How to make Gastrodia and Pigeon Soup?

Materials for making Gastrodia squab cup:

Ingredients: 250 grams of young pigeon

Accessories: 15 grams of Gastrodia

Seasoning: 5 grams of salt, 15 grams of cooking wine, 2 grams of MSG, 2 grams of pepper

How to make Gastrodia squab cup:

1.

Wash Gastrodia with warm water Then cut into slices;

2.

The squab is faded and bled, and the hair, internal organs and feet are removed with 50℃ water, chopped into pieces, and then blanched to remove the blood;

3.

Put the pigeon pieces in the cup, put the gastrodia slices on the pigeons, mix in the clear soup, and cover the mouth with kraft paper;

4.

Put the pigeon in the basket over high heat Steam for 1 hour, then steam over medium heat until the pigeon is soft and starts to taste.

Tips for making Gastrodia squab cup:

1.

Before steaming, put Gastrodia on rice and steam it;

2.

Let it absorb the essence of the rice liquid and increase its medicinal properties before slicing;

3.

Steaming and stewing for a long time makes the nutrients contained sufficient It dissolves and is easy to be absorbed by the human body;

4.

And it exudes an appetite-inducing fragrance. This soup has a mellow taste and the squab is fresh and tender. It is a traditional nourishing soup.

Foods that conflict with each other

Gastrodia elata: Gastrodia elata cannot be used together with Yufengcao root, otherwise there is a risk of intestinal obstruction.