How to eat pigeons is delicious, how to eat pigeons is better

Braised pigeon stewed with beer is the best to drink.

Of course, it is to burn and eat roasted pigeon.

Delicious and nutritious pigeon soup with bamboo tubes, which can only be eaten in the wild.

Zero failure health pigeon soup.

It was super delicious, and the family even took the soup to boil the powder and dried it.

Not at all.

It's going to be done!

Ingredients: 1 pigeon.

Goji berries 20 capsules.

2 slices of ginger. 1 tablespoon of cooking wine.

2-3 tablespoons of salt.

4 red dates.

1 green onion. 2 tablespoons of salt (depending on personal taste).

1 green onion.

2 tablespoons cooking wine.

4 longans.

The practice of pigeon soup with zero failure.

Pit the jujube (not easy to get on fire).

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Pigeon pot under cold water, add 2 spoons of cooking wine, green onion knot to remove the smell, boil the water for 2 minutes, remove the blood foam, wash with warm water!

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Pour in the same water as the pigeon, wolfberry, longan, red dates and ginger slices that have been pitted before, and turn to low heat after boiling the water.

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I added a few more wolfberries ten minutes before they came out of the pot to increase the appearance! It's OK if you don't add it!

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Tips: The pigeon will keep warm after the oil is released, so be careful not to burn it when drinking!

The pigeon is an animal with high nutritional value, and the meat, eggs, and blood of the pigeon can be used in medicine. The "Compendium of Materia Medica" mentions that pigeons have many feathers, and only white is used in medicine. From ancient times to the present, Chinese medicine has believed that pigeon meat has the effects of nourishing the liver and strengthening the kidneys, nourishing qi and blood, clearing heat and detoxifying, and quenching thirst.

Pigeon soup has become a good conditioning product for postpartum, post-traumatic, and physical deficiency and heat patients. The benefits of pigeon soup are as follows:

1. Promote wound recovery: pigeons are rich in collagen, which has the effect of healing wounds, and can also play a role in replenishing blood and reducing fever with red beans, which can promote the healing of the body and wounds, and repair scars. It is suitable for all kinds of postoperative patients** tonic.

Elderly people eat often, it can also alleviate age spots and keep them smooth or moisturized;

2. Enhance physical fitness: The protein content in pigeon soup is very rich, and its amino acid composition is also relatively reasonable, which is easy for the human body to digest and absorb, so that the cells can get sufficient nutrients, make the whole body organs full of vitality, and make the metabolism smooth. Stewed pigeon soup can moisten the lungs, brighten the eyes, replenish fatigue, strengthen muscles and bones, so that physical strength, eyesight, and brain power can be restored, and it is a good tonic for people with weak constitution to recover physical strength and enhance physical fitness;

3. Beauty and beauty: pigeon meat is rich in a variety of nutrients, of which the content of chondroitin can be comparable to that of deer antler. Pigeon soup can increase nutrition, improve human body functions, make people full of vitality, beautiful, and have the effect of beauty and beauty.

Pigeon soup is delicious and can be eaten by the general public, and it is a good product for the elderly, pregnant women, children, people with weak constitution, and postoperative patients, which can speed up wound healing. Moderate consumption can also increase physical fitness, beauty and beauty.

1. Pigeon soup

The ingredients are as follows: 1 pigeon, 100 grams of Chinese yam, 20 wolfberries, 2 codonopsis, 6 black dates (with pits), 4 grams of salt, 1 green onion, 3 slices of ginger, 15 grams of cooking wine, and an appropriate amount of water.

The specific method is as follows: wash the yam, slice, wolfberry, codonopsis, black dates wash and set aside, wash the pigeon and put it in a casserole, add an appropriate amount of water, after boiling, skim the foam, then add cooking wine, green onions, ginger, and then put in wolfberry, black dates, codonopsis, boil over high heat, turn to low heat for about 1 hour, add yam, boil until the yam is soft and rotten, put salt to taste and then you can get out of the pot.

2. Roast pigeons

Prepare the following ingredients: 1 pigeon, 5 grams of oil, 3 grams of salt, 3 grams of cooking wine, 3 grams of oyster sauce, 5 grams of ginger, and 3 grams of sugar.

The specific method is as follows: wash the pigeons, absorb the water with kitchen paper, add salt seasonings, add ginger slices, seal them with plastic wrap, put them in the refrigerator to marinate for more than 2 hours, take them out, use a barbecue fork, pour the juice of the pickled pigeons on the pigeon, put them in the oven, set the upper and lower fire 200 degrees, the time is 30 minutes, after 30 minutes, the pigeon is cooked, take out the baking fork.

3. Steamed pigeon with ham

Prepare the following ingredients: 1 pigeon meat, 1 piece of ham, 1 teaspoon of salt, 2 green onions, 1 slice of ginger, 1 teaspoon of cooking wine.

The specific method is as follows: clean the pigeon, dry the water, slice the ham, slice the ginger, and tie 1 green onion; Evenly spread a layer of salt (flavor) on the pigeon, evenly pour some cooking wine on the pigeon, spread the ham slices evenly on the pigeon, put ginger slices and green onion knots, move it into a pressure cooker and boil over high heat and steam over low heat for about 20 minutes (ordinary steamer takes about 40 minutes or more), steam it and take it out, pick up the green onion and ginger, and sprinkle some green onions.

Dry steamed pigeon meat with astragalus.

Ingredients: Meat pigeon, ginger, astragalus, chives, cooking wine, soy sauce, salt, vegetable oil.

Method: 1. Clean the meat pigeon, rub the skin of the pigeon with salt and cooking wine, so that it is cleaner and can also go fishy, cut open to remove the internal organs, and the pigeon liver replenishes blood, so as to keep. Chop the pigeon meat into small pieces and set aside.

2. Rinse the astragalus in advance and soak it in a small amount of cold water to soften. The water in which the astragalus is soaked should also be kept useful. Slice the ginger and chop the chives.

3. Heat the pot and put oil, add the pigeon meat, cook in the cooking wine, stir-fry a few times, add soy sauce and ginger slices, fry until the pigeon skin and hair curls change color, add salt to taste and stir-fry well.

4. Put the astragalus in the middle of the pigeon meat, that is, put a layer of pigeon meat at the bottom of the bowl, put the astragalus in the middle, put another layer of pigeon meat on top, put ginger slices on the top, and pour a small amount of water to soak the astragalus.

5. Add an appropriate amount of water to the electric pressure cooker, put on the stand, put in the fried pigeon meat, cover the pot and steam for about 20 minutes.

6. Sprinkle chopped chives out of the pot and serve.

Dry steamed pigeon meat is not only nutritious, but also born with a unique meat aroma of pigeons, with the strongest fragrance when just out of the pot, so it is best to eat hot after the dry steamed pigeon is done, fresh and fragrant, the meat is tender and delicious, even the soup is sweet and sweet, mix it with rice and eat it, and it is no problem for one person to eat a few bowls.

Astragalus has the effect of protecting the liver, lowering blood pressure, replenishing qi, and improving immunity.

Steamed or stewed pigeons are the most nutritious, but it is not recommended for you to eat them. Did you know that those meat pigeons on the market only take a week from birth to adulthood? How many hormones did you take, how many chemicals did you eat, and did you see it?

Therefore, meat pigeons should not be eaten lightly. If you are weak and sick, you should eat more vegetables and fruits, and highly nutritious foods such as kiwi VC are very helpful to people who are weak and sick.

Stewed pigeon is the most nourishing way to eat, and if you want to consider the taste, braised pigeon meat and roasted pigeon meat are also good.

Pigeons can be roasted, they can be made in soup, they can be fried. If you want to roast the pigeons, it is better to marinate them first to make them more flavorful. If you want to make soup, you can make it:

Stewed pigeon soup, red dates, wolfberry pigeon soup, yam pigeon soup and other Yu celery. If you want to stir-fry pigeon, you can stir-fry it with green onions, ginger, garlic, chili peppers and other ingredients.

Pigeon, a very common bird, widely bred all over the world, is a collective name for hundreds of species of birds of the dove family of the order Dove, is a bird that is good at flying.

The pigeon is erected, small and exquisite, there are many varieties, the feather color is diverse, there are tile gray, green, white, black, green, red, flowers, etc., its response is alert, and the vigilance of the celery is higher.

Whether it is a wild pigeon or a domestic pigeon, its food is mainly plant-based food, mainly corn, wheat, beans, grains, etc.