Updates whenever I feel like it. I'll definitely post one story on one of the first three Mondays or Tuesdays of each month when I'm off work. Updates at other times are whenever I feel like it.
My name is ■■■. Never mind, for some reason my original name has been censored. You can call me Akutagawa Ryunosuke, like that one from Bungo Stray Dogs.
As a science major from China who spends every day in the lab, my lab didn't explode, I didn't save anyone, and I wasn't hit by a truck driven by someone trying to meet a quota. I just went to sleep and transmigrated.
At first, I didn't realize this was the world of Bungo Stray Dogs. I'm an only child with no younger sister, the youngest in my mother's family, and my surname isn't Akutagawa. My teacher is Natsume Soseki, not Dazai Osamu.
While wandering the slums of the infamous Bowl, I realized this was some unknown IF timeline. Most importantly, it was Nakahara Chuuya, not Dazai Osamu, who picked me up and brought me to the Port Mafia. Nakahara Chuuya isn't my second teacher, but more like a half-student.
Later, Dazai Osamu started looking at me strangely. I suspected this might be an IF timeline branching off from the Beast route. After something happened when I was sixteen, I finally couldn't take it anymore and slammed the table, ready to defect.
Mori Ogai was gone, Oda Sakunosuke had run off, Nakahara Chuuya had run off too, and then Shimazaki Toson showed up. What the hell is this supposed to be?! And who the hell is Shimazaki Toson?!
Later, I was numb with disbelief, because I'd fallen into Type-Moon.
Whatever. I don't want to say anything anymore. Let's set a small goal: find a way to get my hands on a certain cup and see if I can get back.
P.S. This transmigrated Akutagawa combines some elements from the real-life literary master Akutagawa. He's neither the original Akutagawa nor the literary master Akutagawa.
Theme: Heaven's Five Akutagawa, Armed Detective Agency Chuuya, Oda Sakunosuke the sweet knife
Pigeon soup
Prepare the following ingredients: 1 squab, 100 grams of yam, 20 wolfberries, 2 Codonopsis roots, 6 black dates (with seeds), 4 grams of salt, 1 section of green onion, 3 slices of ginger, 15 grams of cooking wine, and appropriate amount of water
The specific method is as follows: wash and slice the yam, wash the wolfberry, Codonopsis root, and black dates and set aside. Wash the squab and put it in a casserole. Add an appropriate amount of water. After boiling, skim off the foam, then add cooking wine, green onions, and ginger, then add wolfberry, black dates, and Codonopsis root. Bring to a boil over high heat, then reduce to low heat and simmer for about 1 hour. Add the yam, simmer until the yam is soft, season with salt, and serve.
Pay attention to the taboos of eating pigeon soup
Because pigeon soup has strong thermal properties, it is best not to eat it if you are prone to getting angry, like cold and afraid of heat, often blush, or like to sweat. In addition, pigeon soup should not be eaten with similarly hot foods such as beef and mutton.
Pigeon soup cannot be eaten with hot food. Because pigeon soup is highly hot, it is easy to get angry and can cause blushing. It is best not to eat it for people who like to sweat. At the same time, pigeon soup should not be eaten with hot food such as beef and mutton.
Although pigeon soup is a highly nutritious thing, if you drink some pigeon soup blindly, it may bring some side effects to the body, because pigeon soup is a relatively hot food. People who often sweat and have strong liver fire are best not to drink it. Do not blindly supplement some pigeon soup.
Angelica pigeon
Raw materials:
2 pigeons, 30 grams of angelica root, 2 tablespoons of wine, 2 slices of ginger, 1 tablespoon of sesame oil, and half a teaspoon of salt.
Method:
1. Wash the pigeons with hot water and mix with salt.
2. Put the angelica root into a bowl and pour boiling water to let the aroma overflow.
3. Put items 1 and 2 into a steaming bowl, add wine, ginger, sesame oil, and water to submerge the pigeon meat. Steam it in a pot. After steaming on high heat for 1 hour, change to low heat and steam for half an hour.
How to make three-pot squab
Ingredients: 2 squabs, green onions, ginger, sugar, wine, sesame oil, soy sauce, salt.
Processing method: Cut the squab into pieces, put them in a small pot together with the accessories, (do not add water), simmer the soup in the pot over slow heat and then eat.
How to make baked pigeon
Ingredients: 2 500g squabs, 500g raw oil, black pepper, cornstarch, refined salt, sugar, soy sauce, tomato sauce and onions.
Processing method: Kill the gutted squab, blow dry, apply soy sauce inside and outside, marinate for half an hour, fry in an oil pan for 2 minutes until golden brown, take it out, leave a little oil in the pan, add shredded onions and fry briefly. Then put the squab and other seasonings in the pot, cook the salt, sugar, lemon juice, pepper, and tomato sauce into a juice, and evenly coat all sides of the pigeon body.
How to cook lemon squab
Ingredients: 2 squabs, 1 lemon, soy sauce, wine, sugar, salad oil, sesame oil.
Processing method: Remove the feathers from the squab, wash and remove the internal organs, marinate in soy sauce for fifteen minutes, pour the salad oil into the pot, add the pigeon, and fry until golden brown. Add wine, soup, sugar, sesame oil, lemon juice and soy sauce, simmer for 15 minutes, put the pigeon in a plate, pour lemon juice on the pigeon meat, and pour the juice in the pot on the pigeon to give it a unique flavor.
How to make royal concubine's squab
Ingredients: 2 500g squabs, 100g bamboo shoots, soy sauce, rice wine, onions, ginger, cornstarch, salt, peanut oil, and 5 shiitake mushrooms.
Processing method: After slaughtering the squab, remove the hair and internal organs, rinse and clean, cut into large pieces, add soy sauce, wine, sugar and salt, mix well and soak for half an hour. Cut the bamboo shoots into diamond shapes and cut the mushrooms into strips and set aside.
Take 50 grams of peanut oil, heat it in an iron pot, first add onion and ginger, then fry the squab cut into pieces until the meat is cooked, then add bamboo shoots and shiitake mushrooms, stir-fry, add a small amount of soup, transfer to a casserole, simmer for half an hour, stir 2 to 3 times in the middle, add a little MSG and cornstarch before eating.
Recipe for crispy squab 1
Ingredients: 2 500g squabs, 50g maltose, 5g vinegar, 250g raw oil or soybean oil, 200g marinade.
Marinade ingredients: star anise, licorice, cinnamon, cloves, green onions, ginger, 200 grams of wine and water.
Processing method: Prepare the marinade first, cook for half an hour, turn off the heat, put the squab into the marinade and soak for half an hour, take it out and drain off the water. Add vinegar to maltose and mix thoroughly, then apply it on the skin of the pigeon. After the skin is dried, fry it in a hot oil pan until golden brown. Eat it while it is hot and tear it with your hands. It has a unique flavor.
Crispy Squab 2
Prepare the following ingredients: 2 squabs, 2 green onions, 3 slices of ginger, a little salt, 4 tablespoons of soy sauce, 2 star anise, a little pepper, 1 soup of white wine, 12 shrimp crackers
The specific method is as follows: Dry the killed pigeons, put them in a bowl, mix the chopped onion, ginger and star anise with wine and soy sauce and marinate for about 1 hour. Heat the pot and add more oil (preferably more). When it is 70% hot, add the pigeons and fry over low heat for about 2 minutes. Remove with a slotted spoon and set aside. Heat the fried oil until it is very hot, use a spoon to pour the oil all over the pigeons in the colander, cut each one into 4 pieces while hot (cut the head first, then cut it in half straight, and then cut it into two crosswise), arrange them on a large plate, and stack the deep-fried crispy shrimp slices in the middle.
How to make American Ginseng and Double Pigeon Soup
Ingredients: 16 grams of American ginseng, 2 medium squabs, 200 grams of lean meat, and 20 grams of round meat.
Method:
1. Purchase American ginseng at a traditional Chinese medicine store and ask the clerk to cut it into small pieces.
2. The squab is processed well and the lean meat is kept intact.
3. Bring a pot of water to a boil, put in the squab and lean meat and bring it to a boil. Put it down in a larger stew pot, add the round meat, pour half of the pot of boiling water, cover the original pot and simmer in boiling water for more than 3 hours.
How to make jujube and pigeon soup
Ingredients: pigeon, red dates, slices of bacon, chicken essence, salt, cooking wine, fungus, green onions and ginger, sesame oil.
1. Kill the pigeons alive, cut them into large pieces, put them into a pot, add half a pot of water, pour in cooking wine, onions and ginger, and cook for 40 minutes.
2. Add the soaked fungus, bacon slices, and red dates, and continue cooking until the pigeon meat is cooked and soft.
3. Add salt and chicken essence to taste, add green onions, and drizzle a spoonful of sesame oil to enhance the aroma.
How to cook five-flavor squab
Ingredients: 2 squabs, green onions, ginger, wine, potatoes, onions, tomatoes, curry powder, MSG and cornstarch.
Processing method: Clean the squab, remove the head, feet and internal organs, cut into pieces and boil in a pot for two minutes, take it out, put it in a vat, add onions, ginger and wine, steam over high heat until the meat is rotten and take it out. Boil the potatoes and mash them into puree.
Put the steamed pigeon cubes into a pot with onions, curry powder, mashed potatoes and oil, stir-fry four or five times, and pour tomato sauce over it.
How to braise squab
Ingredients: 2 500g squabs, 2 eggs, 250g raw oil or soybean oil, soy sauce, salt, sugar, rice wine, starch, green onions, ginger, and pepper powder.
Processing method: Slaughter 2 squabs, remove the hair and internal organs, cut each pigeon in half from the back, and tap the pigeon meat with the back of the knife to soften the meat fibers. Crack the eggs, mix the egg yolk and 2 tablespoons of starch thoroughly, apply it on the pigeon meat, fry it in the heated oil pan until it turns yellow, and take it out.
Use a deep pot, add 1 bowl of boiling water, 10 grams of sugar, 2 tablespoons of soy sauce, 2 tablespoons of wine, onion, ginger and pepper powder, a little salt, put the fried pigeon meat into the pot and stew until the meat is soft, drain the original juice, pour it on the pigeon meat and serve.
Pigeon stewed with chestnuts
Prepare the following ingredients: 1 pigeon meat, 250 grams of chestnuts, 1 spoon of salt, a few slices of ginger, 50 grams of red dates, 30 grams of wolfberry
The specific method is as follows: prepare a pigeon, prepare red dates, wolfberry and ginger, prepare chestnuts, put the pigeon and chestnut into the soup pot, add ginger slices, red dates and wolfberry, put into the main body of the electric stew pot, add water inside and outside, cover and bake for 2 hours. Open the lid, add salt to taste, serve in a bowl and you are ready to eat!
Roasted pigeon
Prepare the following ingredients: 1 pigeon, 5 grams of oil, 3 grams of salt, 3 grams of cooking wine, 3 grams of oyster sauce, 5 grams of ginger, and 3 grams of white sugar.
The specific method is as follows: wash the pigeons, absorb the water with kitchen paper, add salt seasoning, add ginger slices, seal it with plastic wrap, put it in the refrigerator to marinate for more than 2 hours, take it out, use a barbecue fork to grill it, pour the marinated pigeon juice on the pigeon, put it in the oven, set the upper and lower heat to 200 degrees, and set the time for 30 minutes. After 30 minutes, the pigeon will be cooked, just take out the barbecue fork!
How to make steamed squab
Ingredients: 500 grams of squab, 1 squab, golden needles, fungus, mushrooms, ham, ginger, green onions, wine, salt and oil.
Processing method: Soak golden needles, fungus, and shiitake mushrooms until softened, wash and set aside, and chop green onions and ginger into fine pieces. Remove the feathers and internal organs of the squab, cut it into 4 pieces, add green onions, ginger, wine, and salt, and marinate for half an hour. Place the marinated pigeon pieces in a basin, put the lily needles, fungus, and shiitake mushrooms in a steamer with boiling water, steam for about 12 to 15 minutes, take out and drizzle with some sesame oil, and serve.
How to make fried pigeon
Ingredients: 500 grams of squab, 1 egg; starch, bread crumbs, soy sauce, rice wine, sugar, salt, onion and ginger, pepper salt, 250 grams of peanut oil or soybean oil.
Processing method: Slaughter a squab, remove the hair, remove the internal organs, split it into two parts from the back, boil it in 100℃ boiling water for about 10 minutes, take it out and cool it thoroughly, and soak it in seasoning for about 1 hour. The seasoning is made from a mixture of salt, soy sauce, sugar, wine, green onions, and minced ginger. It is required that the inside and outside of the pigeon can be immersed in the seasoning, so it needs to be flipped twice in the middle, break the eggs, add starch to mix into a paste, and apply it on the skin of the pigeon body; then sprinkle with bread crumbs and fry in heated peanut oil pan. The fire should not be too high. Fry until the outside is golden brown, then put it on a plate and dip it in pepper salt.
Method for making Sichuan peppercorn salt: Take 5g Sichuan peppercorns and 10g salt, put them in an iron pot and dry them over low heat, take them out, mash them and grind them finely before dipping them.
Squab with winter bamboo shoots
Material:
One squab, 300g winter bamboo shoots, 2 mushrooms, 0.5G ginger, 0.5G minced green onion, 1.5G refined salt, 1.5G sugar, 0.5G sesame oil, 1.5G MSG, 10g wet hoof powder, 10g Shaoxing wine, 15g light soy sauce, 500g raw oil
Method:
1. Cut the winter bamboo shoots into sun-shaped shapes, roll them with 1.5 Grams of salt, soak the winter mushrooms until soft and cut into shreds. Cut the squab into pieces.
2. Marinate the squab with ginger and scallion sauce for about half an hour.
3. Heat a red pot and pour oil on it. When it boils, add the marinated squab cubes and fry for about 18 minutes until cooked. Take it out.
4. Add ginger, green onions, bamboo shoots, mushrooms and pigeon cubes to the pot, pour in the sauce and Shaoxing wine, then put the wet hoof powder into a bowl of gravy, stir-fry the sauce evenly, add oil and serve.
Five-spice roasted pigeon
Material:
2 pigeons, 20 grams of pepper, 20 grams of tangerine peel, 20 grams of star anise, 20 grams of cloves, 1 tablespoon of honey, and 20 grams of water chestnut powder.
Method:
1. Pack the peppercorns, star anise, tangerine peel, cloves, etc. In a clean white cloth bag. Put it in a half pot of boiling water and simmer until the aroma is released. Add some salt, rock sugar, shochu, etc. For seasoning.
2. Put the squab down for soaking, pick it up after 5-6 minutes, and hang it to dry the water.
3. Mix the honey and water chestnut powder, spread it evenly on the pigeon body, and let it dry. Heat a wok of oil, put down the squab and fry for 3 minutes. Use a strainer to hold the pigeon body, and use a shell to drizzle the pigeon body with boiling oil until the pigeon body is browned by the boiling oil. Cut it into pieces while it is hot and put it on a plate.
Oyster Sauce Mandarin Duck and Pigeon
Material:
2 squabs, 100g bamboo shoots, 100g mushrooms, 50g oyster sauce, 10g MSG, 25g wet hoof powder, 5g salt, 55g light soy sauce, 50g lard, 50g milk, 0.1G pepper, 50g ginger and green onion, 1g sesame oil, 500g raw oil
Method:
1. Soak the mushrooms until soft, cut the bamboo shoots into Japanese shapes, shred the ginger, and cut the green onions into sections.
2. Cut the squab into pieces and wash it, marinate the pigeon with salt and sauce for 20 minutes, then rub the pigeon body with milk, heat the oil pan and fry the pigeon until it turns color, take it out, and pour out the oil in the pan.
3. Add onions, ginger, mushrooms and bamboo shoots to the pan and stir-fry for 5 minutes. Stir-fry the fried squab a few times, pour in the cooking wine, add half a bowl of soup, oyster sauce, cover and cook for 12 minutes. Take out the pigeon and cut it into pieces. Add the original juice and moistened starch to thicken it and pour it on the pigeon meat.
Recipe for braised squab
Ingredients: 2 squabs, green onions, ginger, soy sauce, star anise, sesame oil and a little salt.
Processing method: Cut the squab into pieces, add sliced ginger, green onions, chili peppers, soy sauce, salt, water, and star anise to the pot. Cook until 80% mashed and then serve. Drizzle with sesame oil before eating to make it more fragrant.
Steamed pigeon with ham
Prepare the following ingredients: 1 pigeon meat, 1 piece of ham, 1 tsp of salt, 2 green onions, 1 slice of ginger, 1 tsp of cooking wine
The specific method is as follows: clean the pigeons, dry the water, slice the ham, slice the ginger, and tie 1 green onion; evenly spread salt on the pigeons (to add flavor), evenly pour some cooking wine on the pigeons, spread the ham slices evenly on the pigeons, add ginger slices, green onion knots, transfer to a pressure cooker, bring to a boil over low heat and steam for about 20 minutes (an ordinary steamer takes about 40 minutes or more), take it out after steaming, remove the onions and ginger, and sprinkle some chopped green onions!
Stewed pigeon with yam
Raw materials:
1 pigeon (about 500 grams), 150 grams of yam, 3 grams of green onions, 3 grams of ginger, 4 grams of refined salt, and 1 gram of MSG.
Method:
①Pluck the feathers off the pigeon, wash it, make an incision on the back, take out the internal organs, wash them, put them in a pot of boiling water and cook until the water boils and take them out.
②Peel the yam and cut into diamond-shaped pieces.
③ Take a casserole, pour 750 grams of water into it, put the pigeon (breast side up), put it on the stove and bring it to a boil, then add yam cubes, green onion segments, and ginger cubes (beaten loose), then simmer over low heat until the pigeon meat is 60% rotten, add refined salt, and turn the pigeon on top so that the yam is on the bottom, continue to stew the pigeon meat until it is tender, add MSG and it is ready to eat.
It's not interesting, I just want you to see how to make pigeon soup, so I also found a detailed tutorial for you. I believe you will be able to appreciate my full love.
This detailed tutorial on pigeon soup contains my whole heart, you must read it.
Love you.
Wow... I felt so rushed during the confrontation with Sen Zai, and the information was given simply and rudely (the information hit my face jpg.). It was obvious that I really disliked Sen Zai.
Madam, I squatted here, touching my penis from lof to JJ, waiting for the update QAQ
Your country is beautiful and fragrant, like fishes and geese, like flowers and jade, the moon is shy of flowers, your face is beautiful, your bones are like jade, your skin is like ice, you are a graceful lady, you are as beautiful as a fairy, you have lotuses coming out of the water, you have white teeth and moth eyebrows, so can I ask for an update? (Wait a minute, you look like a boy and a girl. If you are a boy, you can replace these adjectives with words that describe men. Well, that's right).
You can join V and sign a contract and we can pay you a small amount! But really don't cheat! !
True. The bottom of the box, true. Lifetime series, woo woo woo
Great support from the author, please update
Urge more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, no more More, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more.Urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more stress more Urge more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, no more More, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more.Urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more stress more
Pigeon soup Prepare the following ingredients: 1 squab, 100 grams of yam, 20 wolfberries, 2 Codonopsis roots, 6 black dates (with seeds), 4 grams of salt, 1 section of green onion, 3 slices of ginger, 15 grams of cooking wine, and appropriate amount of water The specific method is as follows: wash and slice the yam, wash the wolfberry, Codonopsis root, and black dates and set aside. Wash the squab and put it in a casserole. Add an appropriate amount of water. After boiling, skim off the foam, then add cooking wine, green onions, and ginger, then add wolfberry, black dates, and Codonopsis root. Bring to a boil over high heat, then reduce to low heat and simmer for about 1 hour. Add the yam, simmer until the yam is soft, season with salt, and serve. Pay attention to the taboos of eating pigeon soup Because pigeon soup has strong thermal properties, it is best not to eat it if you are prone to getting angry, like cold and afraid of heat, often blush, or like to sweat. In addition, pigeon soup should not be eaten with similarly hot foods such as beef and mutton. Pigeon soup cannot be eaten with hot food. Because pigeon soup is highly hot, it is easy to get angry and can cause blushing. It is best not to eat it for people who like to sweat. At the same time, pigeon soup should not be eaten with hot food such as beef and mutton. Although pigeon soup is a highly nutritious thing, if you drink some pigeon soup blindly, it may bring some side effects to the body, because pigeon soup is a relatively hot food. People who often sweat and have strong liver fire are best not to drink it. Do not blindly supplement some pigeon soup. Angelica pigeon Raw materials: 2 pigeons, 30 grams of angelica root, 2 tablespoons of wine, 2 slices of ginger, 1 tablespoon of sesame oil, and half a teaspoon of salt. Method: 1. Wash the pigeons with hot water and mix with salt. 2. Put the angelica root into a bowl and pour boiling water to let the aroma overflow. 3. Put items 1 and 2 into a steaming bowl, add wine, ginger, sesame oil, and water to submerge the pigeon meat. Steam it in a pot. After steaming on high heat for 1 hour, change to low heat and steam for half an hour. How to make three-pot squab Ingredients: 2 squabs, green onions, ginger, sugar, wine, sesame oil, soy sauce, salt. Processing method: Cut the squab into pieces, put them in a small pot together with the accessories, (do not add water), simmer the soup in the pot over slow heat and then eat. How to make baked pigeon Ingredients: 2 500g squabs, 500g raw oil, black pepper, cornstarch, refined salt, sugar, soy sauce, tomato sauce and onions. Processing method: Kill the gutted squab, blow dry, apply soy sauce inside and outside, marinate for half an hour, fry in an oil pan for 2 minutes until golden brown, take it out, leave a little oil in the pan, add shredded onions and fry briefly. Then put the squab and other seasonings in the pot, cook the salt, sugar, lemon juice, pepper, and tomato sauce into a juice, and evenly coat all sides of the pigeon body. How to cook lemon squab Ingredients: 2 squabs, 1 lemon, soy sauce, wine, sugar, salad oil, sesame oil. Processing method: Remove the feathers from the squab, wash and remove the internal organs, marinate in soy sauce for fifteen minutes, pour the salad oil into the pot, add the pigeon, and fry until golden brown. Add wine, soup, sugar, sesame oil, lemon juice and soy sauce, simmer for 15 minutes, put the pigeon in a plate, pour lemon juice on the pigeon meat, and pour the juice in the pot on the pigeon to give it a unique flavor. How to make royal concubine's squab Ingredients: 2 500g squabs, 100g bamboo shoots, soy sauce, rice wine, onions, ginger, cornstarch, salt, peanut oil, and 5 shiitake mushrooms. Processing method: After slaughtering the squab, remove the hair and internal organs, rinse and clean, cut into large pieces, add soy sauce, wine, sugar and salt, mix well and soak for half an hour. Cut the bamboo shoots into diamond shapes and cut the mushrooms into strips and set aside. Take 50 grams of peanut oil, heat it in an iron pot, first add onion and ginger, then fry the squab cut into pieces until the meat is cooked, then add bamboo shoots and shiitake mushrooms, stir-fry, add a small amount of soup, transfer to a casserole, simmer for half an hour, stir 2 to 3 times in the middle, add a little MSG and cornstarch before eating. Recipe for crispy squab 1 Ingredients: 2 500g squabs, 50g maltose, 5g vinegar, 250g raw oil or soybean oil, 200g marinade. Marinade ingredients: star anise, licorice, cinnamon, cloves, green onions, ginger, 200 grams of wine and water. Processing method: Prepare the marinade first, cook for half an hour, turn off the heat, put the squab into the marinade and soak for half an hour, take it out and drain off the water. Add vinegar to maltose and mix thoroughly, then apply it on the skin of the pigeon. After the skin is dried, fry it in a hot oil pan until golden brown. Eat it while it is hot and tear it with your hands. It has a unique flavor. Crispy Squab 2 Prepare the following ingredients: 2 squabs, 2 green onions, 3 slices of ginger, a little salt, 4 tablespoons of soy sauce, 2 star anise, a little pepper, 1 soup of white wine, 12 shrimp crackers The specific method is as follows: Dry the killed pigeons, put them in a bowl, mix the chopped onion, ginger and star anise with wine and soy sauce and marinate for about 1 hour. Heat the pot and add more oil (preferably more). When it is 70% hot, add the pigeons and fry over low heat for about 2 minutes. Remove with a slotted spoon and set aside. Heat the fried oil until it is very hot, use a spoon to pour the oil all over the pigeons in the colander, cut each one into 4 pieces while hot (cut the head first, then cut it in half straight, and then cut it into two crosswise), arrange them on a large plate, and stack the deep-fried crispy shrimp slices in the middle. How to make American Ginseng and Double Pigeon Soup Ingredients: 16 grams of American ginseng, 2 medium squabs, 200 grams of lean meat, and 20 grams of round meat. Method: 1. Purchase American ginseng at a traditional Chinese medicine store and ask the clerk to cut it into small pieces. 2. The squab is processed well and the lean meat is kept intact. 3. Bring a pot of water to a boil, put in the squab and lean meat and bring it to a boil. Put it down in a larger stew pot, add the round meat, pour half of the pot of boiling water, cover the original pot and simmer in boiling water for more than 3 hours. How to make jujube and pigeon soup Ingredients: pigeon, red dates, slices of bacon, chicken essence, salt, cooking wine, fungus, green onions and ginger, sesame oil. 1. Kill the pigeons alive, cut them into large pieces, put them into a pot, add half a pot of water, pour in cooking wine, onions and ginger, and cook for 40 minutes. 2. Add the soaked fungus, bacon slices, and red dates, and continue cooking until the pigeon meat is cooked and soft. 3. Add salt and chicken essence to taste, add green onions, and drizzle a spoonful of sesame oil to enhance the aroma. How to cook five-flavor squab Ingredients: 2 squabs, green onions, ginger, wine, potatoes, onions, tomatoes, curry powder, MSG and cornstarch. Processing method: Clean the squab, remove the head, feet and internal organs, cut into pieces and boil in a pot for two minutes, take it out, put it in a vat, add onions, ginger and wine, steam over high heat until the meat is rotten and take it out. Boil the potatoes and mash them into puree. Put the steamed pigeon cubes into a pot with onions, curry powder, mashed potatoes and oil, stir-fry four or five times, and pour tomato sauce over it. How to braise squab Ingredients: 2 500g squabs, 2 eggs, 250g raw oil or soybean oil, soy sauce, salt, sugar, rice wine, starch, green onions, ginger, and pepper powder. Processing method: Slaughter 2 squabs, remove the hair and internal organs, cut each pigeon in half from the back, and tap the pigeon meat with the back of the knife to soften the meat fibers. Crack the eggs, mix the egg yolk and 2 tablespoons of starch thoroughly, apply it on the pigeon meat, fry it in the heated oil pan until it turns yellow, and take it out. Use a deep pot, add 1 bowl of boiling water, 10 grams of sugar, 2 tablespoons of soy sauce, 2 tablespoons of wine, onion, ginger and pepper powder, a little salt, put the fried pigeon meat into the pot and stew until the meat is soft, drain the original juice, pour it on the pigeon meat and serve. Pigeon stewed with chestnuts Prepare the following ingredients: 1 pigeon meat, 250 grams of chestnuts, 1 spoon of salt, a few slices of ginger, 50 grams of red dates, 30 grams of wolfberry The specific method is as follows: prepare a pigeon, prepare red dates, wolfberry and ginger, prepare chestnuts, put the pigeon and chestnut into the soup pot, add ginger slices, red dates and wolfberry, put into the main body of the electric stew pot, add water inside and outside, cover and bake for 2 hours. Open the lid, add salt to taste, serve in a bowl and you are ready to eat! Roasted pigeon Prepare the following ingredients: 1 pigeon, 5 grams of oil, 3 grams of salt, 3 grams of cooking wine, 3 grams of oyster sauce, 5 grams of ginger, and 3 grams of white sugar. The specific method is as follows: wash the pigeons, absorb the water with kitchen paper, add salt seasoning, add ginger slices, seal it with plastic wrap, put it in the refrigerator to marinate for more than 2 hours, take it out, use a barbecue fork to grill it, pour the marinated pigeon juice on the pigeon, put it in the oven, set the upper and lower heat to 200 degrees, and set the time for 30 minutes. After 30 minutes, the pigeon will be cooked, just take out the barbecue fork! How to make steamed squab Ingredients: 500 grams of squab, 1 squab, golden needles, fungus, mushrooms, ham, ginger, green onions, wine, salt and oil. Processing method: Soak golden needles, fungus, and shiitake mushrooms until softened, wash and set aside, and chop green onions and ginger into fine pieces. Remove the feathers and internal organs of the squab, cut it into 4 pieces, add green onions, ginger, wine, and salt, and marinate for half an hour. Place the marinated pigeon pieces in a basin, put the lily needles, fungus, and shiitake mushrooms in a steamer with boiling water, steam for about 12 to 15 minutes, take out and drizzle with some sesame oil, and serve. How to make fried pigeon Ingredients: 500 grams of squab, 1 egg; starch, bread crumbs, soy sauce, rice wine, sugar, salt, onion and ginger, pepper salt, 250 grams of peanut oil or soybean oil. Processing method: Slaughter a squab, remove the hair, remove the internal organs, split it into two parts from the back, boil it in 100℃ boiling water for about 10 minutes, take it out and cool it thoroughly, and soak it in seasoning for about 1 hour. The seasoning is made from a mixture of salt, soy sauce, sugar, wine, green onions, and minced ginger. It is required that the inside and outside of the pigeon can be immersed in the seasoning, so it needs to be flipped twice in the middle, break the eggs, add starch to mix into a paste, and apply it on the skin of the pigeon body; then sprinkle with bread crumbs and fry in heated peanut oil pan. The fire should not be too high. Fry until the outside is golden brown, then put it on a plate and dip it in pepper salt. Method for making Sichuan peppercorn salt: Take 5g Sichuan peppercorns and 10g salt, put them in an iron pot and dry them over low heat, take them out, mash them and grind them finely before dipping them. Squab with winter bamboo shoots Material: One squab, 300g winter bamboo shoots, 2 mushrooms, 0.5G ginger, 0.5G minced green onion, 1.5G refined salt, 1.5G sugar, 0.5G sesame oil, 1.5G MSG, 10g wet hoof powder, 10g Shaoxing wine, 15g light soy sauce, 500g raw oil Method: 1. Cut the winter bamboo shoots into sun-shaped shapes, roll them with 1.5 Grams of salt, soak the winter mushrooms until soft and cut into shreds. Cut the squab into pieces. 2. Marinate the squab with ginger and scallion sauce for about half an hour. 3. Heat a red pot and pour oil on it. When it boils, add the marinated squab cubes and fry for about 18 minutes until cooked. Take it out. 4. Add ginger, green onions, bamboo shoots, mushrooms and pigeon cubes to the pot, pour in the sauce and Shaoxing wine, then put the wet hoof powder into a bowl of gravy, stir-fry the sauce evenly, add oil and serve. Five-spice roasted pigeon Material: 2 pigeons, 20 grams of pepper, 20 grams of tangerine peel, 20 grams of star anise, 20 grams of cloves, 1 tablespoon of honey, and 20 grams of water chestnut powder. Method: 1. Pack the peppercorns, star anise, tangerine peel, cloves, etc. In a clean white cloth bag. Put it in a half pot of boiling water and simmer until the aroma is released. Add some salt, rock sugar, shochu, etc. For seasoning. 2. Put the squab down for soaking, pick it up after 5-6 minutes, and hang it to dry the water. 3. Mix the honey and water chestnut powder, spread it evenly on the pigeon body, and let it dry. Heat a wok of oil, put down the squab and fry for 3 minutes. Use a strainer to hold the pigeon body, and use a shell to drizzle the pigeon body with boiling oil until the pigeon body is browned by the boiling oil. Cut it into pieces while it is hot and put it on a plate. Oyster Sauce Mandarin Duck and Pigeon Material: 2 squabs, 100g bamboo shoots, 100g mushrooms, 50g oyster sauce, 10g MSG, 25g wet hoof powder, 5g salt, 55g light soy sauce, 50g lard, 50g milk, 0.1G pepper, 50g ginger and green onion, 1g sesame oil, 500g raw oil Method: 1. Soak the mushrooms until soft, cut the bamboo shoots into Japanese shapes, shred the ginger, and cut the green onions into sections. 2. Cut the squab into pieces and wash it, marinate the pigeon with salt and sauce for 20 minutes, then rub the pigeon body with milk, heat the oil pan and fry the pigeon until it turns color, take it out, and pour out the oil in the pan. 3. Add onions, ginger, mushrooms and bamboo shoots to the pan and stir-fry for 5 minutes. Stir-fry the fried squab a few times, pour in the cooking wine, add half a bowl of soup, oyster sauce, cover and cook for 12 minutes. Take out the pigeon and cut it into pieces. Add the original juice and moistened starch to thicken it and pour it on the pigeon meat. Recipe for braised squab Ingredients: 2 squabs, green onions, ginger, soy sauce, star anise, sesame oil and a little salt. Processing method: Cut the squab into pieces, add sliced ginger, green onions, chili peppers, soy sauce, salt, water, and star anise to the pot. Cook until 80% mashed and then serve. Drizzle with sesame oil before eating to make it more fragrant. Steamed pigeon with ham Prepare the following ingredients: 1 pigeon meat, 1 piece of ham, 1 tsp of salt, 2 green onions, 1 slice of ginger, 1 tsp of cooking wine The specific method is as follows: clean the pigeons, dry the water, slice the ham, slice the ginger, and tie 1 green onion; evenly spread salt on the pigeons (to add flavor), evenly pour some cooking wine on the pigeons, spread the ham slices evenly on the pigeons, add ginger slices, green onion knots, transfer to a pressure cooker, bring to a boil over low heat and steam for about 20 minutes (an ordinary steamer takes about 40 minutes or more), take it out after steaming, remove the onions and ginger, and sprinkle some chopped green onions! Stewed pigeon with yam Raw materials: 1 pigeon (about 500 grams), 150 grams of yam, 3 grams of green onions, 3 grams of ginger, 4 grams of refined salt, and 1 gram of MSG. Method: ①Pluck the feathers off the pigeon, wash it, make an incision on the back, take out the internal organs, wash them, put them in a pot of boiling water and cook until the water boils and take them out. ②Peel the yam and cut into diamond-shaped pieces. ③ Take a casserole, pour 750 grams of water into it, put the pigeon (breast side up), put it on the stove and bring it to a boil, then add yam cubes, green onion segments, and ginger cubes (beaten loose), then simmer over low heat until the pigeon meat is 60% rotten, add refined salt, and turn the pigeon on top so that the yam is on the bottom, continue to stew the pigeon meat until it is tender, add MSG and it is ready to eat. It's not interesting, I just want you to see how to make pigeon soup, so I also found a detailed tutorial for you. I believe you will be able to appreciate my full love. This detailed tutorial on pigeon soup contains my whole heart, you must read it. Love you.
Wow... I felt so rushed during the confrontation with Sen Zai, and the information was given simply and rudely (the information hit my face jpg.). It was obvious that I really disliked Sen Zai.
Madam, I squatted here, touching my penis from lof to JJ, waiting for the update QAQ
Your country is beautiful and fragrant, like fishes and geese, like flowers and jade, the moon is shy of flowers, your face is beautiful, your bones are like jade, your skin is like ice, you are a graceful lady, you are as beautiful as a fairy, you have lotuses coming out of the water, you have white teeth and moth eyebrows, so can I ask for an update? (Wait a minute, you look like a boy and a girl. If you are a boy, you can replace these adjectives with words that describe men. Well, that's right).
You can join V and sign a contract and we can pay you a small amount! But really don't cheat! !
True. The bottom of the box, true. Lifetime series, woo woo woo
Great support from the author, please update
Urge more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, no more More, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more.Urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more stress more Urge more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, no more More, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more.Urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more urge more stress more
It's National Day, madam, update!
Dad, you won't be fooled, will you...