Has always been rumored that there is a "pigeon better than nine chickens", a pigeon meat nutrition is comparable to nine chickens, only 20 yuan a, is not very expensive, it is worth to eat, if you say that usually tired of drinking chicken and duck soup, then a change of taste, try to try this steaming pigeon soup it.
Ingredients: pigeon, keel bone, Cordyceps sinensis mushroom powder, jujube, wolfberry, ginger, salt to taste
Practice:
1, pigeon in the buy, let the store help deal with it, and then cut it into 4 big pieces, clean, keel bone also clean up?
2, and then the pigeon, keel, 2 packages of fermented Cordyceps sinensis mushroom powder, ginger, goji berries, red dates are put into the steamer, add enough water at once.
3, large fire to boil the water, and then put the pigeon into the steamer, steamed for 40 minutes, out of the pot before adding a drop of salt seasoning, can be sheng out open eat it?
Roasted pigeon with crispy skin
Roasted pigeon with crispy skin and juicy skin is super easy to do, and the ingredients are also very simple, roasted pigeon with beer, great!
Ingredients: 2 pigeons
Marinade: green onion, ginger, star anise, cinnamon, allspice, rock sugar, salt, 3 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, water
Surface sauce: lemon juice, soy sauce, honey
Methods:
1. Wash pigeons and blanch them in a pot of cold water with sliced ginger and cooking wine.
2, prepare a pot of marinade, onion knots, ginger, star anise, cinnamon, coriander, rock sugar, salt, 3 spoons of cooking wine, 2 spoons of soy sauce, 1 spoon of dark soy sauce, water.
3, brine boiling, put the pigeon, medium-low heat cooking 15 minutes, during the period of time constantly pour the brine to the pigeon body.
4, after cooking the pigeon in the brine to stand for 1 hour, in the middle of it to turn once. Fish out the pigeon and put it in a ventilated place to blow dry the skin. Mix lemon juice, soy sauce and honey in a 1:1 ratio to make a sauce, and brush the surface of the pigeons.
5, oven / air fryer 180 degrees, bake for 15-20 minutes, 10 minutes of baking time to take out and brush another layer of sauce, turn over and continue to bake.
Pigeon and chestnut soup
Ingredients: 1 pigeon, chestnuts, red dates, ginger, goji berries, mushrooms, salt
Practice:
1, chestnuts first cut a cross-hatched, and then put into boiling water for 5 minutes, while hot to the chestnuts shells, spare. Wolfberries, mushrooms, soak in advance.
2, take a casserole, put the pigeon and ginger into it, add the right amount of water, boil over high heat; pigeon I let the business help kill good, back to clean it.
3, the water boiled, the floating foam to fish out. Then add red dates and mushrooms, mushrooms soaked in hot water in advance. Turn the heat down and simmer slowly for 1 hour.
4, stew enough for an hour, and then add the chestnut stew 30 minutes, if you want to keep the chestnut granular to shorten the time, according to your taste.
5, out of the pot 5 minutes before adding berries, and finally add the right amount of salt seasoning can be out of the pot!
Roasted pigeon in casserole
No oven, do not add a drop of water, due to the casserole can be just the right amount of lock moisture, pigeon baked in a casserole golden brown and shiny, fresh flavor, tender and not firewood!
Ingredients: pigeon, lemon, honey, moderate amount
Seasoning: yellow wine, ginger and green onion, soy sauce, dark soy sauce, sugar, oil, salt, oyster sauce, black pepper, moderate amount
Practice:
1, pigeon, clean, drain. Cut the lemon, ginger and scallion. Stuff 2 slices of ginger and scallions in the belly of pigeon. Put the pigeon in a plastic bag. Add all the seasonings and marinate for 2 hours or more, turning + massaging to flavor the pigeon.
2. Place casserole on rack. Lay the tinfoil on the rack, close to the walls of the pot all around, extending the tinfoil to the outside of the pot so it doesn't drip juice into the pot (the extra at the top wraps around the edges of the pot). Place the pigeon in the pan.
3. Cover the pan and roast over medium heat for 20 minutes. Turn over and brush with marinade and honey. Continue roasting for another 20 minutes, turn off the heat and simmer for 10 minutes (brushing again with honey water during this time). Roast squab in a casserole dish for just the right amount of moisture.
4. If the honey is too thick, mix it with some water. The skin must be dry before baking, otherwise the color will not be beautiful or fragrant.
Marinated pigeon
Practice:
1: Prepare two pigeons washed and spare
2: a clean casserole (the previous recipe emphasizes the benefits of casserole)
3: anise half, rock sugar 5, a little salt, 2 pieces of leaves, a number of old soy sauce, a little soy sauce, 3 pieces of ginger
4: the anise, sugar, salt, old soy sauce, ginger and other ingredients. The leaves, soy sauce soy sauce, ginger all into the casserole, fill with water as appropriate, and then use chopsticks to stir a little and even the soy sauce will be the color of the water can be adjusted.
5: ready pigeon into the brine, if the water in the casserole did not over the pigeon that to add water to the pigeon until not over the pigeon.
6: Cover the pot with a lid and brine over medium-low heat for 15 minutes until cooked through. Zero base kitchen white can also make this simple and delicious brined squab, a look will, quickly try it.