Grilled squab
Seasoning:
50g of Meijia fresh soy sauce, 25g of fish sauce, 50g of fermented soybean oil refined soy sauce (which tastes fresher than ordinary soy sauce and can be replaced by ordinary seafood soy sauce), 5g of flavored powder15g, 5g of ginger powder, 0g of roubaowang10g, 5g of pepper and 0g of boiled water100g. (This is the dosage of 10 pigeon)
Making:
1, rinse the pigeons with running water first, and remove the fishy smell for use.
2. Mix all seasonings well. In order to taste better, use a new disposable medical syringe to inject seasonings into the thick chest of pigeon meat.
3, roast the pigeon hair with charcoal fire, then remove some miscellaneous hair, remove butter and internal organs, and put the liver, heart and gizzard back in place.
4. Break the charcoal fire until there is no open flame, take a part and spread it on the bottom of the basin, put the pigeons with their hair removed on the charcoal in the basin, and cover the remaining charcoal on the pigeon fire board 15-20 minutes (depending on the degree of charcoal burning, 20 minutes at most).
5. Peel the pigeons with good fire (this dish eats the dry fragrance of pigeon meat, so the skin should be removed), put it in salt water (which can play a bactericidal role), brush it with a brush (preferably with a toothbrush), remove the charcoal crumbs, wrap it in plastic wrap and store it in cold storage. It tastes best within two days.
6. Brush the sesame oil before serving, and bake in the microwave oven for 6 minutes.
Grilled pigeon
foodstuff
Ingredients: 20 25-day-old pigeons, 35g of secret pigeon material.
Secret pigeon material:
1 Function: It is mainly used for spreading materials for grilled pigeons, enhancing fragrance, removing fishy smell and increasing tenderness. It can also be used for pickling most meat raw materials such as chicken, duck and mutton.
Formulation: monosodium glutamate 10 kg, 2 bags of savory treasure, 30g of spiced powder, 30g of galangal powder, 0/5g of pepper powder10g of star anise powder10g, 250g of ethyl maltol, 0/5g of pine meat powder and 0/5g of tender meat powder/kloc.
Barbecue uses more oil:
1 function: keep the raw materials moist, so that they are not easy to burn, dry or be burnt, and enhance the fragrance.
2 recipe making: raw chicken oil 10 kg, cut into large pieces and put into the pot, add 200g onion, ginger and garlic, 20g pepper and anise100g, 20g fragrant leaves, 0/00g coriander100g celery, boil for 40 minutes until fragrant, and cool.
Production method:
1 Pigeons of 24-25 days old were selected, decapitated, slaughtered, peeled, clawed and bristled, and washed with clear water.
Take 20 grams of pigeon feed, add 320 grams of bagged Jinzhou mother oil (a local local soy sauce, which can also be replaced by ordinary soy sauce), 320 grams of water, 5 grams of salt and 5 grams of monosodium glutamate, and mix into a feed juice.
3 evenly brush the pigeon with barbecue oil, then evenly sprinkle with refined salt15g and pigeon material15g, and then wrap it with yellow paper.
4 Take a large stainless steel basin with a diameter of about 80 cm, spread a layer of red-hot charcoal (about 8 cm thick), put it into the wrapped pigeon, cover it with a layer of red-hot charcoal (8 cm thick), take out the squab after 45 minutes, trim the protruding leg bones and wing bones with scissors, and put it on a plate.