What is the pigeon soup recipe, what is the recipe for pigeon soup?

Ingredients. 1 pigeon, 150 grams of pork bones, 3 shiitake mushrooms, appropriate amount of wolfberry, 3 red dates, appropriate amount of salt, 2 slices of ginger.

Steps: Prepare the materials and clean the entrails when the pigeons are bought.

Soak the mushrooms for half an hour after washing.

Pour boiling water, add a little cooking wine to the water, put the pigeon in, remove the blood and foam, remove it and set aside;

Put all the ingredients except the wolfberries into a stew pot and simmer for 1 and a half hours after boiling over high heat.

Add goji berries and salt to taste before turning off the heat.

Tips: The excipients can be added or subtracted according to their preferences, and the taste is light, which is very suitable for spring nourishment.

Preparation of Cordyceps pigeon soup.

Ingredients: A little wolfberry.

Pigeons: 1 pigeon.

Scallops 12 grams.

3 red dates.

Cordyceps flowers 20 grams.

Salt a pinch of salt. 2 slices of ginger.

Steps: Prepare the ingredients, red dates, dried scallops, etc. and clean them.

Soak the cordyceps flowers for half an hour.

Pour boiling water, add a little cooking wine to the water, put the pigeon in, remove the blood and foam, remove it and set aside;

Except for the wolfberry, put all the ingredients and ginger slices into a saucepan together, add an appropriate amount of water and simmer for 1 and a half hours.

Add goji berries and salt to taste before turning off the heat.

Tips: Pigeon soup is hot, so it is best to drink less if you are prone to fire. It is best to pit the dates.

There is a folk saying that "one pigeon is better than nine chickens". Pigeon meat is not only nutritious, but also has certain health effects, can prevent and treat a variety of diseases. Pigeon meat is easy to digest, has the functions of nourishing qi, dispelling wind and detoxifying, can lower blood pressure, adjust blood sugar, can maintain beauty, and make ** white and tender.

Therefore, due to the high nutritional value of pigeons, it is very suitable for the elderly, the frail and infirm, the surgical patients, pregnant women and children.

Ingredients for 2 people.

1 suckling pigeon. 100 grams of Chinese yam.

Accessories. 20 wolfberries, 2 codonopsis, 6 black dates (with pits), 1 green onion, 3 slices of ginger, 15 grams of cooking wine, 4 grams of salt, appropriate amount of water.

Step 1: Wash the yam and slice it.

Step 2 Wash the wolfberry, codonopsis, and black dates for later use, wash the pigeon and put it in a casserole, and add an appropriate amount of water.

Step 3After boiling, skim the foam, then add cooking wine, green onion and ginger.

Step 4: Add wolfberry, black dates, and codonopsis, bring to a boil over high heat, turn to low heat and cook for about 1 hour, add yam, boil until the yam is soft and rotten, and add salt to taste.

1. Clean a pigeon and cut it into pieces.

2. Put the pigeon in a bowl and add some water.

3. Put boiling water in the pot and simmer.

4. Put the pigeon in a bowl into the pot and add ginger and salt to taste.

5. Cover the bowl lid and pot lid, bring to a boil over high heat, and then turn to low heat and simmer slowly.

Wash first, then copy and water, then stir-fry and simmer with water.

The preparation of pigeon soup is as follows:

Ingredients: 1 pigeon.

Excipients: appropriate amount of ginger, appropriate amount of edible salt, appropriate amount of cooking wine.

Step 1: Wash and chop the pigeons.

Step 2: Add cooking wine, ginger and water to the electric pressure cooker.

Step 3: Put the pigeon in the stew for 60 minutes.

Step 4: After 60 minutes, add an appropriate amount of salt to the pot.

Step 5: Remove from the pan and serve on a plate.

Cut the pigeon into cubes, add accessories, put it in a pot, bring it to a boil over high heat, and simmer for 30 minutes.

Pigeon soup is a nourishing soup that is especially suitable for people who are weak, and it is very nutritious. It has the effects of nourishing the liver and strengthening the kidneys, nourishing qi and blood, clearing heat and detoxifying, and quenching thirst. Not only that, but the pigeon soup is also very simple.

Buy a fresh pigeon, cut it into pieces, boil the water, copy the pigeon, remove the blood, remove the blood, remove it and wash it for later use.

Prepare auxiliary materials, such as jujube, fungus, yam, angelica, astragalus, etc., wash and foam for later use. This can be prepared according to personal preference.

Cut the green onion and ginger with a knife, put the pigeon and accessories in the pot together, add water, and cook over high heat until the water boils. Then turn the heat to low and turn off the heat after half an hour.

The pigeon soup is ready! A pinch of salt can be added to taste.

The pigeon meat in the pigeon soup is not only delicious and melts in the mouth, but also has the functions of beautifying and nourishing the skin, nourishing and nourishing qi. However, pigeon meat and pigeon soup can not be overeaten, if you drink too much pigeon soup, the body is too energetic, which will affect people's sleep, but is not conducive to human health. Don't eat it with hot food when eating, pigeon soup itself is a hot food, and if you drink too much, it is easy to get angry and sweat.

When making pigeon soup, you should pay attention to choosing a crockpot with uniform heat and good heat preservation effect to cook the soup, so that more aroma can be retained. When making soup, the proportion of water should be reasonable, so that the color and flavor effect can be the best, and the time of cooking soup should be controlled in about an hour, so as to ensure that the pigeon meat is stewed, and the pigeon soup can be boiled more mellow, and the egg fat in the pigeon meat is enough to dissolve the protein and fat in the pigeon meat, but if it is boiled for too long, the protein and fat in it will be destroyed, and you will feel very tired when drinking. Again, before cooking the pigeon soup, it is also necessary to pay attention to wash the pigeon, especially to pluck the feathers to prevent bacteria from attaching to the pigeon skin.

In order to prevent bacteria from attaching to the pigeon's skin, people should blanch the pigeon with water before making the soup.

It is to cut the pigeon, go through the water, put ginger, wolfberry, codonopsis, lily, longan, etc. (there are those big bags of ingredients in the supermarket) and then put the water together to boil the duck.

The pigeon soup method is made by cutting the pigeon into small pieces and then boiling water in a pressure cooker. Clean up the pigeon, put in the green onion, ginger and garlic, then put the pigeon meat in it, simmer slowly over low heat and eat.

The practice of the people of southern Fujian, dripping bird soup, putting the pigeon in a bowl, preparing a pressure cooker, putting in water, putting a partition, putting it in a bowl, boiling on high heat for 10 minutes, and slowly pressing on low heat for 2 hours, wonderful.

1).Wash the pigeons, put them in boiling water, add some cooking wine, remove the blood, remove them, and wash them.

2).Add ginger slices, green onions, wolfberries, and red dates and simmer for an hour.

3).The yam is peeled, the sticks are cut, the black fungus is soaked, and the quail eggs are boiled and shelled like boiled eggs.

4).Prick it with chopsticks, and when it is crispy, add quail eggs and black fungus.

5).Simmer over low heat for 20 minutes, add the yam, and then simmer until the yam crisp, salt, and chicken essence to taste.

Remarks: 1).Buy the pigeons in the stew soup a little older, and when you buy them, you can ask the pigeon seller to pick them for you.

2).Red dates and wolfberries should not be put too much, just an appropriate amount, otherwise it will become a sweet soup.

3).The dressing inside can be added or subtracted according to your preference, or you can put in others, such as mushrooms.

4).The supermarket sells the kind of medicinal herb packets for stewed pigeon soup, it is best to use it several times in one pack, otherwise the stew will have a medicinal smell, and the general ones don't like to drink it.

The most correct way to make pigeon soup is as follows:Material preparation: 2 fresh pigeons, American ginseng, wolfberry, red dates, salt, chicken essence, etc.

1. 2 fresh pigeons. American ginseng, wolfberry, red dates.

2. After cleaning the pigeon, cut it into large pieces.

3. Put the pigeon, American ginseng, and red dates into the casserole, add an appropriate amount of water, and simmer over high heat.

4. Skim off the foam on the surface, cover and simmer over low heat for 30 minutes.

5. After opening the lid, put in the wolfberry and salt, cover and continue to simmer over low heat for 10 minutes.

The preparation of pigeon soup is as follows:

Ingredients: 1 pigeon.

Excipients: appropriate amount of ginger, edible salt.

To taste, cooking wine.

Amount. Step 1: Wash and chop the pigeons.

Step 2: Add cooking wine, ginger and water to the electric pressure cooker.

Step 3: Put the pigeon in the stew for 60 minutes.

Step 4: After 60 minutes, add an appropriate amount of salt to the pot.

Step 5: Remove from the pan and serve on a plate.

<> First, the pigeon is killed and washed to remove the internal organs, all kinds of medicinal materials are washed and soaked well, and the skin can be removed if you are afraid of oil.

2. Chop the pigeon into small pieces and put it in a stew pot with all the herbs, and add a little salt.

3. Put water in the pressure cooker, put a piece of cloth cavity manuscript at the bottom of the pot, put it in the Xiaoxiang stew pot, and pour boiling water into the stew pot until it is 8 minutes full.

4. Simmer on high heat for 30 minutes, turn to low heat and continue to simmer for 3 hours.

5. After simmering, skim off the oil with a grease trap spoon before drinking.

The preparation of pigeon soup is as follows:

Ingredients: 1 pigeon.

Auxiliary materials: appropriate amount of ginger, appropriate amount of edible salt, appropriate amount of cooking wine.

Step 1: Wash and chop the pigeons.

Step 2: Add cooking wine, ginger and water to the electric pressure cooker.

Step 3: Put the pigeon in the stew for 60 minutes.

Step 4: After 60 minutes, add an appropriate amount of salt to the pot.

Step 5: Remove from the pot and serve on a plate. Balances.

Step 1: Buy back the cleaned pigeons, chop the pigeons into large pieces, boil water in a pot, put in the pigeon meat, add ginger slices and cooking wine, boil again and remove the pigeon meat, clean it.

Step 2: Put the cleaned pigeon meat into the stew pot, add an appropriate amount of water, ginger slices and cooking wine, and put in a few red dates after washing.

Step 3: Mix the stew pot for three hours, add an appropriate amount of salt when the time is up, sprinkle with washed wolfberries, simmer for two minutes and serve.

It is said that pigeons do not need to bleed, pigeon blood is very nutritious, before slaughtering the pigeon into the water to drown, but always feel too cruel, so the babies who can't do it still ask the vendor to deal with it. In addition to steaming, pigeon soup is also good to stew in a casserole, it must be simmered slowly over low heat, and it can also be paired with some vegetables, such as Huai Yam, corn, etc., which can be matched with meat and vegetables. If you feel that the stew pot is too long, you can also use a pressure cooker to steam it, but the container with the pigeon soup must be covered to avoid water vapor entering.