There are many people who raise pigeons, and we can often see them.
Since ancient times, there has been a saying that "one pigeon is better than nine chickens," which shows that pigeons have high nutritional value. So have you ever eaten pigeon meat? What are the nutritional values ??of pigeon meat? Today I will give you the most delicious pigeon meat.
Method! How to make pigeon meat There are many ways to make pigeon meat. When we choose, we can choose according to our own preferences. However, when making, we must pay attention to the combination of ingredients. When making, many people
There is no particularity, but the taste of the pigeon meat is not delicious, which means there is something wrong with the production method. We also need to master some skills in the production. The ingredients for pigeon in oil are about 500 grams.
30 grams each of green onion and ginger, 15 grams Shaoxing wine, 3 grams each star anise and cinnamon, 5 grams refined salt, 5 grams sugar, 15 grams soy sauce, 0.5 grams pepper, 1 gram MSG, 25 grams each pepper oil and sesame oil,
900 grams of lard Method 1. Put the pigeons into clean water, add 5 grams of Shaoxing wine, 10 grams each of onion knots and ginger cubes (beat them into pieces) and soak them for about 20 minutes. Drain the blood, wipe off the water on the body, and put it in.
In the container, add the remaining onion knots, ginger (sliced), refined salt, Shaoxing wine, star anise, and cinnamon to marinate for flavor. 2. Add the well-flavored pigeons and fry them in 60% hot lard. When the oil is 80% hot, fry the pan.
Remove from the heat and fry for about 3 minutes. Then put the oil pan back on the fire and heat it to 90% heat. Pour the oil over the pigeons with a spoon until they are thoroughly fried and let them cool. 3. Chop the pigeons into pieces about 1 cm wide.
3 cm long strips, put into the plate according to the original shape. Add the remaining seasonings to the wok and pour it on the pigeon. It is characterized by crispy skin and tender meat. It is a traditional dish in Hefei. Tips for pouring oil on the pigeon.
Keep turning it to fry it evenly. The above is how to make pigeon meat. When we make it, we can follow the above method. Not only can we make delicious food, but we can also eat it for a long time.
It is also very helpful for the development of all aspects of the body, especially for young people. Everyone likes the above preparation method. The nutritional value of pigeon 1. The protein content of pigeon meat is also high, and the fat content of pigeon meat is also high.
The content is lower, and it is the most suitable for human consumption among animal meat. In addition, pigeon meat contains more calcium, iron, copper and other elements as well as vitamin A, B vitamins, vitamin E, etc. than chicken, fish, beef, and mutton.
High. Pigeon meat is also rich in pantothenic acid, which has a good effect on hair loss, gray hair and premature aging. 2. The bones of squab are rich in chondroitin, which can be compared with the chondroitin in velvet antler.
Compared with other foods, regular consumption can improve skin cell vitality, enhance skin elasticity, improve blood circulation, and make the complexion rosy. Squab contains more branched-chain amino acids and arginine, which can promote protein synthesis in the body and accelerate wound healing. 3
. Pigeon liver contains the best bile, which can help the body make good use of cholesterol and prevent and treat arteriosclerosis. Pigeons are called "sweet-blooded animals" by the people. People with anemia can help restore their health after eating them.
I’ve given you the recipe, and I hope you can do it at home if you have time.
The pigeon in oil has the characteristics of crispy skin, tender meat, aroma and delicious taste. It is very fragrant.