Pigeon meat is delicious and nutritious, and it also has a certain auxiliary medical function. As the old saying goes, "One pigeon is better than nine chickens" describes that pigeons have high nutritional value. There are many essential amino acids in protein contained in pigeon meat, and the digestion and absorption rate of these amino acids is over 95%. Therefore, it has the functions of restoring physical strength, healing wounds, and enhancing brain power and vision for the elderly, the physically weak, the patients undergoing surgery, pregnant women and children. Pigeons (4-week-old pigeons) have better nutrition. The common Chinese and foreign cooking methods are introduced as follows:

First, fried squab

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

Processing method: Slaughter a young pigeon, unhairing and eviscerating it, split it in two from the back, put it in boiling water at 100℃ for about 10 min, take it out, cool it thoroughly, and soak it in seasoning for about 1 hour. The seasoning is made by mixing salt, soy sauce, sugar, wine, onion and Jiang Mo. It is required that the pigeon can be immersed in seasoning both inside and outside, so it needs to be turned over twice in the middle, and the eggs are broken, mixed with starch to form a paste and smeared on the pigeon skin; Then sprinkle with bread crumbs, put them in a heated peanut oil pot and fry them. The fire should not be too strong. When they are fried to golden brown, they can be served on a plate dipped in pepper and salt.

Preparation method of pepper salt: take 5g of pepper and 0/0g of salt/kloc-0, put it in an iron pan, bake it with low fire, take it out, mash it, grind it and dip it in.

Second, braised pigeon in oil

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

Processing method: 2 young pigeons are slaughtered, unhairing and eviscerating, each pigeon is cut from the back and divided into two parts, and the pigeon meat is tapped with the back of a knife to make the meat fiber soft. Break the egg, mix the yolk and 2 tablespoons of starch, spread it on the pigeon meat, fry it in a heated oil pan until it turns yellow, and take it out.

In another deep pot, put boiling water 1 bowl, add sugar10g, 2 tbsps of soy sauce, 2 tbsps of wine, onion ginger and pepper powder, and a little salt. Put the fried pigeon meat in the pot and stew it. When the meat is tender, dry the original 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 the water. Add vinegar into maltose, mix well, spread it on pigeon skin, put it in a hot oil pan and fry it until golden brown, and tear it with your hands while it is hot, which has a special flavor.

Fourth, the imperial concubine pigeon

Ingredients: 500g of 2 young pigeons, 0/00g of bamboo shoots/kloc-,soy sauce, yellow wine, onion, ginger, raw flour, salt, peanut oil and 5 mushrooms.

Processing method: after the pigeon is slaughtered, the hair and internal organs are removed, rinsed and cleaned, cut into large pieces, added with soy sauce, wine, sugar and salt, and soaked 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 the 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 cornmeal before eating.

5. Bake squab

Ingredients: 500g young pigeons, 500g raw oil, black pepper, raw flour, refined salt, sugar, soy sauce, tomato sauce and onion.

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

Six, steamed pigeon

Ingredients: 500g squab 1 bird, 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. Cut onion and ginger into pieces. Pigeons are cleaned by removing hair and internal organs, cut into 4 pieces, add onion, ginger, wine and salt, marinate for half an hour, put the marinated pigeon pieces in a basin, put the golden needle, auricularia auricula and shiitake mushrooms in a steamer with boiling water, steam for about 12~ 15 minutes, take them out and pour some sesame oil on them, and serve.

Seven or three pot squab

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 together with the auxiliary materials, and (without water) cook the soup in the pot with slow fire to dry.

Eight, braised pigeon

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

Processing method: cut the squab into pieces, add ginger slices, onion, pepper, soy sauce, salt, water and star anise into the pot, cook until 80% rotten, and then eat it. Sprinkle 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: clean squab, remove head, feet and internal organs, cut into pieces, boil in a pot for two minutes, take out, put in a jar, then add onion, ginger and wine, steam with strong fire until the meat is rotten, and take out. Potatoes are cooked and mashed into mud for use.

Put the steamed pigeon pieces into a pot of 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, lemon 1 piece, soy sauce, wine, sugar, salad oil and sesame oil.

Processing method: Pigeons are unhaired, washed and eviscerated, marinated in soy sauce for 15 minutes, then the salad oil is poured into the pot, the pigeons are put in and fried until golden brown. Add wine, soup, sugar, sesame oil, lemon juice and soy sauce, simmer for 15 minutes, put the pigeon in a plate, pour the lemon juice on the pigeon meat, and pour the juice in the pot on the pigeon, which has a special flavor.

Xi. Steamed pigeon with medlar

Materials; Pigeon 1 bird, 20 grams of Lycium barbarum, ginger, wine and salt.

Processing method: After the pigeon is suffocated, it is scalded with boiling water to remove hair, remove internal organs and wash.

Put Lycium barbarum, ginger, yellow rice wine and pigeons in the steaming cup, and add water to soak the pigeons.

Put water in the steamer, put the steamer in, steam for 90 minutes until the pigeon meat is soft, then turn off the fire. When it is slightly cold, take it out and eat it.

Twelve, fried pigeon balls

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

Processing method: the steamed pigeon is peeled and boned, made into meat stuffing, added with cream, soy sauce, monosodium glutamate and celery powder, mixed well and kneaded into meatballs, fried in oil pan until golden brown, and served.

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: the pigeon meat is shredded and mixed with egg white and raw flour. Put100g peanut oil in the pot, cook until it is 80% ripe, add pigeon shreds, fry until the color turns white, take it out immediately, and drain off the excess oil.

Leave three tablespoons 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, and serve in a pot.

Fourteen, tender pigeon meat

Ingredients: pigeon breast 1 piece, cucumber, carrot, bamboo shoots and onions, 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 the fire, pick them up, leave three tablespoons of oil in the pot, stir-fry onions, add carrots, cucumbers, bamboo shoots and pigeon slices, add a little salt, thicken them with starch, and then take off the pot and eat while it is hot.

Fifteen, Angelica pigeon

Materials: 2 pigeons, angelica 1 money, wine, ginger, salt and sesame oil.

Processing method: Angelica sinensis is put into a bowl and boiled water is injected to make the aroma overflow. Put pigeons and angelica into a steaming bowl, add wine, ginger and sesame oil, pour them into the submerged pigeons, steam them in a steamer, and steam them on low heat for half an hour after a big fire.

Sixteen, velvet antler pigeon soup

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

Processing method: add water1000g to the meat pigeon, and cook with slow fire until the water is half. After the antler is brewed with boiling water, it is mixed with the pigeon meat to stew cooked food.

Seventeen, ginseng steamed pigeon

Ingredients: pigeon 1 piece, ginseng10g, asparagus15g, 6 quail eggs, and half a bowl of old wine.

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

18. Stewed pigeon with Cordyceps sinensis

Ingredients: meat pigeon 1 piece, lean pork100g, 3 scallions, 50g of ginger, 0/00g of water1000g, 3 bunches of cordyceps sinensis, 3 slices of ham, half a bowl of old wine and a little salt.

Processing method: mix the above ingredients and stew.

Nineteen, wolfberry pigeons

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

Processing method: mix the above materials and stew.

Twenty, stewed pigeon with Huai Qi

Ingredients: Dioscorea opposita and Lycium barbarum each 1 5g, young pigeon or adult pigeon1each, ginger, wine and salt.

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

Twenty-two, crispy pigeon

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

Processing method: Wash pigeons, drain water, smear the whole body with yellow wine, cut pigeon meat into cubes, and fully mix with salt, pepper, onion, ginger, garlic and other crumbs, and stop for half an hour. Beat the eggs and mix them into the pigeons, then coat them with raw flour. Put peanut oil1000g in the pan, heat the iron pan, put all the pigeon pieces in, fry them until golden brown with slow fire, drain off the remaining oil, add tomato slices to the plate, dip pepper and salt in it while it is hot, and eat it while it is hot.

Twenty-three, steamed pigeon powder

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

Processing method: the pigeon meat is cut into long blocks, the pork belly is cut into the same size as the pigeon meat, mixed with wine, then added with salt, soy sauce, pepper, sesame oil, marinated for 10 minute, mixed with steamed meat powder (rice flour), oiled at the bottom of the steaming bowl, with the pork belly facing down and placed in the bowl, and the pork belly is placed 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 pot.

Twenty-four, five sesame pigeons

Ingredients: Fat pigeon 1 only weighing 500g, onion, ginger, wine, fennel, pepper, cinnamon, dried tangerine peel, licorice, salt, soy sauce, sugar, peanut oil1000g.

Processing method: Pigeon is eviscerated, washed and drained. Spice, salt, soy sauce, onion, ginger, etc. are applied to pigeon body, pickled for 2 hours, and turned at any time. Put the marinated pigeons in a deep pot, add1000g peanut oil, and leave the pot uncovered. Heat until the oil boils for 5 minutes, turn off the fire, stop for 5 minutes, take the pigeons out, let them cool and boil in an oil pan for 3 minutes, then take them out immediately and serve them on a plate.

Twenty-five, glutinous rice buckle pigeon

Ingredients: Fat pigeon 1 only weighs 500g, glutinous rice100g is soaked for 4 hours, pork belly150g is diced, 2 mushrooms are soaked in Kamikiri diced, 25g of dried shrimps are soaked and chopped, diced bamboo shoots are cooked and diced, salt, soy sauce, sesame oil, pepper, onion, ginger and wine.

Processing method: Wash the pigeon, drain it, coat the whole body with wine, marinate it with seasoning for 2 hours, put the pigeon back down, separate its abdomen, spread it flat, put it in a big bowl, mix glutinous rice, pork belly, mushrooms, dried shrimps, diced bamboo shoots and soy sauce, spread it on the pigeon meat, and steam it in a steamer with high fire 1 hour. Buckle the pigeon out with a plate and eat it. You don't need to add salt to glutinous rice, just add salinity with marinade.

Twenty-six, sauce pigeons

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

Processing method: the pigeon is eviscerated, washed, and the fishy smell is removed with hot water. Onion, ginger, sugar, soy sauce and wine are added to the pigeon meat. Cook in the pot for 40 minutes, turn it over at any time, scoop up the pieces and put them on a plate, and serve with sesame oil.