Chinese Food
Stewed pigeon with Morel
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Cantonese people like to drink soup. They like to drink soup made of various herbs and tonics. They must drink it every day. As a foreign daughter-in-law, I've never been keen on soup making. I've also experienced a short period of eight or nine years. It's the happiest thing for my family to drink the soup out of different patterns every day. Today, I just got the morel mushroom from the stall. That's the theme soup tonight.
Cooking ingredients
Cooking Steps
Step1:1-preparation materials: a white dove, Chinese date, wolfberry, morel, wash and soak in advanc
Step2:2-cut the dove into pieces and rinse the blood water. Drain the water and put it into the stew Cu
Step3:Pour in the boiled morel and water. Slowly pour in the sand at the bottom
Step4:Put in jujube and medlar. Then put them in electric stew pot and stew in wate
Step5:Stew for one and a half to two hours. If it's an old pigeon, it's recommended to stew for two hours. Then get out of the pot, put salt in it and start drinking.
Step6:Out of the pot. The soup is sweet. Don't put too much salt. If you're afraid of greasy, you can skim off the top layer of oil.
Cooking tips:Morchella is mild, sweet and cold, nontoxic, good for stomach, digestion, phlegm and Qi, kidney and Yang, brain and refreshing. In addition, it has the functions of strengthening body, preventing cold and enhancing human immunity. There are skills in making delicious dishes.
