Chapter 18 tear and suck sexy

Every time I eat a good crispy pigeon, I will lose my posture. Eating squab is a rare delicacy that allows VIPs not to use chopsticks, not only in China, but also in French table manners.The squab should be served whole, with diners using both hands to eat with a mouth full of gravy.Cutting it in the kitchen and then arranging it on the plate will certainly make you look more elegant, but it is a pity that the most wonderful and fragrant gravy of the squab will be lost. In the face of a real squab, your five senses will be fully mobilized unconsciously: look at its shape, it is young and well-proportioned, and its burnt brown skin is as attractive as amber; Mixed with the scent of spices and the unique meaty smell of the pigeon, it immediately fills the body; listen to the sound, bite it lightly, and with a crisp sound, the skin of the pigeon immediately burst open, like opening a gift bag, the most precious You can see everything in front of your eyes; when you touch its quality, the tender pigeon meat is clear, tender but still chewy, and the bones are also crispy and attractive; at the end, it is the taste, after the collision of the first four senses Afterwards, the most essential sweetness and fragrance of the squab became more and more irresistible.

In fact, there is no order in which the five senses burst out when eating squab. They often appear at the same time without warning. When the gravy splashes from the crispy skin into the mouth, the fingers will eagerly want to tear another squab. The aroma and taste hit at the same time, but it suddenly arouses your urge to suck the crispy and crispy bones... Inadvertently, the three pigeons have already eaten, and when you realize the number of pigeons, you are probably full. The authentic method of making Zhongshan Shiqi squab—not so much the method, but the word "skill" is more accurate.Only young pigeons that are about 22 days old can be regarded as high-quality. If they are too old, they will be tough, and if they are too young, they will lose their crispy fragrance.During these 22 days, the pigeons will only be exposed to natural feed, such as corn, peas and corn kernels.Of course, not all 22-day-old pigeons can be served on the table, and those that weigh about two ounces and have a well-proportioned figure are the chef's favorite.

After the squab is cleaned, it must be soaked in white brine that has been boiled and turned off the fire.The base ingredients of white brine vary from shop to shop. Cinnamon bark, bay leaf, tangerine peel, and licorice are typical moves, while star anise, fennel, and peppercorns bring the unique character of each shop.Every one or two days, the master will add some secret aged brine from the town store to keep the original fragrance of the brine. After the pigeons are soaked in brine, they can be "skinned".Take out the squab and spread a layer of maltose sauce on its body—this is the most traditional and natural way of coloring and enhancing Chinese food—wait for it to dry naturally, and then it can be fried.There are two ways to fry the squab: one is to put it directly into the oil pan, first go through a 160-degree fire to lock the gravy, then change the fire to a simmer, and finally burn it to a crispy skin; the second method is to use The spoon poured the boiling oil over the pigeons repeatedly.The taste of the pigeon cooked by the two methods is slightly different. The bones of the pigeon in the oil pan are more crispy, and the gravy in the oil is more plump.

Although it is said that the pigeon has no image, but this tearing and sucking also brings indescribable sex appeal.