How to cook pigeons, how to braise pigeons

What is the method of braised pigeon, and the following is an introduction to its steps:

Ingredients: 1 pigeon, 1 piece of ginger, 1 green onion.

<>4. First boil the pigeon meat pieces with boiling water, and then control the dry water. Then put an appropriate amount of salad oil in the vegetable pot, burn until it is hot, pour in the pigeon pieces, stir-fry twice and put in soy sauce, then add water, salt, balsamic vinegar, five-spice powder, pepper, green onions, ginger, simmer over high heat, and then change to low heat.

5. Finally, reduce the juice on high heat, put an appropriate amount of chicken essence to turn off the heat, and put it on a plate to eat.

Although pigeon meat is eaten by many people, it is not known that it is a potential threat to human health.

Nutritionists point out that pigeon meat is deficient in vitamin B16, vitamin C, vitamin D, and carbohydrates necessary for the normal life of the human body. In addition, some people claim that pigeon meat contains "high-quality amino acids". Modern science shows that the human body contains 20 kinds of amino acids that constitute protein, these amino acids are necessary for the human body, there is no "high-quality" and "non-high-quality" distinction, as long as you eat more vegetables and fruits, do not eat partially, generally will not cause amino acid deficiency.

However, eating pigeon meat will lead to a deficiency of other amino acids, resulting in "sub" health of the human body. Long-term consumption will also cause pregnant women to return to milk.

It is best to replenish your body by eating more fruits and vegetables and eating a balanced diet.

The stew is more nutritious, and the pigeon is generally given to the patient to eat more. Braised is too heavy for the patient, and it will be better to stew.

Ingredients: Pigeons.

Excipients: green onion, ginger and garlic.

Seasoning: salt, five-spice powder, sugar, cooking wine, soy sauce, edible oil.

Production steps: 1. Wash the pigeon and chop it into pieces.

2. Marinate the pigeon pieces with cooking wine, soy sauce, five-spice powder and salt for 2 hours.

3. Cut the green onion, ginger and garlic into cubes for later use.

4. Make oil in the pot, fry the pigeon pieces until golden brown when it is hot.

5. Leave the bottom oil in the pot, and when it is hot, add the green onion, ginger and garlic and fry until fragrant.

6. Add the pigeon and stir well, add water, add salt and sugar to taste, and then simmer until it is rich and crispy.

ps: 1. The pigeon should be fresh and not too big.

2. The seasoning should be salty, fresh and mellow as the standard.

You want nutrition?! So I ask you, do you know that those meat pigeons sold in the market only take more than a week from birth to growth? Have you seen with your own eyes how much hormones and how much chemical feed you were fed during this period?

Think about it, can you still drink the pigeon soup made from this meat pigeon?? What more nutrients do you need? Don't get knocked over by what's in the wet market!

At least I've investigated the poultry business, and now it's not just the things in the vegetable market, but also in the supermarket, and there are several reports of poor quality.

Raw materials to prepare pigeon, spices (star anise, bay leaves, cinnamon, tangerine peel, licorice), braised soy sauce, oil, rock sugar, salt.

1. The pigeon must be cleaned after it is bought. Including the internal organs in the chest cavity and the throat of the neck are all cleaned, otherwise there will be blood no matter how you cook it, which is really important.

2. Put all the dried spices into the tea bag, take a small bowl and mix the soy sauce with the oyster sauce, rub it on the pigeon several times, and refrigerate and color for 2 hours.

3. Take a deep pot and put the pigeon, spice bag and brush the pigeon marinade, add water to 2 3 places of the material, boil on high heat and turn to low heat, simmer for about 1 hour, during which the pigeon must be turned over 2 3 times.

4. Boil the pigeon to a suitable degree, add rock sugar and salt to taste, turn to high heat to medium heat and slowly collect the juice, at this time you should frequently push the pigeon with a spoon to avoid sticking to the bottom of the pan.

5. You can use a spoon to pour the marinade on half of the pigeon's body to make the color uniform on both sides. When the remaining 1 3 soup is collected, turn off the heat and remove from the pot, cool and chop into pieces and serve.

Main ingredients: 2 pigeons, appropriate amount of green onion, ginger and garlic, 2 bay leaves, 6 dried chili peppers, 2 star anise, 2g Sichuan pepper, 1 spoon of Pixian bean paste, 20ml of light soy sauce, 5 rock sugars, 1 spoon of five-spice powder, edible oil green pepper, 1 bottle of beer.

1. Chop the pigeon into small pieces, pot under cold water, put in ginger slices, and blanch in cooking wine.

2. Chop some green onions, ginger and garlic for later use.

3. Heat oil in a pot, add green onions, ginger and garlic, and stir-fry the spices until fragrant.

Spoon Pixian bean paste and stir-fry the red oil.

5. Add the pigeon and stir-fry, add the light soy sauce and stir-fry to color.

6. Add beer and rock sugar, cover and simmer for 40 minutes.

7. When the time is up, add green peppers, stir-fry over high heat and collect the juice.

8. Finished product drawing.

Step 1: Remove the feathers and internal organs of the pigeons, wash them, put them in a pot and boil them with water, skim off the foam, cook until they are ripe, remove them, and cool them. Keep the soup pot for later use.

Step 2: Cut the meat into 3 cm cubes and set aside.

Step 3: Add an appropriate amount of oil to the pot and cook it over medium heat until it is hot, add ginger, red pepper, spices, peppercorns, pepper, green onion and garlic to choke the flavor, add the pigeon meat and stir-fry until it changes color, pour in the soup retained in the first step, add an appropriate amount of salt and soy sauce. Bring to a boil over high heat and then simmer over low heat.

Add a small amount of MSG when cooking.

Pigeon soup: Ingredients: 1 pigeon, 2 red dates, yam, barley, lotus seeds, tangsheng, a little wolf.

Method: first take out the contents of the pigeon's stomach, then wash it, remove the head and feet Then stuff the red dates, yams, barley, lotus seeds, tangsheng, and wolfberry into the stomach, and then put it in the casserole and put some water to boil, and then pour out the first water after boiling, and then put the water to boil over high heat, and then simmer for two hours on low heat to eat.

Pigeon soup: Ingredients: 1 pigeon, 2 red dates, yam, barley, lotus seeds, tangsheng, a little wolf.

Method: first take out the contents of the pigeon's stomach, then wash it, remove the head and feet Then stuff the red dates, yams, barley, lotus seeds, tangsheng, and wolfberry into the stomach, and then put it in a clay pot and put some water to boil, and then pour out the first water after boiling, and then put water to boil over high heat, and then simmer it over low heat for two hours to eat.

Pigeon soup recipe:

Ingredients: 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, and stew the pigeon soup.

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

2 net pigeon (about 700 grams), 250 grams of tomatoes, 15 grams of net coriander, 10 grams of ginger, 10 grams of green onions, 25 grams of egg liquid, 50 grams of western juice, 15 grams of sauce, 15 grams of monosodium glutamate, 15 grams of sugar, 25 grams of Shao wine, 10 grams of soy sauce, 25 grams of dry starch, 200 grams of fresh soup, sesame oil, 1000 grams of peanut oil (about 90 grams).

Method: 1Wash the pigeon, rub the pigeon body with 10 grams of Shao wine and soy sauce, and marinate for 3 minutes; 2.

Wash the tomatoes, cut them into round slices and arrange them in a dish, sprinkle with grams of sugar, stick with the egg mixture, and sprinkle with 10 grams of dry starch; 3.Heat the wok, put the peanut oil to fifty percent hot, put the pigeon and fry it for about 2 minutes until the color is red, pour it into a colander and drain the oil, put ginger and green onion in the original pot to stir out the fragrance, add the pigeon, cook 15 grams of wine, add soup and monosodium glutamate, cover and simmer over low heat for about 10 minutes, add the western juice, the juice and the sugar, and then cover and bake, take out the pigeon, continue to heat, concentrate the raw materials in the pot to about 100 grams, add 15 grams of peanut oil and sesame oil to push evenly, and set aside. Each pigeon is cut in pairs, cut 6 pieces on each side, a total of 24 pieces, and put them on the plate in the shape of a double pigeon; 4.

Wash the wok and put it on medium heat, put the peanut oil until it is hot, fry the tomato slices until the skin is crispy, put them around the pigeon, put the coriander in the middle of the tomato slices, and then pour the original juice on the pigeon.

Characteristics: Spicy, fragrant and slightly sweet and sour. It has a western flavor.

Pigeon meat as a very high nutritional value of nourishing food, its meal is also very various, for example, can be used for steaming, braised, can also be used to make soup, we in our daily life one of the most common practice is to make pigeon soup to drink, for the first recovery of serious illness or after the operation of people have a very good nourishing effect, to introduce to you a fungus pigeon soup practice, we prepare fresh fungus, clean it and put it in water to soak, and then prepare the pigeon to clean it up, First of all, we put the pigeon in the pot and add an appropriate amount of water, wait for the water to boil and then take out the pigeon, and then put it into the casserole and fill it with some green onions, ginger and garlic, add an appropriate amount of warm water and cooking wine, boil over high heat, and then turn to low heat and slowly boil, and then add the soaked fungus to stew for half an hour, and add some edible salt out of the pot to eat.

The pigeon is also very delicious to stew and eat, first of all, we can buy a fresh pigeon from the market, take it home and clean it again, it is best to soak it in water for a period of time, then add some edible salt, cooking wine and white vinegar, clean the impurities on it thoroughly, and then use a knife to cut it into uniform pieces, and then put the pigeon meat into the voltage pot to add an appropriate amount of warm water, you can also add some other accessories, such as onions, ginger and garlic, star anise, cinnamon, and some wolfberries, etc., After boiling over high heat, simmer slowly for about half an hour.

How to make braised pigeon meat delicious and rotten, full of color, flavor, and taste, the following will introduce you to the specific method of making braised pigeon meat:

First of all, the purchased pigeon is cut into two to three cm pieces of meat, and then marinated with salt and cooking wine for ten minutes to remove miscellaneous flavors, and then put cooking wine, ginger slices, and blanch the pigeon in a pot under cold water. After boiling over the heat for 3 to 5 minutes, skim off the blood foam and then remove the meat and wash it in warm water.

Step 2: Grease the wok. Add an appropriate amount of rock sugar. Stir-fry over low heat until the rock sugar turns brown red.

Put the blanched meat pieces into the pot and stir-fry, wait until the meat is completely colored, and then add a bottle of beer to submerge the meat pieces, and then add an appropriate amount of boiling water to the insufficient part, and then add two whole green onions to tie into a knot and put it in, as well as star anise, a small amount of bay leaves, cinnamon, dark soy sauce, light soy sauce, oyster sauce, cover the pot and boil over high heat, and then change to low heat and simmer for an hour to an hour and a half. When there is not much water in the pot, take out the green onion when the meat is almost rotten, and then add an appropriate amount of salt and monosodium glutamate and stir-fry. Then reduce the juice over high heat.

I think it's better to make pigeon soup because the stewed pigeon tastes better than other pigeons.

Pigeons can be stewed in soup with some tonic herbs. It can also be grilled, it is very fragrant and delicious.

Pigeon stir-fry is more delicious. Clean the pigeons, then chop them into small pieces to wash away the blood, cut the green pepper into small pieces, cut the ginger into small slices and fry them in a pan. Of course, you have to put oil.

Then add the pigeon meat and stir-fry, and when it is almost time to stir-fry, add a little water and add a little salt. Probably boil the soup dry, then in this case, add MSG and you can get out of the pot.

The pigeon barbecue is actually very well made. As long as you master the heat and put the ingredients well, you will basically have a very good taste.

You can buy the pigeons back, wash them, marinate them, put some spices or star anise leaves, fennel, or you can wash the neck directly, and you can fry it.

Normally, you can stew soup or braised it, which is basically the same as making chicken.

How to make braised pigeon:Ingredients: 1 pigeon, 10 grams of ginger, 5 grams of shallots, 2 tablespoons of peanut oil.

Excipients: 2 tablespoons of braised soy sauce, 1 tablespoon of oyster sauce, 3 tablespoons of light soy sauce, 10g rock sugar.

Steps: 1. The materials required for braised pigeon, cut off the butt and paws of the pigeon.

2. Heat the pot, add the ginger slices and shallots, and burst the fragrance.

3. Put the pigeon in the pan and fry it repeatedly for a while.

4. Pour in 2 tablespoons of green onion and ginger cooking wine, 3 tablespoons of soy sauce, about 1 tablespoon of squeezed oyster sauce, and 2 tablespoons of braised soy sauce.

5. Finally, put rock sugar in the pot.

6. Pick out the shallots, continue to turn the pigeon repeatedly for a while, and turn the fire down.

7. Cover the lid, burn over low heat until the pigeon is completely cooked, the juice is about 9 percent dry, and turn off the heat.

8. Finished products. <>