Cuisine and efficacy: home-made recipes for invigorating qi and blood, recipes for tonifying deficiency and strengthening body for teenagers, and recipes for traumatic fracture.
Technology: stew
Production materials of stewed pigeon with radish;
Ingredients: 900g squab and 200g radish.
Seasoning: 20g vegetable oil, 4g ginger, 7g onion, 10g cooking wine, 5g salt and 2g monosodium glutamate.
The practice of stewed pigeon with radish;
1. Young pigeons are slaughtered, cleaned, cut into pieces and pickled with ginger slices, cooking wine and refined salt 10 minute;
2. Wash the radish and cut into pieces;
3. Put the wok on a big fire, add vegetable oil and heat it, add pigeon pieces and stir-fry until it changes color, add radish pieces and water 400g and cook for 5 minutes;
4. Stew for 20 minutes on low heat, add salt, chopped green onion and monosodium glutamate and mix well.
3, materials and quantity
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2. Can radish sparerib soup and pigeon soup be drunk together?
Hello, yes, pigeon soup won't have the same food as radish ribs soup. Pigeon meat has the effects of nourishing liver and kidney, nourishing qi and blood, clearing away heat and toxic materials, promoting fluid production and quenching thirst. According to modern medicine, pigeon meat can strengthen the body, tonify the kidney and strengthen the brain, improve memory, lower blood pressure, regulate blood sugar and beauty beauty, make the skin white and tender, and prolong life. Try not to sleep after drinking, try to control 1 hour before going to bed, and give your stomach a rest time. I hope it is useful to you, ~ www. nfysw &； . Com
3. Can white radish stew pigeon soup?
Pigeons are rich in nutrition, so children should put Chinese medicine supplements in pigeon soup, such as white radish and medlar. Never put ginseng, sea cucumber and other tonic accessories. Remember, remember!
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4. What materials should be put in the white radish pigeon soup?
PS: Radish: Radish should not be eaten with ginseng and American ginseng.
1, material
Dove 1, white radish 100g, carrot 1/2, a little ginger, a little onion and a little dried tangerine peel. Seasoning salt 1 tsp, cooking wine 1 tsp.
working methods
1. Pigeons have their heads and claws removed, their internal organs washed and cut into pieces.
2. Blanch the pigeon meat in boiling water to remove blood stains.
3, white radish, carrot washed and diced.
4. Boil a proper amount of water, add pigeon meat to boil, add ginger, cooking wine, white radish, carrot and orange peel to cook for 40 minutes, add salt to taste, and sprinkle with shredded onion.
Material replacement
Replacing radish with salted potherb is called pigeon meat and cabbage soup.
Taste change
Red oil is used for seasoning, which is called red oil pigeon radish soup.
2. The practice of stewed pigeon with radish
Cuisine and efficacy: home-made recipes for invigorating qi and blood, recipes for tonifying deficiency and strengthening body for teenagers, and recipes for traumatic fracture.
Technology: stew
Production materials of stewed pigeon with radish;
Ingredients: 900g squab and 200g radish.
Seasoning: 20g vegetable oil, 4g ginger, 7g onion, 10g cooking wine, 5g salt and 2g monosodium glutamate.
The practice of stewed pigeon with radish;
1. Young pigeons are slaughtered, cleaned, cut into pieces and pickled with ginger slices, cooking wine and refined salt 10 minute;
2. Wash the radish and cut into pieces;
3. Put the wok on a big fire, add vegetable oil and heat it, add pigeon pieces and stir-fry until it changes color, add radish pieces and water 400g and cook for 5 minutes;
4. Stew for 20 minutes on low heat, add salt, chopped green onion and monosodium glutamate and mix well.
3, materials and quantity
A pigeon
condiment
Radish, ginger slices, onion segments, cooking wine, red dates, and a little medlar.
1. Wash pigeons, put them in boiling water, add some cooking wine, remove blood, and take them out and wash them;
2. Add ginger slices, shallots, radishes and red dates and stew for 2 hours;
3, a few times with chopsticks, it is easier to get familiar. If the shape is incomplete, it is best to cut the pigeon in advance;
4, simmer for 20 minutes, and finally add medlar. It is easy to lose nutrition first. Finally, season with salt.