Lycium barbarum pigeon soup

Chinese herbal medicine ingredient list in soup: Radix Adenophorae 5g Radix Angelicae Dahuricae 5g Radix Codonopsis 5g Lentil 10g Fructus Lycii 10g Coicis Semen 40g Red Dates 25g Yam 5g Lily 5g Lotus seeds 5g.

These are all Chinese herbal medicines that are very beneficial to women's nourishment. If you like to make soup, you should always keep it.

We also need some seasonings: onion 10g ginger 10g 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 (flying water) and remove 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.

Production time: about 1.5 hours.

Secret: Lycium barbarum pigeon soup is delicious. You don't need to put a lot of seasoning when drinking, just put a little salt.

Comments: The unique fragrance of Chinese herbal medicine always reverberates in the soup, which makes you intoxicated in the warm feeling of nourishing soup.

Cloud leg pigeon soup

Ingredients: main ingredients: 4 live pigeons in bird's nest, 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) After the live pigeons are slaughtered, they are scalded thoroughly with hot water, unhairing, then disemboweled, put into a boiling water pot, fished out, drained and put on a plate.

(2) Put the onion, ginger and cooking wine into a plate, steam them in a drawer until they are 70% rotten, take them out (original juice for use), remove the bones (bone for use), put the meat on one side of the soup bucket, and put the slices of cloud legs on the other side. (3) Chop the chicken into minced chicken, put it in a bowl, and add onion, ginger and 250g water.

Spiced pigeon

Ingredients: pigeon (3), whole pepper (a little), star anise (a little each), cinnamon (a little), yellow rice wine (a little), soy sauce (165g), sugar (a little) and sesame oil (a little).

Features: Production method: cut open the squab, remove the viscera and claws, thoroughly cook it with boiling water, pour off the water, replace it with clear soup, add pepper, fennel, cinnamon (the above spices are wrapped in white cloth first), soy sauce, wine and sugar, stew it with warm fire until the squab is rotten, collect the soup, take out the squab, apply sesame oil, tear it into pieces and put it on a plate.

Stewed Pigeon with Gastrodia Tuber

material

Dove 1 gastrodia elata, 5g ham, 10g chives, 3 slices of ginger, 1 small pieces.

condiment

Soup 3 tbsp cooking wine 1 teaspoon refined salt 1 teaspoon monosodium glutamate.

working methods

1. Slaughter and wash pigeons and blanch them in boiling water; Sliced ham; Wash onions and knot them; Wash ginger and slice;

2. Put squab, ham, gastrodia elata, broth, cooking wine and onion ginger into a bowl, steam in a steamer for 2 hours, take out, remove onion ginger, and season with salt and monosodium glutamate.

Features: delicious, calming wind and relieving spasm.

Stewed pigeon

Boil sweet corn with clear water and a bag of pure milk. This kind of sweet corn is edible. Pour out a bowl of cooked soup Soak the pigeons in this hot soup a few times. After 3-5 minutes, take out the pigeons and pour out the soup. Put the soaked squab into the pot, add: ham slices, bamboo shoots (dried bamboo shoots), yellow wine, ginger and fennel, and then add water.

Then add mushrooms and salt before eating.

Chop pigeons for nothing.

Material: earth plaid

Seasoning: onion, galangal, soy sauce.

Practice: boil a pot of water, put in the whole pigeon and turn off the fire; Cover and stew 10 minutes. It is appropriate to cut pigeon bone marrow with blood. After cutting, light the seasoning to eat.

Features: keeping the delicious and original flavor of pigeon meat.

Dry fried pigeon

Ingredients: pigeon, salt, cooking wine, monosodium glutamate, shredded onion and ginger, eggs, flour, water, oil, salt and pepper.

Practice; Select pigeons, clean them, cut them into small cubes, add salt, cooking wine, monosodium glutamate and onion ginger, shred them for a while, then hang a paste made of pigeon eggs, flour and water, fry them until cooked, and dip them in pepper and salt after cooling.

Boiling pigeon

Ingredients: pigeon, salt, cooking wine, soy sauce, water, oil, pepper and salt.

Practice: clean pigeons, boneless them, smear them with salt, cooking wine and soy sauce, fry them until cooked, stir-fry the oil with a spoon, pour the hot oil on the pigeons repeatedly, until the pigeon skin is burnt and cut into small pieces, and dip them in pepper and salt when eating.

Stewed pigeon in pot

Ingredients: pigeon, broth, onion, ginger, garlic, salt, cooking wine, soy sauce, sugar, pepper, aniseed, egg white, flour, oil and pepper noodles.

Practice: clean pigeons, add stock to the pot, add onion, ginger, garlic, salt, cooking wine, soy sauce, sugar, pepper and aniseed, cook and boneless, then hang the paste made of egg white dough powder, fry until yellow, take out pieces or strips with a length of 1 inch, and sprinkle with pepper noodles.

Crispy pigeon

Ingredients: pigeon, cooking wine, salt, pepper, shredded onion and ginger, flour, oil, salt and pepper.

Practice: clean pigeons, put cooking wine, rub salt, sprinkle pepper, put shredded onion in the stomach for a while, put it in a cage, then remove shredded onion and pepper, add soy sauce, hang flour, fry until golden brown, and cut into small pieces.

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.

Pigeon with scallion oil

Ingredients: pigeon, water, cooking wine, salt, aniseed, cinnamon, spiced noodles, shredded onion and ginger, monosodium glutamate and oil.

Practice: Wash pigeons, put them in a pot, add water, add cooking wine, salt, aniseed, cinnamon and spiced noodles, take them out together with the soup after boiling, cover them and stew for 2 hours, cut them into pieces after taking them out, add a little onion ginger, monosodium glutamate and original soup, and then boil the oil and pour it on the onion ginger.

Pigeon paste

Ingredients: cauliflower pigeon, cauliflower, oil, shredded onion and ginger, broth, salt, monosodium glutamate and flour.

Practice: clean pigeons, remove bones, chop them into mud, wash cauliflower and break them into small flowers, then chop them up, scald them with boiling water, take them out and drain them, put a little oil in the pot, stir-fry shredded onion and ginger, stir-fry them in pigeon mud until they change color, then add broth, salt and cauliflower to cook them, and add monosodium glutamate hook juice.

Fried pigeon eggs with shredded pigeon.

Ingredients: pigeon meat, pigeon eggs, salt, monosodium glutamate, water, oil, chopped green onion and soy sauce.

Practice: Open pigeon eggs, add salt, monosodium glutamate and water, stir fry a little, shred pigeon meat, add a little oil to the pot, stir fry chopped green onion, add a little soy sauce to the pigeon meat for a few times, take out the pot, add a little oil to heat it, add pigeon eggs, drip oil while frying, add shredded pigeon meat until it is half cooked, continue to stir fry for a few times, and immediately take out the pot.

Qiguogezi

Raw materials:

A fat pigeon, 2000 grams of pepper, 3 grams of ginger and 30 grams of onion.

System:

Wash pigeons, cut into pieces, put them in a steamer, add cold water, add onion and ginger slices, and steam for about 4-5 hours until the pigeon meat is cooked.

Pick up the minced onion and ginger, sprinkle with seasoning and serve.

Stewed pigeon with sauce

Raw materials: one fat pigeon 1 bird, two water-soaked mushrooms, two pieces of ham, two pieces of sorghum wine, 50g of pigeon soup, 750g of clove seeds and five pieces.

System:

Wash the pigeon, cut it from the back, and then cut it three times. Put the pigeon belly up in a saucepan, spread ham slices and mushrooms, and add seasoning and pigeon soup.

Put a small cup filled with sorghum liquor and cloves in the bowl, seal it with a lid, steam it for 2 hours and take it out.

Pigeon balls with Thousand Island Juice

Ingredients: pigeon leg meat 450g mustard heart 1 1 Thousand Island juice 10g garlic 2g pigeon powder 5g pepper 1g salt 5g sesame oil1g.

System:

Slice pigeon leg meat;

Adding salt, monosodium glutamate, raw powder, edible powder and water for 20 minutes;

Slip into a ball in 40% hot oil;

Leave the bottom oil in the pot, add a little 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;

Boil the mustard heart in water, leave a little base oil in the pot, add the mustard heart into the cooking wine and stir-fry the soup; Pots can be piled next to pigeon balls.

Bangbangge

Material: a pigeon, a shredded onion, 10g.

Legislation

Pigeons are cleaned by tying their wings and legs with ropes;

Punch a hole in the thick meat with a bamboo needle, cook it, take it out and let it cool;

Take breast and leg meat, pat it loose with a wooden stick, then tear it into shredded pigeon, put it on a plate, put shredded onion around it and pour the seasoning.

Yuanyang pigeon

Raw materials: female pigeon 1 bird (about 700g), male pigeon 1 bird (about 700g), pork stuffing 200g, coix seed 150g, 4 pieces of water bamboo, 4 pieces of green vegetables, 4 pieces of mushrooms, 4 pieces of cooked ham and 3 pieces of hawthorn cake.

Method:

(1) After the whole pigeon is boned, it is mixed with onion and refined salt to make juice, which is smeared on the inner wall, then the skin is turned outwards and slightly soaked after plastic surgery. Insert the two wings from the incision under the head, lead them to the esophagus and enter the mouth, and divide them into two wings.

(2) Fill the pork stuffing into the abdominal cavity of the pigeon from the knife edge and seal it with a bamboo stick. Coix seed is filled into the abdominal cavity of male pigeon and sealed with bamboo stick. At the same time, two pigeons entered the boiling water pot and blanched until their skin contracted. In addition, the mother pigeon is cleaned, colored with maltose, oiled, fished out and put into a container, added with the original soup and soy sauce, and steamed in a cage until crisp and rotten; Then put the pigeons in a container, add the original soup and refined salt, and steam them in a cage until they are crisp and rotten.

(3) Pour in the original soup of red and white pigeons, put the pigeons side by side on a large flat plate, remove bamboo sticks, shape them, then put the boiled water bamboo, Chinese cabbage and mushrooms back into a boiling soup pot for cooking, and put them together with ham slices respectively to make a lining for the pigeons.

(4) Put the white soup and red soup into the pot, thicken them, and pour them on the red dove.

Features: it looks like a mandarin duck, with two colors and two flavors, and its fragrance is mellow.

Hillbilly grass pigeon

Ingredients: pigeon 1 bird (about 1500g), ginger 60g, onion 150g, aged wine 100g, cinnamon 50g, dried tangerine peel and clove 30g, cinnamon 30g, nutmeg 20g, kaempferia kaempferia 10g.

Method:

(1) Slaughter grass pigeons, unhairing, eviscerating, cutting claws and washing beaks. Set the pan on fire, add vegetable oil to 50% heat, fry in oil pan until golden brown, and take it out;

(2) washing and breaking ginger; Stir onion into juice; Divide the above spices such as star anise, cinnamon bark, clove and cinnamon into two parts, wrap them in gauze, put them in a pot, and boil them in water for 2-3 hours until the fragrance is exposed;

(3) Boil the fried pigeons in the old bittern soup, simmer with slow fire for 1 hour, and take them out. After the old brine soup cools, soak the pigeons in the soup for 5 hours until the pigeon skin becomes brittle.

Features: bright red color, crisp and slag-free, strong spicy taste and strong fragrance.

Bangbangge

Ingredients: 250g pigeon breast meat and 250g pigeon leg meat.

Seasoning: 20g of scallion, 20g of sesame oil, 40g of sesame sauce, 0/5g of chili oil/kloc-,3g of sugar, mushroom soy sauce and pepper powder.

Practice: wrap hemp rope around pigeon leg meat and pigeon breast meat, punch holes in thick meat, put it in soup and cook it with slow fire. Then take out the pigeon meat and knock it loose with a special wooden stick, tear it into thick silk and put it on the plate. Mix scallion, sesame oil, sesame paste, Chili oil, sugar and soy sauce in a frying pan, pour the prepared sauce on the shredded pigeon, and then sprinkle with pepper powder.

Stewed pigeon

Ingredients: 1 pigeon, 12 pigeon eggs, 1 ginger, 2 onions, salt and yellow wine, a little soy sauce and monosodium glutamate.

Methods: 1. Catch the pigeon, put its head in the water, pluck it dry, and clean it with tweezers. Rinse in water once, take out the internal organs, clean, fish out, chop off claws and wing tips, blanch thoroughly in a boiling water pot, fish out, clean again, put in a clean casserole, submerge with clear water, add onion and ginger, bring to a boil with high fire, and then turn to low heat for stewing.

2. Cook the pigeon eggs in a water pot, take them out and shell them, put them in a casserole, add yellow wine, refined salt and monosodium glutamate and stew them until the pigeon meat is crisp and rotten, and then take them out of the fire.

Key points: after the pigeons are put into the casserole, they should be stewed slowly with low fire until the meat is crisp.