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Pigeon red plum gravy, ladder drunken duck paw, roast goose pigeon red plum gravy ladder drunken duck paw roast goose

author:Food

< h1 class = "pgc-h-arrow-right" > pigeon red plum gravy</h1>

Pigeon red plum gravy, ladder drunken duck paw, roast goose pigeon red plum gravy ladder drunken duck paw roast goose

Pigeon sour plum soup, I like to drink sour plum soup myself, so I use the sweetness of the sour plum soup and the sour taste of the plum to make the sauce of the pigeon.

Ingredients &amp; Ingredients:

1 pigeon, pigeon juice, plum juice 35 g, chicken juice 400 g, garnish to taste, plum to taste, white radish to taste,

seasoning:

Amount of marinade, 1 g of cinnamon, 1 g of cardamom, 2 g of cloves, 1 g of star anise, 1 slice of fragrant leaves, 3 black peppers, 1 dried chili pepper, vinegar water, 1000 g of white vinegar, 140 g of sugar

Mixed spices:

10 g coriander seeds, 1 g black pepper, 1 star anise

method:

1 pigeon breast bathed in 55*C until the core temperature reached 52C.

2. Mix chicken juice and concentrated plum juice and heat them in proportion.

3. Fry the pigeons in a saucepan until golden brown, place on a baking sheet, brush with pigeon juice and let stand for about 5 minutes.

4. Pigeon legs, brush the sauce and place in the stirring oven for 1 minute, sprinkle with mixed spices.

5. Marinade 1 first mix 1000 grams of white vinegar and 140 grams of sugar on high heat, let cool, take 180 grams and set aside.

6. Steam the white radish and peel the plums.

7. Cut the white radish into thin slices, marinate overnight and roll in the crushed plums.

8. Put the cinnamon stick, cardamom (pinch it), cloves, star anise. Bring the fragrant leaves, black peppercorns and dried chili peppers to a boil in 180 g of vinegar water and let go on ice

Cool, sachet plastic seal, set aside

9. Finally, all the parts can be plated.

Pigeon red plum gravy, ladder drunken duck paw, roast goose pigeon red plum gravy ladder drunken duck paw roast goose

<h1 class= "pgc-h-arrow-right" > ladder drunk duck paw</h1>

Pigeon red plum gravy, ladder drunken duck paw, roast goose pigeon red plum gravy ladder drunken duck paw roast goose

Raw duck palms should not be cooked for too long, otherwise they will be fragile when deboned and will not remain intact. Fresh shoots fly water, remove oxalic acid. Do not use high heat when steaming, otherwise the duck paws will not be easy to eat after they are overheated.

8 duck palms, 50 grams of fresh bamboo shoots, 15 grams of dried shiitake mushrooms, 40 grams of Jinhua ham, 8 coriander stalks, appropriate amount of green onion and ginger water, 200 grams of flower carving wine (8 years), 50 grams of rock sugar, 35 grams of light soy sauce, 50 grams of honey

1. Cook the duck palms in green onion and ginger water for 20 minutes, rinse and remove the bones.

2. Mix the juice with flower carving wine, rock sugar and soy sauce, seal the plastic wrap, and steam until the rock sugar melts. Let it cool, soak the duck paws in, and after three days the paws rise.

3. Slice the bamboo shoots and set aside after flying water. Dried shiitake mushrooms hair well, sliced. Slice Jinhua ham.

4. Place the duck palm on the top layer, place the bamboo shoot slices, ham slices, and shiitake mushrooms next time, bundle them together with coriander stalks, and brush well.

5. Cook the steamer over medium heat, put the duck palm inside, steam for 7 minutes and then put it on the table.

Pigeon red plum gravy, ladder drunken duck paw, roast goose pigeon red plum gravy ladder drunken duck paw roast goose

< h1 class= "pgc-h-arrow-right" > roast goose</h1>

Pigeon red plum gravy, ladder drunken duck paw, roast goose pigeon red plum gravy ladder drunken duck paw roast goose

Pay attention to the ratio of maltose to vinegar in the crispy water, enter the wind room and blow for 12 hours to obtain a roast goose with a golden surface and a crispy skin.

Guangdong authentic black brown goose 7 pounds, green onion appropriate amount, ginger appropriate amount, garlic appropriate amount, coriander appropriate amount, star anise appropriate amount, fragrant leaves appropriate amount, tangerine peel appropriate amount

Make an appropriate amount of goose salt and goose paste

1. Choose guangdong authentic black palm peng, about 7 pounds, take out the internal organs and clean it. Marinate for 2 hours with spices such as goose salt, goose paste, green onion and garlic, coriander, star anise, fragrant leaves, tangerine peel, etc.

2。 After inflating the goose body, boiling water until the goose skin is tight, smooth and elastic, hang the crispy water, put it into the bellows to dry the skin.

3 Put it in the oven and bake (about 40 minutes) until the surface is golden, the skin is crisp and the meat is tender, and the aroma is fragrant!

Pigeon red plum gravy, ladder drunken duck paw, roast goose pigeon red plum gravy ladder drunken duck paw roast goose

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