Recipe: Roast pigeon

Home Cooking Recipe: Roast pigeon

Notes:

Known as the world's first pigeon, Shenzhen Bright Pigeon is the first pigeon in the world. It is moist, slippery, sweet and tender. Its biggest feature is crispy, tender, boney and juicy. Gently bite a bite, first the crispy skin, then the strong meat, the sweetness of the unique pigeons, and the delicious gravy will drip when eating. The most important and unique step in the production of bright pigeons is that the pigeons should be brewed with aged brine. The longer the brine, the more fragrant the brine is. The more than twenty different herbs are made into the soup at the same time. It is made up of a strict proportion of each material, and the brines in different proportions are completely different. In the selection and production of our cottages, of course, we can only use simple and succulent roast pigeons. We only need two steps of baking and roasting. Students who do not have ovens can change to roast. I immersed the last step of the bright pigeon into a baking, which was less greasy, more homely and healthy.

Ingredients:

Steps:

  1. Home Cooking Recipe: After the baby pigeons are washed, they are drowned in water, placed in a boiled boiled pot, and the heat is allowed to cool for 12 minutes. After soaking for two hours or more, remove the drained brine. If the marinade does not completely immerse the pigeons, it needs to be turned two or three times to make the pigeons taste good.

    After the baby pigeons are washed, they are drowned in water, placed in a boiled boiled pot, and the heat is allowed to cool for 12 minutes. After soaking for two hours or more, remove the drained brine. If the marinade does not completely immerse the pigeons, it needs to be turned two or three times to make the pigeons taste good.

  2. Home Cooking Recipe: Take honey, lemon juice and soy sauce, mix and spread evenly on the pigeons. After a little dry, wipe again. The bottom of the pad is tinned to prevent the oil from dripping directly onto the chassis, and the oven is preheated 180 degrees.

    Take honey, lemon juice and soy sauce, mix and spread evenly on the pigeons. After a little dry, wipe again. The bottom of the pad is tinned to prevent the oil from dripping directly onto the chassis, and the oven is preheated 180 degrees.

  3. Home Cooking Recipe: The place where the bones are easy to paste can be wrapped in tin foil and placed in a preheated oven for about 20 minutes. The pigeon skin can be colored and crisp. Remove the top in the middle and brush the pure honey again

    The place where the bones are easy to paste can be wrapped in tin foil and placed in a preheated oven for about 20 minutes. The pigeon skin can be colored and crisp. Remove the top in the middle and brush the pure honey again

Tips:

1. If you don't have the old marinade, you can open a new pot according to the method of linking in my ingredients, but the taste will be slightly discounted. 2, the addition of lemon juice or vinegar can make the pigeon's skin more crisp, roast chicken, duck the same. 3, honey is to help color, more importantly to increase the flavor, I really like the barbecue meat with a sweet taste, neutralize the taste of the barbecue, so that the taste becomes softer. 4, the pigeon itself is not large, and the back should be baked, the halogen time should not be too long, otherwise it will affect the taste. 5, the temperature and time can be adjusted according to their own oven, the pigeons have been cooked by halogen soaking, baked to crispy color. 6, the brine can not be too salty, because the pigeon meat itself has a special sweet, salty will grab the taste. People with heavy tastes can also use a plate of salt and pepper as a dip. 7. If there is no oven, you can change the step 3 to frying: put the oil in the wok a little more, and use the semi-fried method to achieve the purpose of brittleness and coloring.


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