There has always been a saying that "one pigeon wins nine chickens". The nutrition of a pigeon meat is comparable to that of nine chickens, and each one is only 20 yuan, which is not very expensive and worth eating. If you are tired of drinking chicken soup and duck soup, you can try this steamed pigeon soup.

Ingredients: pigeon, keel, cordyceps powder, red dates, medlar, ginger and salt.

Exercise:

1. Buy pigeons, let the store handle them, then cut them into 4 pieces, clean them, and clean the keel.

2. Put pigeon, keel, 2 packs of fermented Cordyceps powder, ginger, medlar and red dates into a steamer, and add enough water at one time.

3. Bring boiling water to a large fire, then steam the pigeons in a steamer for 40 minutes. Add some salt to taste before cooking, and you can serve.

Crispy roasted squab

Roasted squab with crispy skin, tender and juicy meat is super simple, and the ingredients are also very simple. Roasted pigeon with beer is cool!

Materials: 2 young pigeons.

Salt water: onion, ginger, star anise, cinnamon, fragrant leaves, crystal sugar, salt, cooking wine, 3 tbsp, 2 tbsp soy sauce, 1 tbsp soy sauce and water.

Noodle sauce: lemon juice, soy sauce and honey.

Exercise:

1. Wash the squab, put it in a pot and blanch it with cold water. Add ginger slices and cooking wine and blanch it.

2. Prepare a pot of salt water, onion, ginger slices, star anise, cinnamon, fragrant leaves, rock sugar, salt, cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, and water.

3. After the brine is boiled, put the pigeons in, and cook for 15 minutes on medium and small fire, during which the brine is continuously poured on the pigeons.

4. After the pigeon is cooked, let it stand in the brine for 1 hour, and turn it once in the middle. After the pigeons are fished out, put them in a ventilated place to dry their skins. Mix lemon juice, soy sauce and honey according to the ratio of 1: 1 and brush on the pigeon surface.

5, oven/air fryer 180 degrees, baking 15-20 minutes, baking 10 minutes, take out and brush a layer of sauce, turn over and continue baking.

Pigeon chestnut soup

Materials: 1 pigeon, chestnut, red dates, ginger slices, medlar, mushrooms and salt.

Exercise:

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 ask the businessman to kill the pigeon for me and then come back and clean it up.

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.

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

5, 5 minutes before the pot, add medlar, and finally add the right amount of salt to taste, you can go out of the pot!

Roasted pigeon in casserole

There is no oven, no drop of water, because the casserole can properly lock the water, and the pigeons baked in the casserole are golden and shiny, delicious, tender and not firewood!

Ingredients: squab, lemon and honey.

Seasoning: yellow wine, ginger and onion, soy sauce, soy sauce, sugar, oil, salt, oyster sauce and black pepper.

Exercise:

1. Wash squab and drain. Cut lemon and ginger onion. Pigeons were stuffed with two slices of ginger and onion. Pigeons are put in fresh-keeping bags. Add all seasonings and marinate for more than 2 hours, during which you should turn over and massage to make the pigeons taste.

2. Put the casserole on the shelf. The tin foil is spread on the shelf, close to the pot wall, and extends out of the pot to prevent the juice from dripping into the pot (the extra part at the top covers the edge of the pot). Pigeons are put into the pot.

3. Cover and bake for 20 minutes on medium heat. Turn over and brush with marinade and honey. Bake for 20 minutes, then simmer for 10 minutes (brush honey water again during the period). Roast squab in casserole, properly roasted, with moderate humidity.

If honey is too sticky, you can add some water. Be sure to dry the skin before baking, otherwise the color will not look good or smell good.

Salted pigeon

Exercise:

1: Prepare two young pigeons and wash them for later use.

2. Clean casserole (the previous menu emphasized the benefits of casserole)

3: Half star anise, 5 crystal sugar, a little salt, 2 fragrant leaves, a little soy sauce, a little soy sauce and 3 ginger.

4: Put all the star anise, rock sugar, salt, fragrant leaves, soy sauce and ginger slices into the casserole, inject water as appropriate, and then stir the soy sauce slightly with chopsticks to adjust the color of the water.

5. Put the prepared squab into salt water. If the water in the casserole does not pass the squab, add water until the water does not pass the squab.

6: Cover the pot and marinate on low heat 15 minutes until cooked. Pick up the pickled pigeons, cut them into pieces, pour the marinade into the casserole and start to enjoy the delicious food. Xiaobai, a zero-based kitchen, can also make this simple and delicious salted pigeon. It will have a look. Try it quickly.