Pigeon meat is one of our many delicious dishes, and many people like it very much. Pigeon meat is not only tender and delicious to eat, but also rich in nutrition, which also has many benefits for people. Next, let's briefly talk about learning to cook pigeon meat like this. It's delicious and enjoyable, and you don't have to worry about children being picky eaters anymore.
(1) Stewed pigeon with Lycium barbarum
Ingredients: pigeon, Lycium barbarum and salt
Practice: 1. Clean pigeons and cut them into large pieces with kitchen scissors.
2. add a proper amount of water to the ceramic pot, bring it to a boil, put the pigeon meat pieces in, and skim off the floating foam on the surface when the water boils.
3. Add Lycium barbarum, simmer for about 1 hour, and add appropriate amount of salt to cook slightly.
(2) Stewed pigeon with Radix Codonopsis and Radix Astragali
Ingredients: squab, lean meat, Radix Angelicae Sinensis, Radix Codonopsis, Radix Astragali, Fructus Lycii and Fructus Jujubae
Practice: 1. Clean the pigeon and cut it into large pieces. Cook with pork and herbs in the pot.
2. After boiling, simmer for one hour and then add salt to taste.
(3) mushroom medlar pigeon soup
Ingredients: pigeon, mushroom, medlar, jujube, American ginseng, ginger, salt, cooking wine
Practice: 1. Wash the pigeon and cut it into pieces; Add water to the pot, bring it to a boil with high fire, pour the washed and cut pigeons into the pot and blanch them, remove the blood, add cooking wine to remove the fishy smell, skim the floating foam and take them out
2. Put the blanched pigeons into a casserole, and put ginger slices, mushrooms, medlar, jujube and American ginseng into the pot together.
3. Add water to the pot, cover the pot, and simmer for 3 hours. The delicious pigeon soup is ready
(4) Roasted pigeon
Ingredients: pigeon, old bittern, honey, lemon juice, soy sauce
Practice: 1. Wash the pigeon, blanch it, put it in a boiling pot, simmer for 12 minutes, turn off the fire and soak for more than two hours, then take it out and drain. During this period, if the marinade can't completely submerge the squab, it needs to be turned for two or three times, so that the squab can be tasted all over
2. Take a proper amount of honey, lemon juice and soy sauce, mix them and apply them evenly on the squab, and then apply them again after a little drying. Pad the bottom with tin foil to prevent the oil from dripping directly on the chassis during baking. Preheat the oven to 18 degrees
3. Place the bones protruding and easy to paste with tin foil and bake in the preheated oven for about 2 minutes. Pigeon skin will be crispy. Turn it over in the middle and brush it with pure honey again
(5) Jujube pigeon soup
Ingredients: pigeon, jujube, bacon, chicken essence, salt, cooking wine, fungus, onion ginger and sesame oil
Practice 1. Kill the pigeon alive, cut into large pieces, put it in a pot, add half a pot of water, and pour in cooking wine and onion.
2. Add the soaked auricularia auricula, sliced bacon and red dates, and continue to cook until the pigeon meat is cooked and soft.
3. Season with salt and chicken essence, add onion segments and pour a spoonful of sesame oil to enhance fragrance.
(6) Stewed pigeon soup
Ingredients: pigeons, mushrooms, fungus, yam, red dates, medlar, ginger, onion and cooking wine
Practice: 1. Pour boiling water, add a little cooking wine to the water, put the pigeons in, remove the blood and foam, and take them 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 1.5 hours, add Lycium barbarum and Auricularia auricula, and stew for 2 minutes;
4. Peel the yam, cut into pieces, simmer for 2 minutes until the yam is crisp and rotten, and season with salt.