material
Pigeons, ginger slices, tremella, vinegar, salt
working methods
1, soak dried tremella for at least 30 minutes, and cut pigeon meat into small pieces;
2. Add pigeons and ginger slices and stew for about 40 minutes on medium heat.
3. Add tremella, stew for about 30 minutes, add salt and a little vinegar.
Pigeon is a kind of nutritious food, which is generally used to make soup. Not only is the soup nourishing and healthy, but pigeon meat also digests and absorbs the taste of the soup, making it more delicious. Tremella has rich practical effects on people, especially women. Boil tremella and squab together to make the taste different. Let's teach you how to make a delicious and sweet tremella pigeon soup.
Practice of tremella pigeon soup
Practical process
1. Soak dried tremella for at least 30 minutes and cut pigeon meat into small pieces;
2. Add squab and ginger slices and simmer for 40 minutes.
3. Add tremella and recycle raw materials.
Pigeon, ginger slices, tremella, vinegar, salt [1]
1, soak dried tremella for at least 30 minutes, and cut pigeon meat into small pieces;
2. Add squab and ginger slices and simmer for 40 minutes;
3. Add tremella, stew for another 30 minutes, add salt and a trace of vinegar.
Stew for 30 minutes, add salt and a little vinegar.
Exercise one,
Braised Pigeons with Tremella and Poria Ingredients: 2 Pigeons (each weighing about 400g).
Stewed pigeon with tremella fuciformis: tremella fuciformis100g, poria cocos10g; Seasoning: salt 10g, chicken essence 5g, monosodium glutamate 2g and bone soup 750g.
Stewed pigeon with white fungus and poria cocos
1. Young pigeons are slaughtered, cleaned, chopped, soaked in boiling water for 2 minutes, then showered with tap water and put into a soup bowl clock.
2. Wash the tremella fuciformis and cut it into pieces, put it into a boiling water pot, put it into a soup bowl, then put it into Poria cocos, put the pot on a small fire, add salt, chicken essence and monosodium glutamate into the bone soup, stir it evenly, rush it into the soup bowl, and steam it in a steamer on a stove for 30 minutes until it is cooked.
Practice 2,
Tremella pigeon soup Ingredients: pigeon 500g.
Accessories of tremella pigeon soup: tremella (dry) 10g.
Tremella pigeon soup seasoning: onion 25g, ginger 4g, salt 8g, rice wine 10g.
Practice of tremella pigeon soup;
1. Wash and dry pigeons, chop off their heads and claws;
2. Soak tremella in hot water, and change the boiling water every 10 minute, and do this three times. Cut off pedicels and macula, wash and dry, and scatter into small flowers;
3. Put the hot pot on the fire, pour the old hen soup, add the squab and ginger slices, boil, cook Shaoxing wine, and simmer 1 hour;
4. Add the soaked tremella and stew until the soup is sticky and crisp;
5. Take out the squab, remove the bones and tear the pigeon meat into strips;
6. Put the money into the pot to boil, sprinkle with chopped green onion, season and serve.
The secret of tremella making pigeon soup;
This product requires about1000g of old hen soup. If there is no old hen soup, you can use cold water instead.
A simple method of cooking pigeon soup with tremella can be tried at home after learning and training. Because young pigeons have human fat, vegetable fat will appear when cooking, so for people with hyperlipidemia, you can use as little oil as possible in the whole cooking process, and you can add some favorite accessories according to your own taste. Nutritional and delicious pigeon soup, I firmly believe that everyone loves it.