The folk has always been "a pigeon is better than nine chickens," said the braised pigeon outside the crispy tender, eat braised pigeon, most people are not even let go of the bones, because after the brine and then deep-fried pigeon is fragrant to the bone. [1]
Chinese Name
Roasted Squabs
English Name
Roasted Squabs
Main Ingredients
Squabs, Ginger, Garlic, Peppers, etc.
Classification
Cantonese
Flavors
Salty and Spicy
Quick
Navigation
Method of PreparationTipsNutritional Value
Raw Materials
Ingredients: one pigeon, one portion of marinade, a few slices of ginger, 2 green onions, two chili peppers, and the right amount of oil.
Crispy water: 1 tbsp honey, 1 tbsp rice vinegar, a few drops of soy sauce.
Marinade: cinnamon, allspice, cloves, peppercorns, star anise, tangerine peel, grass berries, licorice, rosmarinus officinalis, ginger, peppercorns, soy sauce, rock sugar, etc., the flavor of the raw materials can not be one of the taste is particularly prominent, then the taste of the particularly prominent is more than put.
Method of production
Steps:
1, pigeon cleaned to remove the viscera, soak in a hot water bath (blanching).
2, ready to brine, brine to be done in advance, the material can be Qi Qi, can not be Qi is to try to get together, can not be one of the two kinds of flavors particularly prominent, cooked brine mellow, it is best to brine the food after the brine to save, put in the refrigerator for preservation, take out the heat every few days, each time brine appropriate to add a little bit of spices, finish brine continue to save, so that the more you cook the brine! The more flavorful.
3, brine add ginger, scallions, dried chili peppers, put blanching pigeon, within the brine for 15 minutes and then turn off the fire soak for 40 minutes.
4, brined pigeon fished out to dry water.
5, adjust the crunchy water.
6, with a brush in the drying pigeon body brushed with crispy water, all over the body, and then placed in a ventilated place to dry.
7, drying pigeon continue to brush a layer of crispy water, continue to dry, repeat 3, 4 times, drying process is best to have about 3 hours.
8: Heat the oil in a wok and spoon the oil over the squab until it turns golden brown.
Tips
1 The braised pigeon here is made in a relatively easy way to do, that is, brine brine and then dry, and then fried, the operation will be more convenient, but this practice is easy to master improperly, if you will make the pigeon meat become old, but also the loss of the flavor of the pigeon.
2 first brine after frying the braised pigeon the most important point is to marinate brine in place, so that enough flavor, and brine is suitable for slightly salty a little bit, because the soaking time is not too long, brine flavor itself is light, then pigeon may not be enough flavor, but not enough flavor, then you can stick Huaibai salt to enjoy,
3 oil dripping, or deep frying, you need to master the temperature of the oil, the oil temperature should be high, dripping The oil temperature should be high, the dripping is relatively good to grasp, indicating that the golden brown crisp can be, deep-fried, if you do not have a good grasp of the pigeon in the pot is likely to precipitate the water, may also be all of a sudden on the surface of the skin black off, not enough professional dripping feel more secure. The oil temperature is high, color fast, so that the outside is crispy and tender will be able to make the pigeon juice is not lost.
4 Squab should be freshly baked and eaten quickly to be delicious.
4 The pigeon should be eaten fresh from the oven.