Crispy pigeon is how to do, what kind of steps?

I. Introduction to Crispy Pigeon

1, "Crispy Pigeon" is a traditional dish in Cantonese cuisine, belonging to the Cantonese cuisine, with crispy skin and tender meat, red color, fresh flavor and beauty, often eaten to make the body strong and healthy, clear the lungs and smooth the qi. With the continuous development of the production process of the dish, it has gradually formed three production methods: cooked and fried, raw and fried, and baked. Regardless of the production method, the pigeon after a series of processing, hanging crispy water and then processed, the finished product is crispy outside and tender inside, red color, aroma. These three methods of production process are not complicated, but if you want to achieve the desired results is not easy.

2, China's chef hometown - Changguan famous chef Fu Ruitao (formerly known as: Fu Zhiwei) in the "Oriental Gourmet" magazine published in 2007, the twelfth issue of the magazine called "crispy pigeon three kinds of practices," the technical paper, describing in detail the "Crispy pigeon" production process, widely recognized by the industry, so that the practice of this dish is unified, there is a perfect production standards.

3, the so-called pigeon, is the growth period in about 25 days of pigeon chicks, its small size, but the breast meat is full of fat, with meat tender, nutritious, easy to digest and so on. It is best to use pigeons with a net weight of 6 to 7 taels each. Identify the pigeon's old and young, we can first observe the pigeon's epidermis, epidermal pores are small, uniform and smooth, indicating that the pigeon is more tender; you can also use your fingers to lift down the sternum, sternum feel softer, indicating that the pigeon is more tender, on the contrary, the meat is older. You should also pay attention to whether the skin of the pigeon is intact or not, otherwise it will affect the beauty of the dish.

Preliminary processing of pigeons: the market is generally sold in the slaughter of pigeons, buy over just remove the esophagus, trachea and excess viscera, remove the net hair, but do not break the skin. Then placed in the water to soak for more than 20 minutes to remove the blood, in order to prepare for the next step of processing.

Second, the nutritional value of crispy pigeon

Cilantro is warm and sweet, can strengthen the stomach and digestion, sweating and rash, diuretic and laxative, wind detoxification. The Compendium of Materia Medica says: "Caraway is pungent, warm and fragrant, passes through the heart and spleen internally and reaches the limbs externally." Luo's will be about the medical mirror "said" to "open up all the improper gas, dispel wind and cold, fever and headache, eliminating food stagnation, smooth two stools, go cataracts, the benefit of acne rashes." Modern research has found that the reason why cilantro is fragrant, get the name of cilantro, mainly because it contains volatile oil and volatile flavor substances. Cilantro is rich in nutrients, cilantro contains vitamin C, carotene, vitamin B1, B2, etc., but also rich in minerals, such as calcium, iron, phosphorus, magnesium and so on. Cilantro also contains potassium malate and so on. Cilantro contains a much higher amount of vitamin C than ordinary vegetables, the average person consumes 7 to 10 grams of cilantro leaves to meet the body's demand for vitamin C; cilantro contains carotene than tomatoes, beans, cucumbers, etc. 10 times higher.

Three, therapeutic effects:

1, Chinese medicine, pigeon meat is salty, flat, non-toxic;

2, with the role of nourishing the liver and kidney, you can replenish the qi and blood, toxins and pus;

3, can be used for the treatment of malignant sores, long illness, false win, thirst and other diseases.

4, often eaten can make the body strong, clear the lungs and smooth gas.

5, for kidney weakness, weak, restless, children growing up, physical exhaustion are effective.

Pigeon meat is salty, flat, non-toxic; with the role of nourishing the liver and kidney, can replenish qi and blood, toxins and pus; can be used for the treatment of malignant sores, chronic disease, deficiency, thirst and other diseases. Eating it regularly can make the body strong and healthy, clear the lungs and smooth the qi. It is effective for weak kidneys, restlessness, children's growth and physical exhaustion. The bones of pigeon are rich in chondroitin, which can increase skin elasticity and improve blood circulation. Pigeon meat contains more branched-chain amino acids and arginine, which can promote the synthesis of protein in the body and accelerate the healing of wounds.