After the Main God Entered the Infinite Game

Today I will teach you a dish. First, catch a cuckoo lazy pigeon and then follow the tutorial to make it! Oh ho ho ho ho ho ho ho ["Braised Pigeon" - nutritious version (with complete butchering techniques)] - Features: rich flavor, tender meat, rich in nutrients, simple to make, easy to understand at a glance. [Main Ingredients]: 1-2 fresh pigeons (a little expensive, I bought 2 for 80 yuan) [Ingredients]: half garlic, 1 small piece of ginger, half onion, 2 small carrots, appropriate amount of chili pepper, a little chives [Seasoning]: water, cooking wine, light soy sauce, mature vinegar, dark soy sauce, oyster sauce, cooking oil, sesame oil, appropriate amount of salt ——[Start making]—— ①: First, take a hot water kettle and boil a pot of hot water. At the same time, take a larger rice bowl or deep plate, add half a bowl of water, add a spoonful of salt and mix well to make light salt water. Set aside. Take a fresh pigeon and hold a pair of wings and pigeon head with your left hand. Take a kitchen knife with your right hand and cut 1 cm from the middle of the bulging neck. Stand it upside down in a large bowl for bleeding. ——(Note, although it is said that killing pigeons cannot be bled and must be drowned in water, but in fact, we must distinguish the purpose of doing so. The main purpose of not bleeding is not to waste blood and retain the complete nutrition of the pigeons. However, in fact, the taste of pigeon meat without bleeding will be very bad, and more blood will be lost during the subsequent disembowelment process, resulting in more loss of nutrients. Although I bled pigeon blood here, it was packed in a bowl and was not wasted, and The pigeons whose blood has been drained will not shed more blood during the subsequent belly breaking process, so the overall nutrition will not be lost and more will be retained. At the same time, the pigeon meat after the blood is drained can retain more tenderness. Therefore, although this upgrade method is primitive and crude, the result is indeed an optimization method that can kill two birds with one stone, so it is the first choice. However, don't forget to add part of the water and salt to the bowl and mix well. The principle will be explained later). ②: Stand upside down for about 1 minute and the blood of the pigeons will be drained. Put them into a large basin. Repeat until all the blood has been drained from the two pigeons and put them into the basin. Set aside. Pour the previously heated hot water into the large basin for scalding. At the same time, pluck out the pigeon feathers on the surface of the pigeons one by one while they are hot. ——(Note that this step is consistent with everyone's killing of chickens. The main purpose is to facilitate the pigeons' hair removal). ③: Use a knife to cut open the middle of the pigeon's belly, take out the internal organs, and wash all parts one by one, especially the pigeon gizzards, pigeon intestines and other fishy parts, and put them on a plate for later use. ——(Note that this step is much simpler than killing a chicken. Since the internal organs are smaller and easier to cut and clean, you don't have to worry about trouble). ④: Remove the stems of the carrots, wash and cut into small pieces, remove the old skin of the onions and mince them, remove the stems of the peppers, wash and cut into rings, peel and slice the ginger, peel and slice the garlic, and set aside. ——(Note, the ingredients must be cut first, then the pigeons). ⑤: Cut off all the black nails of the pigeons, chop them into suitable small pieces with a knife, put them on a plate without any marinating steps, and start cooking. ⑥: Heat the oil in a pan until it is 50% hot. Pour in the pigeon meat and stir-fry quickly until it becomes evenly fragrant and changes color. Pour in half a tablespoon of cooking wine to increase the aroma and remove the fishy smell. Then add slices of ginger and garlic to bring out the fragrance. Add half a tablespoon of salt to adjust the base flavor. ——(Note, you must first saute the pigeon meat with hot oil to release the excess fishy smell, and then add ginger and garlic cooking wine for a second time to increase the fragrance and remove the fishy smell. This is the key). ⑦: Add minced onions, peppers, and stir-fry together to create a spicy flavor. Add half a tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, half a tablespoon of mature vinegar, and 2 tablespoons of salt. Stir-fry quickly to add color and flavor. ——(Note that the seasoning and coloring steps must be completed before adding water, which is the key to the attractive taste of pigeon meat). ⑧: Add enough water to cover the pigeon meat by 1 cm, add carrot pieces, close the lid and turn on high heat to bring to a boil first, then turn to medium to low heat and simmer for 10 minutes until the carrots are cooked and the pigeons are fragrant. ⑨: After the cooking time is up, take out the pigeon blood from the previous bowl and find that the pigeon blood has agglomerated. Use a spatula to cut it back and forth a few times to form pigeon blood clots. Take it out and pour it into the pot and mix well. Close the lid and continue to simmer for a while until the soup is less than half of the pigeon meat. Add 1 tablespoon of oyster sauce to add freshness, a little sesame oil to add fragrance, and a handful of chopped green onions to add fragrance and appetizer. Turn off the heat and stir well before serving. ——(Note that the pigeon blood can be added later to avoid scorching the pot when frying. In addition, some soup should be left in the pot for the dishes when the juice is finally collected, so that the fried rice will be more delicious, refreshing and juicy). In this way, a braised pigeon with rich aroma, tender meat, full flavor and sufficient nutrition is ready. Isn't it very appetizing? The overall preparation of this braised pigeon dish is relatively simple, but there are also many points to pay attention to. To make it easier for everyone to pay attention, here I will sort out the following 4 key points one by one: The first key point is "killing pigeons requires bleeding, and there are tips for bleeding": The principle of why pigeons are bled has been specifically sorted out in the steps before, and the choice of bloodletting for pigeons can achieve two optimization points at the same time. First, after the pigeons are bled, the meat will be softer and more fragrant due to the discharge of blood, which can not only improve the taste, but also make it easier to taste during subsequent cooking and no longer produce firewood; second, after the pigeons are bled, the pigeon blood will also be added to the pot for cooking together. Instead of reducing the number of pigeons, the pigeons are bled in advance while they are still alive, and more pigeon blood is released for subsequent cooking. The blood lost during the evisceration process of the pigeons will be much less than drowning in direct water, so the overall nutrition of the pigeons can be retained more, so this is recommended to everyone (special reminder, this slaughtering method is also applicable to stewed pigeon soup, but after the pigeon blood is put into the pot, the scum needs to be skimmed off before continuing to stew to avoid getting fishy). The second key point is "the pigeons do not need to be marinated and chopped before being put into the pot": Since the pigeons themselves have less meat and the fishy smell is not strong, in order to retain the nutritional value of the pigeon meat to the greatest extent, the pigeons must "do not need to be marinated", because marinating the pigeons will inevitably cause the pigeons to drain out of water in advance, and the pigeons that have drained the water will be fried whole. The tenderness of the meat will be reduced, and the more water evaporates from the pigeon, the lighter the flavor will be when fried. Therefore, not only cannot the pigeon be marinated in advance, but the best way is to chop it into pieces before putting it in the pot. After all, the pigeon can easily become watery even if it is not marinated, so it is best to cut the side dishes first and then chop the pigeon into pieces. The third key point is "fry the pigeon first and add the aroma later": Since fishy smelling substances generally have poor heat resistance, and high temperatures can stimulate the aroma of meat at the same time, when frying pigeon in oil, you can add the pigeon first and then add the ingredients. In this way, most of the fishy smell can be removed in advance during the rapid frying of the pigeon, and then combined with Add the cooking wine, ginger and garlic to enhance the aroma. The cooked pigeons will not smell fishy at all when eaten. However, the frying temperature does not need to be too high. Generally, 50% to 60% heat is enough. Otherwise, the temperature will be too high and it will easily destroy the nutrients. The pigeons are also easy to fry and cause the meat to become stale (it is recommended that the total time between stir-frying and adding water should not exceed 3 minutes). The fourth key point is "Season first and then add water, so that the juice is not thick enough to be fragrant": Since pigeon meat itself has less meat and more bones, the cooking process should not be done at high temperatures for a long time, so frying in oil is definitely not suitable. Because the frying time is short, the meat will not be tasty enough. If the frying time is long, the meat will definitely become stale, so it can only be braised by adding water. Methods to make the transition, but adding water also pays attention to the method. Be sure to season first and then add water, so as to ensure that the pigeon meat with bones is more evenly flavored and the color is more attractive. Doing this step is not the end. The main thing is that the final juice collection process must not be too dry. This is the key to the delicious flavor of the pigeon meat, which is rich, attractive, tender and juicy. ——Braised Pigeon's "Technical Tips": (1) When making braised pigeon, it is recommended that students choose "meat pigeon" as the first choice. This kind of pigeon meat will be more juicy and satisfy the craving. (2) When killing pigeons and bleeding them, be sure to use a larger bowl or plate to catch the blood. This can ensure that all the blood is caught and not wasted. In addition, you must remember to fill the bowl or plate with half a bowl of water, add a little salt and mix well. The purpose of adding water The purpose is to prevent the pigeon blood from sticking to the bowl and causing waste. At the same time, adding a little salt increases the density of the water, ensuring that the pigeon blood will clump more quickly after being dropped into the water and will not stick to the bowl. It can also add a base flavor to the pigeon blood. This step is a trick that kills three birds with one stone. (3) When using hot water to depilate pigeons, do not keep soaking the pigeons in boiling water. You can soak them once and pluck them out, and repeat until all the hairs are plucked. Do not soak them in boiling water all the time, otherwise the pigeons' meat will be half-cooked and hardened in advance, resulting in a loss of nutrition and taste of the pigeons' meat. It is recommended that the method of "scalding, lifting and plucking" is preferred. (4) Although the nutritional value of pigeons is extremely rich, eating pigeons alone is not comprehensive. Here, Xiaolin brother can make up for the nutritional deficiencies of the pigeons to a greater extent by combining a variety of ingredients with braised pigeons to optimize it. This ensures that the final dish of braised pigeons can provide more nutritional supplements than pigeon soup, and it is also very flavorful and satiating.

Big! See you in the next CP-free article! I will come to see you often!

Yay! I hit! 111 O'clock! (Is it implying that I am lonely and widowed?!!)

Hey, to be honest, I didn't read this book until it was finished. It was all dusty. After reading it, I felt that I still had more to say and felt a little confused. Hahaha, I'm happy with the ending.

It's not interesting, it's over and done with

Ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh!! Sprinkle flowers, sprinkle flowers!! Spread big flowers! Throw a bunch of flowers!!!

Gugujing has been updated! (Perfunctory) (Love will transfer)

Hi! (Crazy attack on Lazygo)

Good, good, good, good, so short, ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh!

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