Speaking of suckling pigeons, many friends are thinking about stewing or frying, how to make a suckling pigeon, which has become our favorite delicacy? The nutritional value of pigeons is extremely high, it is both a delicacy and a tonic, and it has been known as animal ginseng since ancient times, so it is said that "one pigeon wins nine chickens, and no pigeon is not a feast".
Crispy pigeon is a famous dish in Cantonese cuisine, the skin is crispy and tender, the color is bright red, many people are basically eaten in restaurants or restaurants outside, as long as they have enough patience, in fact, they can also make delicious pigeons at home. Here's the core recipe that you can't buy to make suckling pigeons.
【Preparation】: 4 suckling pigeons, maltose to taste, five-spice powder, salt, red Zhejiang vinegar, white vinegar, lemon 1, 2 eggs
【Cooking steps】
1. Huai Salt: Mix the five-spice powder and salt 1:1 well, put it in the pot and stir-fry until fragrant, let cool and set aside
2. Marinate: Spread the washed pigeons evenly on the inside and outside with the sautéed Huai salt and marinate for 1 hour
3. Next, let's make crispy water: 150 grams of water, 100 grams of white vinegar, 100 grams of red Zhejiang vinegar, 50 grams of maltose, stir well and cook, add lemon slices after boiling (adding lemon can remove the peculiar smell of chicken)
4. Rinse the crust of the marinated pigeon, blanch a crust with boiling water and brush with crispy water
5. After brushing, hang it in a ventilated place to let it dry naturally, the time is about 3 hours (depending on the weather at the time)
6. After drying, the skin of the pigeon will become very dry, take the egg white in an appropriate amount and brush it on the surface of the pigeon (this will make the skin of the pigeon more brittle, and the surface will have a glazing effect)
7. Heat the oil in the pot and add the bamboo gasket. The temperature of the heat is very important, the oil temperature rises to 120 degrees can be put into the pigeon for frying, with a spoon to the pigeons constantly pour oil, pouring, the oil temperature rises to 150-160 ° and then pour for a while to make it evenly and quickly colored.
The pigeons are only the most attractive when they are steaming, and under the illumination of the light, the color is golden and red, the outside is tender and tender, and the aroma is fragrant, enough to make people's teeth and cheeks fragrant, and even the fingers want to eat it. The meat of the pigeon meat is very tender, the fiber texture of the meat is clear, especially the breast of the pigeon, the meat is tender and juicy, not chai at all, the more chewed the more flavorful, people are still unsatisfied.