Crispy squab with Sichuan pepper
http://jinan.dzwww.com/qcxw/202311/t202 ... 169579.htm
来源: 大众网 作者: 孟彤晖
video http://vfile.dzwww.com//sd24/cloud-2023 ... i4H3W7.mp4
New era, new Shandong cuisine.
新时代，新山东菜。
Hello everyone, I'm Hu Fangbo,achef of Shanghe Hot Spring Base Project Center of Jinan Shungeng Villa Hotel Management Company. Today I would like to share with you an innovative Shandong dish "Crispy Squab with Sichuan Pepper".
大家好，我是济南顺耕别墅酒店管理公司上河温泉基地项目中心的胡方波。今天我想和大家分享一道创新的山东菜“川椒脆皮南瓜”。
Main ingredients:asquab, Sichuan pepper 200g.
主要成分：南瓜、花椒200g。
Seasoning: salt, monosodium, spiced squab powder, and crispy skin pulpwith water.
调味料：盐、钠、五香南瓜粉、酥皮果肉加水。
Here we go. Rinse the squab, rub it well with spiced squab powder, marinate it for 6 hours, then rinse off any excess. Heat the skin with boiling water, hang the crispy skin water, and then hang the crispy skin pulp.
跟着我做。冲洗南瓜，用五香南瓜粉擦拭干净，腌制 6 小时，然后冲洗掉多余的南瓜。用沸水加热皮，挂上酥脆的皮水，再挂上酥脆的皮肉。
Air dry for 3 hours. Deep-fry at a temperature of 30% , and fry it for 5-6 minutes. Then increase the oil temperature to 6% and drizzle with oil to make the skin crispy. Change the knife and place on the heated pebbles. Serve the fried Sichuan peppercorns over the pigeons.
风干 3 小时。在30%的温度下油炸，然后煎5-6分钟。然后将油温提高到6%，淋上油，使皮肤酥脆。更换刀并放在加热的鹅卵石上。将炸好的四川花椒放在鸽子上。
Characteristics:deepred color, crispy skin, tender and juicy meat, peppercorns aroma.
特点：色泽深邃，外皮酥脆，肉质鲜嫩多汁，花椒香气。
Squab has the effect of tonifying liver and kidney, and it also benefits our bloodcirculation, and prickly ash has the effect of warming the middle, dispelling cold and relieving pain.
南瓜有补肝补肾的功效，也有益于我们的血液循环，花椒灰有暖中解寒止痛的功效。
Cooked with squab, it can be cooked into a new combination of ingredients.
用南瓜烹饪，煮熟，可以煮成新的食材组合。