Pigeon 1 bird, a dozen mushrooms, 20 dried lotus seeds, 20 medlar, 5 ginger slices, a proper amount of pepper monosodium glutamate salt and a handful of vermicelli.

Practice:

1, slaughter a washed squab and blanch it.

2, drowning pigeons, lotus seeds, mushrooms, ginger slices into the pot and add water.

3. Cook the pigeon lotus seeds on medium and small fire until they are soft and rotten, then add Lycium barbarum and cook for 10 minute, and the whole process takes about 2.5-3 hours.

4. Soak a handful of vermicelli in warm water for 5 minutes, cook the soaked vermicelli in pigeon soup and season with salt, pepper and monosodium glutamate.

Pigeons and what is good for soup: Sydney pigeon soup material:

Pigeon 1 bird, Sydney 1 bird, candied dates 1 bird, 20 pieces of Lycium barbarum, longan meat10-5 pieces, 2 pieces of ginger, and a proper amount of salt.

Practice:

1, prepare materials, core Sydney and cut into pieces.

2. Wash all the materials and put them in a stew, add cold water, stew for 2 hours, and add salt.

3, stew it.

Pigeons and what is good for soup: nourishing pigeon soup materials:

Pigeons 1 piece, pigeon soup package 1 package, a few slices of ginger and a little salt.

Practice:

1, you can buy ready-made soup packets, which contain medlar, red dates, yam, coix seed, flower beans, lily, longan, mushrooms, cinnamon and dried ginger.

2. Wash the pigeons and put them in the pot to get rid of the smell.

3. Put the pigeons that have passed the water into the casserole, add the soup package, add water without the pigeons, and simmer for about two hours.

4. Add a little salt to taste before cooking. Slow stew, good rich flavor.

Pigeon and what's good for soup: Pigbelly Pigeon Soup Material:

Pork tripe 1 piece, squab 1 piece, glutinous rice 50g, ginger 80g, yellow rice wine 80g, brown sugar 50g, red dates 150g and angelica 4 pieces.

Practice:

1, clean glutinous rice and soak it in advance 1 hour, shred ginger, clean red dates and angelica sinensis.

2. Wash the pig's belly with flour inside and outside, and clean the internal organs of the squab.

3. Put the soaked glutinous rice into the belly of the young pigeon, add 1/3 shredded ginger and 10 red dates into the belly of the young pigeon.

4. Then put the squab into the pig's belly, and put 1/2 red dates and 1/3 shredded ginger into the pig's belly.

5. Sew the mouth of the pig's belly with needle and thread, put the packed pig's belly into the soup pot, add appropriate amount of water, and boil it together for 5 minutes, then boil out the impurities in the pig's belly and squab and clean it.

6. Put the cleaned pork belly, angelica, the remaining ginger and red dates into a pressure cooker and add appropriate amount of water.

7. Cover the pot and cook over high fire. After the pressure cooker starts to steam (chirping), cook over high fire for 20 minutes. Turn off the fire.

8. After the pressure cooker is exhausted, open the lid and add yellow wine and appropriate amount of brown sugar according to personal taste. Cover the lid again and press it for another 20 minutes with high fire. After the pressure cooker is exhausted, it can be cooked.

Pigeons and what is good for making soup: Cordyceps, Hericium erinaceus and pigeon soup materials;

Hericium erinaceus 15g, dried cordyceps 15g, lotus seeds 20g, red dates 15g, squab 1 piece, ginger 1 piece.

Practice:

1, Hericium erinaceus soaked in rice washing water for 2 hours, repeatedly squeezed and washed.

2. If dried cordyceps flowers are used, they can be soaked in clear water for 5 minutes and cleaned.

3, lotus seeds are also soaked for 5 minutes, cleaned, squab flying water (scalded in boiling water), cleaned, and placed in an electric casserole.

4. Shredded Hericium erinaceus and other ingredients are put into Supor electric casserole, and appropriate amount of purified water is added. The electric casserole selects the "soup making" function for a 2.5-hour soup making trip.

5. After 2.5 hours, the "soup making" is finished, and the function of "heat preservation" is directly transferred, so that you can drink warm soup at any time. When drinking, add some salt to taste according to your own taste, and you can eat it.

Pigeons and what is good for soup: stewed pigeon soup materials:

Pigeon 1 one, red dates 20g, medlar 30g, astragalus 15g, water 750ml, salt 1 spoon.

Practice:

1, prepare all the materials, wash the other materials except Lycium barbarum and put them together in the stew pot.

2. Add clean water, steam the oven, fill the water tank with water, and choose the steaming mode of the steaming oven.

3. Cover the saucepan, put it in the lower layer of the steaming oven and start steaming for 70 minutes.

4. After 70 minutes, take out the saucepan and add Lycium barbarum. Then put the saucepan into the steam oven, continue steaming for 10 minute, and take out and season with salt.

Pigeons and what's good for soup: jujube and pigeon soup materials;

Pigeon 1 bird, jujube 10, medlar 20, salt spoon, sesame oil 1 2 spoon, onion1segment.

Practice:

1, clean the pigeons, then rinse them with clear water, boil a pot of water, blanch the pigeons and clean them, put the treated pigeons in the pot, add the chopped onion and ginger slices, add more than half of the pot of water and fire. The red dates and medlar are soaked in clear water in advance.

2. When the water in the pot boils, beat out the floating foam in the pot with a large spoon, add jujube and simmer slowly for 2 hours.

3. After 2 hours, the pigeons are basically stewed. Put the soaked Lycium barbarum into the pot, add 1 teaspoon of salt and a few drops of sesame oil, and then stew for 15 minutes.

4. After 15 minutes, you can turn off the fire and eat soup and meat.

Pigeons and what is good for soup: yam stewed pigeon materials:

Pigeon 1 piece, yam 1 strip, lily, 5 red dates, coix seed, medlar, cooking wine, salt and ginger.

Practice:

1, clean the pigeons, drain the water for later use, clean the old ginger and cut it into pieces for later use; Cut the yam into large pieces for use.

2. Put the pigeons in the casserole and add the prepared ingredients such as medlar, ginger slices, yam, coix seed and cooking wine.

3. Add a proper amount of water, boil over high fire for 20 minutes, then stew over low fire for more than 40 minutes, and the delicious stewed pigeon can be eaten.