Materials: young pigeons; 1 gastrodia elata; 5 grams of ham; 10g shallot; 3 ginger trees; 1 small piece.
Seasoning: stock; 3 tablespoons of cooking wine; 1 teaspoon refined salt; 1 teaspoon of monosodium glutamate; Spoon.
1. Slaughter and wash pigeons and blanch them in boiling water; Sliced ham; Wash onions and knot them; Wash and slice ginger.
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.
Lycium barbarum pigeon soup
Lycium barbarum pigeon soup
Materials: Radix Adenophorae 5g Radix Angelicae Dahuricae 5g Radix Codonopsis 5g Lentil 10g Lycium barbarum 10g Coicis Semen 40g Jujube 25g Yam 5g Lily 5g Lotus Seed 5g Onion 10g Ginger 10g Salt.
1, washing all kinds of Chinese herbal medicines; Cut onion and ginger into sections for later use; Wash fresh pigeons.
2. Cook the whole pigeon in cold water (flying water) and remove the blood for later use.
3. Blanch pigeons in a casserole, boil onions, ginger and various medicinal materials, and then simmer 1 hour.
4. Season with a little salt after cooking, and it is delicious to eat meat and soup after cooking.
Production time: about 1.5 hours.
Longan wolfberry pigeon soup
Ingredients: 2 pigeons, 5 red dates, 2 tablespoons of Lycium barbarum, longan pulp about 10, Agrocybe aegerita 1 teaspoon, 6 codonopsis pilosula, 4-5 pieces of Chinese yam and 4 pieces of Beiqi.
Production steps:
1, Lycium barbarum and longan pulp are soaked in water, washed, and red dates are washed and pitted (red dates are hot-dried).
2. Soak Codonopsis pilosula, Hu Aishan and Beiqi in clear water for 30 minutes, wash them, and cut Codonopsis pilosula into two halves with a knife.
3. Soak Agrocybe aegerita, wash the pedicel and cut it with a knife.
4, pigeons go to the bottom, peel and chop small pieces.
5. Put all the ingredients in a large saucepan and pour boiling water until it is 8 minutes full.
6. Stew in a large pot for 30 minutes. Reduce the heat and continue to stew for 3 hours.
7. After stewing, skim the oil with a grease trap before drinking.
Jujube qi pigeon soup
Jujube qi pigeon soup
Ingredients: 2 young pigeons, onion 1 root, jujube 10 root, 3 pieces of ginger, 20 pieces of medlar, salt 1 tsp, sesame oil 1/2 tsp.
Exercise:
65438+
2. When the water in the pot is boiled, beat out the floating foam in the pot with a large spoon, add jujube and simmer for 2 hours.
After 3.2 hours, the pigeons were basically cooked. Put the soaked Lycium barbarum into the pot, add 1 teaspoon of salt and a few drops of sesame oil, and stew for 15 minutes.
4./kloc-you can turn off the fire and eat soup and meat in 0/5 minutes.
Jujube qi pigeon soup
Ginseng, red dates and pigeon soup
Materials: 1 pigeon, 8 red dates, 1 ginseng.
Seasoning: appropriate amount of refined salt.
working methods
1, kill pigeons, wash and chop, and wash red dates and ginseng for later use.
2. Pour a clean pot into water, add pigeons to boil, skim the floating foam, add refined salt, add ginseng and red dates, and simmer until cooked.
Pigeon tremella carrot soup
Materials: 1 pigeon, 20g tremella, 20g carrot.
Seasoning: 5g of refined salt.
working methods
1. Wash pigeons, chop them up and blanch them. Wash the tremella and tear it into small flowers. Peel carrots, wash them, and cut them into pieces.
2. Pour water into the soup pot on the fire, add pigeons, carrots, tremella, and add salt to cook.
How to stew pigeon soup
Liangjiang pigeon Bao
Materials: 1 pigeon (about 300g), 20g of Lycium barbarum and 50g of ginger.
Seasoning: a little salt, 2g monosodium glutamate.
working methods
1, slaughter and clean pigeons, chop and blanch them; Wash the ginger and soak the medlar for later use.
2. Pour water into the wok, add pigeons, ginger and medlar, add salt and monosodium glutamate, and simmer until cooked.
Healthy pigeon soup
Ingredients: 300g pigeon, 30g tremella, 20g almond (bagged) and 5 ginkgo leaves.
Seasoning: salt 4g, onion 3g, ginger 3g.
Practice of keeping healthy pigeon soup
1. Slaughter pigeons, cut into pieces, blanch, wash tremella and tear into small flowers, and wash ginkgo for later use.
2. Pour clean water into a clean pot, add salt, onion and ginger slices, and add pigeons, tremella and almonds until cooked.
Ginseng Firefox pigeon soup
Ingredients: 5 grams of ginseng, 5 grams of Dendrocalamus giganteus and 2 pigeons.
working methods
1. Pigeons ask the master to help clean and cut into pieces.
2, wash, cold water pot.
3. boiling.
4. take out the pigeon meat for use.
5. Prepare ginseng.
6. Get Firefox ready.
7, casserole boiled water, pigeon meat, wash the ocean to participate in Firefox.
8. Bring the fire to a boil and turn it down.
9. Cook for more than 2 hours, and season with salt when eating.
American ginseng wolfberry pigeon soup
Materials: 1 pigeon, proper amount of American ginseng and proper amount of Lycium barbarum.
Seasoning: a little salt, 2g onion, and proper amount of cooking wine.
working methods
1. Pigeons clean by removing hair and internal organs; Wash onion and cut into sections; Wash, peel and slice American ginseng.
2. Heat the water in the casserole to boiling, add onion and cooking wine, and simmer for 1.5 hours.
3. Add American ginseng and medlar and stew for 20 minutes. Season with salt.
Poria cocos pigeon cage
Ingredients: pigeon 300g, Poria cocos10g.
Seasoning: 4g salt, 2g ginger slices.
Practice of Poria cocos pigeon coop
1. Slaughter pigeons, chop them up and stew them; Wash poria cocos for later use.
2. Pour clear water into a clean pot, add ginger slices, add pigeons and poria cocos until cooked, and season with salt.
Home-cooked pigeon pot
Materials: pigeon 1, medlar 10, lily 15g.
Seasoning: salad oil, salt, onion, ginger and coriander.
The practice of home-cooked pigeon pot
How to stew pigeon soup
1. Clean pigeons; Peel and wash lily; Soak Lycium barbarum for later use.
2. Put the wok on fire, add salad oil to heat it, add onion and ginger slices to stir fry, add water, add pigeon meat and medlar, add salt, simmer for 20 minutes, add lily and sprinkle with coriander.
Motherwort pigeon soup
Material: pigeon 1
Materials: motherwort 10g, 5 red dates, appropriate amount of ginger and onion, and appropriate amount of refined salt.
Practice of motherwort pigeon soup
1. Pigeons are ready and cut into pieces.
2. Prepare red dates and motherwort, and put them into a material box or a small cotton bag.
3, cold water into the pot, when you want to roll away.
4. Then transfer to the pot. Add ginger onion, red dates and motherwort.
5, the rice cooker is powered on, slow stew, time is up.
6. Seasoning bowl.
Tips for soup making: Pigeons don't need to be blanched, they can be put in cold water to remove foam.
Pigeon and mung bean soup
Ingredients: pigeon meat, mung beans, candied dates and ginger.
Practice of pigeon and mung bean soup
1. Wash mung beans and soak them in clear water for 2 hours in advance;
2, ribs flying water;
3. Put all the ingredients together in the saucepan (the mung beans are poured together with soaking water);
4, stew for 2 hours;
5. Skim off the oil slick on the surface and add salt.
Lily ginkgo pigeon soup
Ingredients: 500g pigeon meat, 30g water lily, ginkgo 10, and a little medlar.
Seasoning: a little salt and 2g chopped green onion.
How to stew pigeon soup
Practice of Lily Ginkgo Pigeon Soup
1. Wash pigeon meat, cut into pieces and blanch; Wash the water lily; Wash Ginkgo biloba and Lycium barbarum separately for later use.
2. Pour a proper amount of water into a clean pot, add pigeon meat, water lily, ginkgo and medlar, and simmer until cooked.
3. Add salt and sprinkle with chopped green onion.
Huangqi pigeon soup
Materials: pigeon 1, astragalus 10g, a little salt.
working methods
1, prepare Radix Astragali.
2. Wash and chop pigeons.
3, cold water pot, boil, take out the pigeon meat for use.
4, casserole boiled water, pigeon meat and washed astragalus.
5. Bring the fire to a boil and turn it down for 2 hours.
6, add a small amount of salt to taste, turn off the fire and serve.
Old Zhuge sun
Main components; 1 old pigeon, dictyophora indusiata 50g, 3-5 jujubes.
Accessories; Ginger slices, salt, pepper
Practice of old pigeon bamboo mushroom pot
1. Wash the old pigeons and remove the grease from the tail.
2. Bamboo shoots are soaked in advance. Take off the lid.
3. drown the old pigeon.
4. Spread the ginger slices in the inner pot of the Fuku rice cooker.
5. Put the drowned old pigeon on the ginger slices in the inner pot, and add a proper amount of water, so as not to drown the old pigeon.
How to stew pigeon soup
6. Fix the inner pot on the Fuku rice cooker.
7. Turn on the power supply, close the cover of Fuku, select the "universal stew" function from the menu, set the time to 60 minutes, and press the pressure cooking button.
8. It's time. Bring the pot to the boil and add bamboo shoots and jujube.
9. Continue the universal stew function for 30 minutes, and press the pressure cooking button.
10, add salt and pepper.
skill
1. Slaughtered pigeons should be eviscerated, washed with clear water (especially the pigeon's mouth) and scalded with hot water, so that the pigeons taste good.
2. After the fire boils, skim the foam off the soup with a spoon, and the soup is delicious.
3, pigeon soup must be stewed for a while, the time is short, and the soup is not strong enough.
4. When stewing soup, you don't need to add octagonal pepper, and you don't need to add too much seasoning. The original soup is delicious and nourishing.