Cordyceps flower Hu Aishan pigeon soup: 2 pigeons, 50g yam, 20g cordyceps flower10g adzuki bean, 20g coix seed10g.
Stewed pigeon with dangshen and huangqi: 1 pigeon, lean meat, angelica, dangshen, huangqi, wolfberry fruit, red dates and salt.
Practice of yam pigeon soup;
Wash pigeons and drain for later use;
Wash ginger and cut into pieces for later use; Cut yam into large pieces for use;
Put pigeons in a big bowl, add Lycium barbarum, red dates, ginger slices, yam and cooking wine;
Adding a proper amount of water;
Steam on high fire 1 hour or autoclave for 20 minutes;
The practice of Hu Aishan pigeon soup with cordyceps sinensis;
Pigeons were originally processed, and they have been peeled and gutted, so I won't say much. Let's take a look at the nutritional accessories used in soup. The white flake on the left plate is yam, the orange one is Cordyceps, and the right one is adzuki bean and coix seed.
Wash yam, adzuki bean and coix seed with clear water and soak them in cold water for more than ten minutes. If the cordyceps flowers are bought clean, there is no need to wash them. Soak them in cold water. If you buy it in bulk, it may be a little dirty. Wash it a little. Too much washing can easily wash away beneficial substances.
After the pigeons fly, put them into the casserole again, inject boiling water, add ginger slices, and stew them with the soaked yam, adzuki bean and coix seed for one and a half hours.
After an hour and a half, pour the soaked cordyceps flowers together with the soaked water and continue to simmer for about half an hour.
Just add the right amount of salt before cooking.
Stewed pigeon with dangshen and huangqi;
Clean pigeons and cut them into large pieces.
Cook in a pot with pork and herbs.
After boiling, simmer for an hour, then add salt to taste.