"Fried pigeon with roots, vegetables and fruits" is also known as "fried pigeon with roots and vegetables"(fei qin mei wei jing dian gen jing shu guo chao ru ge you ming shi shu gen jing chao ru ge )

"Fried pigeon with roots, vegetables and fruits" is also known as "fried pigeon with roots and vegetables"

Introduction:

[bird delicacy classic] - stir fried pigeon with rhizome, vegetable and fruit, also known as "stir fried pigeon with rhizome and vegetable" (named creatively on November 30). Cooking methods: 1. Wash the pigeon and change it into inch pieces. Add onion, ginger, pepper, fine salt, cooking wine and dry starch for about 20 minutes. Wash the carrots and cut them into strips. Wash the stem of mustard cabbage and set it aside. 2, 3. Add onion and carrot to the oil pan to stir fry until fragrant, then add mustard stem and green pepper to stir fry for several times, pour in proper amount of soy sauce and water, stir fry for a moment with high fire, then add the meat of pigeon, cover the pan and cook the pigeon. After the pigeon is cooked, use high fire to collect juice and seasoning, then put it on the table. Features: 1. Low carbon, low oil temperature, no lampblack operation, common ingredients, reasonable ingredients configuration, balanced nutrition, simple cooking, complete color, fragrance and shape, appropriate, smooth and peaceful dishes. 2. The dishes are bright in color, fragrant with scallion, delicate and tender in meat, crisp and refreshing in green pepper and mustard, rich and delicate in taste and balanced in nutrition; 3. The roots and fruits of vegetable plants rich in minerals, trace elements and cellulose, and the pigeon with high nutritional value are especially suitable for children in growth and development period, as well as rehabilitation and health care. Nutritional value: pigeon taste salty, flat, non-toxic; with the role of nourishing liver and kidney, can tonify Qi and blood, support poison discharge pus; can be used to treat ulcers, chronic disease, thirst and other diseases. Eat often can make the body strong, clear lung smooth gas

Production steps:

Step 1: thaw the pigeons after they are taken out.

Step 2: after thawing, remove the internal organs and wash the blood.

Step 3: remove the pigeon's half legs and wings with a knife, and then change the knife into inch pieces.

Step 4: add onion and ginger powder, cooking wine, fine salt, pepper, soy sauce and starch.

Step 5: hold the grouting for a moment, and then make the grouting for about 20 minutes.

Step 6: cut the onion into pieces, wash and set aside.

Step 7: wash the carrots and cut them into strips about 1cm square.

Step 8: select the stem of Brassica juncea, process it into inch section, soak it with water and wash it.

Step 9: soak green pepper with water, wash and cut into elephant eye pieces.

Step 10: stack the processed ingredients in the side dish plate.

Step 11: pour oil into the pan, add ginger slices and stir fry with low oil temperature.

Step 12: remove the heat from the pan, add the pigeon and disperse with a spatula.

Step 13: stir fry the pigeon meat into six pieces.

Step 14: when the pigeon meat is mature, take it out.

Step 15: stir fry onion and carrot in the original pot.

Step 16: stir fry onion until fragrant, add green pepper and mustard stem.

Step 17: stir fry the ingredients for a while, add appropriate amount of water and stir fry over high heat.

Step 18: after the green pepper and mustard stalk change color, add the processed pigeon meat.

Step 19: stir fry slightly, add proper amount of soy sauce and sugar to taste.

Step 20: cover the pot and cook it for 2 minutes over high heat.

Step 21: after the pigeon is cooked, add the sauce to the table.

Step 22: Figure 1 of "stir fried pigeon with root, vegetable and fruit".

Step 23: Figure 2 of "stir fried pigeon with root, vegetable and fruit".

Step 24: Figure 3 of "stir fried pigeon with roots, vegetables and fruits".

Materials required:

Carrot: 1

Stem of Brassica juncea: 150g

Green pepper: 1

Pigeon: 1

Chives: 3

Fine salt: 1 tablet

Cooking wine: 15ml

Soy sauce: 20ml

White granulated sugar: right amount

Pepper: 3G

Starch: right amount

MSG: right amount

Olive oil: right amount

Precautions: warm tips: 1. Fresh pigeons are not easy to cook too tender, so as to avoid the infection of avian virus and parasitic eggs; 2. It is better to wash and process the fresh pigeons, and then freeze them in the refrigerator for more than 24 hours. When cooking, the flavor is better and safer. 3. Pigeon meat must be stir fried to more than six mature, stir fry and stew time is not easy to be too long, because pigeon meat is wrapped with starch layer, in addition, green food stew time is too long, easy to turn yellow and crisp. Mustard by-product: consumption of real gas. Eating kale for a long time can inhibit the secretion of sex hormones. Side effects of pepper: spicy green pepper is easy to cause hemorrhoids, scabies and other inflammation, so spicy green pepper should eat less, ulcer, esophagitis, cough, sore throat, hemorrhoids patients should pay attention to eat less.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Fei Qin Mei Wei Jing Dian Gen Jing Shu Guo Chao Ru Ge You Ming Shi Shu Gen Jing Chao Ru Ge