Chinese Food
Steamed pigeon with egg and bamboo fungus
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There are 16 kinds of amino acids and rich protein in the egg of Dictyophora. It has the functions of promoting blood circulation, invigorating qi and relieving pain. Pigeon meat is rich in nutrition, easy to digest, contains protein and fat. It also contains trace elements and vitamins. Nutrition is balanced. According to traditional Chinese medicine, pigeon meat tastes salty and flat. It has the effect of nourishing kidney and Qi, dispelling wind and detoxifying. The combination of the two is more nourishing and unique. It has significant effect on dizziness, fatigue and memory decline. #Baccologne steam oven. High temperature heating. Fast locking nutrition. Let the steamed dishes taste fresh, nutritious and delicious.
Cooking ingredients
Cooking Steps
Step1:Prepare materials. Clean the pigeons that have been slaughtered. Wash the eggs.
Step2:Marinate the pigeon with ginger, onion, pepper, salt and cooking wine for 50 minutes.
Step3:Remove the skin of the egg, change the knife, and cut it two times at the top. (the skin of the egg is edible, too. It tastes like black fungus. I think the smell of earth is too strong, so it's removed.
Step4:Peeled eggs of bamboo fungu
Step5:Marinate the pigeons. Put them in a heat-resistant appliance. Add the eggs of bamboo fungus and chicken broth.
Step6:Steam oven pure steam function key preheat 115 ℃ (seems to be the maximum temperature). Put the container into the oven. 115 ℃. Steam for 35 minutes.
Step7:
Cooking tips:1. The pigeon must be cleaned, or the soup will be muddy. 2. When steaming, steam it over high heat until the meat is rotten. (if it's natural gas, put pigeon and bamboo fungus eggs in a casserole. Seal the casserole and cover well. Steam until the pigeon meat is rotten.) 3. Chicken soup can also be replaced by other high soup and thick soup treasure. There are skills in making delicious dishes.
