Chinese Food
Roasted pigeon
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It's Crispy on the outside and fragrant on the inside. It's the attraction of this dish. Pigeon is evenly heated under the 4D hot air function of Siemens oven. Brush the sauce to make the color more golden, bright and fragrant. It is irresistible.
Cooking ingredients
Cooking Steps
Step1:Make Huai salt - mix sugar, salt and monosodium glutamate according to (3-2-1).
Step2:Mix the Huai salt, Shajiang powder, Wuxiang powder, onion, ginger, garlic, cinnamon and fragrant leaves into a bowl to form a marinade.
Step3:Wash the pigeons. Rinse off the blood and marinate for half an hour.
Step4:Add water to boil in the pot. Put the pigeon into boiling water and blanch it for about 5 seconds. Put it in the ventilation place and drain the skin water overnight.
Step5:Mix white vinegar, red vinegar and maltose according to (10-1-1) to make crispy water. Set aside.
Step6:Pour the prepared crispy water on the skin of pigeon evenly and let it air dry. Then put it into the oven for baking.
Step7:Bake in the third layer of Siemens iq700 embedded oven. 4D hot air. 230 ° C for 20 minutes.
Cooking tips:In winter, maltose is put into the steamer first. It's slightly heated. It's steamed back to soft. It's easier to dissolve in crispy water. There are skills in making delicious dishes.
