Chinese Food
Dove soup with eucommia and Dangshen
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The autumn wind blows. The weather is cool. It's just a good time to make up. All kinds of health preserving soup can not only replenish water for the body that has experienced the whole summer heat, but also be more conducive to the absorption of the body, and get twice the result with half the effort. It is the first choice for health preserving in autumn. what? Do you have time to cook soup when you are busy? There's a cook's pot. Get up in the morning. Preheat the soup you want to drink today. Put it in the baker's stew pot and cover it. Take it to work for lunch. Or put it at home and eat it when you come back from work at night. It's excellent. Today, let's have a dove soup with eucommia and dangshen.
Cooking ingredients
Cooking Steps
Step1:One pigeon, 15 g eucommia, 10 g Astragalus, 10 g Dangshen and 2 jujube, 2 pieces ginger and 2 pieces Lycium barbarum were prepared and washe
Step2:The master cooks the pot and makes a brilliant debut
Step3:Put the inner pot of the stewing pot on the induction cooker. Put the pigeons in the pot and blanch them, and then remove them
Step4:Pack the cleaned eucommia, astragalus, dangshen and jujube into a piece of gauze
Step5:Wrap and tie the knot
Step6:Scalded pigeons and prepared medicine bags
Step7:Put the water in the inner pot on the induction cooker and boil it. Put in the medicine bag and ginger slices
Step8:Into pigeons
Step9:Bring to a boil. Skim the foam. Cover the inner pot and cook for another 10 minutes
Step10:Turn off the heat and put the inner pot into the outer pot. Cover it and simmer for more than 4 hours
Step11:Take it to work. It's good to stew until noon.
Step12:Open it when eating. Put the medlar into it and mix well
Step13:Take another small bowl, add a drop of salt to taste it
Step14:If you want to eat in the evening and go home from work, take out the inner pot and put it on the induction cooker. Add some salt and boil it. Add in the medlar and turn off the heat. What better thing to do than drink a bowl of nourishing soup in the late autumn night?
Cooking tips:1. Many children's shoes think that the stewed food is not delicious. In fact, use the inner pot to cook the ingredients on the fire for about 10 minutes, and then put them into the outer pot to stew. Without the fire, the stewed food is full of flavor. Instead, it can lock the fresh taste of the ingredients and reduce the loss of nutrition; 2. Eucommia, dangshen and other traditional Chinese medicines will have a little bitter taste. Put in a few red dates. The soup is very sweet and nourishing; 3. When the salt is to be eaten finally Put it again. Put it too early. It will affect the quality of the soup. What if I ask if I have no induction cooker for lunch? In fact, it's delicious to stew pigeon meat with various herbs. You can eat it directly by adding a little salt to the soup and mixing the taste. And it's still the temperature of scalding your mouth; 4. If you eat it at noon, it's recommended to use pigeon. The stewing time is 4 hours, which will be good; if you eat it at night, it's recommended to use old pigeon - you don't need to worry about the heat preservation ability of the stewing pot. It's opened after more than 10 hours of stewing It's still very hot. One usually stews two or three
