin C by eating 7 ~ 10g coriander leaves. Carotene in coriander is 10 times higher than that in tomato, kidney bean and cucumber.

Third, the role of dietotherapy:

1, Chinese medicine believes that pigeon meat is salty, flat and non-toxic;

2, it has the function of nourishing liver and kidney, can replenish qi and blood, help poison and expel pus;

3. It can be used to treat malignant sores, chronic diseases, thirst and other diseases.

4, regular eating can strengthen the body, clear the lungs and smooth the gas.

5. It is effective for those who are weak due to kidney deficiency, uneasy mind, children's growth and development, and physical exhaustion.

Dove meat is salty, flat and non-toxic; Has the functions of nourishing liver and kidney, nourishing qi and blood, supporting toxic substances and expelling pus; Can be used for treating malignant sores, chronic diseases and thirst. Eating regularly can strengthen the body, clear lung and smooth qi. It is effective for people with kidney deficiency and weakness, restless mind, children's growth and development, and physical exhaustion. Pigeon bone is rich in chondroitin, which can increase skin elasticity and improve blood circulation if eaten regularly. Pigeon meat contains more branched-chain amino acids and arginine, which can promote the synthesis of protein in the body and accelerate wound healing.