Taste: Salty and salty technology: stewed lemon and squab. Material: main ingredient: 500g squab.
Accessories: lemon 30g.
Seasoning: yellow rice wine 10g, monosodium glutamate 2g, sugar 5g, soy sauce 10g, vegetable oil 50g to teach you how to cook stewed pigeon with lemon, which is delicious. After the pigeon suffocates, scald its hair with boiling water, remove its hair and internal organs, wash it, wipe it evenly inside and outside the pigeon's abdominal cavity with cooking wine and soy sauce, and marinate it. Peel and core the lemon and cut it into thin slices for later use.
2. Put the pot on the fire, add the broth to boil, add the pigeon, lemon slices, sugar, monosodium glutamate, soy sauce and cooking wine to boil, skim the floating foam, and simmer on low heat until the pigeon meat is cooked and rotten.
Usage: Eat with food. Tips for making stewed pigeon with lemon: This product needs about 500 grams of vegetable oil after deep frying. Tips-Health Tips:
Efficacy: promote fluid production to quench thirst, dispel summer heat and replenish essence. Healthy food in summer.
Health medicated diet in summer
The practice of stewed pigeon with Eucommia ulmoides and Codonopsis pilosula introduces this dish and its efficacy: the formula of hyperosteogeny in detail.
Taste: original flavor technology: put Eucommia ulmoides Oliv. and Dangshen squab together in a pot and boil. Material: main ingredient: young pigeon 300g.
Accessories: Eucommia ulmoides Oliv. 25g, astragalus membranaceus 15g, codonopsis pilosula 15g.
Seasoning: 4 grams of ginger and 3 grams of salt teach you how to stew pigeon with Eucommia and Codonopsis, which is delicious.
2. Wash Eucommia ulmoides, Radix Astragali and Radix Codonopsis; Wash and slice ginger for later use.
3. Put squab, Eucommia ulmoides, Astragalus membranaceus, Codonopsis pilosula and ginger into a boiling water pot, bring to a boil with strong fire, cook for about 3 hours with low fire, and season with salt.
Tips-Health Tips:
This soup tonifies kidney, strengthens yang and strengthens bones and muscles.
Pie-food phase grams:
Astragalus membranaceus: Astragalus membranaceus hates cortex Dictamni, which is anti-veratrum, afraid of trogopterori and windproof.
Codonopsis pilosula: Not suitable for use with Veratrum nigrum.
"The Practice of Steaming Chick Pigeons" introduces the cuisine and its effects in detail: Bushen Formula, Buqi and Blood Formula, Buyang Formula and Prostatic Disease Formula.
Taste: original flavor technology: steaming Qiqi squab making material: main ingredient: squab 250g.
Accessories: 30g of Astragalus membranaceus and 25g of Lycium barbarum.
Seasoning: 2 grams of salt, monosodium glutamate 1 gram teaches you how to cook steamed squab, and how to cook steamed squab is delicious. Slaughter squab first, remove hair and viscera, wash and cut into pieces and put them into a steaming bowl;
2. When cooking, put a proper amount of water in the bowl, add astragalus, medlar, salt and monosodium glutamate to steam the squab. Tips-Health Tips:
The product has the effects of tonifying kidney, invigorating qi and tonifying deficiency, and is suitable for patients with prostate hypertrophy due to spleen and kidney weakness.
Pie-food phase grams:
Astragalus membranaceus: Astragalus membranaceus hates cortex Dictamni, which is anti-veratrum, afraid of trogopterori and windproof.
Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.
The method of boiling young pigeons with Cordyceps sinensis introduced the cuisine and its effects in detail: the recipes for tonifying deficiency for the elderly, invigorating spleen and appetizing, malnutrition and postoperative recipes.
Taste: Salty and umami flavor technology: original stewed Cordyceps sinensis stewed pigeon production materials: ingredients: 50 grams of sea cucumber, 250 grams of pigeon.
Accessories: Cordyceps sinensis 25g, jujube 5g.
Seasoning: 4 grams of ginger and 3 grams of salt teach you how to cook a pigeon with Cordyceps sinensis. How to cook a pigeon with Cordyceps sinensis? 1. Slaughter the pigeons and blanch them with boiling water for later use.
2. Wash the sea cucumber after soaking, wash the Cordyceps sinensis, and wash the red dates to remove the core; Peel and wash the old ginger.
3. Put the sea cucumber, Cordyceps sinensis, ginger, squab and red dates into a boiling water pot, simmer for about 3 hours, and season with salt. Pie-food phase grams:
Sea cucumber: Sea cucumber should not be eaten with licorice and vinegar.
The practice of pigeon tremella soup introduces the cuisine and its effects in detail: pregnant women's nourishing body recipe and anemia recipe.
Taste: Fragrance technology: original stewed pigeon tremella soup. Material: Ingredients: pigeon 150g, tremella 10g.
Accessories: pork (lean meat) 150g, candied dates 6g.
Seasoning: 2 grams of salt teaches you how to make pigeon tremella soup, and how to make pigeon tremella soup is delicious. 1. Slaughter the pigeons, wash them and cut them (cut off their feet).
2. Cook the cut squab and lean meat in boiling water for 5 minutes.
3. Take out the cooked squab and lean meat, shower them with clear water (i.e. supercooled river) and wash them.
4. Soak tremella in clear water until it swells.
5. Put a proper amount of water into the pot, bring to a boil, put the soaked tremella into the pot for 3 minutes, and take it out and wash it.
6. Then boil a proper amount of water, add squab, lean meat and candied dates and cook for about 2 hours.
7. Put the tremella into the pigeon lean meat pot that has been stewed for 2 hours, stew for another half hour, and season with salt. Tips-Health Tips:
This soup has the function of nourishing blood and softening liver.
Pie-food phase grams:
Candied dates: Jujube should not be eaten with raw onions, honey, fish, turtles and crabs. (Quoted from Dietary Guide)