Pigeon meat flavor, nutritious, and some auxiliary medical effect. As the old saying goes, "a pigeon is better than nine chickens", which describes the high nutritional value of pigeon, pigeon meat protein contains many essential amino acids, the digestive absorption rate of these amino acids in more than 95%, so the elderly, the weak and sick, patients with open wounds, pregnant women and children have to restore physical strength, healing wounds, and to enhance the function of brain power and eyesight.

Method 1:

1, sweet corn with water and a bag of pure milk to cook, boiled soup poured out of a bowl (corn fish out also put in this bowl), the rest of the soup soak pigeon for 5 minutes 5 minutes, the pigeon fished out

2, soaked pigeons in a pot, add slices of ham, bamboo shoots, add water, and the bowl of milk soup with corn

3, after boiling 2, casserole water heated to boiling, put ginger, scallion, red dates, mushrooms, pigeon, turn the heat to simmer for 1 ? hours; 3, 1 ? hours into the goji berries, fungus, simmering for another 20 minutes; 4, yam peeled, cut into pieces into the small fire simmering for 20 minutes, to the yam crunchy, add salt to taste can be.

Accessories can be added or subtracted according to their own preferences, the taste is light, very suitable for spring nourishment.

Method three:

Wolfberry pigeon soup

Sweet soup in the herbal ingredient list: salvia 5g Angelica dahurica 5g Codonopsis 5g lentils 10g goji berries 10g coix seed rice 40g jujubes 25g yam 5g lily 5g lotus 5g

These are all very beneficial to women's nourishment of the Chinese herbal medicine, like to make a soup should be often prepared, yo.

Also need some seasoning: onion 10g ginger 10g salt a little

Method of production:

The various herbs washed; onion ginger cut section spare; fresh pigeon washed.

Boil the whole pigeon in cold water (flying water), remove the blood and spare.

Submerge the pigeon in a casserole dish with water, boil the onion and ginger and all kinds of herbs, and then switch to a gentle fire to continue to simmer for 1 hour.

Cooked and put a little salt to taste, out of the pot to eat meat and drink soup are very delicious.

Making time: about 1.5 hours

Tips: wolfberry pigeon soup flavor is very fresh, drink without putting a lot of seasoning, a little salt is good.

Comments: The chic aroma of herbs echoes in the soup, intoxicating you with the warm feeling of nourishing soup.

Method 4:

Pigeon soup with cloud legs

Main ingredient: Main ingredient: 4 live pigeons with bird's nest, 100 grams of cloud leg slices, 150 grams of chicken.

Seasoning: 50 grams of cooking wine, 20 grams each of green onion and ginger, 5 grams of salt, 5 grams of monosodium glutamate, 800 grams of chicken soup.

Features: color silver red, original flavor and original soup, fragrant and palatable

Methods of production: (1) live pigeons slaughtered, scalded with hot water through the back of the hair, gutted and removed the internal organs, into the pot of boiling water and then fished out, drained the water on the plate. (2) will be green onion, ginger, cooking wine added to the plate, on the drawer steamed to 7 into rotten when removed (the original juice to stay), remove the bones (bone to stay) will be placed on one side of the meat soup bucket, the other side of the cloud leg slices. (3) Chop the chicken into chicken mush and put it in a bowl with green onion, ginger and 250 grams of water

Method 5:

Five Spice Pigeon

Main Ingredients: Pigeon (3), whole peppercorns (a little), large and small cumin (a little each), cinnamon (a little count)

, yellow wine (a little), soy sauce (165 grams), sugar (a little), sesame oil (a little).

Method of production: the pigeon cut open, remove the viscera, feet and claws, with boiling water to cook through, pour away the water, into the appropriate amount of broth, add pepper, large and small fennel, cinnamon (the above spices should be wrapped in a clean white cloth first), soy sauce, wine, sugar, simmering in a warm fire until the pigeon rotten, the soup collects dry from the pot, remove the pigeon, smeared with sesame oil, torn into pieces for plate.

Method 6:

Pigeon stewed with asparagus

Materials

Pigeon - 1 asparagus - 5 grams ham - 10 grams scallion - 3 trees ginger - 1 small piece

Seasoning broth - 3 tablespoons of wine - 1 tsp. refined salt - 1 tsp. Ham sliced; green onion cleaned and knotted; ginger cleaned and sliced;

2. Pigeon, ham, asparagus, broth, cooking wine, green onion knotted, ginger into a bowl, into the steamer for 2 hours, take out, pick up green onion, ginger, add salt, monosodium glutamate seasoning to become.

Features: delicious flavor, wind spasm.