Taste: original flavor technology: boiled pigeon kidney-tonifying soup making material: main ingredient: pigeon meat 300g.
Accessories: turtle shell 30g, dogwood 12g, Polygonatum sibiricum 12g, motherwort 15g.
Seasoning: 8g of green onion, 5g of ginger, 3g of salt, and yellow wine 10g to teach you how to make pigeon kidney-tonifying soup, and how to make pigeon kidney-tonifying soup is delicious. After the pigeon is slaughtered, the hair and internal organs are removed and washed for later use.
2. Wash Cornus officinalis, Polygonatum sibiricum and Leonurus heterophyllus, put them into a cloth bag, prick the mouth, break the tortoise shell, put them into the belly of the pigeon, put them into the pot together with the medicine bag, add onion (minced), ginger (minced), salt, yellow wine and appropriate amount of water, cook until the pigeon meat is crisp and rotten, take out the medicine bag, and eat the pigeon with soup.
Tips-Health Tips:
Suitable for anemia.
Pie-food phase grams:
Carapax Trionycis: Carapax Trionycis should not eat amaranth.
Cornus officinalis: This product is compatible with Radix Platycodi, Radix Saposhnikoviae and Radix Stephaniae Tetrandrae.
Polygonatum sibiricum: Huangjing avoids sour and cold food.
The practice of Yuntuige Soup introduces the cuisine and its efficacy in detail: prescriptions for invigorating qi and blood and prescriptions for tonifying deficiency and strengthening the body.
Taste: salty. Technology: making material of boiled pigeon soup with cloud legs. Material: squab 600g.
Accessories: 50 grams of ham and 50 grams of chicken.
Seasoning: 3g of salt, 2g of monosodium glutamate, 20g of cooking wine, 0g of onion15g, and 0g of ginger15g teach you how to make pigeon soup with cloud legs, and how to make pigeon soup with cloud legs is delicious.
2. Blanch the squab in a boiling water pot, take it out, wash and drain it, and put it in a plate;
3. Add cooking wine and appropriate amount of onion and ginger to the pigeon, and steam it in the drawer until it is 70% mature;
4. Take out the squab, decant the original juice for later use, and remove the big and small bones;
5. Put the pigeon meat on one side of the soup bowl and the cloud leg pieces on the other side;
6. Chop the chicken into paste, put it in a bowl, add cold water, onion and ginger, and squeeze out the blood;
7. Pour the broth into the pot, add the raw juice, pigeon bone, chicken paste, salt and monosodium glutamate, and filter the soup residue after the soup is suspended;
8. Pour the clear soup into the soup bowl filled with pigeon meat, cover it, steam it in the drawer and take it out. Tips for making pigeon soup with cloud legs: this product needs about 500 grams of broth. The method of crispy pigeon introduces the cuisines and their effects in detail: the formula of invigorating qi and blood, the formula of strengthening brain and improving intelligence.
Taste: Fried and roasted technology: fried crispy pigeon. Materials: main ingredients: pigeon meat 1500g.
Seasoning: lettuce10g, onion10g, ginger10g, cinnamon powder 5g, star anise 3g, pepper 3g, fennel seed 3g, cooking wine10g, salt10g, salt and pepper. Wash lettuce leaves and blanch them with boiling water.
2. Heat the oil in the pan, take out the onion, ginger and spice of the pigeon, drain the juice, fry in the oil pan until the skin is crisp, cut into pieces, put it on a plate, and enclose it with vegetable leaves; Put the salt and pepper into two small plates and serve together. Tips for making crispy squab: Because of the frying process, you need to prepare about1500g of vegetable oil. The practice of spiced squab introduces the cuisine and its efficacy in detail: the formula of Beijing cuisine for invigorating qi and blood, and the formula of tonifying deficiency and strengthening the body.
Taste: spiced craft: braised spiced pigeon making material: main ingredient: pigeon meat 600g.
Seasoning: 5g of pepper, 4g of star anise, 4g of fennel seed, 3g of cinnamon, 5g of cooking wine, 3g of soy sauce 10g, 3g of sugar and 2g of sesame oil teach you how to make spiced squab, which is delicious. Cut the pigeon open, take out its internal organs and claws, cook it thoroughly with boiling water, pour off the water, put on a proper amount of clear soup and add pepper.