Rose bamboo fungus and pigeon soup
Overview
Pigeon: Pigeon meat is not only rich in nutrients, but also has certain health effects, and can prevent and treat many diseases. According to the "Compendium of Materia Medica", pigeon feathers have many colors, but white is used as medicine. From ancient times to the present, traditional Chinese medicine believes that pigeon meat has the functions of nourishing the liver and kidneys, replenishing qi and blood, clearing away heat and detoxification, producing body fluids and quenching thirst. Modern medicine believes that pigeon meat strengthens the body and kidneys, provides vitality, strengthens the brain and replenishes the mind, improves memory, lowers blood pressure, adjusts human blood sugar, beautifies the skin, makes the skin white and tender, and prolongs life. Dictyophora: Also known as bamboo fungus and bamboo ginseng, there are four common and edible species: long-skirted bamboo fungus, short-skirted bamboo fungus, spiny-shaped bamboo fungus and red-shaped bamboo fungus. It is a cryptofungus parasitic on the roots of dead bamboo. Its shape is slightly like a net-shaped dry white snake skin, and it has a dark green color. It has a colorful cap, a snow-white cylindrical stipe, a pink egg-shaped stipe, and a delicate white mesh skirt at the top of the stipe spreading downward from the cap. It is known as the Snow Skirt Fairy, the Flower of Mountain Treasures, the Flower of Fungi, and the Queen of Fungi. Dictyophora is rich in nutrients, rich in fragrance and delicious in taste. It has been listed as one of the eight delicacies of grass since ancient times.
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Ingredients
Steps
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First soak the bamboo fungus in warm water for half an hour, add refined salt and scrub it repeatedly. Remove the whiteheads from the washed bamboo fungus and put it together with the washed jujube. At the same time, soak the dried mushrooms for half an hour, clean them and cut them into four pieces with a knife.
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Buy pre-processed pigeons. If the pieces are too big, you can cut them into small pieces and soak them in water for half an hour to soak out the blood. Clean and set aside.
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Put pigeon meat, bamboo fungus, sliced mushrooms, green onions, ginger slices, jujubes, wolfberries, and longans into a steaming pot, add about 80% of the water, and then add 20% of water. Finally, sprinkle gold-rimmed roses on top, add refined salt, cover and steam in water. Because I have limited utensils at home, I use a cooking pot at home, put two chopsticks in a cross shape, put the steaming cup on top, and put water underneath.
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It will take about an hour to steam, and then it will be ready. Everyone should pay attention to the water in the pot at all times to prevent it from drying out. Finally add a small amount of mushroom powder. If it's too light, add more salt. When I opened the lid, I was first greeted by the aroma of flowers. I took a sip of the special freshness and sweetness. The soup was very clear and the taste was very pure. The freshness contained the sweetness of roses and the sweetness of longan and jujube. Really the best soup ever.
