Description:The style of cooking is classified: Sichuan Cuisine | Poultry | Suit the taste of both old and young Taste: Fragrant Make the difficulty: Ganish food (intermediate) Make time: 60 minutes The materials: Pigeon's meat is 250 grams Condiment: 50 grams...
Soft deep-frying spends pigeons in vain
- The style of cooking is classified: Sichuan Cuisine | Poultry | Suit the taste of both old and young
- Taste: Fragrant
- Make the difficulty: Ganish food (intermediate)
- Make time: 60 minutes
- The materials: Pigeon's meat is 250 grams
- Condiment: 50 grams of Chinese yam of the Huaihe River, 5 eggs, 500 grams of vegetable oil, cooking wine is 10 grams, soy sauce is 10 grams, gourmet powder is 0.5 grams, Chinese prickly ash is 3 grams, salt is 4 grams, bean powder is 25 grams
- Soft deep-frying spends pigeon's method in vain:
- 1,Clean, peel by meat pigeon, Ji become cross spend, centimetres of square yuan that cut, put it in the bowl, materials wine, soy sauce, gourmet powder chest are good;
2,And then add Chinese yam powder of the Huaihe River, bean powder to adjust clearly into the pastel with the egg; Will salt the good meat of pigeon with egg white bean powder down to paste and mix thoroughly;
3,The oil is burnt to 60% hotly (150 ??) When leave fire,ones that put one by one thick liquid have fine pigeon meat lump, stir with spoon when being fry, it is heat evenly not to make; Pull out and cut the angle fork after pasting and condensing;
4,Frying pan put fire, after the oil rises warmly, cook, fry pigeon meat once again, bomb to pull out when being golden yellow, the oil of drip installs set, the colored mixture of salt and roast prickly ash on letting go.
- Note:
