What are the practices of stewed pigeons Are pigeons high in nutritional value

Gastrodia stewed pigeon is one of the blood-nourishing diet recipes, which is very helpful to improve symptoms, let the gourmet master tell you how to make the best gastrodia stewed pigeon! The method of stewed old pigeon with gastrodia is very simple, and you don't have to look at the recipe to learn, you can make your own delicious taste with the practice of stewed old pigeon with gastrodia. Let's enjoy the delicious food we make ourselves and make our bodies healthier at the same time.

The practice of stewed old pigeons in gastrodia.

Cuisine and efficacy: liver nourishing recipe blood nourishing recipe high blood pressure recipe Process: Stewed gastrodia stewed old pigeon production materials:

Ingredients: 250 grams of young pigeons.

Excipients: 10 grams of gastrodia, 50 grams of ham.

Seasoning: 3 grams of salt, 2 grams of monosodium glutamate, 5 grams of cooking wine, 15 grams of green onions, 10 grams of ginger.

The practice of stewed old pigeons in gastrodia.

1.The pigeons are slaughtered and rinsed.

2.The meat pigeon opens its abdomen, devises, washes the blood, and blanches it in boiling water.

3.Slice the ham.

4.Put the pigeon, ham, gastrodia, clear soup, green onion and ginger slices in the stew bowl, steam for 2 hours, take out, pick off the green onion and ginger, add refined salt and monosodium glutamate to taste.

Health tips for stewed old pigeons.

This stew has the effect of nourishing blood and liver, quenching wind and relieving spasms. It is suitable for migraine and high blood pressure for dizziness and numbness of limbs.

Food is a restraint. Gastrodia: Gastrodia should not be used in conjunction with the root of the wind-resisting grass, otherwise there is a danger of intestinal congestion.

The above is an introduction to the method of stewed pigeon with gastrodia, which is very simple and has good effects.

Ah, there are a lot of detailed explanations on the Internet, and the answers asked here are all yes.

1. Goji berries and pigeons make 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 onion, ginger and various herbs in the pot, 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.

2. Tremella tangerine peel.

Stewed pigeon. Features: The taste is fresh, and it has the effect of nourishing yin and nourishing the lungs.

Production method: 1. Slaughter and wash the pigeon, chop it into pieces, put it in a pot of boiling water for 2 minutes, rinse with water, and put it in a soup bowl.

2. Wash and cut the white fungus into pieces, put it in a pot of boiling water, put it in a soup bowl, and then put it in the tangerine peel.

3. Put the pot on medium heat, bring the stock to a boil, add refined salt and monosodium glutamate.

Stir the chicken essence well, flush it into a soup bowl, and steam it in the basket drawer for 30 minutes until it is cooked.

3. 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 onions, cooking wine, salt, chicken essence.

Method: 1. Wash the pigeon, put it in boiling water, add some cooking wine, remove the blood, remove it, and wash it.

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.

Goji berry pigeon soup].

Ingredients: 1 pigeon, 1 pinch of wolfberry, 1 small piece of ginger, 1 tablespoon of cooking wine, 4 grams of salt.

How to do it]:

1. Pigeons are divided into old and tender, old pigeons are more suitable for soup, and young pigeons are suitable for barbecue and stir-frying. Dispose of the pigeons, wash and drain.

One pigeon is better than nine chickens, pigeon soup should be stewed like this is the most nourishing, the soup is delicious, and the nutrition is doubled.

2. Slice the ginger, wash the wolfberry and set aside.

One pigeon is better than nine chickens, pigeon soup should be stewed like this is the most nourishing, the soup is delicious, and the nutrition is doubled.

3. Put the pigeon whole into the soup pot, add enough water at one time, and add ginger slices and cooking wine. Move to the heat, bring to a boil on high heat, reduce the heat, and simmer for about an hour with the lid covered.

One pigeon is better than nine chickens, pigeon soup should be stewed like this is the most nourishing, the soup is delicious, and the nutrition is doubled.

4. After about an hour, add the washed wolfberries and continue to simmer for ten minutes.

One pigeon is better than nine chickens, pigeon soup should be stewed like this is the most nourishing, the soup is delicious, and the nutrition is doubled.

5. When the wolfberry changes color, add salt to taste, simmer for two or three minutes to remove the taste of raw salt, and then turn off the heat.

One pigeon is better than nine chickens, pigeon soup should be stewed like this is the most nourishing, the soup is delicious, and the nutrition is doubled.

6. Put it in a bowl, eat meat and drink soup, nourishing it.

One pigeon is better than nine chickens, pigeon soup should be stewed like this is the most nourishing, the soup is delicious, and the nutrition is doubled.

Cheng Shi has something to say]:

1. Stew pigeon soup, the pigeon can not be blanched, the pigeon's blood is more nourishing than the pigeon itself, so cooked, the nutrition of the pigeon soup is doubled. Some people say, will this soup be fishy if you don't blanch it? No, adding cooking wine and ginger slices is enough to remove the smell.

Because the blood water is not blanched, this soup is not so good-looking, it doesn't matter, the nutrition is good.

2. When stewing pigeon soup, you can also add astragalus angelica and other medicinal materials to cook together, different ingredients are added to have different effects, depending on personal needs.

3. People who have surgery and are weak are suitable for drinking this soup, which is stronger than drinking chicken soup.

Stewing pigeon soup requires mastering the following tricks, so that it will be nutritious and delicious!

1.The pigeon meat is blanched first.

Blanch the pigeon meat before stewing it, so that the stewed pigeon soup will be fishy, but at the same time it will be delicious. Because the source of the fishy smell of meat mainly exists in the blood and body fluids, such as fatty amines, aldehydes and ketones, heterocyclic compounds, etc., and after blanching, these substances will be dissolved in the oil and fat in the soup, forming foam on the surface.

2.Find the right match for you.

How to stew pigeon soup to be nutritious? This is mainly to choose the right collocation according to your own physical condition, for example, with angelica can nourish the liver and kidneys, invigorate qi and blood; With mung beans, it can clear away heat and detoxify, replenish deficiency and invigorate qi, and remove fetal toxin; With yam, it can nourish the kidneys and yang, strengthen the spleen and stomach, and nourish the blood; With gastrodia, it can nourish the liver and kidneys, invigorate qi and lungs, strengthen the stomach, strengthen the spleen, and relieve migraine; With American ginseng, it can nourish the liver and kidneys, nourish qi and blood, clear away heat and detoxify, and quench thirst.

3.Bring to a boil over high heat and simmer over low heat.

When stewing pigeon soup, if you want the soup to taste delicious, you should also remember to boil it on high heat first, and then simmer it slowly over low heat, so that the stewed meat will not be hard, and the nutrients in the meat can be slowly integrated into the soup.

4.Put salt before removing from the pan.

This point was also mentioned earlier, if you put salt before cooking, the soup will be more delicious and nutritious.

How to stew pigeon soup is the most nutritious.

1.Blanch the meat in boiling water, put it in a casserole, and add water to cover the pigeon meat. 2.

Add ginger slices, rock sugar, jujubes, and green onions, cover the pot, and simmer over low heat for one hour. 3.Turn off the heat and sprinkle in the coriander, white pepper and salt.

Pigeon soup is great for wound healing after surgery.

1.Blanch the meat in boiling water and put it in a casserole, adding water to spread over the pigeon meat.

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

3.Turn off the heat and sprinkle in the coriander, white pepper and salt. Pigeon soup is great for wound healing after surgery.

Preparation of stewed pigeon soup:

Alternative ingredients: 1 pigeon, 30g dried mushrooms, 3g salt, 1 piece of ginger, 1 onion, rice wine, 30g pepper;

Production process: The first step is to first wash the green onions, cut them into small pieces, wash them with ginger, peel them and cut them into small pieces, and then prepare the rice wine;

The second step, after **1 pigeon on the market, remove the inedible parts, wash them and cut them into small pieces of the same size.

The third step is to prepare a certain amount of dried pine mushrooms, put them in clean water, soak them until they are soft and clean;

Step 4: Wipe the steam cooker, put in the processed pigeons, add the onion and ginger slices, and then add the dried matsutake mushrooms;

The fifth step is to finally pour 30 grams of rice wine into it, close the lid of the evaporator, and add enough water to the evaporator to make the water boil;

The sixth step is to put the vaporizer into the vaporizer. The water in the pot should be kept boiling and steaming for about 3 hours;

Seven steps, remove from the pan, stir with salt and pepper, and enjoy.

Cooking Tips: 1Make pigeon soup.

You can't add water to the vaporizer. The principle is that the steam will gradually vaporize through the steam nozzle in the middle of the vaporizer, and the soup inside is condensed because of the steam, because the cooking time of the steam is relatively long, so it must be added enough water to the bottom of the pot during the cooking process. We must pay attention to the observation in the middle to prevent the pot from drying out and making pigeon soup.

Be patient and enjoy the deliciousness.

2.In the summer, this pigeon soup is often expensive for families, mainly because the pigeon soup is particularly rich in nutritional value, and how nutritious and delicious is the stew when cooking pigeon soup for blood and beauties? Actually, you don't need much of an ingredient.

You just need to add this single seasoning ingredient. It's rice wine. Rice wine can be used to eliminate freshness.

Therefore, stewed pigeon soup is not only good for flavor but also beneficial. It will be unbeatably fresh without astringency. The woman eats well, don't miss it

Pigeon soup with red dates and wolfberries.

Ingredients: a pigeon, four red dates, a few wolfberries, a piece of ginger, two green onions, and an appropriate amount of salt.

Method 1: Soak the cleaned pigeons in clean water for half an hour to get out the blood.

2. Cut the green onion into small pieces, slice the ginger, and rinse the red dates and wolfberries.

3. Add an appropriate amount of water to the steamer and bring to a boil.

4. After the pigeon is washed out of the blood, replace it with water and add all the ingredients and an appropriate amount of salt into the steaming drawer.

5. I cooked for a total of one hour and forty-five minutes.

Ejiao pigeon soup.

Ingredients: 1 pigeon, 20 grams of Dong'e Ejiao, 8 red dates, 15 grams of lily, 3 slices of ginger, and appropriate amount of salt.

Method 1: Dispose of the pigeons cleanly.

2. Wash the jujubes and soak the lilies half an hour in advance.

3. Blanch the pigeon in boiling water.

4. Transfer to the clay pot, add the water that has not been covered by the pigeons, and add the ejiao, red dates, lilies and ginger slices.

5. Bring the heat to a boil and turn to the lowest heat for 90 minutes.

Stewed pigeon soup.

Ingredients: 1 pigeon, appropriate amount of codonopsis, appropriate amount of salt, appropriate amount of wolfberry.

Method 1: Wash the pigeons, boil water in the pot and put the pigeons to remove the blood and foam.

2. Rinse with water.

3. Add warm water to the saucepan and put the pigeons.

4. Add Codonopsis and wolfberry, and stew to a high level.

Add salt to taste after hours.

The pigeon is stewed like this to be nourishing, the meat is tender and fishy, the soup is slightly sweet, and the nutrition is doubled! Angelica astragalus cordyceps flower pigeon soup.

Ingredients: 2 pigeons, 15 grams of cordyceps flowers, 8 grams of angelica, 8 grams of astragalus, 30 grams of red dates, 10 grams of polygonatum bamboo, 20 grams of wolfberry, 5 grams of American ginseng, 1 tablespoon of cooking wine.

Detailed method: buy back the pigeon cleaned, this time the pigeon is bloody, in fact, the best and most nutritious do not bleed, but the children at home to eat, look at the skin black does not eat the skin, so this time let the pigeon learn. Soak all the ingredients except the goji berries in water for 10 minutes. Boil the water, put the water in the water for 5 minutes after the water is half boiled, the purpose of this step is to burn out some small miscellaneous hairs on the pigeon, and then take out and rinse and tear off the small miscellaneous hairs with small tweezers, and at the same time can also achieve the effect of removing the fish.

Start another saucepan, add plenty of water, put in the pigeons, soaked ingredients, 1 tablespoon of cooking wine, boil on high heat and simmer for 10 minutes, then turn to low heat and simmer for 30 to 40 minutes. After the pigeon is stewed, put in 1 handful of wolfberries, about 20 grams, simmer for 5 minutes and turn off the heat. A delicious pigeon soup is ready, it is really delicious and nutritious.

1.Put the pigeon in the pot, add water and cooking wine, bring to a boil over high heat, quickly remove the foam, and then remove the pigeon.

2.Put the pigeon into a deep casserole, add ginger slices, red dates, green onion knots and water, boil over high heat, and then simmer on low heat for an hour and a half.

3.Then put the yam cubes into the pot, add salt and continue to simmer for another half an hour, so that the pigeon soup is ready.

4.Put a little wolfberry and simmer for a few minutes before turning off the fire, the pigeon soup is perfect out of the pot, it looks like the soup is bright, it tastes delicious and fragrant, and the pigeon is cleaned, and then rinsed under the faucet, rinsed and set aside, do not chop the pigeon into small pieces, the whole pigeon is best stewed in the pot.

5.Then prepare ginger slices, wolfberries, red dates, etc., I generally like to pair with some iron stick yams, which are fresh and delicious.

6.Wash the surface of the yam, remove the skin, cut it into large pieces, put it in a bowl, add a spoonful of salt and water to soak, this can avoid oxidation and discoloration of the yam.

10.Put in a little wolfberry and simmer for a few minutes before turning off the heat, the pigeon soup is perfectly out of the pot, it looks like the soup is bright, and it tastes delicious and delicious.