People who love pigeons must collect them, teach you five best ways to eat and see which one you like.
No.1 pigeon soup
The ingredients are as follows: squab 1, yam 100g, wolfberry fruit 20, codonopsis pilosula 2, black dates (with stones) 6, salt 4g, onion 1, ginger 3, cooking wine 15g, and appropriate amount of water.
The specific methods are as follows: wash yam, slice it, wash Lycium barbarum, Codonopsis pilosula and Zizyphus jujuba for later use, wash squab, put it in a casserole, add appropriate amount of water to boil, skim off the floating foam, then add cooking wine, onion and ginger, then add Lycium barbarum, Zizyphus jujuba and Codonopsis pilosula, and cook for about 1 hour with strong fire, add yam, cook until it is soft and rotten, and season with salt.
No.2 roasted pigeon
The ingredients are as follows: 1 pigeon, 5g of oil, 3g of salt, 3g of cooking wine, 3g of oyster sauce, 5g of ginger and 3g of sugar.
The specific methods are as follows: wash pigeons, absorb water with kitchen paper, add salt to taste, add ginger slices, seal them with plastic wrap, marinate them in refrigerator for more than 2 hours, take them out, pour the marinated pigeon juice on pigeons with a barbecue fork, and put them in an oven for 30 minutes at 200 degrees. After 30 minutes, the pigeons will be cooked. Take out the barbecue fork.
No.3 crackling squab
The ingredients are as follows: 2 squab, 2 onion, 3 ginger slices, a little salt, 4 tablespoons soy sauce, 2 star anise, a little pepper, soup 1, shrimp slices 12 tablespoons.
The specific methods are as follows: air dry the slaughtered squab, enlarge the bowl, marinate with chopped green onion, ginger, star anise, wine and soy sauce for about 1 hour, heat the pan, put in more oil, put in squab when it is hot for 7 minutes, fry it with low fire for about 2 minutes, take it out with a colander for later use, burn the fried oil very hot, and pour the oil into the colander with a spoon.
Steamed pigeon with ham no.4
The ingredients are as follows: pigeon meat 1, ham 1, salt 1 teaspoon, 2 onions, ginger 1, cooking wine 1 teaspoon.
The specific methods are as follows: wash pigeons, dry them, slice ham, slice ginger and knot onions; Sprinkle salt (essence) evenly on pigeons, pour cooking wine evenly on pigeons, spread ham slices evenly on pigeons, add ginger slices and onion knots, put them in a pressure cooker, boil over high fire, steam for about 20 minutes (it takes more than 40 minutes for an ordinary steamer), take them out after steaming, pick out onions and ginger, and sprinkle some chopped green onion.
Stewed chestnuts with pigeon No.5
The prepared ingredients are as follows: pigeon meat 1, chestnuts 250g, salt 1 spoon, ginger slices, red dates 50g and medlar 30g.
The specific method is as follows: prepare a pigeon, red dates, medlar and ginger, prepare chestnuts, put them into a soup pot, add ginger slices, red dates and medlar, put them into the main body of the rice cooker, add water inside and outside, cover and cook for 2 hours, take them out, season them with salt, and then put them into a bowl to eat!
All right, friends! Pigeons can eat in many ways. Today I will share these delicious methods with you for the time being. If you can't understand these steps during reading this tutorial, please leave me a message in the message area at the bottom of this article, and I will answer immediately after reading it! If you have better suggestions or a better way to eat, please share your message in the message area.