Can a pigeon bring bones to make a stew together?

Yes, because the pigeon is relatively small overall, it is more difficult to remove the bones. Therefore, when cooking, it is generally cooked as a whole, without using deboning. And our country has always liked to stew with bones.

For example, stewed old hen soup, it is generally rare to see a boneless old hen to stew the soup, generally speaking, it is a whole old hen. Another example is pig's trotter soup, generally speaking, it will not be boneless, but the whole pig's trotters are stewed in the soup. And many people think that there are a lot of nutrients in bones that can supplement calcium and other elements, so when making soup, they deliberately do not do bone removal treatment.

So, the pigeon can be stewed with the bones without any problems at all. For example, in large hotels or special snacks, pigeons are also made as a whole, such as roasted pigeons, fried pigeons or fried pigeons, all with bones. Moreover, the bones of the pigeon are relatively thin, and some meat can be eaten with the bones, which has a unique flavor.

Pigeons and chickens can be stewed together. There will be no conflict between the two in terms of nutrients and sexual taste, and the soup stewed together also has the effects of nourishing qi and blood, warming and nourishing the kidneys, regulating menstruation and relieving pain, dispelling wind and detoxifying. Pigeon old hen soup recipe ingredients:

2-3 live pigeons, 150 grams of chicken, 50 grams of green onions, 50 grams of ginger, 50 grams of cooking wine, 4 grams of refined salt, 5 grams of monosodium glutamate, 1000 grams of chicken soup. Steps:1

After the pigeon is slaughtered, it is scalded with hot water, the hair is removed, the internal organs are washed, and then the boiling water pot is blanched and taken out, put it in the plate, add green onions, ginger, cooking wine, refined salt, monosodium glutamate and steam it until it is seven mature, and remove the size of the bones. Place the pigeon meat on one side of the soup bowl. 2.

Chop the chicken into minced pieces, add an appropriate amount of water, green onions, ginger, squeeze out the blood water, pour it into the soup bowl containing the pigeon meat, and then pour the clear soup into the soup bowl of the pigeon meat, cover and then steam the pigeon meat in the basket drawer until the pigeon meat is cooked and taken out.

Yes, the pigeon soup is very nutritious. As the saying goes, one pigeon is worth nine chickens. The best tonic preferred by the faint patient. However, it is easy to damage the food processor by beating the bones too often. I wish you a happy life and good health.

Of course, soup with bones is more nutritious and tastes better, but it takes a little longer

Of course, this is okay, store a little more time, the bones will be stewed and rotten, you don't need to bite it, you can eat it, and you can swallow it all with a little bite.

Of course. Moreover, the pigeon's bones are relatively thin, and it is impossible to kick them out.

How so? Can you live together for sure to be a little rotten shareholders angle is okay, they will always be worth more? But after a long meal, the pressure cooker is good for stewing, there is really no amount, and the bones are all noodles.

Radish and cabbage, each has its own love, and I personally think there is no problem. However, it's up to you whether you can do it or not.

Pork ribs pigeon soup recipe.

Ingredients: 1 pigeon, 200 grams of pork ribs, appropriate amount of ginger.

Seasoning: 2 grams of salt.

Method: 1. Cut off the feet of the pigeon.

2. Wash the pigeon.

3. Wash the pork ribs.

4. Put the pigeon and pork ribs into a pot of boiling water and cook for 5 minutes.

5. Put it in water to cool.

6. Add water to the pot and bring to a boil, and put in the pigeon.

7. Add the pork ribs.

8. Add ginger and bring to a boil.

9. Cover and simmer for 3 hours.

10. Add salt to taste.

Youth tip: When stewing the soup, you should put it in a pot under cold water and slowly heat it so that the protein can fully dissolve into the soup, and the soup will taste more delicious.

Pigeon is not only delicious, but also nutritious, has high medicinal value, and is a famous nourishing food. Among the various meats, pigeon meat.

It contains the richest protein, while the fat content is very low, and the digestion and absorption rate is as high as 95%. Compared with chicken, fish, beef and mutton, pigeon meat contains vitamin A, vitamin B1, vitamin B2, vitamin E and trace elements used in hematopoiesis.

It's also abundant. The nutritional value of pork ribs is as follows:

1. Pork ribs are rich in protein and fat, providing high-quality protein for the human body.

and essential fatty acids, which can supplement the nutrients needed by the body.

2. When people reach middle age, microcirculation.

Disorders occur in the collagen in the ribs.

and other ingredients can dredge microcirculation, thereby improving aging symptoms and playing an anti-aging role.

3. Pork ribs are rich in calcium.

It can maintain bone health and prevent osteoporosis.

4. Pork rib stew soup can nourish yin and moisten dryness, nourish essence and replenish blood, and is suitable for lack of qi and blood.

People with a cold constitution.

As long as the pot can stew soup, but you must know that the soup pot is still particular after all, you can compare the difference between different pots of stewed soup before choosing.

1.Stainless steel stockpot.

Stainless steel pots can also be used to make soups. It is characterized by large capacity and boilability, and can be used to cook chicken soup, pork rib soup and other soups that need to be boiled for a long time. It is not advisable to use a stainless steel pot to cook some soups with Chinese herbal medicines, because Chinese medicine contains many alkaloids.

During the heating process, it will react chemically with stainless steel.

Affects the medicinal effect of the soup.

Stainless steel stockpot.

2.Pressure cooker.

The pressure cooker can quickly cook the soup in the shortest possible time, but the nutrition is not destroyed, that is, it saves fire and electricity, and is suitable for cooking raw materials with tough texture and not easy to cook soft. However, the food in the pressure cooker should not exceed the highest water mark in the pot, so as not to have insufficient internal pressure to cook the food quickly.

3.Casserole.

Casserole (There are also specialized electric casseroles and induction cookers.)

Special casserole) can keep the original flavor of the soup in a casserole. The clay pot can withstand high temperatures, can withstand long-term stewing, and needs to be simmered over low heat. The clay pot can make the soup rich, delicious and without losing the original nutrients, but it has poor thermal conductivity and is easy to crack.

It is best not to use the new casserole directly, it must be processed before it can be used again.

4.Braised pot (supermarkets have pots that sell electric energy, and the size is matched).

This pot is suitable for cooking pork, beef, chicken soups, or beans and brown rice with high fiber content.

and other hard cereal soups. The biggest feature of the simmering pot is that the raw materials are boiled in the inner pot, and then put them in the outer pot and let stand for 1 2 hours to make the raw materials gradually cooked. This saves gas and retains nutrients in food.

When cooking in a simmering pot, the food should not be too small, and it is better to have it full.

5.Crock.

The best effect is to make fresh soup by simmering in an aged crockpot. The clay pot is made of clay made of quartz, feldspar, clay and other raw materials that are not easy to transfer heat and fired at high temperatures. It has good air permeability and adsorption, and also has the characteristics of uniform heat transfer and slow heat dissipation.

When simmering fresh soup, the crockpot can transfer external heat energy to the internal raw materials in a balanced and long-lasting manner, and the ambient temperature is balanced and beneficial to the water molecules.

The longer this interpenetration is maintained, the more the flavor of the ingredients overflows, the more delicious the soup will taste, and the more crispy the texture of the simmered food will be.

1.Motherwort pigeon soup.

Ingredients: 1 pigeon, 10 grams of motherwort, 5 red dates, appropriate amount of ginger and green onion, appropriate amount of refined salt.

Method: The pigeon is ready, cut into pieces.

Prepare red dates and motherwort in boxes or small cotton bags.

Put cold water into the pot and remove the foam when it is about to boil.

Then transfer to the saucepan. Add ginger, shallots, dates and motherwort.

The electric cooker is powered on, simmer slowly, and it's good when the time is up.

Season in a bowl.

The main practices are as follows:

Ingredients: a pigeon; large bones; Chinese wolfberry; A small amount of four-matter medicine packs; Scallops; Ginseng.

Excipients: a pinch of salt, a pinch of chicken essence, green onion, ginger.

Pigeon big bone broth preparation steps:

1.Clean the pigeon and large bones, clean them, chop them into large pieces and marinate them in cooking wine, salt, ginger slices and pepper for 20 minutes.

2.Pour cold water into the pot, put in a few slices of ginger, put the pigeon and the big bones in the pot at the same time, wait for the water in the pot to boil, remove the pigeon meat and big bones, and wash them.

3.Put the four things medicine bag and ginseng in a bowl, put in hot boiling water, let it soak and set aside.

4.Put the soaked Siwu medicine packet and ginseng and its soup in the pot, put in the washed pigeons and big bones, pour cold water into the pot, submerge the meat 3 times, add the scallops, wolfberries and a few slices of ginger, and simmer for 3 hours.

The nutritional value of pigeons that can be stewed with large bones:

The nutritional value of the pigeon is extremely high, and it is not only a precious delicacy, but also a high-grade nourishing product. This pigeon meat is a high-protein, low-fat food, and the protein content is higher than that of chicken, fish, beef and mutton with calcium, iron, copper and other minerals and vitamin ABE. Pigeon liver contains the best bile hormone, which can help the body make good use of cholesterol and prevent arteriosclerosis.

Pigeon meat is rich in pantothenic acid, which has a good effect on preventing hair loss, gray hair and premature aging. Pigeon meat can promote digestion, is good for preventing arteriosclerosis, can also have the effect of preventing cholesterol, has the effect of improving immunity, and is also a low-fat and high-protein dietary therapy. Eating it regularly can have a metabolic effect.

Pigeon meat can be stewed with ribs. Pigeon meat itself is very rich in amino acids, dietary fiber, vitamins and calcium ions. And pork ribs contain protein, fat, calcium ions, iron ions.

The two foods are mixed together, the nutritional value is complementary, and it can effectively enhance the body's immunity. It can also enhance the body's ability to resist diseases, and the delicious taste can increase appetite.

However, it should be noted that for some people with spleen and stomach deficiency, it is recommended to eat a small amount, because there is more fiber in both foods, which is not conducive to digestion after eating, and is prone to bloating.

The food tonic prescriptions for replenishing qi include stomach and qi cake and ginseng lotus broth. It is difficult to generalize because it is more effective to be selected by professional physicians for syndrome differentiation and treatment, and it is related to factors such as the condition.

1.Stomach and Qi Cake: Grind an appropriate amount of yam, lotus seed meat, poria cocos, and gourd into fine powder, mix well with rice flour and white sugar, and make a cake and steam.

It has the effect of strengthening the spleen and stopping diarrhea, and is suitable for symptoms such as lack of food and loose stools (loose stools), fatigue (lack of energy) and women's spleen deficiency caused by spleen and stomach weakness.

Yam can nourish the lungs, nourish the spleen, and benefit the kidneys, and replenish qi without stagnation. Lotus seed meat invigorates the spleen and kidneys, and is especially good for strengthening the spleen. Poria cocos can not only strengthen the spleen and infiltrate dampness, but also replenish the heart qi and calm the nerves.

It can not only strengthen the spleen and stop diarrhea, but also dehumidify. Combined use can tonify the middle and invigorate qi (through the method of tonifying the spleen**qi deficiency).

2.Ginseng lotus broth: soak the flesh of the lotus seeds until thorough, then add rock sugar, steam and stew in the steamer for about 1 hour, the ginseng can be used 3 times, and the 3rd time can be eaten together with the ginseng. Serve breakfast and dinner. It has the effect of nourishing qi and spleen, nourishing the heart and strengthening the kidneys.

Fangzhong ginseng greatly replenishes vitality, spleen and lungs. Lotus seed meat has the functions of tonifying the spleen and stopping diarrhea, benefiting the kidneys and nourishing the heart and soothing the nerves, and is a common medicine for spleen deficiency and diarrhea and loss of appetite. Rock sugar nourishes the lungs and nourishes yin, and has a flavoring effect.

Ginseng, lotus seed meat, and rock sugar are matched, which is sweet and fragrant, replenishing but not sluggish, especially suitable for the elderly and frail.

Dietary therapy has a limited effect and cannot be used as a substitute for medication.

Pigeon and pork ribs have the conditioning effect of supplementing nutrition and protein, the two can be cooked together in soup, the above situation, if there is no other discomfort in the body, you can eat pigeon and pork ribs in moderation soup. Pigeon is a kind of meat with high nutritional value, and it also has precious chondroitin, which has a good health care effect on the body.

The very precious thing in pigeon soup is chondroitin, and the amount is very large, chondroitin can restore people's physical strength, make people feel relaxed and energetic. A variety of trace elements in it are very good for **, and many beauty-loving women can use pigeon soup to save their youth.

Pigeon soup has many amino acids suitable for the human body to absorb, not only easy to digest, but also can brighten the eyes and moisten the liver, pigeon soup can restore physical strength, so that tired and weak people can restore their health, physical and mental strength will be more flexible.

After surgery, the wound heals slowly, you can take pigeon soup, which is rich in collagen, so that the scar can heal as soon as possible, and it also has a certain effect on repairing the scar. Moreover, pigeon soup can also replenish blood, and caesarean section mothers can drink it, so that they can recover as soon as possible.

For people with long-term insomnia, you may wish to take pigeon soup, which can play a calming role and make people sleep peacefully. It also has a good healing effect for patients with neurasthenia and migraine.

Pigeons can be stewed with big bones, for example, if you buy two pigeons, there are very few, and then there are too many people, it is not enough to eat, in this case you can add ribs, you can eat bones, you can also put them together in stew.

The pigeon can be stewed with big bones, and then put some Poria cocos or five-fingered peach, which is a very good soup for dampness and health in summer, and it is very delicious, and it can be drunk by all ages and is good for the body.

1.Wash the pigeon and pork ribs and cut them into small pieces, drain the water and set aside; Wash dates and wolfberries for later use;

2.On medium heat, add ginger slices, pigeon, pork ribs and stir-fry for about 5-8 minutes, add refined salt after drying up the water, wait for the pork ribs to turn yellow, and turn off the heat when the pigeon meat is tightened;

3.Put Ganoderma lucidum powder, dates, and wolfberries in the steamer, add the fried pork ribs and suckling pigeon, and then pour in water;

4.Steam for about 30 minutes and serve.

1. Wash the pigeons and chop them into small pieces; The ribs are also chopped into chunks; Blanch in a pot of boiling water for about 5 minutes to wash off the blood; After soaking the mushrooms, remove the stems and cut the large ones into pieces.

2. Wash the steam pot, add pigeons, pork ribs, mushrooms, green onions and ginger, add Shao wine, salt, chicken powder, and steam for two or three hours.

3. Pick up the green onion and ginger in the steam pot, put the cabbage in, cover and steam for another two minutes, and then serve on the table. 1. Wash the lemon, remove the core and slice, slaughter the pigeon, and cut off the feet.

2. Wash the pork ribs and chop them into segments.

3. Add 3000ml of water (12 bowls) to the clay pot and bring to a boil, add pigeons, pork ribs and ginger, change to a simmer for 2 hours, add lemon and then roll for 10 minutes, add an appropriate amount of salt and oil.

1.Astragalus, red dates, black dates, cooked party.

2.Red dates, black dates take out the core inside, cooked party cut into sections.

3.Wash the pork bones, pigeons and herbs.

4.Put all the ingredients in a stew pot, add an appropriate amount of water, and simmer for three hours.