One, fried pigeon
Materials: 500 grams of pigeon 1, 1 egg; starch, breadcrumbs, soy sauce, butter, sugar, salt, onion and ginger, pepper salt, peanut oil or soybean oil 250 grams.
Processing methods: pigeon a slaughter, dehairing, in addition to internal organs, from the back of the spine in two, into the 100 ℃ boiling water to cook for about 10 minutes, take out the cool, put in the seasoning immersed in about 1 hour. Seasoning with salt, soy sauce, sugar, wine, onion, ginger and mixed. Require pigeons inside and outside can be immersed in seasoning, so in the middle of the need to turn twice, take the egg broken, add starch mixed into a paste volts, coated in pigeon body skin; then sprinkle with bread crumbs, into the heated peanut oil frying pan, the fire can not be too strong, deep-fried to the appearance of a golden yellow can be installed in the plate dipped in pepper salt to eat.
Pepper salt method: take 5 grams of pepper, 10 grams of salt, placed in an iron pot with a slight fire Pei drying, take out of the pounding and research fine dipping.
Two, stewed pigeon
Materials: 500 grams of pigeon 2, 2 eggs, 250 grams of raw oil or soybean oil, soy sauce, salt, sugar, yellow wine, starch, green onions, ginger, pepper.
Processing methods: 2 pigeons slaughtered, dehairing, remove internal organs, each from the backbone cut in two, with the back of the knife gently hit the pigeon meat to make the meat fiber soft. Break an egg and mix the yolk with 2 tablespoons of cornstarch, spread on the pigeon meat, put it into a heated frying pan and fry it in yellow color, then take it out.
Another deep pot, put 1 bowl of boiling water, add 10 grams of sugar, 2 tablespoons of soy sauce, 2 tablespoons of wine, green onions and ginger and pepper, a little salt, the fried pigeon meat into the pot to stew, until the meat is soft, the original juice to dry, poured on the pigeon meat can be served.
Three, crispy pigeon
Materials: 500 grams of pigeon 2, 50 grams of maltose, 5 grams of vinegar, 250 grams of oil or soybean oil, 200 grams of marinade.
Marinade ingredients: star anise, licorice, cinnamon, cloves, green onion, ginger, wine and 200g of water.
Processing method: the first marinade with good, boil half an hour off the fire, the pigeon into the brine soaked for half an hour, take out and drain the water. Vinegar add maltose in the mix, coated in pigeon skin, until the skin air-drying into the hot frying pan fried to golden brown, while hot, hand-torn to eat, a unique flavor.
Four, pigeons
Materials: 500 grams of pigeon 2, 100 grams of bamboo shoots, soy sauce, wine, green onions, ginger, cornstarch, salt, peanut oil, and mushrooms 5.
Processing methods: pigeon slaughtered, remove the hair and internal organs, rinse clean, cut into large pieces, add soy sauce, wine, sugar, salt, mix well soaked for half an hour. Bamboo shoots cut into rhombus, mushrooms cut into strips, standby.
Take 50 grams of peanut oil, into the iron pot hot, first into the onion, ginger and then cut into chunks of pigeon stir-fried until the meat becomes cooked, and then add bamboo shoots and mushrooms stir-fried, add a small amount of broth and then move to the casserole, to cook for half an hour over a moderate fire, the middle of the turn 2 ~ 3 times, add monosodium glutamate and a little cornstarch before eating.
Five, baked pigeon
Materials: 500 grams of pigeon 2, 500 grams of raw oil, black pepper, cornstarch, salt, sugar, soy sauce, ketchup and onions.
Processing method: kill the pigeon, blow dry, inside and outside the soy sauce, marinate for half an hour, put in a frying pan and fry for 2 minutes when golden brown, leave a little oil in the pan, put in the onion cut into julienne and fry slightly. Then put the pigeon and other seasoning together in the pan, so that the salt, sugar, lemon juice, pepper, ketchup cooking sauce, evenly coated around the pigeon body.
Six, steamed pigeon
Materials: 500 grams of pigeon 1, golden needles, fungus, mushrooms, ham, ginger, green onions, wine, salt and raw oil.
Processing method: soften and wash the golden needles, fungus, mushrooms, onion, ginger into minced. Pigeon de-feathered and gutted and washed, cut into 4 slices, add green onion, ginger, wine and salt, marinate for half an hour, put the marinated pigeon pieces in a basin, put the golden needles, fungus and mushrooms in a steamer basket with boiling water, steam for about 12~15 minutes, take it out and drizzle it with some sesame oil, then you can eat it.
Seven, three boiled pigeon
Materials: pigeon 2, green onion, ginger, sugar, wine, sesame oil, soy sauce, salt.
Processing method: pigeon cut into pieces, together with the auxiliary ingredients together in a small pot, (without water) with slow fire in the pot of soup can be eaten dry.
Eight, braised pigeon
Materials: 2 pigeons, green onions, ginger, soy sauce, aniseed and fennel, sesame oil and a little salt.
Processing method: pigeon cut into pieces, into the pot add ginger and scallion, chili, soy sauce, salt, water, and aniseed, burned to eight rotten can be eaten, eaten before drizzled with sesame oil, taste more fragrant.
9, five flavors pigeon
Materials: pigeon 2, green onions, ginger, wine, potatoes, onions, tomatoes, curry powder, monosodium glutamate (MSG) and cornstarch.
Processing method: pigeon clean, remove the head and feet and internal organs, cut into pieces and put the pot to boil for two minutes, fish out, put in a tank and then put onion, ginger, wine, steam with high heat until the meat is rotten and take out. Potatoes boiled and mashed into a puree standby.
Pigeon pieces of steaming cooked, into the onion, curry powder, mashed potatoes and oil in the pan, stir fry four or five times, pour tomato sauce can be.
Ten, lemon pigeon
Materials: pigeon 2, 1 lemon, soy sauce, wine, sugar, salad oil, sesame oil.
Processing methods: pigeon dehairing, washing and gutting, soy sauce marinade for fifteen minutes, pour salad oil into the pan, pigeon in, fry until golden brown. Add wine, soup, sugar, sesame oil, lemon juice and soy sauce, slow fire for 15 minutes, put the pigeon into the dish, pour the lemon juice on the pigeon meat, the pot of juice poured on the pigeon, a unique flavor.
Eleven, Chinese wolfberry steamed pigeon
Materials; pigeon 1, Chinese wolfberry 20 grams, ginger, wine, salt.
Processing method: pigeon smothered, with boiling water to remove the hair, in addition to internal organs, washed.
Steamer put wolfberry, ginger, wine and pigeon, water added to submerge the pigeon to the degree.
Steamer in the water, the steamer into the steamer, steam 90 minutes until the pigeon meat is soft and fluffy can be removed from the fire, to be a little cold, can be taken out to eat.
Twelve, fried pigeon meat ball
Materials: steamed pigeon four, cream, soy sauce, celery, monosodium glutamate.
Processing method: the steamed pigeon peeled and boned, made of meat, add cream, soy sauce, monosodium glutamate, celery, mix well rolled into a meat ball, put into the frying pan fried to golden brown, you can eat.
Thirteen, green pepper fried pigeon silk
Materials: pigeon breast 2 (weighing 250 grams), egg white, starch, salt, sesame oil, onion, green pepper, ham, peanut oil, salt.
Processing method: pigeon meat shredded and mixed into the egg white and cornstarch, 100 grams of peanut oil in the pot, burned to eight mature into the pigeon threads, deep-fried until the color turns white and immediately removed, drained off the excess oil.
Reserve three tablespoons of oil in the pan, cut onion, green pepper and ham into julienne strips, and stir-fry for a few minutes, adding a pinch of salt. Remove from the heat immediately, add the fried pigeon shreds and mix well.
Fourteen, smooth and tender pigeon meat
Materials: pigeon breast 1 piece, cucumber, carrots, bamboo shoots onion, peanut oil, egg white, cornstarch, salt, wine and so on.
Processing method: pigeon breast meat cut into thin slices, put egg white, starch, wine and salt and marinate for 20 minutes.
Carrots, bamboo shoots cooked and sliced, cucumber sliced, 250 grams of peanut oil in the pot, the pigeon meat slices under the pot over medium heat soaked cooked and removed, leaving three tablespoons of oil in the pot, the onion into the pot stir-fried, add carrots, cucumber, bamboo shoots, pigeon meat slices, plus a little salt, thickened with starch, you can get up the pot, eat while hot.
Fifteen, angelica pigeon
Materials pigeon 2, angelica 1 money, wine, ginger, salt and sesame oil.
Processing method: angelica into a bowl, filled with boiling water, so that the aroma overflow. Pigeon and angelica into the steaming bowl, add wine, ginger, sesame oil, filled with water immersed in pigeon, into the steamer to steam, large fire for an hour, then small fire steam half an hour.
Sixteen, antler pigeon soup
Materials: 1 pigeon, antler eight points, six bowls of water (1000 grams).
Processing method: meat pigeon with 1000 grams of water, cooked over a gentle fire until the water into half the amount of antler boiling water, mixed into the pigeon stewed and eaten.
Seventeen, ginseng steamed pigeon
Materials: 1 pigeon, 10 grams of ginseng, 15 grams of asparagus, quail eggs 6, half a bowl of old wine.
Processing method: meat pigeon, quail eggs, ginseng, asparagus and wine mixed with the right amount of water stewed and eaten.
Eighteen, Cordyceps sinensis stewed pigeon
Materials: 1 pigeon, 100 grams of lean pork, 3 branches of white onion, 50 grams of ginger, 1,000 grams of water, 3 bundles of Cordyceps sinensis, 3 slices of ham, half a bowl of old wine, a little salt.
Processing method: mix the above ingredients and stew.
Nineteen, pigeon with wolfberry
Materials; pigeon a pigeon, 2 pork loin, 50 grams of starch, 2 slices of ginger, 25 grams of wolfberries, 12 red dates, 8 black dates, 250 grams of old wine, a little salt.
Processing method: mix the above ingredients and stew.
Twenty, Chinese wolfberry stewed pigeon
Materials: Chinese yam, wolfberry 15 grams each, pigeon or pigeon 1, ginger, wine, salt.
Processing method: pigeon in a pot to boil, remove and add Chinese yam, wolfberry, ginger, wine and water.
Covered and placed in a steamer to steam for one and a half hours, then add a little salt.
Twenty-one, stewed mussels pigeon
Materials: 1 meat pigeon, mussels 250 grams, 200 grams of minced meat, cornstarch, soy sauce, minced green onion, ginger shavings, pepper, 200 grams of bamboo shoots, salt, yellow wine.
Processing methods: mussels appearance cleaned in a bowl of meat steaming, broth to stay, steamed mussels rinsed with cold water, in addition to sediment, shell to stay. Mussels chopped and mixed with minced meat, mixed meat and then put into the mussel shells, two pieces together, take a large soup bowl will be the whole pigeon into add boiled bamboo shoots block, surrounded by a row of a circle of inlaid meat mussel shells, add broth, salt, wine, water, and then into the pot with a lid to stew for an hour, can be eaten.
Twenty-two, crispy pigeon
Materials: 1 pigeon, yellow wine, salt, pepper, onion, ginger, garlic, egg, cornstarch, peanut oil, tomato.
Processing methods: pigeon washed, drained, coated with yellow wine inside and outside the body, cut the pigeon meat into long squares, salt, pepper, onion, ginger, garlic and other crumbs mixed thoroughly, stop half of the time. Beat the egg and mix it into the pigeon, then coat the outside with raw flour. Put 1000 grams of peanut oil in the pot, hot iron pot, the pigeon block all into the fire, deep-fried to golden brown, drain off the remaining oil, plate plus tomato slices, while hot dip pepper, salt, while hot to eat.
Twenty-three, steamed pigeon
Materials: 1 pigeon, 200 grams of pork, wine, garlic, salt, soy sauce, pepper, sesame oil, steamed meat powder, taro, 50 grams of fat.
Processing methods: pigeon meat cut into long pieces, pork cut into the same size as the pigeon meat, add wine and mix, then add salt, soy sauce, pepper, sesame oil, marinate for 10 minutes, mixed into the steamed meat powder (rice flour), in the bottom of the steaming bowl coated with oil, pigeon meat, skin down, rows of the bowl, pork rows of the pigeon meat on top. Finally add taro, into the steamer, steam over high heat for 1 hour, remove and buckle out with a basin.
Twenty-four, five spices oil pigeon
Materials: 1 fat pigeon weighing 500 grams, green onions, ginger, wine, fennel, peppercorns, cinnamon, pericarp, licorice, salt, soy sauce, sugar, peanut oil 1000 grams.
Processing method: pigeon in addition to internal organs, wash, drain, spices, salt, soy sauce, green onions, ginger, etc. coated pigeon body, marinated for 2 hours, and turn at any time. Marinated pigeon, put into a deep pot, add 1000 grams of peanut oil to cover the pigeon body, the pot should not be covered, heating, until the oil boiled for 5 minutes, turn off the fire, stop for 5 minutes, take out the pigeon, a little cooler and then into the frying pan boiled for 3 minutes, immediately removed, served on a plate.
Twenty-five, glutinous rice buckle pigeon
Materials: 1 fat pigeon weighing 500 grams, 100 grams of glutinous rice immersed in 4 hours, 150 grams of pork diced, 2 mushrooms soaked and diced, 25 grams of shrimp soaked and chopped, bamboo shoots diced boiled and cut into small pieces, salt, soy sauce, sesame oil, pepper, green onions, ginger, wine.
Processing methods: meat pigeon washed, drained, coated with wine all over the body, marinated in seasonings for 2 hours, pigeon back down, abdomen separate, spread flat, in a large bowl, glutinous rice, pork, mushrooms, shrimp, bamboo shoots and soy sauce mixture, spread on the pigeon meat, into the steamer basket in the fire steam for 1 hour. Serve the pigeon on a plate. You don't need to add salt to the glutinous rice, just add saltiness with marinade.
Twenty-six, soy sauce pigeon
Materials: pigeon 2, soy sauce 250 grams, green onions, ginger, sugar, wine, sesame oil.
Processing methods: pigeon gutted, washed, with hot water Sin to remove the fishy flavor, pigeon meat add green onions, ginger, sugar, soy sauce, wine. Into the pot to cook for 40 minutes, turn at any time, fish up and cut into pieces to plate, drizzled with sesame oil can be eaten.
Pigeon cooking methods and techniques
Chuanbei raw pear pigeon stew
Raw materials:
Chuanbei mother of pearl barley 10 grams, 2 raw pear, pigeon 1, salt, wine, ginger moderate.
Method:
1, the mother of pearl barley washed, raw pear peeled, core, cut into pieces, pigeon hair, viscera, washed.
2, the top flavor add salt, wine, ginger and other seasonings and then stewed together in water, cooked and eaten.
Function: nourish the lungs to replenish the energy, moisten the lungs and resolve phlegm.
Adjuvant: lung deficiency and prolonged cough, tuberculosis, emphysema and other conditions.
3 "Huangshan pigeon stew (Figure)
Raw materials:
2 net pigeon 500 grams, 25 grams of ginger, 2.5 grams of rock sugar, 5 grams of refined salt, 25 grams of Huangshan yam, 25 grams of Shaoxing wine, 25 grams of small onion knots, 750 grams of chicken broth, 10 grams of cooked chicken oil
Method of preparation:
1. Peeled the skin of the mountain yam, cleaned, cut into 0.1 cm slices, let go of the pot of boiling water to soak a little scalded and fished out.
2. pigeon human abdomen (near the anus) open a small mouth, pull out the viscera (stay gizzard, liver), wash, under the pot of boiling water, scalded, pick up and then cleaned once in a soup bowl, add slices of yam, green onion knots, ginger (pat loose), salt, rock sugar, wine and chicken broth, with a large plate to cover the bowl of soup, steamed for about 2 hours to take out, dripping into the cooked chicken oil that is ready.
Note:
Soup bowl with leather paper tight, to maintain the original flavor, and can shorten the steaming time, pigeon meat taste more beautiful.
Flavor characteristics:
Huangshan is a world-famous tourist attraction, it is located in the mountains of southern Anhui Province, a radius of 250 kilometers, the modern literary character, archaeologist Guo Moruo pushed the Huangshan Mountain as