How to make crispy squab

The traditional crispy squab is either pickled or marinated in white brine, both of which taste good. On this basis, we continue to develop new recipes for squab that suit local tastes, and named it "Healthy Crispy Squab."

The pigeon in this dish is neither pickled nor braised. It is marinated with more than a dozen spices and then braised. The skin is crispy and the meat is more fragrant and tender. At 35 yuan a pigeon, it is the best-selling hotel of dishes.

The specific methods are as follows:

1. Ingredients for crispy pigeons

2. Soak the pigeons in water

3. Use boiling water Blanch pigeons

4. The blanched pigeons are hung with crispy water

Material selection: 300 grams of squab meat is elastic

Generally, 300 grams of net weight is used Squab pigeons are young pigeons that have a growth period of about 20 days. They have a relatively well-proportioned body shape and plump and plump breast meat. Such pigeons have fragrant bones, tender meat and elasticity. Slaughter and clean the squabs, soak them in clean water for more than 20 minutes, and drain away the blood.

Soaking: Squab soaked in cool spice water tastes better

Take 40 pigeons as an example. First, soak the cleaned pigeons in cool spice water for 6-8 hours. .

Note that the pigeons must be soaked in cool water. You can also seal the basin in which the pigeons are soaked with plastic wrap and put it in the refrigerator to soak at a constant temperature.

Preparation of spice water:

50g cinnamon, 5g tangerine peel, 25g each of angelica and galangal, 30g of dried ginger, 20g each of nutmeg, white cardamom and amomum villosum. , 10 grams each of fennel seeds and cardamom, 50 kilograms of water, 2 kilograms of salt, 2500 grams of green onions, 1500 grams of shallots, 1 kilogram of ginger slices, and 2 bottles of Huadiao wine.

Put water into the pot and bring to a boil. Add all the above ingredients into the boiling water and simmer over low heat for 15 minutes.

Apply the crispy water: no caramel

First use boiling water to open the pores of the pigeons, and then apply the crispy water twice. Do not wait for the pigeons to cool down before adding the crispy water. The color and texture of the baked goods are not good, and you cannot wipe the skin with a towel to avoid damaging the skin. The pigeons with crispy skin water are hung in a ventilated place to air-dry for 6 hours until there is no moisture on the skin before baking.

Crispy water ratio: Mix 500 grams of Baihua brand honey with 3 kilograms of boiling water, add 250 grams of white vinegar and mix thoroughly. I use white vinegar instead of the red Zhejiang vinegar in the Cantonese crispy water, which can make the skin crispier; in addition, when adjusting the crispy water, I use natural honey instead of caramel, removing various additives in the caramel, and the squab tastes better. And the skin is crispier.

Baking time: no more than 15 minutes

Put the dried squab directly into the oven and simmer over low heat for 15 minutes. Pay attention to the time during the baking process. After the squab is baked for 10 minutes, you can open the oven door and observe the color of the squab. The color at this time should be slightly lighter than the color of the finished product, and then bake for 4-5 minutes. Ripe in minutes.

It is better to grow independently than to share together