The following is a list of common pigeon soup practices in 14:
1. Lycium barbarum and pigeon soup
Chinese herbal medicine ingredient list: Radix Adenophorae 5g, Radix Angelicae Dahuricae 5g, Radix Codonopsis 5g, Lentils 10g, Fructus Lycii 10g, Coicis Semen 40g, Fructus Jujubae 25g, Rhizoma Dioscoreae 5g, Bulbus Lilii 5g, Lotus Seed 5g, Onion 10g, Ginger 10g, and a little salt.
Production method:
Wash all kinds of Chinese herbal medicines; Cut onion and ginger into sections for later use; Wash fresh pigeons. Cook the whole pigeon in cold water, and take out the blood powder for later use; Blanch pigeons in a casserole, boil onions, ginger and various medicinal materials, and then simmer 1 hour. Add a little salt to taste when cooking, and it is delicious to eat meat and soup after cooking.
Secret: Lycium barbarum pigeon soup is delicious. You don't need to put a lot of seasoning when drinking, just put a little salt.
2. cloud leg pigeon soup
Ingredients: bird's nest, 4 live pigeons, cloud leg slices 100g, chicken 150g.
50g of seasoning wine, 20g of onion and ginger, 5g of salt, 5g of monosodium glutamate and 800g of chicken soup.
Features: Silver red, original flavor, fragrant and delicious.
Production method:
1. Slaughter live pigeons, blanch them thoroughly with hot water, remove their hair, gut them, put them in a boiling water pot, take them out, drain them and put them on a plate.
2. Put the onion, ginger and cooking wine into a plate, steam them on a drawer until they are 70% rotten, then take them out (keep the original juice), remove the bones (keep the bones), 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 onion, ginger and 250g water.
3. Stewed pigeon with gastrodia elata
Ingredients: pigeon 1 gastrodia elata, ham 5g, shallot 10g, ginger 3, 1 small piece.
Seasoning: 3 tablespoons cooking wine 1 small spoon refined salt 1 small spoon monosodium glutamate.
Exercise:
1. Slaughter and wash pigeons and blanch them in boiling water; Sliced ham; Wash onions and knot them; Wash ginger and slice;
2. Put pigeon, ham, gastrodia elata, broth, cooking wine, onion and ginger into a bowl, steam in a steamer for 2 hours, take out, remove onion and ginger, and add salt and monosodium glutamate to taste.
Features: delicious, calming wind and relieving spasm.
4. Stewed pigeon with white fungus and dried tangerine peel
Materials: 2 young pigeons (each weighing about 400g, water-borne auricularia auricula100g, water-borne dried tangerine peel10g, refined salt10g, monosodium glutamate 5g, chicken essence 2g and broth 750g).
Production method:
Pigeons are slaughtered and washed, chopped, soaked in boiling water for 2 minutes, washed with clear water and put into a soup bowl. Wash the tremella fuciformis and cut it into pieces, put it into a boiling water pot, put it into a soup bowl, then add the dried tangerine peel, put the pot on medium heat, bring the soup to a boil, add refined salt, monosodium glutamate and chicken essence, stir well, pour it into the soup bowl, and steam it in a steamer for 30 minutes with high fire until it is cooked.
Features: delicious, nourishing yin and tonifying lung.
5. Stewed pigeon with raw pear in northern Sichuan
Raw materials: Fritillaria cirrhosa 10g, 2 pears, pigeon 1 piece, salt, wine and ginger.
Exercise:
1. Wash Fritillaria Fritillariae Cirrhosae, peel and core raw pears, cut into pieces, remove hair and viscera from pigeons, and wash.
2. Add seasonings such as salt, wine and ginger according to taste, stew them in water together, and eat them after cooking.
Function: tonifying lung, nourishing yuan, moistening lung and resolving phlegm.
Indications: Chronic cough due to lung deficiency, tuberculosis and emphysema.
6. Stewed pigeon in Huangshan Mountain
Ingredients: 500g pigeons, 25g ginger, 2.5g rock sugar, 5g refined salt, 25g Huangshan yam, 25g Shaoxing wine, 25g shallots, 750g chicken soup and cooked chicken oil10g.
Production method:
1. Peel the yam, wash it, cut it into pieces of 0. 1 cm, put it in a basin, soak it and take it out.
2. Make a small incision in the abdomen (near the anus) of the pigeon, take out the internal organs (leftover chicken gizzards and liver), wash them, soak them in boiling water, pick them up and then wash them, put them in a soup bowl, add yam slices, onion knots, ginger (pat loose), refined salt, crystal sugar, Shaoxing wine and chicken soup, and cover them with 1
Note: the soup bowl is made of strict leather paper, which keeps the original flavor, shortens the steaming time and makes the pigeon meat more delicious.
7. Stewed pigeon with yam
Materials: pigeon 1 (about 500g), yam 150g, onion 3g, ginger 3g, refined salt 4g, monosodium glutamate1g.
Exercise:
1. Pinch the pigeon to death by hand, pluck its hair, wash it, cut it from the back, take out its internal organs, wash it, and put it in a boiling pot until the water boils.
2. Peel the yam and cut it into diamond-shaped pieces.
3. Take a casserole, pour 750g of water into it, add pigeons (chest up), put them on the fire to boil, and then add yam, onion and ginger (pat loose). When the pigeon meat is 60% rotten, add salt, turn the pigeon over and make the following yam. Continue to stew pigeon meat until cooked, and add monosodium glutamate.
Functions: invigorating spleen and qi, stimulating appetite, increasing food intake, nourishing viscera and essence and blood. Eating this product can enhance digestive function and promote food absorption. Pigeon meat is rich in nutrition and has a good nourishing effect on his mother. The cooperation between them is complementary but not stagnant.
8. Stewed pigeon with Huai Qi
Materials: Radix Astragali, Rhizoma Dioscoreae and Fructus Lycii each 15g, young pigeon (or adult pigeon) 1, 2 pieces of ginger, salt 10g, and wine 10g.
Exercise:
1, pigeon dissection, cleaning the ingredients, putting them into a saucepan, and adding appropriate amount of boiling water.
2. Put it in a pot and stew it in water, or put it in a steamer 1.5 hours, and add appropriate amount of salt.
9. Stewed pigeon with American ginseng
Ingredients: American ginseng 16g, 2 medium squab, 200g lean meat and 20g round meat.
Exercise:
1. American ginseng is bought in a Chinese medicine shop. Please ask the clerk to cut it into small pieces.
2, the squab is handled well, the original lean meat.
3. Boil a pot of water, put squab and lean meat into the pot, and immediately pick them up. Put them in a larger saucepan, add round meat, pour more than half of the boiling water into the pan, cover the original pan and stew for more than 3 hours.
10. Steamed pigeon with Angelica sinensis
Ingredients: 2 pigeons, 30g angelica, 2 tbsps wine, 2 slices ginger, 0 tbsps 65438+ sesame oil, and half a teaspoon salt.
Exercise:
1. Wash pigeons with hot water, add salt and mix well.
2. Put Angelica into a bowl and inject boiling water to make the aroma overflow.
3. Put items 1 and 2 into a steaming bowl, add wine, ginger and sesame oil, pour pigeon meat soaked in water, and steam in a pot. After steaming on high fire 1 hour, steam on low fire for half an hour.
1 1. Stewed pigeon with American ginseng
Ingredients: 5-6G American ginseng, one pigeon, the old one is better, if you want to suffocate, don't bleed.
Practice: First, wash the pigeon, put the whole pigeon into a stew pot, cut the ginseng into small pieces, put them into the stew pot together, and pour in boiling water. Then, put the whole stew into a large pot or a rice cooker with porridge cooking function to start stewing. Boil the water in the cauldron and stew for another three hours.
12. Stewed pigeon with Cordyceps sinensis
Ingredients: squab, lotus seed, ginger, tremella, longan, yam, Cordyceps sinensis and tremella.
Practice: First, wash the squab, put it in boiling water, and drain the water for later use; Soak lotus seeds in warm water and peel them, soak tremella and wash them. Put the squab in a stewing pot, add lotus seeds, ginger, tremella, longan pulp, yam and cordyceps, cover the stewing pot with appropriate amount of water, stew for 3 hours, and serve after seasoning.
Function: tonify qi and blood, strengthen spleen and stomach, nourish kidney and dispel wind, suitable for kidney deficiency, strain, premature ejaculation, amnesia, insomnia, neurasthenia, etc.
13. Mushroom pigeon
Ingredients: pigeon, mushroom, oil, salt, soy sauce, cooking wine, sugar, broth, onion, ginger, garlic slices, pepper, aniseed, monosodium glutamate and sesame oil.
Practice: clean pigeons, chop them, soak mushrooms to remove roots, and wash them (several times). Heat a small amount of oil in the pot, stir-fry pigeon pieces until they change color, stir-fry mushrooms, salt, soy sauce and cooking wine for a few times, then add a little sugar, broth, onion, ginger, sliced garlic, pepper and aniseed, stew until cooked, add monosodium glutamate and pour sesame oil.
14. pigeon balls with thousand island juice
Ingredients: pigeon leg meat 450g mustard heart 1 1 Thousand Island juice 10g garlic 2g pigeon powder 5g pepper1g.
Salt 5g, sesame oil1g.
Practice: Slice pigeon leg meat, add salt, monosodium glutamate, raw powder, edible powder and water for 20 minutes, and then slide into balls in 40% hot oil. Leave the bottom oil in the pot, add a little minced garlic and Thousand Island juice, then add pigeon balls, add soup, salt, pigeon powder, sesame oil and pepper, thicken the pot and put it on a plate; After the mustard heart is boiled, leave a little base oil in the pot, add the mustard heart into the cooking wine, stir-fry the soup slightly, and take off the pot.