Lando pigeon breast

The method of making blue pigeon breast:

The raw materials for making the preserved Langdu pigeon are as follows:

Pigeon 1, 200 grams of kale section, garlic, ginger flower, sweet shoot flower amount.

Processing steps of Lando pigeon breast:

Cut the Chinese Kale into sections, put the cross knife twice in the water and soak it for later use. Pigeon from the meat to fat oil, pieces into pigeon breast, with salt, MSG stir fry, code in the plate. Pigeon breast is cooked in 40% hot oil. Leave the bottom oil in the pan, add garlic, ginger flower and sweet bamboo shoot flower, then add pigeon breast to cook cooking wine, add Euryale soup, flavoring powder, oyster sauce, sesame oil, pepper powder and water lake powder, finally point the oil out of the pan and pour it on the mustard section.

Lando pigeon breast

Landu pigeon breast is a famous traditional dish in Guangdong Province, which belongs to Guangdong cuisine. Cut the Chinese Kale into sections, put the cross knife twice in the water and soak it for later use. Pigeon from the meat to fat oil, pieces into pigeon breast, with salt, MSG stir fry, code in the plate. Pigeon breast is cooked in 40% hot oil. Leave the bottom oil in the pan, add garlic, ginger flower and sweet bamboo shoot flower, then add pigeon breast to cook cooking wine, add Euryale soup, flavoring powder, oyster sauce, sesame oil, pepper powder and water lake powder, finally point the oil out of the pan and pour it on the mustard section.

introduce

Recipe name: Lando pigeon breast

Guangdong cuisine

Practice 1

Basic materials

1 pigeon, 200 grams of kale, garlic, ginger flower, sweet bamboo shoot flower amount.

Production method

Cut the Chinese Kale into sections, put the cross knife twice in the water and soak it for later use. Pigeon from the meat to fat oil, pieces into pigeon breast, with salt, MSG stir fry, code in the plate. Pigeon breast is cooked in 40% hot oil. Leave the bottom oil in the pan, add garlic, ginger flower and sweet bamboo shoot flower, then add pigeon breast to cook cooking wine, add Euryale soup, flavoring powder, oyster sauce, sesame oil, pepper powder and water lake powder, finally point the oil out of the pan and pour it on the mustard section.

Practice 2

Basic materials

Xiangmang 1 (about 400g) Lando pigeon breast, pigeon breast 400g, refined oil 500g chicken breast

Production method

1. First, take the preserved pigeon, the representative dish of Shanghai cuisine, slice it into about 4cm preserved pigeon, and add monosodium glutamate for sizing.

2. Cut the fragrant awn into a shape smaller than the size of pigeon breast.

3. Put the refined oil in the pot over a high heat to about 30% heat, then add the preserved pigeon, the sliced pork, the chicken, the duck, the scallion, the ginger, the pigeon, the fragrant awn, the seasoning, turn the pot, thicken and put in the basin.

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