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What is Bird Island Roast squab? Authentic Hengnan specialty of Hunan: Roast squab in Niaozhou
Content abstract:Want to know what is the Roast squab in Niaozhou? This article is a special article that introduces in detail the specialty of Hengnan in Hunan Province - Roast squab in Niaozhou. It was compiled by the editorial team of China Specialty Products Network after consulting and collecting relevant information about Roast squab in Niaozhou. The reading time of the full text is about 4 minutes, mainly including the basic introduction of Roast squab in Niaozhou and what is the nutritional value of Roast squab in Niaozhou? What are the product characteristics of Bird Island Roast squab? The production method of bird island Roast squab, etc
Basic introduction of Roast squab in Bird Island. Pigeons are late mature birds. The young pigeons that have just come out of their shells cannot open their eyes, walk or feed freely. They can only survive by being nurtured by their own pigeons. The Roast squab has poor thermoregulation and disease resistance. Therefore, the Roast squab is the most dangerous period in its life. Such special growth makes the meat of Roast squab thick and tender, with strong nourishing effect. The meat tastes delicious and tender. It is rich in crude protein, a small amount of inorganic salt and other nutrients, and is a rare food delicacy
Bird Island Roast squab is refined with Hengyang local traditional technology and modern food processing technology
What is the nutritional value of Roast squab in NiaozhouWhat are the product characteristics of Bird Island Roast squabHow to make Roast squab in Niaozhou
Braised Roast squab
Materials: 2 500g Roast squab, 2 eggs, 250g raw oil or soybean oil, soy sauce, salt, granulated sugar, rice wine, starch, onion, ginger, pepper powder
Processing method: kill 2 Roast squab, remove hair and viscera, cut each pigeon in half from the back, and gently hit the pigeon meat with the back of the knife to make the meat fiber soft. Crush the egg and mix the yolk with 2 tablespoons of starch. Spread it on the pigeon meat and fry it in a heated oil pan until it turns yellow. Remove from the pan
In another deep pot, add 1 bowl of boiling water, 10 grams of sugar, 2 tablespoons of soy sauce, 2 tablespoons of wine, scallions, ginger, Sichuan peppercorns powder, and a little salt. Put the pan fried pigeon meat into the pot and stew it. After the meat is tender, collect the original juice and pour it over the pigeon meat for consumption
What are the product characteristics of Bird Island Roast squabHow to make Roast squab in Niaozhou
Braised Roast squab
Materials: 2 500g Roast squab, 2 eggs, 250g raw oil or soybean oil, soy sauce, salt, granulated sugar, rice wine, starch, onion, ginger, pepper powder
Processing method: kill 2 Roast squab, remove hair and viscera, cut each pigeon in half from the back, and gently hit the pigeon meat with the back of the knife to make the meat fiber soft. Crush the egg and mix the yolk with 2 tablespoons of starch. Spread it on the pigeon meat and fry it in a heated oil pan until it turns yellow. Remove from the pan
In another deep pot, add 1 bowl of boiling water, 10 grams of sugar, 2 tablespoons of soy sauce, 2 tablespoons of wine, scallions, ginger, Sichuan peppercorns powder, and a little salt. Put the pan fried pigeon meat into the pot and stew it. After the meat is tender, collect the original juice and pour it over the pigeon meat for consumption
How to make Roast squab in Niaozhou
Braised Roast squab
Materials: 2 500g Roast squab, 2 eggs, 250g raw oil or soybean oil, soy sauce, salt, granulated sugar, rice wine, starch, onion, ginger, pepper powder
Processing method: kill 2 Roast squab, remove hair and viscera, cut each pigeon in half from the back, and gently hit the pigeon meat with the back of the knife to make the meat fiber soft. Crush the egg and mix the yolk with 2 tablespoons of starch. Spread it on the pigeon meat and fry it in a heated oil pan until it turns yellow. Remove from the pan
In another deep pot, add 1 bowl of boiling water, 10 grams of sugar, 2 tablespoons of soy sauce, 2 tablespoons of wine, scallions, ginger, Sichuan peppercorns powder, and a little salt. Put the pan fried pigeon meat into the pot and stew it. After the meat is tender, collect the original juice and pour it over the pigeon meat for consumption