Pigeon soup practice is as follows:
1. Pigeon slaughtered clean and blanched in hot water
2. Preparation of herbs: Codonopsis, Astragalus, cinnamon meat, Chinese wolfberries
3. Preparation of red jujubes and jujubes
4. Clean herbs
5. Blanching pigeon into the casserole dish filled with water
6. . add cleaned herbs and red dates
7. add the right amount of lean meat shreds
8. cover the lid and boil on high heat and then change to low heat for 1 hour
9. turn off the fire and add salt to taste
Question 2: How to stew pigeon soup? What ingredients to add? Chinese wolfberry pigeon soup beautiful soup beautiful soup in the herbal ingredients list: salvia 5g Angelica dahurica 5g Codonopsis pilosula 5g lentil 10g goji 枸杞10g Coix lacryma 40g jujubes 25g yam 5g lily 5g lotus 5g These are very beneficial to women's nourishment of the herbs, like to make soup should be prepared often yo. Also need some seasoning: 10g scallion ginger 10g salt a little production method: the various herbs washed; scallion ginger cut section spare; fresh pigeon washed. Whole pigeon boiled in cold water (fly water), remove the blood and spare. Pigeon in a casserole water flooded, pot onion and ginger and a variety of herbs to boil and then switch to the fire continue to simmer for 1 hour. Season with salt and serve with meat and soup. Production time: about 1.5 hours
Question 3: What can I put in pigeon soup? Method:
1). Wash the pigeon, put it inside the boiling water, add some cooking wine, remove the blood, fish it out and wash it.
2). Put ginger, scallion, wolfberry, red dates stewed on low heat for 1.5 hours.
3). Yam shaved skin, cut stick knife block, soaked black fungus, quail eggs like boiled eggs cooked, peeled.
4). Pricked with chopsticks, more crispy, add quail eggs and black fungus.
5). Simmer for 20 minutes, add the yam, and then simmer until the yam is crispy, salt, chicken seasoning can be.
Note:
1). Stew soup pigeon to buy slightly older, buy when you can let the pigeon seller to pick for you.
2). Red dates and wolfberries can not put too much, the right amount can be, otherwise it will become a sweet soup oh.
3). Inside the dressing can be added or subtracted according to their own preferences, or put other, such as mushrooms ah.
4). Supermarkets sell the kind of stewed pigeon soup with the package of herbs, it is best to use a packet several times, oh, or stewed out of a taste of medicine, the general do not like to drink it
Problem 4: Boil pigeon soup put what materials Boil pigeon soup:
Pigeon, Chinese yam, ginseng, Chinese wolfberries, jujubes
Huaibai yam, ginseng, jujubes: complementary gas benefit the spleen and stomach, Chinese wolfberries, complementary liver and kidneys, bright eyes.
As long as the boiling time is enough, the delicious flavor of the soup will naturally overflow.
Pigeon and fungus soup: pigeon half, fungus 15g, cooked meat and drink soup. This soup is most suitable for summer drinking, tonic gas benefit spleen and stomach, water elimination noma, young and old; but the fever should not be
Problem 5: Pigeon with some of the seasoning stew soup is better Meat and pigeon meat flavor, rich in nutrients, and a certain degree of auxiliary medical effects. The old saying that "a pigeon is better than nine chickens" is to describe the higher nutritional value of pigeon, pigeon meat contains protein with 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 surgery, pregnant women and children have to restore physical strength, healing wounds, and to enhance the brain and eyesight function. Milk pigeon (refers to 4 weeks old young pigeon) nutrition is better. Now the common Chinese and foreign edible cooking methods are introduced as follows:
A deep-fried pigeon
Materials: 500 grams of pigeon 1, 1 egg; starch, breadcrumbs, soy sauce, wine, sugar, salt, onion and ginger, pepper salt, peanut oil or soybean oil 250 grams.
Processing method: pigeon a slaughter, remove the hair, remove the viscera, from the spine in two, into the 100 ℃ boiling water to cook for about 10 minutes, take out the cool, put in the seasoning immersed in about 1 hour. Seasoning with salt, soy sauce, sugar, wine, onion, ginger and mixed. Requirements for pigeons inside and outside the body can be immersed in seasoning, so in the middle of the need to turn twice, take the egg broken, add starch mixed into a paste volts, coated in pigeon body skin; then sprinkle bread crumbs, into the heated peanut oil pan frying, the fire can not be too strong, deep-fried to the appearance of a golden yellow can be installed in the plate dipped in pepper salt to eat.
Pepper salt method: take 5 grams of pepper, 10 grams of salt, placed in an iron pot with a slight fire Pei drying, take out the pounding and research fine dipping.
Second, stewed pigeon
Ingredients: 2 pigeons 500 grams, 2 eggs, 250 grams of raw oil or soybean oil, soy sauce, salt, sugar, yellow wine, cornstarch, green onions, ginger, pepper.
Processing method: 2 pigeons slaughtered, dehairing, remove internal organs, each from the back of the spine cut in two, with the back of the knife gently hit the pigeon meat to make the meat fiber soft. The egg is broken and the yolk is mixed with 2 tablespoons of starch, coated in pigeon meat, put into a heated frying pan and fried to yellow, remove.
Another deep pot, put 1 bowl of boiling water, add 10 grams of sugar, 2 tablespoons of soy sauce, 2 tablespoons of wine, green onions, ginger and pepper, a little salt, the fried pigeon meat into the pot to stew, until the meat is soft and tender, the original juice to collect dry, poured on the pigeon meat can be served.
Third, crispy pigeon
Ingredients: 500 grams of pigeon 2, 50 grams of maltose, 5 grams of vinegar, 250 grams of oil or soybean oil, 200 grams of marinade.
Marinade ingredients: star anise, licorice, cinnamon, cloves, green onion, ginger, wine and 200g of water.
Processing method: the first marinade with good, boil half an hour off the fire, the pigeon into the brine soaked for half an hour, take out and drain the water. Vinegar added to maltose in the mix, coated in pigeon skin, to be skin air-drying into the hot frying pan fried to golden brown, while hot, hand-torn to eat, a unique flavor.
Fourth, pigeon with toffee
Ingredients: 500 grams of pigeon 2, 100 grams of bamboo shoots, soy sauce, soy sauce, wine, green onions, ginger, cornstarch, salt, peanut oil, and 5 mushrooms.
Processing method: pigeon slaughtered, remove the hair and internal organs, rinse clean, cut into large pieces, add soy sauce, wine, sugar, salt, mix well soaked for half an hour. Bamboo shoots cut into rhombus, mushrooms cut into strips, standby.
Take 50 grams of peanut oil, into the iron skillet hot, first into the onion, ginger and then cut into pieces of pigeon fried until the meat becomes cooked, and then add bamboo shoots and mushrooms stir-fried, add a small amount of broth and then moved to the casserole, cooked over moderate heat for half an hour, the middle of the flip 2 ~ 3 times, add monosodium glutamate and a little cornstarch before eating.
V. h pigeon
Ingredients: 500 grams of pigeon 2, 500 grams of raw oil, black pepper, cornstarch, salt, sugar, soy sauce, ketchup and onions.
Processing method: kill the pigeon and remove the viscera, blow dry, inside and outside the soy sauce, marinate for half an hour, put in a frying pan and fry for 2 minutes when golden brown, leave a little oil in the pan, put in the onion cut into julienne and fry slightly. Then put the pigeon and other seasoning together in the pan, so that the salt, sugar, lemon juice, pepper, ketchup cooking sauce, evenly coated around the pigeon body.
Six, steamed pigeon
Ingredients: 1 pigeon 500 grams, golden needles, fungus, mushrooms, ham, ginger, green onions, wine, salt and oil.
Processing method: soften and wash the golden needles, fungus, mushrooms, green onion, ginger into minced. Pigeon de-feathered and gutted and washed, cut into 4 slices, add green onion, ginger, wine and salt, marinate for half an hour, put the marinated pigeon pieces in a basin, put the golden needles, fungus and mushrooms in a steamer basket with boiling water, steam for about 12~15 minutes, take out and drizzle with some sesame oil, then you can eat.
Seven, three boiled pigeon
Ingredients: pigeon 2, green onions, ginger, sugar, wine, sesame oil, soy sauce, salt.
Processing method: pigeon cut into pieces, together with the auxiliary ingredients together in a small pot, (without water) with slow fire in the pot of soup can be eaten dry.
Eight, braised pigeon
Ingredients: 2 pigeons, green onions, ginger, soy sauce, star anise, sesame oil and a little salt.
Processing method: the pigeon cut into pieces, into the pot add ginger ...... >>
Question six: boil pigeon soup put what ingredients are good some pigeon soup is particularly nourishing, you can add Codonopsis, Beiqi, jujube, Codonopsis Beiqi are tonic blood, very strong neutral herbs, and pigeon soup is very sweet and good to drink, jujube blood.
Pigeon soup practice is as follows:
1. Pigeon slaughtered clean and blanched in hot water
2. Preparation of herbs: Codonopsis, Astragalus, cinnamon meat, Chinese wolfberries
3. Preparation of red jujubes and jujubes
4. Clean herbs
5. Blanching pigeon into the casserole dish filled with water
6. . add cleaned herbs and red dates
7. Add the appropriate amount of lean meat shredded
8. Cover the lid and boil on high heat and then change to low heat for 1 hour
9. Turn off the heat and add salt to taste
Problem 7: the best recipe for stewed pigeon soup Fresh ginseng with pigeon soup
Ingredients: 1 pigeon, 30 grams of fresh ginseng, 10 red dates
Seasoning: ginger 5 grams of red dates
The best recipe for stewed pigeon soup
Ingredients: pigeon, fresh ginseng 30 grams, 10 red dates
Seasoning: ginger 5 grams of red dates, 10 red dates
Seasoning: 5 grams of ginger, 3 grams of salt, 2 grams of monosodium glutamate (MSG)
Fresh ginseng in pigeon soup
1, pigeon cleaned up; ginseng washed; jujubes washed, remove the core; ginger washed and peeled, cut into slices.
2, pigeon into the boiling water boil blood after fishing.
3, pigeon, ginseng, jujube, ginger together into the pot, and then add the right amount of water, stewed over high heat for 35 minutes until cooked, add salt, monosodium glutamate seasoning can be.
Question 8: What seasoning do you need to put in the pigeon soup Boiled pigeon soup practice is as follows:
1. Pigeon slaughtered clean and blanched in hot water
2. Prepare the herbs: ginseng, Beiqiqi, cinnamon meat, goji berries
3. Preparation of red dates and honey dates
4. Clean herbs
5. Blanch the water of pigeon into the Fill the casserole with water
6. Add cleaned herbs and red dates
7. Add the right amount of shredded lean pork
8. Cover the lid and cook on high heat and then change to low heat for 1 hour
9. Turn off the heat and add salt to taste
Question 9: What seasoning to put in the pigeon soup? Ingredients
Pigeon 2
Red dates moderate amount of food
枸杞 枸杞适量相克食物
dried longan moderate amount
Codonopsis moderate amount of food
Salt moderate amount
Pigeon soup practice
1. Ingredients Figure, pigeon killed wash and remove the viscera, all kinds of medicinal herbs washed and soaked well.
2. Pigeon chopped and all the herbs together into the stew pot, add salt.
3. Pressure cooker water, put a piece of cloth on the bottom of the pot, into the stew pot.
4. Boil on high heat and then stew on medium-low heat for 30 minutes.