The role and practice of white pigeon, the efficacy and function of white pigeon soup

It was fried first, and it was in the soup, which was delicious.

Salt and pepper or steamed soup are good.

The specific method is to wash the fresh yam and cut it into slices and wash the clean japonica rice in the pot and cook it into porridge, which has the effect of nourishing the lungs and kidneys and tonifying the spleen and stomach, and can assist in diarrhea and fatigue cough, and relieve physical fatigue.

1. There are private people in China"One pigeon is better than nine chickens"said. Pigeon liver contains the best bile hormone, which helps the body to make good use of cholesterol and prevent arteriosclerosis.

2. The folk call the pigeon"Sweet-blooded animals", people with anemia help to recover their health after consumption.

3. The bones of the pigeon are rich in chondroitin, which can be compared with the chondroitin in the antler velvet, and it is often eaten to improve cell vitality, enhance elasticity, improve blood circulation, and ruddy complexion.

4. Pigeon meat is also rich in pantothenic acid, which has a good effect on hair loss, gray hair and premature hair aging.

The white pigeon has the effect of nourishing blood and soothing tendons, dispelling wind and relieving pain. Honey has the functions of nourishing yin and nourishing the skin, strengthening the body and so on

What kind of disease can be cured by suckling pigeon stewed honey.

1. The efficacy of pigeon soup: nourishing the liver and strengthening the kidneys, invigorating qi and blood, clearing heat and detoxifying, etc.

2. The raw materials for making pigeon soup mainly include pigeons, wolfberries, red dates, etc. It is not only rich in nutrition, but also has a certain health care effect of liquid limbs, which can prevent and treat a variety of aloe diseases. Traditional Chinese medicine believes that pigeon meat has the effects of nourishing the liver and strengthening the kidneys, invigorating qi and blood, clearing heat and detoxifying, and quenching thirst.

Pigeon meat has obvious nourishing and improving physical fitness functions for pregnant women, infirm patients, and the elderly. What are the best ways to make pigeons? Below I would like to share with you the recommendations for pigeons.

1. The practice of wolfberry stewed pigeon

Material. 1 pigeon, 20 grams of wolfberry, salt to taste.

Method. 1.The pigeons are cleaned and cut into large pieces in the kitchen.

2.Add an appropriate amount of water to the clay 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 the wolfberries, simmer slowly for about 1 hour, add an appropriate amount of salt and cook slightly.

Second, the practice of roasting pigeon

Material. A young pigeon, a pot of old brine, an appropriate amount of honey, an appropriate amount of lemon juice, and an appropriate amount of dark soy sauce.

Method. 1.After the pigeon is washed, blanch, put it in a boiling pot, boil it for about 12 minutes, turn off the heat and soak it for more than two hours, and drain the brine. During this period, if the marinade does not completely soak the pigeon, it needs to be turned two or three times so that the pigeon can taste all over the body.

2.Take an appropriate amount of honey, lemon juice and dark soy sauce, mix and spread evenly on the pigeon, and then wipe it again after it has dried. The bottom is lined with tin foil to prevent oil from the baking process from dripping directly onto the tray, and the oven is preheated to 180 degrees.

3.The place where the bone protrudes and is easy to paste can be wrapped in tin foil, put it in the preheated oven and bake for about 20 minutes, and the pigeon skin can be colored and crunchy. Remove the middle and turn it over and brush the pure honey again.

3. The practice of stewed pigeon with Codonopsis astragalus

Material. 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.The pigeons are cleaned and cut into large pieces.

2.Cook with pork and herbs.

3.Bring to a boil and simmer for an hour, then add salt to taste.

Fourth, the practice of swallowing wings

Material. Ingredients: 100g of shark fin.

Ingredients: 400g slaughtered and washed ace pigeons, 75g diced pork, 75g diced lean ham. Seasoning:

25g green onion, 25g ginger slices, 25g ginger juice, 50g cooking wine, 1250g soup, 3g refined salt, 2g monosodium glutamate, 2g chicken powder.

Method. (1) The whole pigeon out of the bone, the pigeon abdominal cavity with boiling water, cooking wine slightly scalded and discolored. rinse, turn over;

2) Diced meat, diced ham, blanched in cooking wine, washed, blanched with 25g of ginger juice for shark fin, mixed with diced meat and diced ham into a filling;

3) Stuff the filling into the pigeon's belly, seal the mouth, boil the ace pigeon with cool boiled water, cut the blood, and wash it;

4) The pigeon swallows its wings and puts it into the ding, boils 1250g of soup, adds 3g of refined salt, 2g of monosodium glutamate and 20g of cooking wine, and pours it into the ding, adding 25g of green onion and 25g of ginger. Cover, steam for 3 hours, take out, pick up the green onion and ginger, and serve.

Operational requirements. Large pigeons with a growth period of 3 months or more are used.

The semi-finished product of the pigeon's wings must be broken, otherwise the soup will be turbid.

Yam pigeon soup recipe one.

1. Cut the pigeon meat into small pieces and wash it. The yam is boiled, peeled off and cut into small pieces.

2. Put the pot on the heat, scoop in the lard, fry the chopped green onion and minced ginger to bring out the fragrance, add the pigeon meat and stir-fry slightly, add the clear soup and bring to a boil.

3. Add all kinds of withering ingredients (except sesame oil) and then boil, skimming off the foam below.

4. Then put in the yam tablets, burn for about 5 minutes, pour in sesame oil and put it on a plate.