food

Pigeons, chestnuts, red dates, ginger slices, medlar, mushrooms, salt.

1. Draw a cross knife on the chestnuts, then blanch them in boiling water for 5 minutes, and shell the chestnuts while they are hot. Lycium barbarum, mushrooms, soak in water in advance.

2. Take a casserole, add pigeons and ginger slices, add appropriate amount of water, and boil over high fire; I'll let the businessman kill the pigeon and come back to clean it.

3. After the water is boiled, remove the floating foam. Add red dates and mushrooms, and soak the mushrooms in hot water in advance. Turn down the fire 1 hour. Jujube is going to the pit!

4. After stewing for one hour, add chestnut and stew for another 30 minutes. If you want to keep chestnut granular and shorten the time, you can do it according to your own taste.

5. Add Lycium barbarum 5 minutes before cooking, and finally add some salt to taste, and you can cook!

6. A delicious and sweet pigeon and chestnut soup is ready. Maikangmei tomato juice is also a good healthy juice!

Last gear

7. finished products.

Method 2: Stewed pigeon soup with chestnuts.

material

250g pigeon

condiments

Proper amount of oil

Proper amount of salt

Appropriate amount of cordyceps sinensis

Proper amount of chestnuts

Lycium barbarum proper amount

working methods

1. Kill pigeons, shell chestnuts and wash Cordyceps sinensis for later use.

2. Cut the pigeon into large pieces and put it in the pot to cook a little to remove blood.

3. Put all the ingredients into the pot, add water and stew for one and a half hours.

4. Add salt when eating.

Practice 2,

material

One pigeon, three chestnuts, three mushrooms, one wolfberry, two jujubes, ten pieces of American ginseng, ginger, salt and cooking wine.

working methods

1. Wash the pigeon and cut it into pieces (stew, don't cut it whole).

2. Add water to the pot, bring it to a boil, pour the washed and diced pigeons into the pot, blanch, remove the blood, add 5 ml of cooking wine to sober up, skim off the floating foam and take it out.

3. Put the roasted pigeon into the casserole, and put ginger slices, mushrooms, medlar, jujube and American ginseng into the casserole together. Put less than 5ml pigeon water into the pot, cover the pot and cook for 3 hours on low heat.

4. Delicious pigeon soup is ready.