How do you stew pigeon meat deliciously? How to stew pigeon meat, which is delicious and nutritious?

Cloud-legged pigeon soup.

Ingredients: Ingredients: 4 live bird's nest pigeons, 100 grams of cloud leg slices, 150 grams of chicken.

Seasoning 50 grams of cooking wine, 20 grams of green onion and ginger, 5 grams of salt, 5 grams of monosodium glutamate, 800 grams of chicken broth.

Features: Silver red color, original soup, fragrant and palatable.

Production method: (1) After slaughtering the live pigeon, blanch it with hot water to remove the hair, open the guts and put it into the pot of boiling water.

Drain the water and serve on a plate. (2) Add green onions, ginger and cooking wine to the plate, and take out when the upper drawer is steamed until 7 percent rotten (the original juice is left.

Remove the bones (bone retention) and place the meat on one side of the bucket and the other side on the cloud leg slices. (3) Chop the chicken into chicken.

Mushroom, put in a bowl and add green onion, ginger and 250 grams of water.

Spiced pigeon Ingredients: pigeon (one), whole pepper (a little), large and small cumin (a little each), cinnamon (a little count).

Rice wine (a little), soy sauce (grams), sugar (a little), sesame oil (a little).

Features: Method: Cut the pigeon, remove the internal organs, foot paws, boil it thoroughly with boiling water, pour off the water, replace it with an appropriate amount of clear soup, add.

Sichuan pepper, large and small fennel, cinnamon (the above spices should be wrapped in a white cloth first), soy sauce, wine, sugar, and temperature.

Simmer until the pigeon is rotten, the soup is drained, take out the pigeon, smear it with sesame oil, tear it into pieces and put it on a plate.

Gastrodia stewed pigeon.

Ingredients: 1 pigeon, 5 g gastrodia, 10 g ham, 3 chives, 1 small piece of ginger.

Seasoning Stock·3 tbsp Cooking wine·1 tsp Refined salt·1 tsp MSG· tsp

Method 1The pigeons are slaughtered, washed, blanched in boiling water; Ham slices; Wash and tie the green onions; Wash and slice the ginger;

2.Put the pigeon, ham, gastrodia, broth, cooking wine, green onion knot, and ginger into a bowl, put it in the steamer and steam for 2 hours, take it out, pick out the green onion and ginger, add salt and monosodium glutamate to taste.

Features: Delicious, extinguishing wind and spasmodics.

Ingredients: 1 pigeon, 15 dried longan, 15 dried lychees, 10 red dates, 10 quail eggs, a little wolfberry, 1 small piece of ginger.

Seasoning: 3 tbsp broth, tsp teaspoon 1 tsp salt.

Method 1The pigeons are slaughtered, washed, blanched in boiling water; Boil and peel the quail eggs, wash and slice the ginger;

2.Put the pigeon, dried longan, dried lychee, red dates, quail eggs, broth, and ginger into a bowl, put them in a steamer and steam them for 2 hours, take them out, pick out the ginger, add wolfberries, and steam them with salt for 2 minutes to taste.

It would be delicious to put some mushrooms in it. For example, the maitake flower.

The pigeon is gutted and cleaned. Blanch water for 2 minutes and remove. Transfer to a stew pot.

Add 5 red dates, 5 codonopsis, 20 longan meat, a few wolfberries, 3 slices of turmeric, and 2 slices of angelica. Heat the oil, add the ginger slices to burst out the fragrance, then fry the pigeon to make the fragrance, then add boiling water to it, put the water in a bowl and put it in a pressure cooker to press for 50 minutes. Or when you put it in the pressure cooker, you can add some soaked dried shiitake mushrooms.

Salt is added at the end, and chicken essence can be added or not.

Nourishment. As the saying goes, "one pigeon is better than nine chickens", the meaning is clear, one pigeon is better than nine chickens. This "overcome" mainly refers to nutrition.

The living environment and lifestyle of pigeons and chickens are completely different, it is really a "difference between the abyss", the pigeon washes, takes out the internal organs, puts it in boiling water and boils it for a while, removes the blood, puts it in a saucepan, and puts in ginger slices.

Rinse the pigeons you bought and put them in boiling water to blanch them slightly, which can easily remove the remaining hair roots, dirt and fishy smell; Pigeons are no stranger to everyone, nutritious, delicious, I believe that many people will make soup with pigeons at home, the soup is delicious and nutritious, but everyone's approach is different, and the ingredients put when stewing pigeons are also different.

Stew with shiitake mushrooms, also clean up the pigeons, wash the mushrooms and cut them into suitable pieces, add water to the ceramic soup pot and put the pigeons into the high heat to boil, skim off the foam, add the shiitake mushrooms, turn to low heat and simmer for about an hour, also sprinkle some chopped coriander, minced green onions, and put less salt. Regular consumption has the effect of improving cell vitality, enhancing skin elasticity, improving blood circulation, and ruddy complexion. There are three chickens as good as a rabbit, and three rabbits are not as good as a pigeon, so there is a saying that one pigeon is better than nine chickens.

Stewed pigeon soup has miraculous effects such as invigorating blood and removing blood stasis, enhancing physical fitness, and promoting wound healing. Its meat is also easily absorbed by the human body, so it is weak after giving birth, and it is very suitable for eating stewed pigeon soup. Put the blanched pigeon into the casserole, add water, cordyceps flowers, scallops, green onions, ginger slices, bring to a boil over high heat and add a little rice wine.

Simmer for about four hours.

I think pigeon meat must be simmered over low heat, the pigeon meat produced in this way is delicious and nutritious, and it also has great benefits for the body, everyone can try to make it.

The preparation of the pro is as follows: Alternative ingredients: 1 pigeon, 30 grams of dried mushrooms, 3 grams of salt, 1 piece of ginger, 1 onion segment, rice wine, 30 grams of 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 part, wash it and cut it into small pieces of the same sizeThe third step is to prepare a certain number of dried pine mushrooms, put them in clean water and 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:

1.Make 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

First of all, we put the pigeon meat in cold water, add cooking wine, green onions, segments, ginger slices, star anise and a little salt, simmer for about 15 minutes, then take out and boil the water again, put in the pigeon meat, and stew for about 20 minutes.

1. Stewed pigeon with mushrooms.

Ingredients: two pigeons, 40 grams of Jinhua ham, 40 grams of shiitake mushrooms, two conpoys, ten slices of Huaishan, one tablespoon of wolfberry, ten pieces of yuan meat, three slices of ginger.

Steps: 1. Peel off the pigeon, remove the internal organs, put it in boiling water for a while, to remove the blood, take out the water, put it in the stew pot, and put ginger slices on it.

2. Soak the mushrooms in water, wash and remove the stems, put them into the stew pot with each ingredient, pour a tablespoon of Shao wine, pour an appropriate amount of boiling water, cover the cup, put it in a pot of boiling water, simmer it for about three hours over slow fire, and put in various seasonings.

We first clean the pigeon meat, put it in cold water, add ginger slices and green onions, and then add an appropriate amount of cooking wine and a little salt, and simmer for about half an hour.

Hello, the steps of the pro-stew pigeon soup: 1Put 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.

7.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. 8.

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. 9.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.

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.

1. Wash the pigeon, open it well, put the green onion, ginger and red pepper into the oil pot, and stir-fry the pigeon.

2. Add rice wine, dark soy sauce and sugar and stir-fry.

3. Add boiling water to cover the pigeons, bring to a boil, and change to low heat.

4. Simmer for 30 minutes, add salt to taste, reduce the juice over high heat, and put on a plate.

Pigeon meat is not only rich in nutrition, but also has a certain health care effect, can prevent and treat a variety of diseases, "Compendium of Materia Medica" records the lead "pigeon feather color, only white into medicine", from ancient times to the present day Chinese medicine believes that pigeon meat has the effect of nourishing the liver and strengthening the kidneys, invigorating qi and replenishing blood, clearing heat and detoxifying, and quenching thirst. Modern medicine believes that pigeon meat strengthens the body and nourishes the kidneys, vitality, strengthens the brain and replenishes the mind, improves memory, lowers blood pressure, adjusts blood sugar in the human body, nourishes beauty and beauty, is white and delicate, and prolongs life.

Pigeon meat has a high protein content, high digestibility and low fat content, making it the most suitable for human consumption in animal meat. In addition, pigeon meat contains more calcium, iron, copper and other elements, vitamin A, B vitamins and vitamin E than chicken, fish, beef and mutton. Pigeon meat is also rich in pantothenic acid, which has a good effect on hair loss, gray hair and pre-hair aging.

Do you think this pigeon of yours is an old pigeon or a suckling pigeon? If it's a pigeon, it tastes very fragrant when fried. If you are an old pigeon, you should make soup, so that it is more nutritious and the soup tastes better.

At the order of my mother, I stewed the mushroom yam pigeon soup for my grandfather, and I went to the vegetable market early in the morning to buy the freshly killed pigeons, which made up for it!

Preparation of mushroom yam pigeon soup.

Step 1

Wash the two shallots and tie the knots. Peel the ginger, cut into three pieces and rinse.

Step 1

Wash the pigeons, put them in cold water and soak them for 15 minutes.

Step 1

Pigeon Jane and pigeon heart can be washed with salt and stewed together in a stew pot.

Step 1

Peel the yam with an iron stick, wash it, slice it with an oblique knife, not too thin, too thin and stewed will be too rotten and not lumpy.

Step 1

Wash all kinds of mushrooms and slice the mushrooms and shiitake mushrooms. Enoki mushrooms are not easy to digest and were not put in after being prepared.

Step 1

Clean the stew pot, knot the green onion, put in the ginger slices, and put in the whole pigeon.

Step 1

Cooking wine is sprinkled on the pigeon.

Step 1

Put in the water, seven or eight minutes full.

Step 1

Cover and put in an electric stew pot, then add water to the outer middle without crossing the water line.

Step 1

Plug it in, press the button to the stew, and start simmering. A program is hours.

Step 1

An hour later, the lid was opened halfway, and there was foam to rip off, which was basically none. Use a spoon to flip the pigeon up and down.

Step 1

When a program is over, continue with a stew program. When there are still hours left, open the lid and add the mushrooms, and the yam continues to simmer. Stir with a spoon and stir well.

Step 1

The last hour. Add 2-3 tablespoons of salt to taste.

Step 1

When it's time, scoop it out and start!

Picture of the finished product of mushroom yam pigeon soup.

<> cooking tips for mushroom yam pigeon soup.

Tips:

1. The pigeon is soaked in cold water, no need to blanch, and there is very little foam produced by stewing. 2. If you want to eat other mushrooms, you can also change them to your favorite varieties. 3. The taste is light, the soup for the elderly, the pigeon meat is soft and rotten, and the meat that wants to eat a little stronger can reduce the stewing for 2 hours.

The correct way to make pigeon soup, with these few steps, is full of nutrition, delicious and tasteless.

Delicious and nutritious pigeon soup with bamboo tubes, which can only be eaten in the wild.

A delicious stew of pigeons.

1. Wash and chop the raw pigeon into small pieces with bones and meat, pour a small amount of light soy sauce, (dyeing can be colored), put appropriate peanut oil in the pot, wait for seven or eight into hot oil, put the pigeon meat, put it in the pot and stir-fry, (do not put any material and water) until three or four mature, you can get out of the pot.

2. Make a properly hot oil pan, fry a few slices of ginger, turn yellow to good, and add enough water. (Look at the soup is more appropriate).

3. The ginger water in the iron pot, after boiling, put the pigeon meat that has been fried into three or four cooked into the pot, stew for more than an hour, and then put in the accessories, salt, (too early, the accessories into slag) after ten minutes, it is done, fragrant pigeon broth.