There is a folk saying that "one pigeon wins nine chickens", which shows the deep status of pigeon meat in people's hearts. Pigeon meat is not only rich in nutrition, but also has certain health benefits.
From ancient times to the present, traditional Chinese medicine believes that pigeon meat has the functions of nourishing the liver and strengthening the kidney, nourishing qi and blood, clearing away heat and detoxification, and promoting body fluid and quenching thirst. Drink more pigeon soup to enhance physical fitness, increase skin elasticity, and improve blood circulation.
When using pigeon meat to stew the soup, there is no need to put too much seasoning, just add red dates, wolfberry and green onion ginger and other ingredients. The nutrition of the pigeon soup can be retained, and the taste is particularly good. The soup is fresh and tender. Fishy, such pigeon soup is more nutritious.
Maitake pigeon soup, mellow and delicious, nourishing health. Maitake, commonly known as "chestnut mushroom", is a mushroom for both food and medicine. It is known as the "king of fungi". The original Maitake pigeon soup is a high-quality recipe for strengthening the kidneys and improving immunity.
Material: Maitake, pigeon, black fungus, wolfberry, green onion, ginger, cooking wine, wolfberry.
practice:
1. Wash the Maitake and tear the Maitake into flakes. The pigeon has four pieces, blanch it. Remove the bloody smell, soak a few black fungus, and 5 grams of wolfberry for use.
2. Put the pigeon pieces that have been blanched in water and put them in a glass saucepan. Bring to a boil over high heat first, pour in a small amount of rice wine, put onion and ginger and simmer for about 1 hour;
3. Put the washed Maitake and black fungus together, and simmer for about ten minutes;
4. Put the washed medlar, simmer for two to three minutes, add a little salt, and start the pot.
Cooking tips:
1. Pigeon meat blanching, no need to entangle hot water or cold water, adding some green onions and cooking wine can help the pigeon meat to remove the smell and make the taste of the pigeon meat better. Remember to remove the claws of the pigeon, but the legs can be Don't remove it, there is still a lot of meat on the legs;
2. To stew the pigeon soup, just add water that is flush with the pigeons, not too much or too little water. The stewing time is long, you can use an electric rice cooker to stew, set the time, you can do other things, you don’t need to always look after it;
3. Pigeon meat will produce oil after being stewed. If you like a lighter one, you can skim the oil. If you don't skim the oil, remember to be careful not to scald when drinking the soup. Add salt to the pigeon soup before it comes out of the pot and don’t leave it too early. Up.
