Chinese Food
Baifeng soup
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Now I'm more and more fond of soup making, especially in autumn and winter, when it's suitable for soup making.
Cooking ingredients
Cooking Steps
Step1:Wash and cut the whole pigeon into pieces; soak the dried mushroom in the hair; soak the Astragalus, angelica and ginseng in a bowl; soak the lily, lotus seed and medlar.
Step2:Add proper amount of cold water into the pan. Put the chopped dove meat into the pan. Drain the water and drain the foam. Add the right amount of cold water to the casserole.
Step3:Put the boiled pigeon meat into the boiling casserole. Put a big material, two scallions, three or four pieces of ginger, two or three cloves of garlic.
Step4:Put the soaked Astragalus, angelica and ginseng slices into the casserole. Bring to a boil.
Step5:When the water is boiled, put in the washed lily, lotus seed and medlar.
Step6:After the dried mushrooms are soaked, remove the roots and wash them. Put them in the pot.
Step7:Pour in two teaspoons of cooking wine. Simmer over medium heat for half an hour. Add two tablespoons of salt.
Step8:Turn to simmering for about an hour.
Cooking tips:Pigeon meat is not only nutritious, but also has a certain health care effect. It can prevent and cure many diseases. there are many pigeon feathers in compendium of Materia Medica. Only white can be used as medicine. From ancient times to now, traditional Chinese medicine believes that pigeon meat has the effects of nourishing the liver, strengthening the kidney, supplementing qi and blood, clearing away heat and detoxification, promoting body fluid and relieving thirst. Modern medicine believes that pigeon meat can strengthen the body, invigorate the kidney, invigorate the vitality, strengthen the brain and invigorate the mind, improve memory, reduce blood pressure, adjust the blood sugar of the human body, nourish the face and beauty, whiten and tender the skin, prolong life and make delicious dishes.
