Pigeon practice
First, the practice of frying young pigeons.
Materials: 500g squab 1, egg1; 250g of starch, bread crumbs, soy sauce, yellow wine, sugar, salt, onion ginger, salt and pepper, peanut oil or soybean oil.
Processing method: Slaughter a young pigeon, unhairing and eviscerating it, splitting it in two from the back, boiling it in boiling water at 100℃ for about 10 minute, taking it out, cooling it thoroughly, and soaking it in seasoning for about 1 hour. The seasoning is made of salt, soy sauce, sugar, wine, onion and Jiang Mo. Pigeons are required to be soaked in seasoning inside and outside, so they need to be turned twice in the middle, and the eggs are scattered, mixed with starch to make a paste and smeared on the pigeon skin; Then sprinkle with bread crumbs and fry in a heated peanut oil pot. Don't be too angry. When they are fried to golden brown, they can be served in a plate dipped in pepper and salt.
Making method of salt and pepper: take 5g of pepper and salt 10g, put them in an iron pan and bake them with low fire, then take them out and grind them, then dip them in water.
Second, the practice of braised pigeon in oil
Ingredients: 500g young pigeons, 2g eggs, 250g crude oil or soybean oil, soy sauce, salt, sugar, yellow wine, starch, onion, ginger and pepper.
Processing method: 2 young pigeons are slaughtered, unhairing and eviscerating, each young pigeon is cut from the back and divided into two parts, and the pigeon meat is tapped lightly with the back of a knife to soften the meat fiber. Beat the eggs, mix the yolk with 2 tablespoons starch, spread them on the pigeon meat, fry them in a heated oil pan until they turn yellow, and take them out.
In another deep pot, put 1 bowl of boiling water, add 10g sugar, 2 tablespoons soy sauce, 2 tablespoons wine, onion, ginger and pepper powder, and a little salt. Stew the fried pigeon meat in a pot. When the meat is tender, dry the juice and pour it on the pigeon meat.
Third, the practice of crispy squab
Ingredients: 500g of 2 young pigeons, 50g of maltose, 5g of vinegar, 250g of crude oil or soybean oil and 200g of marinade.
Ingredients: star anise, licorice, cinnamon, clove, onion, ginger, wine and water 200g.
Processing method: firstly, prepare the marinade, cook for half an hour, turn off the fire, soak the squab in the marinade for half an hour, take it out and drain. Add vinegar to maltose, mix well, spread it on pigeon skin, fry it in hot oil pan until golden brown, and tear it with your hands while it is hot, which has a special flavor.
Fourth, the practice of imperial concubine young pigeons.
Ingredients: 2 young pigeons 500g, bamboo shoots 100g, soy sauce, yellow wine, onion, ginger, raw flour, salt, peanut oil and 5 mushrooms.
Processing method: After the pigeon is slaughtered, it is unhairing, eviscerating, rinsing, cutting into large pieces, adding soy sauce, wine, sugar and salt and soaking for half an hour. Cut bamboo shoots into diamonds and mushrooms into strips for later use.
Take 50 grams of peanut oil, heat it in an iron pan, first add onion and ginger, then stir-fry squab until the meat is cooked, then add bamboo shoots and mushrooms, stir-fry, add a small amount of soup, then move it to a casserole, simmer for half an hour, turn it over for 2-3 times, and add a little monosodium glutamate and corn flour before eating.
V. Practice of Roasting Pigeons
Ingredients: pigeon 500g, crude oil 500g, black pepper, cornmeal, refined salt, sugar, soy sauce, tomato sauce and onion.
Processing method: Slaughter the pigeon with internal organs, blow dry, smear soy sauce on the inside and outside, marinate for half an hour, fry in an oil pan for 2 minutes, take it out until it is golden yellow, leave a little oil in the pan, and add shredded onion to stir fry slightly. Then put the squab and other seasonings into the pot, so that the salt, sugar, lemon juice, pepper, tomato sauce and so on are boiled into juice and evenly spread around the squab.
Sixth, the practice of steaming pigeons
Ingredients: 500g squab 1, lily, fungus, mushroom, ham, ginger, onion, wine, salt and oil.
Processing method: soak Lily, Auricularia auricula and Lentinus edodes, and wash them for later use. Slice onion and ginger. Pigeons are cleaned by removing hair and internal organs, cut into 4 pieces, add onion, ginger, wine and salt, and marinate for half an hour. Put the marinated pigeon pieces into a pot, put the golden needle, fungus and mushrooms into a steamer, steam with boiling water for about 12~ 15 minutes, and then take them out and pour some sesame oil on them. You can eat them.
Seven or three pots of pigeon practice.
Ingredients: 2 squab, onion, ginger, sugar, wine, sesame oil, soy sauce and salt.
Processing method: cut the squab into blocks, put it in a small pot with auxiliary materials, and cook the soup in the pot with slow fire until it is dry (without adding water).
Eight, the practice of braising young pigeons.
Ingredients: 2 young pigeons, onion, ginger, soy sauce, star anise, sesame oil and a little salt.
Processing method: cut the squab into pieces, put it in a pot, add ginger, onion, pepper, soy sauce, salt, water and star anise, and cook until it is 80% rotten. Sprinkle some sesame oil before eating, which is more fragrant.