PS: Radish: radish should not be eaten with ginseng and western ginseng.
1, materials
1 pigeon, 100 grams of white radish, 1/2 carrot, a little ginger, a little shredded green onion, a little shredded orange peel. Seasoning: 1 tsp refined salt, 1 tbsp cooking wine.
Practice
1, remove the head and claws of pigeon, and wash and chop the internal organs.
2. Boil the pigeon meat in boiling water to remove the blood.
3, white carrots, carrots were washed and cut square.
4, boil a moderate amount of water, down into the pigeon meat boil roll, and then into the ginger, cooking wine, carrots, carrots, orange peel boiled for 40 minutes, under the refined salt seasoning, sprinkle into the green onion wire can be.
Replacement of materials
Replacement of radish with salted potherb mustard, known as pigeon meat snow vegetable soup.
Flavor Changes
Red oil is reused in the seasoning, which is called Pigeon and Radish Soup with Red Oil.
2, radish stew pigeon practice
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Process: stew
radish stew pigeon preparation materials:
Main Ingredients: 900 grams of pigeons, 200 grams of turnips
Seasoning: 20 grams of vegetable oil, ginger 4 grams, 7 grams of onions, cooking ingredients:
These are the main ingredients: 900 grams of pigeon, 200 grams of turnips
Seasoning: 20 grams of vegetable oil, 4 grams of ginger, 7 grams of onions. Onion 7 grams, 10 grams of cooking wine, 5 grams of salt, 2 grams of monosodium glutamate
Radish stew pigeon practice:
1. pigeon slaughtered and washed and cut into pieces, into the ginger, cooking wine and salt marinade for 10 minutes;
2. radish washed and cut into pieces;
3. will be put on the wok on the fire, put the vegetable oil to heat up, into the pigeon pieces to stir-fry until browned, add radish pieces, 400 grams of water, boil the water. Add radish, 400g of water, boil for 5 minutes;
4. Stew for 20 minutes on low heat, season with fine salt, chopped green onion and monosodium glutamate (MSG) to taste.