[How to make goji soup with milk pigeon]_ milk pigeon soup _ how to do _ how to do
Chinese wolfberry and milk pigeon are mixed together to stew the soup. The taste is very beautiful and the nutritional value is very high.The practice of pigeon wolfberry soup is a problem that many people are more concerned about. Let’s take a look at the correct method.
Method 1: Ingredients: 1,500 grams of suckling pigeons.
Excipients: 20 grams of dried (dried) dates, 15 grams of Chinese wolfberry.
Seasoning: MSG 2g, salt 10g, shallot 20g, cooking wine 15g.
Practices: 1. Kill the young pigeons, remove hair, viscera, and claws; 2. Cross the head and legs into the belly of the pigeons, and simmer in a pot of water.
3. Remove blood stains, rub off the sweat skin, and add the pigeon breast upwards to the soup cup.
4. The wolfberry and jujube are washed and put on the pigeon.
5, then put cooking wine, ginger, green onions, poured into the clear soup and sealed with kraft paper.
6, steamed in the high basket for about 2 hours, remove the ginger, shallots, and add MSG salt to serve.
Ingredients for Practice 2: One Pigeon.
Excipients: four jujubes, several medlars, one ginger, two onions.
Method: 1. Soak the cleaned pigeons in clear water for half an hour to produce blood; 2. Cut the green onions into small sections, slice the ginger, and rinse the jujube and Chinese wolfberry; 3. Add an appropriate amount of water to the steamer and boil; 4.After the pigeons have washed away the blood water, put in fresh water and add all the ingredients and an appropriate amount of salt to the steam drawer. 5. Stew for about an hour. Add salt to eat.
Precautions: 1. Blood stains must be removed when the pigeons are ridden. Pigeon’s sweat skin (horny skin) must be washed and residual hair must be removed.
2. When the soup is steamed, the soup is eliminated, and the fire is steamed through.
Don’t steam it for a long time, otherwise the soup will be light.