What is the best soup for partridges and what is best for partridges

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.

What ingredients to put in the partridge soup.

Cantonese partridge soup.

A complete list of partridge soup recipes in summer.

What is good soup for partridges in summer.

Cantonese partridge soup stew method.

Introduction of the partridge.

Partridges are pheasants that live in mountain bushes and grasses.

Efficacy and role of partridges.

Replenish weakness and strengthen the spleen and stomach.

Nutritional value of partridges.

Partridges are rich in vitamins and a variety of minerals such as iron and potassium.

Partridges are taboo in consumption.

Partridges should not be eaten with bamboo shoots. Ingredients.

1 partridge. Accessories.

Ginger to taste. Salt to taste.

Jujube (fresh) to taste.

Step 1: How to prepare the partridge red ginseng soup.

Partridges are washed and chopped.

Step 2: Preparation of Partridge Red Ginseng Soup**.

Blanch in boiling water.

Step 3: Homemade partridge red ginseng soup.

Prepare red ginseng, red dates, and ginger.

Step 4: Simple preparation of partridge red ginseng soup.

Put them together in a stew pot and simmer for about 2 hours.

Step 5: How to eat partridge red ginseng soup.

Stew. Step 6: How to make partridge red ginseng soup.

Add a pinch of salt to taste.

Special search for beautiful soup: fat sea cat's claw grass and pear clay partridge.

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.

The nutritional value of partridge is relatively high, it has the characteristics of low fat and high protein, not only delicious, the nutritional value is also very good, using partridge to make soup has a very good health effect, has a good nourishing effect, the practice is relatively simple, the ingredients needed are not particularly much, usually eat some appropriately, in improving immunity, preventing diseases, can play a certain role.

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.

Long-term cough does not heal loquat flower tangerine peel.

Stewed partridges. After the symptoms of a cold appear, many people self-medicate, which is somewhat effective at first, but after two days they start coughing frequently.

Some people will also have wheezing and coughing, and originally only coughed during the day, and then slowly developed into coughing day and night, and even affected sleep and work. For patients with persistent cough, you can try stewed partridge with loquat flower tangerine peel.

Take 20 grams of loquat flowers (40 grams for fresh products), 5 loquat leaves, 5 grams of tangerine peel, 15 grams of apricots, 3 4 slices of ginger, 1 red date, and 1 partridge. After washing the above ingredients, put them in a cloth bag and stew together, remove the cloth bag after stewing, and season with a small amount of salt.

Loquat flowers are plants of the Rosaceae family.

The flower of loquat has a light taste and flat nature, which can moisten the throat, moisten the lungs, dissolve phlegm and relieve cough, clear heat, and is a common medicinal material for long-term cough and dry cough. Loquat leaves clear the lungs and relieve cough, reduce stomach inversion, quench thirst, and treat lung fever and phlegm cough, yin deficiency and fatigue. Tangerine peel is a commonly used traditional Chinese medicine that regulates qi and strengthens the spleen, dries dampness and dissolves phlegm.

Partridge has the effect of nourishing and replenishing deficiency, appetizing and dissolving phlegm. This soup is fresh and sweet, and it is suitable for prolonged cough, dry cough, cough and wheezing, as well as slow branches and emphysema.

Patients have good efficacy.

Ingredients for stewed partridge with fish maw:

Ingredients: 350 grams of partridge, 150 grams of fish maw.

Excipients: 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 and how to make fish maw stewed partridge delicious.

1.First, 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.

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.

Partridge soup can be made with large or small partridges, and different sizes of partridges have their own advantages and disadvantages.

1.Giant partridge: Talking about rent generally refers to adult partridges weighing more than 300g.

The large partridge has relatively more meat and is delicious and suitable for slow cooking. Due to its large size, it takes a long time to cook the soup to absorb the flavor, and you need to pay attention to the heat during the cooking process, otherwise it is easy to cause the meat to become tough.

2.Small partridge: Generally refers to young birds weighing less than 200g. The meat of the small partridge is relatively tender and has a more delicate taste, which is suitable for quick cooking methods such as pressure cookers. Due to its small size, the cooking time is relatively short and it is easy to cook evenly.

In general, large partridges are suitable for slow-simmering to make rich, delicious partridge soups, while small partridges are suitable for quick-cooking to make more delicate partridge soups. Depending on the taste and cooking method, the size of the partridge used will also vary, and you can choose according to your taste and needs.

In general, it is better to make soup with small partridges. Because the small partridge meat is more tender and tastes better. At the same time, the meat of the small partridge contains more nutrients and natural phytochemical elements, which is more suitable than the large partridge as a Chinese herbal medicine and health food.

Of course, if you just want to make a delicious and delicious soup, the big partridge can also be used in the Ming clan and will have a great flavor of agitation. However, please note that different sizes of meat take different amounts of time to cook during the cooking process to ensure that the meat is cooked evenly.

Generally speaking, the big partridge soup is better with the big one, the big partridge grows longer than the eggplant, the soup is more fragrant, the meat is more delicious, the small partridge grows for a shorter time, the stewed soup is not as shaky and fragrant as the soup made by the big partridge, and the meat is not as delicious as the big partridge. Therefore, it is better to use the big one than the small one to make the soup with partridge mushrooms.

It's best to buy a small partridge to use in soup. Partridge, in the autumn and winter to make stewed soup has many benefits, not to mention less fat, but also very nourishing and nourishing, as well as the effect of calming the nerves and helping sleep, this is not foolish, because Cantonese people make soup, pay attention to the elimination of the touch is the seasonal climate corresponding to the ingredients, what soup and what ingredients are most suitable for matching, so, this will be cold in winter, with partridge to make stew soup and then bridge is just right to talk!