Chinese Food
Stewed pigeon with mushrooms
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As a senior foodie, we pursue delicious food. Of course, we can't ignore health and nutrition. Pigeon meat is salty, non-toxic, nourishing yin and Yang, nourishing liver and kidney, supplementing qi and blood, dispelling wind and detoxifying. Pigeon meat is rich in protein and various trace elements, and its fat content is very low. It is said that one pigeon is better than nine chickens. Pigeon meat has the functions of tonifying liver and kidney, supplementing qi and blood, clearing heat and detoxification, strengthening brain and tonifying spirit, reducing blood pressure and sugar, nourishing face and beauty, etc. Yam - yam is rich in nutrition. It has the effect of invigorating the spleen and stomach, benefiting the lungs and relieving cough, and reducing blood sugar. It is very beneficial to the body to eat it often.
Cooking ingredients
Cooking Steps
Step1:1. Clean the pigeon and drain the water for standb
Step2:2. Wash the dried mushroom hair, wring out the water for use
Step3:3. Peel, wash and slice the Huaishan mountain, soak it in light salt water, wash and slice the ginger for standby
Step4:4. Ginkgo biloba (Ginkgo biloba) is a kind of Ginkgo biloba, which needs to be shelled and dressed for use
Step5:5. Put all materials into the pot and add proper amount of water. Turn the hot pot into a mild one hour or a pressure cooker for 20 minutes. It's better to sprinkle some green onion.
Cooking tips:Little knowledge-1. When making soup, don't put salt too early. Because early salt can make the protein in the meat coagulate. It's not easy to dissolve, so that the color of the soup is dark, the concentration is not enough, and it's easy to suffer after a long time. So remember to put salt in the end. 2. After slicing, Huaishan should be soaked in brine immediately to prevent it from turning black. There are skills in making delicious dishes.
