Making soup is the most traditional eating habit of China people. With the improvement of the quality of modern life, it has become more fashionable to focus on using medicinal and edible plant raw materials to stew and make soups.
In autumn, you should drink more soup. In autumn, things are dry, so you should drink moist soup.
There are many types of soups, such as soup or thick soup made by thickening with soy sauce.
Clear soup is a clear soup without any oil slick or turbidity. It is also the top grade of soup.
Polygonatum odoratum is a comforting ingredient, and Polygonatum odoratum adenophora is a very harmonious combination. Add a few more red dates to the soup.
Dates play a role in reconciliation, just like licorice in proprietary Chinese medicines.
Stewed young pigeon with Polygonatum odoratum and Adenophora
By ElvieMurray
Recipe Recommendations
- squab in 1
- Polygonatum odoratum appropriate amount
- red dates appropriate amount
- adenophora appropriate amount
- yam appropriate amount
- glutinous rice appropriate amount
- lotus seed appropriate amount
- almond appropriate amount
- baiguo appropriate amount
- red bean appropriate amount
- Jiang bulk
- salt appropriate amount
- pepper a little
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Stewed young pigeon with Polygonatum odoratum and Adenophora
1
Handle the squab and chop it in small pieces (for easier eating).
2
Chop off the top and middle wing tips.
3
Fully soak and clean all medicinal and edible plants.
4
Put the pigeon pieces into the casserole.
5
Add 800 ml of cold water; bring to a boil over high heat.
6
Skim off the floating foam.
7
Add Polygonatum odoratum, etc., and bring to a boil over high heat.
8
Lower the heat and simmer for 20 minutes.
9
Add ginger, salt, and continue to simmer for 10 minutes.
10
Finally, add red dates and simmer for another 15 minutes. The pigeon meat is stewed and add pepper to taste well.