How to stew pigeon soup with rich nutrition? Pigeon soup is a particularly popular health soup in life, which can not only alleviate the weakness of human body, but also be used for recovery after illness. It is an advanced nourishing product, which can prevent and treat many diseases. Here, we will share how stewed pigeon soup is nutritious.
How to stew pigeon soup for nourishing 1 method 1
1: When stewed pigeon soup, pigeon with mushrooms and red dates is the most nutritious. When cooking, pigeons need to be prepared in advance and slaughtered. The prepared mushrooms should be soaked in water in advance, washed and cut into pieces, and the red dates should be washed in advance. In addition, we should also prepare appropriate ingredients, such as medlar ginger slices, onion segments, cooking wine, edible salt and so on.
2. Prepare a clean casserole, put the treated pigeons directly into the casserole, boil them in cold water, then put the chopped mushrooms, prepared red dates and medlar into the pot, add onion and ginger slices, add enough water, turn on a small amount of cooking wine with high fire, and continue to cook for one hour. After the meat is soft and rotten, add edible salt to the pot.
Method 2
1: Add appropriate amount of lily and ginkgo to pigeon soup when stewing, which is especially nutritious. When cooking, you need to prepare a pigeon, slaughter and clean it, then prepare 30 grams of lily and 15 ginkgo, and prepare a proper amount of onion ginger, edible salt and cooking wine. Put the processed pigeon in boiling water for two minutes, and then control the water after taking it out.
2. Put the processed pigeon soup into a casserole, add water, lily, ginkgo, ginger slices and onion segments, then add a proper amount of cooking wine and water to heat, boil and stew for one hour. Then, the pigeon soup in the pot can be stewed, seasoned with proper amount of edible salt and chicken essence, and served in a bowl. The stewed pigeon soup is more nutritious, and the nourishing effect will be more obvious after people use it
How to stew pigeon soup for nutrition? 2 Stewed pigeon with gastrodia elata.
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.
Exercise:
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
Chinese herbal medicine ingredient list: 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.
Making:
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.
Secret: Lycium barbarum pigeon soup is delicious. You don't need to put a lot of seasoning when drinking, just put a little salt.
Stewed pigeon with tremella and tangerine peel
Features: delicious, nourishing yin and tonifying lung.
Production method:
1. Young pigeons are slaughtered and cleaned, chopped, soaked in boiling water for 2 minutes, rinsed with water, and put into a soup bowl.
2. Wash tremella with clear water, cut into pieces, put it in a boiling pot, put it in a soup bowl, and then add water to dried tangerine peel.
3. Put the pot on medium fire, bring the broth to a boil, add salt, monosodium glutamate and chicken essence, stir well, rush into the soup bowl, and steam in a steamer for 30 minutes until cooked.
Yam pigeon soup
Ingredients: a pigeon, a section of yam, 2-3 black fungus and 6-7 quail eggs.
Ingredients: 3 red dates and a little medlar.
Seasoning: ginger slices, onion segments, cooking wine, salt and chicken essence.
Exercise:
1. Wash pigeons, put them in boiling water, add some cooking wine, remove blood, and take them out and wash them.
2. Add ginger slices, shallots, medlar and red dates and simmer for 1.5 hours.
3. Peel the yam, cut the stick and knife block, soak the black fungus, and cook the quail eggs like boiled eggs, and shell them.
4, poke it with chopsticks, wait until it is crisp, add quail eggs and black fungus.
5, simmer for 20 minutes, add yam, then stew until yam becomes crisp, add salt and chicken essence to taste.