Stewed pigeon soup

Ingredients:

1 pigeon, 2-3 mushrooms, 3 fungus, half a yam, 5-8 red dates, A little wolfberry, ginger, green onions, cooking wine

Method:

1. Pour boiling water, add a little cooking wine to the water, put the pigeons in, remove the blood and foam, take it out and set aside;

2. Heat the water in a casserole until it boils, add ginger slices, green onions, red dates, mushrooms and pigeons, turn to low heat and simmer for 1 and a half hours;

3. 1 and a half After an hour, add the wolfberry and fungus, and simmer for another 20 minutes;

4. Peel the yam, cut into pieces, and simmer over low heat for 20 minutes until the yam is crispy. Add salt to taste.

The auxiliary ingredients can be added or subtracted according to your own preferences. The taste is light, which is very suitable for spring nourishment.

Ingredients for wolfberry stewed pigeon:

1 pigeon, 20 grams of wolfberry, appropriate amount of salt

Method:

1. Clean the pigeons , use kitchen shears to cut into large pieces.

2. Add an appropriate amount of water to the ceramic pot, bring it to a boil, add the pigeon meat pieces, wait until the water boils, and skim off the foam on the surface.

3. Add wolfberry, simmer slowly for about 1 hour, add appropriate amount of salt and simmer briefly

Recipe for Asparagus and Yuzhu Old Pigeon Soup:

1. Cut up the old pigeon and remove its internal organs.

2. The old pigeon can be whole or cut into pieces, then blanch it in a pot of boiling water, wash away the blood, and drain it for later use.

3. Wash Adenophora and Polygonatum odorifera and set aside.

4. Cut the lean pork into small pieces and set aside.

5. Put the above ingredients and ginger slices into a casserole, cover and bring to a boil over high heat. Simmer over low heat for about 1.2 hours. Add appropriate amount of salt and season. Serve.

Efficacy:

Nourishes yin and replenishes qi, clears heat and detoxifies, nourishes the lungs, promotes body fluids and moisturizes dryness.

Ingredients for tremella and pigeon soup:

Pigeon, ginger slices, tremella, vinegar, salt

Method:

1. Soak dried tremella For at least 30 minutes, cut the pigeon meat into small pieces;

2. Add the pigeon and ginger slices and simmer over medium heat for about 40 minutes.

3. Add white fungus and simmer for about 30 minutes. Add salt and a little vinegar.

Ingredients for corn stewed pigeon:

2 clean pigeons, 2 ears of tender corn, 50 grams each of water-coated fungus and pork, 15 grams of ginger, 10 grams of green onions, and 15 grams of cooking wine grams, 3 grams of refined salt, 2 grams of MSG, 0.5 grams of pepper, 800 grams of soup, 15 grams of vegetable oil.

Method:

1. Chop the corn into strips and tear the fungus into small pieces. Cut the pork into pieces, clean the pigeon, chop off the feet, blanch it in a pot of boiling water and take it out. Heat the oil in the pot, add fluffed green onions and ginger to make them fragrant, cook in cooking wine and add soup. Add the pork cubes and bring to a boil, simmering for about 15 minutes.

2. Remove the pork pieces, green onions and ginger and do not use them. Add pigeon meat, bring to a boil, and stew until cooked. Add the fungus and stew slightly.

3. Add corn segments, refined salt, bring to a boil, and simmer until cooked. Add MSG and pepper, take it out of the pot and put it into a soup bowl and serve.

Tips:

Features

The pigeon meat is crispy, the corn is soft and tender, the soup is delicious and nutritious.

Efficacy

Pigeon meat is rich in protein and has very little fat content, making it easier to digest and absorb. Traditional Chinese medicine believes that pigeon meat is sweet, salty and neutral in nature. It enters the liver and kidney meridians and has the functions of nourishing the liver and kidneys, replenishing qi and blood, dispelling wind and detoxifying. Women often eat pigeon meat to regulate qi and blood and improve sexual desire. Corn has high nutritional value and is one of the foods for health and longevity. It has the functions of regulating the stomach, lowering blood lipids, strengthening the brain and improving intelligence, and preventing and fighting cancer. The glutathione contained has the function of restoring youth and delaying aging. Fungus is rich in nutrients. It is not only a wonderful product for replenishing blood and rejuvenating the skin, but also a good medicine for losing weight. The lecithin contained in it plays the role of anti-aging and prolonging youth. This dish is rich in nutrients and is a nourishing and health-care dish for women.

Operational Tips

Blank pigeons over high heat to prevent their nutrients from being lost in the water. Use low heat when stewing.

Ingredients for braised pigeon with mushrooms:

Pigeon, mushrooms, ginger slices, green onions, cooking wine, wolfberry

Method:

Steps 1: Wash and dry the squab after slaughtering; wash and soak the mushrooms and squeeze out the water (you can carve a cross pattern on them for appearance).

Step 2: Boil the water in the casserole, put the squab in and boil all the blood and fish it out (also called water and flying water).

Step 3: Pour an appropriate amount of cold water into the casserole, then add squab, ginger slices, green onion segments and 1 tablespoon of cooking wine. Bring to a boil over high heat and simmer over low heat for 1 and a half hours;

Step 4: Place the mushrooms in the casserole and continue to simmer over low heat for half an hour, then add the soaked wolfberry and turn off the heat after about 10 minutes.

Step 5: Finally add an appropriate amount of salt, sprinkle with chopped green onion and it’s done! Tips: Pigeons are small in size, so do not put too much water in the casserole, otherwise the soup will not taste fragrant; the cooking time should not exceed 2 and a half hours, otherwise the pigeon meat will stew.

Ingredients for pigeon soup with lotus root and tangerine peel:

Main ingredients: 400g young pigeon, 300g lotus root,

Accessory ingredients: 3g tangerine peel, dates (dried) 5 grams, seasoning: 4 grams of ginger, 3 grams of salt

Method:

1. Wash the lotus root and cut into large pieces;

2. Wash the tangerine peel

3. Slaughter and clean the squabs and scald them with boiling water;

4. Wash, peel and slice the old ginger;

5. Wash the red dates Remove the core;

6. Put the squab, lotus root, tangerine peel, red dates, and old ginger into a pot of boiling water, simmer over low heat for about 3 hours, and add salt to taste.

Tips:

Health tips:

Ripe lotus root is slightly warm in nature and has the effects of nourishing blood, strengthening the spleen and appetizing; tangerine peel promotes qi and strengthens the spleen, and red dates Replenish qi and blood.

Foods that conflict with each other:

Tangerine peel: Chenpi should not be used with Pinellia ternata and Nanxing; it should not be used with warming and fragrant medicines.