How to cook squab? Is it delicious?

Pigeons are young pigeons that have been hatched for less than a month, have not shed their hair and can't fly.

Pigeons are rich in nutrition, while protein is rich, but the fat content is low. They have the effects of strengthening the body and tonifying the kidney, expelling wind and removing toxic substances, strengthening the brain and improving intelligence. The vitamins and trace elements contained in it have a certain nourishing effect on postpartum women, postoperative patients and anemia patients, and are very good dietetic foods, especially among the people? One pigeon is worth nine chickens? Statement.

Compared with adult pigeons, young pigeons have tender meat, more delicious taste and easier absorption of nutrients. There are many classic methods for squab, such as braised squab, crispy squab, roasted squab and stewed squab. Today, I will introduce you to a simple stewed pigeon.

Ingredients: one squab, four or five red dates, ten medlar, onion, ginger and salt.

1. Pigeons clean their fine hair, cut open their stomachs, take out their trachea, esophagus and buttocks, take out their hearts, livers and internal organs, dispose of them and wash them for later use.

Second, add water to the pot, put the squab into the pot, add two or three slices of ginger, blanch and rinse.

Third, clean red dates and medlar.

4. Put the boiled pigeon, heart, liver and seeds into a casserole, and add ginger slices, onion slices, red dates and appropriate amount of hot water. Boil and simmer for about an hour.

5. Put the medlar into the casserole and continue to stew for half an hour. Chopsticks can be easily poked into pigeon meat and seasoned with salt.

Roasted pigeon with yellow mud, roasted pigeon and stewed pigeon taste good. I sold it in a restaurant before, and the feedback was very good. I named it stewed pigeon with herbs.

Brine preparation: 30 kg of broth, 4 kg of chicken oil, 4 chicken skeletons, 200 g of salt, 50 g of monosodium glutamate 100, 50 g of chicken essence, 50 g of cooking wine, 5 g of white wine, 0/00 g of sugar color/kloc-0, 20 g of onion, 20 g of ginger, 5 g of pepper, 5 g of aniseed and 2 g of clove. Boil all the soup ingredients, skim off the floating foam and cook for about half an hour to form brine.

Pigeons fly water to remove blood foam, stew in salt water for 35 minutes and soak for one hour, and the pigeon with vanilla salt water is finished.