grilled squab
Seasoning:
50g of Meiji fresh soy sauce, 25g of fish sauce, 50g of fermented soybean oil refined soy sauce (which tastes fresher than ordinary soy sauce and can be replaced by ordinary seafood soy sauce), 5g of seasoning powder 15g, 5 g of Jiang Sha powder, 5 g of pork bun king 10g, 5 g of pepper and 0/00g of boiled water. (This is the dosage of 10 pigeons)
Making:
1. Wash pigeons with running water first, and remove fishy smell for later use.
2. Mix all seasonings evenly. In order to taste better, a new disposable medical syringe was used to inject seasoning into the thick chest of pigeon meat.
3. Roast pigeon hair with charcoal fire, then remove some miscellaneous hair, remove butter and internal organs, and put the liver, heart and gizzard back in place.
4. Break the charcoal fire until there is no open flame, spread a part on the bottom of the basin, put the pigeons without miscellaneous hairs on the charcoal in the basin, and cover the remaining charcoal on the pigeon fire board 15-20 minutes (depending on the burning degree of charcoal, 20 minutes at most).
5. Peel the pigeon with fire (this dish eats the dry smell of pigeon meat, so the skin should be removed), put it in salt water (which can play a bactericidal role), brush it with a brush (preferably with a toothbrush), remove the carbon chips, wrap it with plastic wrap, and store it in cold storage. Best in two days.
6. Brush sesame oil before serving and bake in the microwave for 6 minutes.
Roasted pigeon
food
Materials: 20 25-day-old pigeons, 35g secret pigeon material.
Secret pigeon material:
Function of 1: mainly used for spreading, flavoring, deodorizing and tenderizing roast pigeons. It can also be used for curing most meat raw materials such as chicken, duck and mutton.
Formula: monosodium glutamate 10 kg, 2 bags of savory treasure, 30 g of spiced powder, 30 g of galangal powder, 0/5 g of pepper powder, 0/0 g of star anise powder, 250 g of ethyl maltol, 0/5 g of pine meat powder and 0/5 g of tender meat powder.
Barbecue uses more oil:
The function of 1: keep the raw materials moist, make them not easy to burn, dry or be burnt, and enhance the fragrance.
Formula: raw chicken oil 10 kg, cut into large pieces, put into a pot, add 200 g of onion, ginger and garlic, 20 g of pepper, star anise 100 g, 20 g of fragrant leaves, 0/00 g of coriander 100 g of celery 100 g, and simmer for 40 g.
Production method:
Select 24-25-day-old pigeons 1 pigeon, decapitate, slaughter, peel, scratch the tip and wash with clean water.
Take 20 grams of pigeon feed, add 320 grams of bagged Jinzhou mother oil (a local soy sauce, which can also be replaced by ordinary soy sauce), 320 grams of water, 5 grams of salt and 5 grams of monosodium glutamate, and stir into feed juice.
Brush squab evenly with barbecue oil, then sprinkle with refined salt 15g and squab material 15g, and then wrap with yellow paper.
4 Take a stainless steel basin with a diameter of about 80 cm, spread a layer of red-hot charcoal (about 8 cm thick), put it in the wrapped squab, cover it with a layer of red-hot charcoal (8 cm thick), take out the squab after 45 minutes, trim the prominent leg bones and wing bones with scissors, and put it on the plate.