Green Shield in autumn and winter: dried pigeon with vanilla and garlic(qiu dong lv dun gan guo zhi xiang cao suan xiang ru ge )

Green Shield in autumn and winter: dried pigeon with vanilla and garlic

Introduction:

"[autumn and winter green shield] - dry pot" vanilla and garlic flavored pigeon "(named creatively on November 22) [autumn and winter green shield] is aimed at the high incidence of red eye disease, hand, mouth and foot, influenza, cerebral flow, mumps, chickenpox, measles and other infectious diseases in autumn and winter when the seasons change "Food green health shield" series dishes. Cooking methods: 1. Marinate pigeons, potatoes and carrots with starch, deep fry them until they are seven years old, and then put them on a plate for later use; 2. Pour oil in the frying pan, boil pepper oil, add garlic and stir until fragrant, then add fried pigeons, potatoes, carrots and some spicy fresh powder and stir fry for a while; 3. After lingering garlic flavor and ingredients, add garlic leaves and coriander and stir fry slightly to produce coriander After fragrant, the pot can be set. Features: 1. [autumn and winter green shield] - dry pot "vanilla and garlic pigeon" is based on the diet of the military career in Beijing. The dishes are common in ingredients, simple in cooking, overflowing in fragrance, rich in taste, healthy in nutrition, natural and affordable in style, close to people's life; 2. The ingredients are reasonable, balanced in nutrition, simple in production, complete in color, fragrance and shape, and the dish name is appropriate; 3 [shield] - dry pot "vanilla garlic pigeon" can prevent and reduce the infection rate of epidemic diseases when it is eaten in autumn and winter. Now upload the processing diagram to share with you. May the delicious food always accompany you, and everyone will have a happy and healthy life

Production steps:

Step 1: select about 400g frozen pigeon, remove viscera and wash blood after freezing.

Step 2: cut the pigeon into inch pieces with a knife.

Step 3: after cleaning the carrot, cut the hob block with a knife.

Step 4: wash and peel the potatoes, then cut them into inch pieces with a knife.

Step 5: put the processed food into a stainless steel container.

Step 6: add onion and ginger powder, salt, cooking wine, soy sauce and spicy powder. Don't add high-temperature seasonings and MSG

Step 7: mix the ingredients well and marinate for about 10 minutes.

Step 8: after the ingredients are pickled, add appropriate amount of dry starch and mix well, so that each ingredient is hung with starch slurry. (Note: if there is too much water before slurry hanging, it can be poured out properly)

Step 9: soak garlic leaves with water, wash and cut them into 1cm segments.

Step 10: soak coriander in clean water and cut it into 1cm segments.

Step 11: peel the garlic and cut into pieces.

Step 12: stack the processed ingredients in the side dish plate.

Step 13: choose a pot of suitable size, add peanut oil into the pot, and the oil can submerge 2 / 3 of pigeon pieces.

Step 14: when the oil temperature is about 150 ℃, add the processed pigeon, potato and carrot.

Step 15: when frying, the oil temperature should be basically constant, and timely stir fry with a spatula, so that the starch infiltrating into the meat solidifies, and the starch layer on the surface solidifies evenly, so as to lock the moisture in the pigeon meat, so that the tender meat of pigeon can be stewed in high temperature heat exchange.

Step 16: deep fry the ingredients until medium rare and set aside.

Step 17: wash the oil pan, pour the oil into the pan, add the pepper and boil the sesame oil.

Step 18: add the garlic powder.

Step 19: stir fry garlic with slow fire.

Step 20: when garlic is fragrant and yellowish, add fried pigeon, potato and carrot.

Step 21: stir constantly with a spatula to make garlic oil, garlic grains and garlic fragrance evenly lingering in the ingredients.

Step 22: add the processed garlic leaves and coriander segments.

Step 23: stir fry slightly with a spatula. After the fragrance of coriander comes out, you can start the pot and put it on the plate.

Step 24: [autumn and winter green shield] - dry pot "vanilla garlic pigeon" finished product diagram 1.

Step 25: [autumn and winter green shield] - dry pot "vanilla garlic pigeon" finished product diagram 2.

Step 26: [autumn and winter green shield] - dry pot "vanilla garlic pigeon" finished product diagram 3.

Step 27: [autumn and winter green shield] - dry pot "vanilla garlic pigeon" finished food icon.

Materials required:

Pigeon: about 1 400g

Coriander: 20g

Garlic leaf: 25g

Minced garlic: 1 head

Potatoes: 2

Carrot: 1

Onion and ginger: right amount

Cooking wine: 1ml

Soy sauce: 20ml

Starch: right amount

Spicy fresh: with taste

Olive oil: 20ml

Peanut oil: About 500ml

Salt: right amount

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. Autumn and winter is the season of red eye disease, hand, mouth and foot, influenza, cerebral flow, mumps, chickenpox, measles and other infectious diseases, and most of the infectious diseases are transmitted through the air or contact, so it is most likely to cluster in schools. Sun Simiao, a famous doctor in ancient China, attached great importance to prevention. He emphasized that the most skillful doctor could prevent diseases rather than cure them. For infectious diseases, we should be even more so. Up to now, there is no effective treatment for most infectious diseases, so it is particularly important to prevent the occurrence of infectious diseases. For this reason, today we specially created a series of dishes of "food green health shield" which are cooked by "autumn and Winter Green Shield" without cooking fumes. As a health food to prevent influenza, enteritis and other infectious diseases in autumn, upload it to share with your parents.

Production difficulty: ordinary

Technology: fried

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Qiu Dong Lv Dun Gan Guo Zhi Xiang Cao Suan Xiang Ru Ge