[Autumn and Winter Green Shield]--"Fried Pigeon with Garlic Scallop"(Creative name on November 19)
[Autumn and Winter Green Shield] dishes are designed to use extremely common green root vegetables when the autumn and winter seasons change, when the high incidence of epidemic infectious diseases such as red eye disease, hands, mouth and feet, influenza, cerebral flow, mumps, chickenpox, measles, etc., and are creative as a health care series to prevent infectious diseases such as influenza and enteritis in autumn and winter.
Introduction to cooking methods:
1. Stir fry the scallion and ginger slices with Zanthoxylum bungeanum oil until fragrant, add kale and carrot, stir fry until sixty-ripe and set aside;
2. After heating the original oil pan, add the puree pigeon and stir-fry until it is sixty-ripe. Add garlic, kale, and carrot, pour in a proper amount of fresh shellfish syrup, white sugar and water, stir fry with high heat, gather the juice, season, and thicken. Serve on a plate.
Features:
1.[Autumn and Winter Green Shield]--"Scrambled Pigeon with Garlic Scallop" is creative based on the cooking method of Shanghai Pudong's 'Small Fried Chicken'. The ingredients are ordinary, simple and fast, the taste is pure, nutritious and healthy, and the dishes are naturally affordable., close to people's lives;
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.[Autumn and Winter Green Shield]--"Fried Pigeon with Garlic Scallop" can be eaten during the high incidence of epidemic diseases in autumn and winter, which can prevent and reduce the chance of infection with epidemic infectious diseases.
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.
Garlic sterilization
stir-fried young pigeon with garlic scallops
By LessiePrice
Recipe Recommendations
- squab 1只400g
- garlic sprouts 60g
- carrots 60g
- onion 3 pieces
- Jiang 5g
- salt Follow your taste
- cooking wine 20ml
- soy sauce 10ml
- white granulated sugar Follow your taste
- pepper 2g
- starch a little
- MSG Follow your taste
- pepper oil 30ml左右
Steps for stir-fried young pigeon with garlic scallops
1
Select about 400 grams of frozen squab, freeze, remove the internal organs and wash the blood.
2
Cut the washed squab into inch pieces.
3
Add onions, ginger, salt, cooking wine, fresh shellfish sauce, and pepper paste and make for about 20 minutes.
4
Add appropriate amount of dry starch.
5
The squab wakes up for about 5 minutes after grouting.
6
Soak the cabbage stems with clear water and wash them.
7
After washing the carrots, use a knife to cut them into slender strips of about 5 cm.
8
Select the white part of the garlic root, pat it loose with a knife, and cut it into inches.
9
Place the processed ingredients on the side dish for later use.
10
Pour oil on the pan, add green onions and ginger, and fry until fragrant over slow fire.
11
Add kale and carrot and stir-fry until medium done.
12
Place the stir-fried ingredients on a plate for later use.
13
After removing the hot oil pan from the heat (reserve the non-stick pan off the heat), add the stewed squab.
14
Stir fry the squab and spread them apart, then stir fry slowly with slow fire, stir-fry the squab until sixty-ripe.
15
When the squab is six-ripe, add kale, carrot, and garlic sprouts, pour in appropriate amount of fresh shellfish sauce, white sugar, and water, stir fry for a while.
16
Use high heat to harvest the juice, season and thicken, and serve on a plate.
17
[Autumn and Winter Green Shield]--Illustration of the finished dish of "Stir Pigeon with Garlic Scallop".
18
[Autumn and Winter Green Shield]--Illustration of the finished consumption of "Stir Pigeon with Garlic Scallop" dishes.stir-fried young pigeon with garlic scallops Make Tips
Friendly Reminder: Garlic sprouts are rich in Vitamin C, which significantly lowers blood lipids and prevents coronary heart disease and arteriosclerosis, as well as preventing the formation of blood clots. They can protect the liver, induce the activity of detoxifying enzymes in liver cells, and block the synthesis of carcinogenic nitrosamines, thereby preventing cancer. The allicin in garlic sprouts has a bactericidal capacity reaching one-tenth that of penicillin; it is effective against pathogenic bacteria and parasites, helping to prevent influenza, prevent wound infections, and repel insects.
Cooking Tips: Do not cook them until they are too soft, to avoid destroying the spicy compounds and reducing the bactericidal effect.
Note: People with poor digestion should eat less. Excessive consumption may affect vision. Excessive consumption by people with liver disease can cause liver dysfunction.