[The practice of milk pigeon porridge]_ milk pigeon _ home practice _ production method
Pigeon pigeons are meat with high nutritional value. People eat pigeons differently. Among the various ways of eating, it is very effective to form porridge to eat them. You can also add them when making pigeon porridge.For other ingredients, it depends on everyone’s needs.
First, the practice of pigeon porridge: Ingredients: Ingredients: pigeon (one), rice (100g), parsley (two) Ingredients: ginger slices, salt, chicken essence, pepper Method: 1, rice is ready, porridgeIt is best to use fragrant rice or long-grain fragrant rice; wash the pigeons; wash the coriander roots.
2. Wash the rice and put it into a casserole, pour in an appropriate amount of water, open the lid after the fire is boiled, and cook on medium or low heat. The time depends on the amount of firepower and porridge. This pot takes about 15 minutes.
3, at the same time as the porridge, chop the pigeons into small pieces; chopped coriander for later use.
4. Put the right amount of oil in the pot and heat it to 50%. Add the pigeon meat and stir fry until it becomes discolored to turn off the heat. After the white porridge is cooked, put the pigeon meat in the casserole and keep the lid open to continue cooking.
5. Add ginger slices, keep the heat at a boiling level, and stir with a spoon in the same direction for more than 10 minutes, until the rice is cooked into a crystal clear catkin.
6. At this time, you can add pepper powder to season; then add chicken essence and stir well and turn off the heat.
7. Finally, add the parsley chopped and you’re done.
Second, the milk pigeon glutinous rice porridge to make the material of the milk pigeon glutinous rice porridge. The main ingredients: 150 grams of glutinous rice, 1200 grams of seasoning: scallions, 6 grams of ginger, 4 grams of salt, 2 grams of monosodium glutamate, 2 grams of cooking wine, and 10 grams of rice wine.
Wash the glutinous rice, soak it in cold water for two or three hours, remove, and drain the water 2.
Rinse the clean young pigeons, put them in a boiling water pot and remove them 3.
Wash the onions and ginger and cut them into sections. Use 4 slices of the pot to add cold water and suckling pigeons, add the onion sections, ginger slices, and cooking wine. Boil with high heat 5 and then use low heat to cook until the soup is rotten. 6 RemoveSuckling pigeons, remove the onion section, add ginger slices 7 to glutinous rice, cook over high heat and reduce to low heat, continue to cook until the porridge is 8.
Remove the chicken and shred it, then add it to the porridge, adjust the taste with salt and MSG, and then you can eat three, pigeon porridge 1.
2. After the rice is washed, add the right amount of water to cook porridge first; 3.
4. Mushrooms and Yaozhu are soaked separately; 4.
4. After soaking the shiitake mushrooms, cut into small pieces, crush the yaozhu; chopped onion and ginger; 5.
Pigeon cleaning chop small pieces; 6.
Add a little oil to the wok and heat it up.
Add mushrooms and yaozhu and stir fry a few times; 8.
After the porridge is cooked, add the fried pigeon meat and ginger, continue cooking without cover, about ten minutes; constant stirring can make the porridge thick; 9.
After cooking, season with salt and pepper and sprinkle with green onions.