There are many varieties of Ganoderma lucidum, such as Ganoderma lucidum, Ganoderma lucidum, Ganoderma lucidum, Ganoderma lucidum and so on. In daily life, Ganoderma lucidum and Ganoderma lucidum are the most commonly used. Ganoderma lucidum is flat and bitter; However, Ganoderma lucidum is warm and bitter. When making soup with Ganoderma lucidum, the taste is best to choose Ganoderma lucidum, but it is warm and easy to get angry when eaten. We can add Ophiopogon japonicus, a Chinese medicine for nourishing yin and reducing fire, to the soup.
Pigeon meat is a nourishing food, rich in protein and amino acids. It can tonify qi and blood, strengthen the body and enhance human immunity. The elderly, the infirm and those who have had surgery are especially suitable for eating pigeon meat.
In my hometown, you can't bleed when you kill pigeons, because you think pigeon blood is the essence of the whole pigeon and the most nutritious thing. When you kill pigeons, you usually suffocate them with water, and then remove their hair and internal organs. Pigeons treated in this way are prone to have a heavy smell because they have not been bled. Even so, we can't blanch the pigeon soup, because blanching to remove blood will waste the blood deliberately left in the pigeon. For the delicious pigeon soup, we can add ginger and pepper to the pigeon soup, and then add some sweet ingredients such as red dates and medlar to enhance the taste.
Practice of stewed pigeon soup with Ganoderma lucidum 1. Required materials
Ingredients: a pigeon.
Accessories: ganoderma lucidum 15g, a number of red dates, a handful of Lycium barbarum and more than ten Ophiopogon japonicus.
Seasoning: salt, old ginger slices and pepper.
Second, the production method
1, Ganoderma lucidum is washed and cut into small pieces.
2. Clean the slaughtered pigeons, put them in a casserole, add cold water, add old ginger slices and pepper.
3. Boil the water and skim off the floating foam. Adding Ganoderma, Fructus Jujubae and Radix Ophiopogonis. Turn the heat down and keep the soup in the casserole slightly boiling.
4. After half an hour, add Lycium barbarum and continue to simmer slowly until the pigeon meat is soft and rotten and boneless.
5, turn off the fire and add the right amount of salt to taste. Lingzhi pigeon soup will be fine.
The key point of ganoderma lucidum decoction is 1. When cleaning Ganoderma lucidum, it is mainly to clean the roots, because there is soil in the roots. Ganoderma lucidum is covered with spore powder, and only a little water is needed for cleaning.
2. the amount of ganoderma lucidum should not be too much. Take no more than 15g a day and take it continuously for no more than 3 months. After all, it still belongs to Chinese herbal medicine.
3, pigeon soup is not cooked, but after the water is boiled, it must be cleaned to remove the fishy smell, and secondly, cleaning the floating foam can make the soup clear.
4. Boil the squab in cold water, and add enough water at a time to avoid adding water in the middle to affect the taste. If there is a lot of soup when stewing, you can turn on the fire to collect the soup.
5, because it is a medicinal diet, it is good to season with salt.
6. The smell of stewed pigeon with Ganoderma lucidum will get worse when it is cold, so it is best to eat it while it is hot.