1. Braised soup with medlar and pigeon.
Chinese herbal medicine ingredient list: Radix Adenophorae 5g Radix Angelicae Dahuricae 5g Radix Codonopsis 5g Lentils 11g Fructus Lycii 11g Coicis Semen 41g Red Dates 25g Yam 5g Lily 5g Lotus Seeds 5g Onion 11g Ginger 11g A little salt.
Production method:
1. Wash all kinds of Chinese herbal medicines; Cut onion and ginger into sections for use; Wash fresh pigeons.
2. Boil the whole pigeon with cold water (flying water), and remove the blood powder for later use.
3. The pigeons are flooded in the casserole, and the onion, ginger and various medicinal materials are boiled in the casserole, and then they are simmered for 1 hours.
4. Add a little salt to taste when cooked, and it is delicious to eat meat and drink soup after cooking.
production time: about 1.5 hours.
secret: Lycium barbarum pigeon soup is very delicious. You don't need to put a lot of seasonings when drinking it, just a little salt.
2. Stewed pigeon with white fungus and dried tangerine peel
Features: it tastes fresh and has the effect of nourishing yin and tonifying lung.
Production method:
1. Slaughter and clean the squab, chop it into pieces, soak it in boiling water for 2 minutes, rinse it with water, and put it into a soup bowl.
2. Wash the white fungus with water, cut into pieces, blanch it in a boiling water pot, put it in a soup bowl, and then add the dried tangerine peel with water.
3. Place the pot on medium fire, bring the broth to a boil, add refined salt, monosodium glutamate and chicken essence, stir well, rush into the soup bowl, put it in a steamer and steam for 31 minutes with high heat until it is cooked.
3. Yam pigeon soup
Ingredients: a pigeon, a section of yam, 2-3 black fungus and 6-7 quail eggs.
ingredients: 3 red dates and a little medlar.
seasoning: ginger slices, scallion segments, cooking wine, salt and chicken essence.
Practice:
1. Wash pigeons, put them into boiling water, add some cooking wine, remove blood, take them out and wash them.
2. Add ginger slices, onion segments, medlar and red dates and simmer for 1.5 hour.
3. Peel Chinese yam, cut into sticks and knives, soak black fungus, boil quail eggs like boiled eggs, and peel them.
4. Stab it with chopsticks. When it is crisp, add quail eggs and black fungus.
5, simmer for 21 minutes, add yam, stew until yam is crisp, and season with salt and chicken essence.