Stewed pigeon with ginseng and cicada flower recipe-Chinese Food-best chinese food recipes-cooking food

Stewed pigeon with ginseng and cicada flower

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Cicada flower has multiple functions of improving immunity, anti fatigue, protecting kidney, improving sleep, anti-tumor, protecting liver, anti radiation and eyesight. It is a magic ancient Chinese medicine. The health basks in the ginseng greatly replenishes the vitality, the solid takes off the health fluid, tranquilizes the spirit. It is suitable for fatigue and deficiency, food shortage, fatigue, forgetfulness, dizziness and headache, impotence, frequent urination, deficiency of Qi, blood and body fluid, etc. Stewed pigeon with golden cicada flower and ginseng has the advantages of nourishing qi and blood, nourishing and rejuvenating skin, and is a good nourishing and nourishing product.

Cooking ingredients

wolfberry:moderate amount

ginger:3 pieces

cooking wine:moderate amount

salt:moderate amount

Cooking Steps

Step1:Wash pigeons. Add ginger, cooking wine and blanch for three minute

Step2:After blanching, take it out and put it into cold water. Wash away the frot

Step3:Ginseng slice

Step4:Cicada flowers wash away sedimen

Step5:Pigeons are divided into three parts and put into a cup. Add ginseng, cicada flower, medlar and mushroo

Step6:Add some mineral water into the cu

Step7:Cover it. Put it into the electric pressure cooker. Add water to the cooker

Step8:Keep pressure for 40 minutes. If you stew in a pot, you can stew for two hours

Step9:After stewing, add a little salt to tast

Cooking tips:Cicada flower is a good stew. It is best to be wild. After stewing, cicada flower should be discarded and not edible. There are skills in making delicious dishes.