Method 1:
1, sweet corn is boiled with water and a bag of pure milk, the boiled soup is poured out of a bowl (the corn is also put in this bowl), and the remaining soup is soaked in pigeons for 5 minutes, and then the pigeons are fished out.
2. Put the soaked pigeons in the pot, add ham slices, bamboo shoots, water and the bowl of milk soup with corn.
3. After boiling, simmer for 2 hours.
4, put some salt before eating, just boil the medlar.
Method 2:
Materials: pigeon 1 mushroom 2-3, auricularia auricula 3, Chinese yam half root, red dates 5-8, medlar a little 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 use; 2. Heat the casserole with water until it boils, add ginger slices, onion segments, red dates, mushrooms and pigeons, and simmer for 1 half an hour; 3, 1 half an hour later, add Lycium barbarum and auricularia auricula, and stew for another 20 minutes; 4, peeled yam, cut into pieces, simmered for 20 minutes, until the yam is crisp and rotten, and seasoned with salt.
Accessories can be added or subtracted according to your own preferences, and the taste is light, which is very suitable for spring tonic.
Method 3:
Lycium barbarum and pigeon soup
Chinese herbal medicine ingredient list in soup: Radix Adenophorae 5g Radix Angelicae Dahuricae 5g Radix Codonopsis 5g Lentil 10g Fructus Lycii 10g Coicis Semen 40g Red Dates 25g Yam 5g Lily 5g Lotus seeds 5g.
These are all Chinese herbal medicines that are very beneficial to women's nourishment. If you like to cook soup, you should always keep it.
We also need some seasonings: onion 10g ginger 10g salt.
Production method:
Wash all kinds of Chinese herbal medicines; Cut onion and ginger into sections for use; Wash fresh pigeons.
Boil the whole pigeon in cold water (flying water), remove the blood powder and set aside.
Put pigeons flooded in the casserole, put onion, ginger and all kinds of medicinal materials in the casserole and boil them, then switch to slow fire and continue to stew 1 hour.
Add a little salt to taste when cooked, and it is delicious to eat meat and drink soup after cooking.
Production time: about 1.5 hours.
Secret: Lycium barbarum pigeon soup is very delicious. You don't need to put a lot of seasonings when drinking, just a little salt.
Comments: The unique fragrance of Chinese herbal medicine always reverberates in the soup, which makes you intoxicated in the warm feeling of nourishing soup.
Method 4:
Cloud leg pigeon soup
Ingredients: main ingredients: 4 live young pigeons of bird's nest, cloud leg slices100g, chicken150g.
50g of seasoning cooking wine, 20g of onion and ginger, 5g of salt, 5g of monosodium glutamate and 800g of chicken soup.
Features: Silver-red color, original soup, fragrant and palatable.
Production method: (1) Slaughter live pigeons, blanch them thoroughly with hot water to remove their hair, gut them, put them in a boiling water pot, take them out, drain them and put them on a plate. (2) Add the onion, ginger and cooking wine into the dish, steam it in the drawer until it is 70% rotten, take it out (original juice for use), remove the bones (bone for use), put the meat on one side of the soup bucket, and put the cloud leg slices on the other side. (3) Chop the chicken into minced chicken, put it in a bowl and add onion, ginger and 250g water.
Method 5:
Spiced pigeon
Ingredients: pigeons (3), whole pepper (a little), anise, fennel (a little each) and cinnamon (less)
, yellow rice wine (a little), soy sauce (165g), sugar (a little), sesame oil (a little).
Production method: cut the pigeon open, remove its internal organs and claws, thoroughly boil it with boiling water, pour out the water, put in a proper amount of clear soup, add pepper, fennel and cinnamon (the above spices should be wrapped in white cloth first), stew it with soy sauce, wine and sugar with warm fire until the pigeon is rotten, and the soup will dry up. Take out the pigeon, apply sesame oil and tear it into pieces and put it on a plate.
Method 6:
Stewed pigeon with gastrodia elata
material
Pigeon1Gastrodia elata 5 g ham10 g chives 3 ginger1small pieces
Seasoning stock 3 tablespoons cooking wine1tsp refined salt1tsp monosodium glutamate tsp
method of work
1. Slaughter and wash pigeons and blanch them in boiling water; Sliced ham; Wash and knot onions; Wash ginger and slice;
2. Put pigeon, ham, gastrodia elata, broth, cooking wine, onion and ginger into a bowl, steam them in a steamer for 2 hours, take them out, remove onion and ginger, and add salt and monosodium glutamate to taste.
Features: delicious, calming wind and relieving spasm.