Roast pigeon recipe and ingredient tips, how to make roast pigeon tips and tricks

Friends who like to eat grilled. The must-have roast pigeon is super simple.

Prepare two pigeons. Sauce: honey, white vinegar + light soy sauce.

Wash it well, put it in a basin, put an appropriate amount of onion, ginger and garlic, sugar or honey or maltose, salt, light soy sauce, cooking wine, a few drops of white vinegar, and a little five-spice powder.

Grasp well with your hands, catch the seasoning evenly on the pigeon, marinate for four hours, preferably overnight.

Wipe the marinated pigeon dry, brush with sauce, oven at 180 degrees for 30 minutes.

Crafting materials. Ingredients: pigeon, zucchion, rice, diced tomatoes, chicken broth, honey, thyme, cheese, butter, salt, pepper.

Directions:.

Method 1. 1) After marinating the pigeon with salt, pepper and thyme, the skin is smeared with honey and baked in the oven until the color is golden red and ripe.

2) Change the gourd to a knife, blanch and stir-fry with butter, add salt and pepper to taste.

3) Stir-fry the minced onion in butter until fragrant, add the rice and diced tomatoes, stir-fry, add the chicken broth, salt and pepper and simmer until cooked, then stir in the cheese.

3) Put the roasted pigeon in a pot and serve it with gourd and rice.

Method two. 1.Marinate the pigeon with an appropriate amount of seasoning for about 1 hour.

2.The marinated pigeon is fixed on a roasting fork. The head position should be specially fixed to prevent uneven heating when turning the fork. In the middle of the roast, you can brush some honey to make the surface more beautiful.

3.Place in a preheated oven with open fork function, 150°, 60 minutes.

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The method is as follows: ingredients: 5 pigeons, 100 grams of ginger, 130ml of steamed fish soy sauce, 80ml of oyster sauce, 25 grams of sugar, appropriate amount of honey, 30 grams of salt, 5 green onions 1, first of all, the salt, oyster sauce, steamed fish sauce, sugar are weighed in the kitchen, there is no order to put at will, stir with chopsticks, stir, stir.

2. Then use a toothpick to poke our little cutie with various pokes, all kinds of pokes, and poke at will, in order to make the sauce better absorbed. 3. Brush the pigeon with sauce. 4. Then soak the pigeons in a large bowl.

5. Cut the green onion and ginger into cubes. 6. Stuff it into the pigeon's belly. 7. Use a toothpick to string its two calves together to prevent the green onion and ginger from escaping out when roasting.

8. After all the pigeons are stuffed, wrap the container in plastic wrap and refrigerate it for 12 hours to remove the fish, taste and shape. 9. Take out the refrigerated pigeons, skewer them with a rotating fork, fix the position, and then remember to wrap tin foil on the shoulder, otherwise it will be baked. 11. Preheat the oven at 180°C for 10 minutes, then put the pigeon in it, and spread a layer of silicone oil paper or tin foil on the baking sheet, which will drip oil, so don't make the oven dirty and difficult to clean.

Bake in the oven at 180°C for 50 minutes. Remember to open the swivel fork so that the pigeons are evenly baked on each side. 12. Turn on the oven and brush the honey for the remaining 10 minutes.

The preparation of roasting the pigeon is as follows:Ingredients: 1 pigeon.

Excipients: 1/2 tablespoon of salt, 1 tablespoon of pepper, 2 tablespoons of oyster sauce.

Steps: 1. Handle the pigeon cleanly.

2. Put in the seasoning according to your preference, rub it with your hands for a while to make it better flavored, and put it in the refrigerator to marinate overnight.

3. Flip slightly in the middle to help evenly absorb the flavor.

4. The marinated pigeon is placed on the fork distributed by the air fryer, and the two ends are fixed with forks. Install the fork and accompany Qingbi.

5. Put the wisdom into the oven, bake at 220 degrees for half an hour, and pay attention to the coloring situation in the last few minutes.

6. The finished product is as follows. <>

under the kitchen. space

Roasting a pigeon only takes two steps (marinating + entering the oven) One person is definitely not enough to eat