How to make pigeon soup in a casserole, how to stew pigeons in a casserole?

The whole pigeon is gutted and put into a small pot, with cooking wine and bleeding water.

Put the pigeon into the casserole, add wolfberry, red dates, mushroom slices, American ginseng, add water to the height of the pigeon.

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Simmer for an hour and add salt.

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The nutritional value of the pigeon is very high, with the effect of invigorating blood and removing blood stasis, speeding up the body, delaying aging, improving immunity, etc., today I will introduce you to the specific introduction of American ginseng pigeon soup

1. Prepare two pigeons, a handful of green onions, and a piece of ginger;

2. Clean the pigeon, cut it into small pieces, put cold water in the pot and boil, put the pigeon pieces into the pot and boil for about two minutes, boil the blood water and impurities;

3. Remove the pigeon pieces;

4. Prepare the casserole, put in half a pot of water, put the pigeon pieces into the pot, put about five slices of American ginseng, put a handful of green onions, and sliced ginger into the pot together, pour in an appropriate amount of cooking wine, and drop a little cooking oil;

5. Cover the casserole, first cook on high heat for half an hour, then change to medium-low heat and cook for about an hour;

6. Remove the green onion from the pot, and the American ginseng pigeon soup is completed!

Remove from the pot and put it on a plate, and the pigeon soup is ready.

Chef Xu's food technical tips:

1. The green onion can be put in as a whole and finally removed;

3. You can put no or less edible oil, and add it according to your personal preference.

Boil the remaining eight points of water in a pot and boil, put the pigeon and other Chinese medicine into the pot, bring to a boil, and then simmer for two hours, everything is OK! Two hours later, turn on the pot!

Raw materials: Codonopsis (50 grams), Astragalus (50), 10 red dates (varies from person to person), 1 old pigeon or suckling pigeon (size varies from person to person); Rinse ready.

Method steps.

Prepare the pigeons, angelica, goji berries, red dates, and salt to wash the fresh pigeons, then blanch them and put them in a bowl for later use.

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Clean the red dates, angelica, and wolfberries, drain the water, and put them in a bowl for later use. The pigeons are slaughtered, washed, and blanched in boiling water.

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Blanch the pigeons in boiling water, wash them, put them under cold water, add cooking wine, and clean them with ginger slices, and cut them into several large pieces or stew them whole in the kitchen.

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Prepare a casserole, if you don't have an ordinary soup pot, and then put the pigeon, angelica, wolfberry, and red dates in turn, and <>

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Bring to a boil, skim off the foam, simmer for half an hour, add an appropriate amount of water, and cover.

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Bring the water to a boil over high heat, then reduce the heat to low and simmer for an hour and a half, adding the appropriate amount of salt to your taste before removing from the pan.

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The method of stewing whole pigeon with red dates in a casserole.

Steps. step

The steps of stewing whole pigeon with red dates in a casserole.

The ingredients are fresh and the requirements for a good soup are very strict. Before making soup, pick a live pigeon, and pay attention to the smoothness of the pigeon's spiritual head and hair.

Steps. step

The steps of stewing whole pigeon with red dates in a casserole.

The blood of the pigeon does not need to be released, and the pigeon is usually red after killing. Fresh pigeons are red in color and pigeon meat.

White! Steps. step

The steps of stewing whole pigeon with red dates in a casserole.

After the pigeon is washed, it is necessary to pay attention to the excess fat in the abdomen and neck area to be artificially removed to achieve the effect of stewing!

Steps. step

The steps of stewing whole pigeon with red dates in a casserole.

Over the water, this step is mainly to boil the blood foam and remove the fishy smell.

Steps. step

The steps of stewing whole pigeon with red dates in a casserole.

Put it in an electric smart casserole, you need 1500ml per pigeon, and a maximum of 3 pigeons can be placed in a 5-liter purple casserole.

Steps. step

The steps of stewing whole pigeon with red dates in a casserole.

Set the long martial arts.

The fire is two hours to simmer the protein of the pigeon, so that the pigeon's nutrition is completely released in the purple casserole.

Steps. step

The steps of stewing whole pigeon with red dates in a casserole.

Turn to simmer for one hour, add red dates, wolfberries, and other accessories.

Steps. step

The steps of stewing whole pigeon with red dates in a casserole.

The original purple casserole pigeon soup is stewed. The soup is light and refreshing, and the ingredients melt in your mouth, and the mellow flavor is incomparable!

Ingredients: 1 pigeon, 15 grams of angelica, 15 grams of codonopsis, 15 grams of astragalus, 4 red dates, 20 grams of wolfberry, 1 piece of ginger.

Method:1The pigeon is slaughtered by the market master, and it can be bled or not (according to personal taste);

2.Wash the pigeons and put them in a casserole with the ginger slices;

3.Wash all the ingredients, put them in a casserole, and add an appropriate amount of boiling water;

4.Bring to a boil over high heat, turn to low heat and simmer for 2 hours, add wolfberries and salt, simmer for another 10 minutes, turn off the heat and remove from the pot;

Angelica codonopsis pigeon soup can nourish the liver and kidneys, invigorate qi and blood, and nourish qi and blood. The pigeon is sweet and salty. It can be used for long-term illness and body failure, liver and kidney loss, qi and blood deficiency, Codonopsis ginseng is sweet and flat, returns to the spleen meridian and lung meridian, nourishes the middle and nourishes the qi, and nourishes the blood.

Angelica codonopsis has a taste of medicinal food, and friends who have not drunk it and are not used to it may feel that it is not delicious, but compared with drinking traditional Chinese medicine, the way of stewing soup with medicinal herbs is very friendly in taste.

Material. 1 pigeon, 2-3 shiitake mushrooms, 3 fungus, half a yam, 5-8 red dates, a little wolfberry, ginger, green onion, cooking wine.

Method. 1. Pour boiling water, add a little cooking wine to the water, put the pigeon in, remove the blood and foam, remove it, and set aside;

2. Heat the water in the casserole until boiling, add ginger slices, green onions, red dates, mushrooms, pigeons, turn to low heat and simmer for 1 and a half hours;

After half an hour, add wolfberries and fungus, and simmer for another 20 minutes;

4. Peel the yam, cut it into pieces, simmer for 20 minutes, until the yam is crispy, add salt to taste.

The excipients can be added or subtracted according to their preferences, and the taste is light, which is very suitable for spring nourishment.

Summary. Kiss! Hello, ingredients.

Custom ingredients.

Dove. a. Ginger. 10g

Radix astragali. 10g

Codonopsis. 10g

Chinese wolfberry. 10g

Method: Read step by step.

Handling pigeons. Put the processed pigeon into the water, add a spoonful of salt, add ginger slices, stir well, and soak to remove the smell.

Place in a casserole.

Prepare a casserole, put the soaked pigeons in, add ginger slices, then add astragalus, codonopsis, pour mineral water or filtered water, flush with the pigeons.

Simmer pigeon soup.

Cover the lid and boil the water over high heat, turn to low heat and simmer for an hour after boiling, add wolfberries after stewing, add salt according to personal preference, and then cover the lid again and simmer for about five minutes before eating.

How to cook pigeon soup.

Kiss! Hello, ingredients and materialsCustom ingredientsPigeon God in the god of a ginger 10g astragalus 10g codonopsis 10g wolfberry 10g method Step by step to read the processed pigeon into the water, add a spoonful of salt to it, add ginger slices, stir well, soak to remove the smell. Put it in a casserole pot and prepare a casserole, put the soaked pigeon in, add ginger slices, then add astragalus, codonopsis, pour mineral water or filtered water, and flush with the pigeon.

Stew pigeon soup with a lid on high heat to bring the water to a boil, after boiling, turn to low heat and simmer a small mountain, add wolfberries after stewing, add salt according to personal preference, and then cover the lid again and simmer for about five minutes before eating.

Can you eat it after a miscarriage because the doctor said you can't eat blood tonics.

Kiss! Hello, you can.

Summary. 1.The pigeons are dehaired and slaughtered.

2.Add water to the pot and put the pigeons.

3.The fire boiled.

4.Remove the pigeons and rinse them with cool water.

5.Add an appropriate amount of water to the casserole, add the pigeon and ginger slices.

6.The fire boiled.

7.Add the washed jujubes.

8.Cover and simmer over low heat for 2 hours.

How to cook pigeon soup.

1.The pigeons are dehaired and slaughtered. 2.

Add water to the pot and put the pigeons. 3.The fire grinds to a boil.

4.Remove the pigeons and rinse them with cool water. 5.

Add an appropriate amount of water to the casserole, add the pigeon and ginger slices. 6.The fire boiled.

7Put the empty into the washed jujubes. 8.

Cover and simmer over low heat for 2 hours.

Can you eat it after a miscarriage because the doctor said you can't eat blood tonics.

After an abortion, it is possible to drink pigeon soup. Pigeon has the effect of nourishing yin and nourishing beauty, after artificial abortion to drink pigeon soup can play a certain role in promoting the body's **, it is recommended to add astragalus and wolfberry when making soup, it is more beneficial to nourish the body, patients can drink a bury judgment every other day, and when drinking, be sure to rush or drink the number of bends, do not drink cold pigeon soup, so as not to make the uterine blood vessels constrict, resulting in lower abdominal pain.

Ingredients for pigeon soup: 1 pigeon, ginseng, codonopsis, sand cucumber, jade bamboo, 6 red dates, wolfberry, astragalus, water.

Steps. 1. Wash the pigeons.

2. Chop in half.

3. Add ginseng, codonopsis, sand ginseng, polygonatum japonica, astragalus, red dates, and wolfberry.

4. Boil a pot of boiling water to scald the pigeon with blood.

5. Clean the ingredients, put them in the stew pot, and add an appropriate amount of water.

6. Water is no better than pigeons.

7. Simmer for 4 hours.

8. Simple, plain, healthy and nutritious.

The above content refers to Encyclopedia - Stewed pigeon soup.

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 specific steps for making the soup for the pigeon are as follows: key the letterMethod 1: Ingredients:

Pigeon, red dates, a few slices of salted meat, chicken essence, manuscript wheel salt, cooking wine, fungus, green onion and ginger, sesame oil. 1. Kill the pigeons alive, cut them into large pieces, put them in a pot, add half a pot of water, pour in cooking wine, green onion and ginger, and cook for 40 minutes. 2. Add the soaked fungus, salted pork slices, and red dates, and continue to cook until the pigeon meat is cooked and soft.

3. Add salt and chicken essence to taste, add green onions, and pour a spoonful of sesame oil to enhance the fragrance.

Method 2: 1. Water boiling, add a little cooking wine to the water, put the pigeon in, remove the blood and foam, remove it, and set aside; 2. Heat the casserole with water until boiling, add ginger slices, green onions, red dates, mushrooms, pigeons, turn to low heat and simmer for 1 and a half hours, then add wolfberries and fungus, and simmer for another 20 minutes; 4. Peel the yam, cut it into pieces, simmer for 20 minutes, until the yam is crispy, add salt to taste.

Tips, 1To make stewed soup, it is best to fly the meat ingredients to remove the blood foam, so that the stewed soup is clear and not turbid. Otherwise, there will be a layer of floating matter like cotton wool at the bottom of the stew pot, which will greatly reduce both the appearance and taste.

2.You can't put more wolfberries, otherwise the soup may be sweet, or the wolfberries will be served last.

The home recipes for boiling pigeons are:

The practice of stewing pigeons.

First, codonopsis astragalus stewed pigeon.

Ingredients: 1 pigeon, lean meat, appropriate amount of angelica, appropriate amount of codonopsis, appropriate amount of astragalus, appropriate amount of wolfberry, appropriate amount of red dates, appropriate amount of salt.

Method: 1. Clean the pigeon and cut it into large pieces. 2. Cook with pork and herbs. 3. After boiling, simmer for an hour and add salt to taste.

Second, fish maw angelica stewed pigeon.

Ingredients: fish maw, angelica, pigeon, longan, wolfberry, ginger.

Method: 1. After washing a pigeon, divide it into four pieces and drain the water. 2. Put all ingredients in a saucepan and add salt to taste after 2 hours.

Three, wolfberry stewed pigeon.

Ingredients: 1 pigeon, 20 grams of wolfberry, salt to taste.

Method: 1. Clean the pigeons and cut them into several large pieces with the kitchen. 2. Add an appropriate amount of water to the ceramic pot, bring to a boil, put the pigeon meat pieces in, wait for the water to boil, and skim off the surface foam. 3. Add wolfberries, simmer slowly for about 1 hour, add an appropriate amount of salt and cook slightly.

Fourth, jujube pigeon soup.

Ingredients: pigeons, red dates, several slices of salted meat, chicken essence, salt, cooking wine, fungus, green onion and ginger, sesame oil.

Method: 1. Kill the pigeons alive, cut them into large pieces, put them in a pot, add half a pot of water, pour in cooking wine, green onion and ginger, and cook for 40 minutes. 2. Add the soaked fungus, salted pork slices, and red dates, and continue to cook until the pigeon meat is cooked and soft.

3. Add salt and chicken essence to taste, add green onions, and pour a spoonful of sesame oil to enhance the fragrance.

Five, mung bean pigeon soup.

Ingredients: 2 suckling pigeons, 1 candied date, half a bowl of mung beans, appropriate amount of pork bones, 2 slices of tangerine peel.

Method: 1. Cut the pork bones and pigeon into pieces, and then pass the water. 2. Soak mung beans half a day in advance. 3. Then put all the ingredients in the pot, add 8 bowls of water, and then after the water boils, the fire will be 20 minutes, and the simmer will be almost the same for another 1 hour.