Flavor: original flavor Craft: boiled pigeon and kidney soup preparation materials: main ingredients: pigeon 300 grams
Supplementary ingredients: turtle turtle 30 grams, Cornu Cervus 12 grams, 12 grams of essence of the Yellow River, 15 grams of motherwort
Seasoning: 8 grams of onion, ginger 5 grams, salt 3 grams, 10 grams of wine to teach you how to make pigeon and kidney soup is delicious 1. Ginger 5 grams, 3 grams of salt, 10 grams of yellow wine to teach you how to do pigeon benefit kidney soup, how to do pigeon benefit kidney soup is delicious 1. Pigeon slaughtered, remove the hair and internal organs, wash, and wait for use.
2. Wash the cornelian cherry meat, yellow essence, child motherwort, put into a cloth bag, tie the mouth, turtle shells broken, put into the pigeon abdomen, and the bag of medicine together into the pot, add onion (chopped), ginger (chopped), salt, yellow wine and the right amount of water, cook until the pigeon meat is crispy, take out the bag of medicine, drink the soup and eat the pigeon.
Small tips - health tips:
Applicable to anemia.
Small Tips-Food Compatibility:
Turtle shells: turtle shells are not compatible with amaranth.
Cornelian cherry: This product is incompatible with orange root, windproof, and defense.
Huang Jing: Huang Jing is contraindicated by acid and cold food.
Cloud leg pigeon soup recipe details Vegetables and efficacy: qi and blood double tonic recipes tonic recipes
Flavor: savory flavor Craft: cooking cloud leg pigeon soup ingredients: main ingredients: pigeon 600 grams
Auxiliary ingredients: ham 50 grams, 50 grams of chicken
Seasoning: 3 grams of salt, monosodium glutamate (MSG) 2 grams of cooking wine 20 grams, 15 grams of green onions, 15 grams of ginger
Seasoning: 3 grams of salt, MSG 2 grams of cooking wine 20 grams, 15 grams of onions, 15 grams of ginger
This is a good way to make the most of your time. The pigeon meat is placed on one side of the soup bowl, and the other side is placed on the cloud leg slices;
6. Chop the chicken meat into minced meat, put it into a bowl, add cold water, green onion, ginger, and squeeze out the blood;
7. Pour the broth into a pot, add the original juice, pigeon bones, chicken minced meat, salt, and monosodium glutamate (MSG), and then when the soup is cleared, filter the soup residue;
8. Pour the broth into a pot, add the original juice, pigeon bones, chicken minced meat, salt, and MSG, and then filter the soup residue through a sieve;
9. Pour the broth into the soup bowl of pigeon meat, cover and then steamed on the drawer, take out to eat. Cloud leg pigeon soup preparation tips: this product needs about 500 grams of soup. Five spice pigeon practice details cuisine and efficacy: Jiangxi cuisine kidney tonic recipes neurasthenia recipes nourishing recipes
Flavor: five flavor technology: casserole Five spice pigeon ingredients: main ingredients: 600 grams of pigeon
Seasoning: salt 5 grams, pepper 5 grams, cornstarch (beans) 5 grams, chili peppers (red, sharp, dry) 10 grams, 15 grams of cooking wine, 3 grams of anise, 10 grams of sesame oil, cinnamon 5 grams, soy sauce, soy sauce, soy sauce and other ingredients. Cinnamon 5 grams, 15 grams of soy sauce, fennel seeds [cumin seeds] 2 grams, 5 grams of sugar, 5 grams of green onions, 50 grams of lard (refined), 15 grams of ginger Five spice pigeon features: this dish pigeon to maintain the original shape, the texture of the crunchy, flavorful juice thick. Teach you how to do five spiced pigeon, how to do five spiced pigeon is delicious 1. will be smothered pigeon, dry depilation, in the anus and abdomen between a small opening, remove the viscera wash;
2. pigeon wings and feet plate together, head and neck curved drill inserted in the left pigeon under the wings;
3. pigeon under the boiling water blanch a little, fished out with a clean cloth wipe dry, wipe the soy sauce on the hot and to be used;
4. frying pan in the middle of the fire, hot, scooped up and put on a small piece of soybean paste. Fire, hot, scooped into the lard, burned to seventy percent of the heat into the pigeon fried to golden brown, fished up and drained;
5. will cinnamon, star anise, licorice, fennel seeds, etc. wrapped in a net cloth, put into the preparation of a bamboo mat in the mortar, and then put into the pigeon, add soy sauce, sugar, salt, cooking wine, green onion knots, ginger, broth, dry red pepper, etc.;
6. sand cans with a lid on a charcoal stove, with a small fire simmering until crisp rotten, take out the pigeon into the plate, and then change the knife, cut into pieces, set the code into the plate, can be on the table. Five spice pigeon preparation tips: 1. frying pigeon, pay attention to grasp the fire, do not fry pigeon burn, or affect its quality;
2. because there is a frying process, you need to prepare 500 grams of cooked lard;
3. According to the number of pigeons, you can also add cardamom, white mango, fennel, nuts, and other seasonings.
Small tips-health tips:
Pigeon meat is sweet, salty and cool in nature. Contains protein, fat, sugar, calcium, phosphorus, iron, vitamins, niacin. It has the effect of nourishing yin and nourishing the stomach, diuresis and swelling. It is suitable for labor-heat bone vapor, cough, edema and other conditions.
Cloud leg pigeon soup practice details cuisine and efficacy: Su cuisine
cloud leg pigeon soup preparation materials: main ingredients: live pigeon 4, cloud leg 100 grams of slices, 150 grams of chicken. 50 grams of cooking wine, onion, ginger 20 grams each, 5 grams of salt, 5 grams of monosodium glutamate, 800 grams of chicken broth. Cloud leg pigeon soup features: color silver red, original flavor original soup, fragrant and palatable. Teach you how to do cloud leg pigeon soup, how to do cloud leg pigeon soup is delicious (1) will be live pigeon slaughtered, hot water scalding through the retreat net hair, open the gut, into the pot of boiling water after fishing, the water will be drained 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 on the leg piece. (3) chopped chicken into chicken mushrooms, put in a bowl with green onions, ginger, 250 grams of water, squeeze out the blood, the chicken broth poured into the frying spoon, add pigeon bones, chicken mushrooms, blood, the original juice, salt and monosodium glutamate, filtered broth residue, the broth poured into the pigeon meat in the soup, and then on the drawer to steam rotten that is.