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
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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.