How to make winter melon pigeon soup, how to make pigeon winter melon soup

The practice of stewed pigeon with winter melon is detailed.

Ingredients: 400 grams of young pigeons, 200 grams of winter melon.

10 grams of Sichuan pepper 10 grams of green onions.

10 grams of ginger 15 grams of cooking wine.

7 grams of salt and 3 grams of monosodium glutamate.

4 grams of vinegar Detailed steps for the preparation of stewed pigeon with winter melon.

1.After slaughtering, the pigeon is slaughtered, the tip of the claw and the tip of the beak are chopped, cut into two from the backbone, and put into a pot of boiling water to scald off the blood;

2.Wash the winter melon and cut it into small pieces;

3.Cut the green onion into sections, slice the ginger and set aside;

4.Put the pot on the high fire, put in the pigeon, broth (400 grams), refined salt, cooking wine, Sichuan pepper, green onion and ginger slices, and then change to low heat to keep the soup pot slightly boiling;

5.When simmered until five ripe, add winter melon pieces and vinegar, and then stew until ripe;

6.Remove the green onions, ginger slices and peppercorns, and sprinkle in MSG.

Material. Ingredients: 1 grass carp.

Seasoning: Salt to taste; Appropriate amount of green onion; cooking wine to taste; Soy sauce to taste; White pepper to taste.

Method. 1. Wash the fish, use a knife to make a few diagonal strokes on both sides of the fish, rub some salt and white pepper on the fish, drip a few drops of wine, and put it on a plate.

2. Cut some shredded ginger and green onions, put some shredded ginger in the belly of the fish, sprinkle some on the fish, and wrap the plate with plastic wrap.

3. Put it in the microwave oven, depending on the size of the fish and the power of the microwave oven, usually about three minutes.

4. While the fish is steaming in the microwave, take a pot and boil some hot oil, preferably until the oil will smoke.

5. After the fish is steamed, carefully remove the plastic wrap (the caution mentioned here is really careful, don't take it off casually, you will burn your hands if you are not careful.) Because when the fish is steaming, all the steam is stuffed in the dish), pour soy sauce and your favorite seasoning on the fish, spread the chopped green onion on the fish, and pour the burned oil, if the oil is hot enough, it will "sizzle" when drizzling, just enough to drizzle the green onion, and you can also remove a lot of fishy smell of the fish.

The recipe for pigeon winter melon soup is actually very simple.

The pigeons are bought, cut into pieces, and the winter melon is sliced.

Pigeon water, 3

After soaking the water, put it in a pot, boil for 2 hours, add salt, 4

It's good to simmer for 20 minutes.

Winter melon pigeon soup can play a good role in nourishing the brain and kidneys, enhancing memory, regulating the body, beautifying the skin, replenishing blood and qi, and reducing blood pressure.

Winter melon pigeon soup is a relatively nutritious food, which can effectively enhance the body's resistance and improve the body's blood circulation. This is especially true for people who are weak or weak after surgery.

Pigeon soup is a nourishing drink stewed with pigeons as the main ingredient, and there are the following contraindications when taking pigeon soup:

First, you should not eat fish and shrimp when drinking pigeon soup;

Second, when drinking pigeon soup, it cannot be taken at the same time as kelp, shiitake mushrooms and other foods, which will affect the body's absorption of pigeon soup nutrients;

The third type is high blood pressure.

Or hemorrhoids.

patients can not eat pigeon soup, susceptible to infection;

Fourth, pigeon soup should not be eaten with pork.

The pigeon is used to make soup like this! The soup is delicious and suitable for winter tonic.

OK. Winter melon has the effect of moistening the lungs, diuresis and swelling, clearing heat and dissipating heat, detoxification and pus; The light heart flower clears the heart and removes troubles. The soup with pigeon and winter melon has the effect of strengthening the spleen and dispelling dampness.

Winter melon has a low sodium content and has a good auxiliary effect on arteriosclerosis, liver cirrhosis ascites, coronary heart disease, hypertension, nephritis, edema and swelling and other diseases.

"If a pregnant woman eats it regularly, it will poison the fetus and make the child disease-free." "Winter melon also has functions such as detoxifying fish.

The propanolic acid contained in winter melon can effectively inhibit the conversion of sugars into fat, and the winter melon itself does not contain fat and is not high in calories, which is of great significance for preventing the human body from gaining weight and can help the body to be fit.

Pigeon meat is very rich in protein, so the nutritional value of pigeons is extremely high. The protein content of the pigeons is about 24%, which is higher than the average meat content. Moreover, the fat content of the pigeons is very low, making it a low-fat food.

Ingredients: 1 pigeon, 300 grams of yam, 15 grams of wolfberry, appropriate amount of salt, 2 slices of ginger, appropriate amount of water. Pigeon chopped pieces.

Add water to a saucepan, add the pigeon and ginger slices and bring to a boil. After boiling, skim the foam with a spoon, cover and simmer until 8 mature. Add the goji berries and continue to simmer until the pigeons are soft.

Wash the yam and cut it into cubes and put it in a pot. Add an appropriate amount of salt and simmer until the yam is soft and rotten. <

Ingredients: 1 pigeon, 300 grams of yam, 15 grams of wolfberry, appropriate amount of salt, 2 slices of ginger, appropriate amount of water.

1. Clean the pigeons and chop them into small pieces.

2. Add an appropriate amount of shed water to the stew pot, add pigeons and ginger slices, and bring to a boil.

3. After boiling, skim off the foam with a spoon, cover and simmer until 8 mature.

4. When the pigeon soup is stewed to 8 years old, put in the wolfberry and continue to stew until the pigeon is soft and rotten.

5. When the pigeon is stewed, clean the yam and cut it into small pieces and put it in the pot.

6. Add an appropriate amount of salt in turn and stew until the yam is soft and rotten.

I can put it. There is no conflict between the two in terms of taste and nutrients in traditional Chinese medicine, and pigeon soup is a warm and nourishing meat food, and some vegetables such as winter melon can be included in moderation, which can play a role in relieving greasy and balanced nutrition. The pigeon is flat, sweet and salty, mainly containing protein, chondroitin, a variety of amino acids, fat, cholesterol and a variety of vitamins and minerals; Winter melon is cool, sweet and light in taste, and contains more protein, sugar and other nutrients.

I can put it. There is no conflict between the two in terms of taste and nutrients in traditional Chinese medicine, and pigeon soup is a warm and nourishing meat food, and some vegetables such as winter melon can be included in moderation, which can play a role in relieving greasy and balanced nutrition. The pigeon is flat, sweet and salty, mainly containing protein, chondroitin, carbohydrates, a variety of amino acids, fats, cholesterol and a variety of vitamins and minerals; Winter melon is cool, sweet and light in taste, and contains more protein, sugar, and a small amount of calcium, phosphorus, iron and other minerals and nutrients such as vitamin C, vitamin B9, citrulline, and calcium.

Steps:1. Blanch the pigeon first. Wash the winter melon and cut it into cubes.

2. Put the blanched pigeon into the boiling pot, add enough water at one time, put in ginger slices and winter melon, and cover the pot.

3. Bring to a boil over high heat, then simmer over low heat for 2 hours.

4. Remove the lid and add an appropriate amount of salt to taste.