The Quirky Chef-Cosplayer Akutagawa

Oily pigeon [raw materials/seasonings] 4 squabs, 2 green onions, 3 slices of ginger, 2 star anise, 1 tablespoon of wine, 4 tablespoons of soy sauce, 12 slices of dried shrimp crackers, a little pepper and salt. [Production process] ① Dry the killed pigeons, place them in a bowl, mix with chopped onion, ginger and star anise, wine and soy sauce and marinate for about 1 hour. ② Heat the pan, add more oil (preferably more oil), when it is 70% hot, add the pigeons, fry over low heat for about 2 minutes, remove with a slotted spoon and set aside. ③ After heating the frying oil until it is very hot, use a spoon to scoop the oil and pour it on the pigeons in the colander several times. ④Cut each one into 4 pieces while hot (cut off the head first, then cut it in half, then cut it into two crosswise), arrange them on a large plate, and stack the deep-fried crispy shrimp slices in the middle. Braised pigeon in red water Ingredients: 1. Ingredients: 2 red-billed gulls, 50 grams of green beans and rice, and 50 grams of carrots. 2. Seasoning: cooking wine, refined salt, monosodium glutamate, sugar, soy sauce, scallions, ginger slices, vegetable oil. Preparation method: 1. Suffocate the red-billed gull, remove the hair and internal organs, chop off the head and feet, wash and cut into pieces, put it in a basin, add starch and refined salt and mix well. Scrape off the skin of the carrots, wash and cut into small pieces. 2. Put oil in the pot, heat it to 60% heat, fry the gull meat pieces for about 2 minutes, remove and drain the oil. Leave remaining oil in the pot, add green onion and ginger and stir-fry, add green beans, rice and carrot cubes and stir-fry briefly, add gull cubes and cooking wine, Add refined salt, monosodium glutamate, soy sauce, sugar and appropriate amount of water, cover the pot, simmer until the gull meat is cooked and tender, and serve. Sour plum pigeon Material: 2 squabs (350 grams, about 9 halves). Seasoning: 300 grams of pickled plums (about 8 taels), 4 tablespoons of brown sugar, 3 tablespoons of Zhuhou sauce, 2 and a half tablespoons of dark soy sauce, rose wine, ginger juice, minced garlic 1 tablespoon each. Cooking steps: (1) Wash the squab and pat dry. (2) Prepare seasonings. (3) Marinate the squab with seasonings for about 30 minutes. (4) Cover the squab with plastic wrap, leaving an opening to allow air to escape. Place it in the microwave and cook on high heat for 10 minutes, then switch to medium heat and cook for 3 minutes. Remove the pieces and put them on a plate. Steamed Pigeon with Angelica and Astragalus Ingredients: 1. 1 Pigeon 2. Angelica, astragalus, wolfberry, appropriate amount of wine, ginger slices, 1 spoon of sesame oil, salt. Method: 1. Wash the pigeons with hot water and mix with salt. 2. Put angelica, astragalus and wolfberry into a bowl, pour boiling water into it to release the aroma. 3. Put items 1 and 2 into a steaming bowl, add wine, ginger, sesame oil, and water until the pigeon meat is submerged. Steam in a pot. After steaming on high heat for 1 hour, change to low heat and steam for half an hour. Stewed pigeon with white fungus and tangerine peel: Color, aroma: This dish has a fresh taste and has the effect of nourishing yin and nourishing the lungs. Ingredients: 2 squabs (each weighing about 400 grams) Accessories: 100 grams of white fungus, 10 grams of dried tangerine peel, 10 grams of refined salt, 5 grams of monosodium glutamate, 2 grams of chicken essence, and 750 grams of stock. Production: 1) Slaughter and wash the squab, chop into pieces, boil in boiling water for 2 minutes, rinse with water, and put into a soup bowl; 2) Wash and cut the white fungus into pieces, put it into a pot of boiling water and boil it for a while. Also put it into a soup bowl, then put in the water to soften the tangerine peel; 3) Put the pot on medium heat, add the stock to boil, add refined salt, monosodium glutamate and chicken essence, mix well, pour into the soup bowl, put it on the basket and steam over high heat for 30 minutes, until cooked. Fried pigeon pine with three shreds Color and aroma: The pigeon pine is smooth and tender, the three strands have different colors and complement each other, and the mouth is tender and refreshing; Ingredients: 450 grams of pigeon breast meat Accessories: 20g egg white, 25g shredded green onion, 5g shredded red pepper, 25g shredded pickled cucumber, 20g shredded ginger, 5g refined salt, 25g Shaoxing wine, 15g dry starch, 20g sesame oil, 20g soy sauce, 5g sugar, 15g water starch, 3g vinegar, 500g peanut oil (actual oil consumption: 75g) Production: 1) Soak the pigeon breast in clean water to remove the blood, remove and drain, cut into rice-sized pieces, put in a bowl, add refined salt, Shaoxing wine, egg white, dry starch, mix well and sizing, then add sesame oil and mix well; 2) Heat the wok over high heat. When the oil is 40% hot (about 100°C), add pigeon pine and scratch the oil. When it changes color, remove and drain the oil; 3) Turn on the heat of the wok, add oil, add shredded ingredients and stir-fry, then add Shaoxing wine, soy sauce and sugar to boil, thicken with starch, add pigeon meat floss, cook with vinegar, drizzle with sesame oil, turn the pot and serve. Soft Fried White Pigeon Color and aroma: golden color, crispy skin and tender inside, strong pepper flavor, and has the effects of replenishing qi, strengthening the spleen, nourishing the kidneys and quenching thirst; Ingredients: 250 grams of pigeon meat Accessories: 50 grams of yam, 5 eggs, 500 grams of vegetable oil, 10 grams of cooking wine, 10 grams of soy sauce, 0.5 Grams of MSG, 3 grams of pepper, 4 grams of salt, 25 grams of soybean flour Production: 1) Wash and peel the pigeon meat, cut it into criss-cross cuts, cut it into centimeter square pieces, put it in a bowl, and mix it with cooking wine, soy sauce and MSG; 2) Then add egg white, yam powder and bean flour to make a paste; mix the marinated pigeon meat with egg white and bean flour paste evenly; 3) When the oil is 60% hot (150°C), remove from the heat and put in the starched pigeon meat pieces one by one. Use a spoon to turn them over during frying to ensure even heating; after the paste has solidified, remove it and cut off the carrageen; 4) Put the wok on the fire. After the oil temperature rises, fry the pigeon meat again. When it is golden brown, take it out, drain the oil and put it on a plate. Sprinkle with pepper and salt and serve. Fried pigeon Color and aroma: rosy, crisp, delicious Ingredients: 2 white pigeons Accessories: 150 grams of water chestnuts, 10 grams of minced cooked ham, 25 grams of chives, 75 grams of lean meat, 1 egg white, 12 pancake skins, 150 grams of lettuce, 1000 grams of lard (consumption of 100 grams), appropriate amounts of MSG, refined salt, and sesame oil. Production: 1) Suffocate the white pigeon to death, remove the hair, disembowel the pigeon, remove the internal organs, wash them, cut off the head and tail, and remove the thick bones; 2) Chop the pigeon meat and lean meat into minced meat with a knife, put it in a bowl, add egg white to mix, cut the water chestnut meat and leek into fine pieces; 3) Heat up the cauldron and pour in the lard. When the oil is 50% hot, fry the pigeon meat in the cauldron and pour it on a grate. Then fry the pigeon meat in the cauldron for four or five minutes. Add water chestnuts, chives, minced ham, monosodium glutamate, refined salt, and sesame oil and fry for four or five minutes. Remove the cauldron and put it on a plate; 4) Fry the head and tail until cooked, and build them into a dove shape; serve them with pancake skin and lettuce leaves (cut into rounds). Sauce dish: balsamic vinegar. Four Treasures Pigeon Soup Ingredients: Clean pigeon Accessories: lotus seeds, longan meat, wolfberry, jujube Seasonings: salt, cooking wine, chicken essence, pepper noodles, chicken soup, onions, ginger Method: 1. Wash the pigeon and cut it into small pieces, blanch it in a pot of boiling water, take it out, wash off the blood and set aside; 2. Put lotus seeds and longan into bowls respectively, add water and steam until cooked. Wash the wolfberries and jujubes, cut the green onion into sections, and slice the ginger and set aside; 3. Put the blanched pigeon meat into a soup basin, then add lotus seeds, longan meat, wolfberry, jujube, add clear soup, add green onion slices, ginger slices, cooking wine, salt, and pepper noodles, steam for 40 minutes, remove the onions and ginger, and serve the soup basin. Features: The soup is delicious, the pigeon meat is soft and rotten, and it is rich in nutrients. Butter braised pigeon Ingredients: pigeon Accessories: carrots, onions, celery Seasonings: salt, Worcestershire sauce, butter, pepper, chicken essence, cooking wine, bay leaves, starch, red wine Cooking method: 1. Cut onions, celery, and carrots into fine pieces and put them into a container. Add salt, Worcestershire sauce, pepper, chicken essence, and red wine. After grabbing the juice with your hands, marinate the squab for half an hour; 2. Add butter to the pressure cooker, add the pickled pigeon and stir-fry until the surface changes color, add an appropriate amount of boiling water, add the pickled pigeon vegetables and a few bay leaves, cover and press for 15 minutes; 3. After opening the lid, take out the pigeon first, take out part of the soup in the pot and put it into the wok, add pepper and water starch to thicken it, add butter and fry until it becomes thick sauce and pour it on the pigeon. Pigeon and mung bean soup Materials: 1 light pigeon, 2-3 taels of mung beans, 1 tael of snow fungus Method: Wash the pigeons and mung beans, hair and remove the stems of the white fungus, 3 slices of chi, 3 candied dates, put it in a pot with cold water, first simmer over high heat for half an hour, then switch to medium heat and simmer for 1 hour, season and drink. Stewed pigeon with gastrodia elata Material Squab? 1 Gastrodia elata? 5 Grams Ham? 10 Grams Chives? 3 Stalks Ginger? 1 Small piece Seasoning Stock? 3 Tbsp. Cooking wine? 1 Tsp. Refined salt? 1 Tsp. MSG? Tsp. Practice 1. Kill and wash the pigeons, blanch them in boiling water; slice the ham; wash and tie the green onions; wash and slice the ginger; 2. Put the pigeon, ham, gastrodia elata, stock, cooking wine, scallion knots and ginger into a bowl, put it in a steamer and steam for 2 hours, take it out, remove the scallions and ginger, add salt and MSG to taste and serve. Features: delicious taste, extinguishing wind and relieving spasm. Stewed pigeon Boil sweet corn with water and a bag of pure milk. The sweet corn is ready to eat. Pour the boiled soup into a bowl, and the rest is: Soak the pigeons in this hot soup and shake it a few times After 3 to 5 minutes, take out the pigeons and pour out the soup~` Put the soaked pigeons in the pot, add: ham slices, bamboo shoot slices (dried bamboo shoots), rice wine, ginger, fennel, top up with water, and the bowl of corn soup~~ Bring to a boil over high heat, then simmer over low heat for a longer time, if possible, simmer for 2 hours Then add some mushrooms and salt before eating Killing pigeons in vain Material: earth pigeon Seasonings: green onion, ginger, light soy sauce Method: Boil a pot of water, put the whole pigeon in, turn off the heat; cover and simmer for ten minutes, until the cut pigeon bone marrow is bloody, cut it into pieces, and eat with some seasoning. Features: Maintaining the deliciousness and original flavor of pigeon meat Dry fried pigeon Ingredients: Pigeon, salt, cooking wine, monosodium glutamate, shredded green onions and ginger, eggs, dumpling powder, water, oil, pepper and salt Method: pick and clean the pigeons, cut into small cubes, add salt, cooking wine, MSG, green onion and ginger shreds to marinate for a while, then add pigeon eggs, dough and water into a paste, fry until brown, cool and fry again until cooked, dip in pepper and salt when eating boiling oil pigeon Ingredients: pigeon, salt, cooking wine, soy sauce, water, oil, pepper and salt Method: Pick and clean the pigeons, remove the bones, apply salt, cooking wine, and soy sauce, fry them until cooked, use a toaster to stir up the oil, scoop up the hot oil with a spoon and pour it over the pigeons repeatedly until the pigeon skin is charred, cut it into small pieces, and dip it in pepper and salt when eating. Roast pigeon in pot Ingredients: pigeon, broth, green onions, ginger, garlic slices, salt, cooking wine, soy sauce, sugar, pepper, aniseed, egg white, dough, oil, pepper noodles Method: Pick and clean the pigeons, add broth to the pot, add segments, ginger cubes, garlic slices, salt, cooking wine, soy sauce, sugar, pepper, aniseed, cook and remove the bones, then add a paste made of egg white dough, fry until brown, remove and chop into 1-inch long sections or strips, put on a plate, sprinkle with peppercorns and serve. Crispy Pigeon Ingredients: Pigeon, cooking wine, salt, Sichuan peppercorns, shredded onion and ginger, dough powder, oil, Sichuan peppercorns and salt Method: Pick and clean the pigeons, apply cooking wine, rub them with salt, and sprinkle with peppercorns. Stuff the pigeons' belly with shredded green onions and ginger, let it sit for a while, put on the cage materials, then remove the shredded green onions, ginger, and peppercorns, apply soy sauce, add flour and fry until golden brown, cut into small pieces and serve on a plate. Mushroom Pigeon Ingredients: Pigeon, shiitake mushrooms, oil, salt, soy sauce, cooking wine, sugar, broth, green onions, ginger, garlic slices, pepper, aniseed, MSG, sesame oil Method: Pick and wash the pigeons, chop them into pieces, soak the mushrooms and remove the roots, and wash them (wash them several times). Heat a small amount of oil in the pot, add pigeon cubes and stir-fry until they change colour. Add mushrooms, salt, soy sauce and cooking wine and stir-fry for a few seconds. Add a little sugar, broth, green onions, ginger cubes, garlic slices, peppercorns and aniseed. When cooked, add MSG and drizzle with sesame oil. Serve. Pigeon with scallion oil Ingredients: pigeon, water, cooking wine, salt, aniseed, cinnamon, five-spice noodles, shredded green onion and ginger, MSG, oil Method: Pick and clean the pigeons and put them in the pot, add water, cooking wine, salt, aniseed, cinnamon, and five-spice noodles. Boil until cooked and take them out of the bowl together with the soup. Cover and simmer for 2 hours, take out and cut into pieces and serve in the bowl. Add shredded onion and ginger, MSG, and a little original soup. Then boil the oil and pour it over the shredded onion and ginger. Serve. Pigeon paste Ingredients: Cauliflower pigeon, cauliflower, oil, shredded onion and ginger, broth, salt, MSG, dough powder Method: Pick and clean the pigeons, remove the bones, chop them into puree, wash the cauliflower and break it into small florets, then cut it, boil it in boiling water, take it out and drain it, put a small amount of oil in the pot, stir-fry the green onion and ginger, add the pigeon puree and stir-fry until it changes color, add broth, salt and cauliflower until cooked, add MSG, and add the juice. Fried pigeon eggs with pigeon shreds Ingredients: pigeon meat, pigeon eggs, salt, monosodium glutamate, water, oil, chopped green onion, soy sauce Method: Open the pigeon eggs, add salt, MSG, and a little water and mix well. Shred the pigeon meat. Add a small amount of oil to the pot, stir-fry the chopped green onions. Add the pigeon meat and stir-fry for a few times. Add a little soy sauce and stir-fry until cooked. Add a small amount of oil to the pot and heat. Add the pigeon eggs and stir-fry while drizzling oil. Stir-fry until half-cooked. Add the fried pigeon shreds and continue to stir-fry for a few times. Remove from the pan immediately. Steamed Pigeon Raw materials: 2000g of fat pigeon, 3g of pepper, 30g each of ginger and green onion Preparation method: Cut the pigeons into pieces and put them in a steam pot. Add cold water, green onions and ginger slices, and steam for about 4-5 hours until the pigeon meat is steamed. Remove the onions and ginger, sprinkle with seasonings and serve.

Chief Sen: I...

Ahhhhhhh, I finally found this book among countless articles, but it is a huge pit in the abyss... I hope I can see the follow-up in my lifetime.

? ? ? ? You don't even want to write about their confrontation? ? ? ?

Sooner or later your pigeon will be stewed.

WwwwwI also want Mr. Mori's 18-year-old book. Wuwuwuwuwuwuwu.

He was obviously so shallow, but I jumped in like a fool without hesitation.

Humble reminder, Mommy, can we update a few hundred words? Woooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo...

! ! ! ! Damn, you're hurting me! ! ! ! Cardiac arrest!

I knew it was an abyss but still jumped in... This is indeed my wife's writing... (Trembling hands)