It's not yet the May Day holiday, the sun is already shining like fire outside, and the maximum temperature in our local area is often thirty-seven or eight degrees during this time, and the summer season is no more than that. After entering the summer, the weather is gradually dry and hot, the animals and plants are vigorous, the yang of the human body is outgoing, and many people think that "dry and antipyretic" is the key to the summer diet, although it is generally true to say so, but it is not the whole of summer health.
Every year at the beginning of the summer, the mother-in-law will go to the market to buy pigeons for the family to eat, pigeon meat nutritional value is very high, folk known as "one pigeon wins nine chickens" saying, the minerals, trace elements, vitamins, etc. are much stronger than the same quality of chicken, duck meat, the pigeon meat itself is a very delicious dish.
In the winter, many people will boil the soup made of pigeons to drink, can increase nutrition and warm up, in fact, pigeon meat in the summer also have to eat several times, Chinese medicine has "winter disease summer cure" saying, pigeon meat adequate nutrition can make people energetic, speed up metabolism, the body of those uncomfortable to take advantage of the heat, "inside and outside the attack" are released. During this time, the pigeons generally do not stew soup, directly made into braised flavor is fragrant, and most of the nutrition is also in the meat, will not lose too much.
Ingredients used: 1 pigeon, 1 head of garlic, dried chili pepper, ginger to taste, Pixian bean paste 2 spoons, 2 spoons of light soy sauce, 1 spoon of balsamic vinegar, salt, chicken essence to taste.
Step 1: The pigeons are cleaned and cut into large pieces, rinsed simply, and the pigeon blood is retained as much as possible. Peel off a head of garlic and gently pat it for later.
Step 2: A little oil in the pot, after heating to 60%, add two spoonfuls of Pixian bean paste and fry out the red oil, add the peeled garlic and a handful of dried red peppers to burst the aroma.
Step 3: Pour the pigeon meat into the pot, add a few slices of ginger and stir-fry over high heat until the pigeon meat changes color and is almost cooked.
Step 4: Drizzle 2 tablespoons of light soy sauce and 1 spoonful of balsamic vinegar along the edge of the pot and stir-fry over high heat for 1 minute to bring out the aroma.
Step 5: Add hot water that has not been over the ingredients, cover the pot and simmer for 15 minutes, add a little salt and chicken essence to taste before coming out of the pot, and mix well. Such a delicious, nourishing and nourishing braised pigeon is ready.
Do pigeons we generally do not boil water, because the nutrition of pigeon blood is even higher than meat, even in the cleaning, but also try to ensure that pigeon blood does not lose, some people may be afraid of more fishy, in fact, the fishy taste of pigeon meat is relatively small, especially with this braised cooking method, add a lot of garlic cloves and bean paste, is not able to eat any fishy taste, only the taste of fresh flavor. In the early summer, eating pigeons has many benefits, so include it in your family's menu. #4月放肆吃 #
Limited cooking skills, more advice, eat fun, see you tomorrow.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.