Recipe for stewed pigeon with Gastrodia elata

Materials: squab · 1 Gastrodia elata · 5 grams of ham · 10 grams of chives · 3 sticks of ginger · 1 small piece

Seasoning: stock · 3 tablespoons cooking wine · 1 teaspoon refined salt · 1 teaspoon monosodium glutamate · small spoon

Method:

1. Kill the pigeons, wash them and put them into boiling water Blanch; slice the ham; wash and tie the green onions; wash and slice the ginger;

2. Put the pigeon, ham, gastrodia, stock, cooking wine, green onion knots, and ginger into a bowl, and steam in a steamer for 2 hours , take it out, remove the onions and ginger, add salt and MSG to taste and serve.

Features: delicious taste, extinguishing wind and relieving spasm.

How to stew squab with white fungus and tangerine peel

Ingredients: 2 squab (each weighs about 400 grams), 100 grams of white fungus, 10 grams of dried tangerine peel, 10 grams of refined salt, MSG 5 grams, 2 grams of chicken essence, 750 grams of stock

Preparation method:

Slaughter and wash the squab, chop into pieces, boil in boiling water for 2 minutes, rinse with water. , put into a soup bowl. Wash and cut the water-frozen white fungus into pieces, put it into a pot of boiling water for a while, then put it into the soup bowl, then put in the water-frozen tangerine peel, put the pot on medium heat, bring the stock to a boil, and add refined salt. , MSG, and chicken essence, pour into a soup bowl, steam over high heat for 30 minutes, until cooked.

Features: fresh taste, nourishing yin and lungs

How to cook pigeon stewed with cordyceps

Ingredients: squab, lotus seeds, ginger, snow fungus, longan meat, yam, cordyceps and snow fungus

Method: first peel Wash the good squab, put it in boiling water, remove the water and set aside; soak the lotus seeds in warm water and remove the skin, soak and wash the snow fungus. Put the squab into a stew pot and add lotus seeds, ginger and snow fungus at the same time. Put ear, longan meat, yam, and cordyceps in a stew pot, cover with water, and simmer for 3 hours. Season to taste before eating.

Functions: Tonify qi and blood, strengthen the spleen and stomach, and nourish the kidneys. Dispelling wind, suitable for kidney deficiency and strain, premature ejaculation, forgetfulness, insomnia, neurasthenia, etc.

How to make mushrooms and pigeons

Ingredients: pigeons, mushrooms, oil, salt, soy sauce, cooking wine, sugar, Broth, green onions, ginger, garlic slices, Sichuan peppercorns, aniseed, MSG, sesame oil

Method: Pick and wash the pigeons, chop them into pieces, soak the mushrooms and remove the roots, wash them (wash more times) Heat a small amount of oil in the pot, add pigeon cubes and stir-fry until they change color, add mushrooms, salt, soy sauce, and cooking wine and stir-fry for a while, then add a little sugar, broth, green onions, ginger, garlic slices, pepper, and garlic. After stewing, add MSG and drizzle with sesame oil and serve.

How to make fragrant whole pigeons

Ingredients: 1 fat and tender hen pigeon, 2 shiitake mushrooms, and ham. 2 slices of meat, 50 grams of sorghum wine, 750 grams of pigeon soup, 5 clove seeds.

Method: Clean the pigeon, cut it open from the back, then cut it into 3 slices, put the pigeon belly upward and stew it. Place the ham slices and mushrooms on the bowl, add seasonings and pigeon soup.

Put a small cup containing sorghum wine and cloves into the bowl, seal it tightly, and steam for 2 hours. Remove the small cup from the bowl. Serve.

Recipe for Thousand Island Sauce Pigeon Balls

Ingredients: 450 grams of pigeon leg meat, 11 mustard hearts, 10 grams of Thousand Island Sauce, 2 grams of minced pigeon powder, 5 grams of pepper, 1 gram.

5 grams of salt and 1 gram of sesame oil

Method: Slice pigeon leg meat, add salt, monosodium glutamate, cornstarch, food powder and water and marinate for 20 minutes, then simmer in 40% hot oil until mature balls; leave the bottom oil in the pot, add a little minced garlic and Thousand Island juice, then put the pigeon balls, add soup, salt, pigeon powder, sesame oil, pepper, thicken the oil pan, put it on a plate; mustard hearts After blanching, put a little oil in the pot, add mustard greens, cooking wine, and gravy soup to stir-fry briefly, then put the pigeon balls on the side of the pot.