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How to cook pigeon soup
The meat of pigeon is delicious and nutritious, and it has certain auxiliary medical function. As the old saying goes, "One pigeon is better than nine chickens" describes that pigeons have high nutritional value. There are many essential amino acids in protein contained in pigeon meat, and the digestion and absorption rate of these amino acids is over 95%. Therefore, it has the functions of restoring physical strength, healing wounds, and enhancing brain power and vision for the elderly, the physically weak, the patients undergoing surgery, pregnant women and children.

Method 1:

1. Boil sweet corn with water and a bag of pure milk, pour the boiled soup into a bowl (take out the corn and put it in this bowl), soak the pigeons in the remaining soup for 5 minutes, then take out the pigeons

2. Put the soaked pigeons in a pot, add ham slices, bamboo shoots, water and the bowl of milk soup with corn

. Just boil the medlar

Method 2:

Use 1 pigeon, 2-3 mushrooms, 3 fungus, half a yam, 5-8 red dates, and a little ginger, onion and cooking wine

Practice 1. Pour boiling water, add a little cooking wine to the water, put the pigeon in, remove the blood and foam, and take it out for later use; 2. Heat the casserole with water until it boils, add ginger slices, onion segments, red dates, mushrooms and pigeons, and simmer for 1 and a half hours; 3. After one and a half hours, add Lycium barbarum and Auricularia auricula and stew for another 2 minutes; 4, peeled yam, cut into pieces, simmered for 2 minutes, until the yam is crisp and rotten, and seasoned with salt.

Accessories can be added or subtracted according to your own preferences, and the taste is light, which is very suitable for spring tonic.

method 3:

Lycium barbarum and pigeon soup

Chinese herbal medicine ingredients list in soup: Radix Adenophorae 5g Radix Angelicae Dahuricae 5g Radix Codonopsis 5g Lentil 1g Lycium barbarum 1g Coicis Rice 4g Jujube 5g Yam 5g Lily 5g Lotus seeds 5g

These are all Chinese herbal medicines that are very beneficial to women's nourishment. You should keep them if you like to make soup.

Some seasonings are needed: 1g onion, 1g ginger and a little salt

Production method:

Wash all kinds of Chinese herbal medicines; Cut onion and ginger into sections for use; Wash fresh pigeons.

the whole pigeon is boiled in cold water (flying water), and the blood is removed for later use.

put pigeons in the casserole, put onion, ginger and other medicinal materials in the casserole, boil them, and then simmer for 1 hour.

when cooked, add a little salt to taste, and it's delicious to eat meat and drink soup after cooking.

making time: about 1.5 hours

secret: Lycium barbarum pigeon soup is very delicious, so you don't need to put a lot of seasonings when drinking it, just a little salt.

comment: the unique fragrance of Chinese herbal medicine always reverberates in the soup, which makes you intoxicated with the warm feeling of nourishing soup.

method 4:

cloud leg pigeon soup

ingredients: main ingredients: 4 live pigeons with bird's nest, 1g of cloud leg slices and 15g of chicken.

5g of seasoning cooking wine, 2g of onion and ginger, 5g of salt, 5g of monosodium glutamate and 8g of chicken soup.

Features: silvery red in color, original in flavor and palatable in fragrance

Production method: (1) Slaughter live pigeons, blanch them thoroughly with hot water to remove their hair, gut them, put them in a boiling water pot, take them out, drain the water and put them on a plate. (2) Add the onion, ginger and cooking wine into the dish, steam it in the drawer until it is 7% rotten, take it out (original juice for use), remove the bones (bone for use), put the meat on one side of the soup bucket, and put the cloud leg slices on the other side. (3) Chop the chicken into minced chicken, put it in a bowl and add onion, ginger and 25g water

Method 5:

Spiced pigeons

Ingredients: pigeons (3), whole pepper (a little), anise (a little), cinnamon (less)

, yellow wine (a little).

production method: cut the pigeon open, remove its internal organs and claws, boil it thoroughly with boiling water, pour out the water, add a proper amount of clear soup, add pepper, fennel and cinnamon (the above spices should be wrapped in white cloth first), stew with soy sauce, wine and sugar until the pigeon is rotten, collect the soup, take out the pigeon, spread sesame oil, and tear it into pieces.