Pigeon meat part of the nutritional composition table
Note: per 100 grams of food nutrient content
Pigeon eggs
Pigeon eggs are known as "animal ginseng", rich in high-quality proteins, lecithin, minerals, vitamins, and other nutrients, which can promote young children's large mesentery, bone growth, prevention of children's allergies and the elderly. It can promote the development of young children's large rodent, bone growth, to prevent children's allergies and old age thrombosis has a good effect.
Pigeon eggs part of the nutritional composition table
Note: per 100 grams of food in the nutrient content
Pigeon bones are rich in chondroitin, comparable to the chondroitin in antler velvet, and regular consumption of the skin cell vitality, enhance the elasticity of the skin to improve blood circulation, and the effect of the red face.
Delicious pigeon dishes
As the saying goes, "I'd rather eat the sky fly one or two, do not eat on the ground to go half a catty". Although pigeon can not fly, but also a family of birds, and more than the general flying birds to have more nutritional value. Its nutrition is unique, tender meat, high protein, low fat. And its warm flavor sweet, easy to be absorbed by the body.
In recent years, with the improvement of living standards, people also have a high demand for food, pigeon meat, pigeon eggs because of its green, nutritious, healthy, more and more people's attention.
There is information available about the pigeon, pigeon eggs, there are more than two hundred kinds of recipes, I'm here to recommend a few.
Burnt juice flower carving stew pigeon
Raw materials: pigeon 2 (about 800 grams), 50 grams of jujubes, 50 grams of asparagus, 50 grams of diced green onions 30 grams.
Seasoning: 2g of salt, 5g of monosodium glutamate, 3g of salad oil, 5g of BBQ sauce, 15g of Hua Diao wine, 5g of cornstarch, 5g of ginger slices.
Steps
1, pigeon slaughtered and washed, cut into 2 cm square pieces.
2, hot pan slippery oil, the next ginger chili pot, the pigeon into the pot stir fry 1 minute, injected 10 grams of Huadiao wine, into the auxiliary red dates, asparagus, diced scallions, slow-cooked 15 minutes on medium heat.
3. The remaining seasonings (except Huadiao wine) together into the pot, correct the flavor, and when the pot is cooked again into the Huadiao wine 5 grams, plate can be.
Features: rich wine flavor, pigeon crispy.
Key: Huadiao wine should be added in two times, once in the middle of the pot and once when starting the pot, to better maintain the flavor of the wine.
Roasted pigeon with pot roast
Raw materials: 2 pigeons (800 grams), 20 grams of shredded onion, 20 grams of shredded celery, 30 grams of garlic.
Seasoning: 2 grams of salt, 3 grams of bean paste, 20 grams of lard, 300 grams of beer, 300 grams of broth, 5 grams of monosodium glutamate (MSG), 5 grams of soy sauce, spices (2 grams of star anise, 2 grams of cinnamon, 3 grams of cardamom, 3 grams of allspice
).