The important principle of health preservation in winter is to "nourish the kidneys and prevent cold". The diet is mainly to nourish yin, suppress yang, and increase calories. Winter is a good time to eat chestnuts and pigeons. Chestnuts have the effects of replenishing qi and replenishing the spleen, replenishing the gastrointestinal tract, replenishing the kidney and strengthening muscles, activating blood circulation to stop bleeding, resisting aging, and prolonging life. Pigeons are called "blood-nourishing animals" in folk circles. They have the effects of nourishing yin and strengthening yang, replenishing liver and kidney, replenishing qi and blood, expelling wind and detoxification, promoting saliva and thirst, strengthening brain and nourishing spirit, lowering blood pressure, adjusting blood sugar, beautifying skin, and prolonging life. Both ingredients are highly praised by people in recent years for nourishing the body, improving health, and replenishing in winter.
In the cold winter, Cantonese people like to use casseroles to cook. Marinate the fried pigeon meat with southern milk, add chestnuts, garlic sprouts, barbecued pork sauce, and oyster sauce casserole and stew it. The pigeon meat is crispy and tender, and the chestnuts are fragrant and glutinous. The taste is really unique. Serve it on the table steaming hot, and the fragrance fills the room. It is delicious and warm. It is really a good enjoyment. The two ingredients are reasonably matched and have the effects of replenishing qi and blood, replenishing deficiency and nourishing the body, and strengthening the waist and kidneys.
Suitable for the crowd:
Due to their high nutritional value, pigeons and chestnuts are very suitable for the elderly, weak and sick, anemia patients, surgical patients, pregnant women and children.
Taboos:
1. Pigeon meat and pork cannot be eaten together, otherwise it will stagnate qi; uncooked pigeon meat cannot be eaten; people with threatened abortion should not eat too much pigeon meat; people with uremia should not eat too much pigeon meat; people with weakness and weakness should not eat too much; people with fever and fever should not eat too much; obese people and children should not eat too much.
2. People with spleen and stomach deficiency should not eat raw chestnuts, and pregnant women, children and constipation patients should not eat more chestnuts. Because chestnuts are higher in calories, diabetics should stop. The sugar content of stir-fried chestnuts is higher, and diabetics should eat less. During the cold winter,
Chestnut and pigeon meat casserole
Recipe Recommendations
- Zhongge 2只800 grams
- chestnuts 400 grams
- garlic sprouts 200 grams
- Jiang 15 grams
- South milk 3 tablespoons
- soy sauce 1 tablespoon
- cornflour 1 tablespoon
- pork sauce 1 tablespoon
- oyster sauce 2 tablespoons
- salt 1 teaspoon
- qingshui 1 bowl
- salty and fresh
- braised
- an hour
- senior
Steps for Chestnut and pigeon meat casserole
1
Prepare the ingredients.
2
Prepare excipients and seasonings.
3
Wash the pigeons and chop them into pieces, add southern milk, soy sauce, and cornflour, mix well, and marinate for 10 minutes.
4
Oil the wok and heat it, add in the pigeon pieces and stir-fry until the pigeon meat shrinks to a light yellow color.
5
Start in another pot and stir-fry the ginger and garlic sprouts to create a fragrance.
6
Add the stir-fried pigeon meat and pour in Guangdong rice wine.
7
After saut-frying the pigeon meat, add chestnuts and stir fry for a while.
8
Transfer to a casserole, add 1 bowl of water, and then add in the barbecued pork sauce.
9
Add oyster sauce and mix well, bring to a boil, cover and simmer over low heat for 15-20 minutes.
10
Simmer until the soup is thick and the pigeon meat is crisp and soft.Chestnut and pigeon meat casserole Make Tips
1. When marinating the pigeon meat, it needs to be flipped halfway, which makes it easier to marinate into the flavor. 2. The pigeon meat must be stir-fried and stewed first to taste good. 3. Add more garlic sprouts to taste more fragrant. 4. When braising pigeon meat, turn it frequently to prevent it from sticking to the pan. 5. If you like the soft and fluffy taste of pigeon meat and chestnuts, add more water and the stewing time can be extended. 6. If you don't have barbecued pork sauce, you can not add it, and you can mix it according to your own taste.