Jujube, medlar and pigeon soup

Jujube, medlar and pigeon soup

Introduction:

"Pigeon, also known as Bai Feng, also known as domestic pigeon and Plover pigeon, is a vertebrate of hatching class of ornithaceae. The ancestors of pigeons are wild pigeons. Pigeon has high nutritional value. It is not only a rare delicacy, but also a high-grade tonic. Pigeon meat is a high protein, low-fat food, protein content is 24.47%, more than rabbit, cattle, pig, sheep, chicken, duck, goose and dog meat, protein contains many human essential amino acids, and the digestion and absorption rate is 95%, pigeon meat fat content is only 0.73%, lower than other meat, is an ideal food for human. Pigeon eggs, known as "animal ginseng", are rich in protein. There is a saying among Chinese people that one pigeon is better than nine chickens. Pigeon meat is not only rich in nutrition, but also has certain health care effect, which can prevent and treat a variety of diseases. It is recorded in compendium of Materia Medica that "pigeon feathers are colorful, only white is used as medicine". Since ancient times, traditional Chinese medicine believes that pigeon meat has the effect of tonifying liver and kidney, supplementing qi and blood, clearing heat and detoxification, generating fluid and relieving thirst. Modern medicine believes that pigeon meat can strengthen the body and kidney, invigorate the vitality, strengthen the brain and spirit, improve memory, reduce blood pressure, adjust blood sugar, nourish the face and beauty, make skin white and delicate, and prolong life. "

Production steps:

Step 1: prepare the ingredients for the soup

Step 2: soak the pigeon in clean water for half an hour to produce blood

Step 3: cut scallion into small sections, slice ginger, rinse red dates and wolfberry

Step 4: add proper amount of water to the steamer and bring to a boil

Step 5: after the pigeon's blood is washed out, put on clean water, add all ingredients and appropriate amount of salt into the steaming tray

Step 6: I cooked for an hour and 45 minutes. I used a 9-inch soup pot

Materials required:

Pigeon: one

Red dates: Four

Medlar: Several

Ginger: one piece

Scallion: two sections

Salt: right amount

Notes: 1. Pigeons are nutritious, but the soup steamed by water is too slow. You can use the small stew cup to make it faster. 2. Steaming by water is the best way to keep nutrition. 3. There are children in my family whose pigeon meat needs to be rotten and more water. The steaming time is very long. The steaming time can be adjusted according to their own situation

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh