Pigeons are nutritious, rich in protein, but low in fat. They have the effects of strengthening the body and tonifying the kidney, expelling wind and detoxifying, strengthening the brain and invigorating the mind, and so on. The vitamins and trace elements they contain have certain nourishing effects on postpartum women, postoperative patients and anemia patients, and are very good dietetic foods, especially among the people? One pigeon is worth nine chickens? The statement.
Compared with adult pigeons, young pigeons have more tender meat, more delicious taste and more easily absorbed nutrients. Young pigeons have many classic practices, such as braised young pigeons, crispy young pigeons, roasted young pigeons, stewed young pigeons, etc. Today, I will introduce you to a simple stewed young pigeon.
Ingredients: one squab, four or five red dates, ten medlar, onion, ginger and salt.
1. Pigeons clean their fine hair, cut open their stomachs, remove their trachea, esophagus and buttocks, take out their hearts, livers and gizzards, dispose of them, and wash them for later use.
Second, add water to the pot, put the squab into the pot, add two or three slices of ginger, blanch and rinse.
Third, red dates and medlar are cleaned.
4. Blanched pigeon, heart, liver and roe are put into a casserole, and ginger slices, scallion slices, red dates and appropriate amount of hot water are added. After boiling, turn to low heat and stew for about an hour.
5. Add Lycium barbarum into the casserole and continue stewing for half an hour. Chopsticks can be easily poked into pigeon meat and seasoned with salt.
Roasted pigeons with yellow mud, roasted squab, and a kind of stewed squab taste good. It was sold in a restaurant before, and the feedback was very good. I named it vanilla stewed squab.
Brine preparation: 30 kg of soup stock, 4 kg of chicken oil, 4 chicken skeletons, 200 g of salt, 50 g of monosodium glutamate 100, 50 g of chicken essence, 50 g of cooking wine, 5 g of white wine, 0/00 g of sugar color/kloc-0, 20 g of onion, 20 g of ginger, 5 g of pepper, 5 g of aniseed and clove. Boil all the ingredients in the soup, skim off the floating foam and boil for about half an hour to form brine.
Pigeons fly water to remove blood foam, simmer in brine for 35 minutes and soak for one hour, and the pigeon with vanilla brine is finished.