Pigeon pine is the breast meat of young pigeon. Remove them individually, chop them into minced meat, and use different cooking methods to prepare different flavors of pigeon pine dishes.
This dish uses dried shredded squid. Although it is a dry dish, it still retains its seafood flavor...
When traditional festivals meet National Day, it is inevitable that relatives and friends will gather together. In the slightly summer early autumn, this dish is undoubtedly a better choice.
The tender and smooth pigeon pine not only has the unique bean aroma of yuba, but also the seafood flavor brought by shredded squid... Different flavors and special enjoyment!
Seafood pigeon pine
Recipe Recommendations
- squab in 1
- Yuba 50 grams
- red pepper one
- Hangzhou pepper of 2
- onion a little
- Jiang small piece
- garlic 4-merous
- oil 2 teaspoons
- salt 1 teaspoon
- pepper a little
- starch 1 teaspoon
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Seafood pigeon pine
1
Clean up the young pigeons and remove the breast meat (pigeon pine).
2
Cut the pigeon floss into small pieces, mix with salt and starch, and set aside.
3
Serve shredded squid and tofu in advance, wash them, and cut them into small pieces for later use.
4
Cut green and red peppers and onions into small pieces; dice ginger and garlic for later use.
5
Heat the pan, pour the oil, and the pigeons are loose and loose. Serve.
6
Leave the oil in the pan and saute the ginger, garlic and onions until fragrant.
7
Add shredded squid and stir-fry until fragrant.
8
Add tofu bamboo, add salt and pepper and stir well, add 1 spoonful of water and simmer for a while.
9
Pour in the smooth pigeon floss and stir-fry well.
10
Pour in the green and red peppers, stir-fry until they are tender, and mix well.