How to stew pigeon soup is suitable for patients with cerebral hemorrhage

Stewed pigeon soup is suitable for patients with cerebral hemorrhage, and needs to be explained from two aspects: the list of ingredients and the production steps

Ingredient list: 11 pigeon.

2.6 red dates.

3.6 dried longans.

4.10 grams of astragalus.

5.3 roots of Codonopsis.

6.3 slices of ginger.

7.Salt to taste.

Production Steps:1Prepare the ingredients you need first.

2.Put water in a pot and boil, put in the pigeons, boil over high heat to force the blood foam, take it out and rinse it with running water.

3.Wash the jujubes and remove the pits, and the codonopsis should be washed and cut; (The jujube kernel is relatively hot), and the rest of the materials can be simply cleaned.

4.Put the blanched pigeon in the soup pot, add the rest of the ingredients, and add two slices of ginger.

5.Add an appropriate amount of cold boiled water, bring to a boil over high heat, and then simmer over low heat for 1 and a half hours or simmer in a stew pot for 2 hours.

6.Add an appropriate amount of salt before cooking.

With the above steps, you can get pigeon soup suitable for patients with cerebral hemorrhage.

Hello! Cerebral haemorrhage.

The soup that the patient drinks after the operation should be mainly light, so it is not appropriate to add a lot of salt.

Postoperative pigeon soup preparation:

1. First of all, we must prepare the raw materials needed to make the soup, a little salt, ginger, and the most important thing is to prepare an appropriate amount of rice wine.

2. Then clean up the pigeons that you bought, wash and clean up the remaining hair.

3. Put the pigeon into the pot prepared before and add an appropriate amount of water, and then put the raw materials prepared in advance, and add some ingredients appropriately to enhance the flavor.

4. Wait until the water in the pot is boiled, especially remind not to turn off the heat, and skim off the foam floating on the soup is some oil and other things, and wait for the soup to appear whitish and relatively refreshing.

At this time, the soup is the best, and some friends prefer the softer texture, so it is best to boil it over low heat at this time, and finally season it when it is about to come out of the pot.

I would like to remind everyone that when choosing to buy pigeons, try to choose to buy live or be able to buy freshly killed, which is safer.

When it comes to "supplementation", of course, many people will not understand, for people with weak constitution, the most important thing is not the deliberate "supplement", but the daily diet.

Modern scientific research has shown that the substances that maintain human life and health are water, sugars (high carbohydrates are more common), oils, proteins, vitamins, macroinorganics, trace elements, and plant fibers. The digestive products of rice noodles are all sugars. Animal and vegetable oils are sold and changed to oil.

Egg whites are the richest in protein. Vegetables and fruits contain various vitamins, fiber, as well as various macroinorganic and trace elements, of course, different kinds of vegetables and fruits contain different substances.

Therefore, CUHK and Tangerine ensure that they have enough for three meals a day, and on this basis, eat a variety of vegetables and fruits, and their healthy bodies are uninvited.

Stewed pigeon. Ingredients.

A pigeon, half a ginseng, ten pieces of meat, a handful of wolfberries, and a piece of ginger.

Method. 1. Cut the pigeon into pieces, wash and prepare.

2. Wash and prepare ginseng, yuan meat, wolfberry and ginger.

3. Put all the ingredients into the stew pot, add an appropriate amount of water, and soak the pigeons.

4. Put water in the steamer, put the limb bracket, and then put the stew pot on the stand.

5. Cover the lid of the stew pot and the lid of the steamer, bring to a boil, and simmer for one hour.

6. Add an appropriate amount of salt to eat, the taste is very delicious.

Pigeon soup with red dates and wolfberries.

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

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

Steamed pigeon soup.

Ingredients. A pigeon, a piece of fresh ginger, 20 wolfberries, a little cooking wine, a little salt.

Method. 1. A pigeon, clean it.

2. Cut the fresh ginger into large slices and wash the wolfberries.

3. Put the pigeon into a pot of boiling water, pour a little cooking wine, and cook for two minutes to remove the blood and fishy smell.

4. Scoop out the pigeon into a large bowl, cover the pigeon body with hot water, and then put ginger slices and wolfberries.

5. Pour in a little cooking wine, mix or sell evenly.

6. Put it in the steamer, turn to medium heat after boiling on high heat, and steam for 1 and a half hours - 2 hours.

7. Add a little salt according to taste.

2 pigeons, 5 red dates, 2 tablespoons of wolfberry, 10 round meat, 1 small handful of tea tree mushrooms, 6 codonopsis, 4-5 slices of Huaishan, 4 slices of astragalus.

Step 1, boil hot water in the pot, pour in 1 teaspoon of white wine, boil the pigeon in the pot until the bleeding foam, pour out the water, wash the pigeon;

2. Tie the chives into knots, cook them with the pigeon, and put the ginger slices together in a clay pot;

3. Bring to a boil over high heat, add mushrooms, red dates, and Chinese herbal medicines, and simmer over medium-low heat for an hour and a half;

4. Peel and cut the yam into sections, put it in the pot with the wolfberry, continue to simmer for half an hour, and add salt.

1. The pigeon cuts off its nails and washes the blood in the abdominal cavity.

2. Put it in a pot of cold water and boil to wash off the foam.

Codonopsis pigeon soup.

Codonopsis pigeon soup.

3. Tie the green onion, slice the ginger, rinse the angelica codonopsis, and put the medicinal herbs into the tea bag 4. Put the pigeon, green onion and ginger, and medicinal herbs into the casserole together, add enough water 5, add dates and ham.

6. Bring to a boil over high heat, turn to low heat and boil for 1-2 hours, add salt and chicken powderAfter one pigeon is slaughtered, the remaining hair is plucked with tweezers, the internal organs are removed, washed and drained.

2.Chop into chunks and set aside.

3.Put cold water into the pot, put in the pigeon meat pieces, the water should not be over the meat pieces, cover the pot, turn on high heat and boil.

4.Scoop up the blanched pigeon meat and rinse it in cool water.

5.Put the pigeon meat in the soup pot and pour in boiling water to cover the pigeon meat by an inch.

6.Put in Codonopsis, Huaishan, Astragalus, red dates, American ginseng, ginger slices, green onions, pour in two tablespoons of old wine, cover, open the high temperature for three to four hours, if there is no electronic soup cooker, you can use an electric pressure cooker, open the porridge soup stall for one hour. After boiling, add an appropriate amount of refined salt and chicken essence to taste.

7.The electronic soup pot is boiled on high heat for three hours, then switch to medium heat for one hour.

8.Finally, add the goji berries and chopped green onions before removing from the pot and put them in a cup.

The meat texture of the young pigeon is delicate, it is delicious for making soup, and it also has a very good diet, nourishing and health effect, especially suitable for taking it in autumn and winter, so how to make the pigeon soup that nourishes qi and nourishes blood? Let's take a look at the practices and processes.

The pigeon meat is warm, salty, into the liver meridian, spleen meridian, itself has the effect of nourishing the kidneys and nourishing the blood, nourishing the blood and nourishing the qi, and the simple use of the pigeon stew soup will have a certain effect of nourishing and nourishing the blood and qi. However, if you want the pigeon soup to have a stronger effect on replenishing qi and blood, you can add some Chinese herbal medicines or foods that have the effect of nourishing blood and qi to the soup, such as Chuanxiong, skullcap, Korean ginseng, codonopsis, atractylodes poria, licorice, longan meat, red dates, and barley. Here are 2 simple recipes for pigeon soup that replenish qi and blood.

Codonopsis young pigeon soup recipe.

Food: 1 young pigeon, 15 grams of Codonopsis, 200 grams of iron stick yam, 15 grams of Chuanxiong, 15 grams of skullcap, 10 grams of red ginseng, 4 jujubes, 20 grams of wolfberry, salt, ginger, green onions, rice wine.

How to do it:1The youngsters are cleaned and washed; Ginger cleaning, green onions if part of the green onion root, clean;

2.Put water in the pot, put in the young pigeons, ginger, shallots, boil the rice wine for 2-3 minutes, then scoop up the young pigeons and clean them; 3.Chuanxiong, Codonopsis, Skullcap, red ginseng, jujube, and wolfberry are soaked in small water for a few minutes to wash off the ash layer; Peel and cut the yam into strips and reserve;

4.Put the young pigeons, Chuanxiong, Codonopsis, skullcap, and red ginseng into a stew pot;

5.Then put in the green onion root, ginger, and jujube; Fill up with a certain amount of cold water;

6.The saucepan is connected to the switching power supply, and the program flow is set to slow cooking, and the time is 4 hours;

After an hour, put in the Chinese yam; After an hour, put in the goji berries and add the appropriate salt;

8.After the process is completed, the pigeon soup can be served.

Jujube jujube young pigeon soup method.

Food: 1 young pigeon, 20 grams of jujubes, ginger and salt.

How to do it:1The young pigeon's head is removed and cut into 4 pieces.

2.Boil in a pot with cold water, boil for 2-3 minutes, scoop up, and clean with tap water.

3.Put the soaked youngsters in a saucepan, add the ginger slices, and add the appropriate amount of water.

4.Simmer for 2 hours, then add the jujubes and simmer for another 20 minutes.

5.Add an appropriate amount of salt before cooking.

1. Use a knife to gently pat the skin of the longan and take out the longan meat. Don't use too much force, otherwise the shell of the longan sticks to the longan meat, and you have to break it with your hands.

2. Wash the longan meat, red jujube and wolfberry with water, put the large almonds into a casserole, pour in 1000ml of water, bring to a boil over high heat, turn to low heat, and continue to simmer for 20 minutes.

3. After cooking, add brown sugar while hot and stir well to serve.

Tips. 1. Red dates, longan, and wolfberries are generally on the shelves where dry goods are sold. American almonds are the kind of big almonds sold in supermarkets that can be eaten directly as snacks.

2. The content of antioxidants in American almonds, such as vitamin E and flavonoids, is comparable to that of green tea, and these antioxidants will help the skin resist oxidant damage, delay the production of wrinkles, and prevent and improve pigmentation.

3. All the ingredients for making this soup cannot be used up at one time, and they need to be stored in a dry and cool place without getting wet.

4. This sugar water is very suitable for girls and women in this season, eat once a week to nourish the body, improve qi and blood, poor complexion and other problems, it is said that it can also replenish qi and calm the nerves, in short, there are many benefits, I will not say it again, lest you say that I am like selling fake medicine. Drinking it on those days of the month can also relieve menstrual cramps.

5. Although you can beautify, although you can maintain your beauty, although you can become drifting, nothing can stand you from eating every day, longan and wolfberry are easy to get angry if you eat too much. Don't rush it, this recipe is enough to come twice a month.

Usually the pigeon is drowned, and the blood is stewed together in the pigeon's body. There is no separate flush. It is possible that the blood is not very hygienic.

Cloud-legged pigeon soup.

Ingredients: 4 live pigeons, 100 grams of cloud leg slices, 150 grams of chicken. 50 grams of cooking wine, 20 grams of green onion and ginger, 5 grams of salt, 5 grams of monosodium glutamate, and 800 grams of chicken broth.

The characteristics of cloud leg pigeon soup: silver red in color, original soup, fragrant and delicious.

Method: (1) After the live pigeon is slaughtered, the hair is scalded with hot water, the internal organs are removed, and the water is drained and plated.

2) Add the green onion, ginger and cooking wine to the plate, take it out when the upper drawer is steamed until it is 7 rotten (the original juice is retained), remove the bones (bone retention), put the meat on one side of the soup bucket, and put the cloud leg slices on the other side.

3) Chop the chicken into minced chicken, put it in a bowl and add green onions, ginger and 250 grams of water, squeeze out the blood water, pour the chicken broth into the frying spoon, add the pigeon bone chicken minced, blood water, original juice, salt and monosodium glutamate, filter the soup residue, pour the clear soup into the soup bucket containing the pigeon meat, and then steam it in the drawer.

Pigeon blood is live blood.

Don't eat. And it has a strong blood invigorating function.