How to make pigeon soup more delicious, how to make pigeon soup delicious

Put yellow corn. Yam. Ginger. Green onions and pigeon in soup.

Nourishing pigeon soup Ingredients: 2 pigeons. Ingredients:

Green onion, ginger, garlic, red dates, sand cucumber, codonopsis, angelica, gouqi. Seasoning: Sichuan pepper, peppercorns, salt, sugar, cooking wine.

Preparation of raw materials: 1. The pigeon is slaughtered, dehaired and washed, and set aside. 2. Shred the green onion; Ginger or garlic slices; Wash the jujubes in half; Wash and set aside sand cucumber, codonopsis, angelica, and wolfberry.

Operation steps: 1. Put the cleaned pigeon into the stew pot, add an appropriate amount of grinding water, and boil the water over medium heat. 2. Skim off the foam, add ginger and garlic slices, add pepper, pepper, cooking wine and sugar.

3. Gaza ginseng and angelica, simmer for about 20 minutes, add codonopsis and red dates. 4. Simmer over low heat for about 20 minutes and add the wolfberries. 5. Cover the pot and simmer over low heat for 20 minutes.

6. Before cooking, season with salt and add shredded green onions. Remarks: 1. The pigeon soup made by the soil pigeon is more delicious than the soup of the meat pigeon.

2. The water (broth) for stewing the pigeon must be boiled together with the cold water (broth) over medium heat, so that the soup is delicious. 3. 2 pigeons in stewed soup are generally appropriate; The amount of pepper and pepper is about 10 grains, and the soup is delicious with too much shadow and leakage. 4. 4-5 sand cucumbers can be added, one piece of angelica is generally enough, and about 15 codonopsis ginseng; The soup stewed in this way is delicious, otherwise it is almost the same as drinking Chinese medicine.

5. About 10 wolfberries. 6. Finally, add salt to taste, can be slightly simmered for 2-5 minutes, the soup flavor is easier to grasp. 7. This soup is mild, men, women and children can eat, and it is more nourishing to eat in winter.

Ingredients: pigeons, lean meat, honeysuckle, shiitake mushrooms, dried bamboo shoots.

Excipients: cooking wine, ginger, salt, wolfberry, green onion.

1.The pigeons bought are cleaned. Blanching it in boiling water can remove impurities and some fishy smells.

2.After the lean meat is cleaned, the pieces are blanched as above. Zheng Wu.

3.Soak the shiitake mushrooms and dried bamboo shoots beforehand.

4.Transfer the pigeons to the pressure cooker and add the ginger slices.

Put the shiitake mushrooms and dried bamboo shoots in the pressure cooker as well. Pour in the cooking wine. Add the lean meats.

5.Start the heat until the pressure cooker makes a swishing sound, then simmer on medium heat for 15 minutes.

Then transfer to a ceramic pot, add honeysuckle and wolfberries and simmer for 20 minutes. Finish with salt to taste.

Seasoning: cooking wine (10 grams), ginger (5 grams), green onions (10 grams), salt (3 grams), monosodium glutamate (2 grams), sesame oil (5 grams).

Production 1After slaughtering, the pigeon is slaughtered and the stakes, internal organs and claws are removed;

2.Wash yam, poria, lotus seeds, longan, seeds, and barley to remove impurities;

3.Put the yam, poria, lotus seeds, longan, seeds, barley, and pigeon in a stew pot together, add water and put it on the fire to boil.

4.Cook over low heat for 60 minutes, add salt to taste.

1) Wash the pigeons, chop them and blanch them.

2) Wash and soak tea tree mushrooms.

3) Soak the yam for 30 minutes.

4) Wash the jujubes and soak them and remove the pits.

5) Wash and soak the wolfberries.

6) Put all the ingredients in a casserole and add water.

7) Bring to a boil over high heat, pour in cooking wine, and simmer over low heat for about an hour.

8) Add salt, put in the wolfberries and cook for 5 minutes, and the nourishing pigeon soup is completed.

1.The old pigeons are dissected, gutted, washed and chopped; Wash the lean meat, cut it into pieces, and set aside.

2.Goji berries, ginseng, red dates (peeled) missing heads are washed with water respectively, put into the clay pot together with pigeon meat and lean meat, add an appropriate amount of water, boil over fire, switch to a simmer for 3-4 hours, and season for use.

1.Peel the coconut and cut the coconut into small pieces;

Tremella is swelled with water, washed, and torn into small flowers.

Boil both in boiling water for 5 minutes; The pigeons are slaughtered and washed, and scalded with boiling water.

2.Add an appropriate amount of boiling water to the pot, put in all the ingredients, change to low heat and cook for about 3 hours after boiling, and add an appropriate amount of brown sugar.

Ingredients: 1 pigeon, 1 gastrodia, 5 grams of salt, 15 grams of cooking wine, 2 grams of monosodium glutamate, 2 grams of pepper.

How to make:1Gastrodia gastrodia is washed with warm water and sliced; 2.The pigeon fades and bleeds, 50 water to remove the hair, internal organs, and foot paws, chop the pieces, and then blanch the blood;

2.Put the pigeon pieces in the cup, put the gastrodia slices on the pigeon, mix with water, and cover the mouth with plastic wrap;

Basket on high heat first, and then steam the pigeon over medium heat until the pigeon is soft, and the taste is ready.

Ingredients: 1 pigeon, 1 gastrodia, 5 grams of salt, 15 grams of cooking wine, 2 grams of monosodium glutamate, 2 grams of pepper.

How to make:1Gastrodia gastrodia is washed with warm water and sliced; 2.The pigeon fades and bleeds, 50 water to remove the hair, internal organs, and foot paws, chop the pieces, and then blanch the blood;

2.Put the pigeon pieces in the cup, put the gastrodia slices on the pigeon, mix with water, and cover the mouth with plastic wrap;

Basket on high heat first, and then steam the pigeon over medium heat until the pigeon is soft, and the taste is ready.

1. Put the washed pigeons into a saucepan, add water, and bring to a boil over medium heat;

2. Skim off the foam, add ginger and garlic slices, add pepper, pepper, cooking wine and sugar;

3. Add sand cucumber and angelica, simmer for 20 minutes, add codonopsis and red dates;

4. Simmer for about 20 minutes on low heat and then put wolfberries;

5. Cover the pot and simmer over low heat for 20 minutes;

6. Before the pigeon soup is finished, add salt, add shredded green onions, and serve.

Nourishing pigeon soup ingredients, 2 pigeons, green onions, ginger, garlic, red dates, sand cucumber, codonopsis, angelica, Gouqi, Sichuan pepper, peppercorns, salt, sugar, cooking wine.

The correct way to stew pigeon soup:Ingredients: 1 pigeon, 20g ginger, 5g astragalus, 5g codonopsis, 5g wolfberry.

1. First of all, put the cleaned pigeons into the water, add a spoonful of salt, a little ginger, and soak for 15 minutes.

2. Put the pigeon into the casserole, add ginger slices, 5 grams of astragalus, 5 grams of codonopsis, and then add purified water or mineral water.

3. Then boil water over high heat, turn to low heat and simmer for one hour, then add 5 grams of wolfberry.

4. Finally, add salt according to personal taste, stir well, and simmer for 5 minutes.

The pigeon is very nutritious, which is rich in calcium, iron, copper and other trace elements and vitamins A, B, E, etc., which contains 2 to 3 times the content of vitamins and amino acids than chicken.

Pigeon meat also has certain health care effects, which can prevent and treat a variety of diseases. Traditional Chinese medicine believes that pigeon meat is salty and flat, non-toxic, and has the functions of nourishing yin and aphrodisiacs, nourishing liver and kidneys, invigorating qi and blood, dispelling wind and detoxifying, and mainly treats deficiency, thirst, women's blood deficiency and amenorrhea.

Modern medicine believes that pigeon meat can strengthen the body and tonify the kidneys, vitality, strengthen the brain and improve memory; Lowers blood pressure and regulates blood sugar; Beauty, make **white and delicate, and prolong life.

1. The pigeon is rich in protein, the composition of amino acids is reasonable, and it is easy for the human body to digest and absorb. Eating more suckling pigeons can make the cells get sufficient nutrients, so that the whole body organs are full of vitality and smooth metabolism.

2. Eating stewed pigeon soup can moisten the lungs, make up for fatigue, strengthen muscles and bones, and restore physical strength, eyesight and brain.

3. Pigeon brain is rich in cerebral phospholipids, which can promote the metabolic renewal of tissue cells and delay the aging of brain tissue and nerve cells. After eating, physical strength increases, clear thinking, and memory is greatly improved. It plays an important role in the intellectual development of mental workers and students, as well as children.

Pigeon soup can be added with yams, longan, jujubes, wolfberries, ginger, black fungus, the specific method is as follows:

Tools Ingredients: pigeons, yams, longan, jujubes, wolfberries, ginger, black fungus, water, casserole, cooking wine.

1. Clean the pigeons and wash away the blood.

2. Add an appropriate amount of water to the casserole, put the pigeon under cold water, add an appropriate amount of cooking wine to remove the fish, and bring to a boil.

3. Peel the longan, remove the core of the jujube and clean it, clean the wolfberry, clean and peel the yam, cut it into pieces with a hob, slice the ginger, clean the fungus, soak it in warm water, and set it aside.

4. After the water is boiled, pour out the water, change the water again, the water should not pass the pigeon, add the jujube, wolfberry, ginger slices, cover the pot, boil over high heat, turn the chain to low heat after the pot is boiled, and simmer for 1 hour.

5. After an hour, add the black fungus and yam, add an appropriate amount of salt, cover the pot, and simmer for 20 minutes.

6. A nutritious and delicious red date yam pigeon soup is ready.