Introduction to health care: Pigeon soup is the best nourishing soup that can nourish yin and strengthen yang. It is a soup suitable for men and women. It also has a good health effect on children. Pigeon meat is not only rich in nutrients, but also It also has a certain effect and can prevent and treat many kinds of diseases. It is recorded in "Pigeon" that "there are many colors of pigeon feathers, but white is used as medicine." From ancient times to the present, traditional Chinese medicine believes that pigeon meat can nourish the liver and kidneys, replenish qi and blood, clear away heat and detoxify, produce fluid and quench thirst. and other effects. Modern medicine believes that pigeon meat strengthens the body, provides vitality, strengthens the brain and replenishes the mind, lowers blood pressure, regulates blood sugar in the human body, beautifies the skin, makes the skin white and tender, and prolongs life.

1. Yam and pigeon soup.

Ingredients: One pigeon, a section of yam, 2 to 3 black fungus, and 6 to 7 quail eggs.

Ingredients: 3 red dates, a little wolfberry.

Seasonings: ginger slices, scallions, cooking wine, salt, chicken essence.

Yam and Pigeon Soup:

1. Wash the pigeons, put them into boiling water, add some cooking wine, remove the blood, take them out and wash them.

2. Add ginger slices, green onion segments, wolfberry, and red dates and simmer over low heat for 1.5 hours.

3. Peel the yam, cut into sticks and cubes, soak the black fungus, boil the quail eggs like boiled eggs, and peel them.

4. Prick it with chopsticks. When it is crispy, add quail eggs and black fungus.

5. Simmer over low heat for 20 minutes, add yam, and simmer until the yam is crispy. Season with salt and chicken essence.

Warm tips:

1. Buy slightly older pigeons for stew. When buying, you can ask the pigeon seller to pick them for you.

2. Don’t put too much red dates and wolfberry, just the right amount, otherwise it will become a sweet soup.

2. Make delicious soup with wolfberry and pigeon.

Chinese herbal medicine ingredients list: Adenophora 5g, Angelica dahurica 5g, Codonopsis pilosula 5g, lentils 10g, wolfberry 10g, barley 40g, red dates, 25g yam, 5g lily, 5g lotus seeds, 5g green onion, 10g ginger, 10g, a little salt.

Preparation method:

1. Wash various Chinese herbal medicines; cut onions and ginger into sections and set aside; wash fresh pigeons.

2. Boil the whole pigeon in cold water (flying water), remove the blood and set aside.

Wolfberry and Pigeon Soup 3. Submerge the pigeons with water in the casserole, bring the onion, ginger and various medicinal materials to a boil, then change to a simmer and continue to simmer for 1 hour.

4. When cooked, add a little salt to taste. It will be delicious when you eat the meat or drink the soup.

Production time: about 1.5 hours.

Tips: The taste of wolfberry pigeon soup is very delicious. You don’t need to add a lot of seasoning when drinking it, just a little salt.

3. Stewed pigeon with Gastrodia elata.

Ingredients: squab; 1 Gastrodia elata; 5g ham; 10g chives; 3 gingers; 1 small piece.

Seasoning: broth; 3 tablespoons of cooking wine; 1 teaspoon of refined salt; 1 teaspoon of MSG; tsp.

Gastrodia stewed pigeons:

1. Slaughter and wash the pigeons, blanch them in boiling water; slice the ham; wash and tie the green onions; wash and slice the ginger.

2. Put the pigeon, ham, gastrodia elata, stock, cooking wine, scallion knots and ginger into a bowl, put it in a steamer and steam for 2 hours, take it out, remove the scallions and ginger, add salt and MSG to taste. become.

Features: delicious taste, extinguishing wind and relieving spasm.

4. Stewed squab with white fungus and tangerine peel.

Features: fresh taste, nourishing yin and nourishing the lungs.

Production method:

1. Slaughter and wash the squab, chop into pieces, blanch in boiling water for 2 minutes, rinse with water, and put into a soup bowl.

Stewed squab with white fungus and tangerine peel 2. Wash and cut the dried white fungus into pieces, blanch it in a pot of boiling water, put it into a soup bowl, and then add the dried tangerine peel.

3. Place the pot over medium heat, add the stock and bring to a boil, add refined salt, monosodium glutamate and chicken essence, mix well, pour into a soup bowl, put it on the basket and steam over high heat until cooked.