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Nutritional value and efficacy of squab
Pigeons, also known as baifeng, pigeon and domestic pigeon, belong to birds, and their ancestors are wild pigeons. Pigeons have extremely high nutritional value. They are one of the precious delicacies, and they are also top-grade nourishing products. Pigeon meat is a low-fat, high-protein food, with a protein content of about 24.47%, which exceeds the meat we usually eat, such as pigs, ducks, rabbits, chickens, cows, sheep, geese and dogs. Pigeons contain many essential amino acids in protein, which are very helpful for digestion and absorption. Pigeons are also called? Animal ginseng? . The following is the nutritional value and efficacy of squab I sorted out for you, hoping to help you.

Nutritional value and efficacy of young pigeons 1, prevention and treatment of arteriosclerosis

Pigeons are very rich in nutritional value. Pigeon liver contains good bile, which can effectively help our body to make good use of cholesterol and prevent arteriosclerosis. In the folk, everyone calls pigeon "sweet-blooded animal", which is very helpful for people with anemia to recover their health after eating it. Pigeons' bones are rich in chondroitin, which can be compared with chondroitin in velvet. Eating pigeons regularly has a significant effect on enhancing skin elasticity, improving skin cell vitality, improving blood circulation and rosy complexion.

2, nourishing qi, expelling wind and detoxifying

Pigeon meat is also rich in pantothenic acid, which has a very good therapeutic effect on white hair, alopecia and premature aging. Pigeons contain a lot of arginine and branched-chain amino acids, which can promote the synthesis of protein in our body and accelerate wound healing.

Therefore, it is very helpful for patients who have undergone surgery to eat young pigeons for the recovery of wounds. Pigeons have extremely high nutritional value. In traditional Chinese medicine, pigeon meat is easy to digest, and it also has the effects of nourishing and invigorating qi, expelling wind and detoxifying. It has a very good tonic and therapeutic effect on amenorrhea due to blood deficiency, memory decline, weakness after illness, dizziness and fatigue.

3, beauty beauty, enhance memory

Pigeons are not only rich in nutritional value, but also have certain health care effects and can prevent many diseases. Since ancient times, Chinese medicine has believed that pigeon meat has many functions, such as benefiting qi and enriching blood, nourishing liver and strengthening kidney, promoting fluid production and quenching thirst. Pigeons are also considered by modern medicine to have the functions of vitality, enhancing memory, strengthening the body, tonifying the kidney, beauty beauty, strengthening the brain and mind, lowering blood pressure, regulating blood sugar, making the skin white and tender, and prolonging life.

The practice of squab We have a certain understanding of the nutritional value of squab. Now let's understand the practice of squab together.

1, fried squab

Ingredients: 500g squab 1 piece, egg 1 piece, starch, bread crumbs, soy sauce, yellow wine, sugar, salt, onion ginger, pepper salt, peanut oil or soybean oil 250g.

Method:

(1) Pigeons are slaughtered, unhairing and eviscerating, split in two from the back, boiled in 100℃ boiling water for about 10 minutes, taken out and cooled thoroughly, and soaked in seasoning for about 1 hour.

(2) The seasoning is made by mixing salt, soy sauce, sugar, wine, onion and Jiang Mo.

(3) Pigeons are required to be immersed in seasoning both inside and outside, so they need to be turned over twice in the middle.

(4) Take eggs and break them, add starch and mix them into paste, and smear them on pigeon skin.

(5) Then sprinkle with bread crumbs and fry in a heated peanut oil pan.

(6) The fire should not be too strong, and it can be served on a plate dipped in pepper and salt after being fried until the appearance is golden yellow.

2. Braised pigeon in oil

Ingredients: 500g of 2 young pigeons, 2 eggs, 250g of crude oil or soybean oil, soy sauce, salt, sugar, yellow wine, starch, onion, ginger and pepper powder.

Method:

(1) Two young pigeons were slaughtered, unhairing and eviscerating, each pigeon was cut from the back and split in two, and the pigeon meat was lightly tapped with the back of a knife to soften the meat fibers.

(2) Break the eggs, take the yolk and 2 tablespoons of starch, mix them evenly, spread them on the pigeon meat, fry them in a heated oil pan and take them out.

(3) Put boiling water 1 bowl in another deep pot, add sugar10g, 2 tablespoons soy sauce, 2 tablespoons wine, onion ginger, pepper powder and a little salt.

(4) Put the fried pigeon meat into a pot for stewing, and after the meat is tender, dry the raw juice and pour it on the pigeon meat for eating.

3. Crispy squab

Ingredients: 500g of young pigeons, 50g of maltose, 5g of vinegar, 250g of crude oil or soybean oil, 200g of marinade, star anise, licorice, cinnamon, clove, onion, ginger and wine.

Method:

(1) Prepare the marinade, cook for half an hour, turn off the fire, soak the squab in the marinade for half an hour, take it out and drain it.

(2) vinegar is added into maltose, evenly mixed and coated on pigeon skin.

(3) After the epidermis is air-dried, put it in a hot oil pan and fry it into golden brown, and tear it with your hands while it is hot, which has a special flavor.

4. Guifei Pigeon

Ingredients: 500g young pigeons, 2 bamboo shoots100g, soy sauce, yellow wine, onion, ginger, raw flour, salt, peanut oil and 5 mushrooms.

Processing method:

(1) Pigeons are slaughtered, unhairing and internal organs, rinsed, cleaned and cut into large pieces.

(2) Add soy sauce, wine, sugar and salt, mix well and soak for half an hour, cut bamboo shoots into diamonds and cut mushrooms into strips for later use.

(3) Take 50 grams of peanut oil and heat it in an iron pan. First, add onion and ginger, and then stir-fry the squab until the meat is cooked.

(4) Add bamboo shoots and mushrooms and stir-fry, add a small amount of soup, and then move to the casserole.

(5) Cook with slow fire for half an hour, turning it for 2-3 times, and adding a little monosodium glutamate and cornstarch before eating.