Signature pigeon
Town stores sell 800 magic weapons a day.
Regarding the rumor about the signature pigeon, Master Deng said: "This pigeon is indeed a specialty of our store, and diners wait every day. Some guests even order according to their heads, and only one person can enjoy themselves. Pigeons are only 29.8 yuan each. If you have our VIP card, you can enjoy it at the cost price of 18 yuan, which is really' brand product, market price'. When the sales volume was the highest, 800 were sold in one day! "
According to Master Deng, this kind of signature pigeon is very particular, among which three points are particularly critical: First, the base soup, spice water and vegetable oil used for brine blending are all boiled separately in advance, and then mixed together. Secondly, when preparing brine, perfume is used instead of sachets. The boiled brine is fresh and slag-free, but the taste is not inferior. It should be noted that the boiling time of perfume water must be long enough to reach about 7 hours, so that the fragrance of perfume can be fully integrated into the water. Generally, a batch of spices can be boiled three times, each time 25 kilograms. Third, for each batch of pigeons, vegetable oil, pigeon powder and other materials should be added to the brine to ensure their full taste.
Salt water mixing
1, boil the bottom soup:
Pour 20 kg of barrel bone, old chicken 15 kg, chicken feet 10 kg, pork skin and pork leg 10 kg, pour clean water 10 kg, boil over high fire to remove foam, and simmer the soup 10 hour with about 60 kg of base soup. Note: when cooking soup, use chicken feet instead of pig feet, because this soup should highlight not the viscosity of colloid but the fresh flavor of chicken.
2, boiled perfume water:
65438±0kg each of Radix Angelicae Sinensis, Folium Cinnamomi Japonici, Radix Astragali, Pericarpium Citri Tangerinae, Flos Caryophylli, Fructus Zanthoxyli, Rhizoma Chuanxiong, Fructus Foeniculi, Fructus Tsaoko and dried Citronella, 4 pairs of geckos and 5 pieces of Siraitia grosvenorii were mixed and poured into a stainless steel barrel, and 60 kg of clear water was poured. After the fire is boiled, cook for 7 hours with low fire to form perfume water, about 25 kg.
house lizard
Gecko Gecko, commonly known as Gecko, is a small and medium-sized lizard. )
3. Boil vegetable oil:
Heat the mixed oil (750g of soybean oil, 750g of peanut oil and 500g of butter) to 50% heat, add 750g of dried onion, garlic seeds, ginger slices, coriander stalks and onion, fry with low fire to dry the water, remove all vegetable materials and reserve the oil.
4. Prepare seasoning:
4 bottles of tofu milk (remove rotten milk and leave rotten milk blocks) are diluted with 2 bottles of carved wine and beaten evenly; Crystal sugar and monosodium glutamate 1500g, Erguotou wine and fish sauce 1000g, chicken powder and rose wine 500g.
5, boil salt water:
Boil 50 kg of base soup with high fire, pour in 15 kg of spice water, simmer for 3 hours until the fragrance is blended, pour in vegetable oil and all seasonings, and cook while stirring 1 hour.
Mixed brine
Stewed pigeon
1, with squab powder:
50g of angelica powder, cinnamon powder, cumin powder, Chuanxiong powder, maltol, spiced powder and galangal powder, 50g of geranium powder and 0/00g of star anise powder, and mix well for later use.
2. The first batch of young pigeons:
Thirty-five young pigeons (selected from Guangshui Pigeons in Hubei Province, with growth period of about 18 days, each weighing about 8 Liang, well-proportioned and fresh meat) were slaughtered and cleaned. Scald it with boiling water first, and then put it into cold water quickly. Alternating hot and cold water helps to tighten pigeon skin and make it more crisp. Boil the brine and 100g squab powder, add the slaughtered squab, marinate with low fire for about 12 minutes, take out the clean marinade, and naturally cool.
Step 3 feed:
After each batch (35 pigeons) is marinated, it is necessary to destroy the floating foam, and then add 2kg of base soup, vegetable oil 1 kg, pigeon powder 1 00g, 500g of rock sugar and monosodium glutamate, 2 bottles of sufu blocks (pickled by removing juice and diluted with 2 bottles of carved wine) and fish sauce1bottle.
Take food processing as an example:
1. Dry the cured squab, evenly hang it in crispy water, and hang it for 15 minutes to dry.
2. Heat the oil to 60% heat, fry the squab with low fire for 3 minutes until the skin turns red and brittle, and take out the oil to eat.
Preparation of crispy water: put white vinegar1.5kg, red Zhejiang vinegar 2 10/0g, maltose 80g, white wine15g, and edible powder 5g into a pot, cook with low fire until maltose melts, and then stir evenly.
note:
1. Maltose contains reducing sugar. Caramelization occurs when frying, which changes the color of squab from golden yellow to light red and then to deep red, and emits caramel fragrance. If the maltose concentration is too high, that is, there is too much reducing sugar, too much caramel will be produced when frying, which will make the squab black and bitter. If the reducing sugar content is low and the caramelization reaction is not sufficient, it is difficult to get the effect of crisp skin and red color.
2. Add a little food powder when mixing crispy water. It is an expansive loosening agent, which can make pigeon skin absorb the moisture of crispy skin better and make it brittle.
The blanking is too fierce, and the formula is dead.
Li Jianhui:
I have four questions:
1, cloves have a strong smell. 1 kg cloves in 60 kg of water, together with other spices such as geranium, will taste as pungent as soapy water when boiled in 25 kg of perfume water. Can it be used?
Since there is perfume water in the brine to improve the taste, why add pigeon powder?
3. No salt was put in the brine, but a lot of monosodium glutamate and chicken essence were put in. Is it salty enough? Moreover, it is unhealthy to use too much monosodium glutamate and chicken essence.
4. Take out the pigeon brine 12 minutes, and the original soup will not taste enough without soaking.
The author replied:
First of all, we do use a lot of spices to boil the spice water, and its taste is very strong, almost pungent, but we don't add all the base soup, but add it in moderation, and the operation can be increased or decreased according to the taste of brine. Secondly, perfume water can improve the taste of brine, but it is not enough to make pigeons taste completely, so powder should be added to brine to supplement its taste. Third, there is no salt in this brine, but it is made salty with chicken essence, monosodium glutamate, fermented bean curd and fish sauce. After each batch of pigeons is salted, fish sauce and monosodium glutamate should be added to the brine to ensure its salinity. Fourthly, Li Shifu also said that this kind of brine not only contains perfume and powder, but also contains a lot of fermented bean curd and fish sauce. It's salty enough. Moreover, pigeons are small, and curing takes 12 minutes. If you continue to soak, the pigeon skin is not crisp enough, and the meat is easy to die.
I haven't seen this kind of brine for more than 20 years.
Zhang Tiejun:
When I first saw the formula, my question was the same as that of Master Li Jianhui: all kinds of spices need 1 kg, and the cutting is too fierce. For more than 20 years, I have never seen such a mixture of salt water in my kitchen. Later, a Guangdong chef in the kitchen told me that some chain stores that make squab in Guangdong did just that. Does this formula really have a door? I decided to give it a try.
It is feasible to trial-produce brine by hand.
I cooked the base soup, perfume water and vegetable oil in strict accordance with the proportion in the formula, and then adjusted the taste. The boiled brine is slightly fragrant and has no medicinal taste, and it is not astringent when tasted. The disadvantage is that it is not salty enough. Next, I marinated two young pigeons in a small fire 12 minutes. I took it out and tasted it. The taste is really a little weak, but the Guangdong master thinks the salty taste is just right. Then put in two young pigeons, marinate for 12 minutes, then turn off the fire and soak for 2 hours. This time, I think the squab is just salty. From this, I come to a conclusion that southerners have a slightly lighter taste, and the pigeons marinated for 12 minutes are just right. If sold in the north, pigeons should be marinated for at least 2 hours.
Crispy squab trial-produced in Zhang Tiejun
"Crispy Chicken" was rescued unexpectedly
Pigeons are salted, crispy and fried in water. The color is purple and shiny, the skin is crisp and the meat is tender and juicy, and the effect is good. I think that the crispy chicken skin that our hotel is introducing is more golden than bright red, so I use this brine for debugging. I put the chicken (1.2kg/piece) on low fire for about 20 minutes, then soak it for 2 hours, brush the crispy skin evenly, dry it and fry it. Sure enough, the skin color is much brighter.
Original crackling chicken
Improved crispy chicken
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