Crispy water: 1 spoon honey, 1 spoon rice vinegar, a few drops of soy sauce.
Brine: cinnamon, fragrant leaves, clove, pepper, star anise, dried tangerine peel, tsaoko, licorice, Siraitia grosvenorii, ginger, pepper, soy sauce, crystal sugar, etc. The taste of raw materials should not be particularly prominent, so the particularly prominent taste is to put more.
manufacturing method
The production of braised pigeon is complicated, including marinating, washing, hanging, drying and frying.
Its core technology is divided into two steps: one is pickling squab, and the other is frying squab.
Steps:
1. Wash the squab, take out the internal organs and take a hot bath (blanching).
2, prepare brine, brine should be prepared in advance, the materials can be neat, if not, try to make up, one or two of them can not be particularly prominent.
The boiled brine is mellow, so it is best to keep the bitter brine, put it in the refrigerator and take it out every few days to heat it.
Add a little spice properly every time you marinate, and then keep the brine, so that the more you cook, the more fragrant it will be.
3. Add ginger slices, shallots and dried peppers to the salt water, add scalded squab, marinate for 15 minutes, then turn off the fire for 40 minutes.
4. Take out the pickled squab and dry it.
5, crisp water.
6. Dry the squab with crispy water, brush all over the body, and then put it in a ventilated place to dry.
7. Dry young pigeons continue to brush a layer of crispy water and continue to dry, repeating for 3 or 4 times. The best drying process is about 3 hours.
8. Heat the oil in the pot and pour the oil on the squab with a spoon until the squab turns golden yellow.
skill
1 The braised pigeon here is made in a simple and easy way, that is, it is marinated in brine and then dried.
It will be more convenient to fry again, but this method is easy to master, and if it is not mastered properly, pigeon meat will age.
Will also lose the smell of squab.
2 Braised pigeons are marinated first and then fried. The most important thing is that the brine should be marinated in place, so it is delicious enough.
Moreover, the brine is slightly salty, because the soaking time is not long.
If the brine itself is weak, the squab may not be tasty enough, but if it is not tasty enough, it can also be enjoyed with Huai salt.
3 spray oil, or frying, you need to master the oil temperature, the oil temperature should be high, and if you spray it, you can master it better, indicating that it is golden and crisp.
If you fry it, if you don't master it well, the squab will probably separate out water when you put it in the pot, or the skin may turn black at once.
Unprofessional oil spray feels safer. The oil temperature is high, the color changes quickly, and the pigeon juice will not be lost.
Pigeons are delicious only when they are baked freshly.