Drown and let the blood stay in the flesh to ensure that nutrients are not lost. Raw fried pigeon slices

Ingredients:

2 clean pigeons, 300g bamboo shoots, 20g green onions, 30g mushrooms, 2g minced garlic, 3 ginger flowers grams, 20 grams of protein, 35 grams of wet starch, 100 grams of dry starch, 15 grams of Shaoxing wine, 50 grams of gordon soup, and 0.1 grams of pepper.

Method: 1. Remove the meat from the squab and cut it into slices. Mix with 15 grams of egg white and wet starch; roll over the bamboo shoot slices and drain the water.

2. Heat the wok and add oil, put the mixed pigeon slices into the oil until cooked, and pour it into the grate.

3. Use the remaining oil in the wok, put the ingredients and bamboo shoot slices in the wok and stir-fry evenly, add the pigeon slices, cook in the Shaoxing wine, and mix well with gravy soup, wet starch and pepper to make gravy. Add the tail-wrapped oil and stir-fry evenly. Place the pigeon head on the surface and serve.

Fried white pigeon pine

Ingredients: 2 white pigeons, 150 grams of water chestnuts, 10 grams of minced cooked ham, 25 grams of chives, 75 grams of lean meat,

Accessories: 1 egg white, 12 pancake skins, 150 grams of lettuce, 1000 grams of lard (100 grams consumed),

Seasoning: appropriate amounts of balsamic vinegar, monosodium glutamate, refined salt, and sesame oil

Method: (1) Suffocate the white pigeon, remove the hair, remove the internal organs by laparotomy, wash, cut off the head and tail, and remove the thick bones. Chop pigeon meat and lean meat into minced meat with a knife, scoop it up in a bowl, and add egg white to mix. Cut the water chestnut meat and chives into fine pieces.

(2) Heat the frying pan and pour in the lard. When the oil is cooked until it is five times cooked, fry the pigeon meat in the frying pan, then pour it on the grate, and then fry the pigeon meat in the cauldron for four seconds. For five minutes, add water chestnuts, leeks, minced ham, monosodium glutamate, refined salt, and sesame oil, stir-fry for another four or five minutes, then remove and plate. In addition, the head and tail are fried and built into a dove shape. When serving, add pancake crust and lettuce leaves (cut into rounds).

(3) Sauce dish: balsamic vinegar.

Stir-fried cabbage with olives, pigeon pine and cabbage dices

Ingredients:

200g pigeon meat, 250g cabbage dices, bamboo shoots (rinse with water) 50 grams, 50 grams of mushrooms (after soaking in water), 20 grams of olive greens, 10 grams of minced garlic, 10 grams of chopped dried onions, half an egg yolk, a little of chopped green onions, chopped coriander stems, salt, sugar, sesame oil, rice wine, Appropriate amounts of soy sauce, dark soy sauce, pepper, and peanut oil.

Method: Chop the squab meat into small pieces, mix with salt, pepper, sesame oil, cornstarch, soy sauce and egg yolk, fry in a pan until fragrant and set aside; saute minced garlic and dried onions until fragrant. Crush the bamboo shoots, mushrooms and drained cabbage and stir-fry over high heat for a while. Add the fried pigeon pine and olive greens, as well as a little dark soy sauce and oyster sauce, splash with rice wine, add chopped coriander stalks and chopped green onions, season to taste. become.

Mustard Pigeon

Ingredients:

1 clean pigeon, 75 grams of mustard greens, 50 grams of red pepper, 15 grams each of cooking wine and onion and ginger juice , 1g each of refined salt and MSG, 3g chicken essence, 2g vinegar, 10g wet starch, 500g soup, 30g oil.

Method: 1. Slice mustard greens and red pepper. Chop the meat pigeon into pieces. Soak mustard greens in warm water to remove the saltiness.

2. Put the pigeon pieces into a boiling water pot and blanch them to remove any blood stains. Put soup, cooking wine, green onion and ginger juice, and chicken essence into the pot, add pigeon meat and cook until cooked.

3. Add mustard slices and cook until cooked and thickened.

4. Add chili flakes, refined salt, vinegar, and monosodium glutamate and cook briefly, thicken with wet starch, pour in oil, and serve.

Spicy squab baked noodles

Ingredients:

2 washed squabs, 400 grams of mixed oil noodles (for Ningxia high-gluten flour, use cold water Make it well, add some salad oil or green onion oil when kneading the noodles, the ratio is 400 grams of flour plus about 15 grams of salad oil). 5 grams of seasoning salt, 3 grams of MSG, 5 grams of chicken essence, 3 grams of Wang Shouyi Thirteen Spices, 5 grams of Nestlé oyster sauce, 3 grams of red oil, 15 grams of hot pepper, 5 grams each of onion, ginger, and garlic, 10 grams of garlic moss, garlic sprouts 10 grams of garlic, 15 grams of beer, and 15 grams of salad oil.

Method: 1. Cut the squab into 2 cm square pieces. Heat the pan and add some oil. Heat until 60% hot, add the squab cubes, stir-fry over high heat to release some of the water, and add Stir-fry hot pepper, onion, ginger and garlic over high heat until fragrant. Add beer, salt, chicken essence, monosodium glutamate and thirteen spices. Simmer over low heat for 8 minutes. Add garlic moss and garlic sprouts, add oyster sauce and stir well, then pour in red oil. Remove from the pan.

2. Mix the oil noodles and simmer them for half an hour to make ramen noodles (thicker and thicker than ramen noodles). Cook them in a pot of boiling water, take them out, put them on the bottom of a plate, and serve them on top. Just fry the squab