Ingredients: Pigeon 1, 1 onion each about 250g, 2 teaspoons of dried onion and garlic each.
Composition:
Marinade: salt 1/2 tsp, soy sauce 1 tbsp, rose wine 1/2 tbsp, sesame oil and pepper.
Sauce sauce: (1) 1/4 cups of Japanese cooking juice, 1/2 cups of water, 1 tablespoon of tomato juice and sugar, 1/2 teaspoons of salt; (2) 1 teaspoon cornflour, 2 teaspoons water.
How to do it:
1. Wash and dry squab, evenly spread marinade, marinate for half an hour, and drain; Slice the onion.
2. Put the squab in 1/2 cups of hot oil to remove oil until golden brown, and take it out and trim it.
3. Stir-fry the onion in the oil pan, take it out, then saute the dried onion and garlic, add the sauce (1) to boil, put the squab flat in the sauce, and switch to medium-slow fire 15-20 minutes until it is cooked and tasty, take out the chopped pieces and set the plate.
4. Return the onion to the pot and mix in the sauce. (2) Bury the sauce and pour it on the pigeon's face.
note:
1. You can choose a fat young pigeon to cook this dish. 、
2. It is more suitable to pickle pigeons with sweet rose wine than Shao wine or rice wine.
Stewed pigeon with ginseng
Ingredients: 2 young pigeons, 200g spareribs, 2 shallots, 2 slices of ginger, 5g of monosodium glutamate, 5g of refined salt, 7.5g of ginseng slices and 600g of soup.
How to do it:
1. Pigeons shed their hair after suffocation, cut open their backs, take out their internal organs, cut off their heads and toes, and break their foot bones and neck bones with the back of a knife after washing.
2. ribs. Fold ginger and onion into pieces, roll them in boiling water, and then put pigeons in water. Take out the squab and rinse it with clear water, instead of ginger and onion.
3. Put the squab into the stew and add the soup. Put the ribs on the squab, stew them in the steamer until soft, filter the soup and pour them back into the stew pot. Put ginseng in a small saucepan and stew it for 2 hours alone with water. Pick up the ribs from the pigeon cup. Pour ginseng slices and soup into pigeon cups, add monosodium glutamate and refined salt, put them in a steamer 15 minutes, and take them out to eat.
Special point: the soup is fresh and tender, nourishing and strengthening the body.
Stewed pigeon with Lycium barbarum
[Ingredients]: 1 squab, 50g of Astragalus membranaceus and 50g of Lycium barbarum.
[Accessories]: 3g of ginger and 5g of onion.
[Seasoning/gravy]: refined salt 10g, monosodium glutamate 6g, Shaoxing wine 10g, chicken soup 1000g.
manufacturing process
(1) Wash squab, soak Radix Astragali and Fructus Lycii, slice ginger and cut onion.
(2) Add water to the pot and bring to a boil. Add Shaoxing wine, ginger slices and squab and cook until just cooked. Take it out for later use.
(3) Put the squab, Astragalus membranaceus and Lycium barbarum together in a clean stew pot, add chicken soup and stew for 2 hours, add refined salt and monosodium glutamate, and sprinkle with shallots.
Chestnut squab
[Ingredients]: chestnut 100g, squab 1 piece.
[Accessories]: carrot 30g, ginger 5g.
[Seasoning/marinade]: 8g salt, 2g monosodium glutamate, a little pepper, Shaoxing wine 10g.
manufacturing process
(1) Wash the viscera of squab, peel and cut carrots, peel and slice ginger.
(2) Add water to the wok. When the water boils, add pigeons and carrots to boil the blood, and scoop them up for later use.
(3) Put squab, carrot, chestnut, ginger and Shaoxing wine into a pot, pour clear soup, cook with medium fire for 1 hour, then add salt, monosodium glutamate and pepper, and cook for 5 minutes.
Zhangcha squab
[Ingredients]: squab 1,
[Accessories]: 2 shallots and 8 slices of ginger.
[Seasoning/marinating]: Seasoning A: 2 tsps of salt, 1 tsp of rice wine 1 tsp of pepper 1/4 tsp.
Seasoning B: 2 teaspoons of flour, 2 teaspoons of scented tea and 3 teaspoons of sugar.
manufacturing process
(1) Wash squab, remove viscera, add material A and 4 slices of ginger, marinate for about half an hour, and then blanch with cold water.
(2) Boil the water, add ginger, onion and squab, cook for about 20 minutes, and drain it for later use.
(3) Pour the material B into the bottom of the pot, stratify it, then add the squab, cover it with fire and smoke for about 2 minutes until yellow smoke comes out, stew it for another 5 minutes without opening the cover, and pick up the squab and air it for about half an hour.
(4) Boil the oil pan and fry the pigeons until golden brown.