New Year's Eve food travel sharing than mutton, fresher than chicken, it is the "king of winter supplements", nourishing and nourishing beauty, nourishing qi and blood for nine days of tonic, what is the best thing to eat?Many people eat chicken and lamb, but there is one meat that is better than them, and that is pigeon meat. As the saying goes, "one pigeon is better than nine chickens", which shows the nutritional value of pigeons. Pigeons are rich in nutrients, nourishing qi and blood, beautifying the skin, nourishing the liver and kidneys, and improving immunity.
So in winter, it is recommended that you eat pigeons often, and today I will share with you delicious practices, nutritious and satisfying.
1. Mushroom pigeon soup.
Prepare pigeons, dried shiitake mushrooms, seafood mushrooms, dried fungus, salt, water, cooking oil, green onions, ginger.
1. Soak dried shiitake mushrooms and dried fungus in warm water, wash and set aside. Wash the seafood mushrooms and cut them into small pieces. Deal with the pigeons, put them in the water and suffocate them, and don't bleed, otherwise the meat and soup will not taste good. Then boil a pot of boiling water, put in the pigeon to blanch and pluck the feathers, then remove the internal organs, wash it and chop it into small pieces.
2. Pour an appropriate amount of oil into the pot, add the green onion and ginger to stir-fry until fragrant, pour in the pigeon meat after the fragrance is stir-fried, stir-fry for a while over low heat, pour in an appropriate amount of boiling water after the color is golden, put it in a casserole, and simmer for 1 hour after boiling over high heat.
3. Add the soaked shiitake mushrooms, fungus and seafood mushrooms, continue to simmer for half an hour, finally add an appropriate amount of salt and stir well, and continue to simmer for 10 minutes.
2. Yam pigeon soup.
Prepare pigeons, yams, goji berries, ginger, cooking wine, salt.
1. The pigeons are cleaned and washed with water for later use. Peel and wash the yam, cut it into small pieces, and soak it in water to prevent blackening. Wash and slice the ginger, soak the wolfberries in water for 10 minutes, drain and set aside.
2. Add water to the pot, put the pigeon in a pot under cold water, add an appropriate amount of cooking wine and ginger slices, cook over high heat for 5 minutes, remove the blood foam with a spoon, take out the pigeon meat and rinse it for later use.
3. Add an appropriate amount of water to the casserole, put in pigeon meat and ginger slices, turn to low heat and simmer for 1 hour after boiling over high heat, then put in yam pieces and continue to simmer for half an hour, finally add salt to taste, sprinkle wolfberry and get out of the pot.
3. Steamed pigeon soup.
Prepare pigeons, ginger, goji berries, cooking wine, salt.
1. The pigeon opens the intestine and breaks the belly, cleans it, slices the ginger, and soaks the wolfberry in water for 10 minutes. Add water to the pot and bring to a boil, add the pigeons, add cooking wine and ginger slices, cook on high heat for 3 minutes, remove and drain.
2. Put the blanched pigeon into a large bowl, add an appropriate amount of boiling water to cover the pigeon, add ginger slices and wolfberry, and pour in a small amount of cooking wine. Add water to the steamer and bring to a boil, put in the pigeon and steam for 1 hour, add a little salt according to the taste after the pot is released.
Fourth, roast pigeon.
Prepare pigeon, lemon slices, honey, rice wine, green onion and ginger, light soy sauce, dark soy sauce, black pepper, sugar, salt, cooking oil, oyster sauce.
1. Handle the pigeon, clean it and set aside. Slice lemon, cut green onions, slice ginger, stuff some green onions and ginger slices into the pigeon's belly, put them in a plastic bag, add honey, rice wine, light soy sauce, dark soy sauce, black pepper, sugar, salt, cooking oil, oyster sauce, smear evenly by hand and marinate for 2 hours, turn over in an hour, let the pigeon taste in.
2. Put a stainless steel rack in the casserole, spread a piece of tin foil, put the pickled pigeon on the tin foil, wrap it and cover it and bake for 40 minutes. Turn the noodles over once in 20 minutes, turn off the heat and continue to simmer for 10 minutes, and you can eat. The roasted pigeon is golden and buttery, fragrant and flavorful, tender and not woody, and very delicious.
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