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How do pigeons are nutritious and delicious?

After stewing for 1 hour, add salt and Chinese wolfberry and cook over low heat for another 5 minutes. The fourth method: roast pigeon ingredients: roast meat, pigeon meat, roasted pigeons: the first step: pigeon wash the second step: roast meat diluted with the right amount of water, add a little salt.

Gastrodia pigeon soup ingredients: squab, ham, Gastrodia elata, cooking wine, spring onions, ginger, salt and so on. Practice: kill and wash the pigeons and blanch them in boiling water; slice the ham; wash the onions and tie the knot; wash the ginger and slice. Put pigeon, ham, Gastrodia elata, stock, cooking wine, onion and ginger in a bowl, steam for 2 hours, remove spring onions and ginger, add salt and monosodium glutamate to season. Efficacy: delicious, extinguish wind and stop spasm.

Yam pigeon soup food: one young pigeon, one section of Huai yam, 3 fungus, 6 eggs, 3 dates, a small amount of Chinese wolfberry, ginger slices, green onions, rice wine, salt, monosodium glutamate. Practice: wash the young pigeons, put them in boiling water, add some rice wine, remove the blood, pick them up and wash them. Add sliced ginger, spring onions, Chinese wolfberry and dates and simmer for 5 hours. Huai yam skins, cut sticks and knives, soak the fungus, boil the eggs like boiled eggs, pluck the shell.

Cut the pigeons you bought. As shown in the picture: wash and set aside. As shown in the picture: boil water in the pot and put in the pigeon to remove the blood and foam. As shown in the picture: rinse clean with water. As shown in the picture: warm water in the saucepan to stand up pigeons. As shown in the picture: Codonopsis pilosula and Chinese wolfberry. As shown in the picture: adjust to high-end stew. As shown in the picture: add salt to taste after half an hour. As shown in the picture: ready to eat.

Materials: 1 pigeon, 2-3 shiitake mushrooms, 3 fungus, half yam, 5-8 red dates, less Chinese wolfberry, ginger, spring onions, cooking wine.

Pigeons should be thoroughly washed before cooking to remove internal organs and feather residues. Use the right amount of seasoning to avoid masking the delicious taste of the pigeon itself. Cooking time should not be too long, lest the meat will grow old and become firewood. According to your taste, you can add some excipients, such as mushrooms, sliced bamboo shoots, potatoes, etc., to increase the nutrition and taste of the dishes.

How to make soy sauce pigeon is delicious and simple, the method is illustrated and shared, small

Two pickled and dried pigeons. Chop the pigeons into pieces and soak them in warm water. Cut the shredded ginger. Prepare the red pepper. Heat the iron pot and refuel the ginger. Stir-fry pigeon meat and chili peppers over high heat, add appropriate amount of cooking wine, vinegar, soy sauce and water, and remove the juice. Load the plate.

How to make pork chops with salted pigeons? one jin, chopped pieces. Wax gourd one and a half jin, cut into slices about one centimeter thick. Half a pair of spring onions, tie the knot. A piece of ginger, smashed with a knife. About twenty prickly ash. Two tablespoons of rice wine. The right amount of salt. Blanch the ribs in boiling water, remove the smell and blood, and set aside. Add water to the saucepan, add ginger, onions and pepper, boil and pour in spareribs and rice wine.

Mandarin Fish's meat is delicate and tender. I personally think Steamed Mandarin Fish is the most delicious, and the practice is simple. Next, let me share what Steamed Mandarin Fish did. Steamed Mandarin Fish's practice prepares ingredients: a fresh Mandarin Fish, a spoonful of cooking wine, a small bowl of steamed fish soy sauce, a piece of green onion, a piece of ginger, a red pepper, and the right amount of cooking oil. Cut ingredients: shred onion, shred red pepper, pour into a bowl, pour in proper amount of water, soak and set aside.

How do you cook pigeon meat?

1. To make pigeons delicious, choose fresh pigeon meat and marinate it with salt, pepper and spices. Choose cooking methods such as stew, boil or roast, and apply special sauces to add flavor. Master the heat and avoid going too far. Enjoy delicious pigeons that are tender, rich in taste and fragrant.

2. The best way to eat pigeon meat is braised. Ingredient: 1 pigeon. Accessories: 10 grams of ginger, 5 grams of spring onions, 2 tablespoons of braised soy sauce, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of wine, 10 grams of rock sugar, 1 tablespoon of peanut oil. Heat the pot, add sliced ginger and spring onions to give off the fragrance. Put the pigeons in the pan and fry them repeatedly for a while. Pour in 2 tablespoons of onion and ginger wine, 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce and 2 tablespoons of braised soy sauce. Finally, put the rock candy in the pot.

02 pigeon meat stew, first of all, ingredients, onions and ginger, cooking wine, red dates, Chinese wolfberry, angelica.

4. Here is a simple and easy-to-learn method of stewing pigeon soup, which makes it easy for you to make delicious and nutritious soup. Fresh pigeons choose a fresh pigeon, wash it and chop it into small pieces to provide delicious meat for the soup. In a simple and easy-to-learn stew, put the pigeon pieces into a pot, boil with water, skim off the floating foam, turn to low heat and simmer slowly. Add red jujube, Chinese wolfberry, yam and other nourishing ingredients to enhance the nutritional value of the soup.

How do smoked pigeons do?

1, sweet-scented osmanthus smoked pigeon food material 2 oolong tea 15 g black sugar 25 g rice 25 g dried sweet-scented osmanthus 15 g salt 5g material 1 cinnamon 1 piece of sweet-scented osmanthus 1 piece of pepper 3G green onion 5 g ginger 5g cooking wine 15g always draw a tablespoon of honey production time: 30 minutes-1 hour number of people: step 1, kill and wash the pigeon. 2, green onions, ginger slices, seasoning into the seasoning box. 3, put the pigeons in the casserole, add water 4, bring to the boil, skim off the foam.

2. Fumigant: sawdust, tea, sugar, etc. Step: prepare the pigeon: remove the hair and internal organs after the pigeon is slaughtered, clean it, and blanch it with boiling water to remove blood and impurities. Pickling: smear appropriate amount of salt and cooking wine inside and outside the pigeon to taste it. You can add some spices such as spring onions and ginger water or five-spice powder according to your taste. The pickling time is generally more than 30 minutes.

3. The practice of smoked squab (1) dig out the oil, lungs and throat of the pigeon, wash it and dry it. (2) boil the chicken water in soy sauce, put it into the pigeon, then lift up and pour out the soy sauce from the cavity, repeat for 2 or 3 times, turn off the fire, soak for about 15 minutes, wait for well-done, take it out, stand by.

How do you cook pigeons?

1. To make pigeons delicious, choose fresh pigeon meat and marinate it with salt, pepper and spices. Choose cooking methods such as stew, boil or roast, and apply special sauces to add flavor. Master the heat and avoid going too far. Enjoy delicious pigeons that are tender, rich in taste and fragrant.

2. Pigeons are high in protein and low in fat. Pigeons contain more calcium, iron, copper and vitamins A, B and E than chicken, fish, beef and mutton. They are easy to digest and are ideal food for babies. Among the people, there is a saying that "one pigeon is better than nine chickens". We choose about 300g squab. After removing the internal organs, rinse with clean water, boil a pot of boiling water, scald the pigeon, and then rinse with clean water.

3, smoked pigeons is a very delicious dish, the following is a simple way to smoke pigeons: ingredients: 2 pigeons, salt, sugar, cooking wine, water, sawdust 5 grams each step: clean the pigeons, cut into pieces, set aside. Mix the right amount of salt, sugar, cooking wine and water to marinate pigeon meat, the curing time should not be too long, generally about 30 minutes. Light the smoking stove, add the right amount of sawdust, put in the pigeon meat, and smoke.

From the oil pan, first add spring onions and ginger slices to stir-fry, then pigeon meat, stir-fry quickly to prevent sticking pan.

5. 1 gram squab, golden needle, fungus, shiitake mushrooms, ham, ginger, spring onions, wine, salt and oil. Practice: Golden needle, fungus, mushroom soak soft wash ready for use, onion, ginger chopped into pieces. Remove hair, viscera and wash squab, cut into 4 slices, add spring onions, ginger, wine and salt, marinate for half an hour, place pickled pigeons in a basin, put golden needles, fungus and shiitake mushrooms in a steamer in boiling water, steam for about 12 minutes and 15 minutes, remove and sprinkle with some sesame oil.

The step chart of the king pigeon in soy sauce, how to make the king pigeon in soy sauce delicious

To distinguish between them, you can pour soy sauce into a white plate to observe. If the color is reddish brown, with bean flavor and salty taste, then this is light soy sauce. On the contrary, if the color is brown, the luster is obvious, the sauce is thicker and the taste is relatively low, it is the old soy sauce. Light soy sauce and Laotou are often used to season and improve the color of dishes in cooking.

Prepare ingredients: light soy sauce 250g, Meiji fresh 120g, soy sauce 25g, fish sauce 60g, sugar 100g, chicken essence, monosodium glutamate, water 1000 g, onion, parsley, green pepper, onion, ginger and ginger wash clean, green pepper, ginger slice, green pepper rinse, onion, coriander wash and cut, add water to the pot, add light soy sauce, soy sauce, Meiji fresh, fish sauce.

The procedure is to prepare a pot of white brine: first, put spices such as fragrant leaves, cinnamon, grass fruit, pepper and star anise in a soup bag and add water to boil for two to three hours to make a pot of fragrant white brine.

The production steps include: first prepare the white brine, add spices to boil, and then soak the squab in the white brine to heat it evenly and absorb the fragrance. Then starch to ensure that the pigeon is fried golden and crisp. After sizing, it needs to be air-dried for a period of time, and finally, it is drenched and fried with appropriate oil temperature to lock the gravy.

Shiqi squab is made in many ways, including braised squab, Crispy Pigeon, Ming roast squab, Songjiang squab, Jiangnan white pigeon, oil-soaked squab, white-cut squab, soy sauce king squab and so on. Here are some potentially delicious Shiqi pigeon restaurants: Shiqi Pigeon in which restaurant in Zhongshan is delicious: according to netizens, Shiqi Pigeon in Yijing Hotel in the Yangtze River Reservoir is the best.

It is one of the famous specialties of Zhongshan City, Guangdong Province. Shiqi pigeon is an excellent pigeon species introduced by overseas Chinese from Zhongshan and hatched after crossing with the excellent pigeon of Zhongshan Shiqi. This kind of squab is famous for its large and tender flesh and extra thick breast meat, and there are many cooking methods. The tea dishes made with squab include braised squab, Crispy Pigeon, Ming roast squab, Songjiang squab, Jiangnan white pigeon, oil-soaked squab, white-cut squab, soy sauce king squab and so on.