Pigeon meat is delicious, rich in nutrition and has certain auxiliary medical functions. As the old saying goes, "One pigeon wins nine chickens" describes pigeons as having high nutritional value. Protein contained in pigeon meat contains many essential amino acids, and the digestibility of these amino acids is over 95%. Therefore, it has the functions of restoring physical strength, healing wounds, enhancing brain power and vision for the elderly, the weak, the surgical patients, pregnant women and children. Pigeons (4-week-old pigeons) have better nutrition. Common cooking methods at home and abroad are introduced as follows:

First, fry squab.

Materials: 500g squab 1, egg1; 250g of starch, bread crumbs, soy sauce, yellow wine, sugar, salt, onion ginger, salt and pepper, peanut oil or soybean oil.

Processing method: Slaughter a young pigeon, unhairing and eviscerating it, splitting it in two from the back, boiling it in boiling water at 100℃ for about 10 minute, taking it out, cooling it thoroughly, and soaking it in seasoning for about 1 hour. The seasoning is made of salt, soy sauce, sugar, wine, onion and Jiang Mo. Pigeons are required to be soaked in seasoning inside and outside, so they need to be turned twice in the middle, and the eggs are scattered, mixed with starch to make a paste and smeared on the pigeon skin; Then sprinkle with bread crumbs and fry in a heated peanut oil pot. Don't be too angry. When they are fried to golden brown, they can be served in a plate dipped in pepper and salt.

Making method of salt and pepper: take 5g of pepper and salt 10g, put them in an iron pan and bake them with low fire, then take them out and grind them, then dip them in water.

Second, braised pigeons in oil.

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

Processing method: 2 young pigeons are slaughtered, unhairing and eviscerating, each young pigeon is cut from the back and divided into two parts, and the pigeon meat is tapped lightly with the back of a knife to soften the meat fiber. Beat the eggs, mix the yolk with 2 tablespoons starch, spread them on the pigeon meat, fry them in a heated oil pan until they turn yellow, and take them out.

In another deep pot, put 1 bowl of boiling water, add 10g sugar, 2 tablespoons soy sauce, 2 tablespoons wine, onion, ginger and pepper powder, and a little salt. Stew the fried pigeon meat in a pot. When the meat is tender, dry the juice and pour it on the pigeon meat.

Third, crispy squab.

Ingredients: 500g of 2 young pigeons, 50g of maltose, 5g of vinegar, 250g of crude oil or soybean oil and 200g of marinade.

Ingredients: star anise, licorice, cinnamon, clove, onion, ginger, wine and water 200g.

Processing method: firstly, 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. Add vinegar to maltose, mix well, spread it on pigeon skin, fry it in hot oil pan until golden brown, and tear it with your hands while it is hot, which has a special flavor.

Fourth, the imperial concubine pigeon.

Ingredients: 2 young pigeons 500g, bamboo shoots 100g, soy sauce, yellow wine, onion, ginger, raw flour, salt, peanut oil and 5 mushrooms.

Processing method: After the pigeon is slaughtered, it is unhairing, eviscerating, rinsing, cutting into large pieces, adding soy sauce, wine, sugar and salt and soaking for half an hour. Cut bamboo shoots into diamonds and mushrooms into strips for later use.

Take 50 grams of peanut oil, heat it in an iron pan, first add onion and ginger, then stir-fry squab until the meat is cooked, then add bamboo shoots and mushrooms, stir-fry, add a small amount of soup, then move it to a casserole, simmer for half an hour, turn it over for 2-3 times, and add a little monosodium glutamate and corn flour before eating.

5. Roast squab

Ingredients: pigeon 500g, crude oil 500g, black pepper, cornmeal, refined salt, sugar, soy sauce, tomato sauce and onion.

Processing method: Slaughter the pigeon with internal organs, blow dry, smear soy sauce on the inside and outside, marinate for half an hour, fry in an oil pan for 2 minutes, take it out until it is golden yellow, leave a little oil in the pan, and add shredded onion to stir fry slightly. Then put the squab and other seasonings into the pot, so that the salt, sugar, lemon juice, pepper, tomato sauce and so on are boiled into juice and evenly spread around the squab.

Six, steamed pigeons

Ingredients: 500g squab 1, lily, fungus, mushroom, ham, ginger, onion, wine, salt and oil.

Processing method: soak Lily, Auricularia auricula and Lentinus edodes, and wash them for later use. Slice onion and ginger. Pigeons are cleaned by removing hair and internal organs, cut into 4 pieces, add onion, ginger, wine and salt, and marinate for half an hour. Put the marinated pigeon pieces into a pot, put the golden needle, fungus and mushrooms into a steamer, steam with boiling water for about 12~ 15 minutes, and then take them out and pour some sesame oil on them. You can eat them.

Qi San zhi Guo ge

Ingredients: 2 squab, onion, ginger, sugar, wine, sesame oil, soy sauce and salt.

Processing method: cut the squab into blocks, put it in a small pot with auxiliary materials, and cook the soup in the pot with slow fire until it is dry (without adding water).

Eight, braised pigeons

Ingredients: 2 young pigeons, onion, ginger, soy sauce, star anise, sesame oil and a little salt.

Processing method: cut the squab into pieces, put it in a pot, add ginger, onion, pepper, soy sauce, salt, water and star anise, and cook until it is 80% rotten. Sprinkle some sesame oil before eating, which is more fragrant.

Nine, five flavor squab

Ingredients: 2 squab, onion, ginger, wine, potato, onion, tomato, curry powder, monosodium glutamate and raw flour.

Processing method: Wash the squab, remove the head, feet and viscera, cut into pieces, put it in a pot for two minutes, take it out, put it in a jar, add onion, ginger and wine, steam it with strong fire until the meat is rotten, and take it out. Boil the potatoes and mash them for later use.

Put the steamed pigeon pieces into a pot, add onion, curry powder, mashed potatoes and oil, stir-fry for four or five times, and pour in tomato sauce.

Ten, lemon squab

Ingredients: 2 squab, 1 lemon, soy sauce, wine, sugar, salad oil and sesame oil.

Processing method: unhairing pigeons, cleaning and eviscerating them, pickling them with soy sauce for 15 minutes, then pouring salad oil into the pot, putting pigeons in and frying them until golden brown. Add wine, soup, sugar, sesame oil, lemon juice, soy sauce, simmer for 0/5 minutes, put the pigeons in a plate, pour lemon juice on the pigeon meat, and pour the juice from the pot on the pigeons, which has a special flavor.

Xi。 Steamed pigeon with medlar

Materials; Dove 1, medlar 20g, ginger, wine and salt.

Processing method: after the pigeon is suffocated, scald it with boiling water, remove hair, viscera and wash it.

Put Lycium barbarum, ginger, yellow wine and pigeon into a steaming cup, and soak the pigeon in water.

Drain the water in the steamer, put it in the steamer, steam for 90 minutes until the pigeon meat is soft, and then turn off the heat. Take it out to eat when it gets a little cold.

Twelve, fried pigeon balls

Ingredients: steamed four pigeons, cream, soy sauce, celery and monosodium glutamate.

Processing method: Peel and boneless the steamed squab, make it into meat stuffing, add cream, soy sauce, monosodium glutamate and celery powder, mix well and knead it into balls, fry it in oil pan until golden brown, and serve.

Thirteen, green pepper fried pigeon shreds

Ingredients: 2 pieces of pigeon breast (weighing 250g), protein, starch, salt, sesame oil, onion, green pepper, ham, peanut oil and salt.

Processing method: shredded pigeon meat, mixed with egg white and raw flour, and put 100g peanut oil in the pot. When it is ripe, shred the pigeon meat, fry it until the color turns white, take it out immediately and drain the excess oil.

Leave three spoonfuls of oil in the pot, shred the onion, green pepper and ham, stir fry a few times quickly and add a little salt. Turn off the fire immediately, add the fried pigeon shreds and mix well. Take out the pan.

Fourteen, tender pigeon meat

Ingredients: pigeon breast 1, cucumber, carrot, bamboo shoot and onion, peanut oil, egg white, raw flour, salt, wine, etc.

Processing method: Slice pigeon breast, add protein, starch, wine and salt, mix well and marinate for 20 minutes.

Cook carrots and bamboo shoots, slice cucumbers, put 250 grams of peanut oil in the pot, put pigeon slices in the pot, soak them in fire, take them out, leave three tablespoons of oil in the pot, fry onions, add carrots, cucumbers, bamboo shoots and pigeon slices, add a little salt, thicken them with starch, and then take them out of the pot while it is hot.

Fifteen, angelica pigeons

Ingredients: 2 pigeons, angelica sinensis 1, wine, ginger, salt and sesame oil.

Processing method: put Angelica sinensis into a bowl and inject boiling water to make the aroma overflow. Put pigeons and angelica into a steaming bowl, add wine, ginger and sesame oil, pour into the submerged pigeons, steam in a steamer, and steam for half an hour after the fire.

Sixteen, velvet antler pigeon soup

Materials: 1 pigeon, 8 pilose antler, 6 bowls of water (1000g).

Processing method: add water to the pigeon1000g, and simmer until the water is half. Cornu Cervi Pantotrichum is brewed with boiling water and mixed with pigeon meat for stewing.

Seventeen, ginseng steamed pigeon

Ingredients: meat pigeon 1 bird, ginseng 10g, asparagus 15g, 6 quail eggs, and half a bowl of old wine.

Processing method: Mix pigeon, quail eggs, ginseng, asparagus and wine, and then add appropriate amount of water to stew cooked food.

18. Stewed pigeon with Cordyceps sinensis

Ingredients: meat pigeon 1 piece, lean pork 100g, 3 onions, 50g ginger, 3 bunches of cordyceps sinensis, 3 slices of ham, half a bowl of old wine and a little salt.

Processing method: mixing the above ingredients and stewing.

Nineteen, wolfberry pigeons

Materials; One pigeon, two pork loins, 50g starch, 2 slices of ginger, 25g medlar, 8 red dates 12, 250g old wine and a little salt.

Processing method: mix the above materials and stew.

Twenty, Huai Qi stewed pigeon

Ingredients: Chinese yam, Lycium barbarum 15g, young pigeon or adult pigeon 1, ginger, wine and salt.

Processing method: Boil pigeons in a pot, take them out and add yam, medlar, ginger, wine and water.

Cover and steam in a steamer for an hour and a half, then add a little salt.

Twenty-one, stewed mussels and pigeons

Ingredients: pigeon 1 bird, mussel 250g, minced meat 200g, raw flour, soy sauce, chopped green onion, shredded ginger, pepper, bamboo shoots 200g, salt and yellow wine.

Processing method: Wash the appearance of mussels, steam them in a bowl, keep the soup, rinse the steamed mussels with cold water, remove the sediment and keep the shell. Chop mussel meat, mix it with minced meat, put the mixed meat into mussel shells, put the two pieces together, take a big soup bowl, put the whole pigeon into the cooked bamboo shoots, arrange a circle of mussel shells with meat around them, add soup, salt, wine and water, and then stew in a pot for one hour.

Twenty-two, crispy pigeons

Ingredients: 1 meat pigeon, yellow wine, salt, pepper, onion, ginger, garlic, egg, raw flour, peanut oil and tomato.

Processing method: Wash pigeons, drain water, smear the whole body with yellow wine, cut pigeon meat into dices, fully mix with bread crumbs such as salt, pepper, onion, ginger and garlic, and let stand for half an hour. Beat the eggs, mix them into the pigeons, and then wrap them in cornflour. Put1000g peanut oil in the pan, heat it in an iron pan, put all the pigeon pieces in, fry them until golden brown with low fire, drain the remaining oil, put tomato slices in the plate, dip them in pepper and salt while they are hot, and eat them while they are hot.

Twenty-three, steamed pigeon powder

Ingredients: 1 pigeon, 200g pork belly, 50g wine, garlic, salt, soy sauce, pepper, sesame oil, steamed meat powder, taro and fat.

Processing method: cut the pigeon meat into long pieces, cut the pork belly into the same size as the pigeon meat, mix with wine, then add salt, soy sauce, pepper and sesame oil, marinate for 10 minute, mix with steamed meat powder (rice flour), grease the bottom of the steaming bowl, put the pork belly face down in the bowl, and put the pork belly on the pigeon meat. Finally, add taro, put it in a steamer, steam over high fire for 1 hour, take it out and buckle it out with a basin.

Twenty-four, five sesame pigeons

Materials: Fat pigeon 1 weight 500g, onion, ginger, wine, fennel, pepper, cinnamon, dried tangerine peel, licorice, salt, soy sauce, sugar, peanut oil 1000g.

Processing method: Pigeons are eviscerated, washed and drained. Spice, salt, soy sauce, onion, ginger, etc. Apply to pigeons, marinate for 2 hours, and turn over at any time. Put the marinated squab in a deep pot, add 1000g peanut oil to cover the squab, without covering the pot, heat until the oil boils for 5 minutes, turn off the fire, stop for 5 minutes, take out the squab, let it cool, put it in an oil pot for 3 minutes, take it out immediately and put it on a plate for eating.

Twenty-five, glutinous rice buckle pigeon

Ingredients: Fat pigeon 1 weight 500g, glutinous rice 100g soaked for 4 hours, pork belly 150g diced, two mushrooms soaked in Kamikiri diced, dried shrimps soaked in water and chopped, bamboo shoots cooked and diced, salt, soy sauce, sesame oil, pepper, onion, ginger and wine.

Processing method: wash the pigeon, drain the water, coat it with wine, marinate it with seasoning for 2 hours, put the pigeon back down, separate its abdomen, spread it out, put it in a big bowl, mix glutinous rice, pork belly, mushrooms, shrimp skin, diced bamboo shoots and soy sauce, spread it on the pigeon meat, and steam it in a steamer 1 hour. Buckle the pigeons out with a plate and eat them. Glutinous rice does not need to be salted, just add salt to it with marinade.

Twenty-six, sauce pigeons

Ingredients: 2 pigeons, 250g soy sauce, onion, ginger, sugar, wine and sesame oil.

Processing method: eviscerate pigeons, wash them, and remove fishy smell with hot water. Add onion, ginger, sugar, soy sauce and wine to pigeon meat. Cook in the pot for 40 minutes, turn over at any time, pick up the pieces and put them on a plate, and pour sesame oil on them.