Ginseng, red dates and pigeon soup
Ingredients: 1 pigeon, 8 red dates, 1 ginseng Seasoning: appropriate amount of refined salt Method 1. Wash the pigeons and chop them into pieces, red dates and ginseng Wash and set aside.
2. Heat a clean pot, pour water under it, add pigeons and bring to a boil, beat off the foam, add refined salt, add ginseng and red dates, and simmer over low heat until cooked. Pigeon, Tremella and Carrot Soup Ingredients: 1 pigeon, 20 grams of white fungus, 20 grams of carrots Seasoning: 5 grams of refined salt Method 1. Wash the pigeons, chop into pieces and boil in water, wash and tear the white fungus into small florets, peel and wash the carrots Cut into cubes and set aside. 2. Heat the soup pot and pour in water, add pigeon, carrots, water-cured white fungus, add refined salt and simmer until cooked.
Ingredients for galangal and pigeon stew: 1 pigeon (about 300 grams), 20 grams of wolfberry, 50 grams of ginger Seasoning: a little salt, 2 grams of MSG Method 1. Kill the pigeons, wash them, chop them into pieces and stir-fry them water; wash the ginger, soak the wolfberry and set aside. 2. Heat up the wok, pour water, add pigeon, ginger, wolfberry, add refined salt, monosodium glutamate, and simmer over low heat until cooked. Ingredients for health-preserving pigeon soup: 300 grams of small pigeons, 30 grams of white fungus, 20 grams of almonds (packed), 5 ginkgo nuts Seasoning: 4 grams of refined salt, 3 grams each of green onions and ginger slices Method for health-preserving pigeon soup 1. Put the small pigeons Kill, wash, cut into pieces and boil in water. Wash the white fungus and tear it into small florets. Wash the ginkgo and set aside. 2. Heat a clean pot, pour water, add refined salt, green onions, and ginger slices, add baby pigeons, water-haired white fungus, and almonds and cook until cooked.
Ingredients for ginseng, dendrobium and pigeon soup: 5g of ginseng, 5g of dendrobium, and 2 pigeons. Method 1. Ask the master to clean the pigeons and chop them into pieces. 2. Wash and put in cold water. 3. Boil. 4. Take out the pigeon meat and set aside.
5. Prepare the ginseng. 6. Prepare Dendrobium. 7. Boil water in a casserole, add pigeon meat, washed foreign vegetables and dendrobium. 8. Bring to a boil over high heat, then turn to low heat. 9. Cook for more than 2 hours and add salt to taste when eating. American Ginseng, Wolfberry and Pigeon Soup Ingredients: 1 pigeon, appropriate amounts of American ginseng and wolfberry Seasonings: a little salt, 2 grams of green onions, appropriate amount of cooking wine Method 1. Remove the pigeons' hair and internal organs and wash them; wash and cut the green onions into sections; wash, peel and slice the American ginseng . 2. Heat water in a casserole until it boils, add green onions and cooking wine and simmer over low heat for 1 and a half hours. 3. Add American ginseng and wolfberry and simmer for 20 minutes. Add salt to taste. Poria and Pigeon Stew Ingredients: 300 grams of pigeon, 10 grams of Poria
Seasoning: 4 grams of salt, 2 grams of ginger slices Method for Poria and Pigeon Stew 1. Slaughter the pigeons, cut them into pieces and boil them in water; wash the poria cocos and set aside. 2． Heat a clean pot, pour water, add ginger slices, add pigeon and poria and cook until cooked, add salt to taste. Ingredients for home-style pigeon stew: 1 pigeon, 10 wolfberries, 15 grams of lily Seasonings: salad oil, salt, green onions, ginger slices, and coriander ． Clean the pigeons; peel and wash the lilies; soak the wolfberries and set aside. 2． Put the wok on the fire, pour in the salad oil and heat, sauté the green onions and ginger slices until fragrant, pour in the water, add the pigeon meat and wolfberry, add salt, simmer over low heat for 20 minutes, add the lily, and sprinkle in the coriander. Can. Motherwort pigeon soup Ingredients: 1 squab Ingredients: 10 grams of motherwort, 5 red dates, appropriate amount of ginger and green onion, appropriate amount of refined salt. How to make Motherwort Pigeon Soup 1. Prepare the pigeons and cut them into pieces. 2. Prepare red dates and motherwort and put them into boxes or small cotton bags. 3. Pour cold water into the pot and remove the foam when it is about to boil. 4. Then transfer to the stew pot. Add ginger, green onion, red dates and motherwort. 5. Turn on the electric stew pot and simmer until the time is up. 6. Put the seasoning into a bowl. Tips for making soup: You don’t need to blanch the pigeons. Add cold water to the pot to remove the foam and remove the fishy smell. Ingredients for pigeon and mung bean soup: pigeon meat, mung beans, candied dates, and ginger