How to cook pigeons, the correct way to cook pigeons How to cook pigeons delicious

1. Yam pigeon soup.

Ingredients: a pigeon, a section of yam, 2 3 black fungus, quail eggs.

6 7 pcs. Ingredients: 3 red dates, a little wolfberry.

Seasoning: ginger slices, green onion segments, cooking wine.

Salt, chicken essence. Yam pigeon soup :

1. Wash the pigeons, put them in boiling water, add some cooking wine, remove the blood, remove them, and wash them.

2. Add ginger slices, green onions, wolfberries and red dates and simmer for an hour.

3. Peel the yam, cut the stick and knife pieces, soak the black fungus, and the quail eggs are like boiled eggs.

Cook the same and peel the shells.

4. Use chopsticks to prick it, and when it is crispy, put in quail eggs and black fungus.

5. Simmer over low heat for 20 minutes, add the yam, and then stew until the yam is crispy, salt, and chicken essence to taste.

2. Don't put too much red dates and wolfberries, just an appropriate amount, otherwise it will become a sweet soup.

2. Goji berries and pigeons make beautiful soup.

Ingredient list of Chinese herbal medicines: 5g angelica dahurica.

5g Codonopsis, 5g, lentils, 10g, wolfberry, 10g, 40g, Chinese rice, 25g, red dates, 5g yam, 5g, lily, 5g, lotus seeds, 5g, green onions, 10g, ginger, a little salt.

Production method: 1. Wash all kinds of Chinese herbs; Cut the green onion and ginger into sections and set aside; Fresh pigeons are washed.

2. The whole pigeon is boiled in cold water (flying water, and the blood is removed for later use.

3. Flood the pigeon in the clay pot, boil the green onions, ginger and various herbs in the pot, and then change to a simmer and continue to simmer for 1 hour.

4. Cook and add a little salt to taste, and the meat and soup are delicious after cooking.

Production time: about one hour.

Secret: The taste of wolfberry pigeon soup is very delicious, you don't need to put a lot of seasoning when drinking, just a little salt.

3. Gastrodia stewed pigeon.

Material: suckling pigeon; 1 gastrodia; 5 g ham; 10 g chives; 3 stalks ginger; 1 small piece.

Seasoning: Stock.

3 tbsp cooking wine; 1 tsp of refined salt; 1 teaspoon of MSG.

Teaspoon. Gastrodia stewed pigeon :

1. Slaughter and wash the pigeons, put them in boiling water and blanch them; Ham slices; Wash and tie the green onions; Wash and slice the ginger.

2. Put the pigeon, ham, gastrodia, broth, cooking wine, green onion knot, and ginger into a bowl, put it in the steamer and steam for 2 hours, take it out, pick out the green onion and ginger, add salt and monosodium glutamate to taste.

Make a water copy first, and then fish it out and put it away. Set aside and bring to a boil with oil. Add chopped green onions, ginger and garlic and stir-fry the pigeons. Fry. Stir-fry for a few minutes, then add water and boil.

Wash it, remove the internal organs, add ginger slices, cooking wine, spices, and make soup.

Braised pigeon in oil. Material:

500 grams of pigeon 2, eggs 2, raw oil or soybean oil 250 grams, soy sauce, salt, sugar, rice wine, starch, green onion, ginger, pepper powder.

Method: 2 pigeon slaughter, hair, internal organs, each cut from the back of a split into two, with a knife back to lightly hit the pigeon meat to make the meat fiber soft. Beat the eggs, take the yolks and 2 tablespoons of starch, mix thoroughly, coat the pigeon meat, put it in the heated oil pan and fry until yellow, take it out.

In another deep pot, put in 1 bowl of boiling water, add 10 grams of sugar, 2 tablespoons of soy sauce, 2 tablespoons of wine, green onion and ginger and Sichuan pepper powder, a little salt, put the fried pigeon meat into the pot and stew, until the meat is soft, the original juice is dried up, poured on the pigeon meat and eaten.

1. Prepare a pigeon, mushrooms, red dates, wolfberries, and a small section of green onions.

2. When the pigeon soup is stewed, the pigeon and the mushroom and the red date are stewed together to drink, the most nutritious, the pigeon needs to be prepared when doing it, and it has been slaughtered and cleaned in advance, the prepared mushroom should be soaked in water in advance, washed and cut into pieces after soaking, and the red dates should also be washed in advance, in addition, an appropriate amount of wolfberry ginger slices, green onions, cooking wine and edible salt and other ingredients should be prepared.

3. Prepare a clean casserole, put the processed pigeons directly into the casserole, put cold water to heat and boil, and then put the cut mushrooms, prepared red dates and wolfberries into the pot together, put in the green onion and ginger mess congratulatory tablets, and then put in enough water, boil a small amount of cooking wine together with high heat, continue to cook for an hour, cook until the pigeon in the pot, and put edible salt to taste after the meat is soft and rotten.

1. Prepare a pigeon, mushrooms, red dates, wolfberries, and a small section of green onions.

2. When the pigeon soup is stewed, the pigeon and the mushrooms and red dates are stewed together to drink, the most nutritious, the pigeon needs to be prepared when doing it, and it has been slaughtered and cleaned in advance, the prepared mushrooms should be soaked in water in advance, washed and cut into pieces after soaking, and the red dates should also be washed in advance, and an appropriate amount of wolfberry ginger slices, green onions, cooking wine and edible salt and other ingredients should be prepared.

3. Prepare a clean casserole, put the processed pigeons directly into the casserole, put cold water to heat and boil, and then put the cut mushrooms, prepared red dates and wolfberries into the pot together, put in the green onion and ginger slices, and then put in enough water, boil a small amount of cooking wine together with high heat, continue to cook for an hour, cook until the pigeon in the pot is chaotic, and put edible salt to taste after the meat is soft and rotten.

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.

Stewed pigeon soup.

Ingredients: a pigeon, an appropriate amount of ginger, an appropriate amount of wolfberry, an appropriate amount of green onions, an appropriate amount of salt, and an appropriate amount of chicken essence.

Method 1: A pigeon, wolfberry, ginger slices.

2. Boil an appropriate amount of boiling water, and keep pouring the pigeon's whole body to rinse it, the pigeon is very clean, so there will not be a lot of foam.

3. Blanch the internal organs of the pigeon.

4. Stuff the internal organs into the pigeon's belly, put them in an iron bowl, add an appropriate amount of water, and ginger slices.

5. Cover and simmer for two hours.

6. After stewing, add an appropriate amount of wolfberry.

7. Add an appropriate amount of salt and chicken essence to taste before drinking.

Gastrodia stewed pigeon soup.

Ingredients: appropriate amount of pigeon, appropriate amount of ginger, appropriate amount of gastrodia, appropriate amount of wolfberry, appropriate amount of salt, appropriate amount of chicken essence.

Method 1: Cut the pigeon into large pieces, put it in hot water, blanch it and set aside.

2. Add ginger, blanch the pigeons, and gastrodia to a boil over high heat, then turn to low heat and simmer.

3. After an hour, add salt, wolfberry and chicken essence to turn off the heat.

Yam pigeon soup :

Ingredients: 1 pigeon, appropriate amount of yam, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of refined salt.

Method 1: Handle the pigeon and cut it into large pieces.

2. Peel and cut the yam into sections, cut the ginger slices, and knot the green onion.

3. Add water to the pot, add ginger and green onions, and bring to a boil.

4. Put in the pigeon meat and blanch it and take it out.

5. Then put the yam segments into the stew pot, add water, ginger and shallots.

6. Select the corresponding menu key according to your personal taste, and the time will be up. Season with salt and serve.

1 pigeon.

Excipients: 5g wolfberry, 2 red dates.

Appropriate amount of lime 50g longan

Pepper to taste, salt 5g

Appropriate amount of green onion Ginger to taste.

Step 1 Prepare the ingredients and make sure the internal organs of the pigeon are cleaned.

2 The pigeon is cut into pieces.

3 Blanch the pigeon under cold water to remove the fishy smell of the pigeon.

4 When the water is boiled, remove the blood foam to make the soup more delicious, and then remove the pigeon meat for later use.

5 **, set up a casserole, pour enough water into the casserole, adding water halfway will affect the taste. Pour the pigeon into the casserole, put 50g of wolfberry, 50g of dried longan, 2 red dates, and cook it with the pigeon. Then add green onion and ginger, which can play a role in removing the smell and improving the freshness.

6 Cover the casserole, bring to a boil over high heat, reduce the heat and simmer for 60 minutes7 Prepare the zest of the lime and put it in 10 minutes before cooking.

8 After the pigeon soup is cooked, pick out the green onion and ginger, and finally, remove from the pot. The longer the pigeon soup is cooked, the stronger the umami of the soup.

Ingredients.

1 pigeon, 150 grams of pork bones, 3 shiitake mushrooms, appropriate amount of wolfberry, 3 red dates, appropriate amount of salt, 2 slices of ginger.

Steps: Prepare the materials and clean the entrails when the pigeons are bought.

Soak the mushrooms for half an hour after washing.

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;

Put all the ingredients except the wolfberries into a stew pot and simmer for 1 and a half hours after boiling over high heat.

Add goji berries and salt to taste before turning off the heat.

Tips: Accessories can be added or subtracted according to your preferences, the taste is light, and it is very suitable for spring nourishing ingredients

Goji berries a little.

Pigeons: 1 pigeon.

Scallops 12 grams.

3 red dates.

Cordyceps flowers 20 grams.

Salt a pinch of salt. 2 slices of ginger.

Steps: Prepare the ingredients, red dates, dried scallops, etc. and clean them.

Soak the cordyceps flowers for half an hour.

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;

Except for the wolfberry, put all the ingredients and ginger slices into a saucepan together, add an appropriate amount of water and simmer for 1 and a half hours.

Add goji berries and salt to taste before turning off the heat.

Tips: Pigeon soup is more hot, and it is best to drink less if you are prone to fire. It is best to pit the dates.

Hello friends, pigeon soup boiled out of high nutritional value, first blanch the meat with boiling water and put it in a casserole, add water to overflow the pigeon meat.

Add ginger slices, rock sugar, jujubes, and green onions, cover the pot, and simmer over low heat for one hour.

Turn off the heat and sprinkle in the coriander, white pepper and salt.

Pigeon soup is great for wound healing after surgery.

More conducive to the absorption and health of the human body, thank you.

Pigeon, wolfberry, jujube, pepper, cinnamon, bay leaf, green onion, ginger, salt, cooking wine.

1.When the pigeon is bought, ask the merchant to remove the feathers, and go home and wash it with clean water to wash off the blood and remove the remaining feathers.

2.The pigeons are cut into small pieces with scissors and cleaned again.

3.Add an appropriate amount of water to the casserole, add the pigeon pieces under cold water, add an appropriate amount of cooking wine, and bring to a boil over high heat.

4.Once boiling, skim off the foam with a spoon.

5.Add jujubes, wolfberries, green onions, ginger, cinnamon, bay leaves, and Sichuan peppercorns, turn to the lowest heat and simmer for 1 hour.

6.20 minutes before cooking, add an appropriate amount of salt, adjust the taste, and continue to simmer.

7.A nutritious and delicious pigeon soup with red dates and wolfberries is ready.

To stew pigeon soup, you need to prepare a fresh pigeon, wolfberry, ginger slices, chicken essence, add an appropriate amount of water to the pot to boil, and then put the pigeon in, you need to constantly pour water on the pigeon, keep washing, there will be no foam after washing, blanch the internal organs, stuff the internal organs into the pigeon's stomach, and then put it in the iron pot, add the appropriate amount of water and ginger to cover the lid, stew for two hours, add wolfberry and some chicken essence salt to taste after stewing.

Gastrodia pigeon soup, you need to prepare some wolfberry, gastrodia, ginger, pigeon, chop the pigeon into pieces, put it in boiling water to blanch, and then take it out and clean it, and then put it back into a clean pot, add ginger, gastrodia and water, boil over high heat, and then change to low heat to simmer for an hour and a half, after the time is up, add an appropriate amount of wolfberry, salt, chicken essence to taste and turn off the heat to eat, the taste is very good.

You can also make yam pigeon soup, you need to prepare some wolfberries, red dates, yams, pigeons, cooking wine, ginger slices, first handle the pigeons, drain the water, clean the ginger and cut it into slices, and then wash the yam and remove the skin, cut into pieces, put the pigeon into a big bowl, put the cooking wine, yam, ginger slices, red dates, wolfberry into it, then add an appropriate amount of water, steam for an hour on high heat, you can also use a pressure cooker to make, so that the speed will become faster.