Ingredients: Young pigeons (2), cinnamon (a little), licorice (a little), star anise (a little), yellow wine (25g), chopped green onion (165g), ginger (80g), white soy sauce (80g), chicken soup (250g) and refined salt (80g).

Methods: 1. Take out the entrails of young pigeons and wash them. In addition, all kinds of spices are put into chicken soup and boiled for about an hour to form white brine, then the squab is put into the white brine, that is, the fire is stopped, soaked for one hour, and then taken out. Second, the original paste is prepared with caramel and white vinegar, coated on the skin of young pigeons, hung in the shade and blown for three hours, then dried, that is, fried in a crude oil pan until golden brown, then cut into pieces, put on a plate and put on a plate. Golden color, crisp skin, autumn is the most suitable.

There are other practices:

Roasted pigeon in Japanese sauce

Ingredients: Pigeon 1, 1 onion each about 250g, 2 teaspoons of dried onion and garlic each.

Composition:

Marinade: salt 1/2 tsp, soy sauce 1 tbsp, rose wine 1/2 tbsp, sesame oil and pepper.

Sauce sauce: (1) 1/4 cups of Japanese cooking juice, 1/2 cups of water, 1 tablespoon of tomato juice and sugar, 1/2 teaspoons of salt; (2) 1 teaspoon cornflour, 2 teaspoons water.

How to do it:

1. Wash and dry squab, evenly spread marinade, marinate for half an hour, and drain; Slice the onion.

2. Put the squab in 1/2 cups of hot oil to remove oil until golden brown, and take it out and trim it.

3. Stir-fry the onion in the oil pan, take it out, then saute the dried onion and garlic, add the sauce (1) to boil, put the squab flat in the sauce, and switch to medium-slow fire 15-20 minutes until it is cooked and tasty, take out the chopped pieces and set the plate.

4. Return the onion to the pot and mix in the sauce. (2) Bury the sauce and pour it on the pigeon's face.

note:

1. You can choose a fat young pigeon to cook this dish. 、

2. It is more suitable to pickle pigeons with sweet rose wine than Shao wine or rice wine.

Stewed pigeon with ginseng

Ingredients: 2 young pigeons, 200g spareribs, 2 shallots, 2 slices of ginger, 5g of monosodium glutamate, 5g of refined salt, 7.5g of ginseng slices and 600g of soup.

How to do it:

1. Pigeons shed their hair after suffocation, cut open their backs, take out their internal organs, cut off their heads and toes, and break their foot bones and neck bones with the back of a knife after washing.

2. ribs. Fold ginger and onion into pieces, roll them in boiling water, and then put pigeons in water. Take out the squab and rinse it with clear water, instead of ginger and onion.

3. Put the squab into the stew and add the soup. Put the ribs on the squab, stew them in the steamer until soft, filter the soup and pour them back into the stew pot. Put ginseng in a small saucepan and stew it for 2 hours alone with water. Pick up the ribs from the pigeon cup. Pour ginseng slices and soup into pigeon cups, add monosodium glutamate and refined salt, put them in a steamer 15 minutes, and take them out to eat.

Special point: the soup is fresh and tender, nourishing and strengthening the body.

Stewed pigeon with Lycium barbarum

[Ingredients]: 1 squab, 50g of Astragalus membranaceus and 50g of Lycium barbarum.

[Accessories]: 3g of ginger and 5g of onion.

[Seasoning/gravy]: refined salt 10g, monosodium glutamate 6g, Shaoxing wine 10g, chicken soup 1000g.

manufacturing process

(1) Wash squab, soak Radix Astragali and Fructus Lycii, slice ginger and cut onion.

(2) Add water to the pot and bring to a boil. Add Shaoxing wine, ginger slices and squab and cook until just cooked. Take it out for later use.

(3) Put the squab, Astragalus membranaceus and Lycium barbarum together in a clean stew pot, add chicken soup and stew for 2 hours, add refined salt and monosodium glutamate, and sprinkle with shallots.

Chestnut squab

[Ingredients]: chestnut 100g, squab 1 piece.

[Accessories]: carrot 30g, ginger 5g.

[Seasoning/marinade]: 8g salt, 2g monosodium glutamate, a little pepper, Shaoxing wine 10g.

manufacturing process

(1) Wash the viscera of squab, peel and cut carrots, peel and slice ginger.

(2) Add water to the wok. When the water boils, add squab and carrot to boil the blood, and scoop it up for later use.

(3) Put squab, carrot, chestnut, ginger and Shaoxing wine into a pot, pour clear soup, cook with medium fire for 1 hour, then add salt, monosodium glutamate and pepper, and cook for 5 minutes.

Zhangcha squab

[Ingredients]: squab 1,

[Accessories]: 2 shallots and 8 slices of ginger.

[Seasoning/marinating]: Seasoning A: 2 tsps of salt, 1 tsp of rice wine 1 tsp of pepper 1/4 tsp.

Seasoning B: 2 teaspoons of flour, 2 teaspoons of scented tea and 3 teaspoons of sugar.

manufacturing process

(1) Wash squab, remove viscera, add material A and 4 slices of ginger, marinate for about half an hour, and then blanch with cold water.

(2) Boil the water, add ginger, onion and squab, cook for about 20 minutes, and drain it for later use.

(3) Pour the material B into the bottom of the pot, stratify it, then put the squab in, cover it with fire and smoke for about 2 minutes until yellow smoke comes out, stew it for another 5 minutes without opening the cover, and pick up the squab and air it for about half an hour.

(4) Boil the oil pan and fry the pigeons until golden brown.

Stewed pigeon with tremella and tangerine peel

[Ingredients]: 2 young pigeons (each weighing about 400g), tremella fuciformis 100g, dried tangerine peel 10g.

[Accessories]: None

[Seasoning/marinating]: refined salt 10g, monosodium glutamate 5g, chicken essence 2g and broth 750g.

manufacturing process

(1) Young pigeons are slaughtered, cleaned, chopped, soaked in boiling water for 2 minutes, rinsed with water and put into a soup bowl.

(2) Wash and cut the water-soaked tremella into pieces, put it into a boiling pot, put it into a soup bowl, and then put it into the water-soaked tangerine peel.

(3) Put the pot into medium fire, bring the soup to a boil, add refined salt, monosodium glutamate and chicken essence, stir evenly, rush into the soup bowl, steam in a steamer for 30 minutes, and eat it when it is cooked.

Stewed pigeon with American ginseng

[Ingredients]: squab 1, lean meat 50g, American ginseng 15g, medlar 10g.

[Accessories]: 2 slices of ginger, boiled water1L.

[Seasoning/gravy]: 1 teaspoon salt, a little rock sugar.

manufacturing process

(1) Pigeon slaughter, unhairing, eviscerating, washing and cutting into pieces;

(2) slicing American ginseng and soaking it in warm water; Lean meat flies and is cut into pieces.

(3) Mix all the materials evenly, pour in boiling water, add the original juice soaked in American ginseng, simmer for about 40 minutes, and season.

Straw mushroom (fire bend) pigeon

Ingredients: 3 fat young pigeons, Volvariella volvacea 1 00g, 2 slices of ginger, 2 slices of onion, red pepper1,soy sauce10g, 5 grams of pearl oil, 5 grams of monosodium glutamate, 20 grams of ham slices, 30g of sesame oil10g of wet powder.

How to do it: 1. Wash the squab, dry it and put it on a plate. Add 15g wet raw powder into pearl oil, stir well, and smear it on pigeons. 2. Remove the oil from the tripod, fry the squab until golden brown, and take it out. Soak the straw mushroom and wash it, squeeze out the water, put it in oil, fry it slightly, and then pour it into the sieve. 3. Put ginger, onion, straw mushroom and pigeon in a tripod, pour Shao wine, add two soups, refined salt, soy sauce and red pepper, cover, boil with strong fire first, then heat with slow fire until the original juice is about 200 grams, then take out the pigeon pieces and put them on a plate, and cover them back to the pigeon shape. Surround the dish with straw mushroom, shred red pepper and put it into the original juice, then add monosodium glutamate, thicken it with wet raw powder 15g, add sesame oil and tail oil, mix well and pour it on pigeons. Put the ham slices on the pigeons.

Features: golden color, rich fragrance and tender and smooth meat.

Lemon honey pigeon

Ingredients: squab: one (12) dried onion: two teaspoons of garlic: one teaspoon of ginger: one teaspoon.

Lemon: Half.

Seasoning: honey: two spoonfuls of soy sauce: two spoonfuls of soy sauce: half a spoonful of sesame oil: a small amount.

Pepper: a little water: a cup

Marinade: soy sauce: one teaspoon of salt: half teaspoon of Shaoxing wine: one teaspoon of corn starch: one teaspoon.

Production method:

(1) Pigeons are washed, dried and marinated for one hour.

(2) Soak the squab in oil until golden brown.

(3) Heat the pan, add onion, garlic and ginger and stir-fry until golden.

(4) Put the squab, lemon and seasoning back to boil and simmer for about 30 minutes until smooth.

(5) Chop the squab, that is, bury the juice with raw flour and water, and pour it back to the squab surface.

Treatment of Lumbar Disc Herniation with Stewed Pigeons with Cordyceps sinensis

The main pathogenesis of low back and leg pain and weakness is kidney deficiency. These symptoms often appear in patients with lumbar disc herniation who are old and weak or have a long course of disease. Some medicated diet formulas, such as stewed pigeon with Cordyceps sinensis, are not only suitable for patients with waist and knee pain, but also have a good effect on symptoms such as general weakness, chills and cold limbs, impotence and premature ejaculation caused by kidney deficiency.

Materials: 2 young pigeons, 5g Cordyceps sinensis, Eucommia ulmoides 10g, Cistanche deserticola 10g.

Ingredients: ham, mushrooms, winter bamboo shoots, clear soup.

Method: remove the head and claws of pigeons, cut into pieces, blanch in boiling water, take out, wash Cordyceps with warm water, and stew with a little yellow wine 1 hour; Wash Eucommia ulmoides Oliv. And washing the mushrooms, slicing bamboo shoots and ham; Put pigeon pieces, ham slices, winter bamboo shoots and shiitake mushrooms into a steam cooker, cover the surface with Cordyceps sinensis, Eucommia ulmoides and Cistanche deserticola, add a little clear soup, salt and yellow wine for seasoning, steam in a cage for about 1 hour until pigeon meat is crisp, and take out Eucommia ulmoides and Cistanche deserticola.

Usage: Eat meat with soup.

Salt and pepper squab

1. Wash squab, add pepper, salt, yellow wine, ginger and onion for pickling.

2.20 minutes later, take out the squab and steam it in a steamer for 25 minutes.

3. Take the oil pan, when it is heated to 50%, add the steamed squab, fry until golden brown, take it out, cut it into shapes, and put it on the plate. Serve with a small dish of salt and pepper.

[Features] Fragrant, crisp, crisp, full of color and flavor.

Stewed pork tripe with pigeon

Main ingredients and auxiliary materials: pork tripe 1 ...1000g ginkgo ...10g young pigeon ...1pepper ...10g water mushroom ...15g refined salt. ...

Cooking method

1. Ginkgo biloba with shell; Grilled prickly ash, crushed: washed squab, eviscerated back.

2. Wash the pork belly, put it in a boiling water pot for a while, scrape off the white film, make a small hole in the belly wall, put ginkgo nuts, pepper, miscellaneous seeds, Jiangyanzhu, Coicis Semen, water-soaked mushrooms, refined salt and squab in the pork belly, and expose the squab head outside the small hole. Stick water plants in your stomach. China Mingmou Herb Flavor

3. Put the cooked pork belly into a soup basin, add two soups and peanut oil, steam in a steamer for about 3 hours until soft and rotten, and take it out. Mix monosodium glutamate in the soup when eating.

Process key

1. Add a little salt and vinegar to the pork belly, gently knead it, and then rinse it with clear water. The finished product is fragrant but not smelly.

2. Pork belly is resistant to cooking and full of firepower. It takes more than 3 hours to steam until it is soft and rotten.

Guifei squab

Ingredients: 2 young pigeons 500g, bamboo shoots 100g, soy sauce, yellow wine, onion, ginger, raw flour, salt, peanut oil and 5 mushrooms.

Processing method: After the pigeon is slaughtered, it is unhairing, eviscerating, rinsing, cutting into large pieces, adding soy sauce, wine, sugar and salt and soaking for half an hour. Cut bamboo shoots into diamonds and mushrooms into strips for later use. *"

Take 50 grams of peanut oil, heat it in an iron pan, first add onion and ginger, then stir-fry squab until the meat is cooked, then add bamboo shoots and mushrooms, stir-fry, add a small amount of soup, then move it to a casserole, simmer for half an hour, turn it over for 2-3 times, and add a little monosodium glutamate and corn flour before eating.

Roasted pigeon

Ingredients: pigeon 500g, cooking oil 500g, black pepper, cornmeal, refined salt, sugar, soy sauce, tomato sauce and onion.

Processing method: Slaughter the pigeon with internal organs, blow dry, smear soy sauce on the inside and outside, marinate for half an hour, fry in an oil pan for 2 minutes, take it out until it is golden yellow, leave a little oil in the pan, and add shredded onion to stir fry slightly. Then put the squab and other seasonings into the pot, so that the salt, sugar, lemon juice, pepper, tomato sauce and so on are boiled into juice and evenly spread around the squab.

Steamed pigeon

Ingredients: 500g squab 1, lily, fungus, mushroom, ham, ginger, onion, wine, salt and oil. 43

Processing method: soak Lily, Auricularia auricula and Lentinus edodes, and wash them for later use. Slice onion and ginger. Pigeons are cleaned by removing hair and internal organs, cut into 4 pieces, add onion, ginger, wine and salt, and marinate for half an hour. Put the marinated pigeon pieces into a pot, put the golden needle, fungus and mushrooms into a steamer, steam with boiling water for about 12~ 15 minutes, and then take them out and pour some sesame oil on them. You can eat them.

Sanguoge

Ingredients: 2 squab, onion, ginger, sugar, wine, sesame oil, soy sauce and salt. n

Processing method: cut the squab into blocks, put it in a small pot with auxiliary materials, and cook the soup in the pot with slow fire until it is dry (without adding water).

grilled squab

Ingredients: 2 young pigeons, onion, ginger, soy sauce, star anise, sesame oil and a little salt.

Processing method: cut the squab into pieces, put it in a pot, add ginger, onion, pepper, soy sauce, salt, water and star anise, and cook until it is 80% rotten. Sprinkle some sesame oil before eating, which is more fragrant.

Wuwei squab

Ingredients: 2 squab, onion, ginger, wine, potato, onion, tomato, curry powder, monosodium glutamate and raw flour.

Processing method: Wash the squab, remove the head, feet and viscera, cut into pieces, put it in a pot for two minutes, take it out, put it in a jar, add onion, ginger and wine, steam it with strong fire until the meat is rotten, and take it out. Boil the potatoes and mash them for later use.

Put the steamed pigeon pieces into a pot, add onion, curry powder, mashed potatoes and oil, stir-fry for four or five times, and pour in tomato sauce.

Lemon squab

Ingredients: 2 squab, 1 lemon, soy sauce, wine, sugar, salad oil and sesame oil.

Processing method: unhairing pigeons, cleaning and eviscerating them, pickling them with soy sauce for 15 minutes, then pouring salad oil into the pot, putting pigeons in and frying them until golden brown. Add wine, soup, sugar, sesame oil, lemon juice, soy sauce, simmer for 0/5 minutes, put the pigeons in a plate, pour lemon juice on the pigeon meat, and pour the juice from the pot on the pigeons, which has a special flavor.

Fried pigeon

Materials: 500g squab 1, egg1; 250g of starch, bread crumbs, soy sauce, yellow wine, sugar, salt, onion ginger, salt and pepper, peanut oil or soybean oil.

Processing method: Slaughter a young pigeon, unhairing and eviscerating it, splitting it in two from the back, boiling it in boiling water at 100℃ for about 10 minute, taking it out, cooling it thoroughly, and soaking it in seasoning for about 1 hour. The seasoning is made of salt, soy sauce, sugar, wine, onion and Jiang Mo. Pigeons are required to be soaked in seasoning inside and outside, so they need to be turned twice in the middle, and the eggs are scattered, mixed with starch to make a paste and smeared on the pigeon skin; Then sprinkle with bread crumbs and fry in a heated peanut oil pot. Don't be too angry. When they are fried to golden brown, they can be served in a plate dipped in pepper and salt.

Making method of salt and pepper: take 5g of pepper and salt 10g, put them in an iron pan and bake them with low fire, then take them out and grind them, then dip them in water.

Braised pigeon in oil

Ingredients: 500g young pigeons, 2g eggs, 250g crude oil or soybean oil, soy sauce, salt, sugar, yellow wine, starch, onion, ginger and pepper.

Processing method: 2 young pigeons are slaughtered, unhairing and eviscerating, each young pigeon is cut from the back and divided into two parts, and the pigeon meat is tapped lightly with the back of a knife to soften the meat fiber. Beat the eggs, mix the yolk with 2 tablespoons starch, spread them on the pigeon meat, fry them in a heated oil pan until they turn yellow, and take them out.

In another deep pot, put 1 bowl of boiling water, add 10g sugar, 2 tablespoons soy sauce, 2 tablespoons wine, onion, ginger and pepper powder, and a little salt. Stew the fried pigeon meat in a pot. When the meat is tender, dry the juice and pour it on the pigeon meat.

Sour plum pigeon

Materials: 2 young pigeons (350g, about 9.5%).

Seasoning: 300 grams of sour plum (about 8 taels), 4 tablespoons of yellow sugar, 3 tablespoons of vermicelli sauce, 2.5 tablespoons of soy sauce, 1 tablespoon of rose wine/kloc-0, 1 tablespoon of ginger juice and 1 tablespoon of garlic.

Cooking steps:

(1) Wash the squab and dry it.

(2) Prepare seasoning.

(3) Young pigeons are marinated with seasoning for about 30 minutes.

(4) Wrap the squab with plastic wrap, leave an opening to breathe, put it in a microwave oven and cook it with high fire for 10 minute, then cook it with medium fire for 3 minutes, and take out the cut pieces to eat.

Young pigeon casserole

Materials: 2 young pigeons, Chinese cabbage100g, vermicelli100g, bamboo shoots100g.

Seasoning: 50g of refined oil, 0g of monosodium glutamate10g, 20g of chicken essence, 5g of ginger, 5g of garlic, 5g of onion, 0g of cooking wine15g, 5g of pepper and 2500g of white soup.

Production method:

(1) Slice the ginger and garlic, and cut the onion into "horse ears".

(2) Cut the Chinese cabbage into 4cm square pieces, cut the vermicelli into sections, divide the bamboo shoots into four parts, wash them and put them into a casserole for later use.

(3) Pigeons are slaughtered to remove hair and internal organs, cut into 4 cm square pieces, and soaked in water in a soup pot.

(4) Put the wok on fire, heat it with oil, add ginger and garlic slices, onion and pigeon meat, stir fry, add white soup, add monosodium glutamate, chicken essence, cooking wine and pepper, cook for 65,438+00 minutes, skim off the froth, pour into casserole and go on stage. People who eat choose vegetarian dishes and flavor dishes according to their hobbies.

Pay attention to adding soup flavor at any time. )

Pigeons with pickled peppers

Ingredients: pickled pepper, squab.

Production process: 1 Pigeons are eviscerated, washed, added with salt, spices and onions, and air-dried with skin water (the skin water is prepared with Zhejiang vinegar, instant juice and honey).

2, pickled pepper seedless imaging eyes.

3. Stir-fry pickled peppers in oil pan, add cooking wine, soy sauce and other seasonings, and stew for 5 minutes.

4. Replace the cooked squab with a knife, then put it on a plate and pour the juice.

Stewed pigeon with astragalus and wolfberry

Ingredients: 30g of Astragalus membranaceus, 30g of Lycium barbarum and a squab.

Method:

Pigeons are depilated and their internal organs are cleaned. Put the slices of Astragalus membranaceus and Lycium barbarum together into pigeon's abdomen, put them into a stew pot, add appropriate amount of water, stew for about 2 hours, and eat meat with soup.

Efficacy: tonify deficiency after illness, which is suitable for those with weak middle-qi and fatigue.

Steamed pigeon with gastrodia elata

Formula: Gastrodia elata 12g squab 1 Shaoxing wine 10g ginger, 5g onion 10g salt, 5g soy sauce 10g chicken soup, 300ml.

Output: 1. Soak Rhizoma Gastrodiae in rice washing water for 3 hours and slice; After the squab is slaughtered, the hair, viscera and claws are removed; Slice ginger and cut onion.

2. Put soy sauce, Shaoxing wine and salt on the squab, put the squab in a steaming cup, add chicken soup, and add ginger, onion and gastrodia elata slices.

3. Put the steaming cup into a steamer and steam it in the air for about 1 hour.

How to eat: every day 1 time, eat half a squab every time, and eat gastrodia elata with soup.

Efficacy: calming the liver and calming the wind, Pingyang. Used for patients with hypertension and hyperactivity of liver yang. Gastrodia elata in the prescription can improve the functional state of cerebral cortex and obviously reduce the resistance of peripheral blood vessels and coronary blood vessels.

Huaishan lean meat stuffed pigeon

This dish is not only rich in protein, but also rich in iron and vitamin B, which helps to form red blood cells. Early consumption by pregnant women can prevent anemia in the second and third trimester of pregnancy.

Raw materials: yam 100g, lean pork 150g, squab 1, lotus seed 25g, ginger 2 pieces, water and salt, and onion 10g.

Making:

1. Wash yam and lotus seeds.

2. Peel the squab, eviscerate it, wash it, add ginger slices, scallions and clear water, put it in a pot, boil the water for 3 minutes, take out the squab, and then take it out and rinse it.

3. Wash lean meat and cut it into small pieces.

4. Pour water into the casserole and bring it to a boil. Add squab, meat, yam and lotus seeds and stew for 30 minutes, simmer for 2 hours and season with salt.

Features: rotten meat, light and delicious.

Stewed pigeon with olive to relieve cough.

Young pigeon 250g 1, 8 fresh olives, crystal sugar 100g, a little ginger and a little salt.

The practice is: firstly, the squab is slaughtered, cut into pieces and washed, and the fresh olives are washed with water and stuffed into them. Then pour an appropriate amount of water into the pot, boil water over high fire, and add squab, olive, rock sugar and shredded ginger. After the water is boiled again, simmer for 2 to 3 hours, and the meat is tender and fragrant, adding a little salt flower to taste. This soup is delicious, light and not greasy.

Stewed pigeon with fish

[Ingredients] Yuan Yugezi

"Accessories" Lotus leaf

[Seasoning] Edible oil salt monosodium glutamate yellow wine net oil spice

[practice]

1. Cut washed Yuan Yu and squab into small pieces and marinate them with salt, monosodium glutamate and three spices.

2. Take a cellophane, spread it with lotus leaves, add clean oil, add Yuan Yu and squab, add frozen soup and special aging, wrap it, cover it with lotus leaves and seal it with mud.

Bake in the oven for two and a half hours.

Pigeon soup

Ingredients: a bag of Qingbuliang soup, two young pigeons, lean meat120g, salt, soy sauce and water.

Exercise:

(1) Rinse with clear water and drain the fresh and cool ingredients.

(2) squab? Wash, rinse with water; Clean the original lean meat.

(3) Boil water in a straight casserole, add squab, cool lean meat, cook for three hours, add salt and light soy sauce to taste.

Note: Qingbuliang is mostly ready-made and consists of the following materials: raw and cooked Coix seed, Hu Aishan San Qian, lotus seed, lily, Polygonatum odoratum and Euryale ferox; Has the effects of eliminating dampness, stimulating appetite, resolving phlegm and strengthening lung.

Rock sugar pigeon bird's nest soup

[Ingredients] 60 grams of rock sugar, squab 1 bird, 30 grams of bird's nest.

【 Method 】 The bird's nest was soaked in warm water until it swelled, and foreign hair was removed. Pigeons are stripped of their hair and internal organs, boned and cut into pieces. Put the sorted pigeons, bird's nest and rock sugar into the pot together, add enough water to boil, and then simmer until the pigeon meat is cooked.

[Usage] Eat meat and drink soup four times.

【 Efficacy 】 Tonifying qi and blood and beauty.

Note: This beauty diet is sweet, soft and delicious, and has a unique flavor. It can greatly tonify qi and blood, and is a nutritious beauty and dietotherapy product.

Steamed pigeon with south leg

Ingredients: 3 young pigeons (about 500g), Jinhua ham100g, and Volvariella volvacea 50g.

Method:

1, wash the straw mushroom in dry bubble; After the pigeon is slaughtered, it is soaked in warm water to remove its hair, and its internal organs are taken out, washed and drained.

2. Put pigeon and straw mushroom in a bowl, add refined salt, monosodium glutamate, oyster sauce, white sugar, white soy sauce, Shaoxing wine, sesame oil, lard and starch, mix well, put them in a basin, spread them out, steam them in a cage for 15 minutes, and then take them out and change knives into plates.

Fried pigeon floss

Materials: 2 white pigeons, crude oil1000g (dosage100g), 20g wet mushrooms, 0g lean pork100g water chestnut, 200g leek15g ham/kloc.

Method:

(1) First suffocate the pigeon by hand, remove the hair and open the abdomen, take out the internal organs and wash them, remove the coarse bones with a knife, cut off the head and tail, and then chop the lean meat into minced meat for later use.

(2) Cut ham, mushroom, water chestnut meat and leek into fine powder.

(3) Put pigeon floss in an oil pan, fry until cooked, drain the oil, fry for about 4 minutes, and put ham, water chestnut, chives and mushrooms in the pan and fry together for about 2 minutes. In addition, the head and tail are fried and then placed in the shape of a dove.

(4) Trim the pancake skin and lettuce into a round shape (bowl size), put them into a small dish and season with a small bowl of Zhejiang vinegar.

Pigeon red jujube rice

Its basic characteristics are nourishing liver and kidney, strengthening body and preventing brain failure.

Basic materials 1 squab, 6 red dates, 3 shiitake mushrooms, 2 slices of ginger, appropriate amount of yellow wine, sugar, oyster sauce, vegetable oil and 300g of rice.

Method: Wash pigeon meat, chop it up, add auxiliary materials, adjust juice and marinate it; Wash the red dates, remove the core, soak the mushrooms in soft shreds, and put them in a pigeon bowl and mix well; Wash the rice and cook it in the usual way. When the rice soup is almost dry, spread pigeon meat, red dates and mushrooms on the rice noodles, cover them tightly, and simmer until cooked.

Efficacy: tonify liver and kidney, strengthen body and prevent brain failure.

Usage: 65438+ 0 times a day, twice.

Application: suitable for patients with liver and kidney loss and memory loss; Healthy people can prevent brain failure by eating regularly.