Sesame crispy, fragrant and tender young pigeon

"Sesame Crispy, Fragrant and Tender Pigeon" is also known as (Spicy Sesame Fried Pigeon)(Creative name on November 17)
Introduction to cooking methods:
1. Select frozen young pigeons with tender meat quality of about 400g. After processing and washing, add onions, ginger, salt, spicy fresh food, cooking wine, soy sauce, and marinate for about 20 minutes. Then, use starch paste and cover it with processed 'white sesame bread crumb';
2. When the oil pan is heated to about 150 degrees, add the processed young pigeons, and fry them at constant temperature until they are crispy and golden yellow with tender meat.
3. Sprinkle with pepper salt or serve with tomato sauce, jam, etc. when eating.
Features:
1. Use onions, ginger, spicy, and soy sauce to pickle and taste, make starch slurry to lock water to keep fresh and tender, and simmer and fry the starch layer at a constant oil temperature to avoid unhealthy factors such as 'tender meat powder' and burnt animal protein paste. The finished dish has golden color, fragrant aroma, crispy outer layer, tender and juicy meat, improved taste and nutrition, unique taste;
2. The ingredients are reasonably configured, the nutrition is balanced, the cooking is simple, the color, aroma and shape are complete, and the names of the dishes are appropriate and smooth;
3. This dish is simple and fast, and is most popular among children. It is the best dish to supplement animal protein nutrition. It is the best choice for breakfast and family banquets.
Nutritional value:
Pigeon meat is salty, calm in nature and non-toxic; it has the effect of nourishing liver and kidney, replenishing qi and blood, supporting poison and draining pus; it can be used to treat diseases such as sore, chronic illness, and diabetes. Eating frequently can make the body strong and clear the lungs and smooth the qi.
Sesame is sweet and calm in nature, and enters the liver, kidney, lung and spleen meridians; it has the effects of replenishing blood and improving eyesight, expelling wind and moistening intestines, promoting saliva and clearing milk, nourishing liver and hair, strengthening the body, and anti-aging.

Recipe Recommendations

squab 2只共800g
white sesame 30%
bread crumbs 70%
green onion of 5
ginger 10g
salt appropriate amount
cooking wine 20ml
spicy fresh appropriate amount
starch 25g
peanut oil 600ml左右

slightly spicy
fried
ten minutes
ordinary

Steps for Sesame crispy, fragrant and tender young pigeon

Choose about 400 grams of frozen squab.

After the squab is frozen, remove the internal organs and wash the blood.

Break the back of the washed squab, use a knife to spread the bones, and loosen the meat quality.

Place the processed squab in a bowl, add the onions, ginger, salt, spicy fresh food, cooking wine, soy sauce, and lemon juice.

The squab with the seasoning is kneaded repeatedly by hand, and marinated for about 20 minutes.

Add starch to knead the pickled squab and grout it.

Add about 30% white sesame seeds to the bread crumbs and mix well to make 'white sesame bread crumb'.

The whole body of the stewed squab is covered with 'white sesame bread'.

Place the processed squab on the side dish for later use.

Choose a pan of the right size and add peanut oil to the pan. The oil amount can be enough to drown the young pigeons by 2/3.

When the oil temperature is heated to about 150 degrees, add the processed squab.

When frying, the oil temperature should be basically constant, and the exposed part should be poured with an oil spoon in time to solidify the starch that has penetrated into the meat and solidify the starch layer on the surface, thereby locking the moisture in the meat of the squab and making the tender meat of the squab. It can be stewed in high temperature heat exchange.

Illustration 1 of the finished product of "Sesame Crispy Fragrant and Tender Pigeon".

Illustration 2 of the finished product of "Sesame Crispy Fragrant and Tender Pigeon".

The finished product of "Sesame Crispy, Fragrant and Tender Pigeon" is eaten. The outer sesame bread bran starch layer is crispy and fragrant, and the meat of the pigeon is tender and juicy.