Chinese herbal medicine ingredient list: Radix Adenophorae 5g Radix Angelicae Dahuricae 5g Radix Codonopsis 5g Lentil 10g Lycium barbarum 10g Coicis Semen 40g Jujube 25g Yam 5g Lily 5g Lotus Seed 5g Onion 10g Ginger 10g Salt a little.
Production method:
Wash all kinds of Chinese herbal medicines; Cut onion and ginger into sections for later use; Wash fresh pigeons.
Cook the whole pigeon in cold water (flying water) and remove the blood powder for later use.
Blanch pigeons in a casserole, boil onions, ginger and various medicinal materials, and then simmer 1 hour.
Add a little salt to taste when cooking, and it is delicious to eat meat and soup after cooking.
Production time: about 1.5 hours.
Secret: Lycium barbarum pigeon soup is delicious. You don't need to put a lot of seasoning when drinking, just put a little salt.
Comments: The unique fragrance of Chinese herbal medicine always reverberates in the soup, which makes you intoxicated in the warm feeling of nourishing soup.
[2] cloud leg pigeon soup
Ingredients: main ingredients: 4 live pigeons in bird's nest, cloud leg slices 100g, chicken 150g.
50g of seasoning wine, 20g of onion and ginger, 5g of salt, 5g of monosodium glutamate and 800g of chicken soup.
Features: Silver red, original flavor, fragrant and delicious.
Production method:
(1) After the live pigeons are slaughtered, they are scalded thoroughly with hot water, unhairing, then disemboweled, put into a boiling water pot, fished out, drained and put on a plate.
(2) Put the onion, ginger and cooking wine into a plate, steam them in a drawer until they are 70% rotten, take them out (original juice for use), remove the bones (bone for use), put the meat on one side of the soup bucket, and put the slices of cloud legs on the other side.
(3) Chop the chicken into minced chicken, put it in a bowl, and add onion, ginger and 250g water.
[4] Stewed pigeon with gastrodia elata.
Ingredients: pigeon 1 gastrodia elata, ham 5g, shallot 10g, ginger 3, 1 small piece.
Seasoning: 3 tablespoons cooking wine 1 small spoon refined salt 1 small spoon monosodium glutamate.
working methods
1. Slaughter and wash pigeons and blanch them in boiling water; Sliced ham; Wash onions and knot them; Wash ginger and slice;
2. Put squab, ham, gastrodia elata, broth, cooking wine and onion ginger into a bowl, steam in a steamer for 2 hours, take out, remove onion ginger, and season with salt and monosodium glutamate.
Features: delicious, calming wind and relieving spasm.
[5] Stewed pigeon with white fungus and dried tangerine peel
Features:
It tastes fresh and has the effect of nourishing yin and tonifying lung.
Materials:
Two young pigeons (each weighing about 400g, tremella fuciformis 100g, dried tangerine peel 10g, refined salt 10g, monosodium glutamate 5g, chicken essence 2g and broth 750g).
Production method:
Pigeons are slaughtered and washed, chopped, soaked in boiling water for 2 minutes, washed with clear water and put into a soup bowl.
Wash and cut the water-soaked tremella into pieces, put it in a boiling pot, put it in a soup bowl, and then add the water-soaked dried tangerine peel.
Put the pot into medium fire, bring the broth to a boil, add salt, monosodium glutamate and chicken essence, stir well, rush into the soup bowl, and steam in a steamer for 30 minutes until cooked.
[6] Stewed squab with Fritillaria and Pear.
Raw materials:
Fritillaria cirrhosa 10g, 2 pears, pigeon 1 one, salt, wine and ginger.
Method:
1. Wash Fritillaria Fritillariae Cirrhosae, peel and core raw pears, cut into pieces, remove hair and viscera from pigeons, and wash.
2. Add seasonings such as salt, wine and ginger according to taste, stew them in water together, and eat them after cooking.
Function: tonifying lung, nourishing yuan, moistening lung and resolving phlegm.
Indications: Chronic cough due to lung deficiency, tuberculosis and emphysema.
[7] Stewed pigeon in Huangshan Mountain
Raw materials:
500g of 2 pigeons with clean vegetables, 25g of ginger, 2.5g of crystal sugar, 5g of refined salt, 25g of Huangshan yam, 25g of Shaoxing wine, 25g of shallots, 750g of chicken soup and cooked chicken oil10g.
Production method:
1. Peel the yam, wash it, cut it into pieces of 0. 1 cm, put it in a basin, soak it and take it out.
2. Make a small incision in the abdomen (near the anus) of the pigeon, take out the internal organs (leftover chicken gizzards and liver), wash them, soak them in boiling water, pick them up and then wash them, put them in a soup bowl, add yam slices, onion knots, ginger (pat loose), refined salt, crystal sugar, Shaoxing wine and chicken soup, and cover them with 1
note:
The paper used in the soup bowl is strict, which keeps the original flavor, shortens the steaming time and makes the pigeon meat taste more delicious.
Flavor characteristics:
Huangshan Mountain is a world-famous tourist attraction. It is located in the mountainous area of southern Anhui, 250 kilometers away from Fiona Fang. Modern literature and archaeologist Guo Moruo called Huangshan Mountain "the first mountain in the sky". Huangshan Mountain is not only famous for its scenery, but also for its special food and game. Stewed pigeon in Huangshan Mountain is a famous dish. Yam nourishes yin and tonifies the kidney, and pigeon meat strengthens the body, which is regarded as a good product for nourishing and prolonging life by local people. This vegetable soup is delicious, the pigeon meat is crisp and rotten, and the yam is soft and waxy. It is a traditional famous dish in Anhui cuisine.
[8] Stewed pigeon with yam
Raw materials:
Dove 1 (about 500g), yam 150g, onion 3g, ginger 3g, refined salt 4g, monosodium glutamate1g.
Exercise:
(1) Pinch the pigeon to death by hand, pluck its hair, wash it, cut it from the back, take out its internal organs, wash it, and put it in a boiling pot until the water boils.
② Peel the yam and cut it into diamond-shaped pieces.
(3) Take a casserole, pour 750g of clean water, put pigeons (chest up), put them on the fire to boil, and then add yam, onion and ginger (pat loose). When the pigeon meat is 60% rotten, add salt, turn the pigeon over and make it into the following yam, continue to stew the pigeon meat until it is cooked, and add monosodium glutamate.
Function:
Spleen and appetite, increase food intake, nourish viscera and blood. Eating this product can enhance digestive function and promote food absorption. Pigeon meat is rich in nutrition, which has a good nourishing effect on the mother, and the two are coordinated and supplemented.
[9] Stewed pigeon with Huai Qi
Materials:
Beiqi, Hu Aishan and Qizi each 15g, young pigeon (or adult pigeon) 1g, 2 pieces of ginger, salt 10g and wine 10g.
Exercise:
1. Cut the squab clean, wash the ingredients, put them in a saucepan and rinse them with boiling water until they are completely soaked.
2. Stew it in a pot over water, or in a steamer 1. 5 hours, add salt.
[10] Stewed pigeon with American ginseng
Materials:
American ginseng 16g, 2 young pigeons, 200g lean meat and 20g round meat.
Exercise:
1. American ginseng is bought in a Chinese medicine shop. Please ask the clerk to cut it into small pieces.
2, the squab is handled well, the original lean meat.
3. Boil a pot of water, put squab and lean meat into the pot, and immediately pick them up. Put them in a larger saucepan, add round meat, pour more than half of the boiling water into the pan, cover the original pan and stew for more than 3 hours.
[1 1] angelica pigeon material:
Raw materials:
2 pigeons, 30g angelica, 2 tbsps wine, 2 slices ginger, 0 tbsps 65438+ sesame oil and half a teaspoon salt.
Exercise:
1. Wash pigeons with hot water, add salt and mix well.
2. Put Angelica into a bowl and inject boiling water to make the aroma overflow.
3. Put items 1 and 2 into a steaming bowl, add wine, ginger and sesame oil, and pour into the pot until the pigeon meat is soaked. After steaming on high fire 1 hour, steam on low fire for half an hour.
[12] Stewed pigeon meat with cinnamon and fennel
Raw materials:
500g pigeon, 3g cinnamon, 5g fennel and 5g ginger. 10g refined salt, 6g monosodium glutamate. Dig out the lungs when cleaning pigeons, otherwise the smell will be heavy and the soup will not taste good.
Exercise:
① Wash pigeons, cinnamon and fennel, and slice ginger.
(2) Add water to the pot to boil, add the washed pigeons to boil for a while, then remove the blood stains and scoop them up for later use.
(3) Take a saucepan, put squab, ginger slices, cinnamon and fennel into the saucepan, add clear water and stew for 2 hours, then add refined salt and monosodium glutamate.
Flavor characteristics:
Pigeon meat is flat, sweet and salty, and contains extremely rich hemoglobin, which is helpful for yang. This dish can dispel cold, regulate qi, nourish liver and blood, and is suitable for patients with dysmenorrhea due to deficiency of cold. The eclipse lasts 1 time and 1 week. But menopausal syndrome can nourish liver and kidney, benefit qi and nourish blood. Foeniculum vulgare and Cinnamomum cassia are warm, which can warm kidney and dispel cold, and are not suitable for patients with tonic syndrome.
[13] Stewed pigeon with Morinda officinalis and Huaiqi
material
20g of Morinda officinalis, two pieces of red dates (peeled), yam 15g, a squab, medlar 10g, a little salt and 2 pieces of ginger.
working methods
① First, clean the squab, remove the hair and internal organs for later use.
② Wash Morinda officinalis, Rhizoma Dioscoreae and Fructus Lycii with clear water for later use.
③ Wash ginger with clear water, scrape off the ginger skin and cut into 2 pieces for later use.
(4) 2 red dates, washed with clear water, and pitted for later use.
⑤ Put all the above materials into a saucepan, add appropriate amount of cold boiled water, cover the saucepan, put it into the pan, stew for about 4 hours, and add appropriate amount of young salt to taste.
function
Nourishing kidney and benefiting qi has therapeutic effects on spleen and kidney yang deficiency, aversion to cold and wind, memory loss, impotence and nocturnal emission.
[14] Stewed pigeon with American ginseng
Ingredients: 5-6G American ginseng, one pigeon, the old one is better, if you want to suffocate, don't bleed.
Ingredients: salt
Methods: First, wash the pigeon, put the whole pigeon into a stew pot, cut the ginseng into small pieces, put them into the stew pot together, and pour boiling water. Then, put the whole stew into a large pot or a rice cooker with porridge cooking function to start stewing. Boil the water in the cauldron and stew for another three hours.
[15] Stewed pigeon with Cordyceps sinensis
Ingredients: squab, lotus seed, ginger, tremella, longan, yam, Cordyceps sinensis and tremella.
working methods
① Wash the squab, drag it in boiling water and drain it for later use.
(2) lotus seeds are soaked in warm water and peeled, and tremella is soaked and washed. Put the squab in a saucepan, add lotus seeds, ginger, tremella, longan, yam and cordyceps, cover the saucepan with appropriate amount of water, stew for 3 hours, and serve after seasoning.
function
Tonifying qi and blood, invigorating spleen and stomach, nourishing kidney and expelling wind are suitable for kidney deficiency, strain, premature ejaculation, amnesia, insomnia, neurasthenia, etc.
[16] Stewed pigeon with green tea
Materials:
1 chicken (750g),150g crude oil,100g tea,150g brown sugar powder, and appropriate amount of brine.
Method:
1. Wash the chicken and cook it in salt water until it is nearly done.
2. Heat the pot on the fire, add oil and tea leaves, stir-fry until there is tea fragrance, then add brown sugar powder and stir-fry until yellow smoke appears. Put the chicken in a pot with tea leaves and cover it. Bake for 5 minutes.
Features:
The taste is delicious and the tea is rich. Has the effects of invigorating qi, tonifying deficiency, promoting digestion, promoting diuresis, clearing away toxic materials, clearing away heat, clearing away heart fire, resolving phlegm, and resisting cancer. It is suitable for patients with cancer, old people, asthenia, hyperlipidemia, chronic nephritis, hepatitis, chronic bronchitis, chronic enteritis, anemia, etc.