Berry pigeon soup

Beautiful soup in the herbal ingredients list: salvia 5g Angelica dahurica 5g codonopsis 5g lentil 10g 枸杞10g苡米40g 红枣25g 山药5g 百合5g 莲子5g

These are all very beneficial to women's nourishment of the herbs, like to make soup to be always ready yo.

Also need some seasoning: onion 10g ginger 10g salt a little

Method of production:

The various herbs washed; onion ginger cut section spare; fresh pigeon washed.

Boil the whole pigeon in cold water (flying water), remove the blood and spare.

Submerge the pigeon in a casserole dish with water, boil the onion and ginger and all kinds of herbs, and then switch to a gentle fire to continue to simmer for 1 hour.

Cooked and put a little salt to taste, out of the pot to eat meat and drink soup are very delicious.

Making time: about 1.5 hours

Tips: wolfberry pigeon soup flavor is very fresh, drink without putting a lot of seasoning, a little salt is good.

Comments: The chic aroma of Chinese herbs echoes in the soup at times, intoxicating you with the warm feeling of nourishing soup.

Pigeon soup with bird's nest

Main ingredient: 4 pigeons with bird's nest, 100 grams of sliced cloud legs, 150 grams of chicken.

Seasoning: 50g of cooking wine, 20g of green onion, 20g of ginger, 5g of salt, 5g of monosodium glutamate (MSG), 800g of chicken soup.

Features: color silver red, original flavor and original soup, fragrant and palatable

Method of production:

(1) live pigeons slaughtered, scalded with hot water through the back of the hair, gutted and removed the internal organs, into the pot of boiling water and then fished out, drained the water on the plate.

(2) will be onion, ginger, cooking wine added to the plate, on the drawer steamed to 7 rotten when removed (the original juice to stay), remove the bones (bone to stay) will be placed on the meat on one side of the soup bucket, the other side of the cloud on the leg piece. (3) chop the chicken into chicken mush, put in a bowl with green onion, ginger, 250 grams of water

Five-spice pigeon

Main ingredients: pigeon (3), whole peppercorns (a little), large, small cumin (a little each), cinnamon (a little count), yellow wine (a little), soy sauce (165 grams), white sugar (a little), sesame oil (a little).

Features: production method: the pigeon cut open, remove internal organs, feet and claws, with boiling water to cook through, pour away the water, into the appropriate amount of broth, add pepper, large and small fennel, cinnamon (the above spices should be wrapped in a clean white cloth first), soy sauce, wine, sugar, simmering until the pigeon rotten with a warm fire, the soup collects dry from the pot, take out the pigeon, smeared with sesame oil, torn into pieces on the plate.

Pigeon stewed with asparagus

Materials

Pigeon - 1 asparagus - 5 grams ham - 10 grams scallion - 3 trees ginger - 1 small piece

Seasoning

Soap - 3 tbsp wine - 1 tsp salt - 1 tsp monosodium glutamate - 1 tsp

Method

1. Slice the ham; wash and knot the green onion; wash and slice the ginger;

2. Put the pigeon, ham, asparagus, broth, cooking wine, green onion knot and ginger into a bowl, put it into a steamer and steam for 2 hours, take it out, pick off the green onion and ginger, add salt and monosodium glutamate to season it.

Features: delicious flavor, wind spasm.

Pigeon stew

Sweet corn with water and a bag of pure milk to cook, this sweet corn can be eaten, boiled soup poured out of a bowl, the rest of this hot soup soak pigeons, shaking a few times, 3 ~ 5 minutes, the pigeons out of the soup poured ~ ` soaked pigeons in a pot, add: slices of ham, sliced bamboo shoots (bamboo shoots), wine, ginger, fennel, and then fill the water, as well as the bowl of corn soup! ~~ Boil over high heat, simmer over low heat for a longer period of time, 2 hours if possible

Then add some mushrooms and salt into it before eating

White Chopped Pigeon

Ingredients: Clay Pigeon

Seasonings: green onion, sand ginger, soy sauce

How to do it: Boil a pot of water, put in the whole pigeon and put it out of the fire; cover and simmer it for ten minutes to chop it out. Pigeon pieces of bone marrow with blood for the appropriate, chopped pieces, point with seasoning to eat.

Features: maintain the freshness of pigeon meat, the original flavor

dry fried pigeon

Materials: pigeon, salt, cooking wine, monosodium glutamate (MSG), onion and ginger, eggs, powdered dough, water, oil, pepper salt

Practice; will be cleaned, cut small square pigeon, salt, cooking wine, MSG, onion and ginger marinated for a while, and then hang pigeon eggs, powdered dough and water synthesized paste, over the oil deep-frying yellow, cool and then fry again until cooked, eat dipped in pepper salt

Boiling oil pigeon

Materials: pigeon, salt, cooking wine, soy sauce, water, oil, pepper salt

Practice: pigeon clean, boneless, smeared salt, cooking wine, soy sauce, frying and then pick up the oil away from the oil with a *, with a spoon to scoop up the hot oil poured on pigeon repeatedly, pouring pigeon skin to the scalding burnt to change the cut into small pieces, eat dipped in pepper salt. The most important thing to remember is that it is not a good idea to use salt.

Pigeon pot roast

Materials: pigeon, broth, onion, ginger, garlic, salt, wine, soy sauce, sugar, pepper, dashi, egg white, powder, oil, pepper

Practice: pigeon clean, put the pot to add broth, plus section, ginger, garlic, salt, wine, soy sauce, sugar, pepper, dashi, cooked to bone, and then hung by the synthesis of the egg white powder, fried yellow. Paste, over the oil fried yellow, fish out chopped 1 inch long section or strip Sheng plate, sprinkled with pepper into the surface.

Crispy pigeon

Materials: pigeon, cooking wine, salt, pepper, onion and ginger, powder, oil, pepper salt

Practice: pigeon clean, wipe on the wine, rubbed on the salt, pepper, pigeon belly stuffed with onion and ginger a little while to stop, on the cage, and then remove the onion and ginger, pepper, smeared with soy sauce, hanging on the powder over the oil into a crispy gold, cut into small pieces on the plate.

These are the first time I've ever seen this.

Pigeon with mushrooms

Materials: pigeon, mushrooms, oil, salt, soy sauce, cooking wine, sugar, broth, green onion, ginger, garlic, pepper, dashi, monosodium glutamate, sesame oil

Practice: pigeon picked clean, chopped, mushrooms soak open and remove the root, wash (wash a few times). Put a small amount of oil in the pot to heat, add pigeon pieces fried until browned, add mushrooms, salt, soy sauce, cooking wine, fried a few eyes, then add a little sugar, broth, green onion segments, ginger, garlic, pepper, cooking, stewed with monosodium glutamate (MSG), drizzled with sesame oil into it.

Scallion oil pigeon

Materials: pigeon, water, wine, salt, dashi, cinnamon, five spice noodles, onion and ginger, monosodium glutamate, oil

Practice: pigeon cleaned and put in a pot, add water, add wine, salt, dashi, cinnamon, five spice noodles, cook and soup together with the pot, cover the pot and simmer for 2 hours to take out and cut into pieces of pots, then add onion and ginger, monosodium glutamate, the original broth, then the oil boiling pouring over the broth. The oil will boil pouring on the onion and ginger that is completed.

Pigeon Hibiscus

Materials: cauliflower pigeon, cauliflower, oil, green onion and ginger, broth, salt, monosodium glutamate (MSG), dough

Practice: pigeon clean, boneless, chopped into mud, cauliflower washed and broken into small dozen, and then cut, soup with boiling water, fished out of the pulling cool draining, put a small amount of oil in the pot, onion and ginger stirring pot, add pigeon puree stir-frying until browning, plus broth, salt, cauliflower, and then add MSG. Cooked, add monosodium glutamate, hook the juice that is into

Pigeon silk fried pigeon eggs

Materials: pigeon meat, pigeon eggs, salt, monosodium glutamate, water, oil, scallions, soy sauce

Practice: pigeon eggs open with salt, monosodium glutamate, water, stirring, pigeon meat, shredded, put a small amount of oil in the pot, onion sauté pan, add pigeon meat, stir fry for a few times, and then add a small amount of soy sauce stir fry out of the pan, pot, and then a small amount of oil Heat, add pigeon eggs frying side dripping oil, fried to half-cooked plus has been fried pigeon silk continue to fry a few times, immediately out of the pan.

Gas pot pigeon

Information:

Fat pigeon a 2000 grams pepper 3 grams ginger, onion 30 grams

Method:

Pigeon clean and cut into pieces put into the steamer, add cool water, put onion, ginger, about 4-5 hours of steaming, to the meat of pigeon steam rotten.

Pick up the green onion, ginger, and then sprinkle seasonings on the table can be.

Shantou whole pigeon

Raw material: 1 fat tender female pigeon, 2 mushrooms, ham 2 slices of sorghum wine 50 grams of pigeon soup 750 grams of cloves 5

Method:

Pigeon clean, from the back of the split, and then cut 3 knives across the pigeon belly upward into the pot of stewing, laying on the ham slices, mushrooms, add seasonings, pigeon soup.

The bowl is placed in a small cup containing sorghum wine, cloves, cover tightly, steamed for 2 hours and then removed from the bowl of the small cup is completed.

Thousand Island juice pigeon ball

Raw material: pigeon leg meat 450 grams of mustard heart 11 Thousand Island juice 10 grams of garlic 2 grams of pigeon powder 5 grams of pepper 1 gram of salt 5 grams of sesame oil 1 gram

Method:

Pigeon leg meat cut into slices;

Add salt, monosodium glutamate, raw meal, flour, water marinade for 20 minutes;

Slip cooked in 4% of the hot oil into a ball;

Pot bottom oil, put a little minced garlic and Thousand Island juice, and then the pigeon balls into, and then add soup, salt, pigeon powder, sesame oil, pepper are, thickening point of the frying pan, put on a plate;

mustard hearts blanch, put the pot to leave a little oil, put the mustard hearts cook cooking wine and thickening soup slightly stir-fried; pick up the pot yards on the side of the pigeon balls can be.

Stick pigeon

Raw materials: fluffy pigeon, a scallion white 10 grams

Method

pigeon clean rope tied wings, legs;

meat thick with a bamboo needle in the eye, boiled, and then fished out and cooled;

take the breast meat, legs, gently patted with a stick to loosen, and then torn into pigeon silk plate, to the green onion white around, poured with seasoning to be done.

Yuanyang pigeon

Raw materials: 1 pigeon pigeon (about 700 grams), 1 pigeon pigeon (about 700 grams), 200 grams of pork, 150 grams of Job's tears, 4 slices of wild rice, 4 green vegetables, 4 slices of mushrooms, 4 slices of cooked ham, 3 slices of hawthorn cake, the usual amount of seasonings.

Method:

(1) two pigeons whole pigeon out of the bone, respectively, with green onions, refined salt into a juice, smeared on the inner wall, followed by turning the skin outward, shaping a little dip. The two wings were inserted from the head under the knife, through the esophagus into the mouth, divided into the left and right mouth to the double wing-like, to be used.

(2) the pork stuffing from the cut into the female pigeon abdominal cavity, sealed with a bamboo stick. Job's tears are filled into the male pigeon's abdominal cavity, sealed with a bamboo stick. Blanch both pigeons in a pot of boiling water until the skin shrinks. Another female pigeon wipe clean water, smeared with caramel coloring, over the oil, was orange-red out, into the container, add broth, soy sauce, steamed in a cage until crispy; and then the male pigeon into the container, into the broth and salt, into the cage steamed until crispy.

(3) the red and white two pigeons of the original soup decant down, pigeons side by side in a large flat plate, draw off the bamboo stick, the shape of the whole, and then the wild rice, cabbage, mushrooms back to the boiling broth pot blanch, and ham slices, lined with pigeons in the body of the sub-position.

(4) respectively, white and red broth into the pot, thin thickening, pour on the red and white pigeon can be.

Features: shape like mandarin ducks, two colors and two flavors, nourishing flavor mellow.

Country bumpkin pigeon

Raw materials: 1 pigeon (about 1500 grams), 60 grams of ginger, 150 grams of green onion, 100 grams of wine, 50 grams of cinnamon, Chen Pi, 30 grams of cloves, 30 grams of cinnamon, 20 grams of cardamom, 10 grams of cinnamon, 30 grams of fennel, 15 grams of pepper, 10 grams of fennel, 20 grams of ginger and dry chili pepper.

Method:

(1) pigeon slaughter, depilation, gutting, chopping off the feet and claws, beak shell washed. Pan on the fire, put vegetable oil to 5 into the heat, under the frying pan fried to golden brown out;

(2) ginger washed pat broken; green onion stirred into the juice; anise, cinnamon, cloves, cinnamon and other spices divided into 2 with gauze into spice packets, together with the pot and water boiled for 2-3 hours to the aroma through the out;

(3) will be fried pigeons into the old brine broth boiling, change the fire to simmer for an hour. Fish out. When the old brine soup cools down, put the pigeons into the soup again for 5 hours until the pigeon skin is crispy.

Features: red color, crispy, no residue, spicy flavor, rich aroma.

Stick pigeon

Materials: pigeon breast 250 grams, pigeon legs 250 grams

Seasoning: white onion, sesame oil 20 grams each, 40 grams of sesame sauce, chili oil, sugar, mushroom soy sauce 15 grams each, 3 grams of pepper

Preparation: wrapped in twine on the legs of pigeons and pigeon breasts, and in the thickness of the meat in the eye, put into the soup to boil over a moderate fire. The meat is then boiled in the soup over a moderate heat. Then take out the pigeon meat and knock it loose with a special wooden stick, tear it into thick shreds and put it on a plate. White onion, sesame oil, sesame paste, chili oil, sugar, soy sauce in a frying pan and blend, will be adjusted to the flavor sauce poured on the pigeon silk, and then sprinkle pepper can be.

Stewed pigeon

Raw materials: 1 pigeon, pigeon eggs 12, 1 ginger, 2 green onion knots, salt, yellow wine, soy sauce, monosodium glutamate a little.

Method: 1. will be caught pigeon, head into the water suffocation, dry plucking hair, tweezers. Into the water rinsing once, disemboweled to remove viscera, wash, fish up, chopped off the feet and claws, wing tips, into the pot of boiling water blanch through, fish up, and then wash, put into a clean casserole, add water submerged, add green onions, ginger, on the fire to boil, and then turn to a small fire stew.

2. Pigeon eggs into the water pot cooked, fish out, peel off the shell, into the casserole, add wine, salt, monosodium glutamate stewed until the pigeon meat rotten, you can leave the fire to eat.

Points: pigeon into the casserole, to be changed to a small fire slowly stewed until the meat can be crisp