[Green Shield for Autumn and Winter]--Dry pot "Vanilla Garlic Pigeon"(Creative name on November 22)
[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 the "Gourmet Green Health Shield" series of dishes to prevent infectious diseases such as influenza and enteritis in autumn and winter.
Introduction to cooking methods:
1. Put marinated squab, potatoes, and carrots and add starch in the pan and fry until seven-ripe, and plate for later use;
2. Pour oil with milk pepper on a wok and boil oil, add minced garlic and stir-fry until fragrant, then add the fried young pigeons, potatoes, carrots and appropriate amount of spicy fresh powder, stir fry for a while;
3. After the aroma of garlic lingers with the ingredients, add garlic leaves and parsley and stir fry slightly. After the aroma of parsley explodes, you can take out the pot and serve on a plate.
Features:
1.[Autumn and Winter Green Shield]--The dry pot "Vanilla and Garlic Fragrant Pigeon" is creative based on the diet of his military career in Beijing. The dishes have ordinary ingredients, simple cooking, overflowing aroma, rich taste, 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 production 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]--The dry pot "Vanilla Garlic Pigeon" is 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.
Now I will upload the processing and production illustrations to share with you.
May delicious food always accompany you, and everyone will have a happy and healthy life!
Vanilla Garlic Pigeon
Recipe Recommendations
- salty and fresh
- Qiang
- ten minutes
- ordinary
Steps for Vanilla Garlic Pigeon
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 with a knife.
3
After washing the carrots, use a knife to cut the hob blocks.
4
After washing and peeling the potatoes, use a knife to cut them into small pieces.
5
Put the processed ingredients into a stainless steel container.
6
Add chopped green onions and ginger, fine salt, cooking wine, soy sauce, and spicy fresh flour. (Note: Do not add MSG or chemical condiments to ingredients cooked at high temperatures!)
7
Mix the ingredients well and marinate for about 10 minutes.
8
After the ingredients are marinated, add appropriate amount of dry starch and mix well until each ingredient is covered with starch paste. (Note: If there is too much water before hanging, pour it out appropriately)
9
Soak and wash the garlic leaves with clear water, and cut them into small pieces about 1 cm.
10
Soak and wash the coriander in clear water, and cut it into small pieces about 1 cm.
11
After peeling the garlic, cut it into pieces.
12
Place the processed ingredients on the side dish for later use.
13
Choose a pan of the right size and add peanut oil to the pan. The amount of oil can drown 2/3 of the squab pieces.
14
When the oil temperature is heated to about 150 degrees, add the processed squab, potatoes, and carrot pieces.
15
When frying, the oil temperature should be basically constant, and use a spatula to pour and stir fry in time to solidify the starch that has penetrated into the meat and solidify the starch layer on the surface evenly, thereby locking the moisture in the meat of the squab and allowing the tender meat of the squab to be cooked at high temperature. Heat exchange.
16
Fry the ingredients until medium done and place them on a plate for later use.
17
After washing the oil pan, pour it into the pan and pour the oil, add the pepper and boil the sesame oil.
18
Add the processed minced garlic.
19
Stir fry with slow fire until fragrant garlic is fragrant.
20
When the garlic aroma is strong and the color is slightly yellow, add the fried squab, potatoes, and carrots.
21
Use a spatula to stir fry continuously to make the garlic oil, garlic grains, and garlic aroma evenly lingering on the ingredients.
22
Add the processed garlic leaves and small pieces of coriander.
23
Use a spatula to stir fry slightly. After the aroma of coriander is blown out, remove the pan and serve on a plate.
24
[Autumn and Winter Green Shield]--Illustration 1 of the finished product of "Vanilla Garlic Flavor Pigeon" in a dry pot.
25
[Autumn and Winter Green Shield]--Picture 2 of the finished product of "Vanilla Garlic Flavor Pigeon" in a dry pot.
26
[Autumn and Winter Green Shield]--Illustration 3 of the finished product of "Vanilla Garlic Flavor Pigeon".
27
[Autumn and Winter Green Shield]--The finished product consumption picture of "Vanilla Garlic Pigeon" in a dry pot.Vanilla Garlic Pigeon Make Tips
Warm Tip: 1. For fried foods, try to avoid MSG, flavorings, and artificial additives, as some substances may undergo changes at high temperatures... 2. The starch coating must be sufficient, the oil temperature must be constant and not too high, and burnt animal protein must never be eaten! Autumn and winter are the peak seasons for infectious diseases such as pink eye, hand, foot, and mouth disease, flu, meningitis, mumps, chickenpox, and measles. Moreover, most infectious diseases spread through the air or contact, making them most likely to cause clustered outbreaks in schools. Sun Simiao, a renowned ancient Chinese physician, attached great importance to prevention, emphasizing that "the superior doctor treats the undiseased," meaning that the most brilliant doctors are not those who treat illnesses, but those who can prevent diseases. We should be even more so regarding infectious diseases. As of now, most infectious diseases have no effective treatments, so preventing their occurrence is particularly important. For this reason, today we have specially created the "Delicious Green Health Shield" series of dishes using the "Autumn/Winter Green Shield" smoke-free cooking method. Uploaded as health dishes to share with everyone for the prevention of infectious diseases like flu and enteritis in autumn.