Pigeons 1 animal
2-3 shiitake mushrooms, 3 auricularia auricula, half a yam, 5-8 red dates and a little medlar.
Ginger, onion, cooking wine
Practice 1, pour boiling water, add a little cooking wine to the water, put the pigeons in, remove the blood and foam, and take them out for use; 2. Heat the casserole with water until it boils, add ginger slices, onion segments, red dates, mushrooms and pigeons, and simmer for 1 half an hour; 3, 1 half an hour later, add Lycium barbarum and auricularia auricula, and stew for another 20 minutes; 4, peeled yam, cut into pieces, simmered for 20 minutes, until the yam is crisp and rotten, and seasoned with salt.
Accessories can be added or subtracted according to your own preferences, and the taste is light, which is very suitable for spring tonic.
A complete collection of practices of pigeon soup
Practice of jujube pigeon soup
Ingredients: pigeon, red dates, slices of bacon, chicken essence, salt, cooking wine, fungus, onion ginger and sesame oil.
1, pigeons are killed alive, cut into large pieces, put into a pot, add half a pot of water, pour cooking wine and onion ginger, and cook for 40 minutes.
2. Add the soaked fungus, bacon slices and big red dates and continue to cook until the pigeon meat is cooked and soft.
3. Season with salt and chicken essence, add onion segments and pour a spoonful of sesame oil to enhance fragrance.
Practice of making soup with medlar and pigeon
Chinese herbal medicine ingredient list: Radix Adenophorae 5g, Radix Angelicae Dahuricae 5g, Radix Codonopsis 5g, Lentils 10g, Fructus Lycii 10g, Coicis Semen 40g, Fructus Jujubae 25g, Rhizoma Dioscoreae 5g, Bulbus Lilii 5g, Lotus Seed 5g, Onion 10g, Ginger 10g, and a little salt.
Production method: wash all kinds of Chinese herbal medicines; Cut onion and ginger into sections for use; Wash fresh pigeons. Boil the whole pigeon with cold water, remove the blood powder and set aside; The pigeons are flooded in the casserole, and the onion, ginger and all kinds of medicinal materials are boiled in the casserole, and then the stew is continued with slow fire 1 hour. Add a little salt to taste when cooked, and it is delicious to eat meat and drink soup after cooking.
Secret: Lycium barbarum pigeon soup is very delicious. You don't need to put a lot of seasonings when drinking, just a little salt.
Practice of fresh lotus pigeon soup
Ingredients: pigeon 1 bird, tenderloin 3, fresh lotus seeds 20, red dates 6, medlar 20, ginger 3, yellow wine 2 tablespoons, and salt.
Practice:
1 Wash pigeons, dispose of internal organs, put them in a cold water pot with tenderloin, boil until the water boils and blood bubbles, then turn off the fire. Remove pigeons and tenderloin, cut pigeons into four pieces, cut tenderloin into mahjong size, and rinse with warm water again, which will make the soup clearer.
2. Prepare another casserole, put pigeons, tenderloin, red dates, yellow rice wine and ginger slices, pour hot water until the raw materials are about 5cm, and after the fire is boiled, change to low heat for two hours. Rinse fresh lotus seeds and medlar with water, put them in a pot and cook for 15 minutes, then turn off the heat and season with less salt.
The practice of pine mushroom pigeon soup
Ingredients: pigeon amount; Accessories: appropriate amount of Tricholoma matsutake and appropriate amount of Lycium barbarum; Seasoning: appropriate amount of ginger and yellow wine;
The practice of pigeon soup with pine mushrooms:
1, soak Tricholoma matsutake in water in advance until soft, and pour off the bottom residue.
2. Wash pigeons with running water, put them in cold water, add a little yellow wine, cook until the water boils and blood bubbles, then remove them and rinse them with warm water.
3. Add a proper amount of water to the casserole, add the boiled pigeons and ginger slices and cook for half an hour, then add the soaked pine mushrooms and medlar and continue to cook for half an hour.
Practice of stewed pigeon soup with Huai Qi
Materials: Beiqi, Huaishan, Qizige 1 5g, young pigeon (or adult pigeon)1piece, 2 pieces of ginger, salt10g, wine10g.
Practice:
1, the pigeon is dissected, the ingredients are washed and put into a stew pot, and a proper amount of boiling water is put in.
2. Put it in a pot and stew it in water, or put it in a steamer for 1.5 hours, and add a proper amount of salt.
Practice of Stewing Pigeon Soup with American Ginseng
Ingredients: 5-6g American ginseng, one pigeon, the older one is better, if you want to suffocate, don't bleed.
Practice: First, wash the pigeon, put the whole pigeon into a stew, cut the ginseng into small pieces, put it into the stew together, and pour in boiling water. Then, put the whole stew in a large pot or a rice cooker with porridge cooking function to start stewing. Boil the water in the cauldron and simmer for another three hours.
Practice of cloud leg pigeon soup
Ingredients: bird's nest, 4 live pigeons, cloud leg slices100g, chicken150g. 50g of seasoning cooking wine, 20g of onion and ginger, 5g of salt, 5g of monosodium glutamate and 800g of chicken soup.
Features: Silver-red color, original soup, fragrant and palatable.
Production method:
1 After slaughtering the live pigeons, blanch them thoroughly with hot water to remove their hair, gut them, put them in a boiling water pot, take them out, drain the water and put them on a plate.
2. Add the onion, ginger and cooking wine into the dish, steam it on the drawer until it is 70% rotten, then take it out (the original juice is reserved), remove the bones (the bones are reserved), put the meat on one side of the soup bucket, and put the cloud leg slices on the other side.
3. Chop the chicken into minced chicken and put it in a bowl with onion, ginger and 250g of water.
Practice of Stewing Pigeon Soup with Chuanbei Raw Pear
Raw materials: Fritillaria cirrhosa 1 0g, 2 pears, pigeon1piece, salt, wine and ginger.
Practice:
1, wash Fritillaria Fritillariae Cirrhosae, peel and core raw pears, cut into pieces, remove hair and viscera from pigeons, and wash.
2, add salt, wine, ginger and other spices to the taste, stew together in water, and eat after cooking. Function: nourishing lung, nourishing yuan, moistening lung and resolving phlegm. Indications: Chronic cough due to lung deficiency, tuberculosis and emphysema.
Practice of Stewing pigeon soup in Huangshan Mountain
Raw materials: 500g of 2 pigeons, 25g of ginger, 2.5g of rock sugar, 5g of refined salt, 25g of Huangshan yam, 25g of Shaoxing wine, 25g of shallots, 750g of chicken soup and cooked chicken oil10g.
Production method:
1, peel off the Chinese yam, wash it, cut it into pieces of 0. 1 cm, put it in a water pot, soak it in hot water and pick it up.
2. Make a small incision in the pigeon's abdomen (near the anus), take out the internal organs (leftover gizzard and liver), wash them, soak them in boiling water, take them out and wash them again, put them in a soup bowl, and add yam pills, onion knots, ginger (pat loose), refined salt, crystal sugar, Shaoxing wine and chicken soup with 1
Note: the soup bowl is made of strict leather paper, which keeps the original flavor, shortens the steaming time and makes the pigeon meat taste more beautiful.
Practice of Stewing Pigeon Soup with Yam
Ingredients: pigeon 1 bird (about 500g), yam 1 50g, onion 3g, ginger 3g, refined salt 4g, monosodium glutamate1g.
Practice:
1, Pinch the pigeon to death by hand, pluck the hair, wash it, cut it from the back, take out the internal organs, wash it, put it in a boiling pot, and take it out when the water boils.
2. Peel the yam and cut it into diamond-shaped pieces.
3. Take a casserole, pour 750g of clean water into it, put the pigeon (chest up), put it on the fire and boil it, then add the yam, onion and ginger (pat loose). When the pigeon meat is 60% rotten, add refined salt, and turn the pigeon over to make the yam below. Continue to stew the pigeon meat until it is cooked, and add monosodium glutamate. Functions: invigorating spleen and qi, stimulating appetite, increasing food intake, nourishing viscera and nourishing essence and blood. Eating this product can enhance digestive function and promote food absorption. Pigeon meat is rich in nutrition and has a good tonic effect on the mother. The two cooperate to supplement but not stagnate.
Practice of Stewing Pigeon Soup with Gastrodia elata
Ingredients: squab1gastrodia tuber, 5g ham10g shallot, 3 ginger1small seasoning: broth, 3 tablespoons cooking wine1tsp refined salt1tsp monosodium glutamate, tsp.
Practice:
1, slaughter and wash pigeons, and blanch them in boiling water; Sliced ham; Wash and knot onions; Wash ginger and slice;
2. Put pigeons, ham, gastrodia elata, broth, cooking wine, onion and ginger into a bowl, steam them in a steamer for 2 hours, take them out, remove onions and ginger, and add salt and monosodium glutamate to taste. Features: delicious, calming wind and relieving spasm.
Practice of Stewing Pigeon Soup with Tremella and Chenpi
Materials: 2 young pigeons (each weighing about 400g of water-borne auricularia auricula100g, water-borne dried tangerine peel10g of refined salt10g, 5g of monosodium glutamate, 2g of chicken essence and 750g of broth).
Production method: Young pigeons are slaughtered and cleaned, chopped into pieces, soaked in boiling water for 2 minutes, washed with water, and put into soup bowls. Wash the white fungus with water hair and cut it into pieces, put it in a boiling water pot, put it in a soup bowl, then add the dried tangerine peel with water hair, put the pot on medium heat, bring the broth to a boil, add refined salt, monosodium glutamate and chicken essence, stir well, rush into the soup bowl, steam it in a steamer for 30 minutes with high heat until it is cooked.
Features: fresh taste, nourishing yin and tonifying lung.
Practice of stewed pigeon soup with Cordyceps sinensis
Ingredients: squab, lotus seed, ginger, tremella, longan, yam, cordyceps and tremella.
Practice: First, wash the squab, put it in boiling water, and drain the water for later use; Soak the lotus seeds in warm water to remove the skin, soak the tremella and wash them. Put the squab in a stewing pot, add lotus seeds, ginger, tremella, longan pulp, yam and cordyceps at the same time, cover the stewing pot with a proper amount of water, stew for 3 hours, and serve after seasoning.
Functions: Tonifying qi and blood, invigorating spleen and stomach, nourishing kidney and expelling wind, suitable for kidney deficiency, strain, premature ejaculation, amnesia, insomnia, neurasthenia, etc.
Practice of mushroom pigeon soup
Ingredients: pigeon, mushroom, oil, salt, soy sauce, cooking wine, sugar, broth, onion, ginger, garlic slices, pepper, aniseed, monosodium glutamate and sesame oil.
Practice: clean pigeons, chop them into pieces, soak mushrooms to remove roots, and wash them (wash them several times). Heat a small amount of oil in the pot, add pigeon pieces and stir-fry until it changes color, add mushrooms, salt, soy sauce and cooking wine and stir-fry for a few times, then add a little white sugar, broth, onion, ginger, garlic slices, pepper and aniseed, stew, add monosodium glutamate and pour sesame oil.
The practice of fragrant dew and whole pigeon
Ingredients: one plump female pigeon 1 bird, two water-borne mushrooms, two slices of ham, 50g of sorghum wine, 750g of pigeon soup and 5 cloves.
Practice: clean the pigeon, cut it open from the back, and then cut it three times. Put the pigeon belly up into a stew pot, spread ham slices and mushrooms, and add seasoning and pigeon soup. Put a small cup filled with sorghum liquor and cloves in the bowl, seal it with a lid, and take it out after steaming for 2 hours.
Practice of pigeon balls with thousand island juice
Ingredients: pigeon leg meat 450g mustard heart 1 1 Thousand Island juice 1 0g chopped garlic 2g pigeon powder 5g pepper 1 5g salt 5g sesame oil1g.
Practice: Slice pigeon leg meat, add salt, monosodium glutamate, raw powder, edible powder and water for 20 minutes, and smooth it into balls in 40% hot oil; Leave the bottom oil in the pan, add a little garlic and Thousand Island juice, then add pigeon balls, add soup, salt, pigeon powder, sesame oil and pepper, thicken the pan and put it on the plate; After boiling the mustard heart in water, leave a little base oil in the pot, add the mustard heart to the cooking wine and stir-fry the soup slightly, and then put the pigeon balls in the pot.
Practice of Stewing Double Pigeon Soup with American Ginseng
Ingredients: American ginseng16g, 2 medium young pigeons, 200g lean meat and 20g round meat.
Practice:
1, American ginseng is bought in a Chinese medicine shop, and the clerk is asked to cut it into small pieces.
2, the squab is handled well, the original lean meat.
3. Boil a wok of water, put the squab and lean meat into a wok and pick them up immediately. Put them down in a larger saucepan, add round meat, inject more than half of the pot of boiling water, cover the original pot and stew for more than 3 hours.
Practice of steaming pigeons with angelica sinensis
Ingredients: 2 pigeons, 30 grams of Angelica sinensis, 2 tablespoons of wine, 2 slices of ginger, sesame oil 1 spoon, and half a teaspoon of salt.
Practice:
1, wash pigeons with hot water and mix with salt.
2. Put Angelica into the bowl and inject boiling water to make the aroma overflow.
3. Put items 1 and/or 2 into a steaming bowl, add wine, ginger and sesame oil, and pour in the pigeon meat soaked in water, then steam in a pot. After steaming on high fire for 1 hour, steam on low fire for half an hour.