Taste: original flavor technology: boiled pigeon kidney-tonifying soup making material: main ingredient: pigeon meat 300g.
Accessories: turtle shell 30g, dogwood 12g, Polygonatum sibiricum 12g, motherwort 15g.
Seasoning: 8g of green onion, 5g of ginger, 3g of salt, and yellow wine 10g to teach you how to make pigeon kidney-tonifying soup, and how to make pigeon kidney-tonifying soup is delicious. After the pigeon is slaughtered, the hair and internal organs are removed and washed for later use.
2. Wash Cornus officinalis, Polygonatum sibiricum and Leonurus heterophyllus, put them into a cloth bag, prick the mouth, break the tortoise shell, put them into the belly of the pigeon, put them into the pot together with the medicine bag, add onion (minced), ginger (minced), salt, yellow wine and appropriate amount of water, cook until the pigeon meat is crisp and rotten, take out the medicine bag, and eat the pigeon with soup.
Tips-Health Tips:
Suitable for anemia.
Pie-food phase grams:
Carapax Trionycis: Carapax Trionycis should not eat amaranth.
Cornus officinalis: This product is compatible with Radix Platycodi, Radix Saposhnikoviae and Radix Stephaniae Tetrandrae.
Polygonatum sibiricum: Huangjing avoids sour and cold food.
The practice of Yuntuige Soup introduces the cuisine and its efficacy in detail: prescriptions for invigorating qi and blood and prescriptions for tonifying deficiency and strengthening the body.
Taste: salty. Technology: making material of boiled pigeon soup with cloud legs. Material: squab 600g.
Accessories: 50 grams of ham and 50 grams of chicken.
Seasoning: 3g of salt, 2g of monosodium glutamate, 20g of cooking wine, 0g of onion15g, and 0g of ginger15g teach you how to make pigeon soup with cloud legs, and how to make pigeon soup with cloud legs is delicious.
2. Blanch the squab in a boiling water pot, take it out, wash and drain it, and put it in a plate;
3. Add cooking wine and appropriate amount of onion and ginger to the pigeon, and steam it in the drawer until it is 70% mature;
4. Take out the squab, decant the original juice for later use, and remove the big and small bones;
5. Put the pigeon meat on one side of the soup bowl and the cloud leg pieces on the other side;
6. Chop the chicken into paste, put it in a bowl, add cold water, onion and ginger, and squeeze out the blood;
7. Pour the broth into the pot, add the raw juice, pigeon bone, chicken paste, salt and monosodium glutamate, and filter the soup residue after the soup is suspended;
8. Pour the clear soup into the soup bowl filled with pigeon meat, cover it, steam it in the drawer and take it out. Tips for making pigeon soup with cloud legs: this product needs about 500 grams of broth. The practice of spiced pigeon introduces the cuisine and its efficacy in detail: Jiangxi cuisine tonifies kidney and regulates neurasthenia, nourishing yin.
Taste: spiced craft: casserole spiced squab making material: main ingredient: squab 600g.
Seasoning: 5g salt, 5g pepper, 5g starch (broad bean), 5g pepper (red, sharp and dried)10g cooking wine15g star anise, 3g sesame oil10g cinnamon, 5g soy sauce15g. Teach you how to make spiced pigeons and how to make spiced pigeons delicious 1. Suffocate pigeons, dry their hair, make a small opening between anus and abdomen, take out internal organs and wash them;
2. Put the pigeon wing and footboard together, and insert the head and neck bending drill under the left pigeon wing;
3. Put the pigeons in boiling water and cook them a little, pick them up and dry them with a clean cloth, and apply soy sauce while it is hot;
4. Put the wok in medium heat, heat it, scoop in lard, add pigeons when it is 70% hot, fry until golden brown, and drain the oil;
5. Pack cinnamon, star anise, licorice, fennel seeds, etc. Put a clean cloth into a sand bowl with bamboo mats, then add pigeons, and add soy sauce, sugar, refined salt, cooking wine, onion, ginger, broth, dried pepper and so on.
6. Cover the casserole and put it on the charcoal stove, stew it with low fire until it is crisp and rotten, take out the pigeons and put them in the plate, then change the knife, cut them into pieces and put them in the plate to eat. Tips for making spiced pigeons: 1. Pay attention to the heat when frying pigeons, and don't fry pigeons, otherwise it will affect the quality;
2. 500 grams of cooked lard should be prepared because of the frying process;
3. According to the number of pigeons, spices such as cardamom, white awn, star anise and Amomum villosum can also be added.
Tips-Health Tips:
Dove meat tastes sweet, salty and cold. Contains protein, fat, sugar, calcium, phosphorus, iron, vitamins and nicotinic acid. Has the effects of nourishing yin, nourishing stomach, promoting diuresis and reducing swelling. Suitable for bone steaming, cough and edema caused by fatigue.
The practice of cloud leg pigeon soup introduces the cuisine and its effect in detail: Jiangsu cuisine
Making materials of cloud leg pigeon soup: main ingredients: 4 live pigeons, cloud leg slices 100g, chicken 150g. 50g of cooking wine, 20g of onion and ginger, 5g of salt, 5g of monosodium glutamate and 800g of chicken soup. The characteristics of cloud leg pigeon soup are: silver red in color, original in flavor, fragrant and delicious. Teach you how to make pigeon soup with cloud legs, and how to make pigeon soup with cloud legs is delicious (1). After the live pigeons are slaughtered, they are thoroughly scalded with hot water, cut open, put into a boiling pot, fished out, drained and put on a plate. (2) Put the onion, ginger and cooking wine into a plate, steam them in a drawer until they are 70% rotten, take them out (original juice for use), remove the bones (bone for use), put the meat on one side of the soup bucket, and put the slices of cloud legs on the other side. (3) Chop the chicken into minced chicken, put it in a bowl, add 250g of onion, ginger and clear water, squeeze out the blood water, pour the chicken soup into a frying spoon, add the minced pigeon bone chicken, blood water, raw juice, salt and monosodium glutamate, filter out the soup residue, pour the clear soup into a soup bucket filled with pigeon meat, and steam it in a drawer.