If you want to pay attention to eating Cantonese, it’s the best to eat. What you pay attention to is the original taste, basically without condiments, the original taste is fresh and the most dare to eat It is delicious in the eyes of Cantonese. Today, let’s learn a Cantonese delicacy- braised pigeon
·We do this Cantonese braised pigeon must know how to prepare this dish and how to choose the ingredients? How to cook, how to pigeon? We all need to understand that the food produced in this way is as delicious as the restaurant.
Now I will explain to my friends this famous Cantonese dish-braised pigeon with crispy skin, juicy, tender meat and bright red. It is divided into three steps, choosing ingredients, preparing brine, and crispy water. The three steps of oiling or frying are indispensable, and they are made with care and technology.
First of all, we have to go to the market to choose ingredients. The choice of raw materials for each dish is the most important thing. Exquisite food is made by carefully selecting ingredients. Then I will talk about which ingredients are needed.
Main ingredients: 1 young pigeon (killed on the market) 20 grams of ginger, guts removed and spare
, 3 shallots, 2 dried red peppers, 500g edible oil (main Used for drizzling pigeons)
Crispy water: 150g honey, red vinegar, 50g, 150g rice vinegar, half a spoonful of light soy sauce, 20g 2 wine.
brine seasoning needs: cinnamon 10g, bay leaf 10g, clove 10g, pepper 10g, star anise 10g, span2span10 10 grams, 10 grams of licorice, 10 grams of Luo Han Guo, 10 grams of ginger, 10 grams of soy sauce, 10 grams of yellow rock sugar,All the spices cannot be too much (if one or more of them are prominent, they will grab the taste) so as to affect the taste.
Steps for cooking pigeons:
1. Clean the pigeons and take out the internal organs, rinse them with water and boil the bleeding foam for use
2. Boil the brine in advance. The old brine tastes mellow, it is best to have the old brine put more, put the old brine in the refrigerator, put it out for two days and heat it, each time , add a little spice, and continue to save the brine after finishing. , This kind of brine has a strong fragrance.
3. Pour the boiled brine into the sliced ginger, shallots, and red pepper, add the pigeons that have been blanched in bleeding water, and boil for 20 minutes, then turn off the heat and soak for 60 minutes. This makes it more convenient Tasty, the fried pigeon is more delicious.
4. Take out the marinated pigeon and put it in a plate to drain the water.
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5. Prepare the crispy water for braised pigeon: first dissolve 150 grams of honey with 200 grams of boiling water, then stir 150 grams of white vinegar, 50 grams of red vinegar and 50 grams of Huadiao wine.
6. Brush the dried pigeon with crispy water back and forth with a brush. Brush the whole brined pigeon with crispy water. Brush every place. After brushing, place it under ventilated conditions. Let it dry in a good place for later use.
7. Brush the dried pigeon with crispy water back and forth repeatedly, put it in a ventilated place to dry, repeat 5 times,The drying process is best to have about 4 hours.
8. Heat the oil in a pot, use a spoon to scoop the oil and pour 6 layers of oil temperature on the pigeon (you need to master the oil temperature, the oil temperature should be high, if the oil is dripping, the oil temperature should be better. It means orange-red color. It is the most difficult to master if it is deep-fried. The squab will fry when moisture comes out of the pot, and the skin will be mushy if you can’t master the oil temperature enough. It’s safer. If you can control the oil temperature, use deep-fried. Fried pigeons have high oil temperature and fast coloring, so that the outer crispy and inner tenderness can lock the moisture of the outer crispy and inner tenderness, until the pigeon becomes tender. It is orange-red.
4. The pigeon must be freshly baked before it is delicious.
A red and bright braised pigeon
Have you learned the bright braised pigeon?Want to know more cooking methods, please follow me, hurry up and learn.
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