The Practice of Braised Pigeons (Family Edition)

Pigeons must be cleaned after they are bought. Including all the internal organs in the chest and the throat of the neck, otherwise there will be blood in the cooking. My boss told me. It is really important.

Boil the water in the pot and blanch it first. After ironing, pull out the remaining body hair and dirt by the way.

Personally, I don't recommend cooking for too long, as long as it is cooked almost. This is because I'm worried that if I cook it for too long, it will easily break the skin when I stew it in the future.

Rinse with cold water immediately after cooking, including the floating foam of dirty things. Drip dry water for use.

Steps of Stewing Pigeons with Cantonese Cuisine

Prepare salt water.

13 Add a proper amount of perfume to boil, add a little soy sauce and a proper amount of salt, and taste for yourself. It's okay to be a little salty.

Boil squab in salt water.

Remember to turn over when appropriate.

You can pour the marinade into the pigeon's chest with the help of a spoon, which is easy to taste.

While cooking, watering and turning over from time to time. Let pigeons fully absorb the fragrance and taste of the marinade. At this time, you can add soy sauce to color. Keep watering, too

After boiling for about 15-20 minutes, let the squab soak in salt water. Turn it over every once in a while to make it evenly colored and fully absorb the fragrance.

Take it out in about 2 hours and drip the juice for later use.

Heat oil in a pot.

Remember to dry the pigeons as much as possible before putting them in the oil pan, otherwise too much juice will explode when it touches hot oil, which is very dangerous.

The oil is about 80-90% hot. Put the pigeons in. Water the pigeons with a spoon and let the oil be fully heated. You can see the texture changes of pigeon skin poured with overheated oil.

Stir-fry evenly on both sides.

After all, cooking at home is different from that in restaurants outside, so the time and temperature of frying can't be the same as that in restaurants. So a proper crust is ok. The color and taste are not lost to the products of the restaurant.

Finally, chop it.

skill

1. Pigeons bought in the market have the best gross weight and net weight of 7-8;

2. Remember to clean up all the internal organs in the chest, sometimes the store may not help you clean up;

3. After the marinade is used, it can be filtered and stored to make old marinade. Next time you marinate something else, it's delicious beyond the new marinade!

When the squab is frying in the pot, remember to dry the juice and put it in the pot, and fry it carefully.

The longer the squab is soaked in salt water, the more delicious it tastes.

Cooking and frying method

Primitive explosion method

Roast?

Braised pigeon is one of the traditional famous dishes in Guangdong Province, belonging to Cantonese cuisine. The main ingredient is squab, which is characterized by crispy skin and smooth meat, tender and juicy bones. There has always been a saying among the people that "one pigeon wins nine chickens". Braised pigeons are crispy outside and tender inside, and most people don't even let go of their bones, because braised pigeons are fragrant to the bones.

When frying, oil temperature is very important. If the oil temperature is too high, the above reaction will accelerate sharply, and the intense reaction will make the finished product black and produce bitterness; If the oil temperature is too low, it will not produce enough chemical reaction at the right time, and the skin will not be crisp and red. Generally, after cooking or baking, fry, the oil temperature should be controlled at 60% heat, put in oil and fry until the skin is red and crisp, and take it out; When frying raw, the oil temperature should be controlled between 40% and 50%. Soak pigeon meat for a long time until it is mature, then raise the oil temperature and fry until the skin is red and crisp.

step

Prepare squab, bean sprouts, ginger and garlic.

Pigeons are packaged, washed and chopped into small pieces; Wash and drain the bean sprouts. Green pepper, onion, ginger and garlic are cut into sections for later use.

Heat oil in the pan, saute ginger slices and stir-fry squab.

4. Add garlic cloves and onions and stir fry.

Add cooking wine and stir well.

Add salt and soy sauce and stir well.

Add appropriate amount of cold water along the edge of the pot, bring it to a boil and simmer for 30 minutes.

Soup is getting less and less, add soybean sprouts.

Add green pepper and stir-fry until it's over; Sprinkle pepper to taste.

Ingredients: 1 squab, 500ml of crispy water, 5g of shrimp slices, 2g of salt, 3g of chicken essence, 3g of monosodium glutamate and 2g of sugar.

Method:

1. Kill the squab first, then soak it in salt water.

2. Heat the oil to 80% heat, cover the squab with crispy water, and slowly soak the squab in hot oil.

3. Soak and fry for 5 minutes until golden brown. Add shrimp slices and fry until crisp. Chop and serve.

Bright squab is known as "the first pigeon in the world" and is one of the three specialties in Shenzhen. Because of its unique delicacy, it has become a familiar food for Shenzhen citizens. Bright young pigeons are characterized by crispy skin, tender meat, fragrant bones and juicy taste. Take a gentle bite. First, the crispy skin was bitten off, and then there was a strong smell of meat. The aroma is slightly sweet, and the meat is very elastic because it is tender. When your mouth leaves the pigeon, be careful that the delicious gravy will drip down.

Bright pigeons are carefully selected, and the growth period is about 25 days. These young pigeons are raised by five grains (corn, sorghum, hemp seeds, peas and wheat) and drink pollution-free groundwater. Pigeons in this period are not only tender in meat, but also rich in various easily absorbed nutrients. If the squab is too big, the meat will get old and the taste will be greatly reduced. However, 25-day-old pigeons will be eviscerated and feathered.

The key and most distinctive step in the production of bright young pigeons is that all young pigeons should be soaked in aged brine. The longer the brine, the more fragrant it is. The materials used in salt water are very special. It is made from more than 20 kinds of different medicinal materials by boiling soup at the same time. Each material has a strict ratio, and the bittern prepared with different ratios has a completely different taste. If you want to eat authentic bright squab in Shenzhen, you can only eat authentic squab in the following three places: Baige Garden, Guangming Guest House and Nanyue Guangming Culture and Food Garden; The pigeon garden is characterized by a pot of 30-year-old sauce-flavored brine, which can't be made by other families. Over the past 30 years, this pot of brine has cooked countless pigeons, and the brine has absorbed the essence of all pigeons, which is also the persistent pursuit of real gourmets; Guangming Hotel is a state-owned enterprise led by the government. Pigeons taste authentic, and the deep light is their advantage as well as disadvantage. They always have to walk under the lamp to eat. Compared with the first two, the squab in Nanyue Guangming Cultural Food Garden is relatively late and tastes authentic. The biggest feature is that his family has a resort, and he can enjoy the festive mood while eating squab. Bright squab is loved not only by ordinary citizens, but also by many stars, celebrities and politicians.