Cantonese people like to cook pigeon medicated soup. Here are the practices of two soups:

Practice 1:

Ingredients: pigeon 300g, Poria cocos10g.

Seasoning: 4g of salt and 2g of ginger slices.

Practice of Poria cocos and Pigeon Pot

1.Slaughter pigeons and chop them into pieces for retting; Wash poria cocos for later use.

2. Pour water into the clean pot, add ginger slices, add pigeons and poria cocos until cooked, and add salt to taste. This soup is often eaten by many Cantonese people.

Practice 2:

Codonopsis pilosula12g, Poria cocos, Atractylodes macrocephala each 6g, licorice root 3g, red dates18g, a squab with proper amount of salt, washed, scalded with hot water, then showered with cold water, and put into a pot and added with four glasses of water. Wash Radix Codonopsis, Poria, Atractylodis Rhizoma, Glycyrrhrizae Radix, and Fructus Jujubae with water, and put them into a pot. Add three cups of water to the outer pot of the rice cooker, press the switch until it jumps, and add the right amount of salt.

medicinal material

Codonopsis pilosula12g, Poria cocos, Atractylodes macrocephala each 6g, Glycyrrhiza uralensis 3g and Zizyphus jujuba18g.

foodstuff

One squab, salt.

method of work

Wash the squab, scald it with hot water, then shower it with cold water, put it in a pot and add four glasses of water.

Wash Radix Codonopsis, Poria, Atractylodis Rhizoma, Glycyrrhrizae Radix, and Fructus Jujubae with water, and put them into a pot.

Add three cups of water to the outer pot of the rice cooker, press the switch until it jumps, and add the right amount of salt.

Pigeons are not only delicious, but also nutritious and have high medicinal value. They are famous nourishing foods. Among all kinds of meat, pigeon meat contains the most protein, but the fat content is extremely low, and the digestion and absorption rate is as high as 95%. Compared with chicken, fish, beef and mutton, pigeon meat is also rich in vitamin A, vitamin B 1, vitamin B2, vitamin E and trace elements for hematopoiesis.