Practice: Just put water in the pot, then put pigeons and all ingredients in the pot to remove salt, boil the pot on a big fire and stew it on a small fire for an hour and a half, with less salt, and it will be fine!
Dove meat strengthens the body, nourishes kidney and essence, nourishes brain and heart, improves memory, nourishes qi and blood, clears away heat and toxic materials, promotes fluid production to quench thirst, lowers blood pressure, regulates blood sugar, keeps skin white and tender, and prolongs life.
Pigeon soup is really delicious.
Drinking pigeon soup is very nourishing. Pigeon soup belongs to the porridge soup menu, and the main raw material is pigeons. The process is steaming, and the production is simple; If you have made this cookbook, whether you succeed or fail temporarily, China Food Network welcomes your comments on this cookbook and also welcomes you to share your experience.
The raw materials of pigeon soup: a pigeon, a section of yam, 2-3 black fungus and 6-7 quail eggs.
Pigeon soup ingredients: 3 red dates and a little medlar.
Pigeon soup seasoning: ginger, onion, cooking wine, salt, chicken essence.
The practice of pigeon soup:
1. Wash pigeons, put them in boiling water, add some cooking wine, remove blood, and take them out and wash them;
2. Add ginger slices, shallots, medlar and red dates and stew for 1.5 hours;
3. Peel the yam, cut the stick and knife block, soak the black fungus, cook the quail eggs like boiled eggs, and shell them;
4, use chopsticks to lick it, wait until it is crisp, add quail eggs and black fungus;
5, simmer for 20 minutes, add yam, then stew until yam becomes crisp, add salt and chicken essence to taste.
China eat net tips:
1. Buy a slightly older pigeon and stew it. You can ask the pigeon seller to help you choose when you buy it.
2, red dates and medlar can not be put too much, to the right amount, otherwise it will become sweet soup.
3, the seasoning inside can be increased or decreased according to your own preferences, or put other things, such as mushrooms.
Main ingredients: pigeon accessories: red dates, medlar, round meat, Agrocybe aegerita, Codonopsis pilosula and Hu Aishan Beiqi.
Practice: 1. Wash the round meat in water, and wash the red dates to remove the core. (Red dates are hot and dry). 2. Soak Radix Codonopsis, Rhizoma Dioscoreae and Radix Astragali in water for 30 minutes and wash. Codonopsis pilosula is cut with a knife to soak hair, pedicled and washed, and cut into sections with a knife. 3 Soak Agrocybe aegerita, remove the pedicle and wash it, and cut it into 4 sections with a knife.
Pigeons have their heads and bottoms removed, skinned and chopped into small pieces. Skinning is purely a personal preference. I was afraid of oil, so I peeled it. five
Pour all the ingredients into a large saucepan and pour boiling water until it is full for 8 minutes. six
Stew in a large pot for 30 minutes, then turn to low heat and continue stewing for 3 hours.