There was once a folk proverb that said, "One pigeon is better than nine chickens", and this proverb is just rightPigeonsThe importance of nutritional value. In fact,PigeonsThe meat is delicate, has an excellent taste, and is easy to digest and absorb. Especially during the cold winter months, eat morePigeonsMeat can be supplemented with nutrients and kept warm through the winter. Next, let's take a look at it togetherPigeonsSix home-cooked practices.
In the cold weather of autumn and winter, a steaming bowlPigeonsThe soup couldn't be more suitable. The soup was retainedPigeonsThe original taste, without any fishy smell, the soup is fresh and sweet, will not be on fire, suitable for men, women and children. StewPigeonsWhen it comes to soup, you can add someAstragalusCodonopsis, red dates andGoji berriesetcChinese herbal medicinesto further increase the tonic effect of the soup. StewPigeonsThe process of soup is not complicated, just put itPigeonsAfter washing, put it in a pot with other ingredients and cook for 1 to 15 hours until the meat is cooked and then seasoned with salt. Such a bowl of fragrant pigeon soup will make you feel comforted by the warm taste.
Want to try a dish with a rich tastePigeonsDishes?Then try the crispy roast pigeon!This dish is based on:Suckling pigeonsAs the main ingredient, it is served with green onions, ginger slices, minced garlic, etcSeasoning, made outSuckling pigeonsThe skin is crispy and the meat is tender, the aroma is tangy, and it is delicious. The key to making a crispy roast pigeon lies in the curing process, which willSuckling pigeonsMarinate evenly with some white sugarEdible saltCooking wine, light soy sauce, dark soy sauce, oyster sauce and salt baked powder, marinate for more than 30 minutes. Then put it inAir fryerMedium, grill until the skin is golden brown and coat with honey and white vinegar, then turn over and bake. Such a crispy roasted pigeon with great color and flavor will undoubtedly make you happyTaste budsGet great satisfaction.
The marinated pigeon can be described as a Chinese dishGastronomyThe representative has a long history and exquisite production technology. This dish is very particular about the selection of ingredients and freshnessPigeonsFor ingredients, garnish with ginger, shallots, rock sugar, green onions, star anise, bay leaves, cinnamon, dark soy sauce, light soy sauce, oyster sauce, salt and waterSeasoning, made. The process of making braised pigeons is not complicated, just put it inPigeonsWash and fry until golden brown, then add ginger, green onions and shallots, stir-fry until fragrantSeasoningStir-fry well. Then, add an appropriate amount of water, cover the pot, and simmer over medium-low heat for 30-40 minutes, turning over and cooking every 10 minutes. Remove at the endPigeonsDrain the meat, let it cool, cut it into pieces, and enjoy. Such a braised pigeon with full color and flavor will definitely satisfy your needsGastronomyThe pursuit.
Steamed pigeon is a light and refreshing dishPigeonsThe menu is perfect for those who prefer a light taste. The steps to make a steamed pigeon are relatively simple, just put them inSuckling pigeonsRemove the internal organs, head and toes, wash them and cut them into pieces. Then, add an appropriate amount of salt andCooking winePerform the marinade. Next, the marinated ones will be madePigeonsMeat put inSteamerSteam on medium for more than 30 minutes untilPigeonsThe meat is cooked and rotten. Finally, it will be steamedSuckling pigeonsWhen served, you can enjoy the fresh taste and the deliciousness of the pigeon meat.
Braised pigeon is a traditional dish with good color and flavor, delicious and rich in taste. The key to making braised pigeon is to choose the fresh onesPigeonsAdd an appropriate amount of ginger, garlic, green pepper, dried chili, star anise, Sichuan pepper, etcSeasoning。FirstPigeonsMeat andSeasoningStir-fry, then add an appropriate amount of light soy sauce, oyster sauce, dark soy sauce and other condiments. Then, add an appropriate amount of water, cover the pot, simmer over medium-low heat for 10-20 minutes, and finally add green peppers and stir-fry evenly. The braised pigeon is tender and juicy in the mouth, the meat is crispy and soft, the sauce is rich, and the aftertaste is endless.
Pan-fried pigeon breast is a quick dish that is simple to make and tender in taste. First, cut the pigeon breast into thin slices and marinate it with an appropriate amount of saltCooking wineSpare. Next, put the marinated pigeon breast in a hot pan and fry it over medium-low heat until golden brown on both sides. Finally, put the fried pigeon brisket on a plate and sprinkle some of itFinely chopped green onionswithCorianderCan. This simple and delicious pan-fried pigeon breast can be enjoyed as a side dish or with some cold dishes.
The above six homely practices can be fully demonstratedPigeonsThe deliciousness and nutrition of the meat. These dishes are perfect for both family dinners and formal banquets. Of course, when choosing ingredients, it is better to choose freshPigeonsand make appropriate adjustments to your tastes. Whichever method you choose, you'll feel it in the process of cookingPigeonsThe unique charm and delicacy of meat. Happy cooking!