Like food, like to do soup for the family, follow me, every day will share food for you, food articles or food videos, will give you. Today I'm sharing a traditional dish of Cantonese cuisine, braised pigeon.
With the continuous development of the production process of the dish, three methods of production have been gradually formed: cooked and fried, raw and fried, and roasted. Braised pigeon is one of the famous traditional Cantonese dishes with pigeon as the main ingredient, characterized by crispy skin, tender and juicy meat.
What I'm going to make today is deep-fried squab, also called braised squab.
The pigeon is full-bodied, the meat is tender and short-fibered, the taste is strong and fresh, fragrant and delicious, it is a good cooking raw material, pigeon is about 16-20 yuan a pigeon, buy 3 pigeons to do braised pigeon.
Instruments
3 30 days of fat tender pigeon
Accessories
Salt, 13 incense, five spice powder, white vinegar, zhejiang vinegar, maltose, two pots of oil
Specific method
1, 20-30 days of fat tender pigeon, 3, slaughtered to remove the hair, peeled off the belly miscellanea, lymphoma, washed clean, to remove the blood, can be immersed in clean water. a few minutes, pick up the drained water;
2, salt and pepper mix, in the pigeon skin and abdominal cavity repeatedly rubbed evenly;
3, prepare 70 grams of salt, 15 grams of 13 spices, 15 grams of five-spice powder or mix well, these spices and salt in the pigeon inside and outside the rub, the purpose is to allow pigeons to absorb the spices, pigeons covered with plastic wrap marinated for more than 2 hours, you can take it out more than a few flip face (or with pigeon marinade salt, monosodium glutamate, sugar, chicken powder, five spice powder, anise powder, cumin powder, garlic powder each mixed well in advance. Of course, the spices can also choose to use 20 grass nuts, cumin, pepper, cinnamon, licorice 100 grams each, 150 grams of star anise, allspice, cloves, white nutmeg), three choose one can be;
4, pigeons marinated in a quick wash once, it should not be soaked for too long, wash off the salt, keep the spices, and then with a hook hook;
5, lifting pigeons, hot water poured on the pigeon's outer skin, the Pigeon into the water scalded, and then put the pigeon into the water, into the water time is not too long, 3 to 4 seconds can be, the purpose is to tighten the pigeon skin;
6, the preparation of crispy water, modulation of crispy syrup: 100 grams of water boiled, 50 grams of maltose dissolved, add 100 grams of white vinegar, 30 grams of zhejiang vinegar, two pots of water in appropriate quantities, lemon 10 slices of mixing can be mixed well, mixed well, on the cage on high heat steaming 10 minutes made of crispy water, lemon slices mainly play a role in loosening the role of pigeon skin;
7, hanging pigeon and then evenly dripping crispy water, each place is dripping, so repeatedly dripping 2-3 times, and then use a fan to blow dry the skin, air-drying, and then on the egg whites, and then air-drying;
8, and then start the frying pan, the oil temperature of 150 degrees, the next pigeon into the pigeons constantly turning pigeons, oil constantly poured on the surface of the skin of the pigeons. Pour the oil constantly on the pigeon skin, medium-low heat frying 8 - 10 minutes, deep-fried pigeon to the outside of the crispy tender inside, fish out into the dish, with salt and pepper saucer on the table;
9, or, peanut oil, sugar, boiled into the red, plus a little soy sauce cooking, put the broth (water), will be put into the pigeon, the amount of broth to diffuse over the body of the pigeon is appropriate, on the top of the addition of green onions, Ginger, peppercorns, salt appropriate amount, 15 minutes or so, out of the pot on a plate. The original soup with starch, yellow wine, pepper oil, boiled into a paste poured into the plate on the table.
Technical points
1, pigeons should be chosen to raise 30-40 days, otherwise the taste is not good;
2, crispy water should generally be divided into 2-3 times to brush, each time the crispy water is dry and then brush the next time the best results.
3, must be cleaned, pigeon in the water soaked for twenty minutes, the inside of the chest cavity of the viscera, the neck of the larynx are all through the removal of clean, otherwise how to cook will have blood;
4, water can be put in some lemons, cleaning pigeons, so that it can be better to remove fishy flavor.
5, the last big fire juice, out of the pot plate, like to eat chili pepper can put some red and green chili pepper block, both is the embellishment and very
tasty;
6, braised pigeon frying part, the oil temperature to control the details of the requirements of the high oil temperature to be high, dripping, if it is relatively good to master, indicating that the golden crisp can be deep-fried, if you do not have a good grasp of the pigeon pot will probably be precipitated moisture, may also be a table on the surface at once, and the pigeons will not be able to get to the surface. If you don't have a good grasp, the pigeon is likely to precipitate water in the pan, and the skin may be blackened all of a sudden, not enough professional oil dripping feel more secure. The oil temperature is high, the color is fast, so that the outside is crispy and tender can make the pigeon juice is not lost.
The finished product
The finished product is characterized by a reddish color, crispy outer skin, but the inner meat is tender and juicy, and the oil is not greasy. Pigeon meat is tender, flavorful, nutritious, used to braise just right, pigeon brush sugar and vinegar water color, deep-fried, fried by the fire of the crispy skin, before the skin crispy color red character, after the spice marinade, the meat taste rich, fragrant skin and tender meat, tender, before the rich and mellow flavor, braised pigeon should be fresh out of the oven to eat quickly to eat to be tasty.
Conclusion
On the Cantonese braised pigeon, there is a saying that "I'd rather eat four birds, not eat half a catty," delicious braised pigeon, red color, rich meat flavor, tender skin, tender, a mouthful of a whole one can eat is not too much. Familiar with the practice of braised pigeon people know that the Cantonese braised pigeon is not like braised meat, braised fish as "braised", but brined and dried and fried.