Steamed Pigeon

Raw material:

Pigeon, salt, ginger.

Methods:

1, fill some water, put some salt, shredded ginger, put into the pot to steam;

2, about steaming for about 20 minutes, with chopsticks inserted fluffy that is cooked;

Lemon-scented Roasted Pigeon

Ingredients:

Pigeon, cooking wine, soy sauce, pepper, barbecue sauce, lemon, tinfoil.

Methods:

1, pigeon with cooking wine, soy sauce, pepper, barbecue sauce marinated in advance on the 1 to 2 hours, the stomach inside the stuffed into some lemon slices of lemon you can also squeeze some of the pigeon body.

2, wrapped in tinfoil on the oven, 250 baked 20 minutes after removal, continue to brush the sauce, in order to color more beautiful! Finally bake for another 15 minutes can be!

Cordyceps Berry Pigeon Soup

Raw materials:

Old pigeon a, goji berries 5 grams, red dates 10 grams, 5 grams of salvia, 5 grams of Angelica dahurica, 5 grams of radix et rhizoma, coix lacryma 5 grams, 3 cordyceps, cooking wine 5ML.

Practice:

1, will be cleaned pigeon, cut in half and standby;

2, the pigeon only on the Cold water pot to boil, remove the blood after the end of the fish standby;

3, the pigeon in a casserole, add submerged meat boiling water; add wolfberry, jujube, salvia, Angelica dahurica, Codonopsis, Coix lacryma, cooking wine;

4, pigeon with a large fire boil, and then turn to medium-low fire stew for more than 3 hours;

5, the pigeon soup into a bowl, and then into the Cordyceps can be

The nutritional value of pigeon is very high. The famous Chinese medicine Wu Ji Bai Feng Pills is made of black-bone chicken and white phoenix, which refers to pigeon here. Pigeon eggs are known as "animal ginseng" and are rich in protein, so the old saying goes, "A pigeon is better than nine chickens!

Pigeon meat is not only nutritious, and there are certain health effects, can prevent and treat a variety of diseases, "Compendium of Materia Medica" recorded "pigeon feather color, only white into the medicine", from ancient times to the present day, Chinese medicine that pigeon meat has a tonic liver and kidneys, beneficial to the blood, clearing the heat and detoxification, and thirst and other effects. Modern medicine believes that: pigeon meat body tonic kidney, vitality, brain tonic, improve memory, lower blood pressure, adjust the body's blood sugar, beauty, skin white and tender, prolong life.

Raw materials:

A pigeon.

Seasoning:

Ginger, scallion, cooking wine, jujube, a little wolfberry, a little ginseng, angelica head, the system of the first blackberry, mulberry, Poria, lotus seed rice, ganoderma lucidum.

Practice:

1, pigeon wash, put into boiling water inside, add some wine, remove blood, fish out, wash.

2, put ginger, scallion, wolfberry, red dates stewed on low heat for 2 hours.

3, use chopsticks to stab a few times, it is easier to cook. Do not need pigeon is complete shape in advance cut better!

4, small fire stew 20 minutes, and then finally put the wolfberry, first put the nutrition is easy to lose. Finally put seasoning: salt, chicken essence seasoning can be.

Milk pigeon soup

Practice:

1, sweet corn with water and a bag of pure milk to cook, boiled soup poured out of a bowl (corn fish out also put in this bowl), the rest of the soup soaked pigeon for 5 minutes

5 minutes, fish out pigeons

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

3, boil, simmer for 2 hours

4, put some salt before eating, goji berries to cook it

Clean stew pigeon soup

Raw materials:

Pigeon.

Ingredients:

Dates, garlic cloves, ginger.

Practice:

1, disobedient pigeons, the butt is broken.

2, strip naked, the skin is good.

3, blanching, after a bath of cooking wine, it is down to the pot to soak in a hot bath.

4, and then into my delicious soup.

Steamed pigeon

Raw materials:

Pigeon, salt, ginger.

Practice:

1, fill some water, put some salt, ginger, into the pot to steam;

2, about 20 minutes of steaming, with chopsticks inserted into the fluffy that is cooked;

3, out of the pot.

Pigeon with Shiitake Mushrooms in Casserole

Raw materials:

Pigeon, Shiitake Mushrooms, ginger, scallion, cooking wine, goji berries.

Practice:

1, pigeon slaughtered after washing and drying; mushrooms washed and soaked and squeezed dry (in order to be beautiful can be carved on the cross pattern).

2, the water in the casserole pot boiling, put the pigeon to cook all the blood water out (also called out of the water and fly water).

3. Fill a casserole dish with cold water and add the pigeon, ginger, scallions and 1 tablespoon of cooking wine. Boil over high heat and then cook over low heat for 1 1/2 hours;

4. Add mushrooms to the casserole and continue to cook over low heat for half an hour, and finally add the soaked wolfberries, about 10 minutes to turn off the heat.

5, and finally adjusted to the appropriate amount of salt, sprinkled with chopped green onions on OK! Tips, pigeon volume is small, the casserole should not put too much water, or the flavor of the soup is not strong; boil time should not be more than 2 hours and a half, or pigeon meat will be stewed.

6, pigeon, also known as the white phoenix, meat flavor, nutrient-rich, there are certain auxiliary medical effects. The famous Chinese medicine Wu Ji Bai Feng Pills, is made of chicken and white phoenix as raw materials. As the old saying goes, "a pigeon is better than nine chickens", pigeon has a high nutritional value and is very suitable for the elderly, the weak and sick, surgical patients, pregnant women and children.

"Compendium of Materia Medica" recorded "pigeon feather color, only white into the medicine", from ancient times to the present day, Chinese medicine that pigeon meat has a tonic liver and kidney, beneficial to the blood, clearing away heat and detoxification, and thirst and other effects. Modern medicine believes that the pigeon meat body tonic kidney, vitality, brain tonic, improve memory, lower blood pressure, adjust the body's blood sugar, beauty, skin white and tender, prolong life.

The nourishing soup ---- cordyceps berries pigeon soup

Raw materials:

One pigeon, 5 grams of berries, 10 grams of jujubes, 5 grams of salvia, 5 grams of Angelica dahurica, 5 grams of ginseng, 10 grams of Coix lacryma-jobi, 3 roots of cordyceps, 5 ML of cooking wine.

Practice:

1, will be cleaned pigeons, cut in half and standby;

2, put only pigeon in a pot of cold water to boil, remove the end of the blood and then fished out and spare;

3, pigeon in a casserole dish, add submerged meat boiling water; add Chinese wolfberries, jujubes, salvia, dahuric dahurica, codonopsis, Coix lacryma, cooking wine;

4, pigeon with a large fire to cook, and then turn to medium-low fire stew for more than 3 hours;

5, the pigeon soup to the bowl, and then into the Cordyceps! can be.

Lemon Roast Pigeon

Materials:

Pigeon, wine, soy sauce, pepper, barbecue sauce, lemon, tinfoil.

Methods:

1, pigeon with cooking wine, soy sauce, pepper, barbecue sauce marinated in advance on the 1 to 2 hours, the stomach inside the stuffed into some lemon slices of lemon you can also squeeze some of the pigeon body.

2, wrapped in tinfoil on the oven, 250 baked 20 minutes after removal, continue to brush the sauce, in order to color more beautiful! Finally bake for another 15 minutes can be!

Nutritional soup of pigeon soup

Raw materials:

pigeon a pigeon, 10 grams of green onion, 10 grams of ginger, 10 quail eggs, bamboo shoots 100 grams, angelica, ginseng must, astragalus a little, salt 5 grams.

Practice:

1, prepare materials, pigeon killed after removing the butt wash, green onion wash, ginger wash and slice standby;

2, quail eggs cooked, remove the shell, bamboo shoots after washing and slicing;

3, take a casserole dish, pigeon and green onion and ginger into the Angelica, ginseng, astragalus, a little into the, add the appropriate amount of water;

4, cooking To water boiling, the surface of the foam removed;

5, pigeon soup cooked to 9 mature, pour ready, quail eggs and bamboo shoots slices;

6, bamboo shoots slices cooked, pour in the appropriate amount of salt seasoning can be.

Four Treasures Pigeon Soup

Main Ingredients:

Pigeon

Auxiliary Ingredients:

Lotus seed, cinnamon meat, Chinese wolfberry, jujube.

Seasoning:

Salt, cooking wine, chicken essence, pepper, chicken broth, green onion, ginger.

Practice:

1, the net pigeon cleaned and cut into small pieces, put into the boiling water pot blanch through the fish, wash off the blood standby;

2, will be the lotus seed, cinnamon respectively, into a bowl, add water on the cage to steam. Chinese wolfberry, small dates, wash, scallion cut into sections, ginger slices spare;

3, the blanched pigeon meat into the soup pot, and then into the lotus seed, cinnamon meat, Chinese wolfberry, jujubes, injected into the broth, into the scallion, ginger, cooking wine, salt, pepper, steamed for 40 minutes in a cage, take out and pick up the scallion, ginger do not, will be on the table on the soup pot can be.

Cordyceps stewed pigeon

Raw materials:

pigeon, jujube, lotus seed, cordyceps, wolfberry, ginger, salt.

Practice:

1, pigeon is killed, as long as the small treatment, the small hairs and then plucked clean, touch a layer of salt, and then wash with water;

2, red dates, lotus seeds, Cordyceps, wolfberries, ginger in moderation. Do not like to put too much material. So just choose these;

3, first about 70 degrees of hot water to the pigeon over again, and then the pigeon stomach stuffed with ginger, casserole water, put the pigeon in;

4, cordyceps, pigeon, lotus seed at the same time under the pot of high-fire boiled for 20 minutes, put the red dates into a small fire stew for 40 minutes;

5, stewed after the goji berries to cook for a minute. Then add the right amount of salt to seasoning. You can do it!

Huangshan pigeon stew

Raw materials:

2 net pigeon 500 grams, 25 grams of ginger, 2.5 grams of rock sugar, 5 grams of refined salt, 25 grams of Huangshan yam, 25 grams of wine, 25 grams of green onion knots, 750 grams of chicken broth, 10 grams of cooked chicken oil.

Practice:

1, the yam peeled, cleaned, cut into 0.1 cm thick slices, let go of the pot of water in the scalding;

2, green onion and ginger clean, green onion knots, ginger cut into pieces and patted loose;

3, will be slaughtered pigeon treatment, from the abdomen (near the anus near the) to open a small mouth, take out the viscera (stay gizzard, liver), clean;

4, washed pigeon under the boiling water pot of scalding, fishing up and then cleaned again, placed in a soup bowl;

5, in the soup bowl into the yam slices, green onion knots, ginger, salt, rock sugar, yellow wine and chicken broth 750 milliliters, with a large plate covered in the soup bowl, on the cage to steam and remove, dripping into the cooked chicken oil that is completed.

Note:

Soup bowl with leather paper tight, to maintain the original flavor, and can shorten the steaming time, pigeon meat taste more beautiful.

Pigeon soup: a bowl of soup to warm the family

Raw materials:

Pigeon a pigeon, 20 grams of green onions, 20 grams of ginger.

Seasoning:

Salt.

Practice:

1, prepare a pigeon, remove the internal organs;

2, onion and ginger washed, ginger with a knife into a slice, onion rolled into a roll;

3, pigeon into a pot with a relatively large capacity;

4, add the right amount of water, onion and ginger, an hour and a half can be. Finally put some green vegetables, add some salt when serving.

Pigeon brown rice porridge (for more than 9 months)

It is said that "a pigeon top nine chickens", pigeon is very rich in nutrition, pigeon meat is more solid, the small baby to eat up more difficult to use the stewed pigeon soup to make porridge both nutritious and delicious, natural aroma, you can also be part of the pigeon meat chopped up and boiled together The congee can also be made by chopping up some of the pigeon meat.

Slaughtering pigeons usually do not bleed, so before stewing pigeons will be frozen for a while, so that you can avoid in the stewing of the blood out of the brown rice than fine pigeon brown rice porridge (suitable for more than 9 months)

Raw materials: pigeons 1 only, brown rice 50 grams.

Practice:

1, will slaughter the pigeon wash and put into the refrigerator for 30 minutes, take out into the stew pot to add enough water (not over the pigeon), large fire boil, turn small fire boil 40 minutes. Brown rice, washed and soaked in water to be used;

2, take 500 grams of pigeon soup skimmed floating oil, into the pot, boil, add soaked brown rice to cook, stirring with a spoon to prevent sticking to the pot, turn the heat to simmer until thickened can be, you can also pigeon meat into the porridge together with the simmering of chopped meat.

Rice is more nutritious, but harder to digest. For smaller babies (under 9 months), you can grind the congee or it will not be easy to digest.

Tips:

1, the ratio of soup and rice is generally 10:1, can be adjusted according to taste, to the baby porridge is best to thicker, so that suitable for feeding;

2, porridge rice is best to use viscous Northeast rice, if the rice in advance with a blender to break up the porridge will be more delicate and sticky, but also can shorten the time of porridge;

3, Because the porridge is thicker, so in the process of porridge, to stir from time to time to avoid porridge sticking to the pot;

4, pigeon soup before the pigeon will be frozen in order to freeze the pigeon in the body of the blood, because the slaughter of pigeons do not bleed, so that the soup when the blood will not flow;

5, 1 year old babies do not have to add salt, sugar and other seasonings to the food;

6, to follow the principle of adding complementary foods, if there is a baby, it is not necessary to add salt and sugar. The principle of adding complementary foods, if there is a baby has not eaten the material to be careful to try, so as not to cause allergies and other uncomfortable reactions.

Pigeon stewed with asparagus

Raw materials:

Pigeon 2, 10 grams of asparagus, 50 grams of small fungus, 50 grams of bamboo shoots.

Practice:

1, asparagus into warm water soaked for half an hour to make it soft and then cut into slices.

2, pigeon remove the tail and neck lymph nodes, put into the pot out of water.

3, put the pigeon into the sand pot, add the hairy fungus and cut into slices of Luo Hanzhao bamboo shoots as well as Tianma slices and wolfberries, add enough water to the fire on high heat to boil. Cook on high heat for 10 minutes turn to low heat and simmer for 1 hour.

4. Season to taste and fill soup bowls.

Boiling pot of good soup stick autumn fat - wolfberry pigeon soup a pot of soup, 9 times the nutrition

Ingredients:

pigeon, cooking wine, ginger, asparagus, goji berries, salt.

Practice:

1, pigeon cleaned up cut off the PP, clean, into the addition of cooking wine, ginger slices of boiling water pot blanch and then fished out of the wash;

2, and then the stewing pot to add a sufficient amount of water, into the ginger slices, scallions, asparagus and pigeon;

3, large fire boil and then turn to small fire slowly stewed pigeon cooked;

4, a handful of sprinkled Chinese wolfberry, add salt to seasoning and then stew for about 15 minutes can be.

PS:

The time to stew pigeon soup should be adjusted according to the different raw materials of pigeons, the older the pigeon the longer time to stew. I stewed this pot for 3 and a half hours. The pigeons can be easily poked through with chopsticks.

Cordyceps is a fungus, with which the soup is very nutritious - cordyceps flowers, Chinese yam in pigeon soup

Raw materials:

2 pigeons, Chinese yam 50 grams, cordyceps flowers 10 grams, 20 grams of red beans, Job's tears 10 grams.

Seasoning: salt to taste.

Practice:

1, the pigeon was originally processed, has been peeled and gutted, so do not say more, look at the soup with nutritious auxiliary materials. Left 2, Huaishan, adzuki beans and barley rice with water to wash after soaking in cool water for ten minutes, Cordyceps flowers if bought relatively clean do not have to wash, directly into the cool water to soak, if bought in bulk feel that there may be some dirty that is slightly washed, wash too much easy to wash away the beneficial substances.

The white flakes on the plate are the Chinese mountains, the orange ones are the cordyceps flowers, and the right ones are the red beans and barley.

3, pigeon flying water again into the casserole in, filled with boiling water, into the ginger and soaked Chinese mountain, red beans and barley rice together with the cultural fire stew for one and a half hours.

4, one and a half hours after the soaked cordyceps flowers together with the soaked water poured in, continue to simmer for about half an hour.

5, before leaving the pot to adjust the appropriate amount of salt on it.

The best dietary therapy nourishment after the disease draw period - red jujube pigeon porridge

Raw materials:

pigeon 1 (about 300 grams), red jujube 8, pearl rice 50 grams, 50 grams of fragrant rice.

Seasoning:

2 grams of salt, 3 grams of soy sauce, 3 grams of oyster sauce, an appropriate amount of ginger, 5 grams of cooking oil, 5 grams of rice wine.

How to do:

1, pigeons please store slaughtered, processed, chopped pieces, add salt, soy sauce, oyster sauce, ginger and other marinade for 10 minutes.

2, red dates with water to wash the surface dust standby; fragrant rice, pearl rice mix, wash, put into the soup pot, add enough water to boil over high heat.

3, the pot is hot, put the oil, under the marinated pigeon meat into the pot over high heat stir fry until browned, pour into the rice wine to remove fishy and fragrant.

4, the explosion of fragrant pigeon meat into the boiling rice porridge, continue to cook for 5 minutes, pay attention to the bottom of the pot with a spoon, in order to prevent sticking to the pot, and then adjusted to a small fire simmering 20 minutes into the pigeon porridge.

5, the red dates cut into fine flaps.

6, 20 minutes later, net red dates poured into the cooked pigeon porridge, and then continue to simmer on low heat for 20 minutes until the flavor of the red dates can be wafted out.

Theatre advice:

1, pigeon porridge is the best nourishing food therapy after the disease, especially pigeon blood is a precious blood tonic, so if you have the ability to best slaughter pigeons, the specific method is to first pigeon hard fall stunned, and then hot water scalded pigeon feathers, dehairing, in the pigeon's neck artery cut a knife to bleed, pigeon blood with a ceramic bowl, with pigeon blood porridge. The process is more troublesome and bloody, or ask the shopkeeper to do it for you, at least it seems to be a little more at ease.

2, if you ask the store on behalf of the slaughter, pigeon blood and pigeon meat will inevitably be mixed together, pigeon meat will be very fishy, so it is best to use ginger and wine before cooking porridge burst incense.

4, porridge with rice, it is best to use half of the fragrant rice plus half of the pearl rice mixed simmering, the taste will be fragrant and soft.

5, in general, with a casserole to porridge the best, but with a casserole porridge should remember to boil on high heat to be adjusted to a small fire simmer, and remember to often use a spoon to turn the bottom of the pot to avoid sticking to the pot.

6, porridge before, it is best to wash the rice, add a small amount of salt and oil and water soak for about 30 minutes, so that the rice will be easier to boil.

7, porridge, add water to add a sufficient amount of rice and water ratio is generally 1:10, according to the different water absorption of rice increase or decrease the amount of water; do not add water in the middle of the water, is really necessary to add water, must be added to the boiling water.

8, the process of porridge, after the water boiled, pour a small amount of oil can make the porridge bubbles to reduce, and more fragrant taste.

9, pigeon porridge should be eaten while hot, cold taste fishy, and tonic effect is not obvious.

The legendary pigeon top nine birds - mushroom wolfberry pigeon soup

Raw materials:

Pigeon 1 (old), dried mushrooms 10 (small), wolfberry 20.

Practice:

1, the pigeon clean, cold water into the casserole, put a little onion and ginger and cooking wine, large fire boil, skim off the floating powder, add soaked soft washed dry mushrooms, small fire Dun 3 hours, or into the pressure cooker pressure for 50 minutes;

2, the pigeon stewed crispy add goji berries, seasoned with salt. Ready to pot can be;

Remarks:

Because the stew time is relatively long, the water must be added a lot of many, suggest Using a larger casserole, the water will be filled to the highest water level line.