Street food barbecue secrets: Have you learned the techniques for making roasted squab, with crispy skin and tender meat?

Every time I go to barbecue, my friends will order roasted squab, but I don’t eat it because I have a special affection for pigeons. When I was a child, I watched pigeons flying in the sky with pigeon flutes. The blue sky, white clouds, and pigeon flutes made a heart-tugging sound. Thinking of this poetic and picturesque scenery makes people emotional. However, there are fewer and fewer pigeons flying in the sky now. Whether there are fewer people raising pigeons or more people eating pigeons is unclear. For the sake of my friend, I asked our roasted king pigeon today. He has been roasting squab for 20 years. The skin of his roasted squab is charred, the meat is firm, and one bite is crispy, leaving you with endless aftertaste!

The only solution to a thousand worries is garlic-flavored roasted squab. The skin of this roasted squab is crispy and the meat is tender, leaving a mouth full of juice when you take a bite. When the roasted pigeon is placed in front of the consumer, the moment the customer puts on disposable gloves and tears it open with their hands, they can see the squab soup. The juice flows out, and the mouth is filled with fragrance and juice when you take a bite. To put it bluntly, this charcoal-roasted squab is the best delicacy in summer!

The first and indispensable step in making charcoal-roasted squab is to make a crispy water. The second step is to make a garlic sauce. After preparing the above two ingredients, it’s time to start making roasted squab.

The first step is to make crispy water:

Steam 50 grams of maltose in a pot, then add 8 grams of rose wine, 80 grams of 9℃ white vinegar, 9 grams of red Zhejiang vinegar, and lemon Add more than 3 grams of juice and stir all the ingredients evenly.

The second step is to make garlic sauce:

Pour 500 grams of garlic granules, 150 grams of purified water, 100 grams of refined salt, and 200 grams of white sugar into a basin and stir evenly. .

The third step is to prepare raw materials for pickling:

Slaughter and wash a squab, remove the internal organs and put it in a basin. Then pour the prepared garlic sauce into the squab and soak it for 6 hours. Take it out and rinse it under running water. Put the clean pot over high heat and pour in water. Bring to a boil over high heat. Then hold the squab in one hand, use a tool to scoop out boiling water to scald the skin, and then pour the crispy water evenly onto the squab. Place in a cool and ventilated place to dry, or use a fan to dry the skin.

The fourth step is to prepare crispy squab:

Preheat the oven to 200℃ in advance, then hang the squab in the oven and bake for about 6 minutes. At this time, evenly brush a layer of peanut oil on the skin of the squab, raise the oven temperature to about 240 degrees, and bake the skin of the squab until it becomes crispy.

At this time, it can be served for customers to taste.