Steamed pigeon

Raw materials:

Pigeons, salt and ginger.

Exercise:

1, decorate with water, add some salt and shredded ginger, and steam in a pot;

2. Steam for about 20 minutes and insert with chopsticks until soft and cooked;

Roasted squab with lemon flavor

Materials:

Pigeons, cooking wine, soy sauce, pepper, barbecue sauce, lemon, tin foil.

Production method:

1. Marinate the pigeons with cooking wine, soy sauce, pepper and barbecue sauce in advance 1 to 2 hours, stuff some lemon slices into the stomach and squeeze some on the pigeons.

2. Wrap it in tin foil and put it in the oven. Bake at 250 for 20 minutes and then take it out. Continue to brush the sauce, the color is more beautiful! Final baking 15 minutes!

Cordyceps, Lycium barbarum and pigeon soup

Raw materials:

An old pigeon, 5 grams of Lycium barbarum, 5 grams of red dates 10, 5 grams of adenophora adenophora, 5 grams of angelica dahurica, 5 grams of codonopsis pilosula, 0/0 grams of coix seed/kloc-0, 3 cordyceps sinensis and 5 ml of cooking wine.

Exercise:

1. Clean pigeons and cut them in half for later use;

2. Cook a pigeon in a cold water pot, remove the blood powder, and remove it for later use;

3. Put the pigeons in a casserole and add boiling water to drown the meat; Adding Fructus Lycii, Fructus Jujubae, Radix Adenophorae, Radix Angelicae Dahuricae, Radix Codonopsis, Coicis Semen and cooking wine;

4. Cook squab with high fire, and then turn to low fire for more than 3 hours;

5. Put pigeon soup into a bowl, and then add Cordyceps.

Pigeon nutrition soup

Pigeons have high nutritional value. The famous Chinese patent medicine Wuji Baifeng Pill is made of Wuji and Baifeng as raw materials. The white phoenix here refers to pigeons. Pigeon eggs is called "animal ginseng" and is rich in protein, so there is an old saying that "one pigeon wins nine chickens"!

Pigeon meat is not only rich in nutrition, but also has a certain health care function, which can prevent and treat many diseases. "Compendium of Materia Medica" records that "pigeons have many colors, only white is used as medicine". Traditional Chinese medicine has believed that pigeon meat has the effects of nourishing liver and kidney, nourishing qi and blood, clearing away heat and toxic materials, promoting fluid production and quenching thirst. According to modern medicine, pigeon meat can strengthen the body, tonify the kidney and strengthen the brain, improve memory, lower blood pressure, regulate blood sugar and beauty beauty, make the skin white and tender, and prolong life.

Raw materials:

A pigeon.

Seasoning:

Ginger slices, onion segments, cooking wine, red dates, a little medlar, a little ginseng, angelica head, Polygonum Multiflori Radix Preparata, mulberry, Poria, lotus seeds and Ganoderma lucidum.

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 2 hours.

3, a few times with chopsticks, it is easier to get familiar. Pigeons don't need to be plump. Better cut it in advance!

4, simmer for 20 minutes, and finally add medlar. It is easy to lose nutrition first. Finally, add seasoning: salt and chicken essence to taste.

Pigeon soup

Exercise:

1. Boil the sweet corn with clear water and a bag of pure milk, pour the cooked soup into the bowl (take the corn out of the bowl), and soak the pigeons in the remaining soup for 5 minutes.

After 5 minutes, remove the pigeons.

2. Put the soaked pigeons into the pot, add ham slices, bamboo shoots, water and the bowl of corn milk soup.

3. After boiling, simmer for 2 hours.

4, put some salt before eating, just boil the medlar.

Stewed pigeon soup

Raw materials:

pigeon

Composition:

Jujube, garlic sprout, ginger.

Exercise:

1, disobedient pigeon, his ass was smashed.

2, naked, good skin.

3, drowning, after washing the cooking wine bath, let's take a hot bath in the pot.

Then it became my delicious soup.

Steamed pigeon

Raw materials:

Pigeons, salt and ginger.

Exercise:

1, decorate with water, add some salt and shredded ginger, and steam in a pot;

2. Steam for about 20 minutes and insert with chopsticks until soft and cooked;

3, out of the pot.

Stewed pigeon with mushrooms

Raw materials:

Pigeons, mushrooms, ginger slices, onion segments, cooking wine, medlar.

Exercise:

1, the squab is slaughtered, washed and dried; Wash and soak the mushrooms, then squeeze out the water (cross pattern can be carved, beautiful).

2. Boil the water in the casserole, put the pigeons in and boil the blood out (also called water flying).

3. Pour a proper amount of cold water into the casserole, and add squab, ginger slices, onion segments and 1 tbsp cooking wine in turn. After the fire is boiled, simmer for 1.5 hours;

4. Put the mushrooms into the casserole and continue to simmer for half an hour. Finally, add the soaked Lycium barbarum and turn off the fire for about 10 minute.

5. Finally, add some salt and sprinkle with chopped green onion. Tip: Pigeons are small, so don't put too much water in the casserole, otherwise the soup won't smell good; Cooking time should not exceed two and a half hours, otherwise the pigeon meat will be stewed.

6. Pigeons, also known as Baifeng, are delicious and nutritious, and have certain auxiliary medical functions. The famous Chinese patent medicine Wuji Baifeng Pill is made of Wuji and Baifeng as raw materials. As the saying goes, "one pigeon wins nine chickens", pigeons have high nutritional value and are very suitable for the elderly, infirm, surgical patients, pregnant women and children.

"Compendium of Materia Medica" records that "pigeons have many colors, but white is used as medicine". Traditional Chinese medicine has believed that pigeon meat has the functions of nourishing liver and kidney, benefiting qi and blood, clearing away heat and toxic materials, promoting fluid production and quenching thirst. According to modern medicine, pigeon meat can strengthen the body, tonify the kidney and strengthen the brain, improve memory, lower blood pressure, regulate blood sugar and beauty beauty, make the skin white and tender, and prolong life.

Nourishing and Body-building Soup-Cordyceps, Lycium barbarum and Pigeon Soup

Raw materials:

An old pigeon, 5 grams of Lycium barbarum, 5 grams of red dates 10, 5 grams of adenophora adenophora, 5 grams of angelica dahurica, 5 grams of codonopsis pilosula, 0/0 grams of coix seed/kloc-0, 3 cordyceps sinensis and 5 ml of cooking wine.

Exercise:

1. Clean pigeons and cut them in half for later use;

2. Cook a pigeon in a cold water pot, remove the blood powder, and remove it for later use;

3. Put the pigeons in a casserole and add boiling water to drown the meat; Adding Fructus Lycii, Fructus Jujubae, Radix Adenophorae, Radix Angelicae Dahuricae, Radix Codonopsis, Coicis Semen and cooking wine;

4. Cook squab with high fire, and then turn to low fire for more than 3 hours;

5. Put the pigeon soup into a bowl and add Cordyceps.

Roasted squab with lemon flavor

Materials:

Pigeons, cooking wine, soy sauce, pepper, barbecue sauce, lemon, tin foil.

Production method:

1. Marinate the pigeons with cooking wine, soy sauce, pepper and barbecue sauce in advance 1 to 2 hours, stuff some lemon slices into the stomach and squeeze some on the pigeons.

2. Wrap it in tin foil and put it in the oven. Bake at 250 for 20 minutes and then take it out. Continue to brush the sauce, the color is more beautiful! Final baking 15 minutes!

Pigeon soup of nutrition soup

Raw materials:

One pigeon, onion10g, ginger10g, quail eggs10g, bamboo shoots10g, a little angelica, ginseng and astragalus, and 5g of salt.

Exercise:

1, prepare the material, remove the ass after killing the pigeon, wash the onion, wash the ginger and slice it for later use;

2. Cooked quail eggs are shelled, and bamboo shoots are washed and sliced;

3. Take a casserole, put pigeons and onion ginger, put a little angelica, ginseng and astragalus, and add a proper amount of water;

4. After boiling, remove the floating foam on the surface;

5. When the pigeon soup is cooked to 90% maturity, pour in the prepared quail eggs and bamboo shoots;

6. After the bamboo shoots are cooked, pour in the right amount of salt to taste.

Sibaoge broth

Main ingredients:

Jingzai pigeon

Accessories:

Lotus seeds, longan pulp, medlar, jujube.

Seasoning:

Salt, cooking wine, chicken essence, pepper noodles, chicken soup, onion and ginger.

Exercise:

1, clean pigeons, cut them into small pieces, blanch them in boiling water pot, take them out, and wash off blood powder for later use;

2. Put lotus seeds and longan into bowls, add water and steam in cages. Cleaning Fructus Lycii and Fructus Jujubae, cutting onion into sections, and slicing ginger for later use;

3. Put the roasted pigeon meat into a soup basin, then add lotus seeds, longan pulp, medlar and jujube, pour clear soup, add onion, ginger slices, cooking wine and salt and pepper noodles, steam in a cage for 40 minutes, take it out and remove the onion and ginger, and put it into the soup basin.

Stewed pigeon with cordyceps sinensis

Raw materials:

Pigeons, red dates, lotus seeds, cordyceps sinensis, medlar, ginger, salt.

Exercise:

1, pigeons are killed, as long as they are treated slightly, then Mao Mao is pulled out, stained with a layer of salt, and then washed with clear water;

2, red dates, lotus seeds, Cordyceps sinensis, medlar, ginger. Don't like to put too much material. So I chose these samples.

3. First pass the pigeon with hot water of about 70 degrees, then put ginger slices in the pigeon's stomach, put water in the casserole, and put the pigeon in;

4. Put Cordyceps sinensis, pigeons and lotus seeds at the same time, cook for 20 minutes, and add red dates to simmer for 40 minutes;

5. After stewing, let Lycium barbarum cook for one minute. Add some salt to taste. Do it!

Stewed pigeon in Huangshan Mountain

Raw materials:

500g of 2 pigeons with clean vegetables, 25g of ginger, 2.5g of crystal sugar, 5g of refined salt, 25g of Huangshan yam, 25g of Shaoxing wine, 25g of shallots, 750g of chicken soup and cooked chicken oil10g.

Exercise:

1. Peel the yam, wash it, cut it into pieces with a thickness of 0. 1 cm, put it in a basin, soak it in hot water and pick it up;

2. Wash the onion and ginger, knot the onion and pat the ginger into pieces;

3. Slaughter the pigeon, cut a small mouth from the abdomen (near the anus), take out the internal organs (leaving the chicken gizzard and liver), and wash;

4. Soak the washed pigeons in a boiling water pot, pick them up, wash them again, and put them in a soup bowl;

5. Put 750 ml of yam pills, scallion, ginger slices, refined salt, crystal sugar, yellow wine and chicken soup into the soup bowl, cover the big plate, steam it in a cage, take it out, and pour in cooked chicken oil.

note:

The paper used in the soup bowl is strict, which keeps the original flavor, shortens the steaming time and makes the pigeon meat taste more delicious.

Pigeon green vegetable soup: a bowl of soup warms the whole family.

Raw materials:

A pigeon, 20 grams of onion and 20 grams of ginger.

Seasoning:

A little salt.

Exercise:

1, prepare a pigeon and remove the internal organs;

2. After the onion ginger is washed, slice the ginger with a knife and roll the onion into a roll;

3. Put the pigeons into a pot with a relatively large capacity;

4, add the right amount of water, onion ginger, one and a half hours. Finally, put some vegetables and add some salt when eating.

Steamed brown rice with pigeons (suitable for more than 9 months)

It is said that "one pigeon is worth nine chickens", which means that pigeons are very nutritious, pigeon meat is relatively tight, and it is more difficult for babies to eat. Cooking porridge with stewed pigeon soup is nutritious, delicious and natural. You can also chop some pigeon meat together to cook porridge.

Pigeons are generally not bled when they are slaughtered. They should be frozen for a period of time before stewing to avoid bleeding when stewing. Brown rice is steamed brown rice more than refined pigeons (suitable for more than 9 months).

Material: 1 pigeon, 50g brown rice.

Exercise:

1. Wash the slaughtered pigeons and put them in the refrigerator for 30 minutes. Take it out and put it in a saucepan, add enough water (no pigeons), bring it to a boil, and simmer for 40 minutes. Wash brown rice and soak in clear water for later use;

2. Take 500 grams of pigeon soup, skim the oil slick, put it in a pot, boil it, add the soaked brown rice to boil it, stir it with a spoon to prevent it from sticking to the pot, and turn to low heat until it thickens. You can also chop pigeon meat and put it in porridge.

Rice is more nutritious, but more difficult to digest. For younger babies (less than 9 months), porridge can be crushed, otherwise it is not conducive to digestion.

Tips:

1, the ratio of soup to rice is generally 10: 1, which can be adjusted according to taste. The porridge made for the baby is better to be thicker and suitable for feeding;

2. It is best to choose sticky northeast rice for porridge. If the rice is broken with a blender in advance, the porridge will be more delicate and sticky, and the time for boiling porridge can also be shortened;

3. Because the porridge is thick, it should be stirred from time to time to avoid the porridge sticking to the pot during the porridge cooking process;

4. The purpose of freezing pigeons before stewing pigeon soup is to freeze the blood in pigeons, because pigeons don't bleed, so the blood won't flow out when stewing soup;

5. 1 year-old baby food does not need to add seasonings such as salt and sugar;

6, to follow the principle of adding complementary food, if there are materials that the baby has not eaten, try carefully to avoid allergic reactions.

Stewed Pigeon with Gastrodia Tuber

Raw materials:

2 pigeons, gastrodia elata 10g, auricularia auricula 50g, arhat bamboo shoots 50g.

Exercise:

1. Soak Gastrodia elata in warm water for half an hour to make it soft, and then cut into pieces.

2. Pigeons take lymph nodes from their tails and necks and put them in pots to produce water.

3. Put the squab into the casserole, add the fungus, sliced Luohan bamboo shoots, gastrodia elata slices and medlar, and add enough water to boil. Boil on high fire 10 minute, then simmer on low fire 1 hour.

4, seasoning into the soup bowl.

The soup cooked by obese people in autumn-Lycium barbarum pigeon soup is 9 times more nutritious.

Raw materials:

Pigeons, cooking wine, ginger slices, gastrodia elata, medlar, salt.

Exercise:

1, clean pigeons, PP cut into sections, clean them, put them in a boiling water pot and blanch them with cooking wine and ginger slices, then take them out and clean them;

2. Add enough water to the saucepan and add ginger slices, onion segments, gastrodia elata and pigeons;

3. After the fire is boiled, turn to low heat and simmer until the pigeons are cooked;

4, sprinkle a handful of medlar, add salt to taste, and then stew 15 minutes.

PS:

The time of stewing pigeon soup should be adjusted according to the different raw materials of pigeons. The older the pigeons are, the longer the stewing time will be. I stewed this pot for three and a half hours. Stewed pigeon is easy to poke with chopsticks.

Cordyceps sinensis is a kind of fungus, and it is very nutritious to use it to make soup-Cordyceps sinensis Huai Shan Bao Ge.

Raw materials:

2 pigeons, 50g yam, Cordyceps sinensis 10g, adzuki bean 20g, Coicis Semen 10g.

Seasoning: salt.

Exercise:

1. Pigeons are originally processed, and they have been peeled and gutted, so I won't say much. Let's take a look at the nutritional accessories used in soup. Second from the left. Wash yam, adzuki bean and coix seed with clear water and soak them in cold water for more than ten minutes. If you buy it clean, you don't need to wash it, just soak it in cold water. If you buy in bulk, you may feel a little dirty, so wash it a little. Too much washing can easily wash away beneficial substances.

The white slice on the plate is yam, the orange one is Cordyceps, and the right one is adzuki bean and coix seed.

3. After the pigeon flies into the water, put it into the casserole again, inject boiling water, add ginger slices, and simmer with the soaked yam, red beans and coix seed for one and a half hours.

4. After one and a half hours, pour the soaked cordyceps flowers together with the soaked water, and continue to simmer for about half an hour.

5, add the right amount of salt before the pot.

The Best Dietetic Nutrition in Spinning Stage after Sickness —— Jujube Pigeon Porridge

Raw materials:

1 pigeon (about 300g), 8 red dates, 50g pearl rice, 50g fragrant rice.

Seasoning:

2g salt, 3g soy sauce, 3g oyster sauce, 5g shredded ginger, 5g edible oil and 5g rice wine.

Exercise:

1. Please ask the store to slaughter the pigeons, cut them into pieces and marinate them with salt, soy sauce, oyster sauce and shredded ginger 10 minutes.

2. Wash the dust on the surface of red dates with clear water for later use; Mix fragrant rice and pearl rice, wash, put into a soup pot, add enough water and bring to a boil.

3, the pot is hot, put the oil, put the marinated pigeon meat in the pot and stir-fry until it changes color, and pour in rice wine to remove the smell and enhance the fragrance.

4. Pour the delicious pigeon meat into the cooked rice porridge, continue to cook for 5 minutes, pay attention to turning the bottom of the pot with a spoon to prevent it from sticking to the pot, and then simmer for 20 minutes to become pigeon porridge.

5. Cut the red dates into thin petals.

6.20 minutes later, pour the washed red dates into the cooked pigeon porridge, and continue to stew for 20 minutes on low heat until the fragrance of red dates floats out.

Play to sb.' s words:

1, pigeon porridge is the best nourishing diet after illness, especially pigeon blood is a precious blood tonic, so if you have the ability, you'd better kill the young pigeons yourself. The specific method is to stun the pigeon first, then scald the pigeon hair with hot water, remove the hair, and cut a knife at the neck artery of the pigeon to bleed. Pigeon blood is put in a porcelain bowl and boiled with pigeon blood. The process is more troublesome and bloody, so please ask the store to do it for you, at least you can feel at ease.

2. If it is slaughtered by the store, pigeon blood and pigeon meat will inevitably mix together, and pigeon meat will stink, so it is best to fry it with ginger wine before cooking porridge.

4, rice porridge, it is best to mix half fragrant rice and half pearl rice, the taste will be fragrant and soft.

Generally speaking, it is best to cook porridge in casserole, but when cooking porridge in casserole, remember to turn the heat down after boiling, and always turn the bottom of the pot with a spoon to avoid sticking.

6. Before cooking porridge, it is best to wash the rice, add a small amount of salt and oil, and soak it in water for about 30 minutes, so that the rice will be easier to boil.

7. Add enough water at a time when cooking porridge, and the ratio of rice to water is generally 1: 10. Increase or decrease the amount of water according to the water absorption of rice; Don't add water halfway. If you really want to add water, you must add boiling water.

8, the process of cooking porridge, after the water is boiled, pouring a small amount of oil can reduce the bubbles when cooking porridge, and the taste is more fragrant.

9. Pigeon porridge should be eaten while it is hot, and it smells fishy when it is cold, and its nourishing effect is not obvious.

Legend has it that one pigeon tops nine birds —— Mushroom, Lycium barbarum and pigeon soup

Raw materials:

Pigeon 1 (old), Lentinus edodes 10 (small), Lycium barbarum 20.

Exercise:

1. Wash pigeons, put the casserole in cold water, add a little onion ginger and cooking wine, bring to a boil with strong fire, skim off the floating powder, add soft washed and soaked dried mushrooms, stew for 3 hours with low fire, or press in an autoclave for 50 minutes;

2. After the pigeons are stewed, add medlar and add salt. Prepare for the pot;

Remarks:

Because stew takes a long time, you must add a lot of water. It is recommended to use a larger casserole to fill the water to the highest level.