Name: The Deliciously Tempted Young Pigeons-roasted Chestnut Pigeons at The Mid-autumn Festival
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g chestnut; 100g pork; 1 tablespoon Cooking Wine; 1 tablespoon Very delicious; 1 tablespoon salt; 1 piece garlic; 3 pcs Dried chili; 1 tablespoon pepper; 2 pcs squab; 10 Red dates; 1 tablespoon Soy sauce; 2 tablespoons Peanut oil; 1 piece ginger; 0.5 tablespoon Sugar; 1 bowl drinking water

The Deliciously Tempted Young Pigeons-roasted Chestnut Pigeons at The Mid-autumn Festival

by GODOFMERCY

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Dad often said: "I would rather eat one or two flying in the sky, rather than walking half a catty on the ground." As the old saying goes, "a pigeon wins nine chickens", and pigeons have higher nutritional value. Since ancient times, the bird is better than the walking bird, and the squab is also a kind of bird, but it seems to be more economical than the average walking bird. I have eaten a popular farmhouse restaurant; the attractive dishes are enough to make people stop by. Dozens of cooking methods are used to make, and a series of pigeon dishes are launched, racking their brains to use all the popular methods nowadays. As long as you have eaten all the chicken recipes, this pigeon has a great taste in the same way. After a meal, I unknowingly tasted different styles of "pigeon dishes"; as if it was only seven to eight points full~ I think it is the pigeon's exquisite body that has a lot of advantages. Modern people pay more and more attention to health preservation. Pigeons are known as "blood-benefiting animals", and they have the effects of nourishing yin and strengthening yang, nourishing liver and strengthening kidney, nourishing qi and blood, dispelling wind and detoxification, promoting body fluid and quenching thirst, strengthening brain and mind, lowering blood pressure, adjusting blood sugar, beautifying beauty, and prolonging life. Pigeon meat is fresh and delicious. It can be made into porridge, stewed, roasted, fried, burned, and can be used as snacks. Chestnut and pigeon meat are highly recommended to nourish the body and improve health in autumn and winter. The combination of chestnuts and pigeon meat has the effects of nourishing qi and blood, nourishing deficiency and nourishing body, strengthening waist and kidney. But there is a small episode~ According to some health claims: pigeon meat + pork = stagnation. However, there is no research data to prove that these foods are not compatible. After reading about the method of stewing pigeon soup, I thought; since it is possible to stew the soup with lean pig meat and old pigeon meat; however, related searches say that pigeon meat should not be eaten with pork. Is not this contradictory? There are dishes like chicken stew with pork in the folk; pigeon meat is also poultry~ I don't believe it without scientific evidence. Pigeon meat is a must-have dish for the Mid-Autumn Festival every year in my family. My mother said that pigeon meat is lean and oil-free. It is simply braised with oil, and the taste of pigeon meat is too chaotic. The pork belly is added and only the oil is used. The pigeon meat is more tender and smoother than the bones. When the steaming young young pigeons were brought to the table, the enticing fragrance overflowed the house. The Mid-Autumn Festival is another grand festival for the Chinese and after the Spring Festival. People take filial piety first~ On the eve of Mid-Autumn Festival, wanderers in other hometowns; those who want to go home to reunite! Talk about a good harvest, people and moons will be full, and we will spend the "Reunion Festival" together. The whole family is sitting around with a large piece of food, delicious and warm, and drinking a little wine, it is really a beautiful enjoyment! The pigeon meat is crispy and tender, the chestnut is fragrant and glutinous, and the delicious and tempting young pigeon taste is really amazing~
Original by GODOFMERCY. This article is originally based on my real experience; the content is for reference only and is purely a personal hobby. If you don’t like it, don’t spray it. If you need to solve a specific problem [especially in the fields of law, medicine, etc.] I suggest you consult professionals in related fields in detail

The Deliciously Tempted Young Pigeons-roasted Chestnut Pigeons at The Mid-autumn Festival

1. Two fresh pigeons. The pigeons were killed in the vegetable farm. After seeing the boss simmering the pigeons to death, the method of squashing the pigeons is to pluck the hairs after the pigeons have died and the body temperature has not yet dissipated; the level is quite high~ If you wait until the body is completely cooled down, the hairs will be difficult

The Deliciously Tempted Young Pigeons-roasted Chestnut Pigeons at The Mid-autumn Festival recipe

2. 100 grams of pork belly. Pigeon meat is less oily, only use the oil when paired with pork belly

3. Peel and wash chestnuts [It is the season to eat chestnuts; now there are ready-made peeled chestnuts in the market, so I don’t need to work hard by myself]

4. Wash the red dates and set aside

5. Wash and peel the garlic for later use

6. Peel ginger and set aside

7. Wash the pigeon, remove the head and chop into pieces

8. Take a small amount of pork belly; just to increase oil. Slice ginger for later use

9. Fill the wok with oil and heat, add sliced ginger and dried chili until fragrant

10. Add the pork belly, stir fragrant and get the oil

11. Put the pigeon meat and stir until the pigeon meat shrinks and the sides are light yellow

12. Put in 1 scoop of cooking wine

13. 1 tablespoon cooked very fresh

14. Add 1 spoon of light soy sauce

15. Add 1 scoop of dark soy sauce to add color

16. After sauteing the pigeon meat, add red dates and chestnuts and stir fry for a while. Add 1 bowl of water. If you like the soft taste of pigeon meat and chestnuts, add more water to the braising time. Bring to a boil, cover with a lid and simmer for 15-20 minutes. When braising pigeon meat, turn it frequently to prevent it from sticking to the pan. Simmer until the soup is thick and the pigeon meat is soft

17. Stir in the garlic, half a spoon of sugar, and 1 spoon of salt. Simmer for a while

18. Finally, sprinkle the pepper in the pot. Simmer over low heat until the soup thickens and the pigeon pieces are soft and turn into a casserole; put the green onion on the bottom of the pot and pour the chestnut pigeon. The casserole can be used for secondary heating. There are many festive dishes, and the serving will inevitably be slow. The dishes in the back are not ready, and the dishes in the front are already cold. Use a casserole to avoid worries

Tips:
1. Take a small amount of pork belly; just to increase oil. Pigeon meat is full of oily juice, and the meat is more tender and smooth. 2. If you like the soft taste of pigeon meat and chestnuts, add more water, and the braising time can be extended. Then cover the lid and braise for 15-20 minutes. 3. When braising pigeon meat, turn it frequently to prevent it from sticking to the pan. Stew until the soup is thick and the pigeon meat is crispy. 4. It can be reheated in a casserole. There are many festive dishes. It is inevitable that the dishes will be slow. The dishes in the back are not ready. The dishes in front are already cold. Use the casserole to avoid worries. Taboo:
1. Because of the high calorie of chestnuts, diabetic patients should be moderate. The sugar content of sugar-fried chestnuts is higher. Diabetics should eat less. 2. People with weak spleen and stomach should not eat raw chestnuts. Women, children and patients with constipation should not eat more raw chestnuts. chestnut