"Sesame crisp tender pigeon" also known as "spicy sesame fried pigeon"(zhi ma cui xiang nen ru ge you ming ma la zhi ma zha ru ge )

"Sesame crisp tender pigeon" also known as "spicy sesame fried pigeon"

Introduction:

"Sesame crisp tender pigeon" also known as "spicy sesame fried pigeon" (Creative name on November 17) cooking method introduction: 1. Select frozen pigeon with fresh meat about 400g, after processing and cleaning, add green onion, ginger, salt, spicy fresh, cooking wine, soy sauce, marinate for about 20 minutes, and then use starch slurry to make it covered with processed "white sesame flour bran"; 2. Heat oil pan to 150 ℃ When the temperature is about 10 ℃, add the processed pigeon and fry it at constant temperature to make it crisp and tender golden yellow. 3. When eating, it can be sprinkled with pepper salt or matched with tomato sauce, jam, etc. Features: 1. Pickled with scallion, ginger, spicy and soy sauce, starch slurry is used to keep fresh and tender, and the starch layer is stewed and fried at constant oil temperature to avoid unhealthy factors such as "tender meat powder" and animal protein. The finished dishes are golden in color, fragrant, crisp in outer layer, tender and juicy, with improved taste and nutrition and unique taste; 2. The ingredients are reasonable and balanced in nutrition 3. This dish is simple, fast and popular with children. It is the best dish to supplement animal protein nutrition. It is the best choice for breakfast and family dinner. Nutritional value: the meat of pigeon is salty, flat and non-toxic; it can nourish the liver and kidney, Nourish Qi and blood, support poison and discharge pus; it can be used to treat ulcers, chronic diseases and thirst. Often eat can make the body strong, Qingfei SHUNQI. Sesame is sweet in taste and flat in nature. It enters the liver, kidney, lung and spleen meridians. It has the functions of nourishing blood and eyesight, dispelling wind and moistening intestines, promoting body fluid and milk, benefiting liver and hair, strengthening body and anti-aging

Production steps:

Step 1: choose about 400g frozen pigeon.

Step 2: after the pigeon is frozen, remove the internal organs and wash the blood.

Step 3: break the clean pigeon behind, and pat the skeleton with a knife to loosen the meat.

Step 4: put the pigeon in a bowl, add onion, ginger, salt, spicy, cooking wine, soy sauce and lemon juice.

Step 5: knead and knead the pigeon with hands repeatedly and marinate for about 20 minutes.

Step 6: put the salted pigeon into starch, knead and grout.

Step 7: add about 30% white sesame to bread bran and mix evenly to make "white sesame bran".

Step 8: cover the whole body of the pigeon with white sesame flour.

Step 9: stack the processed pigeons in the side dish plate.

Step 10: choose the right size pot, add peanut oil into the pot, and the oil can submerge 2 / 3 of the pigeon.

Step 11: when the oil temperature is about 150 ℃, add the processed pigeon.

Step 12: when frying, the oil temperature should be basically constant, and the exposed part should be drenched with an oil spoon in time to solidify the starch infiltrating into the meat and solidify the starch layer on the surface, so as to lock the moisture in the pigeon meat and let the tender meat stew in high temperature heat exchange.

Step 13: the finished product of "sesame crisp tender pigeon" is shown in Figure 1.

Step 14: "sesame crisp tender pigeon" finished product diagram 2.

Step 15: the finished product of "sesame crisp, fragrant and tender young pigeon" is shown in the edible picture. The starch layer of sesame bread bran is crisp and fragrant, and the meat of young pigeon is tender and juicy.

Materials required:

Pigeon: 2, about 800g in total

White Sesame: 30%

Bread bran: 70%

Scallion: 5

Ginger powder: 10g

Salt: right amount

Cooking wine: 20ml

Spicy: moderate

Starch: About 25g

Peanut oil: about 600 ml

Caution: warm reminder: 1, fried foods avoid MSG, flavors and artificial additives, and some substances will undergo qualitative changes at high temperature. 2. Starch must be sufficient for pouring and oil temperature should be kept constant. Animal protein must be fried and eaten.

Production difficulty: ordinary

Technology: deep fried

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Zhi Ma Cui Xiang Nen Ru Ge You Ming Ma La Zhi Ma Zha Ru Ge