Materials for Tianma pigeon soup
Main ingredients pigeon 2 gastrodia elata 1 block
Accessory salt, a little ginger, 6 tablets of Lycium barbarum, 8 grams of water.
Practice of Tianma Pigeon Soup
1. Rinse gastrodia elata and soak it for 24 hours.
2. Soaked gastrodia elata is steamed on a steamer 1 hour. Gastrodia elata is too hard to prolong the steaming time.
3. Remove the internal organs of pigeons, rinse and chop them into small pieces for later use.
4. Steamed gastrodia elata is cut into pieces for later use.
5. Add a proper amount of water to the pot, put in 3 slices of ginger and pigeons, and boil them with high fire. Blanch the pigeons in water and take them out for later use.
6. Add the right amount of water to the saucepan, add pigeons, ginger slices and gastrodia elata, and simmer slowly with high fire and medium heat.
7. Use the time of stewing pigeons to rinse the medlar for later use.
8. Stew until the pigeon meat is soft and rotten, and put it into the medlar.
9. At the same time, add salt and stew for 5 minutes on medium heat, then you can take the pot and put it on the plate.
10. This is stewed pigeon soup. Isn't it attractive and boring?
Cooking skills of Tianma pigeon soup
1, gastrodia elata is too hard, so it can be steamed under pressure 1 hour or so.
2. The water soaked in gastrodia elata cannot be wasted in the stew pot.
Edible instructions of Tianma pigeon soup
efficacy
Health suggests that this stew has the functions of nourishing blood, benefiting liver, calming wind and relieving spasm. It is suitable for treating dizziness and numbness of limbs caused by migraine and hypertension.
Taboo of food compatibility
Gastrodia elata can't be used with Yufeng Grass Root, otherwise it will cause intestinal knot.