squab

Introduction

Squab refers to young pigeons within one month of hatching and leaving the nest for sale or breeding. Pigeons are late-maturing birds. Newly hatched young pigeons cannot open their eyes, walk or eat freely. They rely on their parents to feed them to survive. Their body temperature regulation and disease resistance are very poor, so this is the most dangerous period in a pigeon's life. At the same time, the meat of young pigeons is thick and tender, with a strong nourishing effect. Pigeon meat is delicious, tender, rich in crude protein and a small amount of inorganic salts and other nutrients, and is a rare food delicacy.

Nutritional value of pigeon

Squab is also called young pigeon. It has a strong nourishing effect. The nutritional value of squab is that it is rich in crude protein and a small amount of inorganic salt. The cooking methods of squab include crispy squab, squab soup, fried squab, stewed squab, steamed squab, squab kelp soup, wolfberry squab soup, squab stewed with ganoderma lucidum, squab stewed with ginseng and yam, squab with oyster sauce, squab stewed with snow clam, squab soup with ganoderma lucidum, squab stewed with straw mushroom, squab stewed with ginseng and cinnamon, squab glutinous rice porridge, squab mung bean soup, gastrodia squab soup, bird's nest squab soup, squab stewed with yam, and squab stewed with astragalus.
Pigeon meat, also known as Baifeng, is delicious and nutritious. The famous Wuji Baifeng Pills are made from Wuji and Baifeng. It contains more minerals such as calcium, iron, copper, and vitamins A\B\E than chicken, fish, beef, and mutton. Pigeon liver contains the best bile, which can help the body use cholesterol well and prevent arteriosclerosis. Pigeon meat is rich in pantothenic acid, which has a good effect in preventing hair loss, gray hair, and premature aging. Pigeon meat is rich in chondroitin, which can increase skin elasticity, improve blood circulation, and speed up wound healing. It is okay to eat half a pigeon (80-100 grams) every day!

The efficacy and function of pigeon

Pigeon meat is salty and flat in nature. The meat of young pigeons is thick and tender, with a strong nourishing effect. Pigeon meat is delicious, tender, rich in crude protein and a small amount of inorganic salts and other nutrients; the bones of young pigeons are rich in chondroitin, and regular consumption can increase skin elasticity and improve blood circulation; young pigeon meat contains more branched-chain amino acids and arginine, which can promote protein synthesis in the body and accelerate wound healing; pigeon meat has the effect of nourishing the liver and kidneys, can replenish qi and blood, and discharge toxins and pus; it can be used to treat malignant sores, long-term illness, thirst and other symptoms; it is effective for kidney deficiency, physical weakness, restlessness, children's growth, and physical overdraft; the bones of young pigeons are rich in chondroitin, and regular consumption can increase skin elasticity and improve blood circulation.

Side effects and eating taboos of pigeon

None

How to make delicious pigeon

Pigeon cooking method:
Crispy Pigeon <br /> Ingredients: 2 fat and tender pigeons, a little cinnamon, a little licorice, a little star anise, 325g rice wine, 165g chopped green onion, 80g ginger, 80g white soy sauce, 2500g chicken broth, 80g refined salt, a little maltose, a little red Zhejiang vinegar, 4g cloves.
Ingredients for the marinade: star anise, licorice, cinnamon, cloves, onions, ginger, wine and 200 grams of water.
practice:
1. Drown the baby pigeon first, then soak it in hot water at about 60℃ for about 2 minutes, take it out, pluck all the hair from head to tail, and remove the old skin on the mouth and feet. Then wash the pigeon with warm water. Then use a knife to make an opening at the pigeon's anus, take out the internal organs, esophagus and trachea, wash away the blood and wipe off the moisture, put the pigeon into a large basin, add refined salt, dried pepper segments, Sichuan peppercorns, thirteen-spice powder, ginger slices, white wine, etc., mix well and marinate for about 2 hours in summer; about 5 hours in spring and autumn; about 8 hours in winter.
2. Put a large pot on fire, add water and bring to a boil, put in the marinated squab, remove when the skin is tight, dry, and then hang it in a smoking furnace, light peanut shells, tea leaves, pine and cypress branches, and charcoal, but make sure there is no open flame, close the furnace door, smoke for about 20 minutes, open the furnace and turn it over once, smoke for about 20 minutes more, remove from the oven, put it in a bucket of secret brine, boil it and then turn to low heat and braise for about 10 minutes, turn off the heat, simmer for about 20 minutes, remove from the heat, rinse the oil on the surface of the squab with boiling water, wipe off the moisture with a clean towel while it is still hot, then use a brush to evenly brush the crispy skin juice on the pigeon's body, and hang it in a cool and ventilated place to dry.
3. Put a clean pot on the fire, add salad oil and heat it to 40% hot, put in 2 dried pigeons (the amount of one dish), slowly fry them over low heat until they turn brown and the skin is crispy, then remove them, cut them into strips, place them on a plate to restore them to the shape of pigeons, garnish with 15 grams of coriander, and serve with a salt and pepper dish.
Pigeon Soup <br /> Ingredients: 100g pigeon, 10g Ligustrum lucidum, 10g cooking wine, 5g ginger, 10g green onion, 3g salt, 2g MSG, 5g sesame oil.
practice:
1. After slaughtering the pigeon, remove the hair, internal organs and claws;
2. Wash yam, poria, lotus seeds, longan, Euryale ferox, and coix seed and remove impurities;
3. Put yam, poria, lotus seeds, longan, Euryale ferox, coix seeds, and pigeon into a stew pot, add water and bring to a boil over high heat;
4. Cook over low heat for 60 minutes and add salt to taste.
Fried pigeon <br /> Ingredients: 1 pigeon, 2g salt, 5g MSG, 3g light soy sauce, 2g dark soy sauce, 2g Maggi, 5g chopped onion, 10g sliced ​​ginger, 10g chopped shallot, 1000g salad oil, actual consumption 100g.
Seasoning: salt, soy sauce, sugar, wine, green onion, minced ginger Method:
1. Remove the feathers and internal organs of the pigeon, wash it, add salt, MSG, light soy sauce, dark soy sauce, Maggi, chopped onion, ginger slices, and chopped shallots and marinate for 6 hours. Use a fan to dry the moisture.
2. Heat oil in a pan until it is 60% hot, add the pigeon and fry over low heat until cooked.
Stewed pigeon <br /> Ingredients: 2 pigeons, 10g cordyceps, bamboo fungus, seasoning: 10g glutinous rice wine, 2g salt, 10g ginger. Method: The pigeons need to be cleaned and blanched in a transparent pot; put the pigeons, bamboo fungus, cordyceps and a little rice wine into a transparent pot, add water to cover; stew for 1 hour, and finally add salt to taste.
Steamed pigeon <br /> Ingredients: 250g pigeon, 15g straw mushrooms, 2g ginger, 15g green onions, 3g salt, 2g MSG, 25g starch peas, 15g refined lard.
1. Remove the stems of the straw mushrooms and wash them; wash and slice the ginger; wash and cut the green onions into sections.
2. Kill the baby pigeon, clean it and cut it into pieces. Cut the pigeon head into two sides, leaving the wing tips and feet and put them on a plate. Add salt, MSG and dry starch and mix well. Add straw mushrooms, ginger slices, 5 grams of scallion segments and lard and mix well. Flatten it on the plate, put the baby pigeon's head, wing tips and feet back, put it in a cage and steam it until cooked, then add 10 grams of scallion segments and it's done.
Pigeon and kelp soup <br /> Ingredients: 540g pigeon, 300g kelp, salt and white pepper
1. Prepare the baby pigeon, clean it and set it aside.
2. Soak the dried kelp and wash it.
3. Cut the kelp into small pieces and set aside.
4. Put the squab into the casserole, add appropriate amount of cold water and bring to a boil over high heat.
5. Skim off the foam.
6. Pour in ginger slices and simmer for 20 minutes.
7. Pour in kelp and simmer for 30 minutes.
8. Add appropriate amount of salt.
9. Add white pepper powder; season well and serve in a bowl.
Wolfberry pigeon soup <br /> Ingredients: 500g pigeon, 30g wolfberry Seasoning: 6g salt, 5g sugar, 5g cooking wine, 3g green onion, 2g ginger, 2g pepper.
practice:
1. Chop the pigeon into 4 pieces, then blanch it in boiling water and take it out.
2. Wash the wolfberries with warm water.
3. Cook the pigeon pieces, scallion segments, ginger slices, chicken broth and wolfberries for about 1.5 hours. Remove the scallions and ginger and add seasonings.
Lingzhi stewed pigeon <br /> Ingredients: 3 grams of Lingzhi, 1 pigeon, appropriate amounts of salt, MSG, ginger, green onion, and Shaoxing wine.
Method: Soak the slaughtered pigeon in water, remove the hair and internal organs, wash it, put it in a pot, add appropriate amount of water, and then add sliced ​​lingzhi. 2 Put the pot containing the pigeon and lingzhi into the pot and stew it in water.
Stewed pigeon with ginseng and Chinese yam <br /> Ingredients: 2 pigeons, 10g Chinese yam, 1 ginseng, 5g wolfberry, 2 red dates. Ingredients: 4g salt, 2 shallots, 3g pepper and MSG, 8g cooking wine and ginger slices. Instructions:
1. Slaughter and clean the baby pigeons and blanch them.
2. Put the pot on the fire, put the pigeon in and fry until the surface moisture is dry, add water and bring to a boil, add cooking wine, skim off the foam, add onion, ginger, yam, ginseng, wolfberry, and red dates, pour into the casserole and simmer on low heat for 40 minutes, add salt, pepper, and MSG.
Pigeon with oyster sauce <br /> Ingredients: 2 pigeons, 500g large chicken, 50g winter bamboo shoots, 50g fresh mushrooms, 5g each of scallion, ginger and minced garlic, 15g cooking wine, 25g oyster sauce, 500g peanut oil, 50g soy sauce.
practice:
1. Arrange the pigeon, cut open the buttocks, remove the internal organs, clean them, and apply soy sauce. Slice the fresh mushrooms, slice the winter bamboo shoots and blanch them. Cut the green onions into sections, and slice the ginger and garlic.
2. Pour oil into the pan over high heat and fry the pigeon meat until it turns yellow. Remove from the pan.
3. Leave some oil in the pot and add onion, ginger and garlic to stir-fry. Add fresh soup, winter bamboo shoots, pigeon meat, cooking wine, salt and clear soup. Cover the pot and simmer until cooked. Cut into pieces and arrange into pigeon shapes. Put mushrooms and winter bamboo shoots under the pigeons.
4. Thicken the original soup, add sesame oil and oyster sauce, and pour it on the pigeon.
Snow clam stewed with pigeon <br /> Ingredients: 1200g pigeon, 20g snow clam paste, 50g lotus seeds, 15g dried dates Seasoning: 10g ginger, 5g salt, 15g cooking wine Method:
1. Clean the pigeon, cut it into pieces, and blanch it in boiling water to remove the blood.
2. Soak the snow clam until soft, remove impurities, blanch and set aside
3. Soak the lotus seeds and wash the red dates.
4. Put an appropriate amount of boiling water in the pot, add pigeon pieces, lotus seeds, red dates, ginger slices, cooking wine, and stew for about 2 hours.
5. Add the snow clam, simmer briefly, and add salt to taste.
Pigeon and Lingzhi Soup <br /> Ingredients: 1 pigeon, 3 grams of Lingzhi, appropriate amount of oil and salt.
Preparation method: Wash the pigeon, cut it into pieces and set aside; wash and slice the Ganoderma lucidum, put it into a stewing pot together with the pigeon, add appropriate amount of water, cover the stewing pot, put it into the pot and stew it over low heat for 2 hours. Add seasoning when drinking.
Efficacy: Nourishes Qi and Yin.
Straw mushroom pigeon soup <br /> Ingredients: 200g pigeon, 50g straw mushroom, 2g salt, 10g corn starch. Method:
1. Put the pigeon soup into the soup pot and boil it. Set aside.
2. Slice the pigeon and mix well with 1 gram of refined salt and water starch.
3. Put the pigeon into the chicken soup pot, cook it in the boiling soup, and place it in the middle of the soup bowl.
4. Place the straw mushrooms around the chicken, add the remaining salt, and then pour the original chicken soup on top.
Stewed pigeon with ginseng and cinnamon <br /> Ingredients: 50g ginseng, 5g cinnamon, 300g pigeon, 10g ginger, 750g water. Seasoning: 5g salt, 3g chicken essence, 1g sugar.
practice:
1. Chop the pigeon into pieces and blanch them in water. Wash the ginseng and cinnamon. Slice the ginger and set aside.
2. Put a clean pot on fire, add water, cinnamon, pigeon, ginseng, and ginger slices, bring to a boil over high heat, then simmer over low heat for 35 minutes and season.
Pigeon glutinous rice porridge <br /> Ingredients: 150g glutinous rice, 1200g pigeon, 6g green onion, 4g ginger, 2g salt, 2g MSG, 10g cooking wine. Method:
1. Wash the glutinous rice, soak it in cold water for two or three hours, remove it and drain the water.
2. Rinse the pigeon and blanch it in boiling water.
3. Wash the onion and ginger, cut them into sections and slices for later use
4. Put cold water, pigeon, scallion, ginger and cooking wine into the pot and boil it over high heat.
5 Then simmer over low heat until the soup is thick and the chicken is tender.
6 Take out the pigeon and remove the scallion and ginger slices
7 Add glutinous rice, bring to a boil over high heat, then reduce to low heat and continue cooking until the porridge is
8. Remove the chicken and tear it into pieces, then put it into the porridge, season it with salt and MSG, and serve.
Pigeon and mung bean soup <br /> Ingredients: 1000g pigeon, 150g mung bean, 10g cooking wine, 5g ginger, 10g green onion, 3g salt, 2g pepper, 2g MSG, 5g sesame oil. Method:
1. Wash the mung beans, soak them in clean water for 2 hours, remove and drain.
2. After slaughtering the pigeon, remove the hair, internal organs and claws, and chop into small pieces.
3. Slice ginger and cut green onion into sections
4. Put the pigeon, mung beans, ginger slices, scallions and cooking wine in a stew pot, add water and bring to a boil over high heat.
5. Cook over low heat for 35 minutes, add salt, MSG, pepper and sesame oil.
Tianma pigeon soup <br /> Ingredients: 1 pigeon, 1 piece of Tianma, 5 grams of salt, 15 grams of cooking wine, 2 grams of MSG, 2 grams of pepper. Instructions:
1. Wash Gastrodia elata with warm water and slice it;
2. Let the pigeon fade and bleed, remove the hair, internal organs, and feet in 50℃ water, chop into pieces, and blanch to remove the blood;
3. Put the pigeon pieces in a pot, put the Gastrodia elata slices on top of the pigeon, add water, and cover the mouth with plastic wrap; steam the pigeon over high heat first, then over medium heat until the pigeon is soft, and remove from the pot when it tastes good.
Bird's Nest and Pigeon Soup <br /> Ingredients: 50g Chinese yam, 50g bird's nest, 1 pigeon, 150g pork loin, 1/4 tangerine peel.
Method: Wash yam and dried tangerine peel; wash and remove the internal organs of pigeon after slaughter; soak bird's nest in water, pick and clean; wash pork belly, do not cut. Put all the ingredients except bird's nest into a clay pot, add 1750 ml of water (about 7 bowls), boil over high heat, then simmer for 2 hours, add bird's nest and simmer for another 30 minutes, add appropriate amount of salt and cooking oil. This amount can be used for 2-3 people.
Stewed pigeon with yam <br /> Ingredients: 50g yam, 1 pigeon.
Usage: Wash the yam and cut it into slices; kill the pigeon alive, remove the hair and internal organs, and wash it. Put them in a pot, add rice wine, green onion, ginger, salt, and MSG, and stew them in water for 30 minutes. Take them in divided doses.
Efficacy: Nourishes yin and replenishes deficiency.
Indications: Impotence of the type of Yin deficiency and hyperactivity of fire, accompanied by hot flashes, dry mouth, dizziness and forgetfulness.
Astragalus Stewed Pigeon <br /> Recipe: 30g Astragalus, 30g Chinese Yam, 30g Poria, 1 pigeon.
Method: Put the above four ingredients in a stewing pot, add 200-250 ml of water, stew for 2 hours, and add salt and MSG for seasoning.
Usage: Take once every 3-5 days, or regularly.
Efficacy: Nourishes Qi and nourishes the lungs, consolidates the exterior and relieves asthma.

Medicinal value of pigeon

Pigeon meat is rich in chondroitin, which can increase skin elasticity, improve blood circulation, and accelerate wound healing.