Chinese Food
Mushroom and pigeon soup
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As we all know, mother chicken soup is the most nourishing food. Is there a custom that we all know? It starts after the winter solstice. Every nine days is a cycle. There are three or nine days in total. There is an old mother chicken soup. It's for the purpose of winter tonic. The old saying goes, all things are born in spring, grow in summer, end in autumn, hide in winter, and people should do the same. That is to say, three nines make up for one winter, and there will be no disease in the next year. It fully shows that winter is the time to store energy. This is also the case for animals in nature to hibernate. But for those who love beauty and reduce fat, the old mother chicken soup will appear greasy. But they want to ensure their own health and nutrition. What should we do? Here I'd like to introduce another kind of soup that can replace the old mother's chicken soup. It's also a delicious soup, mushroom and pigeon soup. It is good for people who often stay up late, manual workers and night shift workers, and doctors generally recommend pigeon soup after operation. This not only ensures the nutrition after operation, but also speeds up the wound
Cooking ingredients
Cooking Steps
Step1:First, soak the mushroom with water.
Step2:Then deal with the pigeon (the pigeon can't be killed like a chicken. The pigeon is going to suffocate. Yes, it's going to put its head in the water to suffocate. Although it's cruel, it has to be done like this. The pigeon can't bleed. Otherwise, the soup and meat are not delicious). Then boil the water. Remove the pigeon's hair. Remove the internal organs. Finally, wash and cut the segments.
Step3:Let's start. Put some oil into the pot when it's hot. Stir in the onion and ginger to make it fragrant.
Step4:Then pour the pigeons together and stir fry until they change color.
Step5:Prepare a casserole. Put the fried pigeons into the casserole. Pour in some water and simmer.
Step6:Cover the pot and stew for about half an hour. Then put in mushroom and continue to stew.
Step7:Bring to a boil over high heat. Turn to low heat and simmer for about an hour. Add some salt to taste.
Step8:Cover the pot. Cook for about 10 minutes. Then turn off the fire. Good pigeon soup is ready.
Step9:Delicious and nutritious.
Step10:Let's have a bowl. The winter toning is starting.
Cooking tips:Just to remind you again, pigeons can't be bloodletting. Otherwise, the soup is not rich, and there's a little fishy smell. This is an experience. It's also accumulated in the production process. There are skills in making delicious dishes.
