Nutritional value of squab Pigeon meat contains high nutritional value. It is a pollution-free ecological food. So, want to rely on? How much? Eat pigeon meat? Make up? Health, I suggest you give up. Reasonable diet is the best! Pigeon meat is not only nutritious, but also has a certain health care effect, which can prevent and treat many diseases. It is recorded in Compendium of Materia Medica? Pigeons have many colors, only white is used as medicine? From ancient times to the present, Chinese medicine holds that pigeon meat has the functions of nourishing liver and kidney, invigorating qi and blood, clearing away heat and toxic materials, promoting fluid production and quenching thirst, etc. It is used to treat malignant sores, chronic diseases and thirst. Regular eating can make the body strong, clear lung and smooth qi.
The edible benefits of squab 1, squab meat can strengthen the body, tonify the kidney, invigorate the vitality, strengthen the brain and tonify the mind, improve the memory, lower the blood pressure, adjust the blood sugar of the human body, maintain beauty, make the skin white and tender, and prolong life.
2. Pigeon liver contains the best bile, which can help the human body make good use of cholesterol and prevent arteriosclerosis. What do people call squab? Sweet-blooded animals People with anemia will help to recover after eating.
3. Pigeons' bones are rich in chondroitin, which can be compared with chondroitin in velvet antler. Regular consumption has the effects of improving skin cell vitality, enhancing skin elasticity, improving blood circulation and rosy complexion.
4. Pigeon meat is also rich in pantothenic acid, which has a good effect on hair loss, white hair and premature aging.
5. Pigeons contain more branched-chain amino acids and arginine, which can promote the synthesis of protein in vivo and accelerate wound healing.
The practice of squab Gastrodia elata squab
Ingredients: squab, gastrodia elata, medlar, Jinhua ham, red meat.
Seasoning: salt, ginger slices, pepper grains and powder.
Practice: Kill the squab well. Add red meat, gastrodia elata, medlar, Jinhua ham and seasoning, add water and simmer for 3-4 hours!
Gastrodia elata has a particularly good effect on headache, dizziness and numbness of limbs, while squab is rich in nutrition and tender in taste, so it is favored by female friends who use their brains too much.
Stewed mussel pigeon
Ingredients: pigeon 1 bird, mussel 250g, minced meat 200g, raw flour, soy sauce, chopped green onion, shredded ginger, pepper, bamboo shoots 200g, salt and yellow wine.
Processing method: Wash the mussels' appearance, steam them in a bowl, keep the soup, rinse the steamed mussels with cold water, remove sediment and keep the shells. Chop the mussel meat and mix it with minced meat, put the mixed meat into the mussel shell, put the two pieces together, take a large soup bowl and put the whole pigeon into the boiled bamboo shoots, arrange a circle of mussel shells with meat around it, add soup, salt, wine and water, then put it in the pot and stew for one hour.
Steamed pigeon with powder
Ingredients: pigeon 1 piece, 200g pork belly, wine, garlic, salt, soy sauce, pepper, sesame oil, steamed meat powder, taro and 50g fat.
Processing method: the pigeon meat is cut into long blocks, the pork belly is cut into the same size as the pigeon meat, mixed with wine, then added with salt, soy sauce, pepper, sesame oil, marinated for 10 minute, mixed with steamed meat powder (rice flour), oiled at the bottom of the steaming bowl, with the pork belly facing down and placed in the bowl, and the pork belly is placed on the pigeon meat. Finally, add taro, put it in a steamer, steam over high fire for 1 hour, take it out and buckle it out with a pot.
Spiced oil pigeon
Ingredients: Fat pigeon 1 only weighing 500g, onion, ginger, wine, fennel, pepper, cinnamon, dried tangerine peel, licorice, salt, soy sauce, sugar, peanut oil1000g.
Processing method: Pigeon is eviscerated, washed and drained. Spice, salt, soy sauce, onion, ginger, etc. are applied to pigeon body, pickled for 2 hours, and turned at any time. Put the marinated pigeons in a deep pot, add1000g peanut oil, and leave the pot uncovered. Heat until the oil boils for 5 minutes, turn off the fire, stop for 5 minutes, take the pigeons out, let them cool and boil in an oil pan for 3 minutes, then take them out immediately and serve them on a plate.
Braised pigeon with glutinous rice
Ingredients: Fat pigeon 1 only weighs 500g, glutinous rice100g is soaked for 4 hours, pork belly150g is diced, 2 mushrooms are soaked in Kamikiri diced, 25g of dried shrimps are soaked and chopped, diced bamboo shoots are cooked and diced, salt, soy sauce, sesame oil, pepper, onion, ginger and wine.
Processing method: Wash the pigeon, drain it, coat the whole body with wine, marinate it with seasoning for 2 hours, put the pigeon back down, separate its abdomen, spread it flat, put it in a big bowl, mix glutinous rice, pork belly, mushrooms, dried shrimps, diced bamboo shoots and soy sauce, spread it on the pigeon meat, and steam it in a steamer with high fire 1 hour. Buckle the pigeon out with a plate and eat it. You don't need to add salt to glutinous rice, just add salinity with marinade.
Sauced pigeon
Ingredients: 2 pigeons, 250g soy sauce, onion, ginger, sugar, wine and sesame oil.