Fruit wood smoked pigeon
This dish will be the pigeon first brine and then fried, so that its color is brownish red, the sauce is rich, the outside is crisp and tender; after the table is smoked on the spot with a smoking gun, the whole process is presented to the guests, just 2 minutes, it adds a hint of attractive smoky aroma to the pigeon, easy to operate, and also adds talking points for diners during the meal.
Batch prefabrication:
Pigeons (each net weight of about 250 grams) after removing the internal organs, wash the basin, add 25 grams of ginger slices, 20 grams of green onion, 15 grams of fresh lemon juice, 10 grams of salt, 8 grams of dried safflower peppercorns, then pour 500 grams of cooking wine and marinate for 20 minutes (cooking wine can be reused twice), fish out and put into brine, brine on low heat for 20 minutes, turn off the heat and simmer for another 20 minutes, take out and hang until water to dry and set aside.
Cooking process:
1: Heat the pan in wide oil until it is 40% hot, fry a pigeon for 2 minutes until the skin is crispy, remove the oil.
2. Put the finished sugar osmanthus flower, pepper sauce, pumpkin sauce and cupie salad sauce into the squeeze pot, draw the plate decoration, and the fried pigeon can be put on the plate.
3, the fruit wood chips into the barrel, and then ignite the wood chips, after the table, the waiter into the smoke cover, and then close the smoke cover smoke 2 minutes can be opened to eat.
To make a diagram:
1: Change the green part of the shallot to a knife to a green onion, pour the oil that burns to 60% hot on the green onion and mix well.
2: Filter out the oil, add the measuring cylinder, add cold boiling water, chicken juice and salt to mix well, and beat into a paste with a handheld cooking stick.
3: Wash the pigeons, add ginger slices, green onion, fresh lemon juice, etc., and then pour in cooking wine and marinate for 20 minutes.
4. Brine pigeons.
5: Fry the pigeon in 40% hot oil for 2 minutes.
6. Put the finished sugar osmanthus flower, pepper sauce, pumpkin sauce and cupy salad sauce into the squeeze pot and draw the plate.
7: Place the fried pigeon in the center of the dish.
8. Load the fruit wood chips into the barrel of the gun, and then ignite the wood chips.
9. The waiter punches the smoke into the hood, and then closes the hood and smokes 2 minutes.
brine:
1, Bai Zhi, grass and fruit 210 grams each, fragrant fruit 200 grams, star anise 150 grams, cinnamon 90 grams, fragrant leaves 30 grams, cucumber 10 grams, thyme 5 grams, washed and soaked in white wine for 2 hours, wrapped in gauze into a spice package.
2, the pot into the pig's trotters 3 pounds, pig stick bones 3 (hammer broken), 2 pounds of pig skin, 2 old hens, chicken feet 2 pounds, pig skin 2 pounds, add water has not passed, after the fire boiled, turn to medium heat to clean the blood foam, fish out and rinse and put into the soup bucket, add 80 pounds of water, turn the heat to low for 3 hours, then turn the heat to wait for the soup to be thick enough to stop the fire, after beating the slag, about 65 pounds of thick soup.
3: Add spice packets to the hanging soup, pour the right amount of sugar to make the brine soup golden red, add 1000 grams of dried red pepper, 450 grams of salt, 250 grams of dried safflower pepper, 200 grams of rock sugar, 50 grams of white pepper, boil on high heat and then reduce the heat to simmer for 60 minutes. This barrel of brine soup can marinate about 30 pounds of beef, which is used continuously, the more brine the more fragrant, and the spice packet is changed every three days.
Pepper sauce:
Take 110 grams of green onion part of the spring onion, change the knife to green onion, pour the oil that burns to 60% hot on the green onion and mix well, ensure that all the green onions are blanched and filter out the oil, add 130 grams of cold boiling water, 10 grams of chicken juice, 3 grams of salt and mix well, beat into a paste with a hand-held cooking stick, filter out the residue, add 15 grams of pepper oil and mix well.
Pumpkin sauce:
Add 400 grams of steamed pumpkin to the measuring cylinder, add 100 grams of water, add 5 grams of sugar, and beat into the sauce with a hand-held cooking stick.
Technical key:
Due to the small size of the pigeon, the frying time should not exceed 2 minutes, and the oil temperature should not be too hot, otherwise it will sell dark and the flesh will be woody.