Materials: pigeon; 1 asparagus; 5g ham; 10g scallion; 3 ginger; 1 small piece.
Seasoning: broth; 3 tbsp cooking wine; 1 tsp fine salt; 1 tsp monosodium glutamate; tsp.
1, the pigeon slaughtered and washed, blanched in boiling water; ham sliced; green onion washed and knotted; ginger washed and sliced.
2, the pigeon, ham, asparagus, broth, cooking wine, onion knot, ginger with the bowl, into the steamer for 2 hours, take out, pick off the onion, ginger, add salt, monosodium glutamate seasoning is complete.
Features: flavorful, wind and spasm.
Berry pigeon soup
Berry pigeon soup
Ingredients: salvia 5g Angelica dahurica 5g ginseng 5g lentils 10g berries 10g coixi 40g red dates 25g yam 5g lily 5g lotus 5g green onion 10g ginger 10g a little salt.
1, wash all kinds of herbs; green onion and ginger cut section spare; fresh pigeon washed.
2, the whole pigeon boiled in cold water (flying water), remove the blood end of the spare.
3, the casserole water flooded pigeon, pot onion and ginger and a variety of herbs to boil after changing into the fire continue to stew for 1 hour.
4, cooked into a little salt to taste, out of the pot to eat meat and drink soup are very delicious.
Making time: about 1.5 hours.
Pigeon casserole soup with cinnamon berries
Instruments: 2 pigeons, 5 jujubes, 2 tablespoons of wolfberries, cinnamon meat 10, tea tree mushrooms 1 small handful of ginseng, 4-5 slices of Chinese wild yam, 4 slices of astragalus
Production Steps:
1, Chinese wolfberries, cinnamon meat soaked with water, washed, cleaned, cleaned and removed from the core of the red jujubes (red jujube nucleus dry heat).
2, Codonopsis, Huaishan, Astragalus soaked in water for 30 minutes, washed, Codonopsis cut 2 halves with a knife.
3, tea tree mushrooms soaked, de-tipped and washed, cut with a knife section.
4, pigeon head and butt, peel off the skin, chop small pieces.
5. Put all the ingredients into a large stew pot and fill it with boiling water until it is 8 minutes full.
6, put into a large pot on high heat and simmer for 30 minutes, turn the heat down and continue to simmer for 3 hours.
7, stewed, with a grease spoon to skim off the oil before drinking
Jujube and wolfberry pigeon soup
Jujube and wolfberry pigeon soup
Raw materials: 2 pigeons, 1 section of green onion, 10 jujubes, 3 slices of ginger, 20 goji berries, 1 tablespoon of salt, 1/2 tablespoon of sesame oil
Practice:
1, pigeons are cleaned, then rinsed with clean water. Boil a kettle of water, the pigeon boil down and wash, handle the pigeon into the pot, put the cut onion, ginger, add half a pot of water to open fire, red dates and goji berries soaked in water beforehand
2, wait until the pot of water boiled, with a large spoon will be in the pot of foaming out, into the dates into the smallest heat and slowly simmering for 2 hours
3, 2 hours, the pigeon basically stewed, soak the good goji berry Into the pot, add 1 tablespoon of salt and a few drops of sesame oil, and then stew for 15 minutes
4, 15 minutes later, you can turn off the fire to drink the soup and eat meat
jujube wolfberry pigeon soup
ginseng pigeon soup
Materials: pigeon 1, 8 jujubes, 1 ginseng
Seasoning: salt
Practice
1, Pigeon kill wash and chop into pieces, red dates, ginseng wash and spare.
2, the net pot on the fire poured into the water, into the pigeon boil, beat off the foam, adjust the refined salt, under the ginseng, jujube, small fire until cooked.
Pigeon fungus carrot soup
Materials: 1 pigeon, 20 grams of fungus, 20 grams of carrots
Seasoning: 5 grams of salt
Practice
1, pigeon cleaned and chopped boiled water, cleaned and torn into small pieces of fungus, carrots peeled and cleaned and cut into pieces spare.
2, the soup pot on the fire into the water, down into the pigeon, carrots, fungus, seasoning salt to cook can be.
Pigeon soup how to stew
good ginger pigeon casserole
Materials: pigeon 1 (about 300 grams), goji berries 20 grams, 50 grams of ginger
Seasoning: a little salt, monosodium glutamate 2 grams
practice
1, the pigeon kill clean, chopping pieces of boil water; ginger, goji berries, soak open and spare.
2, frying pan on the fire into the water, down into the pigeon, ginger, goji berries, seasoning salt, monosodium glutamate, small fire until cooked.
Pigeon soup
Materials: 300 grams of pigeon, 30 grams of fungus, 20 grams of almonds (bag), 5 ginkgo
Seasoning: 4 grams of salt, green onion, ginger 3 grams
Pigeon soup
The practice of
1, will be killed pigeon chopped chopped boiled, fungus washed tear into a small dozen, ginkgo washed spare.
2, the net pot on the fire poured into the water, seasoned salt, onion, ginger, down into the pigeon, water hair fungus, almonds boiled until cooked.
Pigeon soup with American ginseng and dendrobium hodgsonii
Materials: 5g American ginseng, 5g dendrobium hodgsonii, 2 pigeons
Practice
1, pigeons, please ask the master to help deal with the clean, chopped into pieces.
2, wash, cold water in the pot.
3, boil.
4, the pigeon meat out, to be used.
5: Prepare the ginseng.
6: Prepare the hokkien.
7: Boil water in a casserole, add pigeon meat, cleaned ginseng and dendrobium.
8, large fire boil, turn small fire.
9, cook for more than 2 hours, add salt to taste when serving.
Pigeon soup with American ginseng and wolfberry
Materials: 1 pigeon, American ginseng, wolfberry, each moderate
Seasoning: a little salt, 2 grams of green onion, moderate amount of wine
Practice
1, pigeon dehairing to remove the viscera and wash; green onion washed and cut into pieces; American ginseng washed and peeled and sliced.
2, the casserole pot in the water heated to boiling, into the green onions, cooking wine and turn to a low fire stew for 1 ? hours.
3, put the American ginseng, wolfberry and then stew for 20 minutes, add salt to taste.
Poria pigeon casserole
Materials: 300 grams of pigeon, Poria 10 grams
Seasoning: 4 grams of salt, 2 grams of ginger
Poria pigeon casserole
1. Pigeon slaughtered net, chopped into pieces of boiling water; Poria washed and spare.
2. The net pot on the fire into the water, into the ginger, down into the pigeon, Poria boil until cooked, seasoned with salt can be.
Home cooking pigeon casserole
Materials: 1 pigeon, wolfberry 10, 15 grams of lily
Seasoning: salad oil, salt, green onion, ginger, coriander, each moderate
Home cooking pigeon casserole practice
Pigeon soup how to stew
1. pigeon treatment; lily peeled, washed; goji berry soak standby.
2. frying pan on the fire, pour salad oil hot, onion, ginger slices burst incense, pour into the water, into the pigeon meat, goji berries, adjust the salt, small fire boil 20 minutes, into the lily, sprinkle parsley can be.
Motherwort pigeon soup
Materials: pigeon 1
Instructions: motherwort 10 grams, red dates 5, ginger and green onions, moderate amount, moderate amount of salt.
The practice of motherwort pigeon soup
1, pigeon ready, cut pieces.
2, prepared jujube, motherwort into the material box or small cotton bag.
3, cold water into the pot, almost boiling when the foam.
4, and then transferred to the stew pot. Add ginger and onion, red dates and motherwort.
5, electric stew pot on the power, slow cooking, time to the good.
6, seasoning bowl.
Soup Tips: Pigeon without blanching, cold water into the pot to foam can be deodorized.
Pigeon and green bean soup
Materials: pigeon meat, green beans, honey dates, ginger
Pigeon and green bean soup
1, green beans washed, soaked in water for 2 hours ahead of time;
2, spare ribs flying water;
3, all the materials together in the stew pot (green beans and soaked water together with pouring);
4, Stewed in the water for 2 hours;
5, skim the surface floating oil plus salt.
Pigeon soup
Materials: 500 grams of pigeon meat, 30 grams of water lily, 10 fruits, goji berries
Seasoning: salt, 2 grams of green onion
Pigeon soup how to stew
Pigeon soup with lily and white fruit
1, pigeon meat, wash, chopped into pieces, boiled water; water lily washed; White fruit, goji berries were washed and spare.
2, the net pot on the fire into the amount of water, down into the pigeon meat, water lily, white fruit, wolfberry, small fire until cooked.
3, adjust the salt, sprinkle onion can be.
Pigeon soup with astragalus
Ingredients: 1 pigeon, astragalus 10g, a small amount of salt
Practice
1, prepare the astragalus.
2, pigeon clean, chopped.
3, cold water in a pot, boil, remove the pigeon meat for use.
4, casserole boiling water, under the pigeon meat and washed astragalus.
5, large fire boil, turn small fire cook 2 hours.
6, add a small amount of salt to taste, turn off the fire can be eaten.
Pigeon Bamboo Fungus Casserole
Main ingredient; 1 pigeon, 50 grams of bamboo fungus, 3 - 5 jujube.
Accessories; ginger, salt, pepper
How to Make Old Pigeon and Bamboo Fungus Casserole
1, clean the old pigeon and remove the grease from the tail.
2. Soak the bamboo fungus in advance. Remove the mushroom cap head.
3, the old pigeon blanching.
4, lay the ginger slices in the inner pot of Fuku rice cooker.
5, put the blanched old pigeon into the inner pot on the ginger slices, add the right amount of water, the water should not be over the old pigeon.
How to Stew Pigeon Soup
6, fix the inner pot on the Fuku rice pot.
7, turn on the power, close the lid of the Fuku pot, menu selection "universal stew" function, time set to 60 minutes, press the pressure to burn rice button.
8, time, open the pot, add bamboo fungus and jujube.
9, continue to "universal stew" function, time set to 30 minutes, press the pressure cooker button.
10, add salt and pepper can be.
Tips
1, slaughtered pigeons to remove the viscera, and wash off the blood with water (pigeon's mouth to focus on cleaning), and then use hot water to boil down, so that the pigeons taste good
2, boil over high heat, with a spoon will be soup on the foaming skimmed out of the soup to make the soup taste good
3, the pigeon soup must be more time to simmer, a short period of time, the soup flavor is not strong enough!
4, no need to add star anise pepper, and not too much seasoning when stewing soup, so that the original soup is fresh and nourishing.
Soup tips: the flavor of pigeon soup with wolfberries is very fresh, drink without having to put a lot of seasoning, a little salt is good.