PigeonsAs a traditionWellnessIngredients have always been regarded as preciousTonicIt has the reputation of "flying ginseng". It is extremely nutritious and abundantProteins, trace elements and multivitamins andAmino acids。Especially for middle-aged and elderly people, winter is an important period for physical recuperation, and they are frequently consumedPigeon meatIt can not only nourish the body, but also enhance physical strengthBoosts immunity, making people live more peacefully in the cold winter.
Pigeon soupIt is one of the most popular tonic soups in winter. Simple to make and nutritious. FirstPigeonsRinse well and rinse with boiling water to remove the fishy smell. Then prepare some ginger, red dates, wolfberry, cordyceps flowers, codonopsis, and lily as ingredients for the soup. will be washedPigeonsPut it in a casserole, add ingredients other than wolfberry, pour in enough boiling water, cover the pot, boil over high heat, change to low heat and continue to simmer for 1 and a half hours. Finally, add the goji berries and season to taste. This is how it is boiledPigeon soupDelicious and rich, the meat is delicate and nutritious.
The ginger pigeon is a classic home-cooked dish that can be used to cook a variety of poultry and meats. It's very simple to make. willPigeonsAfter cutting into pieces, wash well and marinate for 15 minutes to remove the fishy smell. Then add an appropriate amount of sesame oil and lard to the casserole, fry the ginger slices, and put in the marinadePigeonsStir-fry the pieces until cooked. Then add an appropriate amount of light soy sauce, stir-fry the flavor of the sauce, add glutinous rice wine to boil, and then add water and othersSeasoningCover the pot and simmer over low heat for 30 minutes, and finally reduce the juice over medium heat. The ginger suckling pigeon produced by this is bright red in color, delicious in taste, and crispy in meat.
Crispy roast pigeon is a simple dishDeliciousof dishes. First of allSuckling pigeonsWash and scald with boiling water to remove the fishy smell. And then willPigeonsThe pieces are placed in the marinade and marinated for at least two hours. PreheatOvento 180 degrees, willSuckling pigeonsPlace in a baking dish, wrap the tips and claws in tin foil, and put inOvenBake at medium 80 degrees for 30 minutes, remove the tin foil, brush with a layer of oil andHoneyand bake at 190 degrees for another 5 minutes. The crispy roasted pigeon produced in this way is red and bright in color, and the skin is crispy and the meat is tender, which is veryDelicious
Braised pigeon is a simple version of the braised pigeon dish, with crispy skin and smooth meat, and a delicious taste. willSuckling pigeonsAfter cutting into small pieces, add the appropriate amount of marinade and marinate for 1 hour. And then willSuckling pigeonsPut it in a baking dish, bake at 180 degrees for 20 minutes, remove and brush with the remaining sauce, and continue to bake for another 20 minutes. This braised pigeon is full of color and flavor, and the meat is tender.
Pigeon sauce is a dish with a rich taste that can be maintainedPigeonsof the original flavor and adds a richer palate. willPigeonsFry until golden brown, then add the restSeasoningSauté. Finally, add enough water and simmer until flavorful. The resulting pigeon is tender and has a rich taste.
Steamed pigeon is a simple andDeliciousof dishes. willSuckling pigeonsAfter processing, kill the chicken with salt horses. InSteamerSpread a layer of shallots and ginger slices on the middle, then put the processed onesSuckling pigeonsPut an appropriate amount of shredded green onion and ginger on the surface. Steam on high heat for 15-20 minutes. Steamed out like thisSuckling pigeonsThe meat is tender, fragrant and delicious.
These are just a few of the most common onesPigeonsHow to make the dish,Pigeon meatAsWellnessThe ingredients are not only delicious but also have a lot of nutritional value. It is a very good choice to choose the right cooking method in winter to satisfy your appetite and nourish your body.