Crispy Pigeon(cui pi ru ge )

Crispy Pigeon method:

Raw materials for making Crispy Pigeon:

Two fat and tender pigeons, a little cinnamon, a little licorice, a little anise, 325g yellow rice wine, 165G scallion, 80g ginger, 80g white soy sauce, 2500g chicken soup, 80g refined salt, a little maltose, a little white vinegar, 4G cloves.

Processing steps of Crispy Pigeon:

1. Remove the internal organs and wash the pigeon. In addition, put all kinds of spices into the chicken soup, boil for about an hour, then put the pigeon into the white brine, that is, stop the fire, soak for an hour, and then take out.

2. Make a paste with malt sugar and white vinegar, apply it on the pigeon skin, hang it in the cool place and blow it for three hours. When the pigeon skin is dry, fry it in the oil pan until golden. Then cut it into pieces and put it on a plate. Add salt and pepper on the edge of the plate.

Characteristics of Crispy Pigeon:

Golden color, crisp and tender skin, autumn is the best.

Crispy Pigeon

"Crispy Pigeon" is a famous traditional dish in Guangdong cuisine. It belongs to the Department of Guangdong cuisine. It has the characteristics of crispy skin, tender meat, bright red color, fresh fragrance and beauty. If you eat it often, it can make your body strong, clear your lungs and smooth your breath. With the continuous development of cooking technology, three kinds of cooking methods have been gradually formed: cooked frying method, raw frying method and baking method. No matter which method is used, the pigeon is processed after a series of processing and hanging crispy water. The finished product is crisp outside and tender inside, bright red in color and fragrant in aroma. The production process of these three methods is not complicated, but it is not easy to achieve the ideal effect.

Fu Ruitao (former name: Fu Zhiwei), a famous chef from Changyuan, the hometown of Chinese chefs, published a technical paper entitled "three methods of Crispy Pigeon" in the 12th issue of Oriental food magazine in 2007, elaborating the production process of Crispy Pigeon, which has been widely recognized by the industry. So far, the practice of this dish has been unified, and a perfect production standard has been established.

Characteristics of dishes

It is crisp on the outside and tender in the inside, bright red in color, fragrant and delicious.

practice

Selection of raw materials

The so-called suckling pigeon is a young pigeon with a growth period of about 25 days. Its body is small, but its breast is full and fat. It has the characteristics of delicious and tender meat, rich nutrition and easy digestion. It is best to choose a pigeon with a net weight of 6 to 7 taels. To identify the tender and old of pigeons, we can first observe the epidermis of pigeons. The pores on the epidermis are small, uniform and smooth, which indicates that pigeons are tender. We can also lift the sternum with fingers. If the sternum feels soft, it indicates that pigeons are tender. On the contrary, the meat is older. We should also pay attention to whether the pigeon's skin is intact, otherwise it will affect the beauty of the dishes. Primary processing of pigeons: the pigeons sold on the market are usually slaughtered. When you buy them, you only need to remove the esophagus, trachea and excess internal organs, and remove the hair, but do not break the skin. Then it was soaked in water for more than 20 minutes to remove blood water for further processing.

Manufacturing process

Cooked frying method: the so-called cooked frying method is to put pigeons into a special brine and fry them with crispy water. The finished product has crispy skin, tender meat, rich taste and long aftertaste. Brine is made of soup with a variety of spices and condiments, which can be used for a long time. Brine preparation method: soup 10kg, spice package (Amomum villosum 20g, fennel 25g, cinnamon 35g, Geranium 15g, star anise 50g, ginger 50g, tangerine peel 30g, licorice 40g, baikou 5g, Codonopsis pilosula 15g, angelica 25g, Shannai 25g, caokuo 30g, Siraitia grosvenorii 2, Angelica dahurica 10g, dried jujube 6, clove 6). Seasonings (150g old soy sauce, 950g raw soy sauce, 450g white soy sauce, 200g oyster sauce, 300g Huadiao wine, 100g Guangdong rice wine, 150g rose dew wine, 200g fish sauce, 150g chicken juice, 320G refined salt and 300g monosodium glutamate). Deep fry the green onion and ginger in low heat until golden, remove them, put them in brine and bring to a boil. Scald the pigeon with boiling water and quickly put it into cold water. This can make the skin tough. Put the scalded pigeon into the boiled brine. After the brine is boiled, soak the pigeon for 15 minutes. Use the temperature of the brine to soak the pigeon slowly. This can ensure that the meat of the pigeon is fresh and tender without damaging the skin. Take out the water to dry the skin, hang the crispy water, air dry and fry. Raw frying method: the so-called raw frying method is to marinate the pigeons that have been slaughtered and washed, scald them with water, hang them with crispy water, air dry them, and fry them directly. The finished product has crispy skin, tender meat and strong garlic flavor. Coriander preparation method (40 pounds of garlic): garlic 30 jin, onion 5 kg, caraway 3 kg, celery 5 kg, the broken materials, 250 grams of wine, 100 grams of liquor, 180 grams of rose wine, 30 grams of fresh and clear wine, 100 grams of fish sauce, sesame paste, 100 grams, peanut butter, grams of salt, monosodium glutamate, monosodium glutamate, Baijiu Ke, pepper pepper, mix well, fill the dove belly. Cover the remaining material with pigeons, marinate for 24 hours, remove the marinade, scald the pigeons with boiling water, dry the pigeons with dry towel, hang crispy water, air dry them, add 40% hot oil, leave the fire and fry for 10 minutes, then fry them until the skin is crispy and colored.

Baking method: the so-called baking method is to marinate the pigeons, scald them, hang them with crispy water, air dry them, wrap them with tinfoil, bake them in the oven, then fry them and color them. The finished product has smooth skin, bright red color, crisp skin, tender meat and strong garlic flavor. The pre-processing (including pickling) of pigeons is basically the same as the raw frying method, except that when pickling, pigeons should be split from the sternum with a knife, and the pickled pigeons should be spread out into Pipa shape, and be put through with a special pigeon fork, so it is also called Pipa pigeon. Hang the crispy water and air dry. Put it in the oven and simmer for 15 minutes until it is ripe. The skin is light yellow. Then fry and color it. This method is easier to master than the first two methods, and the effect is relatively better. A chef friend asked: why can't you roast the color just like Beijing roast duck? In fact, it's OK. However, due to the difference between pigeons and ducks in organizational structure, pigeons can't be flapped and inflated like ducks, and they don't have fat and fat like ducks. After being split, they can be roasted directly until colored, which will cause the surface meat to be burnt yellow. The skin under wings and legs is easy to be colored unevenly, which will affect the visual effect and taste. It's not as good as roasting first and frying later, so the chef It has always been the method of baking first and then frying and coloring.

Principles of flavor formation

Crispy Pigeon can achieve the effect of crispy meat aroma and bright red color, which is obtained by a series of physical and chemical reactions of various ingredients in crispy water during frying, which contains rich scientific principles. (1) Maltose in crispy water contains reducing sugar, which is caramelized during frying. The color changes from golden yellow to light red, and then to dark red. The ideal color and caramel flavor will be obtained after proper processing. If the concentration of maltose is too high, that is to say, the content of reducing sugar is too high, it will produce too much Caramel during frying, which will make the color black and lead to scorched bitterness; if the content of reducing sugar is too low and the caramelization reaction is insufficient, it is difficult to get the effect of crisp red skin. (2) carbonyl (reducing sugar) and the rich amino acids in Baijiu, which produce the carbonyl ammonia reaction (also called Maillard reaction), will make the pigeon color deepen. (3) Sugar will dehydrate under the condition of sufficient heating, especially in acidic environment. In addition, as a kind of loosening agent, food powder has expansibility, which can make pigeon skin absorb crispy water better and make pigeon skin crispy and tender. Therefore, after frying, pigeon skin is crisp, red and bright through caramelization and dehydration of sugar.

Production key

(1) The preparation of crispy water is the first step to ensure the quality of pigeon products. The method is: mix Shanghai Baijiu 1.5 kilograms, big red vinegar 210 grams, maltose 80 grams, 15 grams of liquor, 5 grams of powder together, and cook it until the maltose is melted and then stir. ­

(2) The hanging brush method of crispy water should be noticed. Whether it is stewed and fried pigeons, or hot water fried and baked pigeons, can not immediately hang crispy water, hanging crispy water can not immediately fried or baked. Because scalded pigeon, the skin will appear more or less water phenomenon, directly hanging crispy water is difficult to hang evenly. If fried immediately after hanging crispy water, the oil will wash off the crispy water, which will not play its due role, and the uneven coloring will also be caused when baking. A better solution is to dry the scalded pigeon with a dry towel, and then hang it with crispy water, so that it can hang evenly without falling off. Then hang it in a cool and ventilated place to dry, and then fry it in oil or bake it in the oven. ­

(3) When frying, oil temperature is very important. If the oil temperature is too high, the above reactions will be speeded up sharply, and the violent reactions will make the finished product black and produce bitter taste; if the oil temperature is too low, enough chemical reactions will not be produced at the appropriate time, and the effect of skin crispness and red color will not be achieved. Generally, the oil temperature should be controlled at 60% heat after cooked or roasted, and then deep fried in the oil until the color is red and the skin is crisp. When raw, the oil temperature should be controlled at 40% to 50% heat, and the pigeon meat should be soaked for a long time until it is mature, and then the oil temperature should be raised until the color is red and the skin is crisp. ­

(4) Arrange the processing speed according to the opening time. The crispness of Crispy Pigeon skin can last for 45 minutes until the temperature decreases

Chinese PinYin : Cui Pi Ru Ge