Chapter 513 Eating crispy squab for lunch and crispy roast goose for dinner, what a wonderful day! [Please subscribe]

Crispy squab?

Lin Xu didn't expect that her baby would be so keen on cooking delicious food.

However, compared to roasted goose, squab is indeed more suitable for this girl. The most important thing is that squab can be made in an air fryer. It is relatively easy to get started and is more suitable for kitchen novices.

At this time, the goose needs to be dried for about an hour before the crispy water can be applied. Taking advantage of this opportunity, why not use the air fryer to make squab.

Anyway, the method is quite simple and quick.

Thinking of this, he said to Shen Jiayue:

"Crispy squab is really suitable for you. It can also be made in an air fryer. If you want to learn, let's start now?"

Shen Jiayue: "!!!!!!!!"

It can actually be made with an air fryer, so what are you waiting for? Let’s learn!

Zeng Xiaoqi, who was planning to go to work, took a look and decided to stay and study.

Although my boyfriend-to-be is a chef, he still has to learn how to cook. I just want to show him my skills later, so as not to keep saying that men are better suited to cooking.

Lin Xu went to get some squabs and said to the two of them:

"There are two ways to cook squab in the air fryer. Let me teach you the simple one first."

"Okay, okay, no problem."

"It's good to warm up with simple exercises first, and then learn more complicated methods."

Arriving at the small kitchen, Lin Xu first dealt with the squab.

The slaughtering method of these pigeons is the same as roast goose. The internal organs are removed from the buttocks, and the breasts are intact.

Lin Xu cut the breast open with a knife, and then mixed it with condiments and ingredients such as shallots, ginger, dried shallots, black pepper, rice wine, light soy sauce, salt, and sugar.

Put the pigeon in and rub it repeatedly, then seal it with plastic wrap and put it in the refrigerator to marinate for twenty minutes.

After twenty minutes, take it out of the refrigerator and put it into the air fryer. First blow it with 50-degree wind for five minutes to dry the surface moisture. Then brush a layer of honey on the surface of the squab, and put it in with the skin facing up.

Adjust the temperature to 200 degrees and set the time to 12 minutes.

"It looks really simple."

The simple method touched Shen Jiayue's DNA of cooking delicious food. She planned to wait until Lin Xu finished it, then quickly start cooking it again to deepen her impression, and then take a teaching assignment.

Hum hum, people with cooking skills can learn to cook from Xu Bao, but those novices without cooking skills will naturally need this chef to save them!

Twelve minutes passed quickly. Lin Xu opened the air fryer, and the aroma of pigeon meat and the unique aroma of black pepper immediately emerged. The smell even felt like eating black pepper steak in a Western restaurant.

The squab in the pot is brown in color and has a shiny skin, which makes people very appetizing just by looking at it.

But you can’t eat it yet. You have to flip it over and fry the other side for another five minutes before you can enjoy it.

After turning it over, Lin Xu had nothing to do and brought in a few more squabs. However, this time he did not disembowel the pigeons. Instead, he directly smeared onion, ginger and other marinades all over the body, and then stuffed the pigeons with the marinades.

In the abdominal cavity.

Put these pigeons into a basin, cover them with plastic wrap, and put them in the refrigerator to marinate.

"This is a more complicated method. After marinating, you need to scald the skin with hot water, then use a fan to dry the surface moisture, and then apply a layer of crispy water."

The preparation of crispy squab is actually very similar to roast goose, which requires such tedious preparations in the early stage.

However, the crispy-skinned squab is finally cooked quickly by deep-frying, which is completely different from roasting goose in a charcoal oven. The reason is probably because pigeon has less meat and is easier to cook.

.

"Ding~"

The beep sound of the air fryer made Shen Jiayue couldn't wait to come over, took out the pot, lowered his head and smelled the squab in the pot, and said with excitement:

"Wow, it smells so good, so fragrant and tempting!"

Zeng Xiaoqi came over, looked at the ruddy squab, smelled the alluring aroma of black pepper, and couldn't help but feel hungry again.

After carefully placing the pigeon on a plate and arranging it, the two of them took photos with their mobile phones and sent them to WeChat Moments for a while, then put on disposable gloves and started tasting.

As soon as you pinch the skin of the pigeon, you can hear the crunching sound of the skin.

Tear off a leg with your hands, and the abundant juices will flow out. The tender and juicy pigeon meat and the golden and crispy skin will completely whet your appetite.

Put the pigeon leg into your mouth and take a bite. The fresh, tender, crispy and moist tastes come together, not to mention how enjoyable it is.

"No wonder people say that one pigeon is better than nine chickens. The taste is indeed unmatched by chicken."

Zeng Xiaoqi sighed, if she had just gone to the company early, wouldn't she have missed the delicious food?

After taking a bite of pigeon meat, she couldn't help but send a message to Shu Yun on her mobile phone:

"Hurry upstairs and eat crispy squab. This stuff is a great supplement. If you come late, it will be gone."

Less than a minute after the news was sent out, the sound of running in high heels came from a distance. As soon as he entered the door, Shu Yun asked curiously:

"Didn't you say you were making roast goose? Why are you making squab again?"

Shen Jiayue said with a smile:

"Because I want to learn. This is made with an air fryer. Sister Yun, hurry up and try it. It tastes great."

There is not much meat in squab, but every piece is of essence.

No matter pigeon legs or pigeon wings, they taste particularly delicious.

Lin Xu is not very interested in this stuff. He still prefers to eat roast goose with sour plum sauce.

At this time, the goose blanks in the drying room were almost dry, so he took a soup basin and faced the camera and began to mix the crispy water that is indispensable for roasting goose.

One pound of white vinegar, two ounces of red Zhejiang vinegar, three ounces of maltose, one or two pot heads, and a few slices of lemon.

After putting it into a basin, stir it evenly with a spoon, especially the maltose, which needs to be stirred completely until it melts. Only in this way can the coloring effect be good.

Crispy water cannot be boiled, otherwise the acetic acid in white vinegar and red vinegar will evaporate quickly.

As for Erguotou, it mainly plays a role in penetration so that the crispy water can better adhere to the goose.

After completely mixing the maltose, he went to the drying room, took out the goose blank that had been dried inside, hung it on the workbench and started pouring the crispy water.

The specific method is very simple. Hold a basin in one hand and place it under the goose. Hold a spoon in the other hand to pour the crispy water on the goose.

Wing roots, leg roots and other parts are key areas and need to be sprayed several times.

After pouring, place a tin foil pad under the goose's head to make a "bib" shape. This is to prevent body fluids from oozing out of the goose's mouth during the long drying process, and dripping on the goose's body will damage the skin and flesh.

It’s all about appearance, so be prepared in advance.

This layer of tin foil cannot be torn off until the end of baking, because body fluids or blood congestion will leak out from the goose head during baking. If you block it in advance, you can effectively prevent it from dripping on the goose.

The technique of making roast goose is not difficult, it’s all about the details.

For example, if the air is not blown properly, the skin of the meat will not be fully puffed up, which will ultimately affect the overall taste and appearance.

When ironing the skin, if the ironing is not done properly and the skin shrinks, it will also affect the final product.

As for the crispy water that is being poured, this is even more true.

The key parts should be sprayed several times to make the skin of the goose covered with crispy water as much as possible.

After pouring the crispy water, Lin Xu put the goose blanks back into the drying room again, turned on the fan, and continued to dry.

There is still a lot of crispy water left in the basin. It would be a waste if you just pour it out, but if you keep it for use, the white vinegar will evaporate over time.

After much deliberation, Lin Xu brought some more squabs.

Anyway, we can’t have roast goose for lunch, so instead of waiting, we might as well cook more squab for everyone to enjoy.

As for what to do if the ingredients for the steam-pot squab are not enough? Damn, just ask Lao Huang to send some more. This is not troublesome, and it happens to take care of Lao Huang’s business.

Zeng Xiaoqi finished eating the squab, carried her bag, and left the store happily.

Downstairs in the company, I happened to meet Chen Yan who was coming to work.

"Yo yo yo, isn't this baby Yan? I didn't reply to my message last night, and there was no response when I posted photos of food this morning. I thought you were being retaliated by criminals."

Chen Yan coughed dryly:

"Last night... Last night Ren Jie drank too much and vomited everywhere. I was busy cleaning up and didn't care about anything."

After saying that, Chen Yan took out her mobile phone from her bag and pressed the power button.

Zeng Xiaoqi asked with a wicked smile:

"Did you throw up after drinking?"

Mr. Chen blushed:

"Sure enough, people with small breasts talk a lot...what kind of food photos did you post?"

She walked into the elevator with Zeng Xiaoqi with her mobile phone, looked at the news in the group, and then looked at the updates in the circle of friends, her voice immediately raised an octave:

"Did you eat red crispy chicken last night?!!!"

“I just made crispy squab?!!!!!!”

"Oh my god, why do you keep eating delicious food behind my back?!!!!!!!!!!"

Chen Yan was so angry that she wanted to get out of the elevator and go to the store to eat squab.

It's unbearable, but you can eat delicious food behind my back. It's really unreasonable!

Zeng Xiaoqi pulled her and said:
To be continued...