How to stew partridges, what to stew with partridges

The partridge is a small animal, and the meat of the partridge can be eaten, but many people dare not eat it, or do not like to eat it. Partridges can be made as a dish, stewed with partridges, or combined with other ingredients to make delicious partridge dishes, all of which taste particularly good. Everyone often hears that it should be partridge soup, and making partridge soup requires a certain amount of skill, so there are different methods.

What is the recipe for partridge soup?

What ingredients to put in the partridge soup.

Menu features. 1 partridge, 50 grams of lean pork, 8 grams of polygonatum japonica, 6 grams of sea cucumber, 6 grams of lily, 2 slices of ginger, 2 teaspoons of Shao wine.

Method. The partridge is slaughtered, its head, claws, and internal organs are removed, and it is cut into 4 pieces; Wash the lean pork and cut into medium pieces. Yuzhu and sand cucumber are soaked with warm water, and the sand cucumber is cut into thick slices diagonally.

Put the ingredients used in the stew pot, add 1 bowl of semi-boiling water, cover the stew pot, and stew it through the water. Simmer over high heat for 30 minutes, then over medium heat for 50 minutes, then simmer over low heat for 90 minutes. After stewing, remove the residue, season with oil, salt, and monosodium glutamate, and drink soup and eat meat.

Preparation of stewed partridge soup with apricot juice and lilies.

Ingredients: Partridge: 1 southern apricot, northern apricot: 20 grams Lily: 20 grams Fig: 30 grams Dates: 3 ginger: 3 slices of water: 6 bowls.

Steps: 1. Wash the south and north apricots, put them in a blender, add water and stir into juice, pour out the filter residue, and leave the juice for later use;

2. Wash lilies, figs and dates;

3. Wash the slaughtered partridges and chop the large pieces;

4. Boil water, pour into a large stew pot, then add apricot juice, lily, figs, dates, partridges and ginger slices, simmer for two hours, add salt to taste, and eat.

Therapeutic effect: smooth qi and moisten the lungs, relieve cough and phlegm, strengthen the spleen and appetize, eliminate accumulation, suitable for men, women and children to drink.

Nutritive value. Yuzhu is a Chinese herbal medicine for nourishing yin, which is flat and sweet, enters the lungs and stomach meridians, and has the function of replenishing yin and moistening dryness, quenching thirst, and treating the symptoms of lung and stomach yin deficiency and dryness; Sand cucumber is also a Chinese herbal medicine for nourishing yin. Partridges have the function of replenishing deficiency and strengthening the stomach.

Combined with the soup, it can nourish yin, benefit the stomach, remove annoyance, and help lower blood sugar, and is also a health product in late summer and early autumn. Patients with gastric yin deficiency have noisy stomachs, and eating Yuzhu Shashen and Partridge Soup can effectively alleviate the symptoms of stomach deficiency and heat.

A soup especially suitable for summer: stewed partridges.

When playing in Yunnan, you can always see mint when eating. So, I was inspired to put the two pots of mint that I grew at home to use

Partridge, "Dietary Therapy Materia Medica" says that it "can replenish the five organs, benefit the heart, and be smart." "Red dates, ginger and medium stomach; Angelica sinensis replenishes qi, seasons and removes fishiness; Peppermint, sweating and antipyretic. The above is combined into a soup, which is a soup that nourishes yin and moistens dryness, clears heat and generates Jin.

Partridge (which can be replaced by domestic chicken) is a natural and delicious ingredient that does not require MSG. The taste is above the pheasant, which is the best in the game. Add red jujube mint to add color and fragrance, and have the effect of food supplement.

Materials. A partridge and its liver gizzards and other internal organs.

3 red dates. Angelica 3 small tablets.

A small slice of self-dried orange peel.

A piece of ginger. A handful of mint.

Green onion knots one. Salt to taste.

Preparation of stewed partridges.

Preparation 1: Pat the ginger open, knot the green onion, and wash the mint leaves.

Preparation 2: Partridges are slaughtered, dehaired, and the internal organs are washed. I bought two of them, and requisitioned the entrails and feet of the other one :)

Preparation 3: An appropriate amount of angelica and orange peel will give the soup a very fragrant flavor. But be careful not to overdo it, otherwise the soup will be bitter and self-defeating.

Stewed soup, stewing pot is very useful. But also pay attention to the texture of the ingredients and the time they need to be simmered. These can be simmered for a long time, so put them in a simmering pot first.

Running directly with boiling water can save a lot of time. Of course, if you have a lot of time, you might as well simmer it slowly for 2-3 hours with cold water (mountain spring water is better).

The ancients said: "I'd rather eat one or two birds than three catties of animals." "The partridge itself is the best of birds. The taste is very delicious, and in addition to drinking soup, eating meat is also very good. So I personally don't want the stew to be too bad, so in addition to drinking soup, you can tear meat and dip it in soy sauce to eat, which is also delicious.

According to the power of the stew pot, it feels like it is almost simmered until 7 is ripe, and the onion knots and offal (because the texture of the viscera is more delicate, so you don't need to put it in the pot at the beginning.) ）。As I said in my previous post, stewed soup is the easiest to learn, and it is not unpleasant to stew casually.

But on a casual basis, it is better to feed at the right time.

Before removing from the pot, remove the green onion knots, add some salt, and throw a large amount of mint into the soup pot. OK

Tips: 1: The amount of angelica and orange peel should be moderate so that the soup does not become bitter.

2: Peppermint smells fragrant, cool, sweating and antipyretic.

A simple way to make a stew with tangerine peel and partridge.

In summer, the human body will sweat more, will eat more cold drinks, cold food, will inevitably make the body resistance decrease, easy to catch a cold and cough, weak limbs, so summer is actually to make up, as for how to make up, of course, it is mainly to clear the supplement, here I want to say a may not often eat, partridge made of delicious stew.

The bones of partridge are fine and tender, rich in nutrition, the protein of partridge meat is higher than quail and chicken, and low fat, low cholesterol, tangerine peel appetizing and smooth, moisturizing and phlegm, tangerine peel partridge stew soup is suitable for all ages to drink, improve qi and lungs, increase resistance, now close to the college entrance examination, parents may wish to stew some for their children to drink.

The main ingredients of tangerine peel and partridge stew: 1 partridge, 10 grams of tangerine peel, 50 grams of lean meat, 2 red dates, 1 fig, 1 ginger slice, 1 gram of salt.

Partridge is bought and cleaned, tangerine peel is penetrated in advance, tangerine peel is best more than 10 years, the effect is better, no more than 3 years.

Take an electric saucepan, put all the ingredients into the electric cooker, add boiling water at room temperature, and fill it for eight minutes.

Turn on the electric saucepan and simmer for 2 hours and 30 minutes, when the soup is simmered to 5 minutes, open the lid, add a little salt to taste, and continue to simmer until the time is up.

The soup is ready to eat after stewing, and the soup is very delicious without salt.

Ingredients for stewed partridge with fish maw: Ingredients: 350 grams of partridge, 150 grams of fish maw Accessories:

20 grams of ham, 15 grams of longan Seasoning: 10 grams of cooking wine, 5 grams of ginger, 3 grams of salt, 2 grams of monosodium glutamate, teach you how to make fish maw stewed partridge, how to make fish maw stewed partridge is delicious 1First, soak the fish maw (turtle fish maw) in water, wash and cut into pieces, put it in boiling water for a while, and take it out; 2.

Stir the pot with a little oil, add soup, ginger juice, cooking wine, salt and monosodium glutamate, put in the turtle belly and cook for half an hour, take out and isolate the water; 3.After peeling the partridge, remove the hair and internal organs, peel off the skin of the mouth, toenails and yellow clothes, and then put it in boiling water and blanch it (some people use longan leaves to boil it in water before putting it in partridge scalding water, which is better to remove the fishy smell), if you use lean meat instead of roasted belly, you should put the lean meat in boiling water and blanch it for later use; 4.Put the partridge into the stew cup, put in the ham, two slices of ginger, yuan meat (longan), salt, a little monosodium glutamate, sprinkle Shao wine, pour in the soup and cold boiled water, cover the cup, put it in the pot of boiling water, stew for about one and a half hours through the water, put in the fish maw, and then burn for about 15 minutes; 5.

Take out the ginger slices and serve them with seasoning.

Stewed partridge with apricots and shellfish.

Ingredients: 9 grams of apricots, 6 grams of Chuanbei, 4 partridges (about 900 grams), 100 grams of lean meat, 3 grams of scallops, 4 cups of water, 4 slices of ginger.

Method: After using large ginger slices with partridge and lean meat to fly in water, together with scallops, apricots and Chuanbei, they are put into a stew pot and covered with water, simmer for 20 minutes over water, turn to slow heat and simmer for two hours.

Stewed pear partridge.

Material. One partridge, 100 grams of lean meat, two pears, 20 grams of white fungus, 10 grams of Chuanbei, 10 grams of apricots, and an appropriate amount of salt.

Method. 1. The partridge is slaughtered and washed, and divided into four.

2. Prepare materials such as pears.

3. Cut the pear into large pieces, add water to the pot and bring to a boil with white fungus, partridge, lean meat, Chuanbei and apricot, and simmer for 1 hour.

4. Add salt to taste after stewing.

Matsutake partridge soup.

Material. Matsutake mushrooms, partridges, salt.

How to make it: 1. Soak matsutake mushrooms in water until soft.

2. Partridges are slaughtered well.

3. Blanch the partridge with water.

4. Put the partridge and matsutake mushrooms (remove the roots) into a pot, simmer over high heat, turn to low heat and simmer for 1 hour, add salt to taste when eating.

Partridge can be stewed with wolfberry, eucommia, ginger and other ingredients, which is very beneficial to the body, and the specific methods are as follows: Ingredients: 1 partridge, 5 grams of eucommia, 8 water chestnuts, 5 grams of fungus, 50 grams of lean meat.

Ingredients: 20 grams of wolfberry, 2 slices of ginger, appropriate amount of salt, appropriate amount of pepper. Steps:

1. Wash the partridge and cut the lean meat into large pieces;

2. Put it in boiling water and boil for 2 minutes, take it out and wash it and set aside;

3. Peel the water chestnuts, soak the fungus in warm water, and wash the eucommia;

4. Pour an appropriate amount of water into the pot and put all the ingredients into the pot and boil;

Hello, you can put some red dates and wolfberries on this partridge, as well as Codonopsis, so that this soup is very delicious and nutritious.

What to stew is good, I think it depends on the situation what texture you like, you will know the taste when you make it, and what kind of stew tastes better.

Wash it well, then put red dates, codonopsis, and stew it in a ceramic pot to get out of the flavor.

Hello, you can be on that sand monk's jade bamboo and sea coconut or astragalus.

Partridge stewed partridge in Sichuan Bates and white fungus stewed partridge in Sichuan shellBest.

1. Stewed partridge with Sichuan BatsPreparation of material cavity cleaning: 1 partridge, 10 grams of Chuanbei, 30 grams of Cishi, appropriate amount of round meat, 100 grams of lean meat, 3 slices of ginger.

1. Soak and wash it clean.

2. Clean the internal organs of the partridge, remove the tail vertebrae of the partridge, and wash it.

3. Put all the ingredients into the stew pot.

4. Add a bowl of water.

5. Cover the inside and outside of the stew pot, put it in the stew oven, simmer for 3 and a half hours, and eat it before Wu Bi.

2. Stewed partridge with white fungusPreparation: a partridge, 100 grams of lean meat, an appropriate amount of dates, an appropriate amount of apricots, an appropriate amount of white fungus, an appropriate amount of salt, and an appropriate amount of Chuanbei.

1. Wash the partridges after slaughtering.

2. Cut the washed partridge into 4 large pieces, and cut the lean meat into large pieces.

3. Prepare the Chuanbei, white fungus, apricot and candied dates to wash.

4. Put all ingredients into a pot and bring to a boil with water, skim off the foam, and simmer for 1 hour.

5. Add a little salt to the stewed soup to taste.

Spring partridge soup with astragalus, angelica, wolfberry and other herbs is the best, because these foods do not restrain each other, and contain various vitamins needed by the human body.

Preparation of partridge stew.

Ingredients: 3 grams of Chuanbei, 1 partridge, north and south apricots.

5 grams, 1 slice of ginger, salt, etc.

Production method: 1. After the partridge is killed, clean the internal organs, wash and set aside.

2. Wash Chuanbei after buying it.

3. Put the Chuanbei, partridge, apricot and ginger slices into the stew pot together, and add salt to taste after cooking.

Key points: The appearance of Chuanbei is very similar to barley, but the difference is very large, so pay attention to the distinction. Generally, Chuanbei can be bought in the herb store, and it is necessary to buy untreated (with a little gray), the treated Chuanbei is quite white, although it is beautiful, but the effect is weak, and the price is more expensive.

Stewed partridge is a well-known recipe in ancient times, Chuanbei has the effect of moistening the lungs and relieving cough, while partridge can strengthen the body and dissolve phlegm.

It has a certain effect on people with asthma and cough who are weak.

The partridge bird is a collection of meat, medicine, ornamental in one of the precious wild rare birds, known as the "race dragon" reputation, is the emperor's nutritious dietary products. Of course, now we all eat captive-bred ha! Partridge is warm and sweet, enters the spleen, stomach and heart meridians, and has the effect of nourishing and replenishing deficiency, appetizing and dissolving phlegm, and is mainly used to treat insomnia, gastric disease, diarrhea, pediatric chancre accumulation, cough and phlegm.

by Yiyifang [Douguo Food Official Certified Expert].

Materials. 100g fresh lotus seeds.

Lily 1 head.

Huai yam half a root.

Goji berries about 15 grains.

1 partridge bird.

Lean pork about 50 grams.

Dates 1 pc.

Water about 2 liters.

This amount is enough for 4 people.

Steps. 1. Peel open the fresh lily and wash it.

2. Remove the core of fresh lotus seeds and wash them for later use.

3. Peel and cut the yam into pieces for later use.

4. Wash the wolfberries and set aside.

5. Boil the water, blanch the meat and partridge birds, and remove them for later use.

6. Put all the herbs into a casserole and boil first.

7. After boiling, add the meat and partridge birds.

8. Skim off the foam after the water boils.

9. After boiling, cover and simmer for a few hours, then add a small amount of salt to taste, and you don't need to put any other seasonings!

10. When the time is up, add salt to taste and enjoy! It's very pleasant to take a sip. Hahaha.

Tips: If you can't buy a partridge bird, then you can use lean meat instead, or you can just use a partridge bird. This bird is not cheap on the market now, 25 yuan a piece! I don't know what your ** price?

Enter. 2777 Read.

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