When I think back to the combination of human and suckling pigeons, I can't help but think of that crispy pigeon with a delicious taste. When preparing the ingredients, you can choose the young pigeons that have been processed, which is more convenient. After the pigeons are washed, a packet of kiln chicken powder becomes a must-have seasoning. Spread the kiln chicken powder evenly over the pigeon, then add some sugar, dark soy sauce and cooking oil. This method of curing the pigeons will give the pigeons more flavor. Next, stuff the green onion and ginger slices into the pigeon's belly and put the remaining green onion and ginger into the bottom of the rice cooker. Place the marinated pigeon on top of the green onion and ginger and pour the excess sauce over the pigeon. Cover the lid of the rice cooker, press the cook button to cook until it jumps automatically, and easily puncture it with chopsticks to indicate that it is cooked. At this time, you can clean the green onion and ginger, heat the oil pan and fry it in the oil pan. Fry over medium heat for 2 to 3 minutes until the skin is crispy and the meat inside is tender and juicy. So a crispy pigeon was successfully completed. It has a fragrant aroma, a delicious taste, and a full sense of happiness in the mouth.
Another mouth-watering mushroom pigeon soup is also a must-see. When preparing the ingredients, you can soak the chicken matsutake mushrooms in warm water for 20 minutes, then wash them and set aside. The pigeon is then cleaned, cut and removed from the buttocks and lymph. Cut it in half, cut off the feet and toenails, and finally cut it into four large pieces. At the same time, the lean meat and keel need to be cut into pieces, and the red dates, figs and tangerine peel should be cleaned and set aside. Next, put all the ingredients into a stew pot, add ginger slices, Huadiao wine and boiling water, close the lid, bring to a boil over high heat, turn to low heat and simmer for 2 hours. When the time is up, open the lid, add an appropriate amount of salt to taste, and gently stir well to enjoy this delicious mushroom pigeon soup. The soup is clear, the pigeon meat is tender and delicious, and the rich taste of the mushrooms gives off a rich aroma that makes you want to stop.
The perfect combination of pigeon and ginseng not only makes it a unique dish, but also exudes a long history and cultural background. In ancient times, ginseng was considered a miracle medicine for longevity, and the pigeon was a healthy ingredient. When they are combined and stewed, it becomes a dish that nourishes the body and strengthens the bones. This is also the origin of the name "flying ginseng".
The pigeon is not only a delicious ingredient, it is also rich in nutrients. The pigeon is rich in protein, amino acids and trace elements, which play an important role in nourishing yin and nourishing the kidneys, strengthening muscles and bones. Ginseng is known as a precious Chinese medicinal material, which has a good tonic effect and has obvious health care effects on the body. Combining the two in a stewed soup will not only enjoy a delicious taste, but also bring healthy nourishment to the body. The meat made in the pigeon soup is tender and has the aroma of ginseng, and the soup is rich, making you feel warm when you drink it, and the nourishing effect can be described as killing two birds with one stone.
In addition to the tonic effect of the pigeon, the medicinal value of ginseng cannot be ignored. Ginseng represents the precious culture of traditional Chinese medicine and is known as the "Oriental ginseng". There are many varieties of it, among which red ginseng, white ginseng, and Qingbuliang are very valuable. Ginseng has the effects of nourishing yin and lungs, strengthening the spleen and heart, invigorating qi and rejuvenating the body, and is often used to nourish weakness, regulate qi and blood, and improve immunity. Ginseng also improves lung function, increases qi and blood circulation, and helps improve heart and lung function. Therefore, in the cold winter, eating more ginseng ingredients can not only enhance physical fitness, but also improve resistance and protect physical health.
The origin of the name "flying ginseng" also reminds us of ginseng and suckling pigeon being eaten at the same time. The meat of the pigeon is tender and has a good tonic effect, while ginseng is a nourishing herb. Taken together, people participate in the matching of the pigeon, as if the pigeon "wings", so that it can "fly into the sky" and play a better nourishing effect. For this reason, people call it "flying ginseng".
The pairing of suckling pigeon and ginseng not only has a long history in Chinese food culture, but is now becoming more and more popular. Both the elderly and children can get nutritious nourishment by eating the combination of suckling pigeon and ginseng. In the cold winter, drinking an extra bowl of pigeon soup can not only warm up the body, but also improve immunity and prevent colds and other diseases. Especially for those who have large pores and are not smooth, the delicacy of eating pigeon and ginseng is more suitable. This is because the nutrients in the pigeon are able to help repair** and make it more delicate and smooth.
All in all, "flying ginseng" is a delicious and nutritious combination of ingredients. Whether it's crispy pigeon soup or mushroom pigeon soup, they can nourish yin and kidneys, strengthen muscles and bones, and provide rich nutrients for our body. And the combination of suckling pigeon and ginseng brings not only delicious taste, but also rich cultural and historical background. In the cold winter, eat more food combined with pigeon and ginseng, which can not only enjoy the deliciousness, but also improve the health and immunity of the body. I hope you can try making these two dishes to nourish your body and enjoy a healthy life!
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