Main material: a squab.
Ingredients: a pot of old bittern (please see here for making bittern: open a pot of golden bittern, handed down from generation to generation), honey, lemon juice and soy sauce.
How to cook roasted squab?
1. Wash the squab, blanch it, put it in a boiling brine pot, slow fire 12 minutes, turn off the fire and soak it for more than two hours, then take out and drain the brine. In the meantime, if the marinade can't completely drown the squab, it needs to be turned over two or three times to make the squab taste all over.
2. Take a proper amount of honey, lemon juice and soy sauce, mix them evenly and smear them on the squab, and then wipe them again after a little drying. The bottom is padded with tin foil to prevent oil from dripping directly on the chassis during baking, and the oven is preheated to 180 degrees.
3. Where the bone protrudes and is easy to paste, it can be wrapped in tin foil and baked in a preheated oven for about 20 minutes. Pigeon skin can be brittle. Turn it over in the middle and brush it with pure honey again.
skill
1, if there is no old gravy, just open a new pot according to the method linked in my ingredients, but the taste will be slightly discounted.
2. Adding lemon juice or vinegar can make pigeon skin more brittle, as can roast chicken and duck.
3, honey is to help color, and more importantly, to increase flavor. I like sweet barbecue, which neutralizes the taste of barbecue and tastes softer.
The squab itself is not big, and it needs to be roasted later. The marinating time should not be too long, otherwise it will affect the taste.
The temperature and time can be adjusted according to your own oven. Pigeons are marinated and baked until the skin is brittle and colored, and then cooked.
6, brine can not be too salty, because pigeon meat itself has a special sweetness, too salty will grab the taste. People with heavy tastes can have another plate of salt and pepper as a dip.
7. If there is no oven, the third step can be changed to frying: put a little more oil in the frying pan and use half-frying to achieve the purpose of crispy skin and coloring.