How to stew pigeons is the most nutritious and delicious

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.

1.Pigeon soup and jujube, wolfberry, dried longan, astragalus, codonopsis, white fungus, etc. are stewed together with the most nutritious ingredients, which can preserve the original nutrients of the young pigeons at a huge level, and promote a more comprehensive nutritional composition. There are actually a lot of choices for stewed pigeon soup, the seasoning needs to depend on my needs, but the most important thing is not to damage the nutrients contained in the young pigeons themselves, after all, the most important thing in the pigeon soup is the young pigeons themselves.

The method of making soup can maintain the nutrients at a maximum level, but it is also necessary to pay attention to the time and doneness of the simmer. Pigeon soup is an excellent nutritional ingredient, whether it is a pregnant woman or a pregnant woman, as well as his ordinary people, there is no doubt that drinking more pigeon soup will be good.

Pigeon soup and what stew is the most nutritious.

2.Pigeon meat also contains calcium, iron, copper and its vitamin D, vitamin B and vitamin E and other nutrients, and the composition of the latter three is even higher than that of the same chicken, fish, beef and beef. It is indisputable that the nutritional content of pigeon soup has always been very high, if pregnant women drink it, it can reasonably improve the immunity of pregnant women, and can also consider the growth and development requirements of the fetus and the baby.

Moreover, there is a lot of protein in pigeon soup, which is very helpful for improving anemia and boosting gastrointestinal digestion and absorption.

Pigeon soup and what stew is the most nutritious.

3.There are many ways to stew pigeons, among which the most common is to make soup, to think about the actual effect of pigeon soup is the best, the taste is the best, you need to have sufficient tonic to stew together, and have the most appropriate seasoning as an auxiliary, the common pigeon soup will have yam pigeon soup, in the case of stewed pigeon put into the yam can improve the nutritional elements of the pigeon soup, put in ginger can improve the freshness of the pigeon soup, the general way to stew pigeon soup is not easy to leak too much nutrients, Stewing some supplements together has a stronger practical effect, and it can also have the actual effect of nourishing and maintaining health.

Goji berry stewed pigeon ingredients:

1 pigeon, 20 grams of wolfberry, salt to taste.

Method:1The pigeons are cleaned and cut into large pieces in the kitchen.

2.Add an appropriate amount of water to the clay pot, bring to a boil, put the pigeon meat pieces in, wait for the water to boil, and skim off the surface foam.

3.Add wolfberries, simmer slowly for about 1 hour, add an appropriate amount of salt and cook a little to make sand cucumber Yuzhu old pigeon soup method:

1. Wash the old pigeon and remove the internal organs.

2. The old pigeon can be whole or chopped, and then blanched in a pot of boiling water, washed off the blood, drained and set aside.

3. Wash the sand cucumber and jade bamboo, and set aside.

4. Chop the lean pork into small pieces and set aside.

5. Put the above ingredients and ginger slices into the casserole, cover and bring to a boil, simmer over low heat for about an hour, add an appropriate amount of salt, and season to serve.

Efficacy: Nourish yin and invigorate qi, clear heat and detoxify, moisten the lungs, nourish the lungs, and moisten dryness.

The ancients believed that "one pigeon is better than nine chickens". It can be seen that the nutrition of pigeons is much better than that of chickens. In order to maximize the nutrition of the pigeons, some people focus on killing pigeons and bleeding. I think it's a bit cruel.

There are many ways to stew pigeon soup. The taste and taste of pigeon soup will vary. However, I personally think that the difference is not big and can be ignored. If eating just one pigeon can make up for it, it is impossible.

There are two ways to stew pigeons.

1 The easiest and most creative.

Wash the pigeons, cut them into pieces, heat the oil, add the ginger slices, fry the pigeons, and then add boiling water. After boiling, put in a bowl and press for 50 minutes.

Or when you put it in the pressure cooker, you can add some soaked dried mushrooms.

Finally, add salt, whether to add chicken essence.

2 whole pigeon soup. After the pigeons are washed, add ginger slices and cooking wine to the pot, boil the water and put the pigeons in boiling water for half a minute. Note that this is not the same as other boiling waters. Boil the other ingredients in cold water. The pigeons do not turn white for too long. Or you can omit the hot scalding.

If the pigeon is scalded, add water must be boiled, and if there is no boiling water, cold water can be added.

Put the pigeon in a bowl, add a few slices of ginger, add a few drops of oil, add something you like, such as red dates, yams, cordyceps flowers, add goji berries before putting them in the pot, and salt is also the last one. Essence of chicken depends on your heart.

Three. Life two, life 20,000 roads.

The above two methods can evolve into many methods. Generally speaking, the food of pigeons is: yam, red dates, cordyceps, seeds, coix seeds, wolfberry, ginkgo, lily, shiitake mushrooms, fungus, codonopsis, etc.

It is not recommended to boil water, the pigeon boiling water is equal to the first soup no, drink two soups of nutrition can go well.

No matter what ingredients you eat, we don't recommend too much, too complicated, not only lose priority, but also change the taste, and the gains outweigh the losses.

It is strictly forbidden to add water in the middle of the stew. When adding water, you should add as much as you can at once, otherwise it will affect the taste of the soup.

Salt was added at the end. If salt is added early, the protein in the pigeon meat will coagulate faster and will be difficult to dissolve in the soup. If salt is added early, the soup will not be enough and the soup will become darker.

Ginger stewed pigeon soup is essential.

The pigeon soup stewed in a casserole was also delicious.

Cut the pigeon into pieces, then put in the goji berries, put them in a casserole and simmer for an hour, add your favorite seasoning, it will be especially nutritious.

The pigeons are simmered and simmered with some nutritious ingredients to simmer the most nutritious, because the pigeons can fully release the nutrients in the pigeon's body.

The pigeon stew is the most nutritious, and it is enough to put a pinch of salt to taste, but it must be stewed for more than 3 hours.

You can add some wolfberry, tangerine peel and other traditional Chinese medicine flavoring, you can also add angelica and galangal, which are all traditional Chinese medicine formulas with certain nutritional value, and are also good spices, which can be a good flavor for pigeon soup.

You can add some Chinese herbal medicines, such as angelica, codonopsis, He Shou Wu root, etc., adding in moderation will make the soup taste stronger, and the Chinese herbal medicines are also very nutritious.

The pigeon meat is tender and delicious, and it is best to eat it steamed or boiled in soup, so as to retain its nutrients well. When making soup, adding some qi-replenishing astragalus has a good effect on fatigue and fatigue, malaise, loss of appetite, and self-sweating caused by spleen qi deficiency.

Lemon juice. Lemon juice is a small skill that many people don't know in our daily cooking. Adding lemon juice can greatly enhance the umami flavor of the ingredients themselves.

Ingredients: 1 pigeon. Excipients: appropriate amount of pork, appropriate amount of honeysuckle, appropriate amount of dried shiitake mushrooms, appropriate amount of dried bamboo shoots, a little wolfberry.

Steps: 1. Clean the pigeons you bought.

2. Blanching it in boiling water can remove impurities and some fishy smells.

3. Clean the lean meat and cut it into pieces, blanching it as above.

4. Soak shiitake mushrooms and dried bamboo shoots in advance.

5. Transfer the pigeons to the pressure cooker and add the ginger slices.

6. Put the shiitake mushrooms and dried bamboo shoots into the pressure cooker.

7. Pour in the cooking wine.

8. Add lean meat.

9. Start the high heat, and after the pressure cooker makes a snorting sound, change to medium heat and cook for 15 minutes.

10. Then transfer to a ceramic pot, add honeysuckle and wolfberry and simmer for 20 minutes.

11. Finally, add salt to taste, and you can start eating.

Preparation of stewed pigeon soup:

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 and mix well. 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. Stewed pigeon soup: 1. A pigeon, wolfberry, ginger slices.

2. Boil an appropriate amount of boiling water, and keep pouring the pigeon's whole body to rinse it, the pigeon is very clean, so there will not be a lot of foam. 3. Blanch the internal organs of the pigeon. 4. Stuff the internal organs into the pigeon's belly, put them in an iron bowl, add an appropriate amount of water, and ginger slices.

5. Cover and simmer for two hours. 6. After stewing, add an appropriate amount of wolfberry. 7. Add an appropriate amount of salt and chicken essence to taste before drinking.