happy couple(bi yi shuang fei )

happy couple

Introduction:

"As the saying goes," one pigeon is better than nine chickens "and" no pigeon is no feast ". Pigeon is a good dish for dinner guests. Put two salt baked pigeons on the plate to decorate them. (pigeon as a bird's nest, shredded potatoes as a bird's nest, cucumber as a seasoning bucket, dumpling skin as an egg tray) the name of the dish can be summed up in one word: double wings. Double wings: Wings next to wings, both sides: fly in pairs, which means that husband and wife fall in love and advance side by side in their career. I wish "there are lovers in the world and they will get married". How can such a delicacy, which symbolizes the happiness of love, the rise of career, and is full of poetic flavor (I wish to be a bird in the sky), not make people move

Production steps:

Step 1: prepare all the ingredients.

Step 2: soak mushrooms in warm water, slice ginger and cut scallion into sections.

Step 3: blanch the pigeon in hot water for 20 seconds.

Step 4: pick up the pigeon from the hot water and put it into the cold water quickly.

Step 5: mix the ginger powder, pepper powder and refined salt together.

Step 6: dry the moisture inside and outside the pigeon.

Step 7: prepare mushrooms, green onions and ginger.

Step 8: put mushrooms, scallions and ginger into the belly of pigeon.

Step 9: apply the prepared ginger powder on the inside and outside of the pigeon.

Step 10: prepare the butter paper and drop some sesame oil on it.

Step 11: put the coated pigeon on the butter paper.

Step 12: wrap the pigeon in butter paper.

Step 13: put the pigeon on the straw paper.

Step 14: wrap it in straw paper.

Step 15: pour the salt into the pan and stir fry.

Step 16: add star anise, stir fry pepper until the salt begins to change color.

Step 17: put the coarse salt into the bottom of the pot.

Step 18: put the pigeon on the coarse salt

Step 19: bury the remaining coarse salt

Step 20: cover and bake over low heat for 25 minutes.

Step 21: cut the cucumber into segments

Step 22: cut off the top two sides, leaving the middle.

Step 23: empty the middle.

Step 24: make a good bucket.

Step 25: cut the potatoes and soak them in water to wash off the starch.

Step 26: put the dumpling skin under the carrot.

Step 27: shape the dumpling skin into an angle.

Step 28: deep fry in oil to form an egg tray.

Step 29: pick up the shredded potatoes, wring out the water, put a few quail eggs, and stir the flour.

Step 30: after the pigeon is baked in salt for 25 minutes, open the lid and put in the quail eggs for 10 minutes.

Step 31: fry the shredded potatoes in oil.

Step 32: a bird's nest made of shredded potatoes.

Step 33: stir fry peas, corns and carrots.

Step 34: set up the nest, egg tray and bucket.

Step 35: take out the salt baked pigeon and put it on the plate.

Step 36: fly in pairs

Materials required:

Pigeon: 2

Crude salt: 5 Packs

Cucumber: 1

Potato: 1

Quail eggs: 6

Mushroom: 6

Peas: 20

Corn: 20 grains

Carrot: 20

Dumpling skin: 2 pieces

Ginger: 1 small piece

Scallion: 1

Butter paper: 2 sheets

Straw paper: 2 sheets

Star anise: 1 capsule

Chinese prickly ash: 10

Refined salt: 5g

Pepper: 5g

Ginger powder: 10g

Sesame oil: small amount

Note: 1. Salt baked pigeon is a delicious food. Unlike the general stewing, steaming and boiling, which will produce a lot of water vapor and then take away a lot of flavor, salt baking is wrapped in pigeon with oil paper, and then buried with coarse salt to force water vapor with high temperature. There is burnt salt seeping into pigeon meat, and the flavor of mushroom, scallion, ginger and sesame oil seeping into pigeon meat, so the meat is crisp, tender and delicious. Salt baked pigeon can produce a lot of beneficial elements such as calcium and magnesium, which also has good curative effect on gastrointestinal function. Therefore, salt baked pigeon is a delicious and healthy dish. 2. After the pigeon is scalded in hot water, it is quickly soaked in cold water, and the skin of the pigeon baked in salt is more crisp. 3. Pigeon water must be wiped clean, so that it will not be too salty. 4. The salt in the bottom of the pot should not be too little, the thickness is about 3cm, so that the bottom is not easy to burn. 5. Used crude salt can be preserved. Next time, oil paper has better permeability than tin paper and can fully absorb the taste of crude salt.

Production difficulty: Advanced

Process: others

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Bi Yi Shuang Fei