Dove soup

By VicentaLakin

Dove soup
Autumn feeding, souping is a good way to eat. Mountain medicine and pigeon stew can be used to regenerate and cool the heat. The pigeons are rich in proteins and various trace elements and have very low fat content, with the term "one dove to nine chickens". Mountain medicine has the effect of spleening, renal insinuation, pulmonary cough control and reduced blood sugar. Mountain medicines contain a variety of trace elements, rich vitamins and minerals, in particular high levels of potassium, and contain relatively low levels of heat, often consumed and healthy diets。

Recipe Recommendations

  • yam 200g
  • pigeons in 1
  • onion appropriate amount
  • Jiang appropriate amount
  • salt appropriate amount
  • pepper a little
  • wolfberry a little

Steps for Dove soup

  • Make Dove soup step 0
    1
    Prepare the food
  • Make Dove soup step 1
    2
    Doves cut small pieces, mountain scrambling blades, so they don't change. Colour
  • Make Dove soup step 2
    3
    Onion slices, ginger slices
  • Make Dove soup step 3
    4
    We'll burn the water in the pigeons and get the spare
  • Make Dove soup step 4
    5
    The casserole and the proper amount of water will be burned and put into the good pigeon's meat, and the fire will be replaced by a small fire in 30 minutes
  • Make Dove soup step 5
    6
    I'll make it 10 minutes
  • Make Dove soup step 6
    7
    It's good blood. It's good temper

    • Dove soup Make Tips

    Stewing pigeon with yam makes for a soup that is even more effective at nourishing the blood and replenishing qi. Yam, also known as Huai Shan, is considered in Traditional Chinese Medicine to benefit qi, strengthen the spleen, and nourish the stomach. When used in combination with blood-nourishing foods or medicines, it can enhance the effectiveness of blood nourishment. Why use yam to make pigeon soup? Because yam has the effect of tonifying yin and clearing deficiency heat. Huang Guanxiu stated in *Ben Cao Qiu Zhen* that yam is fundamentally a food item; the ancients used it in decoctions, stating that it tonifies the spleen, benefits qi, and eliminates heat. Its white color associates it with the lungs, and its sweet flavor with the spleen; although its nature is warm, it is actually balanced. It serves to tonify the yin of the spleen and lungs, thereby moisturizing the skin and body hair and promoting muscle growth. When stewed with pigeon to make soup, it possesses even greater efficacy in nourishing the blood and benefiting qi.

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