Pigeon meat is delicious, rich in nutrition and has certain auxiliary medical functions. As the old saying goes, "One pigeon wins nine chickens" describes pigeons as having high nutritional value. Protein contained in pigeon meat contains many essential amino acids, and the digestibility of these amino acids is over 95%. Therefore, it has the functions of restoring physical strength, healing wounds, enhancing brain power and vision for the elderly, the weak, the surgical patients, pregnant women and children. Pigeons (4-week-old pigeons) have better nutrition. Common cooking methods at home and abroad are introduced as follows:
First, fry squab.
Materials: 500g squab 1, egg1; 250g of starch, bread crumbs, soy sauce, yellow wine, sugar, salt, onion ginger, salt and pepper, peanut oil or soybean oil.
Processing method: Slaughter a young pigeon, unhairing and eviscerating it, splitting it in two from the back, boiling it in boiling water at 100℃ for about 10 minute, taking it out, cooling it thoroughly, and soaking it in seasoning for about 1 hour. The seasoning is made of salt, soy sauce, sugar, wine, onion and Jiang Mo. Pigeons are required to be soaked in seasoning inside and outside, so they need to be turned twice in the middle, and the eggs are scattered, mixed with starch to make a paste and smeared on the pigeon skin; Then sprinkle with bread crumbs and fry in a heated peanut oil pot. Don't be too angry. When they are fried to golden brown, they can be served in a plate dipped in pepper and salt.
Making method of salt and pepper: take 5g of pepper and salt 10g, put them in an iron pan and bake them with low fire, then take them out and grind them, then dip them in water.
Second, braised pigeons in oil.
Ingredients: 500g young pigeons, 2g eggs, 250g crude oil or soybean oil, soy sauce, salt, sugar, yellow wine, starch, onion, ginger and pepper.
Processing method: 2 young pigeons are slaughtered, unhairing and eviscerating, each young pigeon is cut from the back and divided into two parts, and the pigeon meat is tapped lightly with the back of a knife to soften the meat fiber. Beat the eggs, mix the yolk with 2 tablespoons starch, spread them on the pigeon meat, fry them in a heated oil pan until they turn yellow, and take them out.
In another deep pot, put 1 bowl of boiling water, add 10g sugar, 2 tablespoons soy sauce, 2 tablespoons wine, onion, ginger and pepper powder, and a little salt. Stew the fried pigeon meat in a pot. When the meat is tender, dry the juice and pour it on the pigeon meat.
Third, crispy squab.
Ingredients: 500g of 2 young pigeons, 50g of maltose, 5g of vinegar, 250g of crude oil or soybean oil and 200g of marinade.
Ingredients: star anise, licorice, cinnamon, clove, onion, ginger, wine and water 200g.
Processing method: firstly, prepare the marinade, cook for half an hour, turn off the fire, soak the squab in the marinade for half an hour, take it out and drain. Add vinegar to maltose, mix well, spread it on pigeon skin, fry it in hot oil pan until golden brown, and tear it with your hands while it is hot, which has a special flavor.
Fourth, the imperial concubine pigeon.
Ingredients: 2 young pigeons 500g, bamboo shoots 100g, soy sauce, yellow wine, onion, ginger, raw flour, salt, peanut oil and 5 mushrooms.
Processing method: After the pigeon is slaughtered, it is unhairing, eviscerating, rinsing, cutting into large pieces, adding soy sauce, wine, sugar and salt and soaking for half an hour. Cut bamboo shoots into diamonds and mushrooms into strips for later use.
Take 50 grams of peanut oil, heat it in an iron pan, first add onion and ginger, then stir-fry squab until the meat is cooked, then add bamboo shoots and mushrooms, stir-fry, add a small amount of soup, then move it to a casserole, simmer for half an hour, turn it over for 2-3 times, and add a little monosodium glutamate and corn flour before eating.
5. Roast squab
Ingredients: pigeon 500g, cooking oil 500g, black pepper, cornmeal, refined salt, sugar, soy sauce, tomato sauce and onion.
Processing method: Slaughter the pigeon with internal organs, blow dry, smear soy sauce on the inside and outside, marinate for half an hour, fry in an oil pan for 2 minutes, take it out until it is golden yellow, leave a little oil in the pan, and add shredded onion to stir fry slightly. Then put the squab and other seasonings into the pot, so that the salt, sugar, lemon juice, pepper, tomato sauce and so on are boiled into juice and evenly spread around the squab.
Six, steamed pigeons
Ingredients: 500g squab 1, lily, fungus, mushroom, ham, ginger, onion, wine, salt and oil.
Processing method: soak Lily, Auricularia auricula and Lentinus edodes, and wash them for later use. Slice onion and ginger. Pigeons are cleaned by removing hair and internal organs, cut into 4 pieces, add onion, ginger, wine and salt, and marinate for half an hour. Put the marinated pigeon pieces into a pot, put the golden needle, fungus and mushrooms into a steamer, steam with boiling water for about 12~ 15 minutes, and then take them out and pour some sesame oil on them. You can eat them.
Qi San zhi Guo ge
Ingredients: 2 squab, onion, ginger, sugar, wine, sesame oil, soy sauce and salt.
Processing method: cut the squab into blocks, put it in a small pot with auxiliary materials, and cook the soup in the pot with slow fire until it is dry (without adding water).
Eight, braised pigeons
Ingredients: 2 young pigeons, onion, ginger, soy sauce, star anise, sesame oil and a little salt.
Processing method: cut the squab into pieces, put it in a pot, add ginger, onion, pepper, soy sauce, salt, water and star anise, and cook until it is 80% rotten. Sprinkle some sesame oil before eating, which is more fragrant.
Nine, five flavor squab
Ingredients: 2 squab, onion, ginger, wine, potato, onion, tomato, curry powder, monosodium glutamate and raw flour.
Processing method: Wash the squab, remove the head, feet and viscera, cut into pieces, put it in a pot for two minutes, take it out, put it in a jar, add onion, ginger and wine, steam it with strong fire until the meat is rotten, and take it out. Boil the potatoes and mash them for later use.
Put the steamed pigeon pieces into a pot, add onion, curry powder, mashed potatoes and oil, stir-fry for four or five times, and pour in tomato sauce.
Ten, lemon squab
Ingredients: 2 squab, 1 lemon, soy sauce, wine, sugar, salad oil and sesame oil.
Processing method: unhairing pigeons, cleaning and eviscerating them, pickling them with soy sauce for 15 minutes, then pouring salad oil into the pot, putting pigeons in and frying them until golden brown. Add wine, soup, sugar, sesame oil, lemon juice, soy sauce, simmer for 0/5 minutes, put the pigeons in a plate, pour lemon juice on the pigeon meat, and pour the juice from the pot on the pigeons, which has a special flavor.
Xi。 Steamed pigeon with medlar
Materials; Dove 1, medlar 20g, ginger, wine and salt.
Processing method: after the pigeon is suffocated, scald it with boiling water, remove hair, viscera and wash it.
Put Lycium barbarum, ginger, yellow wine and pigeon into a steaming cup, and soak the pigeon in water.
Drain the water in the steamer, put it in the steamer, steam for 90 minutes until the pigeon meat is soft, and then turn off the heat. Take it out to eat when it gets a little cold.
Twelve, fried pigeon balls
Ingredients: steamed four pigeons, cream, soy sauce, celery and monosodium glutamate.
Processing method: Peel and boneless the steamed squab, make it into meat stuffing, add cream, soy sauce, monosodium glutamate and celery powder, mix well and knead it into balls, fry it in oil pan until golden brown, and serve.
Thirteen, green pepper fried pigeon shreds
Ingredients: 2 pieces of pigeon breast (weighing 250g), protein, starch, salt, sesame oil, onion, green pepper, ham, peanut oil and salt.
Processing method: shredded pigeon meat, mixed with egg white and raw flour, and put 100g peanut oil in the pot. When it is ripe, shred the pigeon meat, fry it until the color turns white, take it out immediately and drain the excess oil.
Leave three spoonfuls of oil in the pot, shred the onion, green pepper and ham, stir fry a few times quickly and add a little salt. Turn off the fire immediately, add the fried pigeon shreds and mix well. Take out the pan.
Fourteen, tender pigeon meat
Ingredients: pigeon breast 1, cucumber, carrot, bamboo shoot and onion, peanut oil, egg white, raw flour, salt, wine, etc.
Processing method: Slice pigeon breast, add protein, starch, wine and salt, mix well and marinate for 20 minutes.
Cook carrots and bamboo shoots, slice cucumbers, put 250 grams of peanut oil in the pot, put pigeon slices in the pot, soak them in fire, take them out, leave three tablespoons of oil in the pot, fry onions, add carrots, cucumbers, bamboo shoots and pigeon slices, add a little salt, thicken them with starch, and then take them out of the pot while it is hot.
Fifteen, angelica pigeons
Ingredients: 2 pigeons, angelica sinensis 1, wine, ginger, salt and sesame oil.
Processing method: put Angelica sinensis into a bowl and inject boiling water to make the aroma overflow. Put pigeons and angelica into a steaming bowl, add wine, ginger and sesame oil, pour into the submerged pigeons, steam in a steamer, and steam for half an hour after the fire.
Sixteen, velvet antler pigeon soup
Materials: 1 pigeon, 8 pilose antler, 6 bowls of water (1000g).
Processing method: add water to the pigeon1000g, and simmer until the water is half. Cornu Cervi Pantotrichum is brewed with boiling water and mixed with pigeon meat for stewing.
Seventeen, ginseng steamed pigeon
Ingredients: meat pigeon 1 bird, ginseng 10g, asparagus 15g, 6 quail eggs, and half a bowl of old wine.
Processing method: Mix pigeon, quail eggs, ginseng, asparagus and wine, and then add appropriate amount of water to stew cooked food.
18. Stewed pigeon with Cordyceps sinensis
Ingredients: meat pigeon 1 piece, lean pork 100g, 3 onions, 50g ginger, 3 bunches of cordyceps sinensis, 3 slices of ham, half a bowl of old wine and a little salt.
Processing method: mixing the above ingredients and stewing.
Nineteen, wolfberry pigeons
Materials; One pigeon, two pork loins, 50g starch, 2 slices of ginger, 25g medlar, 8 red dates 12, 250g old wine and a little salt.
Processing method: mix the above materials and stew.
Twenty, Huai Qi stewed pigeon
Ingredients: Chinese yam, Lycium barbarum 15g, young pigeon or adult pigeon 1, ginger, wine and salt.
Processing method: Boil pigeons in a pot, take them out and add yam, medlar, ginger, wine and water.
Cover and steam in a steamer for an hour and a half, then add a little salt.
Twenty-one, stewed mussels and pigeons
Ingredients: pigeon 1 bird, mussel 250g, minced meat 200g, raw flour, soy sauce, chopped green onion, shredded ginger, pepper, bamboo shoots 200g, salt and yellow wine.
Processing method: Wash the appearance of mussels, steam them in a bowl, keep the soup, rinse the steamed mussels with cold water, remove the sediment and keep the shell. Chop mussel meat and mix it with minced meat, put the mixed meat into mussel shells, put the two pieces together, take a big soup bowl and put the whole pigeon into boiled bamboo shoots, arrange a circle of mussel shells with meat around it, add soup, salt, wine and water, and then stew in a pot for one hour.
Twenty-two, crispy pigeons
Ingredients: 1 meat pigeon, yellow wine, salt, pepper, onion, ginger, garlic, egg, raw flour, peanut oil and tomato.
Processing method: Wash pigeons, drain water, smear the whole body with yellow wine, cut pigeon meat into dices, fully mix with bread crumbs such as salt, pepper, onion, ginger and garlic, and let stand for half an hour. Beat the eggs, mix them into the pigeons, and then wrap them in cornflour. Put1000g peanut oil in the pan, heat it in an iron pan, put all the pigeon pieces in, fry them until golden brown with low fire, drain the remaining oil, put tomato slices in the plate, dip them in pepper and salt while they are hot, and eat them while they are hot.
Twenty-three, steamed pigeon powder
Ingredients: 1 pigeon, 200g pork belly, 50g wine, garlic, salt, soy sauce, pepper, sesame oil, steamed meat powder, taro and fat.
Processing method: cut the pigeon meat into long pieces, cut the pork belly into the same size as the pigeon meat, mix with wine, then add salt, soy sauce, pepper and sesame oil, marinate for 10 minute, mix with steamed meat powder (rice flour), grease the bottom of the steaming bowl, put the pork belly face down in the bowl, and put the pork belly on the pigeon meat. Finally, add taro, put it in a steamer, steam over high fire for 1 hour, take it out and buckle it out with a basin.
Twenty-four, five sesame pigeons
Materials: Fat pigeon 1 weight 500g, onion, ginger, wine, fennel, pepper, cinnamon, dried tangerine peel, licorice, salt, soy sauce, sugar, peanut oil 1000g.
Processing method: Pigeons are eviscerated, washed and drained. Spice, salt, soy sauce, onion, ginger, etc. Apply to pigeons, marinate for 2 hours, and turn over at any time. Put the marinated squab in a deep pot, add 1000g peanut oil to cover the squab, without covering the pot, heat until the oil boils for 5 minutes, turn off the fire, stop for 5 minutes, take out the squab, let it cool, put it in an oil pot for 3 minutes, take it out immediately and put it on a plate for eating.
Twenty-five, glutinous rice buckle pigeon
Ingredients: Fat pigeon 1 weight 500g, glutinous rice 100g soaked for 4 hours, pork belly 150g diced, two mushrooms soaked in Kamikiri diced, dried shrimps soaked in water and chopped, bamboo shoots cooked and diced, salt, soy sauce, sesame oil, pepper, onion, ginger and wine.
Processing method: wash the pigeon, drain the water, coat it with wine, marinate it with seasoning for 2 hours, put the pigeon back down, separate its abdomen, spread it out, put it in a big bowl, mix glutinous rice, pork belly, mushrooms, shrimp skin, diced bamboo shoots and soy sauce, spread it on the pigeon meat, and steam it in a steamer 1 hour. Buckle the pigeons out with a plate and eat them. Glutinous rice does not need to be salted, just add salt to it with marinade.
Twenty-six, sauce pigeons
Ingredients: 2 pigeons, 250g soy sauce, onion, ginger, sugar, wine and sesame oil.
Processing method: eviscerate pigeons, wash them, and remove fishy smell with hot water. Add onion, ginger, sugar, soy sauce and wine to pigeon meat. Cook in the pot for 40 minutes, turn over at any time, pick up the pieces and put them on a plate, and pour sesame oil on them.
Cooking methods and skills of pigeons
Stewed pigeon with scallop and pear
Raw materials:
Fritillaria cirrhosa 10g, 2 pears, pigeon 1 one, salt, wine and ginger.
Method:
1. Wash Fritillaria Fritillariae Cirrhosae, peel and core raw pears, cut into pieces, remove hair and viscera from pigeons, and wash.
2. Add seasonings such as salt, wine and ginger according to taste, stew them in water together, and eat them after cooking.
Function: tonifying lung, nourishing yuan, moistening lung and resolving phlegm.
Indications: Chronic cough due to lung deficiency, tuberculosis and emphysema.
3 "Stewed pigeon in Huangshan Mountain (Figure)
Raw materials:
500g of 2 pigeons with clean vegetables, 25g of ginger, 2.5g of crystal sugar, 5g of refined salt, 25g of Huangshan yam, 25g of Shaoxing wine, 25g of shallots, 750g of chicken soup and cooked chicken oil10g.
Production method:
1. Peel the yam, wash it, cut it into pieces of 0. 1 cm, put it in a basin, soak it and take it out.
2. Make a small incision in the abdomen (near the anus) of the pigeon, take out the internal organs (leftover chicken gizzards and liver), wash them, soak them in boiling water, pick them up and then wash them, put them in a soup bowl, and add yam slices, onion knots, ginger (beaten pine), refined salt, crystal sugar, Shaoxing wine and chicken soup, and cover 1
note:
The paper used in the soup bowl is strict, which keeps the original flavor, shortens the steaming time and makes the pigeon meat taste more delicious.
Flavor characteristics:
Huangshan Mountain is a world-famous tourist attraction. It is located in the mountainous area of southern Anhui, 250 kilometers away from Fiona Fang. Modern literature and archaeologist Guo Moruo called Huangshan Mountain "the first mountain in the sky". Huangshan Mountain is not only famous for its scenery, but also for its special food and game. Stewed pigeon in Huangshan Mountain is a famous dish. Yam nourishes yin and tonifies the kidney, and pigeon meat strengthens the body, which is regarded as a good product for nourishing and prolonging life by local people. This vegetable soup is delicious, the pigeon meat is crisp and rotten, and the yam is soft and waxy. It is a traditional famous dish in Anhui cuisine.
4 "Stewed Pigeon with Yam"
Raw materials:
Dove 1 (about 500g), yam 150g, onion 3g, ginger 3g, refined salt 4g, monosodium glutamate1g.
Exercise:
(1) Pinch the pigeon to death by hand, pluck its hair, wash it, cut it from the back, take out its internal organs, wash it, and put it in a boiling pot until the water boils.
② Peel the yam and cut it into diamond-shaped pieces.
(3) Take a casserole, pour 750g of clean water, put pigeons (chest up), put them on the fire to boil, and then add yam, onion and ginger (pat loose). When the pigeon meat is 60% rotten, add salt, turn the pigeon over and make it into the following yam, continue to stew the pigeon meat until it is cooked, and add monosodium glutamate.
Function:
Spleen and appetite, increase food intake, nourish viscera and blood. Eating this product can enhance digestive function and promote food absorption. Pigeon meat is rich in nutrition, which has a good nourishing effect on the mother, and the two are coordinated and supplemented.
5 "Stewed Pigeon with Huai Qi"
Materials:
Beiqi, Hu Aishan and Qizi each 15g, young pigeon (or adult pigeon) 1g, 2 pieces of ginger, salt 10g and wine 10g.
Exercise:
1. Cut the squab clean, wash the ingredients, put them in a saucepan and rinse them with boiling water until they are completely soaked.
2. Stew it in a pot over water, or in a steamer 1. 5 hours, add salt.
6 "Stewed Pigeon with American Ginseng"
Materials:
American ginseng 16g, 2 young pigeons, 200g lean meat and 20g round meat.
Exercise:
1. American ginseng is bought in a Chinese medicine shop. Please ask the clerk to cut it into small pieces.
2, the squab is handled well, the original lean meat.
3. Boil a pot of water, put squab and lean meat into the pot, and immediately pick them up. Put them in a larger saucepan, add round meat, pour more than half of the boiling water into the pan, cover the original pan and stew for more than 3 hours.
7 "Angelica pigeon material:
Raw materials:
2 pigeons, 30g angelica, 2 tbsps wine, 2 slices ginger, 0 tbsps 65438+ sesame oil and half a teaspoon salt.
Exercise:
1. Wash pigeons with hot water, add salt and mix well.
2. Put Angelica into a bowl and inject boiling water to make the aroma overflow.
3. Put items 1 and/or 2 into a steaming bowl, add wine, ginger and sesame oil, pour clear water until the pigeon meat is gone, steam in a pot, steam with high fire for 1 hour, and then steam with low fire for half an hour.
8 "Healthy Medicinal Diet for Women-Stewed Pigeon Meat with Cinnamon and Fennel"
Raw materials:
500g pigeon, 3g cinnamon, 5g fennel and 5g ginger. 10g refined salt, 6g monosodium glutamate. Dig out the lungs when cleaning pigeons, otherwise the smell will be heavy and the soup will not taste good.
Exercise:
① Wash pigeons, cinnamon and fennel, and slice ginger.
(2) Add water to the pot to boil, add the washed pigeons to boil for a while, then remove the blood stains and scoop them up for later use.
(3) Take a saucepan, put squab, ginger slices, cinnamon and fennel into the saucepan, add clear water and stew for 2 hours, then add refined salt and monosodium glutamate.
Flavor characteristics:
Pigeon meat is flat, sweet and salty, and contains extremely rich hemoglobin, which is helpful for yang. This dish can dispel cold, regulate qi, nourish liver and blood, and is suitable for patients with dysmenorrhea due to deficiency of cold. The eclipse lasts 1 time and 1 week. But menopausal syndrome can nourish liver and kidney, benefit qi and nourish blood. Foeniculum vulgare and Cinnamomum cassia are warm, which can warm kidney and dispel cold, and are not suitable for patients with tonic syndrome.
9 "Stewed Pigeon with Baji Huaiqi"
material
20g of Morinda officinalis, two pieces of red dates (peeled), yam 15g, a squab, medlar 10g, a little salt and 2 pieces of ginger.
working methods
① First, clean the squab, remove the hair and internal organs for later use.
② Wash Morinda officinalis, Rhizoma Dioscoreae and Fructus Lycii with clear water for later use.
③ Wash ginger with clear water, scrape off the ginger skin and cut into 2 pieces for later use.
(4) 2 red dates, washed with clear water, and pitted for later use.
⑤ Put all the above materials into a saucepan, add appropriate amount of cold boiled water, cover the saucepan, put it into the pan, stew for about 4 hours, and add appropriate amount of young salt to taste.
function
Nourishing kidney and benefiting qi has therapeutic effects on spleen and kidney yang deficiency, aversion to cold and wind, memory loss, impotence and nocturnal emission.
10 Ba Ji Huai Qi Stewed Pigeon
material
20g of Morinda officinalis, two pieces of red dates (peeled), yam 15g, a squab, medlar 10g, a little salt and 2 pieces of ginger.
working methods
① First, clean the squab, remove the hair and internal organs for later use.
② Wash Morinda officinalis, Rhizoma Dioscoreae and Fructus Lycii with clear water for later use.
③ Wash ginger with clear water, scrape off the ginger skin and cut into 2 pieces for later use.
(4) 2 red dates, washed with clear water, and pitted for later use.
⑤ Put all the above materials into a saucepan, add appropriate amount of cold boiled water, cover the saucepan, put it into the pan, stew for about 4 hours, and add appropriate amount of young salt to taste.
function
Nourishing kidney and benefiting qi has therapeutic effects on spleen and kidney yang deficiency, aversion to cold and wind, memory loss, impotence and nocturnal emission.
1 1 stewed pigeon with cordyceps sinensis
material
2 young pigeons, Cordyceps sinensis 19g, Chinese yam 10, 8 longan pulp, tremella fuciformis 19g, lotus seeds 19g and a little ginger.
working methods
① Wash the squab, drag it in boiling water and drain it for later use.
(2) lotus seeds are soaked in warm water and peeled, and tremella is soaked and washed. Put the squab in a saucepan, add lotus seeds, ginger, tremella, longan, yam and cordyceps, cover the saucepan with appropriate amount of water, stew for 3 hours, and serve after seasoning.
function
Tonifying qi and blood, invigorating spleen and stomach, nourishing kidney and expelling wind are suitable for kidney deficiency, strain, premature ejaculation, amnesia, insomnia, neurasthenia, etc.
12 stewed pigeon with green tea
Materials:
1 chicken (750g),150g crude oil,100g tea,150g brown sugar powder, and appropriate amount of brine.
Method:
1. Wash the chicken and cook it in salt water until it is nearly done.
2. Heat the pot on the fire, add oil and tea leaves, stir-fry until there is tea fragrance, then add brown sugar powder and stir-fry until yellow smoke appears. Put the chicken in a pot with tea leaves and cover it. Bake for 5 minutes.
Features:
The taste is delicious and the tea is rich. Has the effects of invigorating qi, tonifying deficiency, promoting digestion, promoting diuresis, clearing away toxic materials, clearing away heat, clearing away heart fire, resolving phlegm, and resisting cancer. It is suitable for patients with cancer, old people, asthenia, hyperlipidemia, chronic nephritis, hepatitis, chronic bronchitis, chronic enteritis, anemia, etc.
13 dove in oil
Materials:
2 pigeons (weighing about 500g), 30g of onion, 30g of ginger,15g of refined salt, 5g of soy sauce, 0.3g of monosodium glutamate, 5g of white sugar,10g of Shaoxing wine, 5g of star anise, 5g of cinnamon, 0.5g of pepper, 25g of flowers, 25g of sesame oil and 6555.
Exercise:
1. Put the pigeons in clean water, add 5g of Shaoxing wine,10g of onion,10g of ginger (pat pine) and soak for15min, then dry the pigeons with a dry cloth, and put 20g of onion, 20g of ginger (pat pine) and Shaoxing wine into a bowl.
2. Put the pot on the fire, add the cooked lard, and when it is 60% hot, put the pigeons in the oil and fry them. When the oil temperature rises to 80% heat, remove the pan end from the fire for 3 minutes, pick up the pigeons, and the oil pan catches fire again. When the oil temperature rises to 90%, pour the high-temperature oil on the pigeons with a spoon. When pouring the oil, turn the pigeons constantly, fry them, cool them, and chop them with a knife.
3. Put pepper oil on the pot and heat it. Add sugar, soy sauce, monosodium glutamate, pepper and sesame oil to make a marinade and pour it on the pigeon meat.
Interviewee: Mary _ Shuang- Senior Manager Level 7 1 1-29 09:22
Pigeons, also known as baifeng, are delicious and nutritious, and have certain auxiliary medical functions. The famous Chinese patent medicine Wuji Baifeng Pill is made of Wuji and Baifeng as raw materials. As the saying goes, "one pigeon wins nine chickens", pigeons have high nutritional value and are very suitable for the elderly, infirm, surgical patients, pregnant women and children.
Nutritional Efficacy The protein content of pigeon meat is above 15%, and the digestibility of pigeon meat can reach 97%. In addition, pigeon meat contains more calcium, iron, copper and vitamins A, B and E than chicken, fish, beef and mutton. Pigeon liver contains the best bile, which can help the human body make good use of cholesterol and prevent arteriosclerosis. Folk call pigeons "sweet-blooded animals", and people with anemia will help restore their health after eating them. Pigeon bone is rich in chondroitin, which can be compared with chondroitin in velvet. Regular consumption has the effects of improving skin cell vitality, enhancing skin elasticity, improving blood circulation and rosy complexion. Dove meat is also rich in pantothenic acid, which has a good effect on alopecia, gray hair and premature aging. Pigeons contain more branched-chain amino acids and arginine, which can promote the synthesis of protein in vivo and accelerate wound healing. Traditional Chinese medicine believes that pigeon meat is easy to digest, has the functions of nourishing and benefiting qi, expelling wind and detoxifying, and has a good nourishing and therapeutic effect on weakness, amenorrhea due to blood deficiency, dizziness after illness, mental fatigue and so on.
Applicable people are ideal nutritious food for adults, pregnant women, children and the infirm. Half a pigeon at a time (about 80- 100g). Pigeon eggs 2 every day.
It is especially recommended that steaming or boiling soup is the best way for pigeons to eat, which can best retain nutrients.