Chinese Food
Roasted pigeon
(101316 views)
In the past, barbecues were baked in high temperature. The food out of the oven was very dry. There was no gravy. Now turn it from high temperature to low temperature and then turn it to high temperature for coloring. It can keep the gravy. It's really great. It's been four years since I started baking. I have made many kinds of cakes, bread and dishes in the oven. It can make me succeed. I'm not afraid of failure and keep trying. I'll keep baking... -
Cooking ingredients
Cooking Steps
Step1:Wash and drain pigeons. Divide into two parts. Mix all the ingredients. Apply to pigeon. Marinate in refrigerator for one night. Turn over occasionally.
Step2:Take out the pigeon the next day, wipe off the sauce and dry the skin. You can use a blower to dry it. You can also use kitchen paper to dry it. Wrap the wings, neck and legs with tin paper. Bake in the preheated 180 ℃ oven for 10 minute
Step3:Then turn 120 degrees and bake for 25 minutes. Remove the tin paper. Then turn 190200 degrees and bake in the middle of the oven until the skin is colored. About 1015 minute
Step4:The pigeon is out.
Step5:Baking at low temperature completely locks the gravy.
Step6:Finished produc
Step7:Finished produc
Cooking tips:Before baking, the skin must be dried. Otherwise, the color is not beautiful or fragrant. There are skills in making delicious dishes.
