First, let's review the contents of the Cantonese Roasted Pork Series 1, which includes the operation tutorial two of roast duck, roast goose and roast chicken. Friends in need can go to look at it, and this crispy pigeon tutorial is just a reply to a friend's question yesterday.
"Crispy pigeon" is a traditional dish in Cantonese cuisine, belongs to the Cantonese cuisine, with crispy skin and tender flesh, bright red color, delicious flavor and beauty, often eaten can make the body strong, clear lungs and smooth. With the continuous development of the dish making process, three production methods have gradually been formed: cooked frying, raw frying and baking. Regardless of the production method, it is made after a series of processing of pigeons, hanging crispy skin water, and then processed, the finished product is crisp on the outside and tender on the inside, the color is bright red, and the aroma is rich.
Let's start the tutorial sharing
Let's introduce the cooked frying method, raw frying method, and baking method, as well as some precautions and operation keys
nutritive value
Pigeon meat taste salty, flat, non-toxic; has the effect of nourishing the liver and kidneys, can replenish qi and blood, toxin and discharge pus; can be used to treat bad sores, long-term illness, thirst and other symptoms. Eating it regularly can make the body strong and clear the lungs. It is effective for people with weak kidneys, restlessness, child growth, and physical exhaustion. The bones of the pigeon are rich in chondroitin, which can increase skin elasticity and improve blood circulation when eaten regularly. Pigeon meat contains more BCAAs and arginine, which can promote the synthesis of proteins in the body and accelerate wound healing.