Stewed pigeon meat with chestnuts(dong ji yang sheng cai li zi ge rou bao )

Stewed pigeon meat with chestnuts

Introduction:

"The important principle of health preservation in winter is" nourishing the kidney and preventing cold ", and the diet is mainly nourishing yin and suppressing yang and increasing heat. Winter is a good time to eat chestnuts and pigeons. Chestnuts have the functions of Supplementing Qi and spleen, enriching stomach and intestines, tonifying kidney and tendons, promoting blood circulation and hemostasis, resisting aging and prolonging life. Pigeons are known as "blood benefiting animals" among the people. They have the functions of nourishing yin and Yang, invigorating liver and kidney, invigorating qi and blood, dispelling wind and detoxification, generating body fluid and relieving thirst, strengthening brain and spirit, lowering blood pressure, adjusting blood sugar, nourishing beauty and prolonging life. The two kinds of food materials are highly praised by people in recent years for nourishing the body, improving health and tonifying in winter. In the cold winter, Cantonese like to cook in casseroles. Marinate pigeon meat with nanru, add chestnuts, garlic sprouts, barbecued pork sauce and oyster sauce, stew in casserole, pigeon meat is crisp and tender, chestnuts are fragrant and glutinous, and the taste is unique. It's steaming and serving. It's delicious and warm. It's really a good enjoyment. The combination of the two kinds of food materials is reasonable, which has the effect of Supplementing Qi and blood, tonifying deficiency, nourishing body, strengthening waist and kidney. Suitable crowd: due to the high nutritional value of pigeons and chestnuts, they are very suitable for the elderly, the weak, the patients with anemia, the patients with surgery, pregnant women and children. Food taboos: 1, pigeon meat and pork can not be eaten together, otherwise it will stagnate gas; not cooked pigeon meat can not be eaten; threatened abortion should not eat too much pigeon meat; uremia patients should not eat too much pigeon meat; body weakness should not eat; fever and fever early recovery should not eat too much; fat people and children should not eat too much. 2. It is not suitable to eat raw chestnuts for those with deficiency cold of spleen and stomach, nor for puerpera, children and patients with constipation. Because chestnuts are high in calories, diabetics should stop eating them. The sugar content of roasted chestnuts with sugar is higher, and diabetics should eat less. In the cold winter, "he said

Production steps:

Step 1: prepare the main materials.

Step 2: prepare accessories and seasonings.

Step 3: wash the pigeons and chop them into pieces. Add in the milk, soy sauce and flour. Mix well and marinate for 10 minutes.

Step 4: heat the frying pan with oil, add pigeon pieces and stir until the pigeon meat shrinks and turns pale yellow.

Step 5: stir up the ginger and garlic in another pot.

Step 6: add the fried pigeon meat and pour in Guangdong rice wine.

Step 7: saute pigeon meat, add chestnuts and stir fry for a while.

The eighth step: turn into the casserole, add 1 bowls of clear water, then transfer the barbecue sauce.

Step 9: mix in oyster sauce and bring to a boil. Cover and simmer for 15-20 minutes.

Step 10: stew until the soup is thick and the pigeon meat is soft.

Materials required:

Chinese pigeon: 2, 800g

Chestnut: 400g

Garlic sprouts: 200g

Ginger: 15g

South milk: 3 tbsp

Raw soy sauce: 1 tbsp

Raw meal: 1 tbsp

Guangdong Rice Wine: 1 tbsp

Barbecued pork sauce: 1 tbsp

Oyster sauce: 2 tbsp

Salt: 1 teaspoon

Water: 1 bowl

Precautions: 1. Pigeon meat should be turned during pickling, which makes it easier to marinate. 2. Pigeon meat needs to be roasted and stewed before it tastes good. 3. The garlic sprouts should be put more to taste better. 4. When stewing pigeon meat, always turn it over to prevent sticking to the pot. 5. If you like the soft taste of pigeon meat and chestnuts, add more water, and the stewing time can be extended. 6. No barbecued sauce can be added, salty can be prepared according to their own taste.

Production difficulty: Advanced

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Dong Ji Yang Sheng Cai Li Zi Ge Rou Bao