Fried pigeon with radish and scallion(fei qin mei wei jing dian luo bo da cong chao ru ge )

Fried pigeon with radish and scallion

Introduction:

"Fried pigeon with radish and scallion" and "fried pigeon with radish and scallion" are the sister dishes of "bird delicacy classic", which are southern flavor, while "fried pigeon with radish and scallion" is northern flavor. Cooking methods: 1. Wash pigeon into inch pieces, add onion and ginger powder, pepper powder, fine salt, soy sauce, cooking wine and appropriate amount of dry starch slurry for about 20 minutes, wash carrot and cut oblique blade for standby; 2. Stir ginger slices in the pot, add carrots to stir well, then take out for standby; 3. Stir fry pigeon pieces in the original pot until discoloration; 6. After ripening, add carrots to stir fry a few times, and pour in the proper amount of water Stir fry the pigeon on the table for a while, then add the raw milk. 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 slightly sweet in carrot, rich and delicate in taste, and balanced in nutrition; 3. The roots 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, pepper powder, cooking wine, soy sauce, starch slurry for about 20 minutes.

Step 5: the pigeon meat should be turned twice to make it fully tasty.

Step 6: clean and scrape the surface of carrot (no need to scrape skin for organic planting), and cut the blade obliquely.

Step 7: wash the scallion and cut the blade.

Step 8: stack the processed ingredients in the side dish plate.

Step 9: pour oil into the pan, add ginger slices and stir fry with low oil temperature.

Step 10: add carrots and stir well.

Step 11: after the carrots are cooked, take them out and put them on a plate;

Step 12: remove the heat and add the pigeon.

Step 13: spread with a spatula, stir fry the pigeon meat into six pieces over low heat.

Step 14: after the pigeon is stir fried, add the carrot and stir fry slightly.

Step 15: add enough water (if the finished dish is used to cover the rice, the soup must be added enough).

Step 16: pour in raw soy sauce or soy sauce, fine salt, and cook the pigeon meat over high heat for a while.

Step 17: after the pigeon meat is cooked, add scallion.

Step 18: stir fry slightly over high fire, add sauce and seasoning, and then put it on the plate (Note: when there are many soups used to cover and water rice, thicken it).

Step 19: the finished product of "fried pigeon with radish and scallion" is shown in Figure 1.

Step 20: the second picture of the finished product of fried pigeon with radish and scallion.

Step 21: [delicious classic of birds] - the finished product of fried pigeon with radish and scallion.

Materials required:

Carrot: 1

Pigeon: 1

Scallion: 150g

Onion and ginger: a little

Fine salt: with taste

Cooking wine: 15ml

Soy sauce: 20ml

White granulated sugar: with taste

Zanthoxylum powder: 3G

Starch: a little

MSG: with taste

Olive oil: 30ml

Note: warm tips: pigeon is especially suitable for kidney deficiency, weak, restless, children's growth, physical overdraft. Nutritional value of carrots: also known as carrots, there are golden shoots, clove radish said. It originated in Central Asia and was introduced into China at the end of Yuan Dynasty. Carrot has the effects of benefiting liver and eyesight, benefiting diaphragm and intestine, strengthening spleen and eliminating malnutrition, enhancing immune function, reducing blood sugar and lipid. The nutritional value of scallion: antipyretic, expectorant: scallion volatile oil and other effective components, with the stimulation of the body sweat glands, achieve the role of sweating and heat dissipation; scallion oil stimulates the upper respiratory tract, make sticky phlegm easy to play out. Promote digestion and absorption: onion also stimulate the body's digestive secretion, can invigorate the spleen, appetizer, increase appetite. Antibacterial, antiviral: allicin in Allium fistulosum has obvious effect of resisting bacteria and virus, especially stronger inhibitory effect on dysentery bacilli and skin fungi. Cancer prevention and anti-cancer: pectin contained in chives can significantly reduce the occurrence of colon cancer, has anti-cancer effect, allicin in chives can also inhibit the growth of cancer cells.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: onion

Chinese PinYin : Fei Qin Mei Wei Jing Dian Luo Bo Da Cong Chao Ru Ge